Study on the Technology of Grapefruit Capsules Removement by Enzymatic
Abstract
Taking grapefruit as the experimental raw material, the fruit kernel integrity and extraction rate were comprehensively evaluated, and the grapefruit enzymatic de-coating process was explored to provide a basis for the industrial production of grapefruit fruit. The enzymatic de-coating process parameters were optimized by orthogonal test. The results showed that the water bath temperature was 40℃, the total amount of pectinase and cellulase was 1.25 mL, Study on the Technology of Grapefruit Capsules Removement by Enzymatic the ratio was 1:3, and the ratio of material to liquid (West) When the ratio of pomelo and mixed enzyme solution was 80g/100mL, the effect of decapsulation was the best. The grapefruit obtained in this case was relatively complete, and the extraction rate reached 93%.
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DOI: https://doi.org/10.18686/fsr.v2i1.1319
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