Abstract
The compound enzymolysis was studied to improve cloudy apple juice yield. Pectinase, cellulase and xylanase with high decomposition activity for cloudy apple juice were selected for compound enzymolysis. Response surface methodology was used to analyze the optimal additive amount. Results showed that, the effect of interaction between cellulase and xylanase on juice yield was extremely significant (P < 0.01). The optimal condition of complex enzymatic hydrolysis was: pectinase 0.16%, cellulase 0.57% and xylanase 0.12%. The better condition of compound enzymolysis was 45 °C for 60 min. The juice yield of cloudy apple juice significantly improved after optimized enzymolysis, which reached up to 83%.
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