Study on the Technology of Grapefruit Capsules Removement by Enzymatic

<p>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%.</p>