How to use pectinase correctly and rationally in the production of clarified juice?

To increase the yield of juice, the pulp is treated with pectinase to break down the partially soluble pectin. The dosage and reaction time of pectinase will increase or decrease according to the storage period of the fruit used for processing. The amount of pectinase is added in the amount of pectinase, and the reaction is carried out for 2 to 3 hours at a temperature of 20 to 25 ° C; the raw materials used are stored for 4 to 8 months, and the amount of pectinase will be increased to 150 mg/kg. At the same temperature, The reaction was carried out for 4 hours. After the enzymatic hydrolysis reaction is completed, 1% to 2% of cellulose powder is added as a pressing aid, and juice is squeezed after 1 hour to ensure a higher yield of fruit juice. The pH of the reaction is also very important, and a suitable one can be selected for gradient experiments.

Clarification: Leave the squeezed juice at a temperature of 15-25°C overnight. During this time the pectinase continues to work and the initially cloudy juice becomes slightly cloudy; there is a clarifying effect.