Study on effect on pulp enzyme and pectinase on the juice yield of kiwi fruit

In order to produce kiwifruit juice, by single factor and orthogonal test, according to the juice yield, preservation rate of Vc, changes of juice color and aroma as the index, using pectinase and pulp enzyme dealed with kiwi fruit pulp to explore a better technology. The results showed that two enzymes both could improve the yield of kiwi fruit juice substantially. Pectinase could increase more yield of kiwi fruit juice, but the enzymolysis condition was intense, the content of Vc and juice color and aroma was influened bigger; Pulp enzyme enzymolysis condition was mild, the whole index is better, the optimized yield conditions: enzymolysis temperature 30°C, add enzyme quantity 0.5 mL·kg^{- 1}, enzymolysis time 2h, the yield could achieve to 0.852mL·g ^- 1 and the preservation rate of Vc achieved 67%. Pulp enzyme is more suitable for the production of kiwifruit juice.