采用酶解技术提高西番莲果渣的出汁率，对4种水解酶进行筛选，得到果胶酶与纤维素酶的混合酶的酶解效果最好。以西番莲果渣为原料，以果渣出汁率、果汁可溶性固形物含量与维生素C含量为指标，采用单因素试验探讨酶添加量、酶解pH、酶解温度、酶解时间对果渣汁液质量的影响，并通过正交试验优化果渣酶解工艺。结果表明，最佳酶解工艺为：混合酶0.2%、酶解pH 4.5、酶解时间4 h、酶解温度50℃。在此条件下果渣出汁率达到83.36%，可溶性固形物含量为16.27%，维生素C含量为17.29%。%In order to improve the juice yield of Passion Fruit pomace, four hydrolase was found to have the best effect in hydrolyzing Passion Fruit pomace. Mixed enzymes hydrolysis conditions effect on juice quality extracted from Passion Fruit pomace were studied. The optimum technological parameters for enzymatic extraction were determined through single factor experiments couple with orthogonal tests. The result of the orthogonal tests indi-cates that juice with desirable yield, content of soluble solids and vitamin C was obtained as 0.2%mixed en-zymes, pH 4.5, temperature 50℃. Under these conditions, the juice yield was 83.36%, content of soluble sol-id and vitamin C was 16.27%and 17.29%, respectively.
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