Method for preparing citrus fruit cells by biological enzyme technology

The invention relates to a method for preparing citrus fruit cells by a biological enzyme technology. The method comprises the following steps of: peeling citrus of a specific variety; dividing citrus segments into blocks; soaking in an aqueous solution with the pH value of 4.5 to 5.0 according to the material-liquid ratio of 1:2; heating to 50 to 55 DEG C; adding composite hydrolase of pectinase, cellulase, xylanase and beta-glucanase; reacting for 60 to 90 minutes; heating to 80 to 90 DEG C and deactivating enzyme; and stirring, crushing and sieving. The citrus fruit cells prepared by the method can maintain color, fragrance, taste and nutrients of fresh citrus and integrity of fruit granules; envelops are tough and difficult to break; grains are full; and the citrus fruit cells have proper sour and sweet flavor, are fragrant and delicious and have high vitamin content. The method for preparing the citrus fruit cells is simple in process and low in equipment requirement and is a preferred method for prepari