Technology optimization for preparation of banana juice by combining composite enzymatic hydrolysis with high hydrostatic pressure

In order to increase yield and improve the quality of banana juice, composite enzymatic hydrolysis (Unikpectinase FM, containing cellulase, pectinase, glucanase, xylanase) and high hydrostatic pressure (HHP) processing with highly effective bactericidal effect were introduced in the preparation of Dajiao juice. Firstly, the optimal enzymatic hydrolysis conditions were obtained by orthogonal design with the juice rate as the index, every measuring datum was repeated 3 times and an average was applied. Secondly, banana juice prepared by the optimal enzymatic hydrolysis conditions was processed by HHP, respectively in 0.1 (untreated control group), 150, 300 and 450 MPa for 10 min. According to the results of orthogonal experiment and considering the demand of practical production, the optimum conditions of enzymatic hydrolysis were as follows: the enzyme amount 0.025%, time 1.5h, temperature 35[degrees]C, pH value 4, and the juice yield under these optimum conditions was 81.6%.