Juice yield was increased by adding pectinases when extracting juice from Momordica Charantia.
在制取苦瓜原汁时，通过添加果胶酶可以增加了苦瓜的出汁率。
As the amylase or the pectinase is added in the preparation, precipitation or turbidity of the juice can be avoided, and simultaneously, the juice yield is increased.
本发明在制备中加入淀粉酶或者是果胶酶，可防止果汁出现沉淀或浑浊，同时提高出汁率。
This technology increased the juice yield of blackberry cloudy juice efficiently by hydrolyzing pectin molecular and gave the juice higher suspension stability.
不仅提高了出汁率，而且通过部分降解大分子果胶，使混汁具有更好的悬浮稳定性。
This technology increased the juice yield of blackberry cloudy juice efficiently by hydrolyzing pectin molecular and gave the juice higher suspension stability.
不仅提高了出汁率，而且通过部分降解大分子果胶，使混汁具有更好的悬浮稳定性。
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