Acidifying the raw materials could decrease the viscosity, which resulted in the improvement of fresh tea juice quality and the increase of juice extraction rate.
酸化原料，能够降低鲜茶汁的粘度，从而提高了鲜茶汁的提取率和质量。
Enzymatic extraction was superior to heating and frozen extractions in juice extraction rate, while frozen extraction was better than enzymatic and heating extractions in the maintenance of nutrients.
酶法浸提的出汁率高于热浸提法与冷冻浸提法，在保持营养成分方面冷冻浸提法优于酶法浸提与热浸提法。
The pineapple produced in Zhanjiang as the raw material and the single factor tests and orthogonal test were used to study the effects of enzyme pretreatment on extraction rate of pineapple juice.
采用正交试验法研究了果胶酶和纤维素酶的酶用量、酶比例、酶解温度以及酶解时间对菠萝果汁提取率的影响。
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