Scheme Name: Fruit and Vegetable Processing

Product Name: Pectinase, cellulase, tannase

Application areas: vegetable juice, fruit juice, fruit wine, grape wine

Increase throughput speed

Increase extraction rate

Plan details: The pectin content of fresh fruits and vegetables is around 0.2% to 6.4%. In the production of fruit juices such as apple juice, peach juice, blackcurrant juice, grape juice, and mountain residue juice, as well as fruit wines such as wine and apple cider, there are problems such as low juice yield, low clarity, and slow filtration speed. Pectinase added to fruit and vegetable enzyme preparations can lyse plant cell walls, increase juice yield, increase oligosaccharide content and nutritional components in juice, while reducing juice viscosity, improving juice filtration efficiency, and enhancing juice clarity, indirectly improving enterprise production efficiency.