Enzymatic decomposition method orange whole juice production technology

Abstract

The invention discloses a process for producing orange whole juice by an enzymatic hydrolysis method. The process comprises the following production process steps: raw material pretreatment, enzymatic hydrolysis reaction, enzyme deactivation treatment, squeezing and filtering, blending and sterilization, and filling and packaging. According to the method disclosed by the invention, cell walls of the orange fruits can be more sufficiently damaged by accurately optimizing the ratio of enzyme decomposition and process conditions, and fruit juice is more easily extracted; a large number of experiments prove that the juice yield is averagely improved by 18%-22% compared with that of a traditional squeezing method, which means that under the same raw material input, more juice products can be obtained, and the utilization rate of the raw materials is greatly improved; an optimized enzymolysis technology is organically combined with traditional squeezing, filtering, blending and other processes, a set of efficient and simple production process is formed, unnecessary production steps and use of additives are reduced, and energy consumption, equipment loss and labor cost in the production process are reduced.

Description

Technical Field

[0001] The invention relates to a juice production process, in particular to an enzyme decomposition method citrus whole juice production process, belonging to the technical field of juice production and processing. Background Art

[0002] Citrus is one of the most important fruits in the world, rich in vitamin C, flavonoids, minerals and other nutrients, with high nutritional value and health functions. The traditional citrus juice production process usually adopts the squeezing method, but this method has some shortcomings.

[0003] The traditional citrus juice production process has many shortcomings, such as low juice yield due to squeezing, serious turbidity and precipitation of juice, loss of nutrients, and incomplete extraction of flavor substances. Although enzyme technology has been applied in juice production, the existing enzymatic hydrolysis process still needs to be improved in terms of enzyme type selection, ratio optimization, and coordination with other process links, and it is difficult to meet the market demand for high-quality citrus whole juice. Therefore, it is necessary to develop a new enzymatic hydrolysis method for producing citrus whole juice to overcome the defects of the existing technology. Summary of the invention

[0004] The purpose of the present invention is to provide a process for producing whole citrus juice by enzymatic decomposition in order to solve the above problems.

[0005] The present invention achieves the above-mentioned purpose through the following technical scheme, a citrus whole juice production process by enzymatic decomposition method, comprising the following production process steps:

[0006] S1. Raw material pretreatment: Select fresh, pest-free, and moderately mature citrus fruits, wash them, and blanch them at 80-90°C for 3-5 minutes, then quickly cool them to room temperature and crush them into pulp. The pulp particles are 0.5-1cm in size. 3 ;

[0007] S2, enzymolysis reaction: put the pretreated citrus pulp into an enzymolysis tank, add water 1-2 times the weight of the pulp, then add enzyme preparations containing pectinase, cellulase, and cellulose, and add 0.1-0.2mol / L phosphate buffer, the addition amount is 10%-20% of the total volume of the enzymolysis reaction system; add calcium chloride with a concentration of 1-5mmol / L; add magnesium sulfate with a concentration of 0.5-3mmol / L; add Tween-80 with an amount of 0.05%-0.2% of the mass of the enzymolysis reaction system, use mechanical stirring technology to stir the raw materials evenly, the stirring speed is 80-150 rpm, the enzymolysis temperature is 45-50°C, and the enzymolysis time is 2-3 hours;

[0008] S3, enzyme inactivation treatment: after the enzymatic hydrolysis reaction is completed, the enzymatic hydrolyzate is quickly heated to 85-90°C and maintained for 5-10 minutes;

[0009] S4, squeezing and filtering: squeezing the enzymatic hydrolyzate after enzyme inactivation, collecting the squeezed juice, and then centrifugally filtering it through a centrifuge at a centrifugal speed of 3000-5000 rpm to obtain preliminarily clarified citrus whole juice;

[0010] S5. Blending and sterilization: blending the preliminarily clarified citrus whole juice according to product requirements, adding granulated sugar in an amount of 5%-10% of the weight of the juice, adding citric acid in an amount of 0.3%-0.6%, making the pH value of the juice 3.5-4.5, and then sterilizing the juice using ultra-high temperature instantaneous sterilization technology, the sterilization temperature is 120-130°C, and the sterilization time is 3-5 seconds;

[0011] S6. Filling and packaging: The sterilized whole citrus juice is rapidly cooled to room temperature, and aseptically filled and packaged to obtain finished whole citrus juice.

[0012] Preferably, the weight ratio of pectinase, cellulase and hemicellulase in the enzyme preparation is 3:2:1.

[0013] Preferably, the mechanical stirring technology uses one of a paddle stirrer, an anchor stirrer or a turbine stirrer.

[0014] Preferably, stirring is continued during the enzymatic hydrolysis reaction to ensure that the enzyme is in full contact with the pulp, and cooling after the blanching treatment needs to be performed quickly to ensure that the texture and nutritional components of the citrus fruit are not affected.

[0015] Preferably, during the blanching process, steam blanching is used to achieve the best pretreatment effect on the citrus fruit, which is beneficial to the subsequent enzymatic hydrolysis reaction and the improvement of the juice quality.

[0016] Preferably, during the aseptic filling and packaging process, aseptic carton packaging is adopted, and the aseptic degree of the packaging environment reaches Class 100, which can effectively extend the shelf life of the product and maintain the quality of the juice.

[0017] Preferably, the blades of the paddle stirrer used in the enzymatic hydrolysis reaction are inclined blades, and the angle between the blades and the stirring shaft is 45°, which can reduce shear damage to enzyme molecules while ensuring the stirring effect, thereby improving enzymatic hydrolysis efficiency and juice quality.

[0018] The present invention has the following beneficial effects:

[0019] 1. By accurately optimizing the ratio and process conditions of enzyme decomposition, the cell walls of citrus fruits can be more fully destroyed, and the juice can be more easily extracted. A large number of experiments have verified that the juice yield of the present invention is 18%-22% higher than that of the traditional squeezing method on average, which means that with the same raw material input, more juice products can be obtained, greatly improving the utilization rate of raw materials, reducing production costs, and enhancing the market competitiveness of products;

[0020] 2. The effective decomposition of pectin makes the juice clearer and more transparent, reduces turbidity and precipitation, and improves the appearance quality of the product; at the same time, the full destruction of the cell wall releases more nutrients and flavor substances, making the taste of the juice more intense, mellow, and natural, and the nutrition is richer and more comprehensive, providing consumers with a higher quality drinking experience;

[0021] 3. Since macromolecular substances such as pectin are fully decomposed during the enzymatic hydrolysis process, the stability of the whole citrus juice produced by the present invention during storage is greatly enhanced. After being stored at room temperature for 6 months, the clarity, color and flavor of the juice are still good, the amount of precipitation is very small, and the loss of nutrients does not exceed 10%, which effectively extends the shelf life of the product and reduces the risk of loss caused by product deterioration;

[0022] 4. The present invention organically combines the optimized enzymatic hydrolysis technology with traditional pressing, filtering, blending and other processes to form a set of efficient and concise production processes. Compared with some complex and cumbersome multi-step enzymatic hydrolysis processes or traditional processes that require the addition of multiple expensive auxiliary agents, the present invention reduces unnecessary production steps and the use of additives, and reduces energy consumption, equipment loss and labor costs in the production process. BRIEF DESCRIPTION OF THE DRAWINGS

[0023] Figure 1 The present invention provides a flow chart of the process steps for producing whole citrus juice using an enzymatic decomposition method. DETAILED DESCRIPTION

[0024] The technical solutions in the embodiments of the present invention will be described clearly and completely below in conjunction with the drawings in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all the embodiments.

[0025] A process for producing whole citrus juice by enzymatic decomposition method comprises the following steps:

[0026] S1. Raw material pretreatment: Select fresh, pest-free, and moderately mature citrus fruits, wash them, and blanch them at 80-90°C for 3-5 minutes, then quickly cool them to room temperature and crush them into pulp. The pulp particles are 0.5-1cm in size. 3 ;

[0027] S2, enzymolysis reaction: put the pretreated citrus pulp into an enzymolysis tank, add water 1-2 times the weight of the pulp, then add enzyme preparations containing pectinase, cellulase, and cellulose, and add 0.1-0.2mol / L phosphate buffer, the addition amount is 10%-20% of the total volume of the enzymolysis reaction system; add calcium chloride with a concentration of 1-5mmol / L; add magnesium sulfate with a concentration of 0.5-3mmol / L; add Tween-80 with an amount of 0.05%-0.2% of the mass of the enzymolysis reaction system, use mechanical stirring technology to stir the raw materials evenly, the stirring speed is 80-150 rpm, the enzymolysis temperature is 45-50°C, and the enzymolysis time is 2-3 hours;

[0028] S3, enzyme inactivation treatment: after the enzymatic hydrolysis reaction is completed, the enzymatic hydrolyzate is quickly heated to 85-90°C and maintained for 5-10 minutes;

[0029] S4, squeezing and filtering: squeezing the enzymatic hydrolyzate after enzyme inactivation, collecting the squeezed juice, and then centrifugally filtering it through a centrifuge at a centrifugal speed of 3000-5000 rpm to obtain preliminarily clarified citrus whole juice;

[0030] S5. Blending and sterilization: blending the preliminarily clarified citrus whole juice according to product requirements, adding granulated sugar in an amount of 5%-10% of the weight of the juice, adding citric acid in an amount of 0.3%-0.6%, making the pH value of the juice 3.5-4.5, and then sterilizing the juice using ultra-high temperature instantaneous sterilization technology, the sterilization temperature is 120-130°C, and the sterilization time is 3-5 seconds;

[0031] S6. Filling and packaging: The sterilized whole citrus juice is rapidly cooled to room temperature, and aseptically filled and packaged to obtain finished whole citrus juice.

[0032] The weight ratio of pectinase, cellulase and hemicellulase in the enzyme preparation is 3:2:1.

[0033] Mechanical agitation technology uses one of a paddle agitator, an anchor agitator or a turbine agitator.

[0034] Continuous stirring is required during the enzymatic hydrolysis reaction to ensure full contact between the enzyme and the fruit pulp. Cooling after blanching must be carried out quickly to ensure that the texture and nutritional content of the citrus fruit are not affected.

[0035] During the blanching process, the use of steam blanching can achieve the best pretreatment effect on citrus fruits, which is beneficial to the subsequent enzymatic hydrolysis reaction and the improvement of juice quality.

[0036] During the aseptic filling and packaging process, aseptic carton packaging is used, and the sterility level of the packaging environment reaches Class 100, which can effectively extend the shelf life of the product and maintain the quality of the juice.

[0037] The paddle blades of the paddle stirrer used in the enzymatic hydrolysis reaction are inclined blades, and the angle between the paddle blades and the stirring shaft is 45°, which can reduce the shear damage to the enzyme molecules while ensuring the stirring effect, thereby improving the enzymatic hydrolysis efficiency and the quality of the juice.

[0038] Embodiment 1:

[0039] Raw material preparation: Select 100kg of fresh oranges, wash them, blanch them in 85℃ hot water for 4 minutes, then quickly put them into cold water to cool to room temperature, and use a crusher to crush the oranges into pulp. The size of the pulp particles is about 0.8cm 3 .

[0040] Enzymatic hydrolysis reaction: put the pulp into the enzymatic hydrolysis tank, add 150kg of water, then add 1.5kg of pectinase, 1kg of cellulase, 0.5kg of hemicellulase, and at the same time add 18L of 0.15mol / L phosphate buffer, 0.2mol of calcium chloride, 0.1mol of magnesium sulfate and 0.12kg of Tween-80, and use a paddle stirrer to stir the enzymatic hydrolysis at 48°C at a speed of 120 rpm for 2.5 hours.

[0041] Enzyme inactivation treatment: After the enzymatic hydrolysis is completed, the enzymatic hydrolysis solution is quickly heated to 88°C and maintained for 8 minutes.

[0042] Squeezing and filtration: Use a screw press to squeeze the enzymatic hydrolyzate after enzyme inactivation, collect the juice, and then use a centrifugal separator to centrifuge and filter it at a speed of 4000 rpm to obtain preliminary clarified orange whole juice.

[0043] Preparation and sterilization: Add 8kg of white sugar and 0.4kg of citric acid to the juice for preparation, and then use ultra-high temperature instantaneous sterilization technology to sterilize at 125℃ for 4 seconds.

[0044] Filling and packaging: The sterilized juice is cooled to room temperature and aseptically filled and packaged to obtain finished orange whole juice.

[0045] After testing, the juice yield of the orange whole juice obtained in this embodiment is 87%, the juice is clear and transparent, the taste is moderately sweet and sour, and has a strong orange flavor. After being stored at 4° C. for 6 months, there is no obvious change in appearance and taste, the nutrients are well preserved, and all indicators meet the standards of high-quality juice.

[0046] Embodiment 2:

[0047] Raw material preparation: Take 100kg of ripe oranges, wash them, blanch them at 82℃ for 5 minutes, cool them down and crush them into pulp. The size of the pulp particles is about 0.6cm 3 .

[0048] Enzymatic hydrolysis reaction: put the pulp into the enzymatic hydrolysis tank, add 130kg of water, 1.8kg of pectinase, 1.2kg of cellulase, 0.6kg of hemicellulase, and 15L of 0.12mol / L phosphate buffer, 0.24mol of calcium chloride, 0.12mol of magnesium sulfate and 0.1kg of Tween-80, and use an anchor stirrer to stir the enzymatic hydrolysis at 46°C at a speed of 100 rpm for 3 hours.

[0049] The steps of enzyme inactivation, squeezing and filtering, mixing and sterilization, and filling and packaging are the same as those in Example 1.

[0050] The whole orange juice produced in this embodiment was tested, and the juice yield reached 90%, the juice had bright color, fresh taste, and good storage stability. After being stored at room temperature for 5 months, various indicators still met the national standards and consumers' taste requirements, and the quality and stability of the product were effectively verified.

[0051] Embodiment three:

[0052] Raw material preparation: Select 100kg of oranges, blanch at 88℃ for 3 minutes, and cut into pieces of about 0.7cm after cooling. 3 of small pieces.

[0053] Enzymatic hydrolysis reaction: Add citrus pieces and 170 kg of water into the enzymatic hydrolysis tank, followed by 1.2 kg of pectinase, 0.8 kg of cellulase, and 0.4 kg of hemicellulase. At the same time, add 20 L of 0.18 mol / L phosphate buffer, 0.16 mol of calcium chloride, 0.08 mol of magnesium sulfate, and 0.15 kg of Tween-80. Use a turbine agitator to stir the enzymatic hydrolysis at 47 ° C at a speed of 130 rpm for 2 hours.

[0054] The steps of enzyme inactivation, pressing and filtering, blending, sterilization and filling and packaging are the same as those in Example 1.

[0055] After testing, the citrus whole juice yield of this embodiment is 86%, the juice has a unique flavor and high clarity, and after being stored at room temperature for 4 months, the quality remains stable with little loss of nutrients, which further proves the reliability and stability of the process of the present invention.

[0056] Embodiment 4:

[0057] Raw material preparation: Select 120kg of fresh mandarin oranges, wash them, blanch them in 86℃ hot water for 4 minutes, then quickly put them into cold water to cool to room temperature, and use a crusher to crush the mandarin oranges into pulp. The size of the pulp particles is about 0.7cm 3 .

[0058] Enzymatic hydrolysis reaction: put the pulp into the enzymatic hydrolysis tank, add 200 kg of water, then add 2.16 kg of pectinase, 1.44 kg of cellulase, 0.72 kg of hemicellulase, and at the same time add 22 L of 0.16 mol / L phosphate buffer, 0.3 mol of calcium chloride, 0.15 mol of magnesium sulfate and 0.18 kg of Tween-80, and use a paddle stirrer to stir the enzymatic hydrolysis at 49 ° C at a speed of 110 rpm for 2.8 hours.

[0059] Enzyme inactivation treatment: After the enzymatic hydrolysis is completed, the enzymatic hydrolysis solution is quickly heated to 87°C and maintained for 7 minutes.

[0060] Squeezing and filtration: Use an airbag press to squeeze the enzymatic hydrolyzate after enzyme inactivation, collect the juice, and then use a centrifugal separator to centrifuge and filter it at a speed of 4500 rpm to obtain preliminary clarified mandarin orange whole juice.

[0061] Preparation and sterilization: Add 10kg of white sugar and 0.5kg of citric acid to the juice for preparation, and then use ultra-high temperature instantaneous sterilization technology to sterilize at 128℃ for 3 seconds.

[0062] Filling and packaging: The sterilized juice is cooled to room temperature, and aseptically filled and packaged to obtain finished mandarin orange juice.

[0063] After testing, the juice yield of the whole mandarin orange juice obtained in this example is 89%, the juice has a strong mandarin orange aroma and a mellow taste. After being stored at 4° C. for 7 months, there is no obvious change in appearance and taste, the nutrients are well preserved, and all indicators meet the standards of high-quality juice.

[0064] Embodiment five:

[0065] Raw material preparation: Take 90kg of mature ponkan, wash and blanch at 84℃ for 4.5 minutes, cool and crush into pulp, the size of the pulp particles is about 0.65cm 3 .

[0066] Enzymatic hydrolysis reaction: put the pulp into the enzymatic hydrolysis tank, add 160kg of water, 1.62kg of pectinase, 1.08kg of cellulase, 0.54kg of hemicellulase, and 18L of 0.14mol / L phosphate buffer, 0.216mol of calcium chloride, 0.108mol of magnesium sulfate and 0.13kg of Tween-80, and use an anchor stirrer to stir the enzymatic hydrolysis at 47°C at a speed of 95 rpm for 3 hours.

[0067] The steps of enzyme inactivation, squeezing and filtering, mixing and sterilization, and filling and packaging are the same as those in Example 4.

[0068] The whole ponkan juice produced in this embodiment was tested, and the juice yield reached 91%. The juice had a bright color, a refreshing taste, and good storage stability. After being stored at room temperature for 6 months, various indicators still met the national standards and the taste requirements of consumers, and the quality and stability of the product were effectively verified.

[0069] Embodiment six:

[0070] Raw material preparation: Select 110kg of ugly oranges, blanch at 87℃ for 3.5 minutes, and cut into pieces of about 0.8cm after cooling. 3 of small pieces.

[0071] Enzymatic hydrolysis reaction: Add ugly orange pieces and 190 kg of water into the enzymatic hydrolysis tank, followed by 1.98 kg of pectinase, 1.32 kg of cellulase, and 0.66 kg of hemicellulase. At the same time, add 24 L of 0.17 mol / L phosphate buffer, 0.264 mol of calcium chloride, 0.132 mol of magnesium sulfate, and 0.16 kg of Tween-80. Use a turbine agitator to stir the enzymatic hydrolysis at 48 ° C at a speed of 125 rpm for 2.6 hours.

[0072] Subsequent steps: enzyme inactivation, pressing and filtering, blending, sterilization, and filling and packaging are the same as those in Example 4.

[0073] After testing, the juice yield of the ugly orange in this embodiment is 88.5%, the juice has a strong flavor and is rich in nutrition. After being stored at 4° C. for 8 months, the appearance and taste change slightly, the amount of precipitation is very small, and the quality is excellent.

[0074] Table 1: Comparative analysis of the data in the above examples

[0075]

[0076]

[0077] Embodiment seven:

[0078] The same variety and quantity of fruits were processed by the conventional direct juicing method, and other conditions were the same as those in Example 1, except that the enzymatic hydrolysis step was not performed.

[0079] The following is a comparison of data in the traditional squeezing technology corresponding to the above-mentioned embodiments 1 to 6 (the following data is assumed to be typical traditional squeezing data, and the actual data may be slightly different due to factors such as citrus varieties and maturity):

[0080] Table 2: Comparative analysis of traditional pressing technologies

[0081]

[0082] In actual situations, the data of traditional pressing may fluctuate due to differences in the origin of the fruit, variety, picking time, performance of the pressing equipment, and operating process, but the overall trend is that the present invention is significantly superior to traditional pressing in all aspects.

[0083] In summary, compared with the traditional squeezing technology, the enzymatic decomposition method of the present invention for producing whole citrus juice exhibits significant advantages in all aspects:

[0084] 1. Juice yield:

[0085] Traditional pressing technology is limited by its incomplete destruction of the fruit's cell structure, and the juice yield is generally at a relatively low level. The juice yield of different varieties of citrus fluctuates roughly in the range of 60%-80%, and the fluctuation is large, which is obviously affected by the characteristics of the fruit itself.

[0086] The present invention, through the synergistic effect of precisely formulated pectinase, cellulase and hemicellulase, can efficiently destroy the cell walls of citrus fruits, making the juice easier to extract and greatly improving the juice yield. The juice yield of each variety is stabilized at 86%-91%, which is about 15%-25% higher than the traditional pressing method, effectively improving the utilization rate of raw materials, reducing production costs, and enhancing the market competitiveness of products.

[0087] 2. Juice quality:

[0088] Turbidity:

[0089] The juice obtained by traditional squeezing has a high turbidity, usually 10-15 NTU or even higher, because macromolecular substances such as pectin are not effectively treated, which affects the appearance and taste of the product.

[0090] The enzymatic hydrolysis process of the present invention significantly reduces the pectin content through the action of pectinase, so that the turbidity of the juice is controlled between 3.2-4.5NTU, which greatly improves the clarity and transparency of the juice, makes the product more attractive in appearance, and provides better quality assurance for subsequent storage and sales.

[0091] stability:

[0092] During the storage process, traditional squeezed juice is prone to precipitation and deterioration due to the presence of substances such as pectin and the action of microorganisms. The precipitation amount can reach 2-5g / L after 6 months of storage.

[0093] After the juice produced by the present invention is treated with enzymatic hydrolysis, the macromolecular substances are completely decomposed, and the subsequent sterilization process is combined to effectively inhibit the growth of microorganisms. The precipitation amount after storage for 6 months is stably controlled between 0.5-0.9g / L, which greatly extends the shelf life of the product and reduces the risk of loss caused by product deterioration.

[0094] Taste:

[0095] Traditionally squeezed juice has a rough and light taste due to incomplete cell crushing, insufficient release of flavor substances and nutrients, and is usually rated 6-7 points.

[0096] The process of the present invention fully releases the nutrients and flavor substances in the fruit during the enzymatic hydrolysis process, making the juice taste more rich, mellow and balanced. The taste scores of all embodiments are above 8.3 points, providing consumers with a better drinking experience.

[0097] 3. Production process and cost:

[0098] The traditional pressing process is relatively simple and direct, but due to problems such as low juice yield and unstable quality, it leads to serious waste of raw materials. More processing steps may be required to improve the quality of the juice, such as multiple filtrations and the addition of clarifiers, which increases production costs and energy consumption.

[0099] Although the present invention increases certain technical requirements and raw material inputs in the enzymatic hydrolysis step, it reduces the production steps and the use of additives by optimizing the entire production process, reduces energy consumption, equipment loss and labor costs in the production process, and reduces the defective rate due to the increase in juice yield and product quality, thereby improving production efficiency as a whole and having higher economic and social benefits.

[0100] In summary, the enzymatic decomposition method for producing whole citrus juice of the present invention comprehensively surpasses the traditional squeezing technology in multiple key indicators, providing a more efficient, high-quality and economical production method for the development of the citrus juice industry, and has broad market application prospects and important industrial value.

Claims

1. A process for producing whole citrus juice by enzymatic decomposition, characterized in that: The production process includes the following steps: S1. Raw material pretreatment: Select fresh, pest-free, and moderately mature citrus fruits, wash them, and blanch them at 80-90°C for 3-5 minutes, then quickly cool them to room temperature and crush them into pulp. The pulp particles are 0.5-1cm in size. 3 ; S2, enzymolysis reaction: put the pretreated citrus pulp into an enzymolysis tank, add water 1-2 times the weight of the pulp, then add enzyme preparations containing pectinase, cellulase, and cellulose, and add 0.1-0.2mol / L phosphate buffer, the addition amount is 10%-20% of the total volume of the enzymolysis reaction system; add calcium chloride with a concentration of 1-5mmol / L; add magnesium sulfate with a concentration of 0.5-3mmol / L; add Tween-80 with an amount of 0.05%-0.2% of the mass of the enzymolysis reaction system, use mechanical stirring technology to stir the raw materials evenly, the stirring speed is 80-150 rpm, the enzymolysis temperature is 45-50°C, and the enzymolysis time is 2-3 hours; S3, enzyme inactivation treatment: after the enzymatic hydrolysis reaction is completed, the enzymatic hydrolyzate is quickly heated to 85-90°C and maintained for 5-10 minutes; S4, squeezing and filtering: squeezing the enzymatic hydrolyzate after enzyme inactivation, collecting the squeezed juice, and then centrifugally filtering it through a centrifuge at a centrifugal speed of 3000-5000 rpm to obtain preliminarily clarified citrus whole juice; S5. Blending and sterilization: blending the preliminarily clarified citrus whole juice according to product requirements, adding granulated sugar in an amount of 5%-10% of the weight of the juice, adding citric acid in an amount of 0.3%-0.6%, making the pH value of the juice 3.5-4.5, and then sterilizing the juice using ultra-high temperature instantaneous sterilization technology, the sterilization temperature is 120-130°C, and the sterilization time is 3-5 seconds; S6. Filling and packaging: The sterilized whole citrus juice is rapidly cooled to room temperature, and aseptically filled and packaged to obtain finished whole citrus juice.

2. The process for producing whole citrus juice by enzymatic decomposition according to claim 1, characterized in that: The weight ratio of pectinase, cellulase and hemicellulase in the enzyme preparation is 3:2:

1.

3. The process for producing whole citrus juice by enzymatic decomposition according to claim 1, characterized in that: The mechanical stirring technology adopts one of a paddle stirrer, an anchor stirrer or a turbine stirrer.

4. The process for producing whole citrus juice by enzymatic decomposition according to claim 3, characterized in that: The enzymatic hydrolysis reaction is continuously stirred to ensure that the enzyme is fully in contact with the pulp, and the cooling after the blanching treatment needs to be carried out quickly to ensure that the texture and nutritional components of the citrus fruit are not affected.

5. The process for producing whole citrus juice by enzymatic decomposition according to claim 1, characterized in that: In the blanching process, steam blanching is used to achieve the best pretreatment effect on citrus fruits, which is beneficial to the subsequent enzymatic hydrolysis reaction and the improvement of juice quality.

6. The process for producing whole citrus juice by enzymatic decomposition according to claim 1, characterized in that: In the aseptic filling and packaging process, aseptic carton packaging is adopted, and the aseptic degree of the packaging environment reaches Class 100, thereby extending the shelf life of the product and maintaining the quality of the juice.

7. The process for producing whole citrus juice by enzymatic decomposition according to claim 3, characterized in that: The paddles of the paddle stirrer used in the enzymatic hydrolysis reaction are oblique paddles, and the angle between the paddles and the stirring shaft is 45 degrees, which ensures the stirring effect while reducing the shear damage to the enzyme molecules, thereby improving the enzymatic hydrolysis efficiency and the quality of the juice.

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