该工艺采用食品级商品酶制剂(含果胶酶、纤维素酶和半纤维素酶)对破碎后的橙子组织进行了有控制的降解，能在提高果汁出汁率的同时，改善产品色泽和贮藏稳定性。

The commercial enzyme containing pectinase, cellulase and hemicellulase were used in juice extracting to increase the yield of juice and improve the color and storage stability of the product.

youdao

结果表明，随贮藏时间延长，绿芦笋细胞壁半纤维素的主要降解物木糖、岩藻糖残基增加了211.2%，纤维素的主要降解物葡萄糖残基增加了329.3%，木质素含量增加了280.3%。

The results indicated that glucose derived from cellulose of cell walls, xylose and fructose derived from semi-cellulose and lignin content increased 211.2%, 329.3% and 280.3%, respectively.

youdao

结果表明，随贮藏时间延长，绿芦笋细胞壁半纤维素的主要降解物木糖、岩藻糖残基增加了211.2%，纤维素的主要降解物葡萄糖残基增加了329.3%，木质素含量增加了280.3%。

The results indicated that glucose derived from cellulose of cell walls, xylose and fructose derived from semi-cellulose and lignin content increased 211.2%, 329.3% and 280.3%, respectively.

youdao