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。

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.

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采用高活性葡萄酒干酵母，将榴莲果肉以适当比例与菠萝果汁一起发酵，酿制出融榴莲和菠萝香味一体、风味独特的榴莲菠萝果酒。

Using high active dry yeast, the murr pineapple wine with unique style was brewed through fermenting of pineapple juice with some murr pulp.

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