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.

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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.

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