在酶法制备微孔淀粉的基础上进行了原淀粉的预处理工作，包括原淀粉的预糊化和超声波预处理。

The pretreatments were the pregelatinization of the raw starch and the ultrasonic action based on that the microporous starch was produced by the enzyme act raw starch .

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变性淀粉是天然淀粉经物理、 化学或酶处理后，改变了天然淀粉的理化性质而制得的一类淀粉。

The modified starch is the natural starch after physics, chemistry or enzyme processing, having changed the physics and chemistry nature of the natural starch.

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为了得到澄清透明的毛樱桃汁，保持产品的稳定性，采用果胶酶和淀粉酶共同处理的方法，获得了澄清透明无沉淀的毛樱桃汁饮料。

With a view of obtaining clear and transparent juice and maintaining the product's stability, pectinase and amylase were used together in the experiment to get the juice without any precipitation.

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