Fruit & Vegetable processing

Fruit juice enzyme is mainly use in the production of juice and wine. In fruit juice processing, on one hand is to increase juice production, lower fruit consumption and cost; on the other hand is to resolve the problems in the process, such as reducing viscosity, enhance fruit juice clarification, accelerate filtration rate, and improve production efficiency. Chemzyme’s solutions deliver improvements in the processes of maceration,extraction,liquefaction and clarification of citrus juices and vegetable juice with main purposes as follow:

• increase extraction of juice from raw materia
l • increase processing efficiency (pressing, solid settling or removal)
• generate a final product that is clear and visually attractive.

Name	Appearance	Application
Pectinase	Liquid	The pectinase is produce from the Aspergillus niger, specially used in the fruits and vegetables processing. The fruits and vegetables juice include the pectin substance, the pectin has the intense hydrating ability, and especially the soluble pectin is bound on the surface of many turbid substance as the colloid form to hinder the clarity of fruit juice. The pectinase is used to degenerate the pectin substance to produce galacturonic acid and other outcomes and to remove the gelation so as to clarify the fruit juice and lower the fruit juice viscosity , to speed up the filtration rate, to enhance the quality and stability of the fruits and vegetables juice.
Pectinase FM Series	Liquid	This product includes the pectolase, dextranase, xylanase etc.. It is a compound enzyme, which is specially developed for the fruits and vegetables juice processing and fruit wine production. The varieties of products include the special purpose enzyme for the apple, the pear, the carrot, the cucumber, the peach, the strawberry, and the pachyrhizus and so on. The enzymes in the pectinase can exercise the synergism to effectively degenerate the soluble and insoluble pectin and polysaccharide that causes the turbidity, as well as causes the muddy , can hydrolyze the remained methyl esterified galacturonic acid in the pectin , can decompose plant's cell wall, thus reduce the pectin viscosity, enhance the fruit juice clarity, remarkably enhance the juice yielding rate, increase the total output of fruit juice.
Ultra-filtration enzyme	Liquid	After the pectin is removed, the fruit juice still contains the remained pectin, polyose not thoroughly decomposed and proteins, these factors have impacts on the filtration speed of the fruit juice. The ultra-filtration enzyme, which contains pectonase, dextranase, protease etc., can decompose this substance, enhance the ultra-membrane permeability so as to speed up the filtration speed of the fruit juice.
Highly-effective amylase	Liquid	A kind of amylase specially used in the fruits and vegetables processing. It is produced from the Aspergillus niger fermentation, can hydrate the (α- D - 1,4) and (α-D 1,6) glycosidic bonds in the starch of fruits and vegetables juice to produce the glucose so as to prevent the starch from resulting in the turbidity and settlement of fruits and vegetables juice.