Effect of maturity on juice extraction rate of banana and the optimization of enzymatic hydrolysis technology of banana

In order to improve the juice extraction rate of banana, the effect of maturity on juice extraction rate of banana was investigated in this research, and the ripe banana interiors with the whole yellow skin were hydrolyzed by pectinase and cellulose through orthogonal experiment. The result showed that the juice extraction rate and the soluble solid content increased with the rising of maturation of banana. The banana with all yellow skin was used as the material. The optimum hydrolysis conditions include pectinase 0.01%, cellulose0.125%, temperature 55℃, hydrolytic time 2 hours. Under that condition, the soluble solid content was 20.0Baume degree. and the maximum juice extraction rate of banana was 82.7%, which was improved 32.8% than press juicing directly (49.9%) .