1985年浙江省衢州市果品加工研究所从中国科学院微生物研究所引进黑曲霉CP—831,生产果胶酶。经该所检验黑曲霉CP—831麸曲每克含呆胶霉1350单位,纤维素酶330单位,半纤维素酶3700单位。经几年来的试验,我所已成功地用酶法生产椪柑砂囊罐头和从桔皮中制取果汁。 用酶法脱囊衣生产椪柑砂囊罐头与酸碱法脱囊衣生产椪柑砂囊罐头相比,其优越性:首先是,酶的本身是一种蛋白质,酶的催化反应不能在高温、高压或强酸、强碱条件下作用,需要在常温、常压和近于中性pH条件下进行。在上述条件下生产的椪柑砂囊罐头经品尝检定能保持该品种应有之风味,香气较浓,舌感砂囊细嫩,酸甜适口,无异味。其次是,椪柑、胡柚等柑桔品种中柚皮 In 1985, Quzhou City, Zhejiang Province Fruit Processing Institute from the Institute of Microbiology, Chinese Academy of Sciences introduced Aspergillus niger CP-831, the production of pectinase. The test Aspergillus niger CP-831 bran song per gram of Drosophila mold 1350 units, 330 units of cellulase, hemicellulase 3700 units. After several years of testing, I have succeeded in enzymatic production of citrus gizzard cans and juice from orange peel. Enzymatic cyst clothing production Citrus sand cans and acid caustic sachet production Cassia sand capsule canned compared to its superiority: First, the enzyme itself is a protein, the enzyme catalytic reaction can not be at high temperature and pressure Or strong acid, alkali conditions, need to be at room temperature, atmospheric pressure and near neutral pH conditions. Under the above conditions, the production of citrus gizzard cans preserved by the tasting test to maintain the flavor of the species should be, the aroma is thicker, tongue flu and delicate, sweet and sour palatability, no smell. Followed by, citrus, grapefruit and other grapefruit pomelo peel