英语翻译澄清洋葱汁的酶法制备及其短期保藏的研究 摘要：本实验研究了用果胶酶制备澄清洋葱汁的工艺及澄清洋葱汁的短期贮藏性能

Clarifies the onion juice the enzyme law preparation and the short-term preservation research abstract:This experimental study has clarified the onion juice with the pectolase preparation the craft and clarifies the onion juice the short-term to store the performance。Has carried on the optimization to the pectolase processing onion juice most suitable condition,and through the orthogonal test determination most suitable condition is:Enzyme recruitment 0。04%; Response time 120min; Function temperature 50℃; In clarifies the onion juice the short-term to store in the process,not only joins 0。6g/kg the sorbic acid potassium and unifies 4℃ the refrigeration to be possible to make the good anticorrosion progress,moreover may also maintain the good clear effect。