ass日本风韵熟妇pics男人扒开女人屁屁桶到爽|扒开胸露出奶头亲吻视频|邻居少妇的诱惑|人人妻在线播放|日日摸夜夜摸狠狠摸婷婷|制服 丝袜 人妻|激情熟妇中文字幕|看黄色欧美特一级|日本av人妻系列|高潮对白av,丰满岳妇乱熟妇之荡,日本丰满熟妇乱又伦,日韩欧美一区二区三区在线

The effect of pectinase processing parameters, including enzyme dosage, hydrolysis temperature and hydrolysis time, for apple juice on its sensory quality and aroma component was conducted using response surface methodology. The results show that enzyme hydrolysis time and dosage had a significant effect on the sensory quality of apple juice (P＜0.01). The influencing sequence from high to low are as follows: enzyme hydrolysis time, enzyme dosage, enzyme hydrolysis temperature. In conclusion, we recommended that the optimum pectinase processing parameter for apple juice is 0.04g/L pectinase at 47.5℃ for 2.77h. Moreover, we constructed a regression model between the main aroma components of apple juice, esters, alcohols, acids, aldehydes and ketones, and processing parameters by headspace solid-phase micro-extraction method and multiple regression analysis.