Abstract: In this paper, Jincheng peel pomace was comminuted in different ways and enzymatically treated to produce a natural beverage clouding agent. The optimum complex enzymes were pectinase(PE) and cellulase(CE) by assaying of the quality indexed such as insoluble solid and turbidity of clouding agent by means of single factor experiment. The results showed that the optimum conditions of enzymatic treatment were: the concentration of peel pomace 70Wt %, PE 350×10-6 and CE300×10-6, reaction time 40min, reaction temperature 45℃, content of insoluble solids in peel extract 11.85%, turbidity of 50% dilute extract 669NTU, and the yield of clouding agent(5.5°Brix) 90.53%.

Key words: Citrus sinensis(L.)Osb. Jincheng, peel pomace, enzymatic treatment, clouding agent