Abstract：Because the entire citrus juice has the integration taste of sweet , sour and slightly bitter , it also has aroma odor and soft colour , and contains a variety of essential vitamins and minerals of human beings , so that the citrus juice becomes one of the most popular juice . The entire fruit to squeeze juice from it (namely doesn’t remove the pericarp of the citrus) , and researches of the processing methodology and the debittering experiment of the entire citrus juice , and the best parameter of pectase was studied in this paper. The results of this experiment showed that adding 0.5%β－cyclodextrin to the juice can preferably remove the bitterness of the citrus juice , meanwhile , through the adjustment of the sugar-acid ratio of the citrus juice , so that the finished product has good taste ; through the single factor experiment and orthogonal test , obtains the best parameter of the pectase : the concentration of pectase is 9% , the addition of the pectase is 0.02% , the response time is 2.5 hours .
Key words：entire citrus juice; β－cyclodextrin; pectase; debittering
