Study on enzymatic hydrolysis and effect of selected storage conditions on the stability of extrinsic properties of cloudy lily juice.

Enzymatic hydrolysis and effect of selected storage conditions on stability of cloudy lily juice were studied.Results show that enzymatic hydrolysis increased the tendency of cloudy lily juice to remain fairly stable in terms of viscosity, turbidity and browning index, especially at 4℃ storage temperature, over a storage period of more than one month.