By enzyme treatment of adding 0.2% pectase into wild Jujube,resolved the problem of wild Jujube which contained plenty of pectic not being good for fermentation.

• 通过在酸枣肉中添加02%25的果胶酶进行酶解处理,解决了酸枣中含有大量果胶而不利于发酵的问题。