▎ 摘　　要

NOVELTY - Preparing immobilized pectinase-saccharifying enzyme involves using sodium alginate/graphene as a carrier, adding sodium alginate/graphene gel beads to a vessel followed by adding and mixing N, N'-dicyclohexylcarbodiimide, N-hydroxysuccinimide, N, N'-dimethylformamide and triethylamine, stirring the mixture magnetically at room temperature, filtering the product and washing to obtain an activated sodium alginate/graphene composite gel beads. USE - Method for preparing immobilized pectinase-saccharifying enzyme used for preparing pumpkin-hawthorn compound juice (claimed). DETAILED DESCRIPTION - Preparing immobilized pectinase-saccharifying enzyme involve using sodium alginate/graphene as a carrier, adding sodium alginate/graphene gel beads to a vessel followed by adding and mixing N, N'-dicyclohexylcarbodiimide, N-hydroxysuccinimide, N, N'-dimethylformamide and triethylamine, stirring the mixture magnetically at room temperature, filtering the product and washing to obtain an activated sodium alginate/graphene composite gel beads, where the molar ratio of N, N'-dicyclohexylcarbodiimide and sodium alginate is 1:1.12-1.21 and the molar ratio of N-hydroxysuccinimide and sodium alginate is 1:1.12-1.21. Pectinase with an enzyme activity of 250-350 units (U)/ml is mixed with buffer to prepare pectinase solution and the saccharifying enzyme with an enzyme activity of 900-100U/ml is diluted with buffer to prepare saccharifying enzyme solution. The pectinase solution and the saccharifying enzyme solution are mixed in a ratio of 5.8-6.2:5 to obtain mixed enzyme solution. 1g Of the obtained activated sodium alginate/graphene beads are added to 13-17mL of the resulting mixed enzyme solution, subjected to shock reaction in a water bath at a temperature of 25-55 degrees C for 15-50 minutes, rinsed with deionized water and then filtered to obtain immobilized pectinase-saccharifying enzyme. An INDEPENDENT CLAIM is included for a method for preparing pumpkin-hawthorn compound juice by using immobilized pectinase-saccharifying enzyme, which involves: (A) preparing and mixing pumpkin and hawthorn juice at a pH of 4.5 plus minus 0.2 to prepare compound fruit and vegetable juice; (B) adding 0.1-0.5g of immobilized pectinase-saccharifying enzyme in 100mL compound fruit and vegetable juice, and subjecting to oscillation in a water bath at a temperature of 30-70 degrees C for 20-120 minutes; (C) hydrolysing and filtering the fruit and vegetable juice; and (D) subjecting the obtained filtrate to centrifugation, high temperature instantaneous sterilization and aseptic packaging to obtain clarified pumpkin-hawthorn compound juice.