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Whole fruit enzymatic method for peeling coating of tangerine

A technology for removing capsules and citrus, which is applied in the fields of vegetable or fruit peeling, food science, application, etc., and can solve the problems of complicated citrus peeling and splitting procedures, impact on product quality, and low degree of automation, so as to avoid labor The effects of mass density, enhanced competitiveness, and improved labor efficiency

Active Publication Date: 2008-01-02
HUNAN AGRI PRODS PROCESSING INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this process still has the problems of high labor intensity and low degree of automation. Because the citrus peels are closely combined with orange segments, and between orange segments, the procedures of peeling and splitting oranges in the traditional process are complicated and require a lot of labor. , the most labor-intensive citrus peeling and splitting process is retained in this patent application, and there is also the problem of human factors affecting product quality

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] The present invention obtains the orange petal of full devesicle coat by following steps:

[0018] 1. Raw material preparation: select fresh Wenzhou tangerines with rich aroma, high sugar content and good maturity, and fully clean the 60kg tangerines after sorting;

[0019] 2. Perforation: use the above-mentioned 60kg of cleaned tangerines with a needle length of 3mm and a needle density of (2-6) needles / cm 2 The needle bed punctures tangerines, and the perforation density on the orange peel is (4-10) holes / cm 2 , the puncture needle penetrates the outer skin layer of the tangerine without injuring the orange petal, and the perforated tangerine is reserved for use;

[0020] 3. Preparation of enzymatic solution: add pectinase (food grade, enzyme activity ≥ 1.2 million u / g, produced by Hersbit Biotechnology Co., Ltd.), cellulase (enzyme activity ≥ 18,000 u / ml, and Shibi Biotechnology Co., Ltd.) and hemicellulase (enzyme activity ≥ 5000u / g, produced by Hunan Youtel Bioch...

Embodiment 2

[0025] The present invention obtains the orange petal of full devesicle coat by following steps:

[0026] 1. Raw material preparation: select fresh Wenzhou tangerines with rich aroma, high sugar content and good maturity, and fully clean the 60kg tangerines after sorting;

[0027] 2. Perforation: use the above-mentioned 60kg of cleaned tangerines with a needle length of 4mm and a needle density of (2-6) needles / cm 2 The needle bed punctures tangerines, and the perforation density on the orange peel is (4-10) holes / cm 2 , the puncture needle penetrates the outer skin layer of the tangerine without injuring the orange petal, and the perforated tangerine is reserved for use;

[0028] 3. Preparation of enzymatic solution: add pectinase (food grade, enzyme activity ≥ 1.2 million u / g, produced by Hersbit Biotechnology Co., Ltd.), cellulase (enzyme activity ≥ 18,000 u / ml, and Shibi Biotechnology Co., Ltd.) and hemicellulase (enzyme activity ≥ 5000u / g, produced by Hunan Youtel Bioch...

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Abstract

The invention discloses an excystation method for orange with enzyme, which comprises following steps: selecting orange and cleaning it; piercing orange with needle bed, the needle passes outer layer of orange but not contact orange meat; adding a certain amount of pectic enzyme, cellulose and hemicellulase into water, getting enzymolysis solution, adjusting enzymolysis solution pH with acid or alkali; immersing pierced orange into said enzymolysis solution; vacuuming, keeping 10-120 minutes; heating enzymolysis solution to 35-60 Deg. C, keeping the condition for 0.5-5 hours; barking and splitting orange, and getting excystated orange. The invention is characterized by high production rate, little human influence, stable product quality, reliable product safety and little environmental pollution.

Description

technical field [0001] The invention relates to a method for removing fruit capsules, in particular to a method for removing citrus capsules by using chemical substances. Background technique [0002] China is a major producer of citrus in the world. In 2005, the planting area was 1.714 million hectares, ranking first in the world, and the output reached 16.0195 million tons, ranking second in the world. Canned citrus is the leading product of citrus processing in China, accounting for 60% of the international market, and is the most competitive product of my country's citrus industry in the international market. At present, in the processing of canned citrus, the traditional acid-alkali decapsulation process is basically used, that is, after the citrus is peeled and divided, it is treated with alkali and acid to decapsulate it. This process is a labor-intensive production process with low production efficiency and unstable product quality. At the same time, due to the lar...

Claims

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Application Information

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IPC IPC(8): A23N7/01
Inventor 单杨李高阳何建新张菊华张群付复华尚雪波李志坚潘兆平彭书练肖轲于美娟
Owner HUNAN AGRI PRODS PROCESSING INST
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