Enzyme method orange juice recovery technique by processing flesh (dregs)

Abstract

The invention discloses a technique for raising the output rate of orange juice by taking flesh (residue) after juicing oranges as a treatment object, applying enzymatic-method treatment and recovering orange juice, which belongs to the technical field of agricultural-product processing. The technique is characterized in that flesh (residue) and water are mixed in the proportion of 1:1-1:2.5, added with 50 to 1,000 ppm of compound enzyme preparation and subjected to enzymolysis for 30 to 150 minutes at a temperature of between 30 and 50 DEG C; and the obtained product is squeezed, filtered and then concentrated till the Brix of soluble solid is more than 20 degrees, thus concentrated juice is obtained. The concentrated juice can be added to concentrated orange juice or be used for preparing other juice after restoration, and the juice yield of the oranges is effectively raised.

Description

Technical field: [0001] The invention takes the pulp (slag) after squeezing citrus juice as the processing object, applies enzymatic treatment to recover the citrus juice, thereby improving the output rate of the citrus juice, and belongs to the technical field of agricultural product processing. Background technique: [0002] The history of citrus cultivation in China has been documented and can be traced back to more than 4,000 years ago. China is one of the important origins of citrus and is rich in resources. In 2007, the cultivated area reached 1.91 million hectares, and the output reached 20.59 million tons. The planted area and output of citrus in China ranked first in the world. At present, my country's citrus processing industry lags behind, and orange juice mostly relies on imports, mainly because the domestic citrus juice processing industry's backward processing technology and poor adaptability to raw material fruit processing lead to problems such as low fruit ...

AI Technical Summary

Problems solved by technology

After citrus juice is squeezed, a large amount of juice is entrained in the pulp residue. If it is discarded directly, a large amount of juice will be wasted. However, if it is washed directly, many nutrients in the pulp residue cannot be fully eluted, and the yield of juice is low, and the water consumption is large. Concentration costs are high

However, the use of microbial methods (strains producing high-activity cellulase and strains producing high-activity pectinase) to degrade pomace increases the process of microbial cultivation, which is cumbersome, difficult to ensure consistency of quality, high cost, and difficult to industrialize.

However, domestic patents have not yet reported the treatment of citrus juice after juicing, and there are fewer foreign patents.

Foreign patent related "citrus pulp juice" (CA2550488) collects the pulp and squeezes it directly. After the juice is debittered, it is used to prepare other fruit juices. The yield of this method is not high, the energy consumption is high, and the cost is high.