Method for removing orange slice capsule dressing by means of fermentation-enzymolysis coupling
A technology of tangerine slices and enzymatic hydrolysis, which is applied in the field of removing the capsule coating of citrus slices by using fermentation-enzyme hydrolysis coupling technology, can solve the problems of high chemical oxygen consumption and high application cost of enzyme products, so as to reduce production costs and prevent pollution effect
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Embodiment 1
[0026] Example 1: (Fermentation-Enzyme Decoupling Removal of Capsule Coating Method 1 of Citrus and Tangerine Pieces)
[0027] The method proceeds as follows:
[0028] (1) Preparation of citrus slices: After peeling and splitting the citrus into slices, set aside;
[0029] (2) Preparation of pectinase strain seed solution: take Aspergillus niger strain 2214 as the strain; pick a small amount of strain and activate it in potato medium for 24 hours, until the bacterial density is greater than or equal to 100 mg of cell dryness The fermented liquid of weight / 100ml is used as bacterial seed liquid for standby;
[0030] The potato culture medium: add 20 grams of sucrose to 1000 ml of 20% potato boiled juice;
[0031] (3) Enzyme decapsulation of tangerine slices: in the whole set of fermentation-enzyme decoupling cycle process, except that the first tangerine slices enzymatic decapsulation adopts commercial pectinase, the rest are prepared by step (5). Liquid pectinase replaces c...
Embodiment 2
[0034] Example 2: (Fermentation-Enzyme Decoupling Removal of Capsule Coating Method 2 of Citrus and Tangerine Pieces)
[0035] In this example, step (2) preparation of pectinase strain seed solution: take Aspergillus niger strain 40273 as strain, and the activation culture time in potato medium is 36 hours; step (3) orange slices Enzymatic dissolving and decapsulation: adjust pH to 3 with HCl, mix pectinase solution and orange slices in a container in a ratio of 5:1 by weight, and enzymolysis at 50° C. for 30 minutes; step (4) preparation of fermentation broth: add enzyme Nitrogen source (NH) was added to the solution wastewater at 3g / L. 4 ) 2 SO 4 , adjust the pH to 5 with HCl, and sterilize at 100°C; step (5) adding strains and fermenting to prepare pectinase: add 1.5% by weight of the strain seed liquid into the fermentation broth, mix well, and ferment at 30°C for 3 day; processed by a disc centrifuge at 6000 rev / min; the remaining steps were the same as in Example 1. ...
Embodiment 3
[0036] Example 3: (Fermentation-Enzyme Decoupling Removal of Capsule Coating Method 3 of Citrus and Tangerine Pieces)
[0037] In this example, step (2) preparation of pectinase strain seed solution: take Rhizopus stolonife strain 40325 as strain, and the activation culture time in potato medium is 48 hours; step (3) orange Tablet enzyme dissolving and removing capsule: adjust pH to 4 with HCl, mix pectinase solution and orange slices in a container in a ratio of 3:1 by weight, and enzymolysis at 40° C. for 60 minutes; step (4) preparation of fermentation broth: to Nitrogen source (NH) was added to the enzymatic hydrolysis wastewater at 1.5g / L 4 ) 2 SO 4 , adjust the pH to 4 with HCl, and sterilize at 121 °C; step (5) adding bacterial strains and fermenting to prepare pectinase: adding 2% by weight of the bacterial seed liquid to the fermentation broth, mixing well, and fermenting at 35 °C for 1 day; processed by high-speed centrifuge at 10,000 rev / min for 10 minutes; the r...
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