Processing method of jack-fruit

A processing method and technology of jackfruit, which is applied in the field of food processing, can solve the problems affecting the extraction rate of nutrient components and easily destroying the nutrient components of jackfruit bracts, etc.

Inactive Publication Date: 2012-01-18
HAINAN STAND BIO TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But at present, the development of pineapple bracts is only to make bract slices or sugar to make candied fruit by drying and roasting pineapple bracts, and the development of jackfruit see

Method used

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  • Processing method of jack-fruit
  • Processing method of jack-fruit
  • Processing method of jack-fruit

Examples

Experimental program
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Effect test

Embodiment 1

[0034] Select a mature jackfruit fruit, weighing 8.6kg; cut open, take the bracts and seeds, soak the seeds in 0.5% sodium bicarbonate for 30 minutes, heat and boil for 5 minutes, bake at 85°C for 1 hour, rub off the seed skin after cooling, Mix bracts and seeds to obtain raw materials, weighing 4.19kg; add 14.66L of distilled water, and add distilled water after beating to obtain 18.66L of stock solution, weighing 18.85kg; Raise the temperature of the stock solution to 47°C, and use 0.1mol / L NaOH to dissolve The stock solution adjusts the pH value to 8.7, adds 40,000 IU of trypsin according to every kg of raw material (the gross weight of bract and seed), adds the trypsin of 167,600 IU in the stock solution, after mixing, at pH value 8.7, temperature Enzymolysis at 47°C for 3 hours to obtain the first enzymolysis solution; then adjust the pH value of the first enzymolysis solution to 4.1 with 0.1mol / L HCl, according to each kg of raw materials (the total weight of bracts and s...

Embodiment 2

[0040] Select a mature jackfruit fruit, weighing 9.58kg; cut open, take the bracts and seeds, soak the seeds in 0.5% sodium bicarbonate for 30 minutes, heat and boil for 5 minutes, bake at 85°C for 1 hour, rub off the seed skin after cooling, The bract and seeds are mixed to obtain the raw material, weighing 4.55kg; adding 15.93L of distilled water, adding distilled water after beating to obtain a stock solution of 19.90L, weighing 20.50kg; 2 Adjust the pH value of the stock solution to 8.58, add 40,000 IU of trypsin according to every kg of raw material (the total weight of bracts and seeds), and add 182,000 IU of trypsin into the stock solution, after mixing evenly, the pH value is 8.3, Enzymolysis was carried out at 43°C for 3 hours to obtain the first enzymolysis solution; then 0.5mol / L H 3 PO 4 Adjust the pH value of the first enzymolysis solution to 4.0, add 80,000 IU of cellulase and 60,000 IU of glucoamylase per kg of raw material (the total weight of bracts and seeds...

Embodiment 3

[0046] Select a mature jackfruit fruit, weighing 7.9kg; cut open, take the bracts and seeds, soak the seeds in 0.5% sodium bicarbonate for 30 minutes, heat and boil for 5 minutes, bake at 85°C for 1 hour, rub off the seed skin after cooling, Mix the bracts and seeds to obtain the raw material, weighing 3.85kg; add 23.1L of distilled water, and add distilled water after beating to obtain 26.01L of stock solution, weighing 26.95kg; the stock solution is heated to 45 ° C, and 0.1mol / L KOH is used to The stock solution adjusts the pH value to 8.3, adds 100,000 IU of trypsin according to every kg of raw material (the total weight of bracts and seeds), adds 385,000 IU of trypsin in the stock solution, after mixing, the pH value is 8.3, the temperature Enzymolysis for 5 hours at 43°C to obtain the first enzymolysis solution; then use 0.1mol / LH 2 SO 4 Adjust the pH of the first enzymolysis solution to 4.1, add 150,000 IU of pectinase and amylase per kg of raw material (the total weig...

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Abstract

The invention relates to the processing field of food, and in particular to a processing method of jack-fruit. Enzymatic hydrolysis and subsequent purification procedures are undertaken on seeds and bud meat of jack-fruit, so contents of amylose, polypeptide, aqueous soluble starch, cellulose, vitamins and minerals in the jack-fruit extracts can be improved.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a jackfruit processing method. Background technique [0002] Jackfruit is a typical tropical fruit, native to India, and currently cultivated in tropical countries such as Sri Lanka, Myanmar, and Indonesia. Jackfruit has been cultivated in my country for more than 1,000 years. It is now cultivated in tropical and subtropical areas in Guangdong, Guangxi, Hainan, Yunnan, Fujian, and southern Sichuan, and Hainan is the most planted. [0003] Modern medical research has confirmed that pineapple is rich in carbohydrates, proteins, and B vitamins (B vitamins). 1 , B 2 , B 6 ), vitamin C, minerals, fatty oils, etc., play an important role in maintaining the normal physiological functions of the body. After eating jackfruit, it can strengthen the hydrolysis of fibrin in the body, dissolve the fibrin and blood clots blocked in tissues and blood vessels, thereby improving local blood and...

Claims

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Application Information

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IPC IPC(8): A23L1/36A23L1/29A23L25/00A23L33/00
Inventor 韩金光王海生伍曾利
Owner HAINAN STAND BIO TECH
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