Technology for producing citrus juice sac through peeling and capsule dressing removal of whole fruits

A technology for peeling and citrus juice, which is applied in the peeling of vegetables or fruits, food preparation, food science, etc. It can solve the problems of peeling, splitting and peeling, failure to meet market demand, and large loss of raw materials. , to achieve the effect of realizing resource utilization of raw materials, reducing the damage rate of juice cells, and reducing the loss rate of raw materials

Inactive Publication Date: 2012-06-13
CITRUS RES INST OF CHINESE ACAD OF AGRI SCI
View PDF3 Cites 28 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Fruits such as sweet orange, tangerine, tangelo, tangerine, orange pomelo, grapefruit and pomelo have tightly wrapped peels, which are neither easy to peel nor split. However, due to the difficulty of peeling,...

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] (1) Grinding fruit: use a fruit grinder to grind the fruit of fully mature sweet oranges, and grind more than 90% of the oil cells, and the peel essential oil can be collected or not;

[0021] (2) Blanching or compound enzyme treatment: scalding the peeled fruit at 95°C for 1 minute with a fruit scalding machine;

[0022] (3) peeling: the peel of the fruit after blanching is peeled off by hand;

[0023] (4) Whole fruit decapsulation: Put the peeled fruit (fruit ball) into the launder, first treat it with 0.7% food-grade hydrochloric acid at 30°C for 40 minutes, rinse off the hydrochloric acid with a gradient of clean water, and then rinse it with a concentration of 0.3% hydrochloric acid. % Edible sodium hydroxide alkali treatment at 30°C for 15 minutes, adding a buffer solution containing sodium pyrophosphate to the acid and alkali solution respectively, after the outer capsule of the fruit is removed, wash the lye solution with a gradient of water to obtain a complete...

Embodiment 2

[0030] (1) Peeling: select the sweet orange fruit, and use a peeling machine to peel the skin, and each fruit is scratched 8 times according to the longitudinal diameter.

[0031] (2) Composite enzyme treatment: put the peeled sweet orange fruit into an enzyme-treated stainless steel tank, add a composite enzyme (2 parts of pectinase + 1 part of cellulase) solution with a weight of 1.5 times of the fruit, and the enzyme concentration is 0.8% , adjust the pH value to 4, keep warm at 50°C, and treat for 50 minutes.

[0032] (3) Peeling: manually peel off the sweet orange peel after compound enzyme treatment.

[0033] (4) Whole fruit decapsulation: put the peeled fruit into the launder, treat with compound enzyme (2 parts of pectinase + 1 part of cellulase) solution, the enzyme concentration is 0.6%, adjust the pH value to 4, and keep warm 50°C for 50 minutes, add a buffer solution containing sodium pyrophosphate to the enzyme solution until the pulp is completely exposed and th...

Embodiment 3

[0040] (1) Grinding: use a fruit grinder to grind fully mature grapefruits, and grind more than 90% of the oil cells, and the skin oil can be collected or not;

[0041] (2) Hot blanching or compound enzyme treatment: blanching the peeled fruit at 95°C for 1.5 minutes with a fruit ironing machine;

[0042] (3) peeling: the peel of the fruit after blanching is peeled off by hand;

[0043] (4) Whole fruit decapsulation: Put the peeled fruit (fruit ball) into the launder, first treat it with 0.8% food grade hydrochloric acid at 25°C for 40 minutes, rinse off the hydrochloric acid with a gradient of clean water, and then rinse it with a concentration of 0.3% hydrochloric acid. % Edible sodium hydroxide alkali treatment at 30°C for 15 minutes, adding a buffer solution containing sodium pyrophosphate to the acid and alkali solution respectively, after the outer capsule of the fruit is removed, wash the lye solution with a gradient of water to obtain a completely exposed pulp complet...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a technology for producing a citrus juice sac through the peeling and the capsule dressing removal of whole fruits. The technology comprises the following steps: 1, grinding the fruits or scratching peels; 2, blanching or carrying out compound enzyme processing; 3, carrying out peeling and capsule dressing removal of the whole fruits; 4, carrying out dispersion and impurity removal of the whole fruits; 5, blend-mixing; 6, disinfecting and killing enzymes; and 7, carrying out aseptic loading. According to the invention, fruit grinding or peel scratching preprocessing is adopted, a whole fruit enzyme method is adopted to peel and remove capsule dressings, a whole fruit improvement acid-alkali method is adopted to remove the capsule dressings, and a whole fruit dispersion method is adopted to produce the citrus juice sac which is used as a raw material for a citrus juice with fleshes. The technology of the invention allows labor force to be saved by above 25%, an acid-alkali or enzyme preparation and water for the capsule dressing removal to be saved by about 30%, a raw material loss rate to be reduced by about 15%, and a juice sac breakage rate to be reduced by about 10%, so the production cost can be saved by about 20%, and the juice sac quality can be improved.

Description

technical field [0001] The invention belongs to pulp production technology, in particular, it relates to a method of peeling and removing capsules from fruits such as sweet orange, miscellaneous tangerine, orange pomelo, tangerine, orange pomelo, grapefruit and pomelo as raw materials. , a technology for producing citrus juice sacs. Background technique [0002] Citrus juice is the largest fruit juice in the world. Citrus juice with meat is more and more popular among consumers because of its strong sense of reality, rich in dietary fiber and nutrition. In the past, the pulp of fleshy citrus juice mainly came from the juice cell debris in the juice after juicing, and some people also called it puree. Although the pulp has a high fiber content, it has a poor appearance and chewiness due to the debris of juice cells. Someone once used the fragments from the production of canned orange petals to produce complete orange juice sacs, which were used to replace the juice sac debr...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23L1/212A23L2/06A23L2/84A23N7/01A23L19/00
Inventor 吴厚玖王华孙志高黄学根马亚琴郭莉
Owner CITRUS RES INST OF CHINESE ACAD OF AGRI SCI
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap