Compound enzyme preparation for deep processing of olive and preparation method and application thereof

A compound enzyme preparation and compound cellulase technology, which is applied in the field of food processing, can solve the problems that leaf separation technology is not suitable for fruit cuticle separation, the stability of compound enzyme preparation is not considered, and olive peeling is not applied enzymatically, etc. The effect of high peeling efficiency, low cost and simple processing method

Active Publication Date: 2014-04-09
FUZHOU DASHIJIE OLIVE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the great difference in the structure and chemical composition of leaves and fruit epidermis, the separation technology of leaves is not suitable for the separation of fruit cuticles.
[0012] In the above-mentioned documents and other prior art, enzymati

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] Turn on the stepping motor, add 100kg of fresh olive fruit into the trough of the olive beater, and turn on the drive motor (fast gear) at the same time, mechanically beat the fresh olive fruit in the trough for 2 minutes, so that the fresh olive fruit can be mechanically whipped and rolled Kneading slightly destroys the olive cuticle and epidermis to prepare for the subsequent osmotic decomposition of the compound enzyme preparation solution;

[0040] When the water temperature of the constant temperature water injection tank reaches the set value of 45°C, turn on the water pump, add 120L of warm water into the material tank, adjust the drive motor to the slow gear, stir the olives at a slow speed, and put the compound enzyme preparation into the compound enzyme feeding port 100mL, continue stirring at a slow speed for 15 minutes for enzymolysis, the compound enzyme preparation is composed of 20 parts of starch, 15 parts of pectinase, 12 parts of compound cellulase, 6 p...

Embodiment 2

[0043] Turn on the stepping motor, add 100kg of fresh olive fruit into the trough of the olive beater, and turn on the drive motor (fast gear) at the same time, mechanically beat the fresh olive fruit in the trough for 2 minutes, so that the fresh olive fruit can be mechanically whipped and rolled Kneading slightly destroys the olive cuticle and epidermis to prepare for the subsequent osmotic decomposition of the compound enzyme preparation solution;

[0044] When the water temperature of the constant temperature water injection tank reaches the set value of 45°C, turn on the water pump, add 120L of warm water into the material tank, adjust the drive motor to the slow gear, stir the olives at a slow speed, and put the compound enzyme preparation into the compound enzyme feeding port 100mL, continue stirring at a slow speed for 15 minutes for enzymolysis, the compound enzyme preparation is composed of 15 parts of starch, 20 parts of pectinase, 10 parts of compound cellulase, 5 p...

Embodiment 3

[0047] Repeat the operation of Example 1, except that the compound enzyme preparation used in Example 1 does not contain cutinase. It was found that the peeling of olives was seriously incomplete, with a large number of stratum corneum and epidermis remaining. The enzyme smell is obvious and the taste is not good. Detection and analysis showed that it was due to insufficient softening and dissolution of the cuticle, part of the cuticle adhered to the pulp, and a large amount of enzymes remained in the cuticle.

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Abstract

The invention belongs to the technical field of food processing and provides a compound enzyme preparation for deep processing of olive and a preparation method and an application thereof. The compound enzyme preparation can comprise the following mixed components according to parts by weight: 15-25 parts of starch, 15-20 parts of pectinase, 10-15 parts of complex cellulases, 5-8 parts of cutinase and 3-6 parts of pH buffer. The compound biological enzyme preparation provided by the invention can completely peel fresh olive fruits within a shorter period by combining enzymolysis technology with mechanical stirring. The compound enzyme preparation provided by the invention is prepared by a mixing method. The compound enzyme preparation provided by the invention is low in method cost, good in peeling effect, high in efficiency and simple in operation method, and the product is free of enzyme flavor and is good in taste.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a compound enzyme preparation for intensive processing of agricultural by-products, more specifically olive peeling, a preparation method and application thereof. Background technique [0002] Olive (Canarium album L.) is a traditional characteristic fruit in Fujian, and it is also a precious "medicine and food" resource for our country. The olive exocarp is a neatly arranged epidermal cell layer, covered with transparent and smooth cutin, and the outer wall of the epidermal cell is thick (derived from the thickening of the parenchyma cells through the embolization and keratinization of the cell wall). During the processing of olives, the outer skin layer is usually removed to facilitate subsequent processing. [0003] The traditional olive peeling method generally adopts artificial method, mechanical method and hot alkali peeling method. Hot alkali peeling ...

Claims

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Application Information

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IPC IPC(8): C12N9/42C12N9/18C12N9/26C12N9/88A23N7/01
CPCA23N7/01C12N9/18C12N9/2437C12N9/2477C12N9/88C12Y301/01074
Inventor 刘清培陈成郑华淋
Owner FUZHOU DASHIJIE OLIVE
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