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Method for improving yield of orange juice through freezing and enzymolysis

A technology of orange juice yield and enzymatic hydrolysis, applied in food freezing, food science, etc., can solve problems such as waste, achieve the effects of easy operation, cost reduction, and improvement of utilization rate

Inactive Publication Date: 2017-06-30
HUAZHONG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In daily production, most of the juice is squeezed out once, but in the process, there will be a lot of juice remaining in the citrus pomace and not being used to cause waste

Method used

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  • Method for improving yield of orange juice through freezing and enzymolysis
  • Method for improving yield of orange juice through freezing and enzymolysis
  • Method for improving yield of orange juice through freezing and enzymolysis

Examples

Experimental program
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Embodiment 1

[0025] A method for improving the juice yield of oranges by using freezing and enzymatic hydrolysis technology, comprising material selection, peeling and flap cutting, freezing, thawing, squeezing juice, enzymatic hydrolysis of orange pomace, secondary juicing, and juice mixing.

[0026] A method for improving orange juice yield by freezing and enzymolysis, the steps are:

[0027] (1) material selection: select no rot, no damage by diseases and insect pests and mechanical damage, hard and fresh oranges as raw materials;

[0028] (2) Peel and cut into petals: peel the fresh oranges selected in step (1) and cut them into 1 / 4-sized orange petals;

[0029] (3) Freezing: place the cut orange petals in a refrigerator at -10 or -16°C for 12 or 18 hours;

[0030] (4) Thawing: the orange petals frozen in step (3) are thawed at room temperature (30° C.) until the fruit crystals are completely melted;

[0031] (5) Juicing: the orange petal jelly fruit obtained in step (4) is placed in...

Embodiment 2

[0037] A method for improving the juice yield of oranges by using freezing and enzymatic hydrolysis technology, comprising material selection, peeling and flap cutting, freezing, thawing, squeezing juice, enzymatic hydrolysis of orange pomace, secondary juicing, and juice mixing.

[0038] A method for improving orange juice yield by freezing and enzymolysis, the steps are:

[0039] (1) material selection: select no rot, no damage by diseases and insect pests and mechanical damage, hard and fresh oranges as raw materials;

[0040] (2) Peel and cut into petals: peel the fresh oranges selected in step (1) and cut them into 1 / 2 orange petals;

[0041] (3) Freezing: the cut orange petals are placed in a refrigerator at -12 or -15°C for 8 or 14 hours;

[0042] (4) Thawing: the orange petals frozen in step (3) are thawed in a water bath at 30°C until the fruit crystals are completely melted;

[0043] (5) Juicing: the orange petal jelly fruit obtained in step (4) is placed in a juic...

Embodiment 3

[0049] A method for improving the juice yield of oranges by using freezing and enzymatic hydrolysis technology, comprising material selection, peeling and flap cutting, freezing, thawing, squeezing juice, enzymatic hydrolysis of orange pomace, secondary juicing, and juice mixing.

[0050] A method for improving orange juice yield by freezing and enzymolysis, specifically as follows:

[0051] (1) material selection: select no rot, no damage by diseases and insect pests and mechanical damage, hard and fresh oranges as raw materials;

[0052] (2) Peel and cut into petals: peel the fresh oranges selected in step (1) and cut them into 1 / 8 orange petals;

[0053] (3) Freezing: the cut orange petals are placed in a refrigerator at -16 or -20°C for 6 or 10 hours;

[0054] (4) Thawing: the orange petals frozen in step (3) are thawed in a constant temperature incubator at 30°C until the fruit crystals are completely melted;

[0055] (5) Juicing: the orange petal jelly fruit obtained i...

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Abstract

The invention discloses a method for improving the yield of orange juice through freezing and enzymolysis. The method comprises the following steps: A, selecting a material: selecting hard and fresh oranges which are not rotten and free of diseases, pests and mechanical damage; B, peeling and cutting into blocks: peeling the selected oranges, and cutting into orange blocks with different sizes; C, freezing: putting the cut orange blocks into a refrigerator, and freezing; D, thawing: thawing the frozen orange blocks under a certain condition till the orange blocks are completely thawed; E, juicing: putting the frozen orange blocks into a juicer, juicing to obtain orange juice and orange residues, and keeping the orange residues for later use; F, enzymolyzing the orange residues: adding pectinase and cellulase, uniformly mixing, and enzymolyzing; G, juicing again: secondarily juicing the enzymolyzed orange residues to obtain an orange residue enzymolysate; H, mixing: uniformly mixing the orange juice with the orange residue enzymolysate to obtain mixed orange juice. The method is easy to implement and easy and convenient to operate; by the method, nutrients of the orange juice are retained and the yield of the orange juice is increased by 10-14%, so that the utilization ratio of the raw material is greatly improved, and the cost is reduced.

Description

technical field [0001] The invention belongs to the technical field of fruit and vegetable food processing, and in particular relates to a method for improving the juice yield of oranges by using freezing wall breaking and enzymatic hydrolysis techniques. Background technique [0002] Sweet orange is a kind of citrus, also known as yellow fruit, orange, golden ball, golden orange, etc. It is a fruit tree and arbor of Citrus subfamily Citrus in Rutaceae. my country is a big citrus planting country, and its output ranks second in the world. Citrus is sweet and sour, nutritious, and has high edible and medicinal value. The juice yield of citrus is an important factor restricting the development of the citrus industry. The domestic juice yield (40%-45%) is generally lower than that of foreign citrus (more than 50%). The possible reasons include variety, processing equipment and technological problems. The juice yield is one of the most important factors investigated by fruit j...

Claims

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Application Information

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IPC IPC(8): A23L2/06A23L2/84
CPCA23L2/06A23L2/84A23V2002/00A23V2300/20
Inventor 范刚章燕任婧楠潘思轶张璐璐李佳佳
Owner HUAZHONG AGRI UNIV