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Method for treating passivated citrus ball surface residual enzyme activity by jointly utilizing ultrasonic-microwaves

A technology of surface residue and joint treatment, which is applied in food ultrasonic treatment, food heat treatment, food mechanical treatment, etc., can solve the problems affecting the quality of fruit balls, and achieve the effect of promoting automatic production, low cost and high efficiency

Inactive Publication Date: 2018-06-19
SOUTHWEST UNIVERSITY
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, after the citrus fruit balls obtained by this method are washed with running water, the enzyme solution remaining on the surface of the fruit balls is still difficult to completely remove, and the enzymatic hydrolysis reaction continues to affect the quality of the fruit balls

Method used

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  • Method for treating passivated citrus ball surface residual enzyme activity by jointly utilizing ultrasonic-microwaves
  • Method for treating passivated citrus ball surface residual enzyme activity by jointly utilizing ultrasonic-microwaves
  • Method for treating passivated citrus ball surface residual enzyme activity by jointly utilizing ultrasonic-microwaves

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Embodiment 1

[0018] 1 method

[0019] 1.1. Enzymatic peeling

[0020] According to the method in the patent ZL2013106669984 (the method of removing the navel orange peel and the capsule coating), the pericarp and the capsule coating of the navel orange fruit are removed: vacuum intermittent treatment, the citric acid-sodium hydrogen phosphate buffer solution of preparation pH3.5, and the enzyme Dilute the solution to 2%, put the smoothed fruit in a vacuum desiccator, fruit weight: enzyme solution weight = 1:2, vacuum degree 9psi treatment 2+2+2+2 for a total of 50min, the enzyme is Viscozyme L. 1.2. Microwave treatment

[0021] Enzyme-treated fruit balls and hand-peeled fruit balls were sterilized by microwave. The microwave power is fixed at 600w, and the microwave treatment time is set at 2, 4, 6, 8, and 10 minutes. The optimal microwave treatment time is 6 minutes with the lowest enzyme activity. Fixed microwave time, select power 300, 400, 500, 600, 700, 800w, and determine the opt...

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Abstract

The invention discloses a method for treating passivated citrus ball surface residual enzyme activity by jointly utilizing ultrasonic-microwaves. An enzymatic method and a gap vacuum method are combined to peel the citrus fruit balls and remove segment membrane of citrus fruit balls, and the enzyme remaining on the surface of the citrus ball is passivated firstly by adopting ultrasonic way and then a microwave treatment way. The specific method is as follows: at the temperature of 20 to 30 DEG C, the ultrasonic frequency is 25kHz, the power is 500 to 750 w, and the ultrasonic time is 25 to 40min; and then the microwave treatment is carried out, the microwave power is 400 to 700 w, and the time is 4 to 8 min. The method provided by the invention is simple in operation, low in cost and highin efficiency, not only can effectively passivate the enzyme remaining on the surface of the passivated citrus ball, but also does not damage the citrus ball and does not influence the quality of thecitrus ball, sets a foundation for the automatic mass production of the enterprises in the industries such as RTU food industry, fruit juice industry, and fruit can, and can promote the automatic production of the industries and can boom the economy.

Description

technical field [0001] The invention belongs to the technical field of enzyme inactivation and enzyme passivation, and in particular relates to a method for passivating residual enzyme activity on the surface of citrus fruit balls by using ultrasonic-microwave combined treatment. Background technique [0002] Citrus is the world's largest traded fruit. my country's citrus production and planting area both rank first in the world. Among them, the output of citrus is the highest. In 2015, the output reached 18.5 million tons, accounting for more than two-thirds of the world's total production of citrus , and the export volume exceeds one-third of the world's export volume. Juice is the main processed product of citrus crops, and it is also an important way to alleviate the pressure of unsalable fresh fruits and increase the added value of agricultural products. The peel of the tight-skinned citrus is closely connected with the sac valve, and it is not easy to peel, which bring...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/00A23L5/30A23L5/20
CPCA23V2002/00A23L5/20A23L5/32A23L5/34A23L5/57A23V2300/24A23V2300/48A23V2300/31
Inventor 马亚琴王珺黄林华黄学根孙志高王华
Owner SOUTHWEST UNIVERSITY
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