A kind of persimmon peeling method and application of the peeled persimmon

A persimmon skin and persimmon technology, which is applied to the persimmon peeling method and the application field of persimmon after peeling, can solve the problem that the enzyme liquid cannot directly interact with the persimmon skin, the effect of the pulp flavor and texture, and the failure to solve the persimmon peeling and the like. problems, to achieve the effect of simple processing, less damage to pulp, and prevention of oxidation

Active Publication Date: 2022-04-05
GUANGXI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Mangoes, oranges, etc. have been directly enzymatically peeled at present, and there are also peeling methods that use mechanical treatment before enzymatic hydrolysis. (Chinese Journal of Food Science) "Research on Enzymatic Whole Fruit Peeling Technology of Citrus" (Chinese Journal of Food Science), etc., but these literatures study that the enzyme can directly act on the peel, and there is a gelatinous layer in the persimmon itself, and the enzyme solution cannot directly act on the peel. It interacts with the skin of persimmons, so the existing literature fails to solve the problem of peeling persimmons
However, the existing patent CN 107495077A "Mango peeling method" needs to cut the mango peel before peeling, and the enzyme solution will act again, which will affect the flavor and texture of the pulp, because the waxy layer of persimmon is thicker than that of mango. The method of cutting the peel is not suitable for persimmons, and it is also not good for processing such as drying of persimmons

Method used

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  • A kind of persimmon peeling method and application of the peeled persimmon
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  • A kind of persimmon peeling method and application of the peeled persimmon

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Embodiment 1

[0068] refer to figure 1 Shown in the process flow chart of, a kind of persimmon peeling method is characterized in that, comprises the following steps:

[0069] Selection and cleaning of raw materials: select persimmons with hard texture, no wounds and diseases on the surface, and wash the surface of the persimmons with tap water;

[0070] To remove the waxy layer: use a brush to roll and knead the peeling machine to polish the surface of the persimmon to make the waxy layer fall off;

[0071] Preparation of enzyme solution: Take 285-430g of food-grade pectinase, 570-855g of cellulase, and 85-130g of xylanase from Utell Enzyme Preparation Company for every 100kg of persimmons, mix and dissolve in 150L of 40-50°C tap water middle;

[0072] Preparation of buffer solution: Take 420.28g of food-grade citric acid monohydrate solid, add distilled water to dissolve, use a 1000ml volumetric flask to make up a 2mol / L citric acid monohydrate solution;

[0073] Adjust the pH of the e...

Embodiment 2

[0099] Such as figure 1 Shown in the process flow chart of, a kind of persimmon peeling method is characterized in that, comprises the following steps:

[0100] Selection and cleaning of raw materials: select persimmons with hard texture, no wounds and diseases on the surface, and wash the surface of the persimmons with tap water;

[0101] To remove the waxy layer: use a brush to roll and knead the peeling machine to polish the surface of the persimmon to make the waxy layer fall off;

[0102] Preparation of enzyme solution: Take 285-430g of food-grade pectinase, 570-855g of cellulase, and 85-130g of xylanase from Utell Enzyme Preparation Company for every 100kg of persimmons, mix and dissolve in 150L of 40-50°C tap water middle;

[0103] Preparation of buffer solution: Take 420.28g of food-grade citric acid monohydrate solid, add distilled water to dissolve, use a 1000ml volumetric flask to make up a 2mol / L citric acid monohydrate solution;

[0104] Adjust the pH of the en...

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Abstract

The invention discloses a method for peeling a persimmon and the application of the peeled persimmon. The method for peeling a persimmon comprises the following steps: preparing a buffer solution and an enzyme solution → adjusting the pH of the enzyme solution to 4.0-4.5, selecting and cleaning raw materials for the persimmon →Remove the waxy layer→Immerse the waxy persimmons in the enzyme solution→Soak at a constant temperature of 40‑50°C for 1.5‑2h→Remove the enzymatically hydrolyzed persimmon skin→Wash the persimmons→Peel the skin and make persimmon cakes, dried persimmons, and persimmon wine Product; the step of removing the waxy layer in this method is to use the brush tumbler to remove the outermost gelatinous layer of the persimmon, and then carry out the enzymatic hydrolysis of the persimmon, which is an effective method proposed for the characteristics of the persimmon itself. A breakthrough in peeling. Compared with mechanical peeling and manual peeling, the brush tumbling machine can maintain a uniform force to remove the waxy layer on the outer surface of the persimmon, which can ensure the integrity of the remaining part of the persimmon without damaging the pulp. 2. Prevent the persimmon pulp from being oxidized when exposed to the air, and the nutritional flavor of persimmon can be better preserved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for peeling persimmons and the application of the peeled persimmons. Background technique [0002] At present, the existing fruit peeling methods include direct friction peeling, acid and alkali solution blanching, semi-mechanized peeling, direct enzymatic peeling, etc., because persimmons have a gelatinous layer and thick cortex, they cannot be peeled by direct friction The way. [0003] At present, there is no complete mechanical peeling method for persimmons. The cost of semi-mechanized peeling is high, it requires a lot of human resources, the mobility of operators is large, and the health status of personnel is difficult to control, which may easily cause food safety problems. [0004] The method of acid and alkali blanching will produce a large amount of chemical substances, pollute the environment, and affect product quality; enzymatic peeling is a new pe...

Claims

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Application Information

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Patent Type & AuthorityPatents(China)
IPC IPC(8): A23B7/02A23L5/20A23N7/01A23N7/02
CPCA23B7/02A23L5/27A23N7/01A23N7/02
Inventor滕建文杨晓莹范振梅赵婧邑易坚坚
OwnerGUANGXI UNIV