Method for removing orange skin by enzyme

A citrus sac coat and removal technology, applied in the direction of biochemical equipment and methods, enzymes, applications, etc., can solve the problems of increased water treatment burden, low food safety, low production efficiency, etc., to promote sustainable, stable and healthy development, Solve the effect of high heavy metal content and improve product quality

Active Publication Date: 2007-04-11
HUNAN AGRI PRODS PROCESSING INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, in the processing of canned citrus, the traditional acid-alkali decapsulation process is basically used, which has low production efficiency, high petal fragmentation rate, large water consumption and high production cost; at the same time, due to the use of alkali, a large number of industrial Alkal

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0008] Example 1:

[0009] 100kg of fresh Wenzhou mandarin oranges, after being thoroughly cleaned, steamed and scalded by hand, peeled by hand while it is hot. After cooling, they are split to remove the veins and set aside; add pectinase (purchased from Hersbit Biotechnology Co., Ltd., in 99.29kg of water) Enzyme activity≥1.20×10 6 u / g) 0.45kg, cellulase (purchased from Hersbit Biotechnology Co., Ltd., enzyme activity 1.1×10 5 u / g) 0.25kg and hemicellulase (purchased from Sinopharm Chemical Reagent Co., Ltd. Beijing Chemical Reagent Company, enzyme activity 5×10 3 u / g) 0.01kg is made into enzymatic hydrolysis solution, then adjust the pH value to 4.5 with 1moL / L hydrochloric acid solution, heat up to 48℃, add the encapsulated orange petals that have cleared the veins into the enzymatic hydrolysis solution, the pH value is 4.5. Keep at a constant temperature at 48°C for 5 hours, carry out enzyme treatment, and stir to remove the encapsulation to obtain a fully shed orange petal. ...

Example Embodiment

[0010] Example 2:

[0011] 100kg of fresh Wenzhou tangerines, after being thoroughly cleaned, steam sprayed, and then hand-peeled while hot. After cooling, they are divided into sections to remove the veins and set aside; add pectinase (purchased from Hersbit Biotechnology Co., Ltd., enzyme Live ≥1.20×10 6 u / g) 1.5kg, cellulase (purchased from Hersbit Biotechnology Co., Ltd., enzyme activity 1.1×10 5 u / g) 1kg and hemicellulase (purchased from Sinopharm Chemical Reagent Co., Ltd. Beijing Chemical Reagent Company, enzyme activity 5×10 3 u / g) 0.5kg was prepared into enzymatic hydrolysate, then adjusted pH to 9 with 1moL / L sodium hydroxide solution, heated to 35℃, added the encapsulated orange petals with cleared veins into enzymatic hydrolysate, The value is 9, maintained at a constant temperature at 35°C for 2 hours, subjected to enzymatic treatment, and stirred to remove the encapsulation to obtain a fully encapsulated orange petal.

Example Embodiment

[0012] Example 3:

[0013] 100kg of fresh ponkans, after being thoroughly cleaned, steamed and scalded by hand, peeled by hand while being hot. After cooling, they are divided into sections to remove the veins and set aside; add pectinase (purchased from Hersbit Biotechnology Co., Ltd., enzyme activity) to 92.6kg of water ≥1.20×10 6 u / g) 4.5kg, cellulase (purchased from Hersbit Biotechnology Co., Ltd., enzyme activity 1.1×10 5 u / g) 1.7kg and hemicellulase (purchased from Sinopharm Chemical Reagent Co., Ltd. Beijing Chemical Reagent Company, enzyme activity 5×10 3 u / g) 1.2kg was prepared into the enzymatic hydrolysate, then adjusted the pH to 7 with 1moL / L sodium hydroxide solution, heated to 60°C, added the encapsulated orange petals with cleared veins to the enzymatic hydrolysate, at pH The value is 7, maintained at a constant temperature of 60°C for 1 hour, and subjected to enzyme treatment, and agitated to remove the encapsulation to obtain a fully unclad orange petal.

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PUM

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Abstract

A process for peeled citrus by means of ferment is presented and characterized by including washing clean citrus peel, identifying and discarding thread and line covered on citrus segment; putting said above segment into enzymolysis liquid, and through zymolysis on condition of pH 3-10 and temp. 35-60deg.C, mixing and discarding said thread and line, said enzymolysis liquid containing quality density is 0.05-5% of pectinase, 0.05-3% of cellulase, and 0.01- 2.5% of semi- cellulase separately , the rest to be water.

Description

technical field [0001] The invention belongs to a method for removing the capsule coat, in particular to a method for removing the capsule coat of citrus. Background technique [0002] China is a big country in the world's citrus industry. In 2005, the planting area was 1.714 million hectares, ranking first in the world, and the output reached 16.0195 million tons, ranking second in the world. Canned citrus is the leading product of citrus processing in China, accounting for 60% of the international market, and is the most competitive product of my country's citrus industry in the international market. At present, in the processing of canned citrus, the traditional acid-alkali decapsulation process is basically used, which has low production efficiency, high petal fragmentation rate, large water consumption and high production cost; at the same time, due to the use of alkali, a large number of industrial Alkali wastewater increases the burden of water treatment and pollutes...

Claims

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Application Information

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IPC IPC(8): A23N7/01
CPCA23L1/0011C12Y302/01015A23N1/003C12Y302/01004C12Y301/01073A23N7/01A23L1/0153A23L5/25A23L5/57
Inventor 单杨李高阳何建新张菊华付复华张群于美娟李志坚潘兆平彭书练肖轲
Owner HUNAN AGRI PRODS PROCESSING INST
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