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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 Alkali wastewater increases the burden of water treatment and pollutes the environment, making it easy to encounter green barriers; in addition, the use of industrial alkali in the production of canned citrus products also results in high heavy metal content, low food safety, and easy encounters with technical barriers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0009] 100kg of fresh Wenzhou tangerines, fully cleaned, steam sprayed and scalded, manually peeled while hot, separated into petals after cooling to remove the veins, and set aside; add pectinase to 99.29kg of water (purchased from Heshibi Biotechnology Co., Ltd., 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 to prepare enzymolysis solution, then adjust the pH value to 4.5 with 1moL / L hydrochloric acid solution, raise the temperature to 48°C, add the encapsulated mandarin orange segment with cleared veins into the enzymolysis solution, and when the pH value is 4.5 Keep the constant temperature at 48°C for 5 hours, perform enzyme treatment, stir to remove the capsule coat, and obtain the fully decapsulated orange petals.

Embodiment 2

[0011] 100kg of fresh Wenzhou tangerines, after being fully cleaned, steamed and scalded, manually peeled while hot, separated into petals after cooling to remove the veins, and set aside; add pectinase (purchased from Heshibi 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 to make enzymolysis solution, then adjust the pH value to 9 with 1moL / L sodium hydroxide solution, raise the temperature to 35°C, add the encapsulated mandarin orange segment with cleared veins into the enzymolysis solution, at pH The value is 9, kept at a constant temperature for 2 hours under the condition of 35°C, carried out enzyme treatment, stirred to remove the capsule coat, and obtained the fully decapsulated orange petals.

Embodiment 3

[0013] 100kg of fresh ponkans, after being fully cleaned, steamed and scalded, manually peeled while hot, separated into petals after cooling to remove the veins, and set aside; add pectinase (purchased from Heshibi 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 formulated into an enzymolysis solution, then the pH value was adjusted to 7 with 1moL / L sodium hydroxide solution, the temperature was raised to 60°C, and the encapsulated tangerine segments with veins removed were added to the enzymolysis solution, and the pH The value is 7, kept at a constant temperature at 60°C for 1 hour, treated with enzymes, stirred to remove the capsule coat, and obtained the fully decapsulated orange segment.

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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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