CN102511750A - Method for preparing citrus fruit cells by biological enzyme technology - Google Patents
Method for preparing citrus fruit cells by biological enzyme technology Download PDFInfo
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- CN102511750A CN102511750A CN2011104453492A CN201110445349A CN102511750A CN 102511750 A CN102511750 A CN 102511750A CN 2011104453492 A CN2011104453492 A CN 2011104453492A CN 201110445349 A CN201110445349 A CN 201110445349A CN 102511750 A CN102511750 A CN 102511750A
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- citrus fruit
- cellulase
- same parents
- fruit grain
- zytase
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Abstract
The invention relates to a method for preparing citrus fruit cells by a biological enzyme technology. The method comprises the following steps of: peeling citrus of a specific variety; dividing citrus segments into blocks; soaking in an aqueous solution with the pH value of 4.5 to 5.0 according to the material-liquid ratio of 1:2; heating to 50 to 55 DEG C; adding composite hydrolase of pectinase, cellulase, xylanase and beta-glucanase; reacting for 60 to 90 minutes; heating to 80 to 90 DEG C and deactivating enzyme; and stirring, crushing and sieving. The citrus fruit cells prepared by the method can maintain color, fragrance, taste and nutrients of fresh citrus and integrity of fruit granules; envelops are tough and difficult to break; grains are full; and the citrus fruit cells have proper sour and sweet flavor, are fragrant and delicious and have high vitamin content. The method for preparing the citrus fruit cells is simple in process and low in equipment requirement and is a preferred method for preparing the citrus fruit cells.
Description
(1) technical field:
The present invention relates to utilize the preparation method of biological enzyme technology, particularly a kind of method of utilizing biological enzyme technology to prepare citrus fruit grain born of the same parents, the citrus fruit grain born of the same parents of preparation can be used as beverage, jelly, the important source material of cold drink food.
(2) background technology:
Oranges and tangerines are rich in vitamin C and citric acid, and the former has beautification function, and the latter then has the tired effect of eliminating.Orange is prevention coronary heart disease and arteriosclerotic food, and research confirms that edible oranges and tangerines can reduce the cholesterol that is deposited in the arteries, help to make atherosclerotic to take a turn for the worse; In bright orange blossom, the very strong material of a kind of active anticancer " Nuo Miling " is arranged, it can make carcinogenic chemical decompose; Suppress and block the growth of cancer cell; The activity of removing toxenzyme in the human body is significantly improved, stop the damage of carcinogenic substance pair cell nuclear, protect the intact of gene.
Citrusfruit is nutritious, and color, smell and taste are held concurrently excellent, both can eat raw, and can be processed into again with fruit juice is main various fabricated products.Orange yield occupies first of all kinds of fruits, and orange blossom accounts for 3/4 of fruit juice, extensively receives consumer's favor.At present, the production method of preparation citrus fruit grain born of the same parents raw material, the overwhelming majority uses mixer to blend the oranges and tangerines of peeling, and the fruit grain amount that makes is few; Integrality is poor, and cyst membrane is prone to break, and loss of nutritional ingredients is big, with the citrus fruit grain born of the same parents of this method preparation; The color and the nutritional labeling that can not only keep fresh oranges and tangerines, and can keep the integrality of fruit grain particle, cyst membrane tough and tensile being difficult for breaks, and the capsule grain is full; Sour-sweet moderate, delicate fragrance is good to eat, and vitamin content is high, simultaneously; Prepare citrus fruit grain born of the same parents with this method, technology is simple, and equipment requirements is low, is preparation citrus fruit grain born of the same parents prefered methods.
Summary of the invention
The object of the present invention is to provide a kind of method of utilizing biological enzyme technology to prepare citrus fruit grain born of the same parents, it can overcome the problem that exists in the prior art, can not only keep the color and the nutritional labeling of fresh oranges and tangerines; And the integrality that can keep fruit grain born of the same parents particle; Cyst membrane tough and tensile being difficult for breaks, and the capsule grain is full, and is sour-sweet moderate; Delicate fragrance is good to eat, and vitamin content is high.
Technical scheme of the present invention: 1, a kind of method of utilizing biological enzyme technology to prepare citrus fruit grain born of the same parents is characterized in that it realizes through following steps:
(1) peeling, piecemeal: oranges and tangerines peeling, orange lobe piecemeal;
(2) soak: with the orange lobe by 1: 2-1: 5 solid-liquid ratios are soaked in the pH value 4.5-5.0 aqueous solution;
(3) enzymolysis: when feed temperature is warmed up to 50-55 ℃, add the complex enzyme reaction, addition is the 0.05%-0.3% of orange lobe weight, and insulation 60-90min;
(4) enzyme that goes out: 80-90 ℃ of enzyme 5-10min that goes out of feed liquid intensification;
(5) stir fragmentation: feed liquid stirs broken 10min;
(6) sieve: the feed liquid after the fragmentation is sieved.
Used pH value 4.5-5.0 soak is regulated with citric acid in the above-mentioned steps (2), and addition is 0.3-0.5g/L.
Adding complex enzyme formulation in the above-mentioned steps (4) is main component with the pectase; Other compositions also wrap in zytase, 1,4 beta-glucanase and the cellulase a kind of, two kinds, three kinds; Addition is counted 0.05%-0.3% with raw material weight, and hydrolysis temperature 50-55 ℃, enzymolysis time 60-90min;
Superiority of the present invention is: it is simple 1, to produce citrus fruit grain born of the same parents technology, and production efficiency is high; 2, produce the product quality height, have no chemical residue, steady quality; 3, obtained citrus fruit grain born of the same parents good in integrity, cyst membrane tough and tensile being difficult for breaks, and the capsule grain is full, can keep the color and the nutritional labeling of fresh oranges and tangerines.
(4) specific embodiment:
Embodiment 1: a kind of method of utilizing biological enzyme technology to prepare citrus fruit grain born of the same parents is characterized in that it realizes through following steps:
(1) peeling, piecemeal: oranges and tangerines peeling, orange lobe piecemeal;
(2) soak: the orange lobe is soaked in the aqueous solution by 1: 2 solid-liquid ratio;
(3) enzymolysis: when feed temperature is warmed up to 50 ℃, add the complex enzyme reaction, addition is 0.05% of an orange lobe weight, and insulation 60min;
(4) enzyme that goes out: the feed liquid 80 ℃ of enzyme 5min that go out that heat up;
(5) stir fragmentation: feed liquid stirs broken 10min;
(6) sieve: the feed liquid after the fragmentation is sieved.
Used pH value 4.5-5.0 soak is regulated with citric acid in the above-mentioned steps (2), and addition is 0.3g/L.
Add complex enzyme formulation in the above-mentioned steps (4) and be made up of pectase, zytase, 1,4 beta-glucanase and cellulase mixing, its weight ratio is a pectase: cellulase: zytase: 1,4 beta-glucanase=4: 2: 1: 3.
Embodiment 2: a kind of method of utilizing biological enzyme technology to prepare citrus fruit grain born of the same parents is characterized in that it realizes through following steps:
(1) peeling, piecemeal: oranges and tangerines peeling, orange lobe piecemeal;
(2) soak: the orange lobe is soaked in the aqueous solution by 1: 5 solid-liquid ratio;
(3) enzymolysis: when feed temperature is warmed up to 55 ℃, add the complex enzyme reaction, addition is 0.3% of an orange lobe weight, and insulation 90min;
(4) enzyme that goes out: the feed liquid 90 ℃ of enzyme 10min that go out that heat up;
(5) stir fragmentation: feed liquid stirs broken 10min;
(6) sieve: the feed liquid after the fragmentation is sieved.
Used pH value 4.5-5.0 soak is regulated with citric acid in the above-mentioned steps (2), and addition is 0.5g/L.
Add complex enzyme formulation in the above-mentioned steps (4) and be made up of pectase, zytase, 1,4 beta-glucanase and cellulase mixing, its weight ratio is a pectase: cellulase: zytase=4: 2: 4.
Claims (5)
1. method of utilizing biological enzyme technology to prepare citrus fruit grain born of the same parents is characterized in that it realizes through following steps:
(1) peeling, piecemeal: oranges and tangerines peeling, orange lobe piecemeal;
(2) soak: with the orange lobe by 1: 2-1: 5 solid-liquid ratios are soaked in the pH value 4.5-5.0 aqueous solution;
(3) enzymolysis: when feed temperature is warmed up to 50-55 ℃, add the complex enzyme reaction, addition is the 0.05%-0.3% of orange lobe weight, and insulation 60-90min;
(4) enzyme that goes out: 80-90 ℃ of enzyme 5-10min that goes out of feed liquid intensification;
(5) stir fragmentation: feed liquid stirs broken 10min;
(6) sieve: the feed liquid after the fragmentation is sieved.
2. a kind of method of utilizing biological enzyme technology to prepare citrus fruit grain born of the same parents according to claim 1 is characterized in that used pH value 4.5-5.0 soak is regulated with citric acid in the step (2), and addition is 0.3-0.5g/L.
3. a kind of method of utilizing biological enzyme technology to prepare citrus fruit grain born of the same parents according to claim 1; It is characterized in that adding complex enzyme formulation in the step (4) is main component with the pectase; Other compositions also wrap in zytase, 1,4 beta-glucanase and the cellulase a kind of, two kinds, three kinds; Addition is counted 0.05%-0.3% with raw material weight, and hydrolysis temperature 50-55 ℃, enzymolysis time 60-90min;
4. a kind of method of utilizing biological enzyme technology to prepare citrus fruit grain born of the same parents according to claim 3; It is characterized in that: complex enzyme formulation is mixed by pectase, zytase, 1,4 beta-glucanase and cellulase and forms, and its weight ratio is a pectase: cellulase: zytase: 1,4 beta-glucanase=4: 2: 1: 3;
5. a kind of method of utilizing biological enzyme technology to prepare citrus fruit grain born of the same parents according to claim 3; It is characterized in that: complex enzyme formulation is mixed by pectase, zytase, 1,4 beta-glucanase and cellulase and forms, and its weight ratio is a pectase: cellulase: zytase=4: 2: 4.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011104453492A CN102511750A (en) | 2011-12-28 | 2011-12-28 | Method for preparing citrus fruit cells by biological enzyme technology |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2011104453492A CN102511750A (en) | 2011-12-28 | 2011-12-28 | Method for preparing citrus fruit cells by biological enzyme technology |
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| CN102511750A true CN102511750A (en) | 2012-06-27 |
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| CN2011104453492A Pending CN102511750A (en) | 2011-12-28 | 2011-12-28 | Method for preparing citrus fruit cells by biological enzyme technology |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106616574A (en) * | 2015-11-02 | 2017-05-10 | 内蒙古蒙牛乳业（集团）股份有限公司 | Fruit product and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102078024A (en) * | 2010-11-25 | 2011-06-01 | 青岛康地恩生物科技有限公司 | Liquid complex enzyme for peeling membranes of orange segments, and compounding process and application thereof |
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2011
- 2011-12-28 CN CN2011104453492A patent/CN102511750A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102078024A (en) * | 2010-11-25 | 2011-06-01 | 青岛康地恩生物科技有限公司 | Liquid complex enzyme for peeling membranes of orange segments, and compounding process and application thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106616574A (en) * | 2015-11-02 | 2017-05-10 | 内蒙古蒙牛乳业（集团）股份有限公司 | Fruit product and preparation method thereof |
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Application publication date: 20120627 |