CN1943453A - Method for removing orange skin by enzyme - Google Patents
Method for removing orange skin by enzyme Download PDFInfo
- Publication number
- CN1943453A CN1943453A CNA200610032499XA CN200610032499A CN1943453A CN 1943453 A CN1943453 A CN 1943453A CN A200610032499X A CNA200610032499X A CN A200610032499XA CN 200610032499 A CN200610032499 A CN 200610032499A CN 1943453 A CN1943453 A CN 1943453A
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- CN
- China
- Prior art keywords
- enzymolysis
- thought
- orange skin
- enzyme
- enzymolysis liquid
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23N—MACHINES OR APPARATUS FOR TREATING HARVESTED FRUIT, VEGETABLES OR FLOWER BULBS IN BULK, NOT OTHERWISE PROVIDED FOR; PEELING VEGETABLES OR FRUIT IN BULK; APPARATUS FOR PREPARING ANIMAL FEEDING- STUFFS
- A23N1/00—Machines or apparatus for extracting juice
- A23N1/003—Machines or apparatus for extracting juice especially for citrus fruits
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/25—Removal of unwanted matter, e.g. deodorisation or detoxification using enzymes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/57—Chemical peeling or cleaning of harvested fruits, vegetables or other foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23N—MACHINES OR APPARATUS FOR TREATING HARVESTED FRUIT, VEGETABLES OR FLOWER BULBS IN BULK, NOT OTHERWISE PROVIDED FOR; PEELING VEGETABLES OR FRUIT IN BULK; APPARATUS FOR PREPARING ANIMAL FEEDING- STUFFS
- A23N7/00—Peeling vegetables or fruit
- A23N7/01—Peeling vegetables or fruit using chemical substances, e.g. lye
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y301/00—Hydrolases acting on ester bonds (3.1)
- C12Y301/01—Carboxylic ester hydrolases (3.1.1)
- C12Y301/01073—Feruloyl esterase (3.1.1.73)
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
- C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
- C12Y302/01004—Cellulase (3.2.1.4), i.e. endo-1,4-beta-glucanase
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
- C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
- C12Y302/01015—Polygalacturonase (3.2.1.15)
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Organic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Wood Science & Technology (AREA)
- Biochemistry (AREA)
- Zoology (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Nutrition Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Toxicology (AREA)
- Microbiology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Enzymes And Modification Thereof (AREA)
- General Preparation And Processing Of Foods (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
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
The invention belongs to a kind of method that removes the capsule clothing, be specifically related to a kind of method that removes orange skin.
Background technology
China is world oranges and tangerines industry big country, and cultivated area was 171.4 ten thousand hectares in 2005, occupied first place in the world, and output reaches 1601.95 ten thousand tons, occupies the second place of the world.The oranges and tangerines can is the leading products of mandarine processing, accounts for 60% of international market, is China's oranges and tangerines industry the most competitive product in the international market.At present, in the processing of oranges and tangerines can, continue to use traditional acid-base method excystation clothing technology substantially, production efficiency is low, and petal-breaking rate is higher, and water consumption is big, the production cost height; Simultaneously, because of the use of alkali, produced a large amount of industrial soda waste water, increased the water treatment burden, also contaminated environment causes meeting with easily green barrier; In addition, the oranges and tangerines canned pack of production also makes the content of beary metal height because of the use of industrial soda, and foodsafety is low, meets with technology barriers easily.These will influence domestic oranges and tangerines can processing enterprise and continue the competitiveness of keeping on top in the international market.
Summary of the invention
The inventive method technical problem to be solved is the defective that overcomes above-mentioned prior art, provide a kind of production efficiency height, constant product quality, production cost low, safe, free from environmental pollution, adopt modern enzyme engineering technology to remove the method for orange skin.
For solving the problems of the technologies described above, the inventive method adopts following technical proposals:
With the oranges and tangerines peeling, the distinguish that clean up and remove train of thought on the tangerine lobe; The band capsule clothing tangerine lobe of above-mentioned removing train of thought is added in the enzymolysis liquid, in pH value 3~10, enzymolysis under 35~60 ℃ of conditions of temperature, agitation as appropriate removes the capsule clothing, contain mass concentration in the described enzymolysis liquid and be respectively 0.05~5% pectase, 0.05~3% cellulase and 0.01~2.5% hemicellulase, all the other are water.
The band capsule clothing tangerine lobe of described removing train of thought adds in the enzymolysis liquid that is preheated to 35~60 ℃ and carries out enzymolysis; Described enzymolysis time is 0.5~5 hour; Described oranges and tangerines spray blanch through steam.
The advantage of the inventive method is: 1. the inventive method adopt that modern enzyme engineering technology has solved that the Product Safety that traditional soda acid excystation clothing method caused is low, production efficiency is low, key technical problem such as unstable product quality and contaminated environment, improve oranges and tangerines canned pack quality, further strengthen the competitiveness of China's oranges and tangerines can, promote the continual and steady sound development of oranges and tangerines industry in the international market; 2. petal-breaking rate is low in the inventive method production process, and water consumption is little, has reduced production cost, has solved the use because of industrial soda that traditional soda acid excystation clothing method is directed at simultaneously and has made the high problem of oranges and tangerines canned pack content of beary metal.
The specific embodiment
Embodiment 1:
Fresh citrus reticulata 100kg, after fully cleaning, manual while hot peeling after the steam spray is scalded, cooling back distinguish Ex-all train of thought, stand-by; (buy in jade of the He family Bioisystech Co., Ltd, enzyme lives 〉=1.20 * 10 to add pectase in 99.29kg water
6U/g) (buy in jade of the He family Bioisystech Co., Ltd, enzyme lives 1.1 * 10 for 0.45kg, cellulase
5U/g) (buy Beijing chemical reagents corporation in Chemical Reagent Co., Ltd., Sinopharm Group, enzyme lives 5 * 10 for 0.25kg and hemicellulase
3U/g) 0.01kg is mixed with enzymolysis liquid, use the hydrochloric acid solution adjust pH to 4.5 of 1moL/L then, be warmed up to 48 ℃, the band capsule clothing tangerine lobe of removing train of thought is added in the enzymolysis liquid, in the pH value is that constant temperature kept 5 hours under 4.5,48 ℃ of conditions, carry out enzyme and handle, stir and remove the capsule clothing, get full excystation clothing tangerine lobe.
Embodiment 2:
Fresh citrus reticulata 100kg, after fully cleaning, manual while hot peeling after the steam spray is scalded, cooling back distinguish Ex-all train of thought, stand-by; (buy in jade of the He family Bioisystech Co., Ltd, enzyme lives 〉=1.20 * 10 to add pectase in 92kg water
6U/g) (buy in jade of the He family Bioisystech Co., Ltd, enzyme lives 1.1 * 10 for 1.5kg, cellulase
5U/g) (buy Beijing chemical reagents corporation in Chemical Reagent Co., Ltd., Sinopharm Group, enzyme lives 5 * 10 for 1kg and hemicellulase
3U/g) 0.5kg is mixed with enzymolysis liquid, uses the sodium hydroxide solution adjust pH to 9 of 1moL/L then, is warmed up to 35 ℃, the band capsule clothing tangerine lobe of removing train of thought is added in the enzymolysis liquid, is that constant temperature kept 2 hours under 9,35 ℃ of conditions in the pH value, carry out enzyme and handle, stir and remove the capsule clothing, get full excystation clothing tangerine lobe.
Embodiment 3:
Fresh Pon mandarin orange 100kg, after fully cleaning, manual while hot peeling after the steam spray is scalded, cooling back distinguish Ex-all train of thought, stand-by; (buy in jade of the He family Bioisystech Co., Ltd, enzyme lives 〉=1.20 * 10 to add pectase in 92.6kg water
6U/g) (buy in jade of the He family Bioisystech Co., Ltd, enzyme lives 1.1 * 10 for 4.5kg, cellulase
5U/g) (buy Beijing chemical reagents corporation in Chemical Reagent Co., Ltd., Sinopharm Group, enzyme lives 5 * 10 for 1.7kg and hemicellulase
3U/g) 1.2kg is mixed with enzymolysis liquid, uses the sodium hydroxide solution adjust pH to 7 of 1moL/L then, is warmed up to 60 ℃, the band capsule clothing tangerine lobe of removing train of thought is added in the enzymolysis liquid, is that constant temperature kept 1 hour under 7,60 ℃ of conditions in the pH value, carry out enzyme and handle, stir and remove the capsule clothing, get full excystation clothing tangerine lobe.
Claims (4)
1. method of utilizing enzyme to remove orange skin is characterized in that comprising oranges and tangerines peeling, the distinguish that will clean up and removes train of thought on the tangerine lobe; The band capsule clothing tangerine lobe of above-mentioned removing train of thought is added in the enzymolysis liquid, in pH value 3~10, enzymolysis under 35~60 ℃ of conditions of temperature, agitation as appropriate removes the capsule clothing, contain mass concentration in the described enzymolysis liquid and be respectively 0.05~5% pectase, 0.05~3% cellulase and 0.01~2.5% hemicellulase, all the other are water.
2. according to the described method of utilizing enzyme to remove orange skin of claim 1, it is characterized in that band capsule clothing tangerine lobe with described removing train of thought adds in the enzymolysis liquid that is preheated to 35~60 ℃ carries out enzymolysis.
3. according to claim 1 or the 2 described methods of utilizing enzyme to remove orange skin, it is characterized in that described enzymolysis time is 0.5~5 hour.
4. according to the described method of utilizing enzyme to remove orange skin of claim 3, it is characterized in that described oranges and tangerines spray blanch through steam.
Priority Applications (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN200610032499XA CN1943453B (en) | 2006-11-01 | 2006-11-01 | Method for removing orange skin by enzyme |
PCT/CN2007/000325 WO2008052399A1 (en) | 2006-11-01 | 2007-01-29 | Method of taking off citrus fruit mesocarp using enzyme |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN200610032499XA CN1943453B (en) | 2006-11-01 | 2006-11-01 | Method for removing orange skin by enzyme |
Publications (2)
Publication Number | Publication Date |
---|---|
CN1943453A true CN1943453A (en) | 2007-04-11 |
CN1943453B CN1943453B (en) | 2010-04-21 |
Family
ID=38043265
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN200610032499XA Active CN1943453B (en) | 2006-11-01 | 2006-11-01 | Method for removing orange skin by enzyme |
Country Status (2)
Country | Link |
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CN (1) | CN1943453B (en) |
WO (1) | WO2008052399A1 (en) |
Cited By (12)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101803791A (en) * | 2010-03-30 | 2010-08-18 | 浙江省柑桔研究所 | Method for removing segment membranes from citrus |
CN101596013B (en) * | 2009-06-18 | 2010-08-25 | 浙江省农业科学院 | Method for removing orange slice capsule dressing by means of fermentation-enzymolysis coupling |
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 |
CN101390596B (en) * | 2008-10-15 | 2011-07-06 | 福建南海食品有限公司 | Production method of debitterized honey pomelo meal fiber |
CN102342569A (en) * | 2010-07-30 | 2012-02-08 | 株式会社玛鲁哈日鲁食品 | Method for facilitating peeling of outer and inner skin of oranges and tangerines |
CN103584261A (en) * | 2012-08-17 | 2014-02-19 | 株式会社玛鲁哈日鲁食品 | Method of removing inner peel of citrus fruit |
CN103932085A (en) * | 2014-04-14 | 2014-07-23 | 马建华 | Method for extracting grapefruit fibers |
CN103989241A (en) * | 2014-06-06 | 2014-08-20 | 上海绿晟实业有限公司 | Vacuum freeze drying orange membrane peeling technology |
CN106262964A (en) * | 2016-08-05 | 2017-01-04 | 安陆市元畈辣业有限公司 | A kind of method removing ginkgo nut episperm |
CN106615056A (en) * | 2017-01-11 | 2017-05-10 | 湖南双晟科技信息咨询有限公司 | Preparation method of orange cans |
CN106723207A (en) * | 2016-12-29 | 2017-05-31 | 邵阳学院 | Dividing valve, removing peel device based on enzyme reaction |
CN104397855B (en) * | 2014-12-12 | 2017-09-15 | 仲恺农业工程学院 | Method for removing navel orange white capsule coat at normal temperature by using mechanical auxiliary enzyme preparation |
Family Cites Families (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US5000967A (en) * | 1989-04-19 | 1991-03-19 | Sunkist Growers, Inc. | Process for enzyme peeling of fresh citrus fruit |
US5200217A (en) * | 1991-10-25 | 1993-04-06 | Sunkist Growers, Inc. | Enzyme infusion process for preparing whole peeled citrus fruit |
-
2006
- 2006-11-01 CN CN200610032499XA patent/CN1943453B/en active Active
-
2007
- 2007-01-29 WO PCT/CN2007/000325 patent/WO2008052399A1/en active Application Filing
Cited By (15)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101390596B (en) * | 2008-10-15 | 2011-07-06 | 福建南海食品有限公司 | Production method of debitterized honey pomelo meal fiber |
CN101596013B (en) * | 2009-06-18 | 2010-08-25 | 浙江省农业科学院 | Method for removing orange slice capsule dressing by means of fermentation-enzymolysis coupling |
CN101803791A (en) * | 2010-03-30 | 2010-08-18 | 浙江省柑桔研究所 | Method for removing segment membranes from citrus |
CN102342569B (en) * | 2010-07-30 | 2014-09-10 | 株式会社玛鲁哈日鲁 | Method for facilitating peeling of outer and inner skin of oranges and tangerines |
CN102342569A (en) * | 2010-07-30 | 2012-02-08 | 株式会社玛鲁哈日鲁食品 | Method for facilitating peeling of outer and inner skin of oranges and tangerines |
CN102078024B (en) * | 2010-11-25 | 2013-04-17 | 青岛蔚蓝生物集团有限公司 | Liquid complex enzyme for peeling membranes of orange segments, and compounding process and application thereof |
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 |
CN103584261A (en) * | 2012-08-17 | 2014-02-19 | 株式会社玛鲁哈日鲁食品 | Method of removing inner peel of citrus fruit |
CN103932085A (en) * | 2014-04-14 | 2014-07-23 | 马建华 | Method for extracting grapefruit fibers |
CN103989241A (en) * | 2014-06-06 | 2014-08-20 | 上海绿晟实业有限公司 | Vacuum freeze drying orange membrane peeling technology |
CN103989241B (en) * | 2014-06-06 | 2016-03-16 | 上海绿晟实业有限公司 | Vacuum freeze drying excystation clothing citrus technique |
CN104397855B (en) * | 2014-12-12 | 2017-09-15 | 仲恺农业工程学院 | Method for removing navel orange white capsule coat at normal temperature by using mechanical auxiliary enzyme preparation |
CN106262964A (en) * | 2016-08-05 | 2017-01-04 | 安陆市元畈辣业有限公司 | A kind of method removing ginkgo nut episperm |
CN106723207A (en) * | 2016-12-29 | 2017-05-31 | 邵阳学院 | Dividing valve, removing peel device based on enzyme reaction |
CN106615056A (en) * | 2017-01-11 | 2017-05-10 | 湖南双晟科技信息咨询有限公司 | Preparation method of orange cans |
Also Published As
Publication number | Publication date |
---|---|
WO2008052399A1 (en) | 2008-05-08 |
CN1943453B (en) | 2010-04-21 |
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EE01 | Entry into force of recordation of patent licensing contract |
Assignee: HUNAN CHIC FOODS CO., LTD. Assignor: Hunan Prov. Agricultural Product Processing Inst. Contract record no.: 2011430000210 Denomination of invention: Method for removing orange skin by enzyme Granted publication date: 20100421 License type: Exclusive License Open date: 20070411 Record date: 20111008 |