CN105495636A - Peach peeling method - Google Patents
Peach peeling method Download PDFInfo
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- CN105495636A CN105495636A CN201511028555.8A CN201511028555A CN105495636A CN 105495636 A CN105495636 A CN 105495636A CN 201511028555 A CN201511028555 A CN 201511028555A CN 105495636 A CN105495636 A CN 105495636A
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- China
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- peach
- peeling
- oscillation
- liquid
- barking method
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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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- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Toxicology (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a peach peeling method. The peach peeling method comprises the following steps: washing peaches to be peeled and then soaking the peaches in a peeling solution for 25-30 minutes at 40-50 DEG C, taking out the soaked peaches out, then washing and peeling the peaches, wherein the peeling solution is prepared by mixing a citric acid-sodium citrate buffer solution till pH is 3.4-3.8, and adding an enzyme solution; the ratio of pectinase to cellulose in the enzyme solution is (2 to 1) to (4 to 1); and the pectinase and the cellulose account for 0.6-1.0% of the volume concentration of the enzyme solution. Compared with the prior art, the peach peeling method has the advantages that the method is simple, feasible, scientific, reasonable, green and safe, and is convenient to popularize.
Description
Technical field
The present invention relates to a kind of barking method of peach.
Background technology
Peach is a kind of important processing raw material in food industry, in the processing of the main tin product be employed.Before being processed into can, need removing peach epidermis, at present, the method for the peach peeling that tradition adopts is: spray with the alkali lye of high concentration and high-temperature the peach lobe cutting half, make its epidermis be corroded and degrade, namely reach the object of peeling in a few minutes.Its technical process is: raw material, through pretreatment, is cut half, alkali lye spray, once flushing, acid neutralization, rinsed and obtain peeling peach again.Traditional lye dipping method power consumption, pollution and security problems, cause the production requirement that cannot meet nowadays green, sustainable development.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of barking method of peach.
The present invention is achieved through the following technical solutions.
A barking method for peach, comprises step:
The peeling liquid 25 ~ 30min of 40 ~ 50 DEG C will be immersed in after the peach removed the peel is cleaned, and take out completing the peach of invading stain and rinsed decortication; Above-mentioned enzyme liquid be by citric acid-sodium citrate buffer to pH 3.4 ~ 3.8, it is formulated to add enzyme liquid, and in above-mentioned enzyme liquid, pectase and cellulase are than accounting for 0.6 ~ 1.0% of above-mentioned enzyme liquid volume concentrations at 2:1 ~ 4:1.
The working environment of enzyme need have specific pH value scope, and buffer solution has the effect regulating PH, so when preparing decorticating agent, meeting is main is solvent with buffer solution.
Owing to being applied in food service industry, so through experiment, have selected citric acid-sodium citrate buffer solution.It is except can providing the PH ambient stable needed for enzyme, can also have better decortication effect than all the other conventional buffer solutions.In addition citric acid is also flavouring agent conventional in a kind of food processing, has frank and soft tart flavour, and can improve the local flavor of the rear peach of peeling, whet the appetite, citric acid also has many physiological actions simultaneously, is also of value to health care.
Further, above-mentioned peach is cooked oscillation treatment when removing the peel immersion stain to the instrument holding peach.
Traditional reinforcement peach is stir or use the aids such as pressing plate to make yellow peach thorough impregnation enter to remove the peel liquid in the way of peeling liquid dipping effect, wherein, stir the peach skin always having a fritter area cannot remove completely, and the speed stirred is too fast also can cause that peeling is uneven (is namely partly corrupted to pulp, and separately have part also could not remove epidermis), if the speed stirred is slow, substantially prolongs the peeling time especially.If or used pressing plate all to be submerged by force in water by peach, then still due to the effect of buoyancy, a fritter is often contacted on pressing plate, and make it contact less with peeling liquid, decortication effect would be also undesirable.
But vibration can cover peach completely uniformly, and (peeling liquid can touch with peach surface on wave ground, covers any surface of peach completely; Peach also ceaselessly can roll due to vibration simultaneously, so the peeling of peeling liquid can be very even); The peeling of peeling liquid can to regard from surface bit by bit that corrosion inward decomposes substantially as, frequency of oscillation speed is faster, also can cause mutual slight impact between yellow peach, thus accelerate coming off of surperficial outer skin, make peeling liquid can infiltrate more deep layer faster, thus also accelerate effect and the time of peeling.
Further, the mode of oscillation of above-mentioned oscillation treatment is reciprocating vibration.
Usual mode of oscillation selects reciprocating vibration or cyclotron oscillation, because consider that cyclotron oscillation easily forms certain eddy current in centre of gyration position, simultaneously in container, the flow rate of peeling liquid is outwards speeded gradually by center, therefore nearer more insufficient with the contact of peeling liquid in yellow peach decentre position.Therefore Comparatively speaking, the effect of reciprocating vibration is better than cyclotron oscillation.
Further, the oscillation amplitude of above-mentioned oscillation treatment is at 15 ~ 20MM, and frequency of oscillation is at 3 ~ 5HZ.
When the oscillation treatment of flooding peach, keep oscillation amplitude and frequency of oscillation within the scope of this, peach can be guaranteed and remove the peel fully contacting of liquid, namely ensureing decortication effect, also not easily damage being produced to peach simultaneously.
Further, above-mentioned peach is immersed in minimum immersion when removing the peel liquid and accounts for 4/5 of cumulative volume.
Further, the above-mentioned peeling liquid carrying out a peach dipping can continue to use after the former peeling liquid of interpolation 0.01 ~ 0.02 times of volume.
Beneficial effect of the present invention:
Compared with prior art, the method for the invention is simple, scientific and reasonable, green safety, is convenient to promote.
Detailed description of the invention
According to embodiment, the present invention is described in further detail below.
Embodiment 1:
Select about 8 ripe peaches, preparation pH is the buffer solution of the citric acid-sodium citrate of 3.4, in pectase and cellulase than in the buffer solution added with the ratio of total enzyme liquid volume concentrations 0.6% of 2:1.Then the peach selected is joined in peeling liquid, and under the constant temperature of 50 DEG C, do concussion process, mode of oscillation selects reciprocating vibration, and the oscillation amplitude of oscillation treatment is at 15MM, and frequency of oscillation is at 5HZ.Can peach be taken out after 30 minutes, after rinsing outer skin, can following process be done.And reacted peeling liquid, then can continue after the former peeling liquid adding 0.01 times of volume to use, namely repetitive cycling uses.
Embodiment 2:
Select about 9 ripe peaches, preparation pH is the buffer solution of the citric acid-sodium citrate of 3.8, in pectase and cellulase than in the buffer solution added with the ratio of total enzyme liquid volume concentrations 1.0% of 4:1.Then the peach selected is joined in peeling liquid, and under the constant temperature of 40 DEG C, do concussion process, mode of oscillation selects reciprocating vibration, and the oscillation amplitude of oscillation treatment is at 20MM, and frequency of oscillation is at 3HZ.Can peach be taken out after 25 minutes, after rinsing outer skin, can following process be done.And reacted peeling liquid, then can continue after the former peeling liquid adding 0.02 times of volume to use, namely repetitive cycling uses.
Above-described embodiment, only for technical conceive of the present invention and feature are described, its object is to allow the personage being familiar with this art can understand content of the present invention and be implemented, can not limit the scope of the invention with this.All equivalences done according to Spirit Essence of the present invention change or modify, and all should be encompassed in protection scope of the present invention.
Claims (6)
1. a barking method for peach, is characterized in that, comprises step:
The peeling liquid 25 ~ 30min of 40 ~ 50 DEG C will be immersed in after the peach removed the peel is cleaned, and take out completing the peach of invading stain and rinsed decortication; Described enzyme liquid be by citric acid-sodium citrate buffer to pH 3.4 ~ 3.8, it is formulated to add enzyme liquid, and in described enzyme liquid, pectase and cellulase are than accounting for 0.6 ~ 1.0% of described enzyme liquid volume concentrations at 2:1 ~ 4:1.
2. according to claim 1, the barking method of peach, is characterized in that, described peach is cooked oscillation treatment when removing the peel immersion stain to the instrument holding peach.
3. according to claim 2, the barking method of peach, is characterized in that, the mode of oscillation of described oscillation treatment is reciprocating vibration.
4. according to claim 2, the barking method of peach, is characterized in that, the oscillation amplitude of described oscillation treatment is at 15 ~ 20MM, and frequency of oscillation is at 3 ~ 5HZ.
5. according to claim 1 and 2, the barking method of peach, is characterized in that, described peach is immersed in minimum immersion when removing the peel liquid and accounts for 4/5 of cumulative volume.
6. according to claim 1 and 2, the barking method of peach, is characterized in that, described in carried out peach dipping peeling liquid can continue to use after the former peeling liquid of interpolation 0.01 ~ 0.02 times of volume.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201511028555.8A CN105495636A (en) | 2015-12-30 | 2015-12-30 | Peach peeling method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201511028555.8A CN105495636A (en) | 2015-12-30 | 2015-12-30 | Peach peeling method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105495636A true CN105495636A (en) | 2016-04-20 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201511028555.8A Pending CN105495636A (en) | 2015-12-30 | 2015-12-30 | Peach peeling method |
Country Status (1)
| Country | Link |
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| CN (1) | CN105495636A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106617162A (en) * | 2016-11-30 | 2017-05-10 | 蚌埠市众星蔬果科技专业合作社联合社 | Potato peeling method |
| CN106820183A (en) * | 2016-12-29 | 2017-06-13 | 湛江市欢乐家食品有限公司 | Canned grape and preparation method thereof |
| CN106820182A (en) * | 2016-12-29 | 2017-06-13 | 湛江市欢乐家食品有限公司 | Peeling and corning of fruits method including alcohol pre-treatment step |
| CN107048966A (en) * | 2017-06-23 | 2017-08-18 | 钦州学院 | The unhairing peeling device of peach |
-
2015
- 2015-12-30 CN CN201511028555.8A patent/CN105495636A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106617162A (en) * | 2016-11-30 | 2017-05-10 | 蚌埠市众星蔬果科技专业合作社联合社 | Potato peeling method |
| CN106820183A (en) * | 2016-12-29 | 2017-06-13 | 湛江市欢乐家食品有限公司 | Canned grape and preparation method thereof |
| CN106820182A (en) * | 2016-12-29 | 2017-06-13 | 湛江市欢乐家食品有限公司 | Peeling and corning of fruits method including alcohol pre-treatment step |
| CN107048966A (en) * | 2017-06-23 | 2017-08-18 | 钦州学院 | The unhairing peeling device of peach |
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Application publication date: 20160420 |
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| WD01 | Invention patent application deemed withdrawn after publication |