CN105876823A - Method for peeling citruses by using biological enzyme method - Google Patents
Method for peeling citruses by using biological enzyme method Download PDFInfo
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- CN105876823A CN105876823A CN201410668154.8A CN201410668154A CN105876823A CN 105876823 A CN105876823 A CN 105876823A CN 201410668154 A CN201410668154 A CN 201410668154A CN 105876823 A CN105876823 A CN 105876823A
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- citrus
- citruses
- enzymolysis solution
- peeling
- biological enzyme
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Abstract
The invention discloses a method for peeling citruses by using biological enzyme method. The method for peeling the citruses by using the biological enzyme method comprises the following steps: (1), sorting the citruses, washing the sorted citruses until the citruses are clean, and pricking the sorted and washed citruses by a needle bar; (2), according to mass concentrations, adding 1.5-5% of pectase and 1-5% of cellulase into water, and uniformly stirring the mixture; (3), soaking the pricked citruses in the prepared enzymatic hydrolysate, wherein the citruses are covered by the liquid level of the enzymatic hydrolysate, carrying out vacuum pumping, and restoring to normal pressure when the inner surfaces of the peels of the citruses are thoroughly infiltrated by the enzymatic hydrolysate; (4), heating the enzymatic hydrolysate in which the citruses are being soaked to 30-60 DEG C, and maintaining the temperature for 0.25-2.5 hours so as to carry out enzyme treatment; and (5), performing peeling and pith-removing on the citruses after the enzyme treatment, so that the peeled citruses are prepared. Compared with traditional artificial peeling methods, the method for peeling the citruses by using the biological enzyme method has the following advantages: the method is convenient, highly effective, small in wastage, free of pollution, good in quality safety and so on. The method is suitable for peeling of citruses, including citrus reticulate, oranges, pomelo and the like.
Description
Technical field
The present invention relates to the process of a kind of Citrus decortication, be specifically related to one and utilize biological enzyme formulation to Citrus
The method that class fruit carries out peeling.
Background technology
China is Orange Producing big country of the world, 2005 Annual planting areas 171.4 ten thousand hectares, occupies first place in the world,
Yield reaches 1601.95 ten thousand tons, occupies second place of the world.Citrus Industry has become propping up of south China Citrus main producing region
One of post industry.Peel of Citrus reticulata Blanco is made up of exocuticle and endepidermis.Exocuticle (nonferrous layer) keratin, containing abundant oil
Capsule；Endepidermis, i.e. Rhizoma Euonymus layer (containing Vascular aurantii), quality is softer, tightly invests outside capsule lobe.Except wide skin Fructus Citri tangerinae class in Citrus
Exocuticle be easily peeled outside, orange class (including Citrus aurantium Linn.), Fructus Citri grandis class, Fructus Citri Limoniae class, grapefruit class, the Citrus such as Lay lemon class
Exocuticle be all difficult to peel off.At present, wide skin Fructus Citri tangerinae class is mainly used in eating or make Fructus Citri tangerinae lobe canned food, other kinds raw
Citrus be mainly used in eating raw and juice processed.Citrus eat raw, process and be required for peeling, and it is eaten raw or tank processed is typically adopted
By traditional hand peeling (or cutting half) method, the instrument such as cutter or bamboo chip is i.e. utilized to puncture Citrus exocuticle, then
Manual stripping exocuticle, the most manually removes endepidermis and the Vascular aurantii tightly investing capsule lobe, wastes time and energy, and
It is easily destroyed capsule lobe, and causes orange blossom and flow out.For non-wide skin Fructus Citri tangerinae class (orange and Fructus Citri grandis etc.), owing to endepidermis is thick
And tight, peel off more difficulty.Fructus Citri tangerinae lobe canned food is the leading products of mandarine processing, accounts for international market
More than 60%, it is the most competitive product of China's Citrus Industry, but at current Citrus canned food
Processing in, basic use traditional hand peeling method, labour intensive, production efficiency is low, and loss is big, pipe
Reason difficulty, the continuation that have impact on domestic Citrus canned food enterprise advantage competition power in the international market keeps.
Summary of the invention
The technical problem to be solved in the present invention is to overcome the deficiencies in the prior art, it is provided that a kind of convenient, efficient, damage
Consume method little, that be applicable to the Citrus biological enzyme decortication of the full fruit of various citrus.
For solving above-mentioned technical problem, the technical scheme that the present invention proposes comprises the following steps:
(1) raw material prepares: hole pricked by the Citrus needle-bar after sorting being cleaned, and the pricker of described needle-bar can pass Citrus chachiensis Hort.
Fructus Citri tangerinae exocuticle and endepidermis and do not injure capsule lobe；
(2) preparation of enzymolysis solution: add pectase and cellulase in water, join to obtain enzymolysis solution, described enzymolysis
Containing pectase and the cellulase of 1%～5% that mass concentration is 1.5%～5% in liquid, surplus is water,
Save backup after stirring；
(3) vacuum is soaked: the Citrus after pricking hole are soaked in below the above-mentioned enzymolysis solution liquid level joined, and then take out
Vacuum, makes vacuum reach 5mmHg～200mmHg, recovers to often after the endepidermis that enzymolysis solution is impregnated with Citrus
Pressure；
(4) ferment treatment: the above-mentioned enzymolysis solution immersed with Citrus is warming up to 30 DEG C～60 DEG C, and keep 0.25h～
2.5h carries out ferment treatment；
(5) network is removed: the Citrus after enzyme treated are removed the peel through external force, removed network again, obtain decortication Citrus.
A length of 2mm～25mm of pricker of above-mentioned needle-bar, the cloth pin density of needle-bar is 2～6 lancets/cm2。
When above-mentioned selected raw material is wide skin class Citrus, the pricker length of described needle-bar can be 2mm～5mm；Institute
Select raw material be orange class Citrus time, the pricker length of described needle-bar can be 3mm～8mm；Selected raw material is Fructus Citri grandis class Citrus chachiensis Hort.
During Fructus Citri tangerinae, the pricker length of described needle-bar can be 10mm～25mm.
The above-mentioned enzymolysis solution joined agitated uniformly after be cooled to 3 DEG C～10 DEG C preservations..
Citrus in above-mentioned vacuum soaking step control the scope in 0.5: 1～5: 1 with the mass ratio of enzymolysis solution
In.
The time that above-mentioned vacuum is soaked is 10min～120min.
The decortication Citrus that the present invention obtains can be directly as final products, it is possible to again through works such as a point lobe, removal capsule clothing
Sequence prepares skin lesion of the scrotum clothing Citrus lobe.
Compared with prior art, it is an advantage of the current invention that: before craft or external force peeling, Citrus endepidermis
Being dissolved by enzymolysis solution, peeling is easy to, and decreases labor intensity and workload, improves labor efficiency,
Avoid the labour-intensive shortcoming of artificial peeling in traditional method, it also avoid the capsule lobe caused because of manual peeling and break
Bad, orange blossom flows out and the generation of the phenomenons such as medicated clothing of making dirty, it is simple to realize the mechanized operation of industrialization, simultaneously
Greatly reduce the anthropic factor impact on Product quality and safety.The present invention is applied to Citrus packing industry and then avoids
The use of acid & alkali liquid, decreases environmental pollution, improves Product Safety, be conducive to avoiding in international trade
" technology barriers " and " green barrier ", improve production efficiency and the product quality of Citrus canned food, to enter
One step strengthens China's Citrus canned food competitiveness in international market.
The method of the present invention time needed for removing exocuticle and the endepidermis of Citrus, ferment treatment is short, technique
Step simplifies；Further, since the product decortication Citrus that the present invention obtains do not remove the capsule clothing of Citrus, product can be straight
Connecing the raw material for eating or be used as other novel converted products raw, this not only makes Citrus (particularly orange class and Fructus Citri grandis class)
Edible more convenient, nutritive value is destroyed little, and maintains original local flavor, and Citrus Industry is continued health
Development has positive effect.
Detailed description of the invention
Embodiment 1:
The present invention by following steps obtain peel citrus reticulata“Unshiu”:
1, raw material prepares: select fresh, give off a strong fragrance, citrus reticulata“Unshiu” that pol is high, by after sorting
50kg citrus reticulata“Unshiu” cleans up, and is (2～6) lancet/cm with a length of 3mm of pin, cloth pin density2Needle-bar pair
The exocuticle of citrus reticulata“Unshiu”, endepidermis are bored a hole, and do not injure the capsule lobe of citrus reticulata“Unshiu”, by Wenzhou honey after perforation
Fructus Citri tangerinae remains standby；
2, enzymolysis solution preparation: in water add 0.5kg pectase (food grade, enzyme live >=120 ten thousand u/g, and
Shi Bi Bioisystech Co., Ltd produces) and 0.5kg cellulase (enzyme >=1.8 ten thousand u/ml alive, jade of the He family biology
Technology Co., Ltd. produces), it is configured to the enzymolysis solution of 25kg, is down to 3 DEG C after stirring and saves backup；
3, vacuum is soaked: in vacuum tank, is immersed in by the 50kg citrus reticulata“Unshiu” behind above-mentioned bundle hole and to have joined
Below the liquid level of 25kg enzymolysis solution, vacuum is holding 10min under 160mmHg, then recovers to normal pressure；
4, ferment treatment: the enzymolysis solution immersed with Fructus Citri tangerinae is warming up to 45 DEG C, and constant temperature keeps with this understanding
0.25h, carries out ferment treatment, and during ferment treatment, agitation as appropriate enzymolysis solution makes it be heated evenly；
5, remove network: the Fructus Citri tangerinae after enzyme treated, then through manually simply removing network, obtain the temperature of decortication
State Fructus Citri tangerinae.
Embodiment 2:
The present invention by following steps obtain peel Fructus Citri sinensis:
1, raw material prepares: select fresh Fructus Citri sinensis, is cleaned up by the 50kg Fructus Citri sinensis after sorting, and uses pin
A length of 7mm, cloth pin density are (2～6) lancet/cm2Needle-bar to the exocuticle of Fructus Citri sinensis, endepidermis perforation, and
Do not injure Fructus Citri sinensis capsule lobe, the Fructus Citri sinensis after perforation is remained standby；
2, enzymolysis solution preparation: in water add 0.75kg pectase (food grade, enzyme live >=120 ten thousand u/g, and
Shi Bi Bioisystech Co., Ltd produces) and 0.75kg cellulase (enzyme >=1.8 ten thousand u/ml alive, jade of the He family life
Thing Technology Co., Ltd. produces), it is configured to the enzymolysis solution of 25kg, is down to 10 DEG C after stirring and saves backup；
3, vacuum is soaked: in vacuum tank, the 50kg Fructus Citri sinensis after above-mentioned perforation is immersed in the 25kg joined
Below the liquid level of enzymolysis solution, vacuum is holding 1h under 30mmHg, then recovers to normal pressure；
4, ferment treatment: the enzymolysis solution immersed with Fructus Citri sinensis is warming up to 45 DEG C, and constant temperature keeps 2h with this understanding,
Carrying out ferment treatment, during ferment treatment, agitation as appropriate enzymolysis solution makes it be heated evenly；
5, network is removed: the Fructus Citri sinensis after enzyme treated, current wash away exocuticle and endepidermis must be peeled Fructus Citri sinensis.
Embodiment 3:
The present invention by following steps obtain peel shatian pomelo:
1, raw material prepares: select fresh shatian pomelo, is cleaned up by the 50kg shatian pomelo after sorting, and
It is (2～6) lancet/cm with a length of 22mm of pin, cloth pin density2Needle-bar to the exocuticle of shatian pomelo, endepidermis
Perforation, and do not injure shatian pomelo capsule lobe, the shatian pomelo after perforation is remained standby；
2, enzymolysis solution preparation: in water add 0.75kg pectase (food grade, enzyme live >=120 ten thousand u/g, and
Shi Bi Bioisystech Co., Ltd produces) and 1.2kg cellulase (enzyme >=1.8 ten thousand u/ml alive, jade of the He family biology
Technology Co., Ltd. produces), it is configured to the enzymolysis solution of 25kg, is down to 10 DEG C after stirring and saves backup；
3, vacuum is soaked: in vacuum tank, is immersed in by the 50kg shatian pomelo after above-mentioned perforation and to have joined
Below the liquid level of 25kg enzymolysis solution, vacuum is holding 90min under 30mmHg, then recovers to normal pressure；
4, ferment treatment: the enzymolysis solution immersed with shatian pomelo is warming up to 45 DEG C, and constant temperature keeps with this understanding
2.5h, carries out ferment treatment, and during ferment treatment, agitation as appropriate enzymolysis solution makes it be heated evenly；
5, remove network: the shatian pomelo after enzyme treated, the most simply peel off exocuticle and must peel with endepidermis
Shatian pomelo.
Claims (6)
1. a method for Citrus biological enzyme decortication, comprises the following steps:
(1) raw material prepares: hole pricked by the Citrus needle-bar after sorting being cleaned, and the pricker of described needle-bar can pass Citrus chachiensis Hort.
Fructus Citri tangerinae exocuticle and endepidermis and do not injure capsule lobe；
(2) preparation of enzymolysis solution: add pectase in water and cellulase joins to obtain enzymolysis solution, described enzymolysis solution
In containing mass concentration be 2%～3% pectase and the cellulase of 2%～4.8%, surplus is water, stirs
Save backup after mixing uniformly；
(3) vacuum is soaked: the Citrus after pricking hole are soaked in below the above-mentioned enzymolysis solution liquid level joined, and then take out
Vacuum, makes vacuum reach 5mmHg～200mmHg, recovers to normal pressure after enzymolysis solution is impregnated with endepidermis；
(4) ferment treatment: the above-mentioned enzymolysis solution immersed with Citrus is warming up to 30 DEG C～60 DEG C, and keep 0.25h～
2.5h carries out ferment treatment；
(5) network is removed: the Citrus after enzyme treated are removed the peel through external force, removed network again, obtain decortication Citrus.
The method of Citrus biological enzyme the most according to claim 1 decortication, it is characterised in that described needle-bar
A length of 2mm～25mm of pricker, the cloth pin density of needle-bar is 2～6 lancets/cm2。
The method of Citrus biological enzyme the most according to claim 2 decortication, it is characterised in that selected raw material is
During wide skin class Citrus, a length of 2mm～5mm of pricker of described needle-bar；When selected raw material is orange class Citrus, institute
State a length of 3mm～8mm of pricker of needle-bar；When selected raw material is Fructus Citri grandis class Citrus, the pricker length of described needle-bar
For 10mm～25mm.
4. the method peeled according to the Citrus biological enzyme described in claim 1 or 2 or 3, it is characterised in that institute
State the enzymolysis solution joined agitated uniformly after be cooled to 3 DEG C～10 DEG C preservations.
5. the method peeled according to the Citrus biological enzyme described in claim 1 or 2 or 3, it is characterised in that institute
The mass ratio stating the Citrus during vacuum is soaked and enzymolysis solution controls in the range of 2: 1～5: 1.
6. the method peeled according to the Citrus biological enzyme described in claim 1 or 2 or 3, it is characterised in that institute
The time stating vacuum immersion is 10min～90min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410668154.8A CN105876823A (en) | 2014-11-09 | 2014-11-09 | Method for peeling citruses by using biological enzyme method |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410668154.8A CN105876823A (en) | 2014-11-09 | 2014-11-09 | Method for peeling citruses by using biological enzyme method |
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| Publication Number | Publication Date |
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| CN105876823A true CN105876823A (en) | 2016-08-24 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201410668154.8A Pending CN105876823A (en) | 2014-11-09 | 2014-11-09 | Method for peeling citruses by using biological enzyme method |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108175029A (en) * | 2017-12-19 | 2018-06-19 | 西南大学 | Utilize the method for ultrasound-microwave combined processing passivation citrus fruit ball surface residual enzyme activity |
-
2014
- 2014-11-09 CN CN201410668154.8A patent/CN105876823A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108175029A (en) * | 2017-12-19 | 2018-06-19 | 西南大学 | Utilize the method for ultrasound-microwave combined processing passivation citrus fruit ball surface residual enzyme activity |
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Application publication date: 20160824 |
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| WD01 | Invention patent application deemed withdrawn after publication |