CN114698800A - Enzyme method sectioning and capsule coat removing process for orange processing - Google Patents
Enzyme method sectioning and capsule coat removing process for orange processing Download PDFInfo
- Publication number
- CN114698800A CN114698800A CN202210322888.5A CN202210322888A CN114698800A CN 114698800 A CN114698800 A CN 114698800A CN 202210322888 A CN202210322888 A CN 202210322888A CN 114698800 A CN114698800 A CN 114698800A
- Authority
- CN
- China
- Prior art keywords
- orange
- segments
- capsule
- balls
- enzyme 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.)
- Pending
Links
Classifications
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
-
- 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
-
- 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
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
Abstract
The invention relates to an enzyme method sectioning and capsule coat removing process for orange processing. Because substances between the orange peel and the orange segments are mainly pectin and cellulose hemicellulose, the invention utilizes a vacuumizing process to convey mixed enzyme liquid to gaps between the orange segments, the mixed enzyme liquid is subjected to enzymolysis to reduce adhesive force between the orange segments and erode part of the peel, the adhesive force between the orange segments of the orange balls after enzymolysis is greatly reduced, and then high-pressure water with proper pressure is utilized to spray and flush on a screen conveyer belt, so that most of the orange segments can be separated, the separation of the orange segments is easier, the orange segments cannot be damaged, and the remained peel can be removed only by the action of a low-concentration alkaline solution tank for a few minutes because the peel on the upper part of the orange segments is eroded by the enzyme liquid. The process only uses alkali liquor, does not need acid liquor, thereby reducing the cost, being environment-friendly, greatly shortening the orange flap treatment time, improving the efficiency and having better removal effect on the capsule coat.
Description
Technical Field
The invention relates to the technical field of orange processing, in particular to an enzymatic sectioning and capsule coat removing process for orange processing.
Background
China is the main country of citrus in the world, and the citrus cultivation area and the yield respectively reside in the first place and the second place of the world. The canned orange processed into the canned food can prolong the storage period, and the obtained canned food is popular with consumers.
In the process of processing oranges, the oranges need to be subjected to primary processing such as peeling and peeling, and the orange peel is removed, because the structure of one layer of the orange peel is soft and easy to break and is tightly adhered to the orange petals, a common processing method is difficult to clean and is easy to damage the orange petals, and the conventional processing technology also has the problem that acid liquor needs to be used in used processing materials, so that the processing cost is increased, and the environment is damaged to a certain extent.
Disclosure of Invention
In view of the problems in the prior art, the invention discloses an enzymatic sectioning and capsule coat removing process for orange processing, which comprises the following steps:
step one, heating water at normal temperature in a vacuum pot, then mixing pectinase and cellulase glucanase, putting the mixture into the vacuum pot to enable the total concentration of the enzymes in the mixed solution to be 1% -5%, adjusting the pH of the mixed solution to be 4.5-5.5 by using citric acid, and fully mixing to obtain an enzyme solution;
soaking the peeled orange balls in enzyme liquid, pressing the peeled orange balls on fruits by using a pressing plate to immerse the peeled orange balls in the enzyme liquid, vacuumizing a vacuum pan, keeping the vacuum pressure higher than-0.085 Mpa for 2 minutes, then opening a valve to feed air, repeating the vacuumizing operation, and stopping the vacuumizing operation after the enzyme liquid enters the deep part in the space between the orange segments;
step three, standing for 10-20 minutes after the evacuation is finished until the enzymolysis reaction is sufficient;
conveying the orange balls subjected to enzymolysis to high-pressure water with the water pressure of 1.5-4 kg by using a screen conveyer belt, helping the orange balls to be subjected to sectioning under the action of the high-pressure water, thoroughly dividing the orange balls into single orange sections, and washing off the enzymolytic capsule coats on the orange sections;
step five, conveying the washed orange segments into a low-concentration lye tank for soaking for 3-15 minutes at the temperature of 30-40 ℃ and at the concentration of 0.2%, and removing residual capsule coats on the orange segments;
and step six, rinsing the orange sections with the capsule removed to finish the capsule removal operation, and entering a subsequent processing flow.
As a preferable scheme of the invention, the soaking time of the orange segments in the alkali liquor in the step five actually takes the complete cleaning of the capsule coat as the standard.
The invention has the beneficial effects that: because substances between the orange peel and the orange segments are mainly pectin and cellulose hemicellulose, the invention utilizes a vacuumizing process to convey mixed enzyme liquid to gaps between the orange segments, the mixed enzyme liquid is subjected to enzymolysis to reduce adhesive force between the orange segments and erode part of the peel, the adhesive force between the orange segments of the orange balls after enzymolysis is greatly reduced, and then high-pressure water with proper pressure is utilized to spray and flush on a screen conveyer belt, so that most of the orange segments can be separated, the separation of the orange segments is easier, the orange segments cannot be damaged, and the remained peel can be removed only by the action of a low-concentration alkaline solution tank for a few minutes because the peel on the upper part of the orange segments is eroded by the enzyme liquid. The process only uses alkali liquor, does not need acid liquor, thereby reducing the cost, being environment-friendly, greatly shortening the orange flap treatment time, improving the efficiency and having better removal effect on the capsule coat.
Detailed Description
Example 1
The invention relates to an enzymatic sectioning and capsule coat removing process for orange processing, which comprises the following steps of:
step one, heating normal-temperature water in a vacuum pot, then mixing pectinase and cellulase glucanase, putting the mixture into the vacuum pot to enable the total concentration of the enzymes in the mixed solution to be 1%, adjusting the pH value of the mixed solution to be 4.5 by using citric acid, and fully mixing to obtain an enzyme solution;
soaking the peeled orange balls in enzyme liquid, pressing the peeled orange balls on fruits by using a pressing plate to immerse the peeled orange balls in the enzyme liquid, vacuumizing a vacuum pan, keeping the vacuum pressure higher than-0.085 Mpa for 2 minutes, then opening a valve to feed air, repeating the vacuumizing operation, and stopping the vacuumizing operation after the enzyme liquid enters the deep part in the space between the orange segments;
step three, standing for 10 minutes after evacuation is completed until the enzymolysis reaction is sufficient;
conveying the orange balls subjected to enzymolysis to high-pressure water with a screen conveyer belt, wherein the water pressure is 1.5-4 kg, the orange balls are assisted to be split under the action of high-pressure water based on the pressure for re-opening the orange segments, so that the orange balls are thoroughly separated into single orange segments, and meanwhile, the enzymolyzed capsule coat on the orange segments is washed away;
step five, conveying the washed orange segments into a low-concentration lye tank for soaking, wherein the concentration of lye is 0.2%, the temperature is 30 ℃, the soaking time is 3-15 minutes, and removing the residual capsule coats on the orange segments, wherein the specific soaking time is based on completely removing the residual capsule coats;
and step six, rinsing the orange sections with the capsule removed to finish the capsule removal operation, and entering a subsequent processing flow.
Example 2
The invention relates to an enzymatic sectioning and capsule coat removing process for orange processing, which comprises the following steps of:
step one, heating water at normal temperature in a vacuum pot, then mixing pectinase and cellulase glucanase, putting the mixture into the vacuum pot to enable the total concentration of the enzymes in the mixed solution to be 5%, adjusting the pH of the mixed solution to be 5.5 by using citric acid, and fully mixing to obtain an enzyme solution;
soaking the peeled orange balls in enzyme liquid, pressing the peeled orange balls on fruits by using a pressing plate to immerse the peeled orange balls in the enzyme liquid, vacuumizing a vacuum pan, keeping the vacuum pressure higher than-0.085 Mpa for 2 minutes, then opening a valve to feed air, repeating the vacuumizing operation, and stopping the vacuumizing operation after the enzyme liquid enters the deep part in the space between the orange segments;
step three, standing for 20 minutes after evacuation is completed until the enzymolysis reaction is sufficient;
conveying the orange balls subjected to enzymolysis to high-pressure water with a screen conveyer belt, wherein the water pressure is 1.5-4 kg, the orange balls are assisted to be split under the action of high-pressure water based on the pressure for re-opening the orange segments, so that the orange balls are thoroughly separated into single orange segments, and meanwhile, the enzymolyzed capsule coat on the orange segments is washed away;
step five, the washed orange segments are sent into a low-concentration lye tank to be soaked, the concentration of lye is 0.2%, the temperature is 40 ℃, the soaking time is 3-15 minutes, the residual capsule clothes on the orange segments are removed, and the specific soaking time is based on the complete removal of the residual capsule clothes;
and step six, rinsing the orange sections with the capsule removed to finish the capsule removal operation, and entering a subsequent processing flow.
Example 3
The invention relates to an enzymatic sectioning and capsule coat removing process for orange processing, which comprises the following steps of:
step one, heating water at normal temperature in a vacuum pot, then mixing pectinase and cellulase glucanase, putting the mixture into the vacuum pot to enable the total concentration of the enzymes in the mixed solution to be 3%, adjusting the pH of the mixed solution to be 5 by using citric acid, and fully mixing to obtain an enzyme solution;
soaking the peeled orange balls in enzyme liquid, pressing the peeled orange balls on fruits by using a pressing plate to immerse the peeled orange balls in the enzyme liquid, vacuumizing a vacuum pan, keeping the vacuum pressure higher than-0.085 Mpa for 2 minutes, then opening a valve to feed air, repeating the vacuumizing operation, and stopping the vacuumizing operation after the enzyme liquid enters the deep part in the space between the orange segments;
step three, standing for 15 minutes after evacuation is completed until the enzymolysis reaction is sufficient;
conveying the orange balls subjected to enzymolysis to high-pressure water with a screen conveyer belt, wherein the water pressure is 1.5-4 kg, the orange balls are assisted to be split under the action of high-pressure water based on the pressure for re-opening the orange segments, so that the orange balls are thoroughly separated into single orange segments, and meanwhile, the enzymolyzed capsule coat on the orange segments is washed away;
step five, the washed orange segments are sent into a low-concentration lye tank to be soaked, the concentration of lye is 0.2%, the temperature is 35 ℃, the soaking time is 3-15 minutes, the residual capsule clothes on the orange segments are removed, and the specific soaking time is based on the complete removal of the residual capsule clothes;
and step six, rinsing the orange sections with the capsule removed to finish the capsule removal operation, and entering a subsequent processing flow.
Parts not described in detail herein are prior art.
Although the present invention has been described in detail with reference to the specific embodiments, the present invention is not limited to the above embodiments, and various changes and modifications without inventive changes may be made within the knowledge of those skilled in the art without departing from the spirit of the present invention.
Claims (2)
1. An enzymatic method valving and capsule coat removing process for orange processing is characterized by comprising the following steps:
step one, adding normal-temperature water into a vacuum pot, then mixing pectinase and cellulase glucanase, putting the mixture into the vacuum pot to enable the total concentration of the enzymes in the mixed solution to be 1% -5%, adjusting the pH of the mixed solution to be 4.5-5.5 by using citric acid, and fully mixing to obtain an enzyme solution;
step two, soaking the peeled orange balls in enzyme liquid, pressing the fruits by a pressing plate to immerse the peeled orange balls in the enzyme liquid, vacuumizing a vacuum pan, keeping the vacuum pressure higher than-0.085 Mpa for 2 minutes, then opening a valve to admit air, repeating the vacuumizing operation, and stopping the vacuumizing operation after the enzyme liquid enters the deep part between the orange segments;
step three, standing for 10-20 minutes after the evacuation is finished until the enzymolysis reaction is sufficient;
conveying the orange balls subjected to enzymolysis to high-pressure water with a screen conveyer belt, wherein the water pressure is 1.5-4 kg, and the orange balls are subjected to valving under the action of high-pressure water, so that the orange balls are thoroughly divided into single orange petals, and meanwhile, the enzymatically hydrolyzed capsule coat on the orange petals is washed away;
step five, the washed orange segments are sent into a low-concentration lye tank to be soaked, the concentration of lye is 0.2 percent, the temperature is 30-40 ℃, the soaking time is 3-15 minutes, and the residual capsule coat on the orange segments is removed;
and step six, rinsing the orange sections with the capsule removed to finish the capsule removal operation, and entering a subsequent processing flow.
2. The enzymatic sectioning and de-capsulotomy process for orange processing according to claim 1, characterized in that: and step five, the soaking time of the orange segments in the alkali liquor is actually based on completely cleaning the capsule coat.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210322888.5A CN114698800A (en) | 2022-03-29 | 2022-03-29 | Enzyme method sectioning and capsule coat removing process for orange processing |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210322888.5A CN114698800A (en) | 2022-03-29 | 2022-03-29 | Enzyme method sectioning and capsule coat removing process for orange processing |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN114698800A true CN114698800A (en) | 2022-07-05 |
Family
ID=82170691
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210322888.5A Pending CN114698800A (en) | 2022-03-29 | 2022-03-29 | Enzyme method sectioning and capsule coat removing process for orange processing |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN114698800A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101095554A (en) * | 2007-07-12 | 2008-01-02 | 湖南省农产品加工研究所 | Whole fruit enzymatic method for peeling coating of tangerine |
| CN102578218A (en) * | 2012-03-23 | 2012-07-18 | 西南大学柑桔研究所 | Production technology of tight-skin mandarin all-fruit can |
| CN103173366A (en) * | 2013-03-13 | 2013-06-26 | 浙江工业大学 | Pectinase producing bacterial strain and application in preparation of peeled citrous complex enzyme |
| CN106617212A (en) * | 2016-09-18 | 2017-05-10 | 湖北工业大学 | Jet-impact-type citrus segment dividing equipment |
| CN206165773U (en) * | 2016-08-30 | 2017-05-17 | 宜昌海通食品有限公司 | Automatic split device of oranges and tangerines |
-
2022
- 2022-03-29 CN CN202210322888.5A patent/CN114698800A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101095554A (en) * | 2007-07-12 | 2008-01-02 | 湖南省农产品加工研究所 | Whole fruit enzymatic method for peeling coating of tangerine |
| CN102578218A (en) * | 2012-03-23 | 2012-07-18 | 西南大学柑桔研究所 | Production technology of tight-skin mandarin all-fruit can |
| CN103173366A (en) * | 2013-03-13 | 2013-06-26 | 浙江工业大学 | Pectinase producing bacterial strain and application in preparation of peeled citrous complex enzyme |
| CN206165773U (en) * | 2016-08-30 | 2017-05-17 | 宜昌海通食品有限公司 | Automatic split device of oranges and tangerines |
| CN106617212A (en) * | 2016-09-18 | 2017-05-10 | 湖北工业大学 | Jet-impact-type citrus segment dividing equipment |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| RU2564571C2 (en) | Method for sugar solution production and device for such production | |
| Kashyap et al. | Applications of pectinases in the commercial sector: a review | |
| Hoondal et al. | Microbial alkaline pectinases and their industrial applications: a review | |
| Singh et al. | Industrial application of microbial cellulases | |
| Uzuner et al. | Enzymes in the beverage industry | |
| CN102823922B (en) | Method for removing lotus seed husks by using biological compound enzyme | |
| MX2013002698A (en) | Process for producing bioethanol by enzymatic hydrolysis of cellulose. | |
| Ferreira et al. | Use of cellulases from Trichoderma reesei in the twenty-first century—part I: current industrial uses and future applications in the production of second ethanol generation | |
| CN102524852B (en) | Method for peeling sesames | |
| CN107549532A (en) | A kind of processing method of the full juice of mango | |
| CN114698800A (en) | Enzyme method sectioning and capsule coat removing process for orange processing | |
| Michelin et al. | Application of lignocelulosic residues in the production of cellulase and hemicellulases from fungi | |
| CN102511901B (en) | Method for removing Chinese chestnut endothelium by enzyme method | |
| CN104046506A (en) | Technology for removing seed coat from camellia seed by employing biological enzyme method | |
| CN106632581A (en) | Multilayer separation and refining method for straw components | |
| Chakraborty et al. | Cellulases: application in wine and brewery industry | |
| CN111938045A (en) | Preparation method of loquat and pear compound pulp beverage | |
| CN1246473C (en) | Process for biological enzyme extraction of grape seed polypeptide protein | |
| JPH06505331A (en) | How to clean the heat exchanger | |
| CN107083572A (en) | Cotton stalk degumming tech and cotton stalk handling process | |
| JP2009207368A (en) | Aspergillus-originated cellulose decomposition promoting factor and its use | |
| CN104509942A (en) | Rapid peeling method of peppers | |
| Fatima | Recent Insight into production of cellulase by fungi and its industrial applications | |
| CN116998732A (en) | Method for peeling pecan kernels | |
| TWI249380B (en) | Method for enzymatic coupled with lye peeling of husked seed |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |