CN1943453A - Method for removing orange skin by enzyme - Google Patents

Method for removing orange skin by enzyme Download PDF

Info

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
Authority
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.)
Granted
Application number
CNA200610032499XA
Other languages
Chinese (zh)
Other versions
CN1943453B (en
Inventor
单杨
李高阳
何建新
张菊华
付复华
张群
于美娟
李志坚
潘兆平
彭书练
肖轲
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
HUNAN PROV AGRICULTURAL PRODUCT PROCESSING INST
Original Assignee
HUNAN PROV AGRICULTURAL PRODUCT PROCESSING INST
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by HUNAN PROV AGRICULTURAL PRODUCT PROCESSING INST filed Critical HUNAN PROV AGRICULTURAL PRODUCT PROCESSING INST
Priority to CN200610032499XA priority Critical patent/CN1943453B/en
Priority to PCT/CN2007/000325 priority patent/WO2008052399A1/en
Publication of CN1943453A publication Critical patent/CN1943453A/en
Application granted granted Critical
Publication of CN1943453B publication Critical patent/CN1943453B/en
Active legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Classifications

    • 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
    • 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
    • A23L5/57—Chemical peeling or cleaning of harvested fruits, vegetables or other foodstuffs
    • 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
    • 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)
    • 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
    • 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)

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Organic Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Wood Science & Technology (AREA)
  • General Health & Medical Sciences (AREA)
  • General Engineering & Computer Science (AREA)
  • Zoology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Biochemistry (AREA)
  • Genetics & Genomics (AREA)
  • Nutrition Science (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Toxicology (AREA)
  • Microbiology (AREA)
  • General Chemical & Material Sciences (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

Utilize enzyme to remove the method for orange skin
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.
CN200610032499XA 2006-11-01 2006-11-01 Method for removing orange skin by enzyme Active CN1943453B (en)

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
CN (1) CN1943453B (en)
WO (1) WO2008052399A1 (en)

Cited By (12)

* Cited by examiner, † Cited by third party
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 A kind of method that mechanical assistance enzyme preparation normal temperature removes the white peel of navel orange

Family Cites Families (2)

* Cited by examiner, † Cited by third party
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

Cited By (15)

* Cited by examiner, † Cited by third party
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 A kind of method that mechanical assistance enzyme preparation normal temperature removes the white peel of navel orange
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
CN1943453B (en) 2010-04-21
WO2008052399A1 (en) 2008-05-08

Similar Documents

Publication Publication Date Title
CN1943453B (en) Method for removing orange skin by enzyme
CN100563471C (en) The method of peeled citrus fruits enzyme process excystation clothing
CN101558779B (en) Processing method for beche-de-mer in East China Sea
CN101849660A (en) Mustard tuber production process
CN102356892A (en) Method for removing heavy metal lead and cadmium in gracilaria seaweed
CN101555359B (en) Grape skin red pigment preparation method
CN107200781B (en) A kind of method that collagen is extracted from giant salamander
CN102732592A (en) Method for preparing freshwater fish bone gelatin by enzyme process
CN102078024B (en) Liquid complex enzyme for peeling membranes of orange segments, and compounding process and application thereof
CN101147618A (en) Orange peeling method by biological enzyme method
CN110042133A (en) A kind of method that biological enzyme collaboration physical-chemical process purifying prepares poplar xylo-oligosaccharide
CN101708059B (en) Fermented plum juice and preparation method
CN101862011A (en) Process for reducing organic acid content in fruit juice
CN102090695A (en) Method for making health care beverage by utilizing residues produced by juice making of fresh dendrobium
CN104397842B (en) A kind of pepper freezes peeling method
CN102807565B (en) Improved method for extracting berberine
CN100491314C (en) Method of purifying immersed liquid in extraction process of algin, iodine and mannitol
CN101803791A (en) Method for removing segment membranes from citrus
CN113201562A (en) Process for enzymolysis of sea cucumber into multiple amino acids
CN102150875B (en) Enzymolysis method for bone dregs
CN110724211B (en) High-value comprehensive utilization method of shrimp and crab shells based on reducing sugar catalytic oxidation and application thereof
CN104892795A (en) Chitosan and seaweed fertilizer joint production method
CN108912244B (en) Method for extracting chitin from crab shells by one-step decalcification, deproteinization and fat removal
CN1589680A (en) Production method of high transparency green plum concentrated juice
CN1644110A (en) Watermelon beverage and production thereof

Legal Events

Date Code Title Description
C06 Publication
PB01 Publication
C10 Entry into substantive examination
SE01 Entry into force of request for substantive examination
C14 Grant of patent or utility model
GR01 Patent grant
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