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Method for removing segment membranes from citrus

A technology of citrus sac coating and enzymatic method, which is applied in the fields of application, food processing, food science, etc., can solve the problems of uncontrollable local excessive enzyme treatment, high cost, and inability to remove hesperidin at the same time, so as to save rinsing water Quantity, improve quality and grade, the effect of simple method

Inactive Publication Date: 2010-08-18
ZHEJIANG CITRUS RES INST
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AI Technical Summary

Problems solved by technology

The disadvantages of acid pectinase decapsulation method of citrus are: 1. High cost; 2. Hesperidin which causes turbidity in canned citrus cannot be removed at the same time; Phenomenon

Method used

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  • Method for removing segment membranes from citrus

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Embodiment Construction

[0015] The present invention adopts the method for alkaline pectinase citrus decapsulation, and its production process is:

[0016]

[0017] The main points of operation are:

[0018] 1. Peeling and splitting: classify fresh citrus according to size, take citrus fruits of the same grade and soak them in hot water at 95°C for 1-2 minutes, then peel them manually. When peeling, it is required to peel from the pedicle of the citrus to ensure that the citrus balls are round , after the orange balls were air-dried for 15 minutes, they were split.

[0019] 2. Preparation of enzymolysis solution: add 0.8% to 1% alkaline liquid pectinase in water, the activity of alkaline liquid pectinase is above 150,000 U / ml, adjust the pH value of water to 9. Prepare the enzymolysis solution; heat the enzymolysis solution to raise the temperature of the enzymolysis solution to 45°C-50°C;

[0020] 3. Enzymolysis treatment: Calculated by weight, add the enzymolysis solution and citrus petals int...

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Abstract

The invention provides a method for removing segment membranes from citrus. The method is characterized by comprising the following steps: (1) adding the alkaline liquid of 0.8%-1% pectinase with the activity thereof being higher than 150,000U / ml to water, and adjusting the pH value of the water to 9 by sodium carbonate to obtain enzymolysis liquid; (2) heating the enzymolysis liquid until the temperature of the enzymolysis liquid is increased to 45 to 50 DEG C; (3) feeding the enzymolysis liquid and citrus segments by weight ratio of 2:1 to an enzymolysis tank; (4) stirring in the presence of compressed air with the pressure thereof being 0.2MPa to 0.4MPa for 25 to 35 minutes; and (5) taking out and rinsing the citrus segments with clear water after visually indicating that most segment membranes are removed from the citrus, manually sorting, canning, adding syrup, sealing and sterilizing to obtain citrus cans.

Description

technical field [0001] The invention relates to a method for removing citrus petals by enzymatic method in the processing of canned citrus, and belongs to the technical field of food processing Background technique [0002] The outer surface of the citrus petals is wrapped with a capsule. If the canned citrus is processed, the capsule needs to be removed. One of the methods used in the processing of canned citrus in the prior art is the acid-alkali decapsulation process. This process consumes a large amount of hydrochloric acid and Caustic soda, and the labor intensity of the workers is high, which is harmful to the human body. At the same time, a large amount of sewage will be produced. The sewage must be harmlessly treated before it can be discharged. The treatment cost is high, and it will cause serious environmental pollution if the treatment is not complete. [0003] Another method for citrus decapsulation is enzymatic decapsulation. The existing enzymatic decapsulation...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23N15/06
Inventor 李嗣彪方修贵周来初曹雪丹赵凯
Owner ZHEJIANG CITRUS RES INST
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