Liquid complex enzyme for peeling membranes of orange segments, and compounding process and application thereof

Abstract

The invention discloses a liquid complex enzyme for peeling membranes of orange segments. The liquid complex enzyme is characterized by being formed by compounding a component A, xylanase and beta-glucanase, wherein the volume of the xylanase is equal to that of the beta-glucanase; the volume ratio of the xylanase to the component A and the volume ratio of the beta-glucanase to the component A are 1:9 to 1:4; the component A is formed by mixing acidic pectinase and acidic cellulase in the volume ratio of (4-1):(1-4); and the xylanase, the beta-glucanase, the acidic pectinase and the acidic cellulose are qualified food grade liquid commodity enzymes. The invention also discloses the compounding process of the liquid complex enzyme and the application process of the liquid complex enzyme toorange can processing and production. The liquid complex enzyme for peeling the membranes of the orange segments can greatly improve production efficiency, reduce the breaking rate of the orange segments, stabilize production quality and lower production cost, has the advantages of no residue, environmental friendliness, high safety and no environmental pollution, is easy and convenient to use, efficiently and completely works on the membranes of the orange segments, decomposes thoroughly and does not damage internal pulp vesicles.

Description

technical field [0001] The present invention relates to a liquid compound enzyme, in particular to a liquid high-efficiency compound enzyme used for peeling off capsules in citrus cans, and in particular to the compounding process of the liquid compound enzyme and its use in the processing and production of citrus cans The application process in the invention belongs to the technical field of application research and development of food enzyme preparations. Background technique [0002] The 21st century is an era of vigorous development of the biological industry. With its unique advantages of environmental protection, green and clean production, biological enzymes have penetrated into various fields of life, such as food, brewing, baking, textiles, leather, paper, feed, bio-energy and other industries. The citrus canning industry is certainly no exception. Canned citrus is the leading product of citrus processing in my country, accounting for 80% of processed citrus produ...

AI Technical Summary

Problems solved by technology

At present, most of the canned citrus in my country adopts the traditional process of acid-base decapsulation, which not only has high labor intensity, serious loss of raw materials, high production cost, and low efficiency; but also acid-base decapsulation can easily lead to low product safety and heavy metal residues. It is easy to encounter green and technical barriers, which affects the competitiveness of canned citrus in the international market, and also produces a large amount of acid-base wastewater to pollute the environment, which is incompatible with the country's call for energy conservation and emission reduction

Very few enterprises adopt enzymatic production, because there are many kinds of single enzymes to be added, and most of them are solid preparations, which need to be dissolved and activated before use, which is troublesome to use. There are many problems such as the inactivation of the preparation and the ineffectiveness of the effect

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