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Enzymatic pretreatment for making dried fruits

A technology of enzyme treatment and pretreatment, applied in food preparation, application, preservation of fruits/vegetables by dehydration, etc., can solve problems such as microbial deterioration and fading

Inactive Publication Date: 2014-08-06
NOVOZYMES AS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Sun-drying has several disadvantages, including the possibility of environmental contamination from dust and insect infestation, physical microbial deterioration from rainfall, and discoloration from intense sunlight exposure

Method used

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  • Enzymatic pretreatment for making dried fruits
  • Enzymatic pretreatment for making dried fruits
  • Enzymatic pretreatment for making dried fruits

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0080] Example 1: Pretreatment of grapes with polygalacturonase

[0081] 100 g of grapes (green grapes originating in China) were added to the following 5 beakers.

[0082] Group 1: 100 g of grapes were added to 200 ml of NaOH solution with a NaOH concentration of 15 g / l and a solution pH of 13.0.

[0083] Group 2: 100 g of grapes were added to 200 ml of citrate buffer (pH 4.0, 50 mM).

[0084] Group 3: Prepare 200 ml of a stock solution of 0.2% (w / w) low PG concentration citrate buffer (pH 4.0, 50 mM). To this solution was added 100 g of grapes.

[0085]Group 4: Prepare 200 ml of a stock solution (pH 4.0, 50 mM) of citrate buffer with a high PG concentration of 0.4% (w / w). To this solution was added 100 g of grapes.

[0086] Grapes from groups 2, 3 and 4 were macerated for 30 minutes at 50°C. According to the industrial raisin production process, the grapes in group 1 were soaked at room temperature for 30 seconds. All grapes were then removed from the beakers, dried ...

Embodiment 2

[0091] Example 2: Pretreatment of grapes with polygalacturonase at different pH and temperature

[0092] 100 g of grapes (purple grapes from China) were added to the following four beakers.

[0093] Group 1: 100 g of grapes were added to 200 ml of NaOH solution with a concentration of 15 g / l.

[0094] Group 2: Prepare 200 ml of a stock solution of citrate buffer (pH 4.0, 50 mM) at a PG concentration of 0.2% (w / w). To this solution was added 100 g of grapes.

[0095] Group 3: Prepare 200 ml of a stock solution of citrate buffer (pH 5.5, 50 mM) at a PG concentration of 0.2% (w / w). To this solution was added 100 g of grapes.

[0096] Group 4: Prepare 200 ml of a stock solution of citrate buffer (pH 6.5, 50 mM) at a PG concentration of 0.2% (w / w). To this solution was added 100 g of grapes.

[0097] The grapes in Group 2 were macerated at 30°C for 30 minutes, and the grapes in Groups 3 and 4 were macerated at 50°C for 30 minutes. The grapes of Group 1 were soaked for 30 se...

Embodiment 3

[0102] Example 3: Pretreatment of grapes with polygalacturonase and pectinesterase

[0103] 100 g of grapes (purple grapes originating in China) were added to the following 2 beakers.

[0104] Group 1: 100 g of grapes were added to 200 ml of NaOH solution with a concentration of 15 g / l.

[0105] Group 2: Prepare 200 ml of a stock solution (pH 4.0, 50 mM) of citrate buffer with a PG concentration of 0.15% (w / w) and a PE concentration of 0.05% (w / w). To this solution was added 100 g of grapes.

[0106] The grapes in Group 2 were soaked for 30 minutes at 50°C. The grapes of Group 1 were soaked for 30 seconds at room temperature following the industrial process for raisin production. All grapes were then removed from the beakers, dried in an oven at 45°C, and weighed at intervals of several hours to determine weight loss. The weight loss results are given in Table 3.

[0107] Table 3: Weight loss during drying

[0108]

[0109]

[0110] For the grapes treated with th...

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Abstract

The present invention relates to a process for the preparation of dried fruits, said process comprising contacting the fruits with polygalacturonase before a drying step. Polygalacturonase can further be used in combination with pectine esterase, pectin lyase, pectate lyase, xyloglucanase, beta-glucanase, amylase and lipase.

Description

[0001] Sequence listing involved [0002] This application contains a Sequence Listing in computer readable form. This computer readable form is incorporated herein by reference. technical field [0003] The present invention relates to a process for preparing dried fruit, comprising contacting the fruit with polygalacturonase before the drying step. Background technique [0004] There are three main operations in converting grapes to raisins: pretreatment, drying, and post-drying operations (FoodReviews International, 23:257-280, 2007). [0005] The purpose of pretreatment is to increase the permeability of grape skins to moisture. The skin acts as a protective barrier based on the hydrophobic nature of the waxy layer. The low water diffusibility caused by this hydrophobic molecular barrier in the wax of the berry peel cuticle can lead to a time-consuming drying process. Chemical pretreatment in the grape drying process has been proposed in the literature. A common pra...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/02A23L1/212A23L19/00
Inventor 韩明光赵娟闫爱华吴桂芳
Owner NOVOZYMES AS
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