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橘瓣囊衣生物酶法脱除技术是出口加工型橘瓣冻干产品加工的关键技术,为提高橘瓣囊衣生物酶法脱除效率,以宫川蜜橘为原料,以果胶酶、纤维素酶、半纤维素酶、木聚糖酶、聚半乳糖醛酸酶等为生物酶制剂试材,以橘瓣囊衣脱除率为评价指标,通过单因素与正交试验,筛选适宜的生物复合酶并测定其囊衣脱除效果。结果表明,最佳生物复合酶配方为:聚半乳糖醛酸酶、果胶酶与半纤维素酶质量比为4∶3∶2,在酶液质量分数为0.2%,pH值为3.5,酶解温度50℃,酶解时间60 min时,宫川蜜橘橘瓣囊衣脱除95%以上,该复合酶囊衣脱除效果良好,使用安全。
The technology of enzymatic removal of orange petals is the key technology in the processing of freeze-dried products of export processing orange slices. In order to improve the enzymatic removal efficiency of orange petals, the method of using Miyagawa tangerine as raw material, Cellulase, hemicellulase, xylanase, polygalacturonase and other enzymes for biological enzyme test material, the removal rate of orange clove coat as an evaluation index through single factor and orthogonal test, screening appropriate Of biological complex enzyme and determination of the effect of removal of the coat. The results showed that the optimum biocomposite enzyme formula was: polygalacturonase, pectinase and hemicellulase mass ratio of 4: 3: 2, in the enzyme mass fraction of 0.2%, pH 3.5, enzyme Solution temperature 50 ℃, enzymatic hydrolysis time 60 min, Miyagawa tangerine orange petal removal of more than 95%, the removal of complex enzyme capsule clothing good, safe to use.