Study On The Peeling Technology Of Theyellow Peachs By Enzymatic Hydrolysis

The high concentration of alkali spray is used to peel the skin as the traditional peeling processing of canned yellow peach, which not only pollutes the environment but also remains a hidden danger in food safety. In order to overcome the disadvantages of the traditional process and find an environmental and safe processing, the high quality fresh 83 yellow peaches were used (provided by Xike Food co., LTD.,Dangshan, Anhui) as raw materials. Focused on the optimum process conditions in the yellow peach peel processing technological process with biological ways compound enzyme methods and through tested the quality and structure with the aroma, compared the differences between traditional processing method and enzymatic ways. Also studied the enzyme liquid reuse and post processing recycle. These had practical help and significance for the whole of yellow peach enzymatic peeling industry. In this paper, the main research results were as follows:1. Fluid of biological compound enzyme (Composite is made of the cellulase and pectinase) was used to remove the epicarp by submerging the whole fruit. The impact conditions and value range were find through the single factor analysis firstly. Then, optimizing the optimum technological conditions for the enzyme peeling method by using the orthogonal design and the analysis of the SAS9.3.The optimum conditions to desquamate the epicarp of yellow peach were 3.6 pH buffer,45 ℃ temperature, eight mature yellow peaches,0.8% concentration of compound enzyme by pectinase and cellulose at ratio of 3:1 and hydrolysis 30min under the vibrating frequency 5Hz. The shocking peeling method by biological compound enzyme can be used as a new type of environmental and safety processing technology of canned yellow peach.2. Considering the high cost of enzyme, it couldn’t meet the requirements of industrial production if used only once, so the experiment studied the enzyme liquid reused problems after peeling under the optimal conditions. Results shown that after peeling 3 times, each time after peeling the pectic enzyme activity decreased 15.6%,60.3%,82.7%, compared to the initial enzyme activity, and cellulase enzyme activity decreased 15.0%,65.6%,81.1%. The two enzymes basically have the same descend range. The Peeling time respectively rose 25.0%,41.5%,66.3% compared with the first time. By measuring the peeling reaction times before and after the change of enzymatic activity, the peel skin of time and the effect of peel, determined the fresh composite enzyme liquid concentration should be timely supplement to ensure peel fast and present good effect.3. To understand the similarities and differences between different yellow peach peel production is necessary since enzymatic peel and traditional methods are quite different. Through the results of structure and aroma compare the differences between different methods. By astral TPA test, choose a good correlation with yellow peach hardness, cohesiveness and chewiness as three indexes to evaluate the manual peel yellow peach, enzymatic peeling yellow peach, alkaline to peel yellow peach and peel with spray yellow peach after four different treatments. The results were:the enzymatic peeling could keep the hardness of yellow peach better than alkaline leaching peeling and drench alkaline to peel; The effect of yellow peach cohesiveness and chewiness by enzymatic peeling was lower than the manual peeling method, but slightly better than alkaline leaching; Through the contrast detection of aroma components, yellow peach using enzymatic peeling process was better than any other methods, which not only saved aroma composition of yellow peach more, but also made the canned flavor better.4. This experiment preliminarily explored the peach flavor beverage process that using enzyme liquid after peeling and poor state of peach as materials. Chose sodium isoascorbate as drink stabilizer color-protecting and the concentration was 0.03%; Chose sodium alginate 0.075%, xanthan gum 0.015% and CMC-Na 0.035% as stabilizers; The amount of sugar was 7% and citric acid content was 0.05%. The yellow peach flavor drinks under this process were rich smell, comfortable and uniform stability.