METHOD OF TAKING OFF CITRUS FRUIT MESOCARP USING ENZYME

摘要

A method of taking off citrus fruit mesocarp using enzyme includes the following steps: peeling and sectioning the washed citrus fruit, removing venation from said citrus fruit, immersing it in the enzyme solution and stirring to remove the mesocarp under the action of enzymolysis at a pH of between 3 and 10 at a temperature of 35 - 60 degrees C. The enzyme solution contains mass concentration of 0.05 to 5% pectinase, 0.05 to 3% cellulase and 0.01 to 2.5% hemicellulase, and the rest is water. It has advantages to solution the main technologic problems of traditional acid-base method, such as low product security, low production efficiency, unstable product quality and environmental pollution etc, and result in low carpel-broken rate, decreased water consumption and reduced product cost in production process, and to solution the question of high heavy metal content, on account of utilization of the industrial alkali in traditional acid-base method.