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发明公开
CN101653287A 用酶脱除黄桃皮的方法 有权

用酶脱除黄桃皮的方法
摘要：
本发明公开了一种用酶脱除黄桃皮的方法，该方法是将洗净、去核后的黄桃桃瓣先浸渍于40℃～55℃的酶液中进行酶处理，再进行脱皮；该酶液中含有果胶酶，酶液的pH值为2.5～4.5，调pH值前酶液中果胶酶的质量浓度为0.3％～0.5％。本发明的方法具有操作简单、安全环保、节能降耗、脱皮效率高、产品质量好等优点。
摘要（英）：

The invention discloses a method of removing yellow peach peels with an enzyme, which includes steps of immersing the washed and stoned yellow peach flaps in an enzyme liquid of 40-55 DEG C for enzymetreatment and removing the peels. The enzyme liquid includes pectinase. The pH value of the enzyme liquid is 2.5-4.5. The mass concentration of the pectinase in the enzyme liquid before pH value adjustion is 0.3-0.5%. The method has the advantages of easy operation, safety, environmental protection, energy conservation, consumption reduction, high peel removing efficiency and high product quality.

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