The outer skin of fruits and vegetables has more important physiological and protective effects. During growth, it bears the transmission of carbon dioxide, oxygen, moisture and other nutrients, and protects fruits and vegetables from damage; after picking, it plays a breathing and life-sustaining activity. To prevent the crushing effect. During processing, peeling is required because most of the skins are unfit for human consumption or affect the senses, processing, etc. Peeling is generally artificial, mechanical, chemical and other methods, artificial methods are more time-consuming and laborious, and the effect is not very good; mechanical method of investment is larger, the operating cost is higher; the chemical method is simpler, faster, saving labor, low cost, peeling effect it is good. Fruit and vegetable skins are generally composed of cellulose, lignin, pectin, tannins, carbohydrates, protein, water, etc., of which the main effect is pectic substances. To peel the fruits and vegetables, you need to select the chemical that can decompose the pectic ingredients. Commonly used is caustic soda. However, if caustic soda is used alone, it has the disadvantages of large amount, strong corrosiveness, high cost, difficulty in controlling, poor peeling effect, etc. In addition, due to the single alkalinity, that is, only the polar component, but no non-polar component, some The non-polar ingredients in the skin prevent the caustic soda from peeling off, so the peeling speed is slightly slower. Based on the above principles, Shanghai Jianying Institute of Food Science and Technology has developed a fruit and vegetable peeling agent, which is compounded by food additives that meet the national hygiene standard GB2760. It is an off-white powdery solid that is soluble in hot water and has a separation of peel and pulp. The role of separation, used in conjunction with caustic soda, has a significant peeling effect on most skinned fruits and vegetables. In reducing the amount of caustic soda, shortening the peeling time, mild peeling conditions, and protect the body and vegetable burns, etc., are better than similar products on the market. How to use: First use hot water to dissolve the peeling agent (0.2%), then mix with caustic soda and raise it to the specified temperature; Inject fruits and vegetables that have been cleaned and deodorized, soaked and immersed in heat, 0.5 to 10 minutes (according to different fruits and vegetables cortex After removing, rinse with pressure water, supplemented with mechanical or artificial peeling; then put it into 0.2% sodium sulfite solution and 0.2% citric acid solution for a little color protection for about 10 minutes (Some varieties can only be protected with citric acid solution ) and finally rinse it out for use. With a good combination of peeling and caustic soda, 5 batches and 10 batches of fruits and vegetables can be repeatedly treated, and the amount of caustic soda and peeling agent can be supplemented in the middle.
Feed Enzymes
Feed additive enzymes Simple classification of feed enzymes:
1.endogenous enzymes, refers to the animal body can secrete digestive enzymes, the main function is to digest the nutrients in the feed used to improve the digestibility of feed; The digestive system of young animals is not perfect, and the digestive enzymes secreted by the body are insufficient. In particular, a large amount of endogenous enzymes should be added to the feed based on plant raw materials to solve the digestive problems. Endogenous enzymes generally refer to protease, amylase, lipase and so on.
2. Exogenous enzymes refer to the enzyme preparations that animals cannot secrete autonomously and must be added. The main function is to degrade the anti-nutrient factors of plant raw materials, non-starch polysaccharides that hinder the release of nutrients and react with the contact of endogenous enzymes, such as cell walls, and non-starch polysaccharides that bring negative effects; Common are phytase, xylanase, glucanase, cellulase, mannanase, galactosidase, etc.
3.functional enzymes, mainly use its catalytic function to achieve the processes and products we need, such as glucose oxidase, a brief overview is the catalytic process with glucose to consume oxygen, produce gluconic acid and hydrogen peroxide, Reduce the PH value of the gut, and use its strong oxidation to alleviate mycotoxin poisoning and protect the health of the digestive system, improve immunity and other functions; In addition, there are catalase, lysozyme and other related products, the specific function is not this unnecessary
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