Appication Of Enzyme In Food Processing pps

How to use enzyme in food processing Application of enzyme in food processing Content Enzyme in food processing The advantages of using... Enzyme in Food Processing They are an essentia

How to use enzyme in food processing

Application of enzyme in food processing

Content

Enzyme in food processing The advantages of using

Enzyme in Food Processing

They are an essential part of our current methods for making cheese,

yogurt, beer and wine

Enzymes can be used to :

Alter the appearance, aroma, texture and flavor of a product

Deliver nutrients more effectively to the body or to make a food that is difficult to digest a bit easier to swallow

Accelerate the good fermentation time, giving a finished product in weeks instead of months.

Have long been used in food processing

They allow some processes to be carried out which would otherwise

be impossible

APPLICATION OF ENZYME IN FOOD PROCESSING

Step 1 Decide what you would like your enzyme to do

Enzymes function in unique and predetermined ways

Step 2 Determine the probable target market for the product.

Step 3 Research the physical components of the product (production materials

and methods) to find the most efficient enzyme match.

Step 4 Decide which enzyme would work best for your product.

.

Step 5 Make sure that you understand very clearly and deeply about the activities

of the enzyme

Step 6 Establish a method so that the enzyme can act efficiently without

undesirable degradation of food components (such as freezing or refrigeration) and ascertain the shelf life of the finished product.

Step 7 Find a source for your enzyme and produce a test batch of your product to

determine if the enzyme functions as you hoped it would.

HOW TO USE ENZYMES IN FOOD PROCESSING

 Objective:

 Remove the remainder of the

fruit pulp.

 R emove the mucilage which

surrounds the coffee bean.

 Remove the coat of coffee bean.

 Mechanism:

 breaking down cellulose, pectin and protopectin (the main

components in coffee pulp and the mucilage)

 cellulase (endocellulase and extracellulase, β-glucosidase)

 pectinase

 protopectinase

 The source of enzymes:

 Produced by the fungi named Aspergillus Niger

***Notation: The fermentation process has to be carefully monitored to ensure that the coffee doesn't acquire undesirable, sour flavours.

 Purify the coffee bean from the

undesirable substances

product

ENZYMES IN BAKING

Benefits of using enzymes in baking

Change Improvement Enzymes used

Processabilities Shorter fixing/proofing time,

better dough stability Proteases, xylanases, oxidases, lipases

Texture Softer crumb, fine and regular

pore structure, better crispness - Amylases, proteases, xylanases Volume Large volume, high-fibre baking - Amylases, xylanases, -

glucanases

Stability Anti-staling effects, extended

shelf-life, improve freshness - Amylases, xylanases

Nutritional properties Increased amount of total and

soluble dietary fibre and reduced fat baking

- Amylases, -glucanases, cellulases

Flavor Production of fermentation

substrate and aroma precursors - Amylases, proteases, lipoxylanases, lipase, glucose

oxidase Color Browning effects, improve crush

color, bleaching effects - Amylases, glucoamylases, lipoxygenases

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Cheese is a food consisting of

proteins and fat from milk,

usually the milk of cows, buffalo, goats, or sheep

It is produced by coagulation of the milk protein casein

PRODUCTIVE PROCESSING

18

FRESH MILK Standardizationù

Meat infusion Pasteurisation

Freeze Fermentation

Products Mix Split milk serum

Lactic bacterium

Cream Adjuvant

packing

Milk serum

CHEESES

19 Viadeo PowerPoint template

Rennin & Rennet are enzymes use to coagulate milk

Proteases : use to creamier the cheese products

Lactase : use to make cheese more creamier and

sweeter-tasting

Catalase : is used to preserve natural milk enzymes that

are beneficial to the end product and flavour development of the cheese

Lipases : Lipases are used to break down milk fats and

give characteristic flavours to cheeses

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Filtering of the content: Fish sauce

“Fermentation” for at least 6 months

Tanks are filled (completely) and sealed Transfer to fermentation tanks, temp 40°C Fish and salt is mixed in a ratio of 1:3

 Participation of enzymes in the hydrolysis mechanism catalyzed

Phase 1(0-25 days): There is an increase volume of the liquid floating

on the surface of products and soluble protein.

Phase 2( 80-120 days): cellular tissue is broken proteins of the cell become exposed to the enzyme, the product of the process of self- protein is released

Phase 3( 140-200 days): Enzyme released and attack on the soluble protein These changes cause nitrogen compounds.

HYDROLYZED

THE PEPTIDE BOND

Fish’s viscus

Exist

Salt for about 20-25% of the volume of fish to inhibit the growth of

bacteria that cause rot

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ENZYME USED TO SHORTEN PROCESSING TIME

APPLE JUICE

 Apple juice is the most popular juice in Beverage industry.

 One medium apple = 3/4 cup of apple juice

 One apple = one serving of apple juice (8 oz or 240 ml)

= 120 calories

 Apple are high in pectin, especially in the core.

 Pectinases use common in wine and fruit juice product

TYPICAL PROCESSING FOR APPLES

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The Grind

 Pectinases are a mixture of enzymes, which along with

others such as cellulase, are widely used in the fruit juice

industry, clarify and modify fruit juices.

 clarification of fruit juices; increase of yield of juice from grapes and other products

 removal of excess pectin from juices before concentration

 In Apple processing : treated with pectinases (from 20-30°C) the reaction time is typically 30 to 120 minutes

 This is in part to limit the hydrolysis of protopectin.

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WINEMAKING

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Transfer and Racking

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Probably have familiarity as to what a grape wine should taste like

Step 1 : Choose fruit and wash equipment

Equipment and bottles should be sterilized  make the best environment

Need to extract the aroma and flavor of the fruit by crushing, chopping, soaking, pressing, or boiling

Step 2 : Extract flavor

Step 3 : Blend Additives

Pectinase is common additive used in fruit wines It helps promote flavor, aroma, and acid extraction from the fruit

Tannin is also frequently needed to add bite to white wines

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When the wine is sufficiently clear, the fermentation process has ended.White wine should be aged for at least 6 months before sampling, and red wine should be aged for a minimum of 1 year

Step 4 : Transfer into the secondary fermentation container and racking wine

Once the initial fermentation process has ceased, the wine will need to

be placed into a glass jug (called “carboy”.)

 The wine will need to ferment in this container for several weeks

Racking is usually done on a regular basis over several months until the wine is clear and ready to be placed in bottles

Step 5 : Bottling

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