Appication Of Enzyme In Food Processing

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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.

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Nội dung Text: Appication Of Enzyme In Food Processing

A P P L I C A T I O N O F E LOGO M E NZY IN FOOD PROCESSING INSTRUTOR: MR. LE HONG PHU
LOGO Group members Click to edit Master text styles NGUYEN THI THAO LINH BT070047 1 2 NGUYEN DO THIEN HUONG BT070024 3 PHAM NGUYEN HUONG THU BT070156 HUYEN TON NU QUYNH HUONG BT070023 4 DINH NGUYEN GIA AN BT070002 5 NGUYEN PHUONG LOAN BT070050 6
Introduction Enzyme in food processing The advantages of using Content How to use enzyme in food processing Application of enzyme in food processing
Enzyme in Food Processing Have long been used 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.
Advantages of Enzyme They are welcomed as alternatives to traditional chemical -based technology, and can replace synthetic chemicals in many processes. Processes which use enzymes therefore have fewer side reactions and waste by-products, giving higher quality products and reducing the likelihood of pollution. 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.  Remove the mucilage which surrounds the coffee bean.  Remove the coat of coffee bean. LOGO
 Mechanism:  breaking down cellulose, pectin and protopectin (the main components in coffee pulp and the mucilage)  The enzyme used:  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  Save the time.  Improve the coffee flavor.  Improve the quality and safety of the product
LOGO ENZYMES IN BAKING
Benefits of using enzymes in baking
Change Improvement Enzymes used Processabilities Shorter fixing/proofing time, Proteases, xylanases, better dough stability oxidases, lipases α- Amylases, proteases, Texture Softer crumb, fine and regular pore structure, better crispness xylanases Large volume, high-fibre baking α- Amylases, xylanases, β- Volume glucanases α- Amylases, xylanases Stability Anti-staling effects, extended shelf-life, improve freshness α- Amylases, β- Nutritional properties Increased amount of total and soluble dietary fibre and glucanases, cellulases reduced fat baking α- Amylases, proteases, Flavor Production of fermentation substrate and aroma lipoxylanases, lipase, precursors glucose oxidase α- Amylases, Color Browning effects, improve crush color, bleaching effects 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 17
PRODUCTIVE PROCESSING FRESH MILK Standardizationù Pasteurisation Meat infusion Lactic Fermentation bacterium Freeze Split milk serum Cream Adjuvant Milk serum Mix 18 CHEESES CHEESES packing Products
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 19 Viadeo PowerPoint template 07/02/2007
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