Appication Of Enzyme In Food Processing pps

LOGO A P P L I C A T I O N O F E N Z Y M E I N F O O D P R O C E S S I N G INSTRUTOR: MR. LE HONG PHU INSTRUTOR: MR. LE HONG PHU LOGO Click to edit Master text styles Group members NGUYEN THI THAO LINH BT070047 1 NGUYEN DO THIEN HUONG BT070024 2 PHAM NGUYEN HUONG THU BT070156 3 HUYEN TON NU QUYNH HUONG BT070023 4 NGUYEN PHUONG LOAN BT070050 6 DINH NGUYEN GIA AN BT070002 5 Introduction 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. 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 [...]... 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, better dough stability Proteases, xylanases, oxidases, lipases Texture Softer crumb, fine and regular pore... hydrolysis of many peptide Salt Salt for about 20-25% of the volume of fish to inhibit the growth of bacteria that cause rot LOGO LOGO ENZYME USED TO SHORTEN PROCESSING TIME FISH SAUCE Animal pepsin, tripsin, cathepsin natural source Plant papain, bromelin Microorganism Aspergillus oryzae, Asp niger LOGO APPLE JUICE  Apple juice is the most popular juice in Beverage industry  One medium apple = 3/4 cup of. .. 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 HARVEST WASHING Drop and test ( misshapen apple are ok) Apples are water-washed for 10 to 45 minutes FILTER AND CLARIFY THE GRIND Filter and clear apple juice Important step Use enzyme: pectinases LOGO The Grind... edit Master text styles  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... 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 selfprotein is released Phase 3( 140-200 days): Enzyme released and attack on the soluble protein These changes cause nitrogen compounds ENZYME SYSTEMS IN THE PRODUCTION OF FISH SAUCE METALO-PROTEASE HYDROLYZED PROTEASE Exist Fish’s viscus www.designfreebies.org SERIN-PROTEASE... lipase, glucose oxidase Color Browning effects, improve crush color, bleaching effects α- Amylases, glucoamylases, lipoxygenases LOGO 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 bacterium Fermentation... to white wines LOGO Click to edit Master text styles 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... Viadeo PowerPoint template 07/02/2007 LOGO Fish and salt is mixed in a ratio of 1:3 Transfer to fermentation tanks, temp 40°C Tanks are filled (completely) and sealed “Fermentation” for at least 6 months Filtering of the content: Fish sauce  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... SERIN-PROTEASE (TRIPSIN ENZYME) ACID- PROTEASE ( CATHEPSIN D) THE PEPTIDE BOND SOME FACTORS AFFECT THE ENZYMES Temperature ( 30-47oC) If temperature increase  loss the activity of enzymes  hydrolysis process less pH Select the appropriate pH to facilitate the enzyme works best ( pH at 5.5-6.5) This pH effect inhibits a bacteria rot Surface area increase the area of contact between enzyme and fish ... as to what a grape wine should taste like Equipment and bottles should be sterilized  make the best environment Step 2 : Extract flavor Need to extract the aroma and flavor of the fruit by crushing, chopping, soaking, pressing, or boiling 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 . BT070050 6 DINH NGUYEN GIA AN BT070002 5 Introduction 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. 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. . 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