Method for processing persimmon cake

Abstract

The invention discloses a method for processing persimmon cake, which leads hot-air drying and microwave drying and sterilizing to be combined and applied to the processing production of the persimmon cake, wherein the hot-air drying is performed by the following step: a plastic plate loaded with mashed fruit is placed in a hot-air dryer and is kept for 5-8h at a heating temperature of 65-75 DEG C so as to lead the water content of the material to be lowered at 30-35 percent; the microwave drying and sterilizing is performed by the following step: the plastic plate loaded with the mashed fruit is placed in a microwave drying sterilization machine and is kept for 5-8min at a heating temperature of 60-65 DEG C so as to lead the water content of the material to be lowered at 20-25 percent and play a role of sterilization. The technical scheme overcomes the shortcomings of the prior method for drying the persimmon cake and the quality defect of the product, effectively lightens the damage of the drying process to nutrient content in the persimmon cake, optimizes the processing procedure, greatly shortens the processing time, is beneficial to lower the energy consumption and the production cost, and improves the efficiency.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a persimmon cake processing method which combines hot air drying and sterilization with microwave drying and sterilization. Background technique [0002] At present, in the processing methods of persimmon cakes, methods such as "sun drying" or "hot air drying" are generally used to dry the prepared persimmon pulp and realize the drying and dehydration treatment in the production process of persimmon cakes. [0003] However, these methods have at least the following disadvantages in practical application: [0004] The main disadvantage of sun drying is that when the weather is bad and it rains for a long time, the color of the product will turn dark brown after a long time of storage, and even deteriorate due to microbial contamination; and in the process of sun drying, the material is easily affected by dust, insects, etc. , so that the safety of the product is seriously...

AI Technical Summary

Problems solved by technology

[0004] The main disadvantage of sun drying is that when the weather is bad and it rains for a long time, the color of the product will turn dark brown after a long time of storage, and even deteriorate due to microbial contamination; and in the process of sun drying, the material is easily affected by dust, insects, etc. , so that the safety of the product is seriously affected

[0005] The main defect of hot air drying is that when the temperature of the hot air is low, the drying speed of the hot air is very slow; and when the temperature of the hot air is too high, although the drying speed can be guaranteed, the high temperature is easy to damage the nutrients in the persimmon cake product. cause damage; in addition, hot air drying cannot effectively kill the microorganisms in the product, which may easily cause microbial reproduction pollution and affect food health