Dried persimmon processing method

A processing method and persimmon cake technology are applied in the field of fruit processing and production, which can solve the problems of increasing shelf life, mildew, browning and the like, and achieve the effects of preventing persimmon fruit from browning, preventing persimmon fruit from deteriorating, and controlling product quality.

Inactive Publication Date: 2013-04-03
桂林普兰德生物科技有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, there are patents and literature reports that artificial baking technology of persimmons is used to replace the traditional method of natural drying, but it is impossible to completely avoid mildew and browning during processing, or it is necessary to increase the shelf life through sulfur fumigation to protect the color.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Weigh 1000kg (approximately 10,000 pieces) of large persimmons, put the peeled persimmons on a special plastic tray, keep a distance of 2cm when placing them, and stick each other on one side during processing, and then sterilize them in a microwave sterilizer After 5 minutes, transfer the sterilized persimmons to the heat pump barn for roasting. Start the hot air temperature at 70°C. After the barn temperature reaches 55°C, adjust the hot air temperature to 60°C to keep the barn temperature at 55- 60°C, bake for 12 hours. After the persimmon fruit is roasted, turn off the hot air and turn on the natural wind fan for 12 hours of natural ventilation. Turn off the natural wind fan, turn on the hot air, and the air inlet temperature is 60°C. After the temperature of the drying room reaches 45°C, reduce the inlet air temperature so that the drying room is stably controlled at 45-50°C, and the astringency is removed for 12 hours. After the decolorization is finished, close ...

Embodiment 2

[0032] Weigh 1000kg (about 15000 pieces) of small persimmons, put the peeled persimmons on a special plastic tray, keep a distance of 1cm when placing them, one side is bonded to each other during processing, and sterilize in a microwave sterilizer For 5 minutes, transfer the sterilized persimmons to the heat pump barn for roasting, start the hot air temperature at 70°C, and when the barn temperature reaches 55°C, adjust the hot air temperature to 60°C to control the barn temperature at 55- 60°C, bake for 12 hours. After the persimmon fruit is roasted, turn off the hot air and turn on the natural wind fan for 12 hours of natural ventilation. Turn off the natural wind fan, turn on the hot air, and the air inlet temperature is 60°C. After the temperature of the drying room reaches 45°C, reduce the inlet air temperature so that the drying room is stably controlled at 45-50°C, and the astringency is removed for 12 hours. After the decolorization is finished, close all the air inl...

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PUM

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Abstract

The invention discloses a dried persimmon processing method. The processing is executed by combining microwave sterilization and baking in a baking room of a heat pump. The method comprises the specific steps of: selecting persimmon fruits, sterilizing the persimmon fruits, baking the persimmon fruits, softening the persimmon fruits, removing bitterness, stacking and covering, shaping, packaging and scattering flour. In the method, the microwave sterilization is used, microorganisms on the surfaces of the persimmon fruits can be quickly killed, so that the persimmon fruits can be prevented from going bad during the processing; furthermore, polyphenol oxidase (PPO) in the persimmon fruits can be killed; the brown stain of the persimmon fruits can be prevented; during the processing of dried persimmon, most working procedures can be executed in the baking room; the continuity is high; the pollution of the dried persimmon is avoided; the dried persimmon production efficiency is improved; the production cost is reduced; the dried persimmon processing method is easy to operate and low in investment; the quality of the dried persimmon is controllable; and the dried persimmon processing method is suitable for large-scale industrial production.

Description

technical field [0001] The invention belongs to the technical field of fruit processing and production, and in particular relates to a method for processing persimmons. Background technique [0002] Persimmon tastes sweet and is rich in nutrition. Persimmon contains sugar, starch, fat, protein, vitamins, iron, calcium, phosphorus and other nutrients. Dried persimmon is a traditional food of our people and has a long history of processing. However, the processing of persimmons has always been manual production, relying on natural drying, which is labor-intensive and time-consuming. The product quality is difficult to guarantee, and the high-quality product rate is low. Especially in rainy weather, the persimmons will become moldy and rot, causing great losses. Therefore, the research on persimmon processing technology is an urgent problem to be solved in production. It can improve the quality of persimmon, supply the market in advance, and increase farmers' income. [0003]...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L1/015A23L19/00A23L5/20
CPCA23L19/03
Inventor 彭军吕光政刘樟艳叶勇黄秋洁梁昌祥
Owner 桂林普兰德生物科技有限公司
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