Method for producing deastringent persimmon juice

Abstract

The invention provides a method for producing deastringent persimmon juice. The method comprises the following steps of: selecting fifty percent to ninety percent mature persimmons and cleaning the persimmons by different grades, removing the bases of the persimmons and pulping the persimmons, thereby obtaining persimmon pulp; adding water to the persimmon pulp and evenly mixing, heating the mixture to the range of 30-80 DEG C, adding food-grade gelatin or food-grade hydrolysate peptide, continuing heating to the range of 40-90 DEG C, and preserving the heat and stirring for 0.1-0.5h, and filtering out persimmon dregs, thereby obtaining the deastringent persimmon juice. The method provided by the invention is characterized in that the food-grade gelatin or hydrolysate peptide is adopted as a deastringent so that the obtained deastringent persimmon juice is safe to the human body without toxic and harmful effect, and simultaneously, the gelatin or the hydrolysate peptide is capable of aggregating tannin in persimmon to form precipitate so that the persimmon dregs can be well separated out and the persimmon juice can be clarified well. Furthermore, with the method, the deastringent time is greatly shortened, and simultaneously, the astringent is thoroughly removed, the deastringent effect is stable without astringent recovery; and the method provided by the invention is quite simple and convenient to operate, wide in application range and capable of performing production on the existing concentrated apple juice production line.

Description

Technical field [0001] The invention belongs to the field of deep processing of fruits and vegetables, and specifically relates to a production method of deastringent persimmon juice. Background technique [0002] Persimmon belongs to the quasi-nut type, Diospyrosaceae, and has high nutritional value and medicinal value. The varieties of persimmons can be divided into four types: complete sweet persimmon, complete astringent persimmon, incomplete sweet persimmon and incomplete astringent persimmon. However, the variety and quantity of sweet persimmon are limited. Astringent persimmon is the most cultivated type in the world because of its high yield, strong resistance, late ripening of the fruit, and storage and transportation. Astringent persimmon is quite astringent due to the high content of soluble tannins when the fruit is ripe, so it must be de-astringent before being eaten. [0003] At present, the common methods for removing astringency of persimmon are: warm water removi...

AI Technical Summary

Problems solved by technology

However, the operation time of the above-mentioned astringent removal method is still maintained at more than tens of hours, and there are disadvantages such as the harm of bactericide residues to human health, and the operation method of astringent removal is not simple enough.