Method for producing deastringent persimmon juice

A production method and persimmon juice technology are applied in the production field of deastringent persimmon juice, which can solve the problems that deastringency operation mode is not simple enough, bactericide is harmful to human health, etc., and achieves shortening deastringency time, stable deastringency effect, and removal thorough effect

Inactive Publication Date: 2013-05-22
SHAANXI UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Five mature fresh persimmons are selected for grading, cleaning, removing the stems and crushing and beating to obtain persimmon pulp. Add water to the persimmon pulp at a mass ratio of 1:0.1 and mix it, then heat to 70°C, and add food grade that accounts for 1.0% of the persimmon pulp mass. The gelatin is heated to 80° C., and the temperature is kept and stirred for 2.5 hours, and the persimmon residue is filtered out to obtain the astringent persimmon juice.

Embodiment 2

[0016] Six mature fresh persimmons are selected for grading, washing, removing the stems and crushing and beating to obtain persimmon pulp. Add water to the persimmon pulp at a mass ratio of 1:1 and mix it, then heat to 60°C, and add food grade that accounts for 2.0% of the persimmon pulp mass. The gelatin is heated to 70° C., and the temperature is kept and stirred for 1.5 hours. The persimmon residue is filtered out to obtain the astringent persimmon juice.

Embodiment 3

[0018] Eight mature fresh persimmons are selected, washed, stalked, broken and beaten to obtain the persimmon pulp. The persimmon pulp is mixed with water at a mass ratio of 1:0.5, and then heated to 50°C, and 0.5% of the quality of the persimmon pulp is added. The gelatin is heated to 70° C., and the temperature is kept and stirred for 2 hours. The persimmon residue is filtered out to obtain the astringent persimmon juice.

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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...

Claims

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Application Information

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IPC IPC(8): A23L2/04A23L1/015A23L5/20
Inventor 董文宾周悦
Owner SHAANXI UNIV OF SCI & TECH
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