Preparation technology of fresh persimmon crisp chips

A preparation process and technology of crispy slices, which is applied in the field of fresh persimmon crispy slices, can solve the problems of less research and development work, backward processing technology, and difficulty in meeting the development requirements of the persimmon industry, and achieve the effect of maintaining shape and reducing water content

Inactive Publication Date: 2014-07-23
LUOYANG INST OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

my country's persimmon processing industry is dominated by traditional persimmons, and is produced in small manual workshops. The processing technology is very backward, and it is far from meeting the needs of the international market. Astringent freeze-dried persimmon slices, concentrated persimmon juice, persimmon crystals, persimmon juice powder, persimmon leaf nutrition and health care granules and other products have less research and development work, and the industrialized processing technology of traditional persimmons has not been studied deeply, and many problems have not yet been solved. solve
There are still few technical patent achievements in domestic persimmon comprehensive processing, and it is difficult to meet the development requirements of the domestic persimmon industry

Method used

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  • Preparation technology of fresh persimmon crisp chips

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Effect test

Embodiment 1

[0029] A preparation process for fresh persimmon chips, the specific preparation steps comprising:

[0030] Step 1. Physical astringency removal at low temperature: Select persimmons with no defects on the surface, fresh, eight-ripe persimmons that are not completely red and soft, and achieve astringency removal by controlling the changes in the storage environment temperature. The specific operation process is to first heat them at -18°C for 24 hours , and then insulated at 0°C for 48 hours, at -18°C for 24 hours, at 0°C for 24 hours, and finally at -18°C for 6 hours to obtain astringent persimmons;

[0031] Step 2. Slicing the deastringent persimmons: Peel the deastringent persimmons, remove the core, and cut into thin slices with a thickness of 5mm, that is, slice the persimmons, put them in a plate, and set aside;

[0032] Step 3. Low-temperature pre-freezing: Put the persimmon slices loaded in the above step 2 into a -40°C environment for deep freezing. When the temperatu...

Embodiment 2

[0039] A preparation process for fresh persimmon chips, the specific preparation steps comprising:

[0040] Step 1. Physical astringency removal at low temperature: Select persimmons with no defects on the surface, fresh, eight-ripe persimmons that are not completely red and soft, and achieve astringency removal by controlling the changes in the storage environment temperature. The specific operation process is to first heat them at -18°C for 24 hours , and then insulated at 0°C for 48 hours, at -18°C for 24 hours, at 0°C for 24 hours, and finally at -18°C for 6 hours to obtain astringent persimmons;

[0041] Step 2. Slicing the deastringent persimmons: Peel the deastringent persimmons, remove the core, and cut into thin slices with a thickness of 6mm, that is, slice the persimmons, put them in a plate, and set aside;

[0042] Step 3. Low-temperature pre-freezing: Put the persimmon slices loaded in the above step 2 into a -40°C environment for deep freezing. When the temperatu...

Embodiment 3

[0049] A preparation process for fresh persimmon chips, the specific preparation steps comprising:

[0050] Step 1. Physical astringency removal at low temperature: Select persimmons with no defects on the surface, fresh, eight-ripe persimmons that are not completely red and soft, and achieve astringency removal by controlling the changes in the storage environment temperature. The specific operation process is to first heat them at -18°C for 24 hours , and then insulated at 0°C for 48 hours, at -18°C for 24 hours, at 0°C for 24 hours, and finally at -18°C for 6 hours to obtain astringent persimmons;

[0051] Step 2. Slicing the deastringent persimmons: Peel the deastringent persimmons, remove the core, and cut them into thin slices with a thickness of 9mm, that is, slice the persimmons, put them in a plate, and set aside;

[0052] Step 3. Pre-freezing at low temperature: Put the persimmon slices loaded in the above step 2 into a -40°C environment for deep freezing. When the t...

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Abstract

A preparation process for fresh persimmon crisps. Fresh persimmons are firstly kept at -18°C for 24 hours, then at 0°C for 48 hours, at -18°C for 24 hours, at 0°C for 24 hours, and finally at -18°C for 6 hours. Physically remove the astringency within hours; then place the deastringent persimmons in a -40°C environment for deep freezing, and then perform vacuum drying, band heating vacuum drying, and high-temperature vacuum drying to prepare fresh persimmon chips; the prepared fresh persimmons Crisp slices are 5-10mm thick whole fresh persimmon slices, which have the color, aroma, taste and texture of fresh persimmons, and the nutritional content will not change. At the same time, because its moisture content is below 5%, it is not conducive to the reproduction of microorganisms It can be stored for a long time and is not easy to deteriorate.

Description

technical field [0001] The invention relates to a food processing technology, in particular to a preparation technology of fresh persimmon chips. Background technique [0002] Persimmon is a persimmon plant in the Persimmon family. It is resistant to drought and barrenness. It has extensive management, few pests and diseases, stable yield and good water conservation benefits. It has been cultivated in my country for more than 3,000 years and is one of the special fruit trees in my country. [0003] Relevant data show that there are more than 500 species of persimmons in the world, mainly distributed in China, Japan and South Korea, followed by Brazil and Italy, and a small amount of cultivation in India, the Philippines, Australia, Spain and other countries. my country's persimmon production accounts for 70% of the world's total persimmon production. There are more than 800 varieties of persimmons cultivated in my country, and its output is second only to apples, pears, an...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/212A23L19/00
Inventor 吴锐张旦闻孙娟
Owner LUOYANG INST OF SCI & TECH
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