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Processing technology for Taishan persimmon serial product

A technology for aquatic products and processes, applied in food preservation, food preparation, tea substitutes, etc., can solve problems such as poor product quality, long production cycle, and lack of

Inactive Publication Date: 2014-02-12
马祥青
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The processing and utilization of persimmons in our city is lagging behind, which is reflected in the following aspects: 1. There are basically no processed products, only a small amount of baked persimmons are supplied to fresh food stalls for sale, the added value of persimmons is low, and the labor price is high. Serious waste and loss
2. Farmers’ self-made persimmons are backward in technology, and there are no domestic sales and export products
The processing technology continues to use traditional manual kneading and sun drying, and the product quality is poor
The production cycle is long, and it takes about 60 days to hang the biscuits and spread the frost. After the frost in 2011, the continuous high temperature and rainy weather caused the persimmons to grow moldy and the cakes were seriously dropped. This year, it takes 5-7 catties to produce 1 catty of commercial persimmons, and farmers have suffered heavy losses

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0010] 1. Combining technologies such as CO2 deastringency, vacuum deastringency, 1-MCP deastringency and low-temperature storage to preserve the crispness of persimmon fruit.

[0011] 2. To study the preservation effect of different concentrations of 1-MCP on sweet persimmon.

[0012] 3. The traditional outdoor natural drying method is improved to indoor artificial drying, and the cake making process is mechanized.

[0013] 4. Using single factor and orthogonal rotation combined experimental design method, by measuring the moisture content, color, crispness, nutritional content and other indicators of dehydrated products, research and compare the drying effect of modern vacuum freeze-drying technology and low-temperature puffing technology.

[0014] 5. To study the effects of different treatment methods of fresh leaves and different methods of deenzyming (temperature, time, amount of degreened leaves) on the content of main components such as chlorophyll, carotenoids and solu...

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Abstract

The invention provides a processing technology for a Taishan persimmon serial product, which is established based on abundant persimmon sources of Taian City and problems of persimmon processing of the city to improve an industrial production technological level of the persimmon processing, explore a Taishan persimmon deep processing potential as a target, research high-additional-value products of high-quality persimmon cake, persimmon slices, persimmon leaf tea and the like, develop fresh crispy persimmons and promote the development of sweet persimmons of Taian City. According to the processing technology, various process technological parameters are optimized and the processing technology is subjected to standardized researches to realize comprehensive utilization of the Taishan persimmon sources.

Description

technical field [0001] The processing technology of Taishan persimmon series products belongs to the field of agricultural and sideline products processing. Background technique [0002] Persimmon trees have a long history of cultivation in Tai'an City and are rich in variety resources. According to statistics from the Forestry Department of Shandong Province, in 2011, the cultivation area of ​​persimmon trees in Tai'an City reached 22,400 mu, with an annual output of 10.64 million tons. The main varieties are astringent persimmons, including Mopan persimmon, Niuxin persimmon, Siba persimmon, box persimmon, etc. In recent years, there have been sporadic introductions of Japanese sweet persimmons such as Fu and Jiro. The whole body of the persimmon tree is a treasure, especially the persimmon fruit and persimmon leaves are rich in flavonoids, phenols, fatty acids and other bioactive substances, which are extremely rich in nutrition and health care. At present, the processing...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23B7/154A23B7/024A23B7/00A23P1/14A23F3/34A23L19/00
CPCA23F3/34A23L19/00
Inventor 马祥青
Owner 马祥青