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Processing method for full-nutrition sweetend roll from persimmon

A processing method and technology of fruit peel, applied in the confectionary industry, confectionery, food science, etc., can solve the problems of indigestibility, etc., and achieve the effect of easy digestion, mechanized production of process flow, and simple and easy preparation method

Active Publication Date: 2014-03-26
TIANJIN NONGKE FOOD BIO TECH & SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The mouthfeel of persimmon full-nutrition fruit peel obtained by the above method needs to be improved, and it contains more fiber at the same time, which is not easy to digest

Method used

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  • Processing method for full-nutrition sweetend roll from persimmon

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A kind of processing method of persimmon full-nutrition fruit peel, its steps are as follows:

[0033] (1) Selection: The maturity of persimmons is 9 minutes;

[0034] (2) Cleaning: Wash the persimmons mentioned in (1) with clean water to remove surface impurities and dust;

[0035] (3) Remove astringency: Pass the persimmons mentioned in (2) evenly through the cleaning tank filled with 65-75% ethanol, 3-5% acetic acid (acetic acid can break the membrane), and 0.8% sodium glutamate aqueous solution through the conveyor belt. Sodium glutamate can keep the meat fresh, crisp and fragrant), and put it flat in the plastic basket with holes, stack it layer by layer, and quickly wrap the stacked persimmons in a large plastic tent to form an airtight environment, and remove the astringency for 4 days ;

[0036] (4) Squeeze and separate: Squeeze and break the persimmons after (3) deastringency to separate the stalk, peel and pulp, and filter out the peel and stalk through a 40...

Embodiment 2

[0049] A kind of processing method of persimmon full-nutrition fruit peel, its steps are as follows:

[0050] (1) Selection: The maturity of persimmons is 7 minutes;

[0051] (2) Cleaning: Wash the persimmons mentioned in (1) with clean water to remove surface impurities and dust;

[0052] (3) Remove astringency: Pass the persimmons mentioned in (2) evenly through the cleaning tank filled with 65-75% ethanol, 3-5% acetic acid (acetic acid can break the membrane), and 0.8% sodium glutamate aqueous solution through the conveyor belt. Sodium glutamate can keep the meat fresh, crisp and fragrant), and put it flat in the plastic basket with holes, stack it layer by layer, and quickly wrap the stacked persimmons in a large plastic tent to form an airtight environment, and remove the astringency for 4 days ;

[0053] (4) Squeeze and separate: Squeeze and break the persimmons after (3) deastringency to separate the stalk, peel and pulp, and filter out the peel and stalk through a 40...

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Abstract

The invention relates to a processing method for a full-nutrition sweetend roll from persimmon. The method comprises the following steps: (1) de-astringenting; (2) squeezing and separating: squeezing and smashing deastringented persimmon to separate carpopodium and pericarp from pulp, and filtrating away the carpopodium and the pericarp with a filter cloth to obtain pulp magma; (3) mashing and defibering: cold-mashing the pulp magma obtained at the step (2), and filtrating away the fiber to obtain uniform and impurity-free pulp magma with fine and smooth texture; (4) centrifugal dewatering: centrifuging the defibered pulp magma for removing water to obtain concentrated, dewatered and defibered pulp magma to be used as a raw material for preparing the sweetend roll; (5) mixing the raw material; (6) placing the material on plates and slicing. According to the invention, the persimmon pulp magma used for preparing the sweetend roll is subjected to mashing and defibering, so that the fiber length and content of the persimmon pulp magma are reduced, thus finished products are relatively easy to be digested, the taste of the finished products is improved and browning of the finished products is avoided.

Description

technical field [0001] The invention belongs to the field of food preparation, and relates to a method for processing persimmon full-nutrition fruit peel. Background technique [0002] The annual output of persimmons in my country is about 500,000 tons. The market is concentrated and the sales cycle is very short. If there is no supporting processing technology, it will easily cause serious consequences of "rotten in peak season and broken in off-season". Therefore, supporting processing technology after harvesting persimmons has become a constraint Bottleneck problem in the development of high-end industries. Moreover, the variety of persimmon processed products is single. For a long time, there has only been one kind of persimmon on the market, and because most of the persimmon production is scattered in the workshop processing of fruit farmers, the production scale is small, the technical level is low, and there is no guarantee for product standardization and food safety. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48
Inventor 苏志强李喜宏陈圆圆徐立男李琪李瑶瑶
Owner TIANJIN NONGKE FOOD BIO TECH & SCI
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