Persimmon full-fruit nutritious protoplasm sauce and preparation method thereof

Abstract

The invention relates to persimmon full-fruit nutritious protoplasm sauce and a preparation method thereof. The preparation method comprises the following steps of performing astringency removal, namely enabling persimmons to uniformly pass through a cleaning tank full of ethanol water through a conveyer belt, flatly stacking the persimmons into a porous plastic basket layer by layer, quickly wrapping the stacked persimmons with a large plastic tent to form a closed environment, and performing astringency removal for 4-10 days; performing squeezed separation, namely squeezing to crush the persimmons to separate persimmon stems, peels and pulps, and filtering out the peels and the persimmon stems through 40-mesh filtering cloth to obtain pulp protoplasm; blending materials, namely uniformly mixing the raw materials according to the optimal raw material ratio to prepare homogenate for later use; and performing sterilization, namely performing ultrahigh-temperature instant sterilization on the persimmon homogenate at the sterilization temperature of 100-130 DEG C for 20 seconds. By the adoption of a germfree canning technology, the original flavor and the rich nutritious value of the fresh persimmons are well retained; concentration is not needed, and the persimmon full-fruit nutritious protoplasm sauce is ready-to-eat or can be eaten with rice or dishes; various eating methods are implemented.

Description

technical field [0001] The invention belongs to the field of food preparation and relates to the deep processing of persimmons, in particular to a persimmon whole fruit nutrient puree sauce and a preparation method thereof. Background technique [0002] Persimmon is very rich in nutrients, rich in sucrose, glucose, fructose, protein, carotene, vitamin C, citrulline, iodine, calcium, phosphorus, and iron. Fresh persimmon contains high iodine, which can prevent endemic goiter. Persimmon is cold in nature, sweet and astringent in taste, and belongs to the lung channel. However, there is seasonality in the harvesting and sales of persimmons, and there are very few processed products of persimmons, most of which are workshop-style processing with low technical level and no guarantee for product safety; See products that preserve the fresh, fruity taste of persimmons. [0003] If persimmons are processed into persimmon jam, like jams made from other fruits, not only will the he...

AI Technical Summary

Problems solved by technology

However, there is seasonality in the harvesting and sales of persimmons, and there are very few processed products of persimmons, most of which are workshop-style processing with low technical level and no guarantee for product safety; See products that preserve the fresh fruitiness of persimmons

[0003] If persimmons are processed into persimmon jam, like jams made from other fruits, not only will the heating and concentration take a long time, the high temperature will cause serious loss of nutrients, greatly reducing the health benefits of persimmons, and adding a lot of sweet substances , during the heating process, it is also very easy to cause the Maillard reaction to occur, resulting in caramelization of the pulp and deepening of the color of the jam, which seriously affects its taste and appearance