A kind of preparation method of preserved Baoshan sweet persimmon

A production method and persimmon technology, which are applied in confectionery, confectionery industry, food science and other directions, can solve the problems of difficult preservation, lack of variety in taste and flavor, poor appearance and color and luster.

Active Publication Date: 2016-06-29
云南立春冻干食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The processing of sweet persimmon is mainly based on the traditional dried persimmons with skins. The appearance and color of the products are poor, it is not easy to preserve, and the taste and flavor are lacking in diversity.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Select the fresh fruit of nine ripe sweet persimmons, peel off the skin of the sweet persimmons, slice them and cut them horizontally, keeping the persimmon slices round. Using 0.5% edible citric acid and 0.1% sodium D-isoascorbate to formulate the color protection solution, soak color protection, and the color protection time is 8 hours. After draining, use a 25% concentration of sugar solution (prepared from white granulated sugar and purified water), and cook at a temperature of 75°C and a time of 10 minutes. The candied fruits are taken out, drained, and put into a tray, and dried in a blast drying oven at 70°C for 12 hours. Dry it until it does not touch your hands, and then it can be sealed and packaged.

Embodiment 2

[0020] Select the fresh fruit of nine ripe sweet persimmons, peel off the skin of the sweet persimmons, slice them and cut them horizontally, keeping the persimmon slices round. Use 0.3% edible citric acid and 0.2% sodium D-isoascorbate to formulate the color protection solution for soaking and color protection, and the color protection time is 10 hours. After being drained, a 30% concentration of sugar solution (prepared from white granulated sugar and purified water) is used for cooking. The cooking temperature is 80° C. and the time is 10 minutes. The candied fruits are taken out, drained, and put into a tray, and dried in a blast drying oven at 70°C for 14 hours. Dry it until it does not touch your hands, and then it can be sealed and packaged.

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PUM

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Abstract

A method for making preserved sweet persimmons in Baoshan, preferably at an altitude of 1400-1800 meters, with no spots and no pests and diseases. The outer skin of the sweet persimmons is peeled off, because the sweet persimmons are crisp and have good hardness and are easy to peel. and sliced, the slices are taken cross-cut, and the persimmon slices are kept in a round shape; the color-protecting solution is formulated with edible citric acid with a concentration of 0.3%-0.5% and sodium D-isoascorbate with a concentration of 0.1-0.2%, and soaked for color protection. The sugar solution with a concentration of 25-30% is boiled, and the cooking temperature is 75°C-80°C; it is dried at a temperature of 60°C-70°C until it does not stick to hands. Change the single method of sweet persimmon processing traditional persimmon dried with skin. Secondary fruits and small fruits in sweet persimmon production can be used. The preserved fruit produced by this method has better nutrition retention, better taste and flavor, no added pigment, good appearance and color, and is easy to store and sell.

Description

Technical field [0001] The invention relates to the field of food processing, in particular to a method for preparing Baoshan sweet persimmon low-candy preserved preserves. Background technique [0002] The sweet persimmon planted in Baoshan City, Yunnan Province was introduced and planted in 1976. Later, in the mid-1980s, Jiro's sweet persimmon scion was introduced separately for expansion experiments. The introduction and promotion of the Jilang persimmon in Baoshan has a history of more than 30 years. After 30 years of introduction and domestication, the Jilang persimmon has obtained excellent and stable traits on the fertile soil of Baoshan. It is a persimmon planted in 99% of the city’s persimmon planting area. They are all Jiro sweet persimmons. After unanimous recommendation by relevant departments, the Jilang sweet persimmons currently planted in Baoshan have been approved by the Yunnan Forestry Variety Approval Committee. In April this year, they passed the certification...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23G3/48
Inventor 陈绍旭
Owner 云南立春冻干食品有限公司
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