Persimmon de-astringency method

Abstract

The invention discloses a persimmon de-astringency method. The persimmon de-astringency method comprises the following steps: putting astringent persimmons into a container; adding mashed dropped persimmons and uniformly mixing the astringent persimmons with the mashed dropped persimmons; adding water until the water immerses the mixed persimmons; and immersing the mixed persimmons for 20-35 hours to finish de-astringency, wherein the weight ratio of the astringent persimmons to the mashed dropped persimmons is 100 to (30-40). According to the method, the dropped persimmons are used for carrying out the de-astringency on the astringent persimmons so that wastes are reutilized and resources are effectively saved; meanwhile, the adverse effects caused on a human body by the fact that people eat fruits subjected to de-astringency performed by a chemical reagent are avoided; the de-astringency time is short; the persimmons subjected to de-astringency are crispy as well as delicious and tasty, do not soften within the storage period of 6-8 days; the whole method is simple and easy to operate and low in cost.

Description

technical field [0001] The invention relates to a fruit processing method, in particular to a persimmon deastringency method. Background technique [0002] Persimmon is one of the special fruits in our country, which has high nutritional value, but the persimmons in our country are basically astringent, and they need to be deastringent before they can be eaten. The existing methods for removing the astringency of scorpion mainly contain the following types: [0003] 1. Warm water deastringency method: Soak astringent persimmons in warm water at about 40°C, so that under higher temperature and hypoxic conditions, the respiration is strengthened and turned to anaerobic respiration, and the astringency can be removed after a day and night. The flesh of the persimmons deastringent by this method is crisp and hard, the color is beautiful, and the flavor is good, but the persimmon fruit has a large water content and cannot be stored for a long time, so it is suitable for a small ...

AI Technical Summary

Problems solved by technology

[0006] 4. Lime water deastringency method: immerse astringent persimmon in 7% lime water, and the astringency can be removed after 3 to 5 days. The fruit treated by this method is crisp and tender, not easy to rot, but it is not easy to show signs of lime on the fruit surface If it is washed, it will interfere with the aesthetics of the product

[0008] 6. Carbon dioxide deastringency method: Stack persimmons in a sealed plastic film tent, and use a steel cylinder to inject carbon dioxide to keep the carbon dioxide concentration in the tent above 60%, so as to reduce the oxygen concentration and cause hypoxic respiration. At 30°C, the astringency can be removed in 3 to 6 days. The persimmons removed by this method are hard in texture and can be stored for a long time

[0010] But in above-mentioned method, mostly adopt chemical reagent to remove astringent, can affect the mouthfeel and the quality of zizi to a certain extent, and the time of removing astringent is longer, and there is re-astringent phenomenon, if long-term edible adopts the astringent of chemical reagent to remove astringent in addition Mangoes can also cause adverse effects on the body; there are few methods of removing astringency without chemical reagents. Although the time for removing astringency is short, the storage period of the deastringent fruits is also short and perishable.