Persimmon whole-fruit primary pulp sauce and preparation method thereof

A technology for pulp sauce and persimmon, which is applied to the field of pure persimmon whole fruit puree sauce and its preparation field, can solve the problems of unfavorable absorption of macromolecular substances and limited utilization of nutrients, and achieve the effects of promoting dissolution, shortening time and avoiding changes.

Inactive Publication Date: 2015-04-22
桂林得坤生物科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in this method, the pretreatment of persimmons is generally to wash and remove the astringency of persimmons, and then directly crush them to ma

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0022] Example 1:

[0023] A preparation method of persimmon whole fruit puree sauce includes the following steps:

[0024] 1) Raw material processing: Wash 100kg of 70-80% ripe persimmons, crush them, remove the stalks, and obtain the puree of the peel and pulp;

[0025] 2) Ultra-high pressure treatment: Add 500kg of purified water to the pure slurry obtained in step 1), the pressure is 350MPa, the action temperature is 50°C, and the ultra-high pressure treatment is 5 min;

[0026] 3) Ultrasonic treatment: the solution obtained in step 2) is treated with ultrasonic for 10 minutes, the temperature is 50°C, and the power is 300W;

[0027] 4) Enzymatic hydrolysis: place the solution obtained in step 3) in a sealed fermenter, add activated pectinase, apple amylase, and pectin lyase for enzymatic hydrolysis. The enzymatic hydrolysis time is 20 minutes. The solution temperature is 43-45℃, the weight ratio of pectinase, apple amylase, and pectin lyase is 5:3:2, and the added amount of compou...

Example Embodiment

[0031] Example 2:

[0032] A preparation method of persimmon whole fruit puree sauce includes the following steps:

[0033] 1) Raw material processing: Wash 100kg of 70-80% ripe persimmons, crush them, remove the stalks, and obtain the peel and pulp puree;

[0034] 2) Ultra-high pressure treatment: Add 300kg of purified water to the pure slurry obtained in step 1), the pressure is 350MPa, the action temperature is 40°C, and the ultra-high pressure treatment is 2min;

[0035] 3) Ultrasonic treatment: the solution obtained in step 2), ultrasonic treatment for 8min, the temperature of action is 40℃, and the power is 300W;

[0036] 4) Enzymatic hydrolysis: place the solution obtained in step 3) in a sealed fermenter, add activated pectinase, apple amylase, and pectin lyase for enzymatic hydrolysis. The enzymatic hydrolysis time is 25 minutes. The solution temperature is 43-45℃, the weight ratio of pectinase, apple amylase, and pectin lyase is 5:3:2, and the added amount of compound enzyme ...

Example Embodiment

[0040] Example 3:

[0041] A preparation method of persimmon whole fruit puree sauce includes the following steps:

[0042] 1) Raw material processing: Wash 100kg of 70-80% ripe persimmons, crush them, remove the stalks, and obtain the peel and pulp puree;

[0043] 2) Ultra-high pressure treatment: Add 400kg of purified water to the pure slurry obtained in step 1), the pressure is 350MPa, the action temperature is 45°C, and the ultra-high pressure treatment is 3min;

[0044] 3) Ultrasonic treatment: the solution obtained in step 2) is ultrasonically treated for 5 minutes, the temperature is 45°C, and the power is 300W;

[0045] 4) Enzymatic hydrolysis: place the solution obtained in step 3) in a sealed fermenter, add activated pectinase, apple amylase, and pectin lyase for enzymatic hydrolysis. The enzymatic hydrolysis time is 30 minutes. The solution temperature is 43-45℃, the weight ratio of pectinase, apple amylase, and pectin lyase is 5:3:2, and the added amount of compound enzyme ...

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Abstract

The invention discloses a persimmon whole-fruit primary pulp sauce and a preparation method thereof. The preparation method comprises the steps of raw material handling, ultra-high pressure treatment, ultrasonic treatment, enzymatic hydrolysis, filtering, raw material blending, and sterilization to obtain the finished product. According to the preparation method, after the raw materials are treated under ultra-high pressure, ultrasonic extraction is performed under strong mechanical shearing action; the preparation method is capable of promoting the dissolving out of the persimmon tannin by combining two extraction methods; complex enzymes are adopted for treatment to thoroughly decompose the sugar in the persimmon and break macromolecular substances into small molecular components; ultra-high pressure treatment and ultrasonic treatment are adopted to achieve the purpose of astringency removal; as a result, the method of performing airtight astringency removal on the persimmon for 4-10 days after soaking in ethanol, acetic acid and sodium glutamate in the prior art is avoided, and time is shortened.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to persimmon whole fruit puree sauce and a preparation method thereof. Background technique [0002] Persimmon is a temperate deciduous fruit tree of Persimmonaceae berry class. It is native to my country and has a planting history of more than one thousand years in my country. At present, my country has the largest planting area and the largest persimmon fruit output. Persimmons are tender and juicy, sweet and refreshing, and rich in nutrition. There are two kinds of sweet persimmons and astringent persimmons. Astringent persimmons cannot be eaten directly and need to be de-astringent. Sweet persimmons can be eaten fresh. 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 natur...

Claims

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Application Information

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IPC IPC(8): A23L1/06A23L1/015A23L21/10A23L5/20
CPCA23L5/21A23L21/10
Inventor 刘小峰何明茜罗知颂李京生刘二伟
Owner 桂林得坤生物科技股份有限公司
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