A kind of persimmon whole fruit puree sauce and preparation method thereof

A sauce and persimmon paste technology, which is applied in the field of persimmon whole fruit puree sauce and its preparation, 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: 2017-06-16
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 make sauce. The utilization of nutrients in the fruit is limited, and many macromolecular substances are not conducive to the absorption of the human body.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A preparation method of persimmon whole fruit puree sauce, comprising the steps of:

[0024] 1) Raw material processing: 100kg of seven or eight mature persimmons were washed, squeezed and crushed, and the stalks were removed to obtain the peel and pulp puree;

[0025] 2) Ultra-high pressure treatment: 500kg of pure water was added to the raw slurry obtained in step 1, the pressure was 350MPa, the action temperature was 50°C, and the ultra-high pressure treatment was performed for 5 minutes;

[0026] 3) Ultrasonic treatment: The solution obtained in step 2) was ultrasonically treated for 10 minutes at a temperature of 50°C and a power of 300W;

[0027] 4) Enzymolysis: The solution obtained in step 3) is placed in a sealed fermenter, and the compound enzyme of activated pectinase, apple amylase, and pectin lyase is added for enzymolysis. The enzymolysis time is 20 minutes, and the enzyme The solution temperature is 43-45°C, the weight ratio of pectinase, apple amylase, ...

Embodiment 2

[0032] A preparation method of persimmon whole fruit puree sauce, comprising the steps of:

[0033] 1) Raw material processing: 100kg of seven or eight mature persimmons were washed, squeezed and crushed, and the stalks were removed to obtain the peel and pulp puree;

[0034] 2) Ultra-high pressure treatment: 300kg of pure water was added to the raw slurry obtained in step 1, the pressure was 350MPa, the action temperature was 40°C, and the ultra-high pressure treatment was performed for 2 minutes;

[0035] 3) Ultrasonic treatment: The solution obtained in step 2) was subjected to ultrasonic treatment for 8 minutes, the action temperature was 40°C, and the power was 300W;

[0036] 4) Enzymolysis: The solution obtained in step 3) is placed in a sealed fermenter, and the compound enzyme of activated pectinase, apple amylase, and pectin lyase is added for enzymolysis. The enzymolysis time is 25 minutes. The solution temperature is 43-45°C, the weight ratio of pectinase, apple am...

Embodiment 3

[0041] A preparation method of persimmon whole fruit puree sauce, comprising the steps of:

[0042] 1) Raw material processing: 100kg of seven or eight mature persimmons were washed, squeezed and crushed, and the stalks were removed to obtain the peel and pulp puree;

[0043] 2) Ultra-high pressure treatment: 400kg of pure water was added to the raw slurry obtained in step 1), the pressure was 350MPa, the action temperature was 45°C, and the ultra-high pressure treatment was performed for 3 minutes;

[0044] 3) Ultrasonic treatment: process the solution obtained in step 2) for 5 minutes with ultrasonic treatment at a temperature of 45°C and a power of 300W;

[0045] 4) Enzymolysis: The solution obtained in step 3) is placed in a sealed fermenter, and the compound enzyme of activated pectinase, apple amylase, and pectin lyase is added for enzymolysis. The enzymolysis time is 30 minutes. The solution temperature is 43-45°C, the weight ratio of pectinase, apple amylase, and pect...

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PUM

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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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Patent Type & Authority Patents(China)
IPC IPC(8): A23L21/10A23L5/20
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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