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
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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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