Processing method of dried persimmons

A processing method and persimmon cake technology are applied in the field of fruit processing and production, which can solve the problems of unsanitary, poor taste, and inability to industrialize large-scale production, and achieve the effects of bright color, high sugar content and delicate taste.

Active Publication Date: 2015-06-10
王书亮
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The deficiency of above-mentioned processing production method is, 1, in order to facilitate peeling processing, at present the picking season is mostly processed when the persimmons are not fully ripe before the frost, and now the persimmons are hard and easy to peel; It is fully matured naturally before it is frozen. At this time, the sugar content is the highest, up to 66.8%, and the astringency has been basically removed natura

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Embodiment one: persimmon processing method of the present invention comprises the steps:

[0025] The first step is to pick the fruit

[0026] After the frost of the lunar calendar, when the persimmons are fully ripe and about to fall to the ground naturally, the fruits are picked manually to ensure that the persimmons are perfect as a whole, and the fruit frost naturally secreted by the peel is still retained on the appearance.

[0027] The second step, fumigation and sterilization

[0028] Put the persimmons on trays and send them to the steam equipment, and fumigate them with hot air for 48 hours to ensure that no poisonous bacteria survive on the surface of the persimmons.

[0029] The third step is preliminary dehumidification, astringent removal, sugar preservation and further sterilization

[0030] After the fumigation and sterilization is completed, transfer it directly to a closed container with a tray, and evenly spray pure grain brewed liquor with 70 alcoh...

Embodiment 2

[0039] Embodiment two: persimmon processing method of the present invention comprises the steps:

[0040] The first step is to pick the fruit

[0041] After the frost of the lunar calendar, when the persimmons are fully ripe and about to fall to the ground naturally, the fruits are picked manually to ensure that the persimmons are perfect as a whole, and the fruit frost naturally secreted by the peel is still retained on the appearance.

[0042] The second step, fumigation and sterilization

[0043] Put the persimmons on trays and send them to the steam equipment for 60 hours of hot air fumigation to ensure that no poisonous bacteria survive on the surface of the persimmons.

[0044] The third step is preliminary dehumidification, astringent removal, sugar retention and further sterilization

[0045] After the fumigation and sterilization is completed, transfer it directly to a closed container with a tray, and evenly spray pure grain brewed liquor with 56 alcohol content. W...

Embodiment 3

[0054] Embodiment three: persimmon processing method of the present invention comprises the steps:

[0055] The first step is to pick the fruit

[0056] After the frost of the lunar calendar, when the persimmons are fully ripe and about to fall to the ground naturally, the fruits are picked manually to ensure that the persimmons are perfect as a whole, and the fruit frost naturally secreted by the peel is still retained on the appearance.

[0057] The second step, fumigation and sterilization

[0058]Put the persimmons on trays and send them to the steam equipment, and fumigate them with hot air for 72 hours to ensure that no poisonous bacteria survive on the surface of the persimmons.

[0059] The third step is preliminary dehumidification, astringent removal, sugar retention and further sterilization

[0060] After the fumigation and sterilization is completed, transfer it directly to a closed container with a tray, and evenly spray 60 alcohol content of pure grain-brewed ...

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PUM

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Abstract

The invention discloses a processing method of dried persimmons. The method comprises the following steps: artificially picking fruits after Chinese lunar calendar first frost; fumigating persimmons with hot steam for 48-72 hours; directly transferring the persimmons into a closed container by a tray, evenly spraying baijiu which has the alcoholic strength of 56-70 degrees and is brewed by pure grains onto the persimmons, and baking in a baking furnace at the temperature of 210-225 DEG C for no more than 1 hour; filling the closed container with edible carbon dioxide gas for 68-72 hours to enable the persimmons to completely synthesize nature sugar; peeling, and quick-freezing for shaping; after that, carrying out baking dehydration on the persimmons for 13 hours by hot air with the constant temperature of 45-50 DEG C to enable the water content to be not lower than 22% and not higher than 24%; and grading and classifying the dried persimmons in a sterile workshop, weighing every persimmon, and carrying out vacuum packaging by transparent films to obtain commercially available goods. According to the method, the naturally ripe fruits are adopted and are high in sugar content; the original flavor of the fresh persimmons is maintained; the dried persimmons are bright, tender and beautiful in color as well as fine and smooth in mouth feel, and taste like jam to improve the appetite since natural fruit juice flows in the mouth during biting and chewing.

Description

technical field [0001] The invention belongs to the technical field of fruit processing and production, and in particular relates to a processing method of persimmon fruit. Background technique [0002] Persimmon tastes sweet and is rich in nutrition. Persimmon contains sugar, starch, fat, protein, vitamins, iron, calcium, phosphorus and other nutrients. But persimmons are not easy to keep fresh. Generally, persimmons are processed into persimmons. Persimmon is a traditional food in my country with a long history of processing. Persimmon contains more than 65% sugar (mannitol sugar, glucose, fructose), 1.5% protein, and 0.1% fat. It contains a variety of vitamins, among which vitamin C and sugar are higher than ordinary fruits. The effect. [0003] However, the traditional processing of persimmons has been using natural drying method, manual production, relying on natural drying, labor-intensive and time-consuming, product quality is difficult to guarantee, high-quality p...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23L19/00
CPCA23L19/00
Inventor 王书亮
Owner 王书亮
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