Unlock instant, AI-driven research and patent intelligence for your innovation.

A kind of processing method of persimmon

A processing method and technology of persimmons, which are applied in the field of fruit processing and production, can solve the problems of poor taste, unhygienic, and incapable of industrialized large-scale production, and achieve the effect of high sugar content, delicate taste, and bright color

Active Publication Date: 2018-01-19
王书亮
View PDF5 Cites 0 Cited by
  • 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 naturally; so the current processing method takes care of one and loses the other, resulting in insufficient sugar content, long time for deastringency, and poor taste; 2. Repeatedly It takes more than five minutes to make cakes by hand, which cannot be industrialized and mass-produced, and is extremely unhygienic; 3. The processed persimmons are still traditional fruit cream-covered persimmons, and the color and appearance are not satisfactory

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

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 preservation 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...

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 preservation 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-brew...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

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 on a tray, evenly spraying onto the persimmons baijiu which has an alcoholic strength of 56-70 degrees and is brewed by pure grains, and baking in a baking furnace at the temperature of 210-225 degrees centigrade 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 natural sugar; peeling, and quick-freezing for shaping; after that, carrying out baking dehydration on the persimmons for 13 hours by hot air with a constant temperature of 45-50 degrees centigrade to enable the water content to not be lower than 22 percent and not higher than 24 percent; and grading and classifying the dried persimmons in a sterile workshop, weighing every persimmon, and carrying out vacuum packaging with transparent films to obtain commercially available goods. The dried persimmons prepared by the present method have a high sugar content, with the original flavor of the fresh persimmons being maintained, a bright colour as well as a smooth texture.

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

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): A23L19/00
CPCA23L19/00
Inventor 王书亮
Owner 王书亮