Persimmon fruit primary pulp 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 high-efficiency cell wall breaking, stable quality, and easy operation. simple effect
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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) High-pressure micro-jet micro-grinding treatment: Add 500kg of pure water to the crushed persimmons, process it with a high-speed shear emulsifier for 10 minutes at a speed of 12000r / min, and then use a high-pressure micro-jet ultra-fine pulverizer to process it at 25°C , the treatment pressure is 120MPa, and the number of treatments is 3 times to obtain a paste slurry;
[0026] 3) Fermentation: The paste slurry obtained in step 2) is subjected to ultra-high temperature instantaneous sterilization, then adjusted to pH 7.0, inserted into the cultured mature Lactobacillus bulgaricus liquid strain at 10% by volume, and put into a fermenter for fermentation , the fermentation temperature is 35-37°C, and t...
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) High-pressure micro-jet micro-grinding treatment: Add 600kg of pure water to the crushed persimmons, process them with a high-speed shear emulsifier for 20 minutes at a speed of 10,000r / min, and then use high-pressure micro-jet ultra-fine pulverizers to process them at 25°C , the treatment pressure is 100MPa, and the number of treatments is 2 times to obtain a paste slurry;
[0035] 3) Fermentation: The paste slurry obtained in step 2) is subjected to ultra-high temperature instantaneous sterilization, then adjusted to pH 6.5, and inserted into a cultured mature Lactobacillus acidophilus liquid strain at 12% by volume, and put into a fermenter Fermentation, the fermentation temperature is 35-37°C, and...
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) High-pressure micro-jet micro-grinding treatment: add 500kg of pure water to the crushed persimmons, process it with a high-speed shear emulsifier for 15 minutes at a speed of 8000r / min, and then use a high-pressure micro-jet ultra-fine pulverizer to process it at 25°C , the treatment pressure is 80MPa, and the number of treatments is 2 times to obtain a paste slurry;
[0044] 3) Fermentation: The paste slurry obtained in step 2) is subjected to ultra-high temperature instantaneous sterilization, placed in a sealed fermentation tank, and activated pectinase, apple amylase, and pectin lyase are added for enzymolysis. The enzymolysis time is 30 minutes, the enzymolysis temperature is 43-45°C, the weight ...
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