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Preparing technology for icy-crisp persimmons

A preparation process and persimmon technology are applied in the field of preparation technology of ice-flavored persimmons, which can solve the problems that the processing technology of persimmons is not in-depth, it is difficult to meet the development requirements of the persimmon industry, etc., and is convenient for transportation and market sales, convenient for storage and transportation, and avoids dry shrinking effect

Inactive Publication Date: 2016-08-03
李新顺
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Domestic research on persimmon processing technology is not in-depth, and it is difficult to meet the development requirements of the domestic persimmon industry

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A preparation process of crispy persimmons, comprising the following steps: (1) Cleaning and sterilization: select fresh, insect-free, non-damaged persimmons that are more than six mature, wash them with clean water, and then use permanganate with a mass concentration of 0.1% Soak in potassium solution for 5 minutes to sterilize, wash with water again, and place the persimmons separately according to their maturity;

[0024] (2) Deastringency and packing: After cleaning and sterilizing, use hot water at 100°C to deastringently treat six-ripe persimmons for 6 minutes, use hot water at 100°C for seven-ripe persimmons for 5.5 minutes, and use 100°C Use hot water at 100°C to remove the astringency of the persimmons for 4 minutes, and use hot water at 100°C for 3 minutes to remove the astringency of the persimmons that are more than nine ripe. in the box;

[0025] (3) Softening: put the boxed persimmons in a greenhouse preheated to 26°C for 15 days of softening treatment. ...

Embodiment 2

[0030] A preparation process of crispy persimmons, comprising the following steps: (1) Cleaning and sterilization: select fresh, insect-free, non-damaged persimmons that are more than six mature, wash them with clean water, and then use permanganic acid with a mass concentration of 0.01% Soak in potassium solution for 7 minutes to sterilize, wash again with water, and place the persimmons separately according to their maturity;

[0031] (2) Deastringency and packing: After cleaning and sterilizing, use hot water at 95°C to deastringently treat six-ripe persimmons for 7 minutes, and hot water at 95°C for 6 minutes to treat seven-ripe persimmons. Deastring treatment for eight-ripe persimmons for 5.5 minutes, and hot water at 95°C for 4.5 minutes for over-nine-ripe persimmons. After taking out and drying, each persimmon is wrapped in non-woven wrapping paper and put into a packing box;

[0032] (3) Softening: put the boxed persimmons in a greenhouse preheated to 27°C for 14 days ...

Embodiment 3

[0037]A preparation process of crispy persimmons, comprising the following steps: (1) Cleaning and sterilization: select fresh, insect-free, non-damaged persimmons that are more than six mature, wash them with clean water, and then use permanganate with a mass concentration of 0.2% Soak in potassium solution for 5 minutes to sterilize, wash with water again, and place the persimmons separately according to their maturity;

[0038] (2) Deastringency and packing: After cleaning and sterilizing, use hot water at 90°C to deastringently treat six-ripe persimmons for 7.5 minutes, and use hot water at 90°C for seven minutes to deastringently ripe persimmons. Hot water is used to remove the astringency of eighth-ripe persimmons for 6 minutes, and hot water at 90°C is used for 7 minutes to remove the astringency of more than nine-ripe persimmons. After taking out and drying, each persimmon is wrapped in non-woven wrapping paper and put into a packing box;

[0039] (3) Softening: put th...

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Abstract

The invention relates to a preparing technology for icy-crisp persimmons.The preparing method includes the steps that persimmons are cleaned, sterilized and then subjected to stringency removing treatment with hot water at the temperature of 60 DEG C or above; the persimmons are placed into a greenhouse at the temperature of 8 DEG C to 28 DEG C and are softened for 7 days to 16 days; the softened persimmons are put into a cold storage, frozen and subjected to icy-crisp processing for 10 days to 20 days, and the temperature is gradually reduced to -7 DEG C to -15 DEG C from 0 DEG C, and is reduced by 0.5 DEG C to 1.5 DEG C every day.After the made icy-crisp persimmons are cut, it can be observed that persimmon pulp is layered, ice and pulp are alternated, the crisp taste and the sweet taste are achieved, the storage period of the persimmons can be effectively prolonged, and the icy-crisp persimmons are not prone to metamorphism, good in taste and convenient to store and transport.Carbohydrate, microelements and vitamins contained in the persimmons are high among fruits, and the icy-crisp persimmons are natural organic food which is capable of dispelling summer heat, removing heat and refreshing and rich in nutrient in hot summer.

Description

technical field [0001] The invention relates to the technical field of food processing and storage, in particular to a preparation process of crispy persimmons. Background technique [0002] Persimmon is one of the characteristic fruits in my country. It has a long history of cultivation, unique flavor and rich nutrition. It is a seasonal fruit welcomed by consumers. The harvesting period of persimmons is concentrated and the time is short. If they are not picked in time, they tend to soften and fall to the ground after ripening. Historically, persimmons have a single processing method, and they rot within 3 to 5 days after deastringency. They are not resistant to storage and transportation. They can only be sold locally. Not into industrialization. Regardless of whether the astringency is removed by traditional blisters or in recent years by ethephon and ethane, the astringency is directly stored in a cold storage. Although it can increase the storage time, persimmons are...

Claims

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Application Information

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IPC IPC(8): A23L19/00A23L5/20A23L5/10
Inventor 李新顺李文良
Owner 李新顺
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