Processing method of persimmon cakes

A processing method and technology of dried persimmons, applied in the direction of food science, etc., can solve the problems of labor-consuming, long drying time, and repeated cake-making, and achieve the effect of reducing labor, shortening drying time, and reducing the number of times

Inactive Publication Date: 2018-01-19
GUANGXI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, with the traditional persimmon processing method, the produced persimmons cannot reach the organizational state of traditional persimmons, there is no stage of pine cones, and the quality control requirements of the stacking process are unclear, and it is difficult to quantify the operation
In addition,

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A kind of processing method of persimmon, the steps are as follows:

[0030] S1. Selection: Choose fresh eighth-nine-mature persimmons without disease, no obvious lesions, crisp and hard flesh, and correct fruit shape, and remove rotten and mechanically damaged persimmons;

[0031] S2, peeling: use the foot-operated semi-automatic peeling machine to rotate and peel the fruit selected in step S1, the peel will be removed cleanly, and it will be thin and evenly peeled;

[0032] S3. Drying: Dry the persimmon fruit peeled in step S2 in a drying room at 45°C with a humidity of 20% and a wind speed of 1.5m / s for 15 hours. It reaches 45%-60%, and the tannin content reaches 0.2g / 100g dry weight to 0.3g / 100g dry weight;

[0033] S4, pine cones: put the dried persimmons in step S3 into a tumbling machine for tumbling, the tumbling time is 1min, the rotating speed is 1rpm, and the filling amount is between 1 / 3, so that the pulp cells are broken and the pulp is all softened. no l...

Embodiment 2

[0044] A kind of processing method of persimmon, the steps are as follows:

[0045] S1. Selection: Choose fresh eighth-nine-mature persimmons without disease, no obvious lesions, crisp and hard flesh, and correct fruit shape, and remove rotten and mechanically damaged persimmons;

[0046] S2. Peeling: Rotate and peel the fruit selected in step S1 with a foot-operated semi-automatic peeling machine. The peel should be removed cleanly and thinly and evenly.

[0047] S3. Drying: Dry the persimmon fruit peeled in step S2 in a drying room at 55°C with a humidity of 45% and a wind speed of 3m / s for 25 hours. 45% to 60%, the tannin content reaches 0.2g / 100g dry weight to 0.3g / 100g dry weight;

[0048] S4, pine cones: put the dried persimmons in step S3 into a tumbling machine for tumbling, the tumbling time is 10min, the rotating speed is 5rpm, and the filling amount is between 2 / 3, so that the pulp cells are broken and the pulp is all softened. no lumps;

[0049] S5. Covering the...

Embodiment 3

[0060]A kind of processing method of persimmon, the steps are as follows:

[0061] S1. Selection: Choose fresh eighth-nine-mature persimmons without disease, no obvious lesions, crisp and hard flesh, and correct fruit shape, and remove rotten and mechanically damaged persimmons;

[0062] S2. Peeling: Rotate and peel the fruit selected in step S1 with a foot-operated semi-automatic peeling machine. The peel should be removed cleanly and thinly and evenly.

[0063] S3. Drying: Dry the persimmon fruit peeled in step S2 in a drying room at 50°C, the humidity in the drying room is 35%, the wind speed is 2m / s, and the time is 20 hours. 45% to 60%, the tannin content reaches 0.2g / 100g dry weight to 0.3g / 100g dry weight;

[0064] S4, pine cones: put the dried persimmons in step S3 into a tumbling machine for tumbling, the tumbling time is 5min, the rotating speed is 3rpm, and the filling amount is between 1 / 3, so that the pulp cells are broken and the pulp is all softened. no lumps;...

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PUM

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Abstract

The present invention discloses a processing method of persimmon cakes. The processing method comprises the following steps: fresh persimmons are selected and fruit peels are peeled; the peeled persimmons in step S2 are dried in a drying room at 45 DEG C-55 DEG C until surfaces of the persimmons crust; the dried persimmons are put into a roller to be subjected a rolling; the rolled persimmons aretransferred into a sealing container to be subjected to a piled fermentation at a temperature of 30 DEG C-45 DEG C for a piled fermentation time of 3-8 hours, so that fruit flesh tissues inside the persimmons are further refined and saccharified under a function of endogenous enzymes, an astringent taste of the persimmons is completely removed, and the persimmons are darkened into a red color or areddish brown color and have a sense of transparency; the treated persimmons are subjected to a hot air drying until a moisture content reaches 25-30%; the dried persimmons are sealed for a storage until the surfaces frost; and the frosting persimmons are packaged to obtain a finished product. The processing method can reduce times of cake pinching during processing processes of the persimmon cakes, reduces labor, also can achieve a tissue delicate feeling of traditional persimmon cakes compared with other processing methods, can conduct a quality control of the products, conducts mechanizedoperations and effectively shortens drying time after the pile fermentation.

Description

technical field [0001] The invention relates to the technical field of fruit processing, in particular to a method for processing dried persimmons. Background technique [0002] Persimmon is a perennial deciduous fruit tree belonging to the persimmon family Persimmon. It is native to my country and has been cultivated for more than one thousand years. Persimmon is rich in nutritional value, containing sucrose, glucose, fructose, protein, vitamin C, calcium and other nutrients needed by the human body. As a traditional fruit, persimmon has the effects of invigorating the spleen, astringing the intestines, relieving diarrhea, curing cough and stopping bleeding, and is generally accepted by the public. At present, with the traditional persimmon processing method, the produced persimmons cannot reach the organizational state of traditional persimmons, there is no stage of pine cones, and the quality control requirements of the stacking process are unclear, and it is difficult t...

Claims

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Application Information

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IPC IPC(8): A23L19/00
Inventor 滕建文陈超锋王恒沪韦保耀王勤志
Owner GUANGXI UNIV
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