Processing method of persimmon cakes

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...

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, the traditional processing methods of persimmons have different disadvantages. The main performance is that the production process needs to be pinched multiple times, which consumes a lot of labor.

The drying time after the existing persimmon processing method is piled up and covered is very long, more than 35 hours