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A kind of comprehensive utilization processing method of persimmon

A processing method and persimmon technology are applied in the field of comprehensive utilization and processing of persimmons to achieve the effects of reducing process links, improving precipitation rate and facilitating large-scale industrialization implementation.

Active Publication Date: 2020-11-10
陕西天路通生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The object of the present invention is to provide a processing method for comprehensive utilization of persimmons. Pick persimmons and freeze them for storage, then directly crush the frozen persimmons to remove their astringency, and finally process the persimmons into beverage juice and persimmon powder to comprehensively utilize persimmon pulp raw materials , improve the utilization rate of raw materials, and solve the problem of industrialization implementation of persimmons for a long time

Method used

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  • A kind of comprehensive utilization processing method of persimmon
  • A kind of comprehensive utilization processing method of persimmon

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] A technical scheme of a persimmon comprehensive utilization processing method is as follows, comprising the following steps:

[0045] 【1】Material preparation

[0046] Put eight or nine ripe persimmons into the cold storage and store them at a temperature of -30°C to -20°C for 6 months. After leaving the warehouse, the frozen persimmons should be thawed with clean water at room temperature for 2-3 hours. Add 0.5% sodium sulfite to protect the color. Due to the addition of sodium sulfite during the thawing process, the color and pulp quality of persimmons did not change significantly.

[0047] 【2】Preparation of persimmon puree

[0048] 【2.1】Manual depeding and beating;

[0049] [2.2] After aseptically sealing the slurry, store it at -5 to -3°C;

[0050] 【3】Deastringency and clarification of persimmon puree

[0051] [3.1] Filtration of raw pulp: after the raw pulp is thawed, add 0.01% vitamin C, use double-layer gauze for coarse filtration, remove suspended matter, and ...

Embodiment 2

[0070] It is roughly the same as Example 1, except that after thawing, the step of removing astringency with warm water is added.

[0071] A technical scheme of a persimmon comprehensive utilization processing method is as follows, comprising the following steps:

[0072] 【1】Material preparation

[0073] Put eight or nine ripe persimmons into the cold storage and store them at a temperature of -30°C to -20°C for 6 months. The frozen persimmons after leaving the warehouse should be thawed with clean water at room temperature for 3 hours, and 0.5 % sodium sulfite to protect the color, then the water temperature was raised to 35°C, and the warm water was used to deastringent for 10 hours. Due to the addition of sodium sulfite to the warm water deastringency, the color and pulp quality of persimmons did not change significantly.

[0074] 【2】Preparation of persimmon puree

[0075] 【2.1】Manual depeding and beating;

[0076] [2.2] After aseptically sealing the slurry, store it at...

Embodiment 3

[0097] Roughly the same as Embodiment 1 and 2, only the ingredients in the beverage configuration are different. Embodiments 1 and 2 are for configuring clear beverages, and Embodiment 3 is for configuring cloudy juice type beverages. The difference is that clear drinks do not add stabilizers, keep clear and translucent, visible light transmittance reaches over 90-95%, and there is no solid matter visible to the naked eye; while cloudy juice drinks add a compound stabilizer to the configuration, light transmittance It has a poor degree of milkiness, and there is no obvious layering phenomenon in long-term storage.

[0098] A technical scheme of a persimmon comprehensive utilization processing method is as follows, comprising the following steps:

[0099] 【1】Material preparation

[0100] Put eight or nine ripe persimmons into the cold storage, store them at -30°C to -20°C for 6 to 8 months, and thaw the frozen persimmons after leaving the warehouse with clean water at room te...

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Abstract

The invention discloses a comprehensive utilizing and processing method of persimmons. The comprehensive utilizing and processing method comprises the following steps of preparing raw materials, preparing persimmon plasmogen, performing astringent taste removal and clarification on the persimmon plasmogen, preparing a beverage, preparing persimmon powder and the like. In the preparation process, persimmons are subjected to composite astringent taste removal treatment, so that the generation of astringent taste and astringent taste recurring can be avoided. Frozen persimmons are used as raw materials, the whole persimmon flesh is comprehensively utilized in a lossless manner, and nutrient components of the persimmons are reserved. Large-scale industrial implementation is facilitated.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a comprehensive utilization and processing method of persimmons. Background technique [0002] Persimmon has high sugar content, contains carotene, multivitamins, fat, protein and minerals such as Ca, P, Fe, etc. The cellulose in persimmon is as high as 3.1%, which is the highest content in fruit. Persimmon dietary fiber, vitamin C higher than normal fruit. There are many varieties of persimmons, and the output is large. As a seasonal product, persimmons are easy to soften after collection due to the concentrated harvest period, and they are not resistant to storage. So far, there is no mature large-scale storage and preservation technology for popularization and application, so persimmons can only be sold as soon as possible at a low price. It is mainly used for fresh food or processed into persimmons. The product is single and the processing time is very short, which limits the ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L19/00A23L27/12A23L2/02A23L2/84A23L2/52A23B7/04A23L5/20A23L5/41A23G3/48A21D2/36A21D13/06
Inventor 翟文俊
Owner 陕西天路通生物科技有限公司