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Processing method of low-sugar healthy persimmon cakes

A processing method and technology of persimmon cakes, which are applied in food preservation, fruit and vegetable fresh-keeping, food ingredients as taste improvers, etc., can solve the problem of inability to improve and improve the taste and nutritional value of persimmon cakes, affect the consumption and sales of persimmon cakes, and severe abdominal pain Pain and other problems, to achieve the effect of improving ethanol penetration, reducing sour taste, and improving maturity

Inactive Publication Date: 2018-05-04
安徽谷优美食品科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The present invention aims at the existing problems: the persimmon cake contains more pectin and tannic acid components, which will form stomach lumps after eating, and form gastric persimmon stones in the stomach, which will cause intestinal blockage, severe abdominal pain, Vomiting and other phenomena, pectin and tannic acid residues will damage the teeth, affecting the consumption and sales of persimmon cakes; and the current processing of persimmon cakes is generally in the low-end processing field, which cannot improve and improve the taste and nutritional value of persimmon cakes. And the added value of processing is relatively low

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A method for processing low-sugar persimmon cakes, comprising the following steps:

[0019] (1) Peeling and baking: Select persimmons with good appearance quality and put them in an airtight container with ethylene to stand for 1 day, which can increase the maturity of persimmons and reduce the sour taste of persimmons. After peeling, bake until the moisture content is 43%. , to obtain baked persimmons;

[0020] (2) High-pressure atomization: Put the baked persimmons into the atomization chamber, first pass the atomized mixed enzyme agent into it, and enzymolyze it for 6.5 hours at a temperature of 35°C and a pressure of 0.42Mpa to remove pectin and sugars in the persimmons. Components were degraded, and then 75% ethanol solution was passed into it and the temperature was raised to 43°C for 4.5 hours. The pressure in the atomization chamber was 0.65Mpa to reduce the tannic acid content in the persimmon, and the atomized persimmon was obtained;

[0021] (3) Fermentation...

Embodiment 2

[0030] (1) Peeling and baking: Select persimmons with good appearance quality and put them in an airtight container with ethylene and let them stand for 2 days, which can increase the maturity of persimmons and reduce the sour taste of persimmons. After peeling, bake until the moisture content is 48%. , to obtain baked persimmons;

[0031] (2) High-pressure atomization: Put the baked persimmons into the atomization chamber, first pass the atomized mixed enzyme agent into it, and enzymatically hydrolyze it for 7 hours at a temperature of 36°C and a pressure of 0.58Mpa, and the pectin and sugar components in the persimmons will be degraded. Carry out degradation, then pass 75% ethanol solution into it and raise the temperature to 44 ° C for 5 hours, wherein the pressure in the atomization chamber is 0.72Mpa, reduce the tannic acid content in the persimmon, and make the atomized persimmon;

[0032] (3) Fermentation: Dried the atomized persimmons to a moisture content of 34%, spra...

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PUM

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Abstract

The invention discloses a processing method of low-sugar healthy persimmon cakes. The method is characterized by comprising the following steps: (1), peeling and baking: putting persimmons with good appearance quality into a closed container, leading ethylene into the container, and leaving the container to stand; (2), high-pressure atomization: putting the baked persimmons into an atomizing chamber, and processing the persimmons with an atomizing mixed enzyme agent and 75 percent ethanol respectively; (3), fermentation: drying the atomized persimmons till the moisture content is 30 to 35 percent, and spraying a mixed microbial inoculums to the persimmons to perform fermentation; (4), dipping: dipping the fermented persimmons into a kiwi fruit extracting solution to perform constant temperature soaking, draining water after the persimmons are taken out, so as to obtain dipped persimmons; (5), drying: putting the dipped persimmons into a drying box till the moisture is 10 to 15 percent,then putting the persimmons into a closed chamber to vacuum pumping, and perform low temperature preservation, so as to obtain the persimmon cakes.

Description

technical field [0001] The invention belongs to the technical field of persimmon processing, and in particular relates to a processing method of low-sugar healthy persimmon cake. Background technique [0002] Persimmon cake is made from dried persimmons. It is rich in vitamins and carbohydrates. It is a traditional Chinese snack. It prolongs the eating and shelf life of persimmons, broadens the scope of persimmon processing, and improves the nutrition and health care of persimmons. value. Persimmon cake is rich in dietary fiber, vitamins, minerals and other nutrients. It has the effects of clearing away heat, moisturizing the intestines, stopping bleeding, and lowering blood pressure. It also has good curative effects on diseases such as high blood pressure, constipation, and hemorrhoids. However, persimmon cakes contain a lot of pectin and tannic acid. After eating, they will form stomach lumps and stomach persimmon stones in the stomach, which will cause intestinal blocka...

Claims

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Application Information

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IPC IPC(8): A23L19/00A23B7/144A23L5/20A23L5/10
CPCA23L19/03A23B7/144A23L5/10A23L5/25A23L5/27A23L5/28A23L33/105A23V2002/00A23V2200/14A23V2200/15A23V2250/21
Inventor 潘苗苗
Owner 安徽谷优美食品科技股份有限公司
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