Color protection and preservation method of dried persimmons

Abstract

The invention discloses a color protection and preservation method of dried persimmons. The method comprises the following steps: 1, selecting mature persimmons with complete fruit bodies and performing airing and peeling; 2, putting the peeled persimmons into a first color protection solution and performing soaking, taking out the soaked persimmons and performing air drying; 3, putting the air dried persimmons into a second color protection solution and performing soaking, taking out the soaked persimmons and performing air drying; 4, rolling the air dried persimmons in pine nuts, transferring the persimmons into a sealed container and performing stacking; 5, drying the stacked persimmons; 6, sealing and storing the dried persimmons until frost appears; and 7, packaging the persimmons with frost to obtain a dried persimmon finished product. The color protection and preservation method respectively adopts color protection solutions containing different concentrations of konjac glucomannan and chlorine dioxide for soaking the peeled persimmon, so soluble polyphenolic tannin in persimmon flesh is converted into insoluble tannin, a way of enzymatic browning of the dried persimmons isblocked, and discoloration of the dried persimmons in the manufacturing procedure is reduced, thereby realizing a continuous color protection effect, prolonging the preservation time of the dried persimmons and enhancing the preservation effect of the dried persimmons.

Description

technical field [0001] The invention belongs to the technical field of persimmon production, and in particular relates to a color-preserving and fresh-keeping method for persimmons. Background technique [0002] Persimmon is a persimmon plant of the persimmon family. There are about 250 species of persimmons in the world, most of which are tropical or subtropical plants, and a few are produced in warm temperate zones. China is the country with the highest persimmon output in the world, and persimmon is one of the main products of Chinese persimmon deep processing. According to "Compendium of Materia Medica", persimmons are sweet in taste and flat in Qi, astringent in nature, and have the functions of invigorating the spleen, astringent intestines, relieving cough, and stopping bleeding. Symptoms such as sore throat, dry throat, sore mouth and tongue, hematemesis and hemoptysis have significant curative effects. [0003] To process persimmons into persimmons, first remove a...

AI Technical Summary

Problems solved by technology

There is no color protection treatment in the traditional processing technology, and the dried persimmons are brown and black, with poor appearance and color quality

In the prior art, methods such as sulfur fumigation, soaking in sodium sulfite solution or soaking in other anti-fungal agents are often used to protect the color, which is simple and easy, and the cost is low. Harmful residue, does not meet the requirements of green food production