Persimmon preserved fruit processing method
A processing method and technology of persimmons, applied in the confectionery industry, the function of food ingredients, and the preservation of food ingredients as antimicrobial, etc., can solve the problems of severe persimmon taste, poor taste, and reduced sales market of dried persimmons
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Embodiment 1
[0026] A processing method of preserved persimmon, specifically comprising the following steps:
[0027] (1) Material selection and processing: select high-quality fresh fruits with hard and brittle texture, no damage, and no pests, soak them in the limestone-ethylene mixture for 3 days, take them out, wash them with clean water, peel them, and set aside;
[0028] (2) Soaking: After mixing 20 parts by weight of plant extract, 3 parts by weight of egg white lysozyme, 2 parts by weight of D-isoascortic acid, 2 parts by weight of nicotinamide and 10 parts by weight of absolute ethanol, add 2 times of Bacteria water to prepare the soaking solution, soak the peeled persimmons in the soaking solution, soak for 3 hours at a temperature of 30°C, and immerse with ultrasonic waves, take out the persimmons after soaking, rinse them, and drain them surface moisture, spare;
[0029] The plant extract is mainly made of the following raw materials in parts by weight: 10 parts of sugarcane, ...
Embodiment 2
[0037] A processing method of preserved persimmon, specifically comprising the following steps:
[0038] (1) Material selection and processing: select high-quality fresh fruits with hard and brittle texture, no damage, and no pests, soak them in the limestone-ethylene mixture for 5 days, remove them, wash them with clean water, peel them, and set aside;
[0039] (2) Soaking: After mixing 30 parts by weight of plant extract, 5 parts by weight of egg white lysozyme, 4 parts by weight of D-isoascortic acid, 3 parts by weight of nicotinamide and 13 parts by weight of absolute ethanol, add 2.5 times of Bacteria water to prepare the soaking solution, soak the peeled persimmons in the soaking solution, soak for 4 hours at a temperature of 35°C, and immerse with ultrasonic waves, take out the persimmons after soaking, rinse them, and drain them surface moisture, spare;
[0040] The plant extract is mainly made of the following raw materials in parts by weight: 15 parts of sugarcane, ...
Embodiment 3
[0048] A processing method of preserved persimmon, specifically comprising the following steps:
[0049] (1) Material selection and processing: select high-quality fresh fruits with hard and brittle texture, no damage, and no pests, soak them in the limestone-ethylene mixture for 7 days, remove them, wash them with clean water, peel them, and set aside;
[0050] (2) Soaking: After mixing 40 parts by weight of plant extract, 7 parts by weight of egg white lysozyme, 6 parts by weight of D-isoascortic acid, 4 parts by weight of nicotinamide and 15 parts by weight of absolute ethanol, add 3 times of Bacteria water to prepare the soaking solution, soak the peeled persimmons in the soaking solution, soak for 5 hours at a temperature of 40°C, and immerse them with ultrasonic waves, take out the persimmons after soaking, rinse them, and drain them surface moisture, spare;
[0051] The plant extract is mainly made of the following raw materials in parts by weight: 20 parts of sugarcan...
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