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

Inactive Publication Date: 2018-09-28
荔浦市万家兴果蔬专业合作社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the traditional processing method of preserved persimmons produces severe persimmons with a bad taste and short storage time, which cann

Method used

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Examples

Experimental program
Comparison scheme
Effect test

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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PUM

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Abstract

The invention relates to the technical filed of food processing, and concretely relates to a persimmon preserved fruit processing method. The method comprises the following steps: 1) selecting high-quality fresh fruits and immersing the fresh fruits in limestone-ethylene mixed liquor, taking the fresh fruits out and washing the fresh fruits, and removing the peels of the fresh fruits; 2) immersingthe peeled persimmon in immersion liquid prepared by a plant extract, egg white lysozyme, D-isoascorbic acid, nicotinamide and absolute ethyl alcohol for 3-5 h at the temperature of 30-40 DEG C, wherein the plant extract is mainly prepared by sugarcane, beet, red berries, chicory, banksia rose, Vanilla fragrans (Salisb.) Ames, ampelopsis japonica, tamarix chinensis leaves, and radices ligustici sinensis; 3) performing primary baking, performing cake making and stacking, and performing secondary baking; and 4) storing the baked persimmon in a sealing mode, and after the surfaces frost, performing disinfection and package. The persimmon preserved fruit has brilliant luster, keeps the color of the fruits, effectively prolongs the shelf stage, is crisp and fragrant, and has good mouthfeel, and the preparation method has the advantages of simple step and easy processing.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a processing method of preserved 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. Traditional Chinese medicine believes that it is sweet, cold and slightly astringent, and it belongs to the lung, spleen, stomach, and large intestine meridian. Accepted by the public. At present, the traditional processing method of preserved persimmons produces persimmons with severe astringency, poor taste and short storage time, which cannot satisfy people's pursuit of more delicacies, resulting in a reduction in the sales market of preserved persimmons and a reduction ...

Claims

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Application Information

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IPC IPC(8): A23G3/48A23L5/00A23L5/20A23L5/41A23B7/16A23G3/36
CPCA23B7/16A23G3/366A23G3/48A23V2002/00A23L5/25A23L5/27A23L5/41A23L5/57A23V2200/10A23V2200/14A23V2200/16A23V2200/22A23V2250/082A23V2250/21A23V2250/7046A23V2250/708A23V2200/048A23V2250/116A23V2250/1578
Inventor 刘小斌
Owner 荔浦市万家兴果蔬专业合作社
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