Dried persimmon and cold-chain treatment method thereof

A processing method and technology for dried persimmons, which are applied in the cold chain processing of dried persimmons and the field of dried persimmons, can solve the problems of loss of deliciousness, rough taste, and difficulty in eating.

Inactive Publication Date: 2020-02-28
高小平
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the low moisture content of this kind of persimmon, it does not need to be refrigerated and can be stored for several months at room temperature; With the improvement of requirements, the white persimmon frost attached to the surface of persimmons is easily regarded as a dirty substance. Before eating persimmons, people often like to wash off the nutrient-rich persimmon frost, and then soak in hot water or steam in a pot before eating with confidence. , which makes the tannins in the persimmons return to high temperature, causing the original astringent persimmons to become astringent and lose their delicious taste, and even hard to eat

Method used

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  • Dried persimmon and cold-chain treatment method thereof
  • Dried persimmon and cold-chain treatment method thereof
  • Dried persimmon and cold-chain treatment method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] 1) Processing of dried persimmons: select fresh persimmons that are 7 minutes mature and free from diseases and insect pests, no rot, and no scars, wash them, peel them, put them in a dried persimmon sieve, and dry them in the sun at 32°C for 7 days. Carry out manual kneading for 3 times, then carry out sulfur fumigation with a sulfur dosage of 50g / m3 for 10 minutes, and carry out 2 times of sterilization;

[0027] 2) Quick-freezing: Place the processed persimmons in an environment of -35°C and a wind speed of 3m / s for quick-freezing, so that the dried persimmons pass through the ice crystal formation zone of -1~-5°C within 20 minutes;

[0028] 3) Storage: Transfer the quick-frozen persimmons to a cold storage at -12°C for storage;

[0029] 4) Transportation: Use a refrigerated and insulated vehicle that can maintain -18°C to transport the dried persimmons, and the loading and unloading time of the dried persimmons should be controlled within 1 hour;

[0030] 5) Sales:...

Embodiment 2

[0032] 1) Processing of persimmons: select 8-point mature fresh persimmons without pests, rot, and scars, wash them and put them into astringent tanks, and fill them with carbon dioxide gas to make the carbon dioxide gas content in the tanks reach 95%. , seal the deastringent tank and remove the astringency for 25 hours; take out the deastringent persimmons, wash them, peel them, and bake them in an environment of 58°C for 12 hours. Bake in the environment for 10 hours, and repeat this 3 times; then use 50g / m3 sulfur fumigation for 5 minutes to sterilize, and the number of times of sterilization is 2 times; pack the sterilized persimmons into packaging bags made of antifreeze composite plastic. 500g / bag;

[0033] 2) Quick-freezing: Place the processed persimmons in an environment of -30°C and a wind speed of 5m / s for quick-freezing, so that the dried persimmons pass through the ice crystal formation zone of -1~-5°C within 30 minutes;

[0034] 3) Storage: transfer the quick-froz...

Embodiment 3

[0038] 1) Persimmon processing: select 80% mature fresh persimmons without pests, rot, and scars, wash them, put them in a solution of 10:1 water and quicklime, soak them for 3 days, take out the persimmons with water Wash and peel the persimmons and place them in a dried persimmon sieve for 25 days in the air at 10°C. During the drying period, knead the persimmons manually once every two days, and then fumigate the persimmons with sulfur at 50g / m3 for 10 minutes. ;

[0039] 2) Quick-freezing: Place the processed persimmons in an environment of -32°C and a wind speed of 4m / s for quick-freezing, so that the dried persimmons pass through the ice crystal formation zone of -1~-5°C within 10 minutes;

[0040] 3) Storage: Transfer the quick-frozen persimmons to a cold storage at -18°C for storage;

[0041] 4) Transportation: Use a refrigerated and insulated vehicle that can maintain -18°C to transport the dried persimmons, and the loading and unloading time of the dried persimmons ...

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Abstract

The invention discloses a dried persimmon and a cold-chain treatment method thereof. The method includes the steps: 1) dried persimmon processing: processing a persimmon into a dried persimmon with water content of 28-43%; 2) quick-freezing: quick-freezing the processed dried persimmon at the temperature of minus 30-minus 35 DEG C and at the air speed of 3-5m / s; 3) storage: transferring the quick-frozen dried persimmon, and storing the transferred dried persimmon at the temperature of minus 12-minus 22 DEG C; 4) transportation: transporting the dried persimmon at the temperature of minus 18-minus 15 DEG C; 5) selling: selling the dried persimmon at the temperature of minus 12-minus 22 DEG C. After the dried persimmon is treated by the cold-chain treatment method, the water content of the dried persimmon is 28-43%, the dried persimmon is elegant in appearance, soft in texture, unique in taste and low in acerbity returning rate, the surface of the dried persimmon does not have frost or has slight and uniform persimmon frost, pulp is fine and refreshing, and the shelf life of the dried persimmon with high water content reaches one year or more when the dried persimmon is refrigeratedat the temperature of -18 to -22 DEG C at the humidity of 85-95%.

Description

technical field [0001] The invention relates to a food, in particular to persimmons, and also relates to a cold-chain treatment method of persimmons. Background technique [0002] Persimmon is a special product of our country, and its output accounts for 70-80% of the world. Except for our country, only a few countries such as Japan and South Korea plant it. As a high-quality and nutritious fruit, persimmon is deeply loved by people. However, due to the characteristics of persimmon itself, which is easy to become soft, perishable, difficult to store and long-distance transportation, and has a short edible period, the sales and development of persimmon are restricted. In order to solve this problem, many producing areas carry out deep processing to persimmon, such as the application number is: 200510096238. Fresh persimmons are processed. The preparation method is as follows: select persimmons that are seven to eighty percent ripe, deastringent with warm water, cut the persi...

Claims

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Application Information

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IPC IPC(8): A23L19/00A23B7/04
CPCA23B7/04A23L19/03
Inventor 高小平
Owner 高小平
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