Making method of dried persimmons
A production method and persimmon cake technology are applied in the functions of food ingredients, food ingredients as taste improvers, confectionery industry and other directions, which can solve the problems of uneven heating of cakes, slow product forming, and different drying degrees.
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Embodiment 1
[0019] Embodiment 1 Make dried persimmons.
[0020] Make persimmons as follows:
[0021] 1) Select hard persimmons with undamaged skin, cut off the pedicles and let them stand for 45 days in a non-ventilated environment with 22°C and 30% humidity;
[0022] 2) Observe the state of the persimmon every 3 days, and observe it every day during the last week of standing. When the persimmon becomes soft, the outside collapses obviously and the outer skin shrinks, remove the persimmon pedicle. Keep the persimmon skin and mince the persimmons and put them into a homogenizer for processing. The quality of the processed persimmon pulp is 25kg. Add 2.5kg of maltose and 75g of gelatin to it, and use the homogenizer to mix all the materials again;
[0023] 3) Pour the mixed material into the mold and bake at 50°C for 50 hours. After the baking, the moisture content of the dried persimmon is 22%.
[0024] 4) Take out the persimmons from the mold, let them stand in a sterile environment, an...
Embodiment 2
[0025] Example 2 Persimmon taste experiment.
[0026] Dried persimmons from the following sources were selected for taste experiment: (A) persimmons made by the method described in Example 1, (B) persimmons made by conventional methods, (C) persimmons purchased from supermarkets.
[0027] The process of making dried persimmons by the above-mentioned conventional method is as follows: peel the hard persimmons, hang them in the air for 7 days, then flatten them, then pack them in the air for 14 days and store them.
[0028] The sensory evaluation is used as the quality index of dried persimmons, and the sensory evaluators are fixed 10 people, and the result is the average value of the total sensory evaluation, and the evaluation criteria are shown in Table 1.
[0029]
[0030] The results are shown in Table 2. Overall, the evaluation of homemade persimmons is low in all aspects, but because it is directly made from persimmons, there is no great difference in flavor from the o...
Embodiment 3
[0033] Example 3 Tannin detection experiment.
[0034] Choose persimmons bought in supermarkets and persimmons made according to the method in Example 1, and detect the tannin content in them to prove the degree of sourness and astringency in persimmons. The results are shown in Table 3. The tannin content in ordinary persimmons bought in supermarkets is obviously high According to the dried persimmons prepared by the method in Example 1, it is illustrated that the present invention can obtain persimmons with low sour and astringent taste, which not only contains all kinds of substances in the persimmon skin, but also does not need to be peeled to remove the sour and astringent taste, which simplifies the processing steps , optimized the method of making dried persimmons.
[0035]
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