Ice persimmon and processing method thereof

Abstract

The processing method comprises the following steps: step 1) selecting persimmons: picking the persimmons before and after Frost's Descent, and selecting high-quality fresh persimmons which are 80% or 90% mature, crisp and hard in meat quality and regular in fruit shape as a base material; step 2) peeling: cleaning the selected persimmons, and peeling the cleaned persimmons; (3) cleaning and applying medicine: cleaning the peeled persimmons again, and smearing an antioxidant on the surfaces of the persimmons so as to ensure that the persimmons are not blackened due to oxidation; step 4) processing in a curing barn: the peeled persimmons are placed in a multifunctional bionic heat pump curing barn to be processed, and the persimmons are subjected to thermal cycling processing for 96 hours; and step 5) packaging: packaging the persimmons processed in the curing barn into bags, and storing the bags in a refrigeration house to obtain finished products. Through careful selection of raw materials and strict processing steps, the quality and taste of the iced persimmons are effectively ensured; the used antioxidant can effectively prevent oxidation discoloration of the persimmons in the processing process, and the natural color and luster of the persimmons are kept.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to an ice persimmon and a processing method thereof. Background Art

[0002] In the food processing industry, the preservation and processing of fruits has always been a hot topic and difficult point of research. Persimmons are a nutritious fruit with a unique taste. Because they contain high levels of sugar and tannic acid, they are very prone to oxidation and discoloration during processing, resulting in poor product appearance and affecting consumers' desire to buy. In addition, traditional persimmon processing methods often use simple drying or drying methods. This method not only has a long processing cycle, but also makes it difficult to control key parameters such as temperature and humidity during the processing process, which can easily lead to unstable persimmon quality and reduced taste.

[0003] With the continuous development of food technology, people have higher and higher requirements for food quality and safety. Therefore, it is particularly important to develop a processing method that can effectively prevent persimmon oxidation and discoloration, maintain its original flavor and color, and shorten the processing cycle and improve product stability. Summary of the invention

[0004] The technical problem to be solved by the present invention is to overcome the defects of the above-mentioned technology and provide an ice persimmon and a processing method thereof.

[0005] In order to solve the above technical problems, the technical solution provided by the present invention is a method for processing ice persimmon, comprising the following steps:

[0006] Step 1) Selecting persimmons: Pick persimmons before or after the frost falls, and select high-quality fresh persimmons that are 80% to 90% ripe, crisp and hard, and have a regular shape as the base material, and remove rotten, spoiled, and mechanically damaged persimmons;

[0007] Step 2) Peeling: Wash the selected persimmons and then peel them;

[0008] Step 3) Washing and applying medicine: Wash the peeled persimmons again and apply antioxidants on their surface to ensure that the persimmons will not turn black due to oxidation;

[0009] Step 4) Processing in a drying room: the peeled persimmons are placed in a multifunctional ecological heat pump drying room for processing, and are processed through a 96-hour hot and cold cycle;

[0010] Step 5) Packaging: The persimmons processed in the drying room are packed into bags and stored in a cold storage to obtain the finished product.

[0011] Furthermore, the antioxidant in step 3 is one or a mixture of two or more of ascorbic acid, sodium ascorbate, and sodium erythorbate.

[0012] Furthermore, the multifunctional ecological heat pump drying room in step 4 is provided with heating and cooling equipment for hot and cold cycle processing of persimmons.

[0013] Furthermore, the setting temperature of the cold storage in step 5 is not higher than minus 18°C.

[0014] The second object of the present invention is to provide an ice persimmon prepared by the above processing method.

[0015] The advantages of the present invention compared with the prior art are:

[0016] 1) The present invention effectively ensures the quality and taste of ice persimmon by carefully selecting raw materials and strict processing steps.

[0017] 2) The antioxidants used can effectively prevent persimmons from oxidizing and changing color during processing, maintaining their natural color.

[0018] 3) The hot and cold cycle processing technology makes persimmons more crispy and delicious, improving the market competitiveness of the product.

[0019] 4) Low temperature storage conditions extend the shelf life of the product, facilitating long-distance transportation and long-term sales. DETAILED DESCRIPTION

[0020] The following is a further detailed description of the ice persimmon and the processing method thereof of the present invention in conjunction with the embodiments.

[0021] Example 1

[0022] A method for processing ice persimmons comprises the following steps:

[0023] Step 1) Selecting persimmons: picking persimmons before and after the frost, and selecting high-quality fresh persimmons that are 80% to 90% ripe, crisp and hard, and have a regular shape as the base material, and discarding persimmons that are rotten, deteriorated, or mechanically damaged; specifically, the picking period can be 10 days before and after the frost;

[0024] Step 2) Peeling: Wash the selected persimmons and then peel them;

[0025] Step 3) Washing and applying medicine: Wash the peeled persimmons again and apply antioxidants on their surface to ensure that the persimmons will not turn black due to oxidation;

[0026] The antioxidant is one or a mixture of two or more of ascorbic acid, sodium ascorbate, and sodium erythorbate;

[0027] Step 4) Processing in a drying room: the peeled persimmons are placed in a multifunctional ecological heat pump drying room for processing, and are processed through a 96-hour hot and cold cycle;

[0028] The multifunctional ecological heat pump drying room is equipped with heating and cooling equipment for hot and cold cycle processing of persimmons, and uses alternating heating and cooling to process persimmons.

[0029] Step 5) Packaging: The persimmons processed in the drying room are packaged into bags and stored in a cold storage, wherein the setting temperature of the cold storage is not higher than minus 18° C., thereby obtaining the frozen persimmons.

[0030] The physicochemical indexes of the ice persimmon prepared in Example 1 were tested, and the contents of water, total acid, total sugar and tannin were shown in the following table:

[0031] Table 1 Physical and chemical indicators of ice persimmon

[0032] project Indicators (100%) Indicators (100%) Water content / (g / 100g) 50-70 59.32 Total sugar (glucose) / (g / 100g) ≥18 21.59 Total acid (calculated as citric acid) / (g / kg) ≤1.5 1.32 Tannin / (g / 100g) ≤0.2 0.11

[0033] This embodiment effectively ensures the quality and taste of the ice persimmons by carefully selecting raw materials and strict processing steps; the antioxidants used at the same time can effectively prevent the persimmons from oxidizing and discoloring during the processing, and maintain their natural color; further, the hot and cold cycle processing technology makes the persimmons more crispy and delicious, and improves the market competitiveness of the product; the finished product is stored under low temperature conditions, which can extend the shelf life of the product and facilitate long-distance transportation and long-term sales.

[0034] The present invention and its implementation methods are described above, and such description is not restrictive. In short, if ordinary technicians in the field are inspired by it, without departing from the purpose of the invention, they can design structures and embodiments similar to the technical solution without creativity, which should all fall within the protection scope of the present invention.

Claims

1. A method for processing ice persimmon, characterized in that: The following steps are involved: Step 1) Selecting persimmons: Pick persimmons before or after the frost falls, and select high-quality fresh persimmons that are 80% to 90% ripe, crisp and hard, and have a regular shape as the base material, and remove rotten, spoiled, and mechanically damaged persimmons; Step 2) Peeling: Wash the selected persimmons and then peel them; Step 3) Washing and applying medicine: Wash the peeled persimmons again and apply antioxidants on their surface to ensure that the persimmons will not turn black due to oxidation; Step 4) Processing in a drying room: the peeled persimmons are placed in a multifunctional ecological heat pump drying room for processing, and are processed through a 96-hour hot and cold cycle; Step 5) Packaging: The persimmons processed in the drying room are packed into bags and stored in a cold storage to obtain the finished product.

2. The method for processing ice persimmon according to claim 1, characterized in that: The antioxidant in step 3 is one or a mixture of two or more of ascorbic acid, sodium ascorbate, and sodium erythorbate.

3. The method for processing ice persimmon according to claim 1, characterized in that: In step 4, the multifunctional ecological heat pump baking room is provided with heating and cooling equipment for hot and cold cycle processing of persimmons.

4. The method for processing ice persimmon according to claim 1, characterized in that: The setting temperature of the cold storage in step 5 is not higher than minus 18°C.

5. An ice persimmon prepared according to any one of the processing methods described in claims 1-4.