CN102415536A - Method for preparing dried persimmons - Google Patents
Method for preparing dried persimmons Download PDFInfo
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- CN102415536A CN102415536A CN2011104048222A CN201110404822A CN102415536A CN 102415536 A CN102415536 A CN 102415536A CN 2011104048222 A CN2011104048222 A CN 2011104048222A CN 201110404822 A CN201110404822 A CN 201110404822A CN 102415536 A CN102415536 A CN 102415536A
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Abstract
The invention belongs to the field of fruit food processing, and in particular relates to a method for preparing dried persimmons. Fresh and ripen astringent persimmons, Mopan persimmons or Jingmian persimmons are taken as raw materials; and the method comprises the following steps of: cutting off the bases of the persimmons; peeling; tying into strings; steaming or cooking; hanging and airing; drying indoors; taking down from a shelf; and packaging. In the step of steaming or cooking, the water temperature is kept between 90 and 100DEG C, and the time is 15 to 25 seconds; the hanging and airing time is 2 to 3 days until the water content of the persimmons is reduced to be 45 to 55 weight percent of the persimmons; and the indoor drying temperature is 25-35DEG C, the humidity is 38-65 percent, and the indoor drying time is 3 to 4 days until the water content of the persimmons is reduced to be 20 to 25 weight percent of the persimmons. The production period is 5 to 8 days, and the quality guarantee period is 6 to 8 months. The dried persimmons have the characteristics that: the production period is short, the production environment is sanitary, the quality guarantee period is long, a small amount of powder or no powder is formed on the surfaces of the dried persimmons, the pulp is orange and has luster, the dryness is proper, and the dried persimmons have sweet taste without bitterness, and unique flavor.
Description
Technical field
The invention belongs to the fruit food processing field, particularly a kind of preparation method of dried persimmon.
Background technology
Persimmon is the distinctive forest products resource of China, produces per year about 2,000,000 tons, and except eating raw, the main drying dried persimmon that is processed into, dried persimmon is one of main exported product as the famous special product of China, has wide space, domestic and international market.The crisp hard succulence of persimmon fresh fruit, astringent taste is dense, contains materials such as a large amount of moisture, tannin, protopectin, carbohydrate, and storage tolerance not also is difficult to process the dried persimmon of softness, fine and smooth sugar candy.Traditional dried persimmon production method has two kinds of natural seasoning and artificial seasonings; Production cycle is longer, the not enough health of production environment, the easy pollution, and shelf life of products is short; And adopt the dried persimmon surface of produced in conventional processes can generate one deck " persimmon sugar " usually, it is attractive in appearance to influence product.
Summary of the invention
According to the deficiency of prior art, the technical problem that the present invention will solve is: the preparation method who provides a kind of with short production cycle, production environment health, product to sell the dried persimmon of lover, long shelf-life.
The technical solution adopted for the present invention to solve the technical problems is: the preparation method that a kind of dried persimmon is provided; It is characterized in that: with the bright persimmon of maturation really is raw material, through cutting the base of a fruit, rossing, be string, steam or boil, hang air-dry, indoor oven dry, undercarriage and packing and process, wherein said steaming or when boiling water temperature remain on 90 ℃~100 ℃; Time is 15~25s; Hang air-dry time and be 2~3 days to persimmon fruit moisture reduce to fruit heavy 45~55%, indoor bake out temperature is 25 ℃~35 ℃, humidity is 38~65%; Indoor drying time is 3~4 days, make persimmon fruit moisture drying to fruit heavy 20~25%.
The bright persimmon of described maturation really is OX-heart persimmon, mill persimmon or the Diospyros howii Mere et Chun of fresh maturation.
In its manufacturing process:
(1) raw material is chosen: select single weight more than 100g, do not have wounds, no hail spot, ripe bright persimmon that the calyx and receptacle of a persimmon arranged really.
(2) cut the base of a fruit, rossing: the bright persimmon fruit persimmon wing that will choose all prescinds, and makes it level and smooth, and nothing is left over.Earlier scrape a week around the calyx and receptacle of a persimmon with sleaker, sharp erecting scraped from the calyx and receptacle of a persimmon to the persimmon again, and rossing requires not have leaves over skin, and the other nothing of the calyx and receptacle of a persimmon is left over skin, leaves the calyx and receptacle of a persimmon and must not surpass 2mm.
(3) be string: confirming use line length according to the width of persimmon frame, is on line with the persimmon that cuts behind the base of a fruit, the rossing successively, and the line of persimmon string two reservation 25~30cm is convenient to be fixed on the persimmon frame.
(4) steam or boil: the persimmon fruit of above-mentioned processing is steamed in 90 ℃~100 ℃ of water temperatures or boils 15~25s.
(5) hang air-dry: the persimmon after will steaming or boil really is fixed on the persimmon frame, hangs naturally air-dry 2~3 days, and it is heavy by 45~55% to make moisture reduce to fruit.
(6) indoor oven dry: will hang in the drying chamber that persimmon after air-dry really places 25~35 ℃ of temperature, humidity 38~65% 3~4 days, make persimmon fruit moisture drying to fruit heavy 20~25%.
(7) undercarriage, packing: the persimmon undercarriage with above-mentioned steps is handled well, the calyx and receptacle of a persimmon is cut flat, shady and cool place is placed in right-angled intersection, and packing is gone into bag.
The invention has the beneficial effects as follows:
Raw material is carried out after the preliminary treatment, make through steaming or boiling, hang air-dry, indoor oven dry, undercarriage and packing.Compare with the traditional preparation process method, that the dried persimmon of the present invention preparation has is with short production cycle, production environment health, long shelf-life, dried persimmon surface micro frost or do not have persimmon sugar, flesh color orange glossy, humidity suitable, the characteristics of sweet not puckery, the unique flavor of flavor.
The specific embodiment
Below in conjunction with embodiment the present invention is done and to further describe.
Embodiment 1
(1) raw material is chosen: select 10 weight at 100~120g, do not have wound, no hail spot, the ripe OX-heart persimmon of the calyx and receptacle of a persimmon arranged.
(2) cut the base of a fruit, rossing: the persimmon wing is all prescinded, make it level and smooth, nothing is left over.Earlier scrape a week around the calyx and receptacle of a persimmon with sleaker, sharp erecting scraped from the calyx and receptacle of a persimmon to the persimmon again, and rossing requires not have leaves over skin, and the other nothing of the calyx and receptacle of a persimmon is left over skin, leaves the calyx and receptacle of a persimmon and must not surpass 2mm.
(3) be string: select the long persimmon frame of 2m, line length 2.7m is on line with the persimmon that cuts behind the base of a fruit, the rossing successively, and persimmon string two keeps the line length of 30cm.
(4) steam or boil: the persimmon of above-mentioned processing is boiled 15s under 100 ℃ of water temperatures.
(5) hang air-dry: the persimmon after will boiling really is fixed on the persimmon frame, hangs naturally air-dry 2 days, make persimmon fruit moisture reduce to fruit heavy 45%.
(6) indoor oven dry: will hang in the drying chamber that persimmon after air-dry really places 25 ℃ of temperature, humidity 45% 3 days, persimmon fruit moisture drying to fruit heavy 20%.
(7) undercarriage, packing: the persimmon undercarriage with above-mentioned steps is handled well, the calyx and receptacle of a persimmon is cut flat, shady and cool place is placed in right-angled intersection, and packing is gone into bag.
The dried persimmon production cycle of preparation is 6 days, the little frost of product surface, and flesh color is orange and glossy, and meat is soft glutinous, and humidity is suitable, and it is sweet not puckery to distinguish the flavor of, and the shelf-life is 6~8 months.
Embodiment 2
(1) raw material is chosen: select 10 weight at 120~140g, do not have wound, no hail spot, the ripe Diospyros howii Mere et Chun of the calyx and receptacle of a persimmon arranged.
(2) cut the base of a fruit, rossing: the persimmon wing is all prescinded, make it level and smooth, nothing is left over.Earlier scrape a week around the calyx and receptacle of a persimmon with sleaker, point is perpendicular from the calyx and receptacle of a persimmon to the persimmon again scrapes, and makes the other nothing of the calyx and receptacle of a persimmon leave over skin, must not surpass 2mm from the calyx and receptacle of a persimmon.
(3) be string: select the long persimmon frame of 2m, line length 2.7m is on line with the persimmon that cuts behind the base of a fruit, the rossing successively, and persimmon string two keeps the line length of 30cm.
(4) steam or boil: the persimmon of above-mentioned processing is steamed 25s down for 90 ℃ in water temperature.
(5) hang air-dry: the persimmon that will steam really is fixed on the persimmon frame, hung naturally air-dry 3 days, persimmon fruit moisture reduce to fruit heavy 55%.
(6) indoor oven dry: will hang in the drying chamber that persimmon after air-dry really places 35 ℃ of temperature, humidity 65% 4 days, persimmon fruit moisture drying to fruit heavy 25%.
(7) undercarriage, packing: the persimmon undercarriage with above-mentioned steps is handled well, the calyx and receptacle of a persimmon is cut flat, shady and cool place is placed in right-angled intersection, and packing is gone into bag.
The dried persimmon production cycle of preparation is 8 days, the little frost of product surface, and flesh color is orange and glossy, and meat is soft glutinous, and humidity is suitable, and it is sweet not puckery to distinguish the flavor of, and the shelf-life is 6~8 months.
Claims (2)
1. the preparation method of a dried persimmon; It is characterized in that with the bright persimmon of maturation really be raw material, through cutting the base of a fruit, rossing, be string, steam or boil, hang air-dry, indoor oven dry, undercarriage and packing and process, wherein said steaming or when boiling water temperature remain on 90 ℃~100 ℃; Time is 15~25s; Hang air-dry time and be 2~3 days to persimmon fruit moisture reduce to fruit heavy 45~55%, indoor bake out temperature is 25 ℃~35 ℃, humidity is 38~65%; Indoor drying time is 3~4 days, make persimmon fruit moisture drying to fruit heavy 20~25%.
2. the preparation method of dried persimmon according to claim 1 is characterized in that the bright persimmon of described maturation really is the OX-heart persimmon of fresh maturation, mill persimmon or Diospyros howii Mere et Chun.
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CN2011104048222A CN102415536B (en) | 2011-12-08 | 2011-12-08 | Method for preparing dried persimmons |
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CN2011104048222A CN102415536B (en) | 2011-12-08 | 2011-12-08 | Method for preparing dried persimmons |
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CN102415536A true CN102415536A (en) | 2012-04-18 |
CN102415536B CN102415536B (en) | 2013-06-05 |
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Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102960525A (en) * | 2012-12-15 | 2013-03-13 | 叶义钿 | Dried (preserved) persimmon making method |
CN103704629A (en) * | 2013-12-14 | 2014-04-09 | 高磊 | Method for making dried persimmons |
CN110651975A (en) * | 2019-10-30 | 2020-01-07 | 保定茂源果品股份有限公司 | Hanging and airing process for millstone persimmon |
CN113907295A (en) * | 2021-10-09 | 2022-01-11 | 中国中医科学院中药研究所 | Dried persimmon and making method thereof |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1376407A (en) * | 2001-03-23 | 2002-10-30 | 佐野昌弘 | High-temperature puckery removing method for persimmons |
CN101990934A (en) * | 2009-08-17 | 2011-03-30 | 道州营农组哈法人 | Method for processing persimmons |
CN102090585A (en) * | 2010-12-10 | 2011-06-15 | 陕西师范大学 | Method for industrially producing dried persimmon |
-
2011
- 2011-12-08 CN CN2011104048222A patent/CN102415536B/en not_active Expired - Fee Related
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1376407A (en) * | 2001-03-23 | 2002-10-30 | 佐野昌弘 | High-temperature puckery removing method for persimmons |
CN101990934A (en) * | 2009-08-17 | 2011-03-30 | 道州营农组哈法人 | Method for processing persimmons |
CN102090585A (en) * | 2010-12-10 | 2011-06-15 | 陕西师范大学 | Method for industrially producing dried persimmon |
Non-Patent Citations (2)
Title |
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卢亚婷等: "我国柿饼加工技术的研究进展", 《保鲜与加工》 * |
王乔等: "磨盘柿饼干制工艺", 《保鲜与加工》 * |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102960525A (en) * | 2012-12-15 | 2013-03-13 | 叶义钿 | Dried (preserved) persimmon making method |
CN103704629A (en) * | 2013-12-14 | 2014-04-09 | 高磊 | Method for making dried persimmons |
CN110651975A (en) * | 2019-10-30 | 2020-01-07 | 保定茂源果品股份有限公司 | Hanging and airing process for millstone persimmon |
CN113907295A (en) * | 2021-10-09 | 2022-01-11 | 中国中医科学院中药研究所 | Dried persimmon and making method thereof |
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CN102415536B (en) | 2013-06-05 |
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