CN102669594A - Method for preparing functional type food containing persimmon - Google Patents
Method for preparing functional type food containing persimmon Download PDFInfo
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- CN102669594A CN102669594A CN2012101409897A CN201210140989A CN102669594A CN 102669594 A CN102669594 A CN 102669594A CN 2012101409897 A CN2012101409897 A CN 2012101409897A CN 201210140989 A CN201210140989 A CN 201210140989A CN 102669594 A CN102669594 A CN 102669594A
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Abstract
The invention relates to a method for preparing a functional type food containing persimmon. The technical scheme provided by the invention is as follows: the method comprises the following steps of: carrying out re-acerbity resistant treatment on persimmons: softening mature persimmons, cleaning, removing bases, pulping, and embedding by adding a compound debitterizing agent containing 2-5% of beta-cyclodextrin and maltodextrin to prevent re-acerbity; adding the prepared substances into ingredients; and deeply processing: stirring, mixing, rubber grinding, refining, slicing, drying, uncovering slices, overlapping slices, and slicing, wherein the embedding time is 50-70 min; and the embedding temperature is 35-45 DEG C. By adopting the technical scheme, the method disclosed by the invention has the benefits that: persimmons are processed into serial fruit paste type leisure foods which have the advantages of being good in mouth feel, easy for storage and applicable to being eaten by men and women of all ages; a condition is created for persimmon industrialization; unlike other foods containing persimmons, the produced foods can avoid re-acerbity phenomenon, taste good and tenacious and are suitable for being stored for a long time; and the technical problem which is expected to solve for a long time but not solved is solved.
Description
Technical field:
The present invention relates to a kind of leisure food, relate in particular to a kind of preparation method who comprises the functional food of persimmon.
Background technology:
Persimmon is rich in vitamin, mineral matter, flavonoids or the like multiple nutrients material; Have that heat-clearing goes to be tired of, ease constipation, cough-relieving, reduce phlegm, promote the production of body fluid to quench thirst, invigorating the spleen, puckery intestines, control dysentery, stop blooding, relieve the effect of alcohol, multiple efficacies such as hypotensive, antiviral; And nervous centralis had sedation, be one of useful fruit.
Many areas all produce persimmon in the whole nation.Owing to be difficult for preserving, had only bright persimmon and dried persimmon to appear on the market in the past, the whole nation does not have deep processed product, and its reason is that persimmon contains tannic acid and sends out puckery, and the back reprocessing of taking away the puckery taste is returned puckery.
Summary of the invention:
Goal of the invention: for a kind of convenient for storing is provided, mouthfeel is good, is easy to preserve a kind of preparation method who comprises the functional food of persimmon that persimmon can be anti-not puckery.
In order to reach as above purpose, the present invention takes following technical scheme:
Comprise following steps:
● the puckery processing of persimmon counnter attack: embedding is carried out in the compound debitterize agent that the beta-schardinger dextrin-of the persimmon → cleaning and removing base of a fruit → making beating → adding 2-5% of softening maturation and maltodextrin are formed, and prevents to return puckery;
The above material that configures is added batching;
● deep processing: mix → levigateization of glue → scraping blade → oven dry → peel → lamination → section.
Further technical scheme of the present invention is: said batching be in xylitol, citric acid, carragheen, starch from sweet potato, potassium sorbate, the natural colouring matter any one or multiple.
Further technical scheme of the present invention is: the said embedding time is 50-70 minute.
Further technical scheme of the present invention is: said embedding temperature is 35-45 degree centigrade.
Adopt as above the present invention of technical scheme, have following beneficial effect: be to be processed into good mouthfeel to persimmon, be easy to preserve that the serial haw sheet type leisure food that suitable men and women, old and young eat is for the persimmon industrialization creates conditions.The anti-puckery phenomenon of persimmon can not appear as other food that comprise persimmon in the food of making, and taste is sweet, and is pliable and tough, is fit to long term storage.But solved people and expected to solve the technical problem that does not have solution for a long time.
The specific embodiment:
Describe in the face of embodiments of the invention down, embodiment is not construed as limiting the invention:
Embodiment 1:
The puckery processing of persimmon counnter attack: embedding is carried out in the compound debitterize agent that the beta-schardinger dextrin-of the persimmon → cleaning and removing base of a fruit → making beating → adding 5% of softening maturation and maltodextrin are formed, and prevents to return puckery; The above material that configures is added batching; 70 minutes embedding time, 35 degrees centigrade of embedding temperature.
By kind, allocate additives such as other pulp and xylitol, citric acid, carragheen, starch from sweet potato, potassium sorbate, natural colouring matter → mix → levigateization of glue → scraping blade → oven dry → peel → lamination → section → packing → finished product respectively into.
The judgment criteria of 10 fens full marks of sensory evaluation is following:
About astringent taste:
Whether astringent taste is arranged
Taste is dense, and taste is unpleasant, is difficult to swallow; (0-3)
Little flavoursome, be with astringent taste slightly, influence mouthfeel; (4-5)
Insipidness, the inlet after sensation is to astringent taste; (6-7)
No astringent taste, crisp naturally sweet; Flavour and mouthfeel.(8-10)
About chewiness:
Chewiness is inhomogeneous, is difficult to swallow; (0-3)
Chewiness is even relatively, but quality is inhomogeneous; (4-5)
Chewiness is even, and quality is even, does not have to be difficult to the part of chewing especially; (6-7)
Chewiness is even, and the mouthfeel homogeneous is pliable and tough; (8-10)
Organoleptic detection result's (10 fens full marks)
Embodiment 2:
The puckery processing of persimmon counnter attack: embedding is carried out in the compound debitterize agent that the beta-schardinger dextrin-of the persimmon → cleaning and removing base of a fruit → making beating → adding 2% of softening maturation and maltodextrin are formed, and prevents to return puckery; The above material that configures is added batching; 50 minutes embedding time, 45 degrees centigrade of embedding temperature.
By kind, allocate additives such as other pulp and xylitol, citric acid, carragheen, starch from sweet potato, potassium sorbate, natural colouring matter → mix → levigateization of glue → scraping blade → oven dry → peel → lamination → section → packing → finished product respectively into.
More than show and described basic principle of the present invention, principal character and advantage of the present invention.The technical staff of the industry should understand; The present invention is not restricted to the described embodiments; That describes in the foregoing description and the specification just explains principle of the present invention; The present invention also has various changes and modifications under the prerequisite that does not break away from spirit and scope of the invention, and these variations and improvement all fall in the scope of the invention that requires protection.The present invention requires protection domain to be defined by appending claims and equivalent thereof.
Claims (4)
1. preparation method who comprises the functional food of persimmon is characterized in that: comprise following steps:
● the puckery processing of persimmon counnter attack: embedding is carried out in the compound debitterize agent that the beta-schardinger dextrin-of the persimmon → cleaning and removing base of a fruit → making beating → adding 2-5% of softening maturation and maltodextrin are formed, and prevents to return puckery; The above material that configures is added batching;
● deep processing: mix → levigateization of glue → scraping blade → oven dry → peel → lamination → section.
2. a kind of preparation method who comprises the functional food of persimmon as claimed in claim 1 is characterized in that: said batching be in xylitol, citric acid, carragheen, starch from sweet potato, potassium sorbate, the natural colouring matter any one or multiple.
3. a kind of preparation method who comprises the functional food of persimmon as claimed in claim 1 is characterized in that: the said embedding time is 50-70 minute.
4. a kind of preparation method who comprises the functional food of persimmon as claimed in claim 1 is characterized in that: said embedding temperature is 35-45 degree centigrade.
Priority Applications (1)
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| CN2012101409897A CN102669594A (en) | 2012-05-09 | 2012-05-09 | Method for preparing functional type food containing persimmon |
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| CN2012101409897A CN102669594A (en) | 2012-05-09 | 2012-05-09 | Method for preparing functional type food containing persimmon |
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| CN2012101409897A Pending CN102669594A (en) | 2012-05-09 | 2012-05-09 | Method for preparing functional type food containing persimmon |
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Cited By (19)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103652254A (en) * | 2013-12-26 | 2014-03-26 | 天津农科食品生物科技有限公司 | Processing method for full-nutrition sweetend roll from persimmon |
| CN104186888A (en) * | 2014-08-01 | 2014-12-10 | 天津清涟山水食品有限公司 | Method for preparing candied persimmon |
| RU2552360C2 (en) * | 2013-10-10 | 2015-06-10 | Азербайджанский НИИ садоводства и субтропических культур | Method for production of food product from maintained softened persimmons |
| CN105961527A (en) * | 2016-03-22 | 2016-09-28 | 李桦 | Spleen-tonifying and appetite-promoting sweet potato asparagus lettuce cake and preparation method thereof |
| CN105961519A (en) * | 2016-03-22 | 2016-09-28 | 李桦 | Pigskin-lettuce cakes capable of beautifying features and protecting skin and preparation method of pigskin-lettuce cakes |
| CN105961529A (en) * | 2016-03-22 | 2016-09-28 | 李桦 | Beauty-maintaining and young-keeping yacon and asparagus lettuce cake and preparation method thereof |
| CN105961526A (en) * | 2016-03-22 | 2016-09-28 | 李桦 | Inflammation-diminishing and diuresis-promoting seaweed asparagus lettuce cake and preparation method thereof |
| CN105961524A (en) * | 2016-03-22 | 2016-09-28 | 李桦 | Eyesight-improving and qi-promoting mustard asparagus lettuce cake and preparation method thereof |
| CN105961518A (en) * | 2016-03-22 | 2016-09-28 | 李桦 | White fungus and lettuce cakes capable of nourishing yin and moisturizing lung and preparation method of white fungus and lettuce cakes |
| CN105961520A (en) * | 2016-03-22 | 2016-09-28 | 李桦 | Haw-lettuce cakes capable of invigorating stomach and promoting digestion and preparation method of haw-lettuce cakes |
| CN105961523A (en) * | 2016-03-22 | 2016-09-28 | 李桦 | Raisin-lettuce cakes capable of replenishing blood and warming kidney and preparation method of raisin-lettuce cakes |
| CN105961528A (en) * | 2016-03-22 | 2016-09-28 | 李桦 | Toxicity-dispelling and stomach-protecting pitaya and asparagus lettuce cake and preparation method thereof |
| CN105961522A (en) * | 2016-03-22 | 2016-09-28 | 李桦 | Matcha-lettuce cakes capable of beautifying features and resisting oxidation and preparation method of matcha-lettuce cakes |
| CN105961521A (en) * | 2016-03-22 | 2016-09-28 | 李桦 | Shiitake mushroom and lettuce cakes capable of supplementing qi and tonifying kidney and preparation method of shiitake mushroom and lettuce cakes |
| CN105961530A (en) * | 2016-03-22 | 2016-09-28 | 李桦 | Cough-preventing and diuresis-promoting bamboo juice and asparagus lettuce cake and preparation method thereof |
| CN105961525A (en) * | 2016-03-22 | 2016-09-28 | 李桦 | Heat-clearing and fire-dispelling mung bean paste asparagus lettuce cake and preparation method thereof |
| CN105961532A (en) * | 2016-03-22 | 2016-09-28 | 李桦 | Popcorn fragrant asparagus lettuce cake and preparation method thereof |
| CN106035484A (en) * | 2016-06-17 | 2016-10-26 | 黄春梅 | Walnut bitter gourd slices capable of enriching brain and preparation method of walnut bitter gourd slices |
| CN106035445A (en) * | 2016-06-17 | 2016-10-26 | 黄春梅 | Bitter gourd slices capable of invigorating qi for tranquilization and preparation method of bitter gourd slices |
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Cited By (20)
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|---|---|---|---|---|
| RU2552360C2 (en) * | 2013-10-10 | 2015-06-10 | Азербайджанский НИИ садоводства и субтропических культур | Method for production of food product from maintained softened persimmons |
| CN103652254A (en) * | 2013-12-26 | 2014-03-26 | 天津农科食品生物科技有限公司 | Processing method for full-nutrition sweetend roll from persimmon |
| CN103652254B (en) * | 2013-12-26 | 2016-05-04 | 天津农科食品生物科技有限公司 | The full nutrient fruit root bark of tree peony of persimmon processing method |
| CN104186888A (en) * | 2014-08-01 | 2014-12-10 | 天津清涟山水食品有限公司 | Method for preparing candied persimmon |
| CN105961520A (en) * | 2016-03-22 | 2016-09-28 | 李桦 | Haw-lettuce cakes capable of invigorating stomach and promoting digestion and preparation method of haw-lettuce cakes |
| CN105961523A (en) * | 2016-03-22 | 2016-09-28 | 李桦 | Raisin-lettuce cakes capable of replenishing blood and warming kidney and preparation method of raisin-lettuce cakes |
| CN105961529A (en) * | 2016-03-22 | 2016-09-28 | 李桦 | Beauty-maintaining and young-keeping yacon and asparagus lettuce cake and preparation method thereof |
| CN105961526A (en) * | 2016-03-22 | 2016-09-28 | 李桦 | Inflammation-diminishing and diuresis-promoting seaweed asparagus lettuce cake and preparation method thereof |
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| CN105961518A (en) * | 2016-03-22 | 2016-09-28 | 李桦 | White fungus and lettuce cakes capable of nourishing yin and moisturizing lung and preparation method of white fungus and lettuce cakes |
| CN105961527A (en) * | 2016-03-22 | 2016-09-28 | 李桦 | Spleen-tonifying and appetite-promoting sweet potato asparagus lettuce cake and preparation method thereof |
| CN105961519A (en) * | 2016-03-22 | 2016-09-28 | 李桦 | Pigskin-lettuce cakes capable of beautifying features and protecting skin and preparation method of pigskin-lettuce cakes |
| CN105961528A (en) * | 2016-03-22 | 2016-09-28 | 李桦 | Toxicity-dispelling and stomach-protecting pitaya and asparagus lettuce cake and preparation method thereof |
| CN105961522A (en) * | 2016-03-22 | 2016-09-28 | 李桦 | Matcha-lettuce cakes capable of beautifying features and resisting oxidation and preparation method of matcha-lettuce cakes |
| CN105961521A (en) * | 2016-03-22 | 2016-09-28 | 李桦 | Shiitake mushroom and lettuce cakes capable of supplementing qi and tonifying kidney and preparation method of shiitake mushroom and lettuce cakes |
| CN105961530A (en) * | 2016-03-22 | 2016-09-28 | 李桦 | Cough-preventing and diuresis-promoting bamboo juice and asparagus lettuce cake and preparation method thereof |
| CN105961525A (en) * | 2016-03-22 | 2016-09-28 | 李桦 | Heat-clearing and fire-dispelling mung bean paste asparagus lettuce cake and preparation method thereof |
| CN105961532A (en) * | 2016-03-22 | 2016-09-28 | 李桦 | Popcorn fragrant asparagus lettuce cake and preparation method thereof |
| CN106035484A (en) * | 2016-06-17 | 2016-10-26 | 黄春梅 | Walnut bitter gourd slices capable of enriching brain and preparation method of walnut bitter gourd slices |
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Application publication date: 20120919 |