CN103005320A - Dried persimmon processing method - Google Patents
Dried persimmon processing method Download PDFInfo
- Publication number
- CN103005320A CN103005320A CN2012105399038A CN201210539903A CN103005320A CN 103005320 A CN103005320 A CN 103005320A CN 2012105399038 A CN2012105399038 A CN 2012105399038A CN 201210539903 A CN201210539903 A CN 201210539903A CN 103005320 A CN103005320 A CN 103005320A
- Authority
- CN
- China
- Prior art keywords
- persimmon
- temperature
- dried
- hours
- barn
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a dried persimmon processing method. The processing is executed by combining microwave sterilization and baking in a baking room of a heat pump. The method comprises the specific steps of: selecting persimmon fruits, sterilizing the persimmon fruits, baking the persimmon fruits, softening the persimmon fruits, removing bitterness, stacking and covering, shaping, packaging and scattering flour. In the method, the microwave sterilization is used, microorganisms on the surfaces of the persimmon fruits can be quickly killed, so that the persimmon fruits can be prevented from going bad during the processing; furthermore, polyphenol oxidase (PPO) in the persimmon fruits can be killed; the brown stain of the persimmon fruits can be prevented; during the processing of dried persimmon, most working procedures can be executed in the baking room; the continuity is high; the pollution of the dried persimmon is avoided; the dried persimmon production efficiency is improved; the production cost is reduced; the dried persimmon processing method is easy to operate and low in investment; the quality of the dried persimmon is controllable; and the dried persimmon processing method is suitable for large-scale industrial production.
Description
Technical field
The invention belongs to fruit processing technical field, be specifically related to the processing method of dried persimmon.
Background technology
Persimmon has a sweet taste, and is nutritious, and persimmon contains the nutritional labelings such as sugar, starch, fat, protein, vitamin and iron, calcium, phosphorus, has a lot of medicinal efficacies such as hemostasis, step-down, strengthening the spleen and stomach, elimination aphtha.Dried persimmon is China people's traditional food, and processing history is long.But manual production is adopted in the processing of dried persimmon always, relies on nature drying, time-consuming, and product quality is difficult to guarantee that quality percentage is low, especially runs into rainy weather, causes dried persimmon mouldy rotten, loses very large.Therefore, carrying out the research of dried persimmon processing technology, is to produce at present upper problem in the urgent need to address, and it can improve the quality of dried persimmon, supplies in advance market, increases farmers' income.
At present existing patent and documents and materials report substitute natural conventional method of drying with the artificial baking technology of dried persimmon, but can't thoroughly avoid going mouldy in the process, the phenomenon such as brown stain, maybe needing increases the shelf-life by smoked sulfur to protecting color.
Summary of the invention
The technical problem that will solve required for the present invention is to overcome the shortcoming of above-mentioned dried persimmon processing method, provides a kind of simple to operate, and production cost is low, quality is high, and is easy to the dried persimmon processing method of industrial-scale production.
The present invention utilizes microwave sterilization to carry out dried persimmon processing in conjunction with heat pump hothouse baking processing method, and its processing method comprises the steps:
(1) choosing fruit peeling:
Get 8-9 maturation, quality firmly crisp, without damaged, without the high-quality fresh fruit of insect pest, by large, medium and small grade separation, peeling;
(2) persimmon is really sterilized:
The persimmon of peeling is really placed the plastic pallet of speciality, the spacing that will keep 1-2cm when putting, one side bonds in process mutually, and 5min sterilizes in the microwave sterilization machine, kill persimmon fruit surperficial polyphenol oxidase (PPO), prevent that the persimmon fruit is in processing and the process of preservation mesometamorphism, brown stain;
(3) persimmon really toasts:
With the sterilization after persimmon really transfer to the heat pump hothouse baking, the beginning hot blast temperature be controlled at 70 ℃, wait the barn temperature to reach 55 ℃ after, hot blast temperature is transferred to 60 ℃, make the barn temperature be controlled at 55-60 ℃, toasted 12 hours;
(4) softening:
Persimmon is closed hot blast after really toasting end, opens the natural wind fan, gravity-flow ventilation 12 hours;
(5) take away the puckery taste:
Close the natural wind fan, open hot blast, EAT is 60 ℃, wait the barn temperature to reach 45 ℃ after, reduce EAT, make barn be controlled at 45-50 ℃, took away the puckery taste 12 hours;
(6) heap is sealed:
Decolouring is closed all air intakes and air-out after finishing, and heap is sealed after 8 hours and opened ventilating fan, makes and is down to normal temperature in the barn, places 4 hours;
(7) shaping:
After heap is sealed end, open hot blast, temperature is controlled at 45-50 ℃, toasts 12 hours, and the deliquescing of persimmon fruit withdraws from dried persimmon from the barn shaping, dried persimmon is pinched circular with hand;
(8) packing:
With orthopedic dried persimmon vacuum bag, beat vacuum-packed;
(9) be frost
Packaged dried persimmon is stacked at freezer, and temperature of ice house is controlled at-4-1 ℃, place a week after, obtain finished product.
Described finished product dried persimmon is soft sweet, and profile is complete, and color and luster is good-looking, without sulfur dioxide residue.
Advantage of the present invention is:
(1) the present invention uses microwave sterilization, kills fast the microorganism on persimmon fruit surface, prevents that persimmon is really rotten in process, kills simultaneously the polyphenol oxidase (PPO) in the persimmon fruit, prevents the brown stain of persimmon fruit.
(2) the present invention is in the dried persimmon process, and most of operation is all carried out in barn, and continuity is strong, has also avoided the pollution of product.
(3) enforcement of the present invention has improved dried persimmon production efficiency, has reduced production cost, and is simple to operate, small investment, and product quality is controlled, is more suitable for industrialized production.
The specific embodiment
Embodiment 1
Take by weighing large persimmon fruit 1000kg (about 10000), the persimmon of peeling is really placed the plastic pallet of speciality, the spacing that will keep 2cm when putting, one side bonds in process mutually, and 5min sterilizes in the microwave sterilization machine, persimmon after the sterilization is really transferred to the heat pump hothouse baking, the beginning hot blast temperature be controlled at 70 ℃, wait the barn temperature to reach 55 ℃ after, hot blast temperature is transferred to 60 ℃, make the barn temperature be controlled at 55-60 ℃, toasted 12 hours.Persimmon is closed hot blast after really toasting end, opens the natural wind fan, gravity-flow ventilation 12 hours.Close the natural wind fan, open hot blast, EAT is 60 ℃, wait the barn temperature to reach 45 ℃ after, reduce EAT, make that barn is stable to be controlled at 45-50 ℃, took away the puckery taste 12 hours.Decolouring is closed all air intakes and air-out after finishing, and heap is sealed after 8 hours and opened ventilating fan, makes and is down to normal temperature in the barn, places 4 hours.After heap is sealed end, open hot blast, temperature is controlled at 45-50 ℃, toasts 12 hours, and the deliquescing of persimmon fruit withdraws from dried persimmon from the barn shaping, dried persimmon is pinched circular with hand.With orthopedic dried persimmon vacuum bag, beat vacuum-packed.Packaged dried persimmon is stacked at freezer, and temperature of ice house is controlled at-4-1 ℃, is frost after placing a week, obtains finished product.
Embodiment 2
Take by weighing little persimmon fruit 1000kg (about 15000), the persimmon of peeling is really placed the plastic pallet of speciality, the spacing that will keep 1cm when putting, one side bonds in process mutually, and 5min sterilizes in the microwave sterilization machine, persimmon after the sterilization is really transferred to the heat pump hothouse baking, the beginning hot blast temperature be controlled at 70 ℃, wait the barn temperature to reach 55 ℃ after, hot blast temperature is transferred to 60 ℃, make the barn temperature be controlled at 55-60 ℃, toasted 12 hours.Persimmon is closed hot blast after really toasting end, opens the natural wind fan, gravity-flow ventilation 12 hours.Close the natural wind fan, open hot blast, EAT is 60 ℃, wait the barn temperature to reach 45 ℃ after, reduce EAT, make that barn is stable to be controlled at 45-50 ℃, took away the puckery taste 12 hours.Decolouring is closed all air intakes and air-out after finishing, and heap is sealed after 8 hours and opened ventilating fan, makes and is down to normal temperature in the barn, places 4 hours.After heap is sealed end, open hot blast, temperature is controlled at 45-50 ℃, toasts 12 hours, and the deliquescing of persimmon fruit withdraws from dried persimmon from the barn shaping, dried persimmon is pinched circular with hand.With orthopedic dried persimmon vacuum bag, beat vacuum-packed.Packaged dried persimmon is stacked at freezer, and temperature of ice house is controlled at-4-1 ℃, is frost after placing a week, obtains finished product.
Claims (1)
1. the processing method of a dried persimmon is characterized in that: comprise the steps:
(1) choosing fruit peeling:
Get 8-9 maturation, quality firmly crisp, without damaged, without the high-quality fresh fruit of insect pest, by large, medium and small grade separation, peeling;
(2) persimmon is really sterilized:
The persimmon of peeling is really placed the plastic pallet of speciality, the spacing that will keep 1-2cm when putting, one side bonds in process mutually, and 5min sterilizes in the microwave sterilization machine, kill persimmon fruit surperficial polyphenol oxidase (PPO), prevent that the persimmon fruit is in processing and the process of preservation mesometamorphism, brown stain;
(3) persimmon really toasts:
With the sterilization after persimmon really transfer to the heat pump hothouse baking, the beginning hot blast temperature be controlled at 70 ℃, wait the barn temperature to reach 55 ℃ after, hot blast temperature is transferred to 60 ℃, make the barn temperature be controlled at 55-60 ℃, toasted 12 hours;
(4) softening:
Persimmon is closed hot blast after really toasting end, opens the natural wind fan, gravity-flow ventilation 12 hours;
(5) take away the puckery taste:
Close the natural wind fan, open hot blast, EAT is 60 ℃, wait the barn temperature to reach 45 ℃ after, reduce EAT, make barn be controlled at 45-50 ℃, took away the puckery taste 12 hours;
(6) heap is sealed:
Decolouring is closed all air intakes and air-out after finishing, and heap is sealed after 8 hours and opened ventilating fan, makes and is down to normal temperature in the barn, places 4 hours;
(7) shaping:
After heap is sealed end, open hot blast, temperature is controlled at 45-50 ℃, toasts 12 hours, and the deliquescing of persimmon fruit withdraws from dried persimmon from the barn shaping, dried persimmon is pinched circular with hand;
(8) packing:
With orthopedic dried persimmon vacuum bag, beat vacuum-packed;
(9) be frost
Packaged dried persimmon is stacked at freezer, and temperature of ice house is controlled at-4-1 ℃, place a week after, obtain finished product.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012105399038A CN103005320A (en) | 2012-12-14 | 2012-12-14 | Dried persimmon processing method |
| CN201310640248.XA CN103621932A (en) | 2012-12-14 | 2013-12-04 | Processing method for dried persimmon |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012105399038A CN103005320A (en) | 2012-12-14 | 2012-12-14 | Dried persimmon processing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103005320A true CN103005320A (en) | 2013-04-03 |
Family
ID=47954849
Family Applications (2)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012105399038A Pending CN103005320A (en) | 2012-12-14 | 2012-12-14 | Dried persimmon processing method |
| CN201310640248.XA Pending CN103621932A (en) | 2012-12-14 | 2013-12-04 | Processing method for dried persimmon |
Family Applications After (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310640248.XA Pending CN103621932A (en) | 2012-12-14 | 2013-12-04 | Processing method for dried persimmon |
Country Status (1)
| Country | Link |
|---|---|
| CN (2) | CN103005320A (en) |
Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103519093A (en) * | 2013-09-26 | 2014-01-22 | 梁湘华 | Preparation method of persimmon cake |
| CN103584011A (en) * | 2013-11-10 | 2014-02-19 | 胡本奎 | Making method of nutritious persimmon cakes |
| CN103609984A (en) * | 2013-10-10 | 2014-03-05 | 郑耀文 | Persimmon cake preparation method without sulfuring during processing |
| CN103704629A (en) * | 2013-12-14 | 2014-04-09 | 高磊 | Method for making dried persimmons |
| CN104686960A (en) * | 2015-03-09 | 2015-06-10 | 王书亮 | Processing method of dried persimmons |
| CN105166751A (en) * | 2015-09-23 | 2015-12-23 | 浙江理工大学 | Persimmon wedge processing method |
| CN106108078A (en) * | 2016-08-20 | 2016-11-16 | 江苏楷益智能科技有限公司 | Fructus Kaki puy is with latticed kneading cylinder |
| CN106108079A (en) * | 2016-08-20 | 2016-11-16 | 江苏楷益智能科技有限公司 | There is the Fructus Kaki puy of grid-like kneading cylinder |
| CN106108077A (en) * | 2016-08-20 | 2016-11-16 | 江苏楷益智能科技有限公司 | Fructus Kaki puy is with grid-like kneading cylinder |
| CN106562282A (en) * | 2016-11-04 | 2017-04-19 | 覃贤强 | Processing method of selenium-enriched dried persimmon fruits |
| CN106923260A (en) * | 2017-02-28 | 2017-07-07 | 平乐县科喜农产品种销专业合作社 | A kind of dried persimmon processing method of novel environment friendly |
| CN107594411A (en) * | 2017-10-12 | 2018-01-19 | 广西大学 | A kind of processing method of dried persimmon |
| CN107751352A (en) * | 2017-10-31 | 2018-03-06 | 广西蒙山县祥日果品有限公司 | A kind of efficient dried persimmon processing method |
| CN108576209A (en) * | 2018-04-29 | 2018-09-28 | 富平县骐进生态农业科技开发有限公司 | A kind of dried persimmon keeping fresh and protecting color method |
| CN109287992A (en) * | 2018-08-28 | 2019-02-01 | 桂林恭城丰华园食品有限公司 | Yue Fei Fei cake heat pump processing method |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104026505A (en) * | 2014-05-28 | 2014-09-10 | 浙江理工大学 | Processing method of diospyros zhejiangensises |
| CN103976120A (en) * | 2014-05-28 | 2014-08-13 | 广西田阳嘉佳食品有限公司 | Preparation method of preserved persimmon fruits |
| CN105192603A (en) * | 2015-09-23 | 2015-12-30 | 浙江师范大学 | Processing method of Fangshan dried persimmons |
| CN105166750A (en) * | 2015-09-23 | 2015-12-23 | 浙江师范大学 | Persimmon ball processing method |
| CN106562283A (en) * | 2016-11-04 | 2017-04-19 | 覃贤强 | Processing method of chromium-rich persimmon cake |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS61219335A (en) * | 1985-03-23 | 1986-09-29 | Kaminoyamashi Nogyo Kyodo Kumiai | Preparation of dried persimmon wrapped with leaf of beefsteak plant |
| CN102090585A (en) * | 2010-12-10 | 2011-06-15 | 陕西师范大学 | Method for industrially producing dried persimmon |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1031313A (en) * | 1988-04-01 | 1989-03-01 | 尤中尧 | A kind of rapid processing of dried persimmon and fresh-preserving packing method |
-
2012
- 2012-12-14 CN CN2012105399038A patent/CN103005320A/en active Pending
-
2013
- 2013-12-04 CN CN201310640248.XA patent/CN103621932A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS61219335A (en) * | 1985-03-23 | 1986-09-29 | Kaminoyamashi Nogyo Kyodo Kumiai | Preparation of dried persimmon wrapped with leaf of beefsteak plant |
| CN102090585A (en) * | 2010-12-10 | 2011-06-15 | 陕西师范大学 | Method for industrially producing dried persimmon |
Non-Patent Citations (1)
| Title |
|---|
| 李笑光，等: "人工干制的工艺与方法", 《农业工程技术》, no. 2, 31 December 1987 (1987-12-31), pages 32 - 33 * |
Cited By (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103519093A (en) * | 2013-09-26 | 2014-01-22 | 梁湘华 | Preparation method of persimmon cake |
| CN103609984A (en) * | 2013-10-10 | 2014-03-05 | 郑耀文 | Persimmon cake preparation method without sulfuring during processing |
| CN103584011A (en) * | 2013-11-10 | 2014-02-19 | 胡本奎 | Making method of nutritious persimmon cakes |
| CN103704629A (en) * | 2013-12-14 | 2014-04-09 | 高磊 | Method for making dried persimmons |
| CN104686960A (en) * | 2015-03-09 | 2015-06-10 | 王书亮 | Processing method of dried persimmons |
| CN104686960B (en) * | 2015-03-09 | 2018-01-19 | 王书亮 | A kind of processing method of dried persimmon |
| CN105166751A (en) * | 2015-09-23 | 2015-12-23 | 浙江理工大学 | Persimmon wedge processing method |
| CN106108077A (en) * | 2016-08-20 | 2016-11-16 | 江苏楷益智能科技有限公司 | Fructus Kaki puy is with grid-like kneading cylinder |
| CN106108079A (en) * | 2016-08-20 | 2016-11-16 | 江苏楷益智能科技有限公司 | There is the Fructus Kaki puy of grid-like kneading cylinder |
| CN106108078A (en) * | 2016-08-20 | 2016-11-16 | 江苏楷益智能科技有限公司 | Fructus Kaki puy is with latticed kneading cylinder |
| CN106562282A (en) * | 2016-11-04 | 2017-04-19 | 覃贤强 | Processing method of selenium-enriched dried persimmon fruits |
| CN106923260A (en) * | 2017-02-28 | 2017-07-07 | 平乐县科喜农产品种销专业合作社 | A kind of dried persimmon processing method of novel environment friendly |
| CN107594411A (en) * | 2017-10-12 | 2018-01-19 | 广西大学 | A kind of processing method of dried persimmon |
| CN107751352A (en) * | 2017-10-31 | 2018-03-06 | 广西蒙山县祥日果品有限公司 | A kind of efficient dried persimmon processing method |
| CN108576209A (en) * | 2018-04-29 | 2018-09-28 | 富平县骐进生态农业科技开发有限公司 | A kind of dried persimmon keeping fresh and protecting color method |
| CN109287992A (en) * | 2018-08-28 | 2019-02-01 | 桂林恭城丰华园食品有限公司 | Yue Fei Fei cake heat pump processing method |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103621932A (en) | 2014-03-12 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103005320A (en) | Dried persimmon processing method | |
| CN102793121B (en) | Processing method of light-color air-dried green string bean slices and salted products thereof | |
| WO2016141871A1 (en) | Processing method of dried persimmons | |
| CN103493916A (en) | Secondary-fermentation black tea as well as production method and production device thereof | |
| KR20160038723A (en) | A method of making smelly mandarin fish | |
| CN102524856A (en) | Method for producing instinct soup cubes by vacuum freeze-drying technology | |
| CN103444845A (en) | Freeze-drying method of fresh fructus momordicae slices | |
| CN107361125A (en) | A kind of matrimony vine microwave vacuum drying method | |
| KR100901254B1 (en) | Manufacturing of instant Si-rae-gi | |
| CN105725028A (en) | Fresh-keeping treating method for fresh-wet instant vermicelli | |
| CN107536010B (en) | Processing method of cedrela sinensis sauce | |
| CN104206518A (en) | Microwave vacuum drying method for fresh momordica grosvenori slices | |
| CN107981238A (en) | A kind of processing method of Cold spiced duck neck | |
| CN107920564A (en) | Process the manufacture method of rice | |
| CN104642951A (en) | Production method of dried strawberry | |
| CN104323183A (en) | Taro stalk pickled product and pickling method thereof | |
| CN102166006A (en) | Method for making celery powder | |
| CN109875007B (en) | Processing technology of salt-free salted vegetable | |
| CN104431192A (en) | Preparation method of holboellia latifolia whole-fruit tea | |
| CN101836671A (en) | Method for processing crispy fresh jujube | |
| CN105660825B (en) | Insect-proof preservation method for wash-free red dates | |
| CN105876377A (en) | Manufacturing technology of preserved vegetables | |
| KR20130111495A (en) | Roasted maeju | |
| CN107136466A (en) | The preparation method of non-pigment preservative free instant bagged mushroom | |
| CN106605748A (en) | Preserved persimmon fruit processing method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20130403 |