CN103110159A - Method for producing deastringent persimmon juice - Google Patents
Method for producing deastringent persimmon juice Download PDFInfo
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- CN103110159A CN103110159A CN2013100459709A CN201310045970A CN103110159A CN 103110159 A CN103110159 A CN 103110159A CN 2013100459709 A CN2013100459709 A CN 2013100459709A CN 201310045970 A CN201310045970 A CN 201310045970A CN 103110159 A CN103110159 A CN 103110159A
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Abstract
The invention provides a method for producing deastringent persimmon juice. The method comprises the following steps of: selecting fifty percent to ninety percent mature persimmons and cleaning the persimmons by different grades, removing the bases of the persimmons and pulping the persimmons, thereby obtaining persimmon pulp; adding water to the persimmon pulp and evenly mixing, heating the mixture to the range of 30-80 DEG C, adding food-grade gelatin or food-grade hydrolysate peptide, continuing heating to the range of 40-90 DEG C, and preserving the heat and stirring for 0.1-0.5h, and filtering out persimmon dregs, thereby obtaining the deastringent persimmon juice. The method provided by the invention is characterized in that the food-grade gelatin or hydrolysate peptide is adopted as a deastringent so that the obtained deastringent persimmon juice is safe to the human body without toxic and harmful effect, and simultaneously, the gelatin or the hydrolysate peptide is capable of aggregating tannin in persimmon to form precipitate so that the persimmon dregs can be well separated out and the persimmon juice can be clarified well. Furthermore, with the method, the deastringent time is greatly shortened, and simultaneously, the astringent is thoroughly removed, the deastringent effect is stable without astringent recovery; and the method provided by the invention is quite simple and convenient to operate, wide in application range and capable of performing production on the existing concentrated apple juice production line.
Description
Technical field
The invention belongs to fruits and vegetables deep processing field, be specifically related to a kind of production method of acerbity-removing persimmon juice.
Background technology
Persimmon belongs to accurate nuts and kernels, and Ebenaceae has higher nutritive value and medical value.The kind of persimmon can be divided into complete sweet persimmon, complete puckery persimmon, incomplete sweet persimmon and incomplete puckery persimmon four classes.But the kind of sweet persimmon and limited amount, puckery persimmon has high yield, resistance because of it, and the characteristics such as fruit is late-maturing, storage tolerance are the types of cultivation quantity maximum in world wide.Puckery persimmon has much puckery sense because fruit solubility content of tannin when the maturation is high, must process and could eat through certain taking away the puckery taste.
At present the common method of persimmon deastringent has: warm water method, limewash method, cold water method, the carbon dioxide method of taking away the puckery taste of taking away the puckery taste of taking away the puckery taste of taking away the puckery taste, N
2The method of taking away the puckery taste adopts the persimmon fruit after above Lung biopsy takes away the puckery taste can keep hard crisp quality, takes away the puckery taste also referred to as xylocarp.The corresponding mushy fruit method of taking away the puckery taste has ethephon (CEPHA)，2-(chloroethyl) phosphonic acid method, alcohol method, plant ash method, mixed fruit method, bur method, fumigation the take away the puckery taste method, carbonic acid gas alcohol of method, mist of taking away the puckery taste of taking away the puckery taste of taking away the puckery taste of taking away the puckery taste of taking away the puckery taste of taking away the puckery taste to mix take away the puckery taste method, antistaling agent of the method for taking away the puckery taste, preservative film vacuum packaging and process the method for taking away the puckery taste, the salt alum solution method of taking away the puckery taste with it.Though adopt these method majority costs lower, but the time of taking away the puckery taste is all longer, some method rear outward appearance and taste to persimmon fruit that take away the puckery taste has adverse influence, also there is simultaneously the weak effect that takes away the puckery taste, is prone to again puckery, the drawback such as storage tolerance not, therefore be unfavorable for the application of large-scale industrialization in producing the persimmon goods.
CN02104426.0 proposes the method that the deastringent agent of persimmon that methyl alcohol, ethanol, bactericide, water are made by a certain percentage takes away the puckery taste, and the method can extend the storage ﹠ fresh-keeping period of persimmon; CN03130838.4 proposes persimmon is really wrapped up with porose plastics freshness protection package, puts into and is filled with CO
2Confined space take away the puckery taste.But the above acerbity removing method operating time still maintained more than tens of hours, existed simultaneously Fungicide residue to the drawback such as the harm of health, the mode of operation of taking away the puckery taste is easy not.
Summary of the invention
The invention provides a kind of safety non-toxic, the time of taking away the puckery taste is short, the production method of the acerbity-removing persimmon juice of effect stability.
In order to achieve the above object, the technical solution used in the present invention comprises the following steps: choose five to ninety percent ripe persimmon classifications and clean, go the base of a fruit and crushing and beating, obtain the persimmon slurry, mass ratio by 1:0.1 ~ 10 adds the water mixing in the persimmon slurry, then is heated to 30 ℃～80 ℃, adds the food-grade gelatin or the food-grade range of hydrolysed peptides that account for persimmon slurry quality 0.1%～5.0%, continue to be heated to 40 ℃～90 ℃, and insulated and stirred 0.1h～5h, elimination persimmon slag namely gets acerbity-removing persimmon juice.
Described five to ninety percent ripe persimmons comprise five to ninety percent ripe fresh persimmons or five to the ninety percent ripe freezing persimmons of crossing with water thawing.
Described five to the ninety percent ripe freezing persimmons 1h～4h that thaws in water.
Compared with prior art, beneficial effect of the present invention is:
1, the present invention adopts food-grade gelatin or range of hydrolysed peptides as deastringent agent, therefore the acerbity-removing persimmon juice that makes is to the human-body safety nonhazardous, in the process of taking away the puckery taste simultaneously gelatin or range of hydrolysed peptides can with persimmon in tannin assemble, form precipitation, be conducive to separation and the persimmon clarification of juice of persimmon slag.
2, the present invention has shortened the time of taking away the puckery taste greatly, and astringent taste removes thoroughly simultaneously, and the effect stability that takes away the puckery taste does not occur again puckery.
3, the present invention's operation is very easy, and the scope of application is wider, the concentrated persimmon juice production of can taking away the puckery taste on existing concentrated apple juice production line.
The specific embodiment
Embodiment 1:
Choose medium rare fresh persimmon classification and clean, go the base of a fruit and crushing and beating, obtain the persimmon slurry, mass ratio by 1:0.1 adds the water mixing in the persimmon slurry, be heated to again 70 ℃, add the food-grade gelatin that accounts for persimmon slurry quality 1.0%, continue to be heated to 80 ℃, and insulated and stirred 2.5h, elimination persimmon slag namely obtains acerbity-removing persimmon juice.
Embodiment 2:
Choose sixty percent ripe fresh persimmon classification and clean, go the base of a fruit and crushing and beating, obtain the persimmon slurry, mass ratio by 1:1 adds the water mixing in the persimmon slurry, be heated to again 60 ℃, add the food-grade gelatin that accounts for persimmon slurry quality 2.0%, continue to be heated to 70 ℃, and insulated and stirred 1.5h, elimination persimmon slag namely obtains acerbity-removing persimmon juice.
Embodiment 3:
Choose medium well fresh persimmon classification and clean, go the base of a fruit and crushing and beating, obtain the persimmon slurry, mass ratio by 1:0.5 adds the water mixing in the persimmon slurry, be heated to again 50 ℃, add the food-grade gelatin that accounts for persimmon slurry quality 0.5%, continue to be heated to 70 ℃, and insulated and stirred 2h, elimination persimmon slag namely obtains acerbity-removing persimmon juice.
Embodiment 4:
The persimmon of the choosing medium rare freezing mistake 1h that thaws that is soaked in water, then the base of a fruit and crushing and beating are clearly so washed, are gone in classification, obtain the persimmon slurry, mass ratio by 1:3 adds the water mixing in the persimmon slurry, then is heated to 40 ℃, adds the food-grade gelatin that accounts for persimmon slurry quality 3.0%, continue to be heated to 65 ℃, and insulated and stirred 3.5h, elimination persimmon slag namely obtains acerbity-removing persimmon juice.
Embodiment 5:
The persimmon of the choosing sixty percent ripe freezing mistake 2h that thaws that is soaked in water, then the base of a fruit and crushing and beating are cleaned, are gone in classification, obtain the persimmon slurry, mass ratio by 1:5 adds the water mixing in the persimmon slurry, then is heated to 40 ℃, adds the food-grade gelatin that accounts for persimmon slurry quality 4.0%, continue to be heated to 65 ℃, and insulated and stirred 4.5h, elimination persimmon slag namely obtains acerbity-removing persimmon juice.
Embodiment 6:
The persimmon of the choosing medium well freezing mistake 3h that thaws that is soaked in water, then the base of a fruit and crushing and beating are cleaned, are gone in classification, obtain the persimmon slurry, mass ratio by 1:8 adds the water mixing in the persimmon slurry, then is heated to 50 ℃, adds the food-grade gelatin that accounts for persimmon slurry quality 4.5%, continue to be heated to 75 ℃, and insulated and stirred 3h, elimination persimmon slag namely obtains acerbity-removing persimmon juice.
Embodiment 7:
Choose ninety percent ripe fresh persimmon classification and clean, go the base of a fruit and crushing and beating, obtain the persimmon slurry, mass ratio by 1:5 adds the water mixing in the persimmon slurry, be heated to again 30 ℃, add the food-grade gelatin range of hydrolysed peptides that accounts for persimmon slurry quality 5.0%, continue to be heated to 70 ℃, and insulated and stirred 4h, elimination persimmon slag namely obtains acerbity-removing persimmon juice.
Embodiment 8:
Choose sixty percent ripe fresh persimmon classification and clean, go the base of a fruit and crushing and beating, obtain the persimmon slurry, mass ratio by 1:6 adds the water mixing in the persimmon slurry, be heated to again 40 ℃, add the food-grade gelatin range of hydrolysed peptides that accounts for persimmon slurry quality 5.0%, continue to be heated to 90 ℃, and insulated and stirred 2.5h, elimination persimmon slag namely obtains acerbity-removing persimmon juice.
Embodiment 9:
Choose medium well fresh persimmon classification and clean, go the base of a fruit and crushing and beating, obtain the persimmon slurry, mass ratio by 1:3 adds the water mixing in the persimmon slurry, be heated to again 50 ℃, add the food-grade gelatin range of hydrolysed peptides that accounts for persimmon slurry quality 4.5%, continue to be heated to 85 ℃, and insulated and stirred 0.5h, elimination persimmon slag namely obtains acerbity-removing persimmon juice.
Embodiment 10:
Choose ninety percent ripe fresh persimmon classification and clean, go the base of a fruit and crushing and beating, obtain the persimmon slurry, mass ratio by 1:6 adds the water mixing in the persimmon slurry, be heated to again 40 ℃, add the food-grade gelatin range of hydrolysed peptides that accounts for persimmon slurry quality 1.5%, continue to be heated to 75 ℃, and insulated and stirred 4.5h, elimination persimmon slag namely obtains acerbity-removing persimmon juice.
Embodiment 11:
The persimmon of the choosing sixty percent ripe freezing mistake 3h that thaws that is soaked in water, then the base of a fruit and crushing and beating are cleaned, are gone in classification, obtain the persimmon slurry, mass ratio by 1:10 adds the water mixing in the persimmon slurry, then is heated to 55 ℃, adds the food-grade gelatin range of hydrolysed peptides that accounts for persimmon slurry quality 2.5%, continue to be heated to 85 ℃, and insulated and stirred 2.5h, elimination persimmon slag namely obtains acerbity-removing persimmon juice.
Embodiment 12:
The persimmon of the choosing sixty percent ripe freezing mistake 4h that thaws that is soaked in water, then the base of a fruit and crushing and beating are cleaned, are gone in classification, obtain the persimmon slurry, mass ratio by 1:8 adds the water mixing in the persimmon slurry, then is heated to 65 ℃, adds the food-grade gelatin range of hydrolysed peptides that accounts for persimmon slurry quality 2.5%, continue to be heated to 90 ℃, and insulated and stirred 1.5h, elimination persimmon slag namely obtains acerbity-removing persimmon juice.
Embodiment 13:
The persimmon of the choosing medium well freezing mistake 2h that thaws that is soaked in water, then the base of a fruit and crushing and beating are cleaned, are gone in classification, obtain the persimmon slurry, mass ratio by 1:9 adds the water mixing in the persimmon slurry, then is heated to 45 ℃, adds the food-grade gelatin range of hydrolysed peptides that accounts for persimmon slurry quality 3.0%, continue to be heated to 65 ℃, and insulated and stirred 4.5h, elimination persimmon slag namely obtains acerbity-removing persimmon juice.
Embodiment 14:
The persimmon of the choosing ninety percent ripe freezing mistake 4h that thaws that is soaked in water, then the base of a fruit and crushing and beating are cleaned, are gone in classification, obtain the persimmon slurry, mass ratio by 1:7 adds the water mixing in the persimmon slurry, then is heated to 40 ℃, adds the food-grade gelatin range of hydrolysed peptides that accounts for persimmon slurry quality 0.1%, continue to be heated to 90 ℃, and insulated and stirred 0.1h, elimination persimmon slag namely obtains acerbity-removing persimmon juice.
Embodiment 15:
The persimmon of choosing eight, the ninety percent ripe freezing mistake 2h that thaws that is soaked in water, then the base of a fruit and crushing and beating are cleaned, are gone in classification, obtain the persimmon slurry, mass ratio by 1:9 adds the water mixing in the persimmon slurry, then is heated to 80 ℃, adds the food-grade gelatin range of hydrolysed peptides that accounts for persimmon slurry quality 3.0%, continue to be heated to 40 ℃, and insulated and stirred 5h, elimination persimmon slag namely obtains acerbity-removing persimmon juice.
The prepared acerbity-removing persimmon juice of above embodiment 1-7 is through sensory evaluation, removed fully persimmon self with the tannin astringent taste, more than the concentration of inspissated juice can reach 70Bx, with hot water even boiling water reconstitute no longer and multiple puckery phenomenon to occur, have strong persimmon fragrance fragrance.
Freezing persimmon in above embodiment 4-6 and embodiment 11-15 refers to the raw material persimmon at-25～-5 ℃ of lower freezings, and the deastringent agent that adopts in embodiment 1-6 is the gelatin of food-grade, the deastringent agent that adopts in embodiment 7-15 is the food-grade gelatin range of hydrolysed peptides, this gelatin hydrolysis peptide is that gelatin is through the range of hydrolysed peptides of acid adding or enzyme mild hydrolysis gained, food-grade gelatin and gelatin hydrolysis peptide can be gelatin or the range of hydrolysed peptides classes in various sources, and the range of hydrolysed peptides preferred molecular weight is greater than 5000 range of hydrolysed peptides.
And then adopt the acerbity-removing persimmon juice that makes in pectase hydrolysis above-described embodiment 1-15, after hydrolysis fully, by membrane filtration and the Vacuum Concentration concentrated persimmon juice product that namely obtains taking away the puckery taste.This technical process can be produced on existing concentrated apple juice production line.
Claims (3)
1. the production method of an acerbity-removing persimmon juice, it is characterized in that: choose five to ninety percent ripe persimmon classifications and clean, go the base of a fruit and crushing and beating, obtain the persimmon slurry, mass ratio by 1:0.1 ~ 10 adds the water mixing in the persimmon slurry, then is heated to 30 ℃～80 ℃, adds the food-grade gelatin or the food-grade range of hydrolysed peptides that account for persimmon slurry quality 0.1%～5.0%, continue to be heated to 40 ℃～90 ℃, and insulated and stirred 0.1h～5h, elimination persimmon slag namely gets acerbity-removing persimmon juice.
2. the production method of acerbity-removing persimmon juice according to claim 1 is characterized in that: described five to ninety percent ripe persimmons comprise five to ninety percent ripe fresh persimmons or five to the ninety percent ripe freezing persimmons of crossing with water thawing.
3. want the production method of 2 described acerbity-removing persimmon juice according to right, it is characterized in that: described five to the ninety percent ripe freezing persimmons 1h～4h that thaws in water.
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| CN2013100459709A CN103110159A (en) | 2013-02-05 | 2013-02-05 | Method for producing deastringent persimmon juice |
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| CN2013100459709A CN103110159A (en) | 2013-02-05 | 2013-02-05 | Method for producing deastringent persimmon juice |
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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103251098A (en) * | 2013-05-30 | 2013-08-21 | 王继光 | Preparation method of nutritive concentrated original taste persimmon juice |
| CN104489817A (en) * | 2014-12-25 | 2015-04-08 | 桂林得坤生物科技股份有限公司 | Production process of deastringent persimmon juice |
| CN107594243A (en) * | 2017-10-30 | 2018-01-19 | 陕西天路通农业开发有限责任公司 | A kind of preparation method of limpid type persimmon beverage |
| CN107647017A (en) * | 2017-09-25 | 2018-02-02 | 浙江达因生物科技有限公司 | It is a kind of to be used to improve sealwort Chinese medicinal herb tea drink of the elderly's lassitude and weak and preparation method thereof |
| CN107712492A (en) * | 2017-10-30 | 2018-02-23 | 陕西天路通农业开发有限责任公司 | A kind of preparation method of turbid juice type persimmon beverage |
| CN109135998A (en) * | 2018-08-24 | 2019-01-04 | 天津科技大学 | A kind of preparation method of acerbity-removing persimmon wine |
| CN110150534A (en) * | 2019-04-23 | 2019-08-23 | 沈阳农业大学 | A kind of compound acerbity removing method of black fruit rib gland Sorbus alnifloria juice |
| CN110419709A (en) * | 2019-08-07 | 2019-11-08 | 王永旺 | A kind of preparation method and applications of persimmon syrup |
| CN110754637A (en) * | 2019-10-30 | 2020-02-07 | 保定茂源果品股份有限公司 | Production process of quick-frozen persimmon pulp |
| JP2020078260A (en) * | 2018-11-13 | 2020-05-28 | 河野 源 | Method of producing low-astringency persimmon juice containing sugar derived from astringent persimmon |
| JP2021175392A (en) * | 2020-04-23 | 2021-11-04 | 源 河野 | Manufacturing method of polyphenol-containing gelatin, composition containing polyphenol-containing gelatin obtained by the manufacturing method and manufacturing method therefor |
| CN115918833A (en) * | 2022-12-23 | 2023-04-07 | 广东海洋大学 | Roxburgh rose juice deastringency method capable of efficiently removing astringency and reducing loss of active ingredients |
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Cited By (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103251098B (en) * | 2013-05-30 | 2015-03-11 | 王继光 | Preparation method of nutritive concentrated original taste persimmon juice |
| CN103251098A (en) * | 2013-05-30 | 2013-08-21 | 王继光 | Preparation method of nutritive concentrated original taste persimmon juice |
| CN104489817A (en) * | 2014-12-25 | 2015-04-08 | 桂林得坤生物科技股份有限公司 | Production process of deastringent persimmon juice |
| CN107647017A (en) * | 2017-09-25 | 2018-02-02 | 浙江达因生物科技有限公司 | It is a kind of to be used to improve sealwort Chinese medicinal herb tea drink of the elderly's lassitude and weak and preparation method thereof |
| CN107712492B (en) * | 2017-10-30 | 2020-12-08 | 陕西天路通农业开发有限责任公司 | Preparation method of turbid juice type persimmon beverage |
| CN107712492A (en) * | 2017-10-30 | 2018-02-23 | 陕西天路通农业开发有限责任公司 | A kind of preparation method of turbid juice type persimmon beverage |
| CN107594243B (en) * | 2017-10-30 | 2020-11-10 | 陕西天路通农业开发有限责任公司 | Preparation method of clear persimmon beverage |
| CN107594243A (en) * | 2017-10-30 | 2018-01-19 | 陕西天路通农业开发有限责任公司 | A kind of preparation method of limpid type persimmon beverage |
| CN109135998A (en) * | 2018-08-24 | 2019-01-04 | 天津科技大学 | A kind of preparation method of acerbity-removing persimmon wine |
| JP2020078260A (en) * | 2018-11-13 | 2020-05-28 | 河野 源 | Method of producing low-astringency persimmon juice containing sugar derived from astringent persimmon |
| CN110150534A (en) * | 2019-04-23 | 2019-08-23 | 沈阳农业大学 | A kind of compound acerbity removing method of black fruit rib gland Sorbus alnifloria juice |
| CN110419709A (en) * | 2019-08-07 | 2019-11-08 | 王永旺 | A kind of preparation method and applications of persimmon syrup |
| CN110754637A (en) * | 2019-10-30 | 2020-02-07 | 保定茂源果品股份有限公司 | Production process of quick-frozen persimmon pulp |
| JP2021175392A (en) * | 2020-04-23 | 2021-11-04 | 源 河野 | Manufacturing method of polyphenol-containing gelatin, composition containing polyphenol-containing gelatin obtained by the manufacturing method and manufacturing method therefor |
| JP7253835B2 (en) | 2020-04-23 | 2023-04-07 | 源 河野 | Method for producing composition containing polyphenol-containing gelatin |
| CN115918833A (en) * | 2022-12-23 | 2023-04-07 | 广东海洋大学 | Roxburgh rose juice deastringency method capable of efficiently removing astringency and reducing loss of active ingredients |
| CN115918833B (en) * | 2022-12-23 | 2024-03-08 | 广东海洋大学 | Method for removing astringency of roxburgh rose juice with high efficiency and reduced loss of active ingredients |
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Application publication date: 20130522 |