CN103355397A - De-astringency and crispness-keeping method for persimmon - Google Patents
De-astringency and crispness-keeping method for persimmon Download PDFInfo
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- CN103355397A CN103355397A CN2013103340462A CN201310334046A CN103355397A CN 103355397 A CN103355397 A CN 103355397A CN 2013103340462 A CN2013103340462 A CN 2013103340462A CN 201310334046 A CN201310334046 A CN 201310334046A CN 103355397 A CN103355397 A CN 103355397A
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Abstract
The invention discloses a de-astringency and crispness-keeping method for a persimmon. The method comprises the following steps: 1, dripping liquor on the root of each persimmon; 2, wrapping the persimmons with a fresh-keeping bag; 3, placing the wrapped persimmons in a confined space, wherein temperature is 15 to 20 DEG C, air pressure is 100, 000 pa, the amount of introduced ethanol accounts for 0.001 to 0.01% of the whole confined space, and time is 15 to 24 h; and 4, discharging gas in the confined space, maintaining the original temperature, reducing air pressure to 1/5 of the original air pressure and continuing storing the persimmons for 8 to 15 h. The method provided by the invention has a good de-astringency effect and effectively prolongs a crispness-keeping period of the persimmons.
Description
Technical field
Invention relates to a kind of fruit processing and treating method, is specifically related to a kind of persimmon deastringent, protects crisp processing method.
Background technology
Ripe persimmon fruit matter is soft, is unfavorable for storage, generally takes when the persimmon prematurity, and it contains many soluble tannins, and soluble tannin is the main matter that produces astringent taste, and therefore immature persimmon produces astringent taste, inedibility when edible.Traditional persimmon method that removes astringent taste has that hot-water soak is taken away the puckery taste, limewash soaks the method such as take away the puckery taste, but adopts these methods rear persimmon that removes astringent taste softening very soon, becomes the soup persimmon, can not guarantee the hard crisp quality of fresh fruit.And these methods are only limited to peasant household and use, and are unfavorable for industrial production.
Summary of the invention
Technical problem to be solved by this invention is to overcome the remove astringent taste weak point of method of tradition, proposes a kind of easy and simple to handle, fast, as to keep the crisp hard quality of fresh fruit persimmon deastringent that removes astringent taste, protects crisp processing method.
For realizing above-mentioned technical problem, the technical solution used in the present invention is as follows:
A kind of persimmon removes astringent taste, protects crisp processing method, may further comprise the steps:
(1) persimmon grows to seven, plucks lower tree when medium well, drips liquor at each persimmon root;
(2) above-mentioned persimmon is wrapped up with plastics freshness protection package with holes;
(3) persimmon of wrapping is put into seal cavity: temperature is 15～20 ℃, and air pressure is that the amount that 100000pa passes into ethanol accounts for 0.001～0.01% of whole seal cavity, and the time is 15～24h;
(4) discharge gas in the sealing device, keep the original gentle pressure of temperature to be reduced to original 1/5, after continuing to deposit 8～15h, namely get without astringent taste, crisp mouth, can be instant persimmon.。
In the such scheme, in step (1), dripping 3～5 alcoholic strengths at each persimmon root is 50～70 ° liquor.
In the such scheme, in step (1), dripping 4 alcoholic strengths at each persimmon root is 55～65 ° liquor.
In the such scheme, in step (1), dripping 4 alcoholic strengths at each persimmon root is 60 ° liquor.
In the such scheme, the gross area in the hole of described plastics freshness protection package with holes accounts for 1/10～1/4 of described plastics freshness protection package surface area with holes.
In the such scheme, the gross area in the hole of described plastics freshness protection package with holes accounts for 1/8～1/5 of described plastics freshness protection package surface area with holes.
In the such scheme, the gross area in the hole of described plastics freshness protection package with holes accounts for 1/7～1/6 of described plastics freshness protection package surface area with holes.
Compared with prior art, the present invention has the following advantages:
(1) in the step of this inventive method, with the air pressure attenuating of seal cavity, this reduced pressure treatment can be accelerated to organize interior ethene to the speed of external diffusion greatly, reduces the content of ethene in the persimmon, has kept the original brittleness of fresh persimmon.
(2) in the step of this inventive method, persimmon wraps up processing with plastics freshness protection package with holes, remains into the persimmon list marketing always, plays the crisp hard effect that guarantees persimmon.
(3) in this inventive method step, persimmon is plucked, drip liquor at each persimmon root, liquor contains the composition that can make soluble tannin be converted into insoluble tannin, plays the effect that removes astringent taste.
(4) in this inventive method step, pour the ethanol material to seal cavity, ethanol is reoxidised into acetaldehyde under the effect of alcohol dehydrogenase, makes it to be combined with soluble tannin to become insoluble resinoid, makes the persimmon fruit remove astringent taste.
The specific embodiment
The below further describes in detail:
1. the maturity of the persimmon of pluck: cyan slightly is with at complete yellow, the fruit end of fruit face, chooses those bad persimmons and does defect ware and process;
2. airtight space: the persimmon amount is suitable with depositing;
3. with the temperature of the equipment control airtight space of automatically regulating temperature, air pressure and the size of air pressure;
4. control the concentration of ethanol in the airtight space with the concentration of alcohol detector.
Test index and method are as follows:
1. effect removes astringent taste: survey soluble tannin content (＜0.6% gets final product);
2. softening rate: measure hardness with hardometer;
3. mouthfeel: taste and have or not astringent taste;
4. protect the crisp phase: finish dealing with to take away the puckery taste, and the rate of taking away the puckery taste is starting point when being 100%, every three days the crisp situation of the guarantor of specimen.
Embodiment 1
Pluck the puckery persimmon of 100 ㎏ medium wells from persimmon tree, dripping 3 alcoholic strengths at the root of each persimmon is 70 ° liquor, pluck the puckery persimmon of returning with plastics freshness protection package with holes parcel, the gross area in the hole of described plastics freshness protection package with holes accounts for 1/10 of described plastics freshness protection package surface area with holes.The puckery persimmon that will wrap is again put into gas check: temperature is 20 ℃, and air pressure is 100000pa, and the concentration of ethanol is 0.001%, and the time is 24h; Discharge at last the gas in the airtight space, keeps the original gentle pressure of temperature to be reduced to original 1/5, continue placement 15h, recording soluble tannin content is 0.4%.Afterwards, continue to keep freshness protection package until begin to eat.This example can be protected crisp 10d.
Embodiment 2
Pluck the puckery persimmon of 200 ㎏ medium wells from persimmon tree, dripping 4 alcoholic strengths at the root of each persimmon is 60 ° liquor, pluck the puckery persimmon of returning with plastics freshness protection package with holes parcel, the gross area in the hole of described plastics freshness protection package with holes accounts for 1/8 of described plastics freshness protection package surface area with holes.The puckery persimmon that will wrap is again put into gas check: temperature is 15 ℃, and air pressure is 80000pa, and the concentration of ethanol is 0.005%, and the time is 20h; Discharge at last the gas in the airtight space, keeps the original gentle pressure of temperature to be reduced to original 1/5, continue placement 10h, recording soluble tannin content is 0.45%.Afterwards, continue to keep freshness protection package until begin to eat.This example can be protected crisp 9d.
Embodiment 3
Pluck the puckery persimmon of 300 ㎏ medium wells from persimmon tree, dripping 4 alcoholic strengths at the root of each persimmon is 55 ° liquor, pluck the puckery persimmon of returning with plastics freshness protection package with holes parcel, the gross area in the hole of described plastics freshness protection package with holes accounts for 1/6 of described plastics freshness protection package surface area with holes.The puckery persimmon that will wrap is again put into gas check: temperature is 18 ℃, and air pressure is 60000pa, and the concentration of ethanol is 0.01%, and the time is 15h; Discharge at last the gas in the airtight space, keeps the original gentle pressure of temperature to be reduced to original 1/5, continue placement 8h, recording soluble tannin content is 0.45%.Afterwards, continue to keep freshness protection package until begin to eat.This example can be protected crisp 9d.
Claims (7)
- A persimmon deastringent, protect crisp processing method, it is characterized in that may further comprise the steps:(1) persimmon grows to seven, plucks lower tree when medium well, drips liquor at each persimmon root;(2) above-mentioned persimmon is wrapped up with plastics freshness protection package with holes;(3) persimmon of wrapping is put into seal cavity: temperature is 15～20 ℃, and air pressure is 100000pa, and the amount that passes into ethanol accounts for 0.001～0.01% of whole seal cavity, and the time is 15～24h;(4) discharge the gas of sealing device, keep the original gentle pressure of temperature to be reduced to original 1/5, after continuing to deposit 8～15h, namely get without astringent taste, crisp mouth, can be instant persimmon.
- Persimmon deastringent as claimed in claim 1, protect crisp processing method, it is characterized in that: in the step (1), dripping 3～5 alcoholic strengths at each persimmon root is 50～70 ° liquor.
- Persimmon deastringent as claimed in claim 2, protect crisp processing method, it is characterized in that: in the step (1), dripping 4 alcoholic strengths at each persimmon root is 55～65 ° liquor.
- Persimmon deastringent as claimed in claim 3, protect crisp processing method, it is characterized in that: in the step (1), dripping 4 alcoholic strengths at each persimmon root is 60 ° liquor.
- Persimmon deastringent as claimed in claim 1, protect crisp processing method, it is characterized in that: the gross area in the hole of described plastics freshness protection package with holes accounts for 1/10～1/4 of described plastics freshness protection package surface area with holes.
- Persimmon deastringent as claimed in claim 5, protect crisp processing method, it is characterized in that: the gross area in the hole of described plastics freshness protection package with holes accounts for 1/8～1/5 of described plastics freshness protection package surface area with holes.
- Persimmon deastringent as claimed in claim 6, protect crisp processing method, it is characterized in that: the gross area in the hole of described plastics freshness protection package with holes accounts for 1/7～1/6 of described plastics freshness protection package surface area with holes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013103340462A CN103355397A (en) | 2013-08-02 | 2013-08-02 | De-astringency and crispness-keeping method for persimmon |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2013103340462A CN103355397A (en) | 2013-08-02 | 2013-08-02 | De-astringency and crispness-keeping method for persimmon |
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| CN103355397A true CN103355397A (en) | 2013-10-23 |
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| CN2013103340462A Pending CN103355397A (en) | 2013-08-02 | 2013-08-02 | De-astringency and crispness-keeping method for persimmon |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105876687A (en) * | 2016-04-12 | 2016-08-24 | 山东省果树研究所 | Preparation methods of preserved persimmons and dried persimmons without residual astringent taste |
| CN106798004A (en) * | 2017-02-28 | 2017-06-06 | 桂林浩新科技服务有限公司 | A kind of method of persimmon deastringent |
| CN107960624A (en) * | 2017-11-24 | 2018-04-27 | 桂林国农生态农业有限公司 | A kind of production method of dried persimmon |
| CN109287993A (en) * | 2018-10-30 | 2019-02-01 | 佛山市木记信息技术有限公司 | A kind of method for processing persimmo |
Citations (5)
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| JPS58138339A (en) * | 1982-02-15 | 1983-08-17 | Toppan Printing Co Ltd | Removal of astringency from astringent persimmon |
| CN1113686A (en) * | 1994-06-09 | 1995-12-27 | 王仁旺 | Fresh-keeping method for fruits |
| CN1547928A (en) * | 2003-05-08 | 2004-11-24 | 平 冷 | Persimmon astringency-eliminating and crispness keeping method |
| CN101467546A (en) * | 2007-12-28 | 2009-07-01 | 天津市中英保健食品有限公司 | Fresh-keeping method of melon and fruit |
| CN102986853A (en) * | 2011-09-13 | 2013-03-27 | 曲家惠 | Rapid astringency removal technology for persimmon slices |
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2013
- 2013-08-02 CN CN2013103340462A patent/CN103355397A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS58138339A (en) * | 1982-02-15 | 1983-08-17 | Toppan Printing Co Ltd | Removal of astringency from astringent persimmon |
| CN1113686A (en) * | 1994-06-09 | 1995-12-27 | 王仁旺 | Fresh-keeping method for fruits |
| CN1547928A (en) * | 2003-05-08 | 2004-11-24 | 平 冷 | Persimmon astringency-eliminating and crispness keeping method |
| CN101467546A (en) * | 2007-12-28 | 2009-07-01 | 天津市中英保健食品有限公司 | Fresh-keeping method of melon and fruit |
| CN102986853A (en) * | 2011-09-13 | 2013-03-27 | 曲家惠 | Rapid astringency removal technology for persimmon slices |
Non-Patent Citations (3)
| Title |
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| 李宝等: "柿果实脱涩机理及脱涩技术研究进展", 《中国农业科学》 * |
| 翟莉艳等: "柿果脱涩技术", 《保鲜与加工》 * |
| 袁仁长: "柿子脱涩法", 《农家之友》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105876687A (en) * | 2016-04-12 | 2016-08-24 | 山东省果树研究所 | Preparation methods of preserved persimmons and dried persimmons without residual astringent taste |
| CN106798004A (en) * | 2017-02-28 | 2017-06-06 | 桂林浩新科技服务有限公司 | A kind of method of persimmon deastringent |
| CN107960624A (en) * | 2017-11-24 | 2018-04-27 | 桂林国农生态农业有限公司 | A kind of production method of dried persimmon |
| CN109287993A (en) * | 2018-10-30 | 2019-02-01 | 佛山市木记信息技术有限公司 | A kind of method for processing persimmo |
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Application publication date: 20131023 |