CN104642946A - Preparation method of dried sweet persimmon fruit - Google Patents
Preparation method of dried sweet persimmon fruit Download PDFInfo
- Publication number
- CN104642946A CN104642946A CN201310590128.3A CN201310590128A CN104642946A CN 104642946 A CN104642946 A CN 104642946A CN 201310590128 A CN201310590128 A CN 201310590128A CN 104642946 A CN104642946 A CN 104642946A
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- CN
- China
- Prior art keywords
- sweet persimmon
- preparation
- fruit
- dried
- fresh
- 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.)
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
Abstract
The invention provides a preparation method of dried sweet persimmon fruit, by which browning of sweet persimmon can be inhibited. The preparation method includes following steps: (1) mixing 0.2-0.5% by weight of glacial acetic acid, 0.5-0.8% by weight of salt, 0.02-0.15% by weight of potassium sorbate with water to obtain a solution; (2) cutting fresh sweet persimmon fruits into pieces and soaking the pieces in the solution for 5-20 min, and drying the soaked pieces to obtain the dried sweet persimmon fruit. The preparation method is carried out in a manner of combining chemical methods with physical methods, can inhibit browning and discoloration of the sweet persimmon, can maintain the nutrients, the mouthfeel and the fresh degree of the fresh sweet persimmon fruits.
Description
Technical field
The present invention relates to a kind of preparation method of dried fruit, the preparation method that especially a kind of sweet persimmon is dry.
Background technology
After the real harvesting of sweet persimmon, in its fresh fruit and dehydration process, all can there is browning phenomenon, make the sweet persimmon dry color coloured silk of making bad, also affect mouthfeel and nutrition.
Summary of the invention
The invention provides a kind of preparation method that the sweet persimmon of sweet persimmon brownization can be suppressed dry.
Realize the preparation method that the sweet persimmon of the object of the invention is dry, comprise the steps:
(1) by the glacial acetic acid of 2 ~ 5wt ‰, the salt of 5 ~ 8wt ‰, potassium sorbate and the water mixing obtained solution of 0.2 ~ 1.5wt ‰;
(2) by being immersed in above-mentioned solution after sweet persimmon fresh fruit section, taking out after 5 ~ 20 minutes, drying obtained dried fruit.
Described step (2) section of sweet persimmon fresh fruit is dried to water content be the dried fruit of 20wt%.
The beneficial effect of the preparation method that sweet persimmon of the present invention is done is as follows:
The preparation method that sweet persimmon of the present invention is dry, the mode taking a kind of chemistry to combine with physical method, suppresses sweet persimmon brownization, variable color; Keep the freshness of fresh persimmon, nutrition and mouthfeel simultaneously.
Detailed description of the invention
The preparation method that sweet persimmon of the present invention is dry, comprises the steps:
(1) by the glacial acetic acid of 2 ~ 5wt ‰, the salt of 5 ~ 8wt ‰, potassium sorbate and the water mixing obtained solution of 0.2 ~ 1.5wt ‰;
(2) will be immersed in above-mentioned solution after the section of sweet persimmon fresh fruit, take out after 5 ~ 20 minutes, dry to water content be the dried fruit of 20wt%.
The advantage of the preparation method that sweet persimmon of the present invention is done is as follows:
The preparation method that sweet persimmon of the present invention is dry, the mode taking a kind of chemistry to combine with physical method, suppresses sweet persimmon brownization, variable color; Keep the freshness of fresh persimmon, nutrition and mouthfeel simultaneously.
Embodiment recited above is only be described the preferred embodiment of the present invention; not scope of the present invention is limited; do not departing under the present invention designs spiritual prerequisite; the various distortion that the common engineers and technicians in this area make technical solution of the present invention and improvement, all should fall in protection domain that claims of the present invention determine.
Claims (2)
1. the preparation method that sweet persimmon is dry, comprises the steps:
(1) by the glacial acetic acid of 2 ~ 5wt ‰, the salt of 5 ~ 8wt ‰, potassium sorbate and the water mixing obtained solution of 0.2 ~ 1.5wt ‰;
(2) by being immersed in above-mentioned solution after sweet persimmon fresh fruit section, taking out after 5 ~ 20 minutes, drying obtained dried fruit.
2. the preparation method that sweet persimmon according to claim 1 is dry, is characterized in that: described step (2) sweet persimmon fresh fruit section is dried to water content be the dried fruit of 20wt%.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
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CN201310590128.3A CN104642946A (en) | 2013-11-22 | 2013-11-22 | Preparation method of dried sweet persimmon fruit |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
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CN201310590128.3A CN104642946A (en) | 2013-11-22 | 2013-11-22 | Preparation method of dried sweet persimmon fruit |
Publications (1)
Publication Number | Publication Date |
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CN104642946A true CN104642946A (en) | 2015-05-27 |
Family
ID=53234997
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
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CN201310590128.3A Pending CN104642946A (en) | 2013-11-22 | 2013-11-22 | Preparation method of dried sweet persimmon fruit |
Country Status (1)
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CN (1) | CN104642946A (en) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105166751A (en) * | 2015-09-23 | 2015-12-23 | 浙江理工大学 | Persimmon wedge processing method |
CN106579237A (en) * | 2016-11-17 | 2017-04-26 | 重庆果乐园电子商务有限公司 | Total-nutrient foodstuff containing nuts and preparation method thereof |
CN112268412A (en) * | 2020-10-26 | 2021-01-26 | 中国热带农业科学院农产品加工研究所 | Longan pretreatment liquid and method for quickly drying longan |
Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS59106280A (en) * | 1982-12-07 | 1984-06-19 | Buei Haneda | Removal of astringency of persimmon, chestnut, etc. |
JP2001275559A (en) * | 2000-04-04 | 2001-10-09 | Toyo Engei Nogyo Kyodo Kumiai | Method for producing dried persimmon and the resultant dried persimmon |
CN101011130A (en) * | 2007-02-09 | 2007-08-08 | 恭城汇坤农品有限公司 | Persimmon sheet and method for producing the same |
CN101543237A (en) * | 2009-04-28 | 2009-09-30 | 陕西科技大学 | Method for prolonging shelf life of dried persimmon |
CN103251005A (en) * | 2013-06-08 | 2013-08-21 | 石林绿汀甜柿产品开发有限公司 | Nutrient and health-care sweet dried persimmon |
-
2013
- 2013-11-22 CN CN201310590128.3A patent/CN104642946A/en active Pending
Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS59106280A (en) * | 1982-12-07 | 1984-06-19 | Buei Haneda | Removal of astringency of persimmon, chestnut, etc. |
JP2001275559A (en) * | 2000-04-04 | 2001-10-09 | Toyo Engei Nogyo Kyodo Kumiai | Method for producing dried persimmon and the resultant dried persimmon |
CN101011130A (en) * | 2007-02-09 | 2007-08-08 | 恭城汇坤农品有限公司 | Persimmon sheet and method for producing the same |
CN101543237A (en) * | 2009-04-28 | 2009-09-30 | 陕西科技大学 | Method for prolonging shelf life of dried persimmon |
CN103251005A (en) * | 2013-06-08 | 2013-08-21 | 石林绿汀甜柿产品开发有限公司 | Nutrient and health-care sweet dried persimmon |
Non-Patent Citations (1)
Title |
---|
张文玉等: "《花色水果制品803例》", 30 April 2003, 科学技术文献出版社 * |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105166751A (en) * | 2015-09-23 | 2015-12-23 | 浙江理工大学 | Persimmon wedge processing method |
CN106579237A (en) * | 2016-11-17 | 2017-04-26 | 重庆果乐园电子商务有限公司 | Total-nutrient foodstuff containing nuts and preparation method thereof |
CN112268412A (en) * | 2020-10-26 | 2021-01-26 | 中国热带农业科学院农产品加工研究所 | Longan pretreatment liquid and method for quickly drying longan |
CN112268412B (en) * | 2020-10-26 | 2023-09-29 | 中国热带农业科学院农产品加工研究所 | Longan pretreatment liquid and method for rapidly drying longan |
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RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150527 |
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RJ01 | Rejection of invention patent application after publication |