CN105379937A - Preserved persimmon and preparation method thereof - Google Patents

Abstract

The invention relates to a preserved persimmon and a preparation method thereof. The preparation method comprises the following steps: pretreatment of a persimmon; de-astringency; color protection; acidity increase; vacuum sugaring; normal pressure soaking; drying; and packaging. The preparation method can increase the storage life of the persimmon and improve the taste and flavor of the persimmon, provides a novel production process for industrial production of the preserved persimmon and is of great significance to increase of economic income of peasants in persimmon producing areas and to development of deep processing industries of the persimmon.

Description

A kind of persimmon preserved fruit and preparation method thereof

Technical field

The present invention relates to a kind of persimmon preserved fruit and preparation method thereof, belong to food technology field.

Background technology

Persimmon nutritive value is very high, containing abundant sucrose, glucose, fructose, protein, vitamin, iodine, calcium, iron and zinc etc., has and improves intestines and stomach, hypotensive, the functions such as angiocardiopathy preventing.China produces the maximum country of persimmon in the world, produces fresh persimmon about 700,000 tons per year, has abundant raw material resources.By the impact of the factors such as persimmon region, quality and kind, ripe persimmon difficulty is sold, deep processing is still the subject matter that persimmon exists not.After persimmon maturation, exist and not easily preserve, the problem such as easily to rot, the sale causing persimmon current is mainly based on fresh persimmon, profound processing is fewer, persimmon jam, dried persimmon, persimmon vinegar and persimmon wine etc. are mainly contained at present about persimmon product, and relatively less about the research report of persimmon preserved fruit.Therefore, persimmon is developed to preserved fruit product, not only can improves the storage life of persimmon, improve mouthfeel and the local flavor of persimmon, simultaneously to the income improving persimmon producing region peasant, development persimmon process deeply industry has great importance.

Summary of the invention

The object of the present invention is to provide a kind of method preparing persimmon preserved fruit.

The method that the present invention prepares persimmon preserved fruit mainly comprises persimmon pretreatment, takes away the puckery taste, protects look, increases the techniques such as acid, vacuum infusing, Dipping, oven dry and packaging.

A preparation method for persimmon preserved fruit, comprises the following steps:

1) persimmon pretreatment

Select persimmon ripe very likely, put into basin, wash away supracutaneous dirt with clear water, for subsequent use;

2) take away the puckery taste

Persimmon after cleaning is placed in 45 DEG C ~ 50 DEG C warm water and is incubated 24h, it is taken away the puckery taste;

3) protect look, increase acid

Persimmon after taking away the puckery taste removes carpopodium and floral disc, is cut into the persimmon sheet that thickness is 1cm, then use respectively 0.1% ~ 0.3% arabo-ascorbic acid and 0.1% ~ 0.25% citric acid look and acidity adjustment are protected to persimmon sheet;

4) vacuum infusing

Persimmon sheet after above-mentioned protecting look, increasing acid is soaked in the sucrose solution of 30% ~ 45%, is placed in vacuum drying oven, at 30 DEG C ~ 50 DEG C temperature, keeps 30min ~ 50min, transparent to persimmon preserved fruit;

5) Dipping

Open vacuum drying oven drain tap, make case internal gas pressure drop to normal pressure, continuous dipping 10h ~ 12h at 30 DEG C ~ 50 DEG C;

6) dry, pack

Persimmon sheet after Dipping is placed on orifice plate, puts into baking oven, at 50 DEG C, dry 12h, then the persimmon preserved fruit after oven dry is put into polybag and packs, be finished product.

The invention has the advantages that: adopt arabo-ascorbic acid and citric acid protect look to persimmon sheet and increase acid, not only avoid the brown stain of persimmon sheet, improve again its mouthfeel simultaneously; Vacuum infusing and Dipping are combined, ensures sugaring effect, improve the exterior quality of preserved fruit.The suitability for industrialized production that this invention is persimmon preserved fruit provides a kind of new production technology.

detailed description of the invention:

Embodiment 1: the preparation method of a kind of persimmon preserved fruit of the present invention, prepare according to following steps:

1) persimmon pretreatment

Select persimmon ripe very likely, put into basin, wash away supracutaneous dirt with clear water, for subsequent use;

2) take away the puckery taste

Persimmon after cleaning is placed in 45 DEG C of warm water and is incubated 24h, it is taken away the puckery taste;

3) protect look, increase acid

Persimmon after taking away the puckery taste removes carpopodium and floral disc, is cut into the persimmon sheet that thickness is 1cm, then protects look and acidity adjustment with the citric acid of 0.2% arabo-ascorbic acid and 0.15% to persimmon sheet respectively;

4) vacuum infusing

Persimmon sheet after above-mentioned protecting look, increasing acid is soaked in the sucrose solution of 40%, is placed in vacuum drying oven, at 40 DEG C of temperature, keeps 30min, transparent to persimmon preserved fruit;

5) Dipping

Open vacuum drying oven drain tap, make case internal gas pressure drop to normal pressure, continuous dipping 11h at 40 DEG C;

6) dry, pack

Persimmon sheet after Dipping is placed on orifice plate, puts into baking oven, at 50 DEG C, dry 12h, then the persimmon preserved fruit after oven dry is put into polybag and packs, be finished product.

Embodiment 2: the preparation method of a kind of persimmon preserved fruit of the present invention, prepare according to following steps:

1) persimmon pretreatment

Select persimmon ripe very likely, put into basin, wash away supracutaneous dirt with clear water, for subsequent use;

2) take away the puckery taste

Persimmon after cleaning is placed in 50 DEG C of warm water and is incubated 24h, it is taken away the puckery taste;

3) protect look, increase acid

Persimmon after taking away the puckery taste removes carpopodium and floral disc, is cut into the persimmon sheet that thickness is 1cm, then protects look and acidity adjustment with the citric acid of 0.3% arabo-ascorbic acid and 0.2% to persimmon sheet respectively;

4) vacuum infusing

Persimmon sheet after above-mentioned protecting look, increasing acid is soaked in the sucrose solution of 45%, is placed in vacuum drying oven, at 50 DEG C of temperature, keeps 50min, transparent to persimmon preserved fruit;

5) Dipping

Open vacuum drying oven drain tap, make case internal gas pressure drop to normal pressure, continuous dipping 12h at 50 DEG C;

6) dry, pack

Persimmon sheet after Dipping is placed on orifice plate, puts into baking oven, at 50 DEG C, dry 12h, then the persimmon preserved fruit after oven dry is put into polybag and packs, be finished product.

Claims (1)

1. a preparation method for persimmon preserved fruit, is characterized in that comprising the following steps:

1) persimmon pretreatment

Select persimmon ripe very likely, put into basin, wash away supracutaneous dirt with clear water, for subsequent use;

2) take away the puckery taste

Persimmon after cleaning is placed in 45 DEG C ~ 50 DEG C warm water and is incubated 24h, it is taken away the puckery taste;

3) protect look, increase acid

Persimmon after taking away the puckery taste removes carpopodium and floral disc, is cut into the persimmon sheet that thickness is 1cm, then use respectively 0.1% ~ 0.3% arabo-ascorbic acid and 0.1% ~ 0.25% citric acid look and acidity adjustment are protected to persimmon sheet;

4) vacuum infusing

Persimmon sheet after above-mentioned protecting look, increasing acid is soaked in the sucrose solution of 30% ~ 45%, is placed in vacuum drying oven, at 30 DEG C ~ 50 DEG C temperature, keeps 30min ~ 50min, transparent to persimmon preserved fruit;

5) Dipping

Open vacuum drying oven drain tap, make case internal gas pressure drop to normal pressure, continuous dipping 10h ~ 12h at 30 DEG C ~ 50 DEG C;

6) dry, pack

Persimmon sheet after Dipping is placed on orifice plate, puts into baking oven, at 50 DEG C, dry 12h, then the persimmon preserved fruit after oven dry is put into polybag and packs, be finished product.