CN106798004A - A kind of method of persimmon deastringent - Google Patents
A kind of method of persimmon deastringent Download PDFInfo
- Publication number
- CN106798004A CN106798004A CN201710114437.1A CN201710114437A CN106798004A CN 106798004 A CN106798004 A CN 106798004A CN 201710114437 A CN201710114437 A CN 201710114437A CN 106798004 A CN106798004 A CN 106798004A
- Authority
- CN
- China
- Prior art keywords
- persimmon
- vierics
- deastringent
- calcium carbide
- persimmon deastringent
- 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
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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
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23B7/152—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere comprising other gases in addition to CO2, N2, O2 or H2O ; Elimination of such other gases
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The present invention relates to a kind of method of persimmon deastringent, including the steps：(1) two two vierics can put with the bottom in closed casing, calcium carbide is being put into a vierics, another vierics is being filled with water；(2) two vierics are connected with gauze；(3) persimmon is put into casing and is enclosed；(4) can be by persimmon deastringent through 45 days.The beneficial effects of the invention are as follows：Water is acted on calcium carbide and progressively produces acetylene gas, its persimmon that can accelerate the ripening, by persimmon deastringent, simple to operate and effect is significant.
Description
Technical field
The present invention relates to field of planting, and in particular to a kind of method of persimmon deastringent.
Background technology
Persimmon can be divided into two big types by quality：One is sweet persimmon, and two is puckery persimmon.After puckery persimmon fully maturation, still with strong
Convergence astringent taste, unbearably entrance, it is necessary to which treatment could eat by taking away the puckery taste.The method complex process of current persimmon deastringent, one
As Planting household implement more difficult.
The content of the invention
In sum, in order to overcome the deficiencies in the prior art, the technical problems to be solved by the invention to be to provide a kind of persimmon
The method that son takes away the puckery taste.
The technical scheme that the present invention solves above-mentioned technical problem is as follows：A kind of method of persimmon deastringent, including following step
Suddenly：
(1) two two vierics can put with the bottom in closed casing, calcium carbide is being put into a vierics, another
Vierics are filled with water；
(2) two vierics are connected with gauze；
(3) persimmon is put into casing and is enclosed；
(4) can be by persimmon deastringent through 4-5 days.
Further, the density of the calcium carbide is 4 grams/cubic metre.
Further, it is 18-25 degrees Celsius to keep the temperature in containment housing.
Further, it is 85% to keep relative humidity in containment housing.
The beneficial effects of the invention are as follows：Water is acted on calcium carbide and progressively produces acetylene gas, its persimmon that can accelerate the ripening, by persimmon
Take away the puckery taste, simple to operate and effect is significant.
Specific embodiment
Principle of the invention and feature are described below in conjunction with instantiation, example is served only for explaining this hair
It is bright, it is not intended to limit the scope of the present invention.
Embodiment 1
A kind of method of persimmon deastringent, including the steps：
(1) two two vierics can be put with the bottom in closed casing, be put into a vierics density for 4 grams/
The calcium carbide of cubic meter, another vierics are filled with water；
(2) two vierics are connected with gauze；
(3) persimmon is put into casing and is enclosed, it is 18 degrees Celsius, relative humidity to keep the temperature in containment housing
It is 85%；
(4) can be by persimmon deastringent through 4 days.
Embodiment 2
A kind of method of persimmon deastringent, including the steps：
(1) two two vierics can be put with the bottom in closed casing, be put into a vierics density for 4 grams/
The calcium carbide of cubic meter, another vierics are filled with water；
(2) two vierics are connected with gauze；
(3) persimmon is put into casing and is enclosed, it is 20 degrees Celsius, relative humidity to keep the temperature in containment housing
It is 85%；
(4) can be by persimmon deastringent through 5 days.
Embodiment 3
A kind of method of persimmon deastringent, including the steps：
(1) two two vierics can be put with the bottom in closed casing, be put into a vierics density for 4 grams/
The calcium carbide of cubic meter, another vierics are filled with water；
(2) two vierics are connected with gauze；
(3) persimmon is put into casing and enclosed, keep containment housing in temperature for 125 degrees Celsius, it is relatively wet
Spend is 85%；
(4) can be by persimmon deastringent through 4 days.
The foregoing is only presently preferred embodiments of the present invention, be not intended to limit the invention, it is all it is of the invention spirit and
Within principle, any modification, equivalent substitution and improvements made etc. should be included within the scope of the present invention.
Claims (4)
1. a kind of method of persimmon deastringent, it is characterised in that including the steps：
(1) two two vierics can put with the bottom in closed casing, is being put into calcium carbide in a vierics, another glass
Device is filled with water；
(2) two vierics are connected with gauze；
(3) persimmon is put into casing and is enclosed；
(4) can be by persimmon deastringent through 4-5 days.
2. the method for persimmon deastringent according to claim 1, it is characterised in that the density of the calcium carbide is 4 grams/cube
Rice.
3. the method for persimmon deastringent according to claim 1, it is characterised in that it is 18- to keep the temperature in containment housing
25 degrees Celsius.
4. the method for persimmon deastringent according to claim 1, it is characterised in that keep the relative humidity in containment housing to be
85%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710114437.1A CN106798004A (en) | 2017-02-28 | 2017-02-28 | A kind of method of persimmon deastringent |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710114437.1A CN106798004A (en) | 2017-02-28 | 2017-02-28 | A kind of method of persimmon deastringent |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106798004A true CN106798004A (en) | 2017-06-06 |
Family
ID=58987811
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710114437.1A Pending CN106798004A (en) | 2017-02-28 | 2017-02-28 | A kind of method of persimmon deastringent |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106798004A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1561766A (en) * | 2004-04-09 | 2005-01-12 | 晋城市鑫山生物工程有限公司 | Processing method for losing puckery of persimmon |
| CN103355397A (en) * | 2013-08-02 | 2013-10-23 | 郭心仪 | De-astringency and crispness-keeping method for persimmon |
| CN106035619A (en) * | 2016-06-17 | 2016-10-26 | 陈丽华 | Puckery-taste-removing and fresh-keeping method for persimmons |
-
2017
- 2017-02-28 CN CN201710114437.1A patent/CN106798004A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1561766A (en) * | 2004-04-09 | 2005-01-12 | 晋城市鑫山生物工程有限公司 | Processing method for losing puckery of persimmon |
| CN103355397A (en) * | 2013-08-02 | 2013-10-23 | 郭心仪 | De-astringency and crispness-keeping method for persimmon |
| CN106035619A (en) * | 2016-06-17 | 2016-10-26 | 陈丽华 | Puckery-taste-removing and fresh-keeping method for persimmons |
Non-Patent Citations (1)
| Title |
|---|
| 西南农业大学: "《果品蔬菜贮藏保鲜》", 31 December 1992, 农业出版社 * |
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|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170606 |