CN106879816A - A kind of manufacture craft of dried persimmon - Google Patents
A kind of manufacture craft of dried persimmon Download PDFInfo
- Publication number
- CN106879816A CN106879816A CN201710036584.1A CN201710036584A CN106879816A CN 106879816 A CN106879816 A CN 106879816A CN 201710036584 A CN201710036584 A CN 201710036584A CN 106879816 A CN106879816 A CN 106879816A
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- China
- Prior art keywords
- persimmon
- dried
- treatment
- manufacture craft
- container
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- 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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Links
- 235000011511 Diospyros Nutrition 0.000 title claims abstract description 105
- 244000236655 Diospyros kaki Species 0.000 title claims abstract description 89
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 17
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 18
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims abstract description 16
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims abstract description 15
- 206010040844 Skin exfoliation Diseases 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 229930006000 Sucrose Natural products 0.000 claims abstract description 11
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 11
- 239000001569 carbon dioxide Substances 0.000 claims abstract description 8
- 229910002092 carbon dioxide Inorganic materials 0.000 claims abstract description 8
- 239000012467 final product Substances 0.000 claims abstract description 6
- 238000001035 drying Methods 0.000 claims description 21
- 244000055850 Diospyros virginiana Species 0.000 claims description 16
- 230000000249 desinfective effect Effects 0.000 claims description 5
- 238000002347 injection Methods 0.000 claims description 5
- 239000007924 injection Substances 0.000 claims description 5
- 238000000465 moulding Methods 0.000 claims description 5
- 239000000243 solution Substances 0.000 claims description 3
- 230000008901 benefit Effects 0.000 abstract description 4
- 235000009508 confectionery Nutrition 0.000 abstract description 4
- 235000013399 edible fruits Nutrition 0.000 abstract description 3
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 abstract description 2
- 238000000034 method Methods 0.000 abstract description 2
- GWEVSGVZZGPLCZ-UHFFFAOYSA-N Titan oxide Chemical compound O=[Ti]=O GWEVSGVZZGPLCZ-UHFFFAOYSA-N 0.000 description 6
- 235000000346 sugar Nutrition 0.000 description 4
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 3
- 229910052799 carbon Inorganic materials 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 239000004408 titanium dioxide Substances 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 238000007654 immersion Methods 0.000 description 2
- 238000002386 leaching Methods 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 229930195725 Mannitol Natural products 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 101710202013 Protein 1.5 Proteins 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 208000002399 aphthous stomatitis Diseases 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 230000023597 hemostasis Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 239000000594 mannitol Substances 0.000 description 1
- 235000010355 mannitol Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a kind of manufacture craft of dried persimmon, comprise the following steps：(1) selection high-quality persimmon is won, and keeps the complete of persimmon；(2) persimmon that will be won is cleaned up, and is disinfected, and then persimmon is soaked 8 10 hours with 5% 10% sodium hydroxide solutions, is stirred with hairbrush, is done peeling treatment and is scratched persimmon handle and removes；(3) persimmon after peeling is put into closed container, and adds edible carbon dioxide to being filled in container；(4) persimmon after treatment that will take away the puckery taste is put into pot, plus suitable quantity of water is boiled, and is then pulled persimmon out in putting container, adds the 30 40% of persimmon weight white sugar, 0.5% 1% citric acid, is impregnated 3 15 days；(5) persimmon after saccharification is processed is dried treatment, water content in persimmon is obtained final product dried persimmon less than 20%.The method that the present invention is provided is simple to operate, convenient to carry out, and economic benefit is good, is capable of achieving the comprehensive utilization to persimmon fruit raw material, the dried persimmon golden yellow color of making, soft texture, sweet and delicious.
Description
【Technical field】
The present invention relates to food processing technology field, more particularly to a kind of manufacture craft of dried persimmon.
【Background technology】
Persimmon is sweet and delicious, nutritious, and persimmon contains sugar, starch, fat, protein, vitamin and iron, calcium, phosphorus
Etc. nutritional ingredient, with many medicinal efficacies such as hemostasis, step-down, strengthening the spleen and stomach, elimination aphthas.But persimmon be not easy it is fresh-keeping, typically
It is that persimmon is processed into dried persimmon.Dried persimmon is China's traditional food, and processing history is long.Dried persimmon containing sugar (mannitol sugar, glucose,
Fructose) up to more than 65%, protein 1.5%, fat 0.1% are measured, contain multivitamin, wherein vitamin C and sugar ratio
General fruit is high, and nutritious, taste is sweet and refreshing, the effect of with healthcare.
But the traditional processing of dried persimmon has been used up natural seasoning, manual production is time-consuming by naturally drying, produces
Quality is difficult to ensure that quality percentage is low, especially runs into rainy weather, causes dried persimmon mouldy rotten, and yield rate is low.
【The content of the invention】
It is a primary object of the present invention to provide a kind of manufacture craft of dried persimmon, low production cost, quality are high, and are easy to work
Industry large-scale production.
To achieve the above object, the technical scheme taken of the present invention is：
A kind of manufacture craft of dried persimmon, comprises the following steps：
(1) raw material selection
The persimmon for selecting the full maturity of high-quality and also hanging on the tree is won, and keeps the complete of persimmon；
(2) pretreatment of raw material
The persimmon that will be won is cleaned up, and is disinfected, the 5%-10% hydrogen-oxygens of the persimmon after disinfecting
Change sodium solution to soak 8-10 hours, stirred with hairbrush, do peeling treatment and scratch persimmon handle and remove；
(3) take away the puckery taste treatment
Persimmon after peeling is put into closed container, and adds edible carbon dioxide to being filled in container；
(4) saccharification treatment
Persimmon after treatment of taking away the puckery taste is put into pot, plus suitable quantity of water is boiled 5-8 minutes, is subsequently adding the 50%- of its weight
60% white sugar, boils 10-15 minutes, then pulls persimmon out in putting container, add the 30%-40% of persimmon weight white sugar,
The citric acid of 0.5%-1%, impregnates 3-15 days；
(5) drying and moulding
Persimmon after saccharification is processed is put into drying machine and is dried treatment, water content in persimmon is obtained final product less than 20%
Dried persimmon.
Further, the injection rate of step (3) carbon dioxide injects 45-50 kilograms by persimmon per ton, and the time is 30-
40 hours.
Further, step (5) drying temperature is controlled to 50 DEG C -60 DEG C, and drying time is 15-20 hours.
Further, the dried persimmon is carried out under aseptic environment in manufacturing process.
Compared with prior art, the present invention has the advantages that：The method that the present invention is provided is simple to operate, is easy to reality
Apply, economic benefit is good, be capable of achieving the comprehensive utilization to persimmon fruit raw material, the dried persimmon golden yellow color of making, soft texture, taste are sweet
It is beautiful.
【Specific embodiment】
For technological means, creation characteristic, reached purpose and effect for making present invention realization are easy to understand, with reference to
Specific embodiment, is expanded on further the present invention.
Embodiment 1：
A kind of manufacture craft of dried persimmon, comprises the following steps：
(1) raw material selection
The persimmon for selecting the full maturity of high-quality and also hanging on the tree is won, and keeps the complete of persimmon；
(2) pretreatment of raw material
The persimmon that will be won is cleaned up, and is disinfected, and the persimmon after disinfecting is molten with 5% NaOH
Immersion is steeped 8 hours, is stirred with hairbrush, is done peeling treatment and is scratched persimmon handle and removes；
(3) take away the puckery taste treatment
Persimmon after peeling is put into closed container, and adds edible carbon dioxide, wherein titanium dioxide to being filled in container
The injection rate of carbon injects 45 kilograms by persimmon per ton, and the time is 30 hours；
(4) saccharification treatment
Persimmon after treatment of taking away the puckery taste is put into pot, plus suitable quantity of water is boiled 5 minutes, be subsequently adding its weight 50% is white
Sugar, boils 10 minutes, then pulls persimmon out in putting container, adds the 30% of persimmon weight white sugar, 0.5% citric acid, leaching
Stain 3 days；
(5) drying and moulding
Persimmon after saccharification is processed is put into drying machine and is dried treatment, water content in persimmon is obtained final product less than 20%
Dried persimmon, wherein drying temperature are controlled to 50 DEG C, and drying time is 15 hours.
Embodiment 2：
A kind of manufacture craft of dried persimmon, comprises the following steps：
(1) raw material selection
The persimmon for selecting the full maturity of high-quality and also hanging on the tree is won, and keeps the complete of persimmon；
(2) pretreatment of raw material
The persimmon that will be won is cleaned up, and is disinfected, and the persimmon after disinfecting is molten with 8% NaOH
Immersion is steeped 9 hours, is stirred with hairbrush, is done peeling treatment and is scratched persimmon handle and removes；
(3) take away the puckery taste treatment
Persimmon after peeling is put into closed container, and adds edible carbon dioxide, wherein titanium dioxide to being filled in container
The injection rate of carbon injects 48 kilograms by persimmon per ton, and the time is 35 hours；
(4) saccharification treatment
Persimmon after treatment of taking away the puckery taste is put into pot, plus suitable quantity of water is boiled 6 minutes, be subsequently adding its weight 55% is white
Sugar, boils 13 minutes, then pulls persimmon out in putting container, adds the 35% of persimmon weight white sugar, 0.8% citric acid, leaching
Stain 8 days；
(5) drying and moulding
Persimmon after saccharification is processed is put into drying machine and is dried treatment, water content in persimmon is obtained final product less than 20%
Dried persimmon, wherein drying temperature are controlled to 55 DEG C, and drying time is 18 hours.
Embodiment 3：
A kind of manufacture craft of dried persimmon, comprises the following steps：
(1) raw material selection
The persimmon for selecting the full maturity of high-quality and also hanging on the tree is won, and keeps the complete of persimmon；
(2) pretreatment of raw material
The persimmon that will be won is cleaned up, and is disinfected, 10% NaOH of the persimmon after disinfecting
Solution soaks 10 hours, is stirred with hairbrush, does peeling treatment and scratches persimmon handle and removes；
(3) take away the puckery taste treatment
Persimmon after peeling is put into closed container, and adds edible carbon dioxide, wherein titanium dioxide to being filled in container
The injection rate of carbon injects 50 kilograms by persimmon per ton, and the time is 40 hours；
(4) saccharification treatment
Persimmon after treatment of taking away the puckery taste is put into pot, plus suitable quantity of water is boiled 8 minutes, be subsequently adding its weight 60% is white
Sugar, boils 15 minutes, then pulls persimmon out in putting container, adds the 40% of persimmon weight white sugar, 1% citric acid, dipping
15 days；
(5) drying and moulding
Persimmon after saccharification is processed is put into drying machine and is dried treatment, water content in persimmon is obtained final product less than 20%
Dried persimmon, wherein drying temperature are controlled to 60 DEG C, and drying time is 20 hours.
General principle of the invention and principal character and advantages of the present invention has been shown and described above.The technology of the industry
Personnel it should be appreciated that the present invention is not limited to the above embodiments, simply explanation described in above-described embodiment and specification this
The principle of invention, without departing from the spirit and scope of the present invention, various changes and modifications of the present invention are possible, these changes
Change and improvement all fall within the protetion scope of the claimed invention.The claimed scope of the invention by appending claims and its
Equivalent thereof.
Claims (4)
1. a kind of manufacture craft of dried persimmon, it is characterised in that：Comprise the following steps：
(1) raw material selection
The persimmon for selecting the full maturity of high-quality and also hanging on the tree is won, and keeps the complete of persimmon；
(2) pretreatment of raw material
The persimmon that will be won is cleaned up, and is disinfected, the 5%-10% NaOH of the persimmon after disinfecting
Solution soaks 8-10 hours, is stirred with hairbrush, does peeling treatment and scratches persimmon handle and removes；
(3) take away the puckery taste treatment
Persimmon after peeling is put into closed container, and adds edible carbon dioxide to being filled in container；
(4) saccharification treatment
Persimmon after treatment of taking away the puckery taste is put into pot, plus suitable quantity of water is boiled 5-8 minutes, the 50-60% for being subsequently adding its weight is white
Sugar, boils 10-15 minutes, then pulls persimmon out in putting container, adds the white sugar of the 30-40% of persimmon weight, 0.5%-1%
Citric acid, impregnates 3-15 days；
(5) drying and moulding
Persimmon after saccharification is processed is put into drying machine and is dried treatment, water content in persimmon is obtained final product persimmon less than 20%
Cake.
2. the manufacture craft of a kind of dried persimmon according to claim 1, it is characterised in that：Step (3) carbon dioxide
Injection rate injects 45-50 kilograms by persimmon per ton, and the time is 30-40 hours.
3. the manufacture craft of a kind of dried persimmon according to claim 1, it is characterised in that：The step (5) drying temperature control
50 DEG C -60 DEG C are made as, drying time is 15-20 hours.
4. the manufacture craft of a kind of dried persimmon according to claim 1, it is characterised in that：The dried persimmon is in manufacturing process
Carried out under aseptic environment.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710036584.1A CN106879816A (en) | 2017-01-18 | 2017-01-18 | A kind of manufacture craft of dried persimmon |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710036584.1A CN106879816A (en) | 2017-01-18 | 2017-01-18 | A kind of manufacture craft of dried persimmon |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106879816A true CN106879816A (en) | 2017-06-23 |
Family
ID=59176355
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710036584.1A Withdrawn CN106879816A (en) | 2017-01-18 | 2017-01-18 | A kind of manufacture craft of dried persimmon |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106879816A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104686960A (en) * | 2015-03-09 | 2015-06-10 | 王书亮 | Processing method of dried persimmons |
| CN105614301A (en) * | 2014-10-28 | 2016-06-01 | 宋习全 | Processing method for dried persimmon |
-
2017
- 2017-01-18 CN CN201710036584.1A patent/CN106879816A/en not_active Withdrawn
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105614301A (en) * | 2014-10-28 | 2016-06-01 | 宋习全 | Processing method for dried persimmon |
| CN104686960A (en) * | 2015-03-09 | 2015-06-10 | 王书亮 | Processing method of dried persimmons |
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Application publication date: 20170623 |
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