CN107594410A - One kind is without sulphur dried persimmon and preparation method thereof - Google Patents
One kind is without sulphur dried persimmon and preparation method thereof Download PDFInfo
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Abstract
The present invention provides one kind without sulphur dried persimmon and preparation method thereof, belongs to food processing field, mainly includes the following steps that：It is raw material to choose high-quality persimmon, put it into ethanol solution and soaked under Ultrasonic Conditions, persimmon is immersed in warm water after taking-up and soaked, persimmon is removed the peel again, acanthopore, dried in vacuum microwave dryer, persimmon is put into softening agent after drying soaks in vacuum condition, soaked under normal pressure, dried again after taking-up, compound colour protecting liquid is sprayed in its surface, wherein, the compound colour protecting liquid is by citric acid, glutathione, licorice extract, rosemary extract solution, bud of japanese pagoda tree extract solution, water is mixed, persimmon is finally subjected to substep baking, baking end is packed, obtain no sulphur dried persimmon.The preparation method safety and environmental protection of the present invention, harmful substance is not added, also can remove the astringent taste of dried persimmon, the mouthfeel of gained dried persimmon is excellent, and has longer shelf lives, and instant, suitable various people eat.
Description
【Technical field】
The present invention relates to food processing field, and especially one kind is without sulphur dried persimmon and preparation method thereof.
【Technical background】
Persimmon is nutritious, contains sugar, starch, fat, protein and abundant carrotene, riboflavin and vitamin etc.
Trace element, pectin is also rich in persimmon, it is a kind of water miscible dietary fiber, there is good functions of loosening bowel relieving constipation, for
Constipation is corrected, keeps normal intestinal flora growth etc. to have good effect.It has anti-inflammatory, detumescence, hemostasis, decompression, strengthening the spleen and stomach, disappeared
Except the effect of aphtha, blood circulation can be improved, promote the rehabilitation of tendon inflammation and wound.The eating method of persimmon is a lot, typically
Persimmon can be processed into dried persimmon, dried persimmon is China's traditional food, and processing history is long, the sugar content of dried persimmon is up to more than 65%,
Protein 1.5%, fat 0.1%, containing multivitamin, wherein vitamin C and the general fruit of sugar ratio is high, nutritious,
Taste is sweet and refreshing, has the effect of healthcare.
At present, China is made the more of dried persimmon and traditional natural solarization drying method is substituted using artificial baking technology, but can not
Thoroughly avoid going mouldy in process, brown stain phenomena such as, or need to increase the shelf-life by sulphuring color protection, but sulphuring technique is difficult
To ensure food security, and edible process often has tart flavour or irritating sulphur peculiar smell；Some dried persimmon processing method complex operations,
Cost is high, the difficult control of quality.Therefore, a kind of dried persimmon and preparation method of no sulphuring are now needed, to protect orchard worker's to greatest extent
Income and the demand of consumer groups, there is provided a kind of safety and environmental protection, the dried persimmon without harmful substance.
【The content of the invention】
In view of posed problems above, the invention provides one kind without sulphur dried persimmon and preparation method thereof, its preparation method peace
Loopful is protected, and is not added harmful substance, also be can remove the astringent taste of dried persimmon, and the mouthfeel of gained dried persimmon is excellent, and is guaranteed the quality with longer
Time, instant, suitable various people eat.
Technical scheme is as follows：
A kind of preparation method of no sulphur dried persimmon, comprises the following steps：
(1) choose mature and plump, meat be hard, persimmon without machinery wound and worm hole as raw material, persimmon is put into ethanol
3-5min is soaked in solution under 60-80KHz Ultrasonic Conditions, persimmon is immersed in 38-42 DEG C of water after taking-up and soaks 7-8h
Afterwards, it is standby to remove persimmon pericarp；
(2) step (1) described peeled persimmon is put into roller spot-punching machine and carries out acanthopore, be then placed in vacuum microwave drying
It is dried in device, dries the water content to persimmon in the range of 50-55%；Wherein, the Microwave Power Density of the drying
For 0.4-0.6w/g, vacuum 60-65KPa；
(3) persimmon is put into softening agent after step (2) is dried soaks 20-30min under vacuum condition, under normal pressure
Soak 4-6h；Wherein, the vacuum of the vacuum condition is 180-200KPa；The softening agent includes the original of following mass fraction
Material：Sucrose 2.5-3.5%, steviol glycoside 0.02-0.04%, honey 3-6%, remaining be water；
(4) by step (3) soak after persimmon be placed in microwave dryer, in Microwave Power Density be 0.5-0.6w/g conditions
Under, taken out after microwave 16-20s, spray compound colour protecting liquid in the surface of gained persimmon, the compound colour protecting liquid is by 0.5-0.8
Part citric acid, 0.2-0.4 parts glutathione, 3-5 parts licorice extract, 1.2-1.5 part rosemary extract solution, 2-3 part buds of japanese pagoda tree
Extract solution, 120-150 part water are mixed；
(5) persimmon for carrying compound colour protecting liquid step (4) Suo Shu is put into progress substep baking, baking in heat pump barn to take
Dried persimmon progress stacking is eased back after going out, recontour；
(6) packaging is packed dried persimmon after step (5) shaping, that is, obtains no sulphur dried persimmon.
Further, in step (1), the volumetric concentration of the ethanol solution is 70-72%.
Further, in step (4), the compound colour protecting liquid be by 0.6 part of citric acid, 0.3 part of glutathione, 4 parts
Licorice extract, 1.4 parts of rosemary extract solutions, 2.1 parts of bud of japanese pagoda tree extract solutions, 135 parts of water are mixed.
Further, in step (4), the preparation method of the licorice extract is：Radix glycyrrhizae is put into its 6-8 times of quality
Water in, simmer in water 20-24min, filtering, by filter residue repeat boil 2 times after, by gained filtrate mix be concentrated into room temperature measuring phase
To the solution that density is 1.0-1.2, as licorice extract；
The preparation method of the rosemary extract solution is：Powder is made in rosemary blade, adds 1-3 times of powder thereto
Mass parts percentage by volume is 50-60% ethanol solution, is filtered after soaking 18-20h, filter residue is removed, by gained filtrate
Rotated, be concentrated by evaporation, until the volume of concentrate obtains rosemary to the solution that room temperature measuring relative density is 1.0-1.2
Extract solution；
The preparation method of the bud of japanese pagoda tree extract solution is：Powder is made after bud of japanese pagoda tree is dried at a temperature of 62-65 DEG C, to
The water of its 9-10 times of quality is added in sophora flower ground rice, boils 24-28min, is filtered, filter residue is repeated after boiling 2 times, by gained filtrate
Mixing is concentrated into the solution that room temperature measuring relative density is 1.0-1.2, as bud of japanese pagoda tree extract solution.
Further, in step (4), the usage amount of the compound colour protecting liquid is the 0.21- of peeled persimmon quality
0.25wt%.
Further, it is in step (5), the step of substep baking：A) it is 38-40 by temperature setting in barn
DEG C, carry out pinching cake for the first time after being incubated 45-50h, during which at interval of 2 hours ventilation 15-20min；B) it is by barn temperature setting
40-45 DEG C, cake is pinched for the second time after continuously toasting 20-24h, during which at interval of 1 hour ventilation 15-20min；C) by barn
Temperature setting is 50-55 DEG C, and carrying out third time after continuous baking 18-20h pinches cake, during which carries out turning over fruit at interval of 4-5h；D) will
Temperature setting continues to toast 9-10h for 42-45 DEG C in barn.
Further, in step (5), the water content of the dried persimmon is 28-32%.
Further, in step (5), the dried persimmon recontour is circular or square.
Present invention additionally comprises any of the above-described preparation method obtain without sulphur dried persimmon.
The invention provides one kind without sulphur dried persimmon and preparation method thereof, compared with prior art, have the advantages that：
The preparation method without sulphur dried persimmon of the invention mainly including the step of be：Choose mature and plump, meat it is hard, without machinery
The persimmon in wound and worm hole is raw material, material quality is controlled from source, it is ensured that whole preparation process persimmon material quality
It is homogeneous, stably；Persimmon is put into the ethanol solution that volumetric concentration is 70-72% again and soaked under 60-80KHz Ultrasonic Conditions
3-5min, kill bacterium and microorganism that persimmon surface is difficult to clean off；Persimmon is immersed again in 38-42 DEG C of water and soaks 7-8h,
It can ensure that the hardness of persimmon, color and luster do not change, also can remove persimmon astringent taste, and then lift dried persimmon mouthfeel；It will take away the puckery taste again
After persimmon peeling, acanthopore is carried out, is advantageous to follow-up drying course and carries out, and then promotes degree of drying inside and outside persimmon homogeneous, is accelerated
The speed of drying；Persimmon after acanthopore, which is put into vacuum microwave dryer, to be dried, and vacuum drying method, can not only make persimmon
Sublist face and inside are heated up simultaneously, evenly drying, can also be sterilized, enzyme deactivation effect, therefore the product produced is given birth to than other method
The shelf life of products length of production；Then it will dry to a certain degree of persimmon and be put into softening agent under vacuum condition after immersion, then
Soaked under normal pressure, softening agent can be accelerated and penetrated into persimmon, while softening agent used is natural component, is added to persimmon
In, the palatability of persimmon can be improved；Persimmon after softening agent is soaked is put into microwave dryer and taken out after microwave 16-20s, in
Compound colour protecting liquid is sprayed on its surface, wherein, the compound colour protecting liquid is by citric acid, glutathione, licorice extract, rosemary
Extract solution, bud of japanese pagoda tree extract solution, water are mixed, and instead of traditional sulphuring technique, and persimmon can be prevented in follow-up cook stages
The brown stain of generation, go mouldy and the loss of nutriment, extend the shelf-life of dried persimmon；The persimmon with compound colour protecting liquid is put into again
Substep baking is carried out in heat pump barn, strict temperature control, manufactured dried persimmon mouthfeel is excellent, and water content is moderate, easily preserves.
Wherein, the compound colour protecting liquid is by citric acid, glutathione, licorice extract, rosemary extract solution, bud of japanese pagoda tree
Extract solution, water are mixed；Colour protecting liquid can be made fully to infiltrate into inside material by follow-up baking processing again, make what is produced
Dried persimmon is longer than the shelf life of products that other method produces；Its GSH-PX activity can not only prevent the color and luster of dried persimmon from deepening, strengthening
Dried persimmon flavor, also with certain function affect, such as removing toxic substances, anti-aging, strengthen immunity, antitumor beneficial effect；
Licorice extract rich in glycyrrhizin, glycyrrhizic acid, flavonoids of Glycyrrhiza etc., the phenol containing anti-oxidation function in rosemary extract solution,
Acid, flavones ingredient, in addition to it can provide sweet ingredient, the also effect of inhibitory enzyme activity, prevent dried persimmon oxidizing brown stain, can
Keep dried persimmon color；Containing flavone compounds such as rutin, rutin sophorins in bud of japanese pagoda tree extract solution, enzymolysis can be suppressed, had
The effect of anti-oxidant, antibacterial；Collective effect after above-mentioned substance mixing, it can be ensured that brown stain does not occur and goes mouldy for the manufacturing process of dried persimmon
Phenomenon, make gained dried persimmon color and luster and mouthfeel more preferably, can also extend the shelf-life of dried persimmon.Each technology of the present invention
Means all cooperate, mutually promoted, and camp step by step, be all linked with one another, and caused total technique effect is much high
In technological means caused by single technological means simple plus and.
In a word, no sulphur dried persimmon provided by the invention and preparation method thereof, its preparation method safety and environmental protection, it is ensured that product
The integrality of sense organ, the least disadvantage of nutritional ingredient and at utmost going out for microorganism are removed, no added essence, pigment and anti-
The product of rotten agent；Harmful substance is not added, also can remove the astringent taste of dried persimmon, makes the mouthfeel of gained dried persimmon excellent, and with longer
Shelf lives, instant, suitable various people eat.
【Embodiment】
The following examples can help those skilled in the art that the present invention is more completely understood, but cannot be with any
Mode limits the present invention.
Embodiment 1
A kind of preparation method of no sulphur dried persimmon, comprises the following steps：
(1) choose mature and plump, meat be hard, persimmon without machinery wound and worm hole as raw material, persimmon is put into volume
Concentration is that 3min is soaked under 60KHz Ultrasonic Conditions in 70% ethanol solution, immerses persimmon in 38 DEG C of water after taking-up
After soaking 7h, it is standby to remove persimmon pericarp；
(2) step (1) described peeled persimmon is put into roller spot-punching machine and carries out acanthopore, be then placed in vacuum microwave drying
It is dried in device, dries the water content to persimmon in the range of 50%；Wherein, the Microwave Power Density of the drying is
0.4w/g, vacuum 60KPa；
(3) persimmon is put into softening agent after step (2) is dried soaks 20min under vacuum condition, is soaked under normal pressure
Steep 4h；Wherein, the vacuum of the vacuum condition is 180KPa；The softening agent includes the raw material of following mass fraction：Sucrose
2.5%th, steviol glycoside 0.02%, honey 3%, remaining be water；
(4) persimmon is placed in microwave dryer after step (3) is soaked, under the conditions of Microwave Power Density is 0.5w/g,
Taken out after microwave 16s, spray compound colour protecting liquid in the surface of gained persimmon, the compound colour protecting liquid be by 0.5 part of citric acid,
0.2 part of glutathione, 3 parts of licorice extracts, 1.2 parts of rosemary extract solutions, 2 parts of bud of japanese pagoda tree extract solutions, 120 parts of water mixing systems
Into；Wherein,
The usage amount of the compound colour protecting liquid is the 0.21wt% of peeled persimmon quality；
The preparation method of the licorice extract is：Radix glycyrrhizae is put into the water of its 6 times of quality, simmer in water 20min, mistake
Filter, filter residue is repeated after boiling 2 times, gained filtrate is mixed to the solution for being concentrated into that room temperature measuring relative density is 1.0, as radix glycyrrhizae
Extract solution；
The preparation method of the rosemary extract solution is：Powder is made in rosemary blade, adds 1 times of matter of powder thereto
The ethanol solution that part percentage by volume is 50% is measured, is filtered after soaking 18h, removes filter residue, gained filtrate is rotated,
It is concentrated by evaporation, until the volume of concentrate obtains rosemary extract solution to the solution that room temperature measuring relative density is 1.0；
The preparation method of the bud of japanese pagoda tree extract solution is：Powder, Xiang Huai is made after bud of japanese pagoda tree is dried at a temperature of 62 DEG C
The water of its 9 times of quality is added in flower ground rice, boils 24min, is filtered, filter residue is repeated after boiling 2 times, gained filtrate is mixed and concentrated
To the solution that room temperature measuring relative density is 1.0, as bud of japanese pagoda tree extract solution；
(5) persimmon that compound colour protecting liquid is carried step (4) Suo Shu is put into progress substep baking in heat pump barn：A) will be roasting
Temperature setting is 38 DEG C in room, carries out pinching cake for the first time after being incubated 45h, during which at interval of 2 hours ventilation 15min；B) by barn
Temperature setting is 40 DEG C, and cake is pinched for the second time after continuous baking 20h, during which at interval of 1 hour ventilation 15min；C) by barn
Interior temperature setting is 50 DEG C, and carrying out third time after continuous baking 18h pinches cake, during which carries out turning over fruit at interval of 4h；D) by barn
Temperature setting is 42 DEG C and continues to toast 9h；Dried persimmon progress stacking is eased back after taking-up, recontour is circle；Wherein, the persimmon
The water content of cake is 28%；
(6) packaging is packed dried persimmon after step (5) shaping, that is, obtains no sulphur dried persimmon.
Embodiment 2
A kind of preparation method of no sulphur dried persimmon, comprises the following steps：
(1) choose mature and plump, meat be hard, persimmon without machinery wound and worm hole as raw material, persimmon is put into volume
Concentration is that 5min is soaked under 80KHz Ultrasonic Conditions in 72% ethanol solution, immerses persimmon in 42 DEG C of water after taking-up
After soaking 8h, it is standby to remove persimmon pericarp；
(2) step (1) described peeled persimmon is put into roller spot-punching machine and carries out acanthopore, be then placed in vacuum microwave drying
It is dried in device, dries the water content to persimmon in the range of 55%；Wherein, the Microwave Power Density of the drying is
0.6w/g, vacuum 65KPa；
(3) persimmon is put into softening agent after step (2) is dried soaks 30min under vacuum condition, is soaked under normal pressure
Steep 6h；Wherein, the vacuum of the vacuum condition is 200KPa；The softening agent includes the raw material of following mass fraction：Sucrose
3.5%th, steviol glycoside 0.04%, honey 6%, remaining be water；
(4) persimmon is placed in microwave dryer after step (3) is soaked, under the conditions of Microwave Power Density is 0.6w/g,
Taken out after microwave 20s, spray compound colour protecting liquid in the surface of gained persimmon, the compound colour protecting liquid be by 0.8 part of citric acid,
0.4 part of glutathione, 5 parts of licorice extracts, 1.5 parts of rosemary extract solutions, 3 parts of bud of japanese pagoda tree extract solutions, 150 parts of water mixing systems
Into；Wherein,
The usage amount of the compound colour protecting liquid is the 0.25wt% of peeled persimmon quality；
The preparation method of the licorice extract is：Radix glycyrrhizae is put into the water of its 8 times of quality, simmer in water 24min, mistake
Filter, filter residue is repeated after boiling 2 times, gained filtrate is mixed to the solution for being concentrated into that room temperature measuring relative density is 1.2, as radix glycyrrhizae
Extract solution；
The preparation method of the rosemary extract solution is：Powder is made in rosemary blade, adds 3 times of matter of powder thereto
The ethanol solution that part percentage by volume is 60% is measured, is filtered after soaking 20h, removes filter residue, gained filtrate is rotated,
It is concentrated by evaporation, until the volume of concentrate obtains rosemary extract solution to the solution that room temperature measuring relative density is 1.2；
The preparation method of the bud of japanese pagoda tree extract solution is：Powder, Xiang Huai is made after bud of japanese pagoda tree is dried at a temperature of 65 DEG C
The water of its 10 times of quality is added in flower ground rice, boils 28min, is filtered, filter residue is repeated after boiling 2 times, gained filtrate is mixed dense
It is reduced to the solution that room temperature measuring relative density is 1.2, as bud of japanese pagoda tree extract solution；
(5) persimmon that compound colour protecting liquid is carried step (4) Suo Shu is put into progress substep baking in heat pump barn：A) will be roasting
Temperature setting is 40 DEG C in room, carries out pinching cake for the first time after being incubated 50h, during which at interval of 2 hours ventilation 20min；B) by barn
Temperature setting is 45 DEG C, and cake is pinched for the second time after continuous baking 24h, during which at interval of 1 hour ventilation 20min；C) by barn
Interior temperature setting is 55 DEG C, and carrying out third time after continuous baking 20h pinches cake, during which carries out turning over fruit at interval of 5h；D) by barn
Temperature setting is 45 DEG C and continues to toast 10h；Dried persimmon progress stacking is eased back after taking-up, recontour is square；Wherein, the persimmon
The water content of cake is 32%；
(6) packaging is packed dried persimmon after step (5) shaping, that is, obtains no sulphur dried persimmon.
Embodiment 3
A kind of preparation method of no sulphur dried persimmon, comprises the following steps：
(1) choose mature and plump, meat be hard, persimmon without machinery wound and worm hole as raw material, persimmon is put into volume
Concentration is that 4min is soaked under 70KHz Ultrasonic Conditions in 71% ethanol solution, immerses persimmon in 39 DEG C of water after taking-up
After soaking 7.5h, it is standby to remove persimmon pericarp；
(2) step (1) described peeled persimmon is put into roller spot-punching machine and carries out acanthopore, be then placed in vacuum microwave drying
It is dried in device, dries the water content to persimmon in the range of 52%；Wherein, the Microwave Power Density of the drying is
0.5w/g, vacuum 63KPa；
(3) persimmon is put into softening agent after step (2) is dried soaks 25min under vacuum condition, is soaked under normal pressure
Steep 5h；Wherein, the vacuum of the vacuum condition is 190KPa；The softening agent includes the raw material of following mass fraction：Sucrose
3%th, steviol glycoside 0.03%, honey 4%, remaining be water；
(4) persimmon is placed in microwave dryer after step (3) is soaked, under the conditions of Microwave Power Density is 0.55w/g,
Taken out after microwave 17s, spray compound colour protecting liquid in the surface of gained persimmon, the compound colour protecting liquid is by the compound colour protecting liquid
It is by 0.6 part of citric acid, 0.3 part of glutathione, 4 parts of licorice extracts, 1.4 parts of rosemary extract solutions, 2.1 parts of bud of japanese pagoda tree extractions
Liquid, 135 parts of water are mixed；Wherein,
The usage amount of the compound colour protecting liquid is the 0.24wt% of peeled persimmon quality；
The preparation method of the licorice extract is：Radix glycyrrhizae is put into the water of its 7 times of quality, simmer in water 21min, mistake
Filter, filter residue is repeated after boiling 2 times, gained filtrate is mixed to the solution for being concentrated into that room temperature measuring relative density is 1.1, as radix glycyrrhizae
Extract solution；
The preparation method of the rosemary extract solution is：Powder is made in rosemary blade, adds 2 times of matter of powder thereto
The ethanol solution that part percentage by volume is 52% is measured, is filtered after soaking 19h, removes filter residue, gained filtrate is rotated,
It is concentrated by evaporation, until the volume of concentrate obtains rosemary extract solution to the solution that room temperature measuring relative density is 1.1；
The preparation method of the bud of japanese pagoda tree extract solution is：Powder, Xiang Huai is made after bud of japanese pagoda tree is dried at a temperature of 63 DEG C
The water of its 9.5 times of quality is added in flower ground rice, boils 25min, is filtered, filter residue is repeated after boiling 2 times, gained filtrate is mixed dense
It is reduced to the solution that room temperature measuring relative density is 1.1, as bud of japanese pagoda tree extract solution；
(5) persimmon that compound colour protecting liquid is carried step (4) Suo Shu is put into progress substep baking in heat pump barn：A) will be roasting
Temperature setting is 39 DEG C in room, carries out pinching cake for the first time after being incubated 46h, during which at interval of 2 hours ventilation 18min；B) by barn
Temperature setting is 42 DEG C, and cake is pinched for the second time after continuous baking 21h, during which at interval of 1 hour ventilation 16min；C) by barn
Interior temperature setting is 52 DEG C, and carrying out third time after continuous baking 19h pinches cake, during which carries out turning over fruit at interval of 4.5h；D) by barn
Interior temperature setting is 44 DEG C and continues to toast 9.5h；Dried persimmon progress stacking is eased back after taking-up, recontour is circle；Wherein, institute
The water content for stating dried persimmon is 30%；
(6) packaging is packed dried persimmon after step (5) shaping, that is, obtains no sulphur dried persimmon.
Comparative example 1
A kind of preparation method of no sulphur dried persimmon, comprises the following steps：
(1) choose mature and plump, meat be hard, persimmon without machinery wound and worm hole as raw material, persimmon is put into volume
Concentration is that 4min is soaked under 70KHz Ultrasonic Conditions in 71% ethanol solution, immerses persimmon in 39 DEG C of water after taking-up
After soaking 7.5h, it is standby to remove persimmon pericarp；
(2) step (1) described peeled persimmon is put into roller spot-punching machine and carries out acanthopore；
(3) step (2) persimmon is put into softening agent and soaks 25min under vacuum condition, soak 5h under normal pressure；Its
In, the vacuum of the vacuum condition is 190KPa；The softening agent includes the raw material of following mass fraction：Sucrose 3%, stevia rebaudianum
Glucosides 0.03%, honey 4%, remaining be water；
(4) persimmon is placed in microwave dryer after step (3) is soaked, under the conditions of Microwave Power Density is 0.55w/g,
Taken out after microwave 17s, spray compound colour protecting liquid in the surface of gained persimmon, the compound colour protecting liquid is by the compound colour protecting liquid
It is by 0.6 part of citric acid, 0.3 part of glutathione, 4 parts of licorice extracts, 1.4 parts of rosemary extract solutions, 2.1 parts of bud of japanese pagoda tree extractions
Liquid, 135 parts of water are mixed；Wherein,
The usage amount of the compound colour protecting liquid is the 0.24wt% of peeled persimmon quality；
The preparation method of the licorice extract is：Radix glycyrrhizae is put into the water of its 7 times of quality, simmer in water 21min, mistake
Filter, filter residue is repeated after boiling 2 times, gained filtrate is mixed to the solution for being concentrated into that room temperature measuring relative density is 1.1, as radix glycyrrhizae
Extract solution；
The preparation method of the rosemary extract solution is：Powder is made in rosemary blade, adds 2 times of matter of powder thereto
The ethanol solution that part percentage by volume is 52% is measured, is filtered after soaking 19h, removes filter residue, gained filtrate is rotated,
It is concentrated by evaporation, until the volume of concentrate obtains rosemary extract solution to the solution that room temperature measuring relative density is 1.1；
The preparation method of the bud of japanese pagoda tree extract solution is：Powder, Xiang Huai is made after bud of japanese pagoda tree is dried at a temperature of 63 DEG C
The water of its 9.5 times of quality is added in flower ground rice, boils 25min, is filtered, filter residue is repeated after boiling 2 times, gained filtrate is mixed dense
It is reduced to the solution that room temperature measuring relative density is 1.1, as bud of japanese pagoda tree extract solution；
(5) persimmon that compound colour protecting liquid is carried step (4) Suo Shu is put into progress substep baking in heat pump barn：A) will be roasting
Temperature setting is 39 DEG C in room, carries out pinching cake for the first time after being incubated 46h, during which at interval of 2 hours ventilation 18min；B) by barn
Temperature setting is 42 DEG C, and cake is pinched for the second time after continuous baking 21h, during which at interval of 1 hour ventilation 16min；C) by barn
Interior temperature setting is 52 DEG C, and carrying out third time after continuous baking 19h pinches cake, during which carries out turning over fruit at interval of 4.5h；D) by barn
Interior temperature setting is 44 DEG C and continues to toast 9.5h；Dried persimmon progress stacking is eased back after taking-up, recontour is circle；Wherein, institute
The water content for stating dried persimmon is 30%；
(6) packaging is packed dried persimmon after step (5) shaping, that is, obtains no sulphur dried persimmon.
Comparative example 2
A kind of preparation method of no sulphur dried persimmon, comprises the following steps：
(1) choose mature and plump, meat be hard, persimmon without machinery wound and worm hole as raw material, persimmon is put into volume
Concentration is that 4min is soaked under 70KHz Ultrasonic Conditions in 71% ethanol solution, immerses persimmon in 39 DEG C of water after taking-up
After soaking 7.5h, it is standby to remove persimmon pericarp；
(2) step (1) described peeled persimmon is put into roller spot-punching machine and carries out acanthopore, be then placed in vacuum microwave drying
It is dried in device, dries the water content to persimmon in the range of 52%；Wherein, the Microwave Power Density of the drying is
0.5w/g, vacuum 63KPa；
(3) compound colour protecting liquid is sprayed on the surface of step (2) described persimmon, the compound colour protecting liquid is by the compound shield
Color liquid is by 0.6 part of citric acid, 0.3 part of glutathione, 4 parts of licorice extracts, 1.4 parts of rosemary extract solutions, 2.1 parts of buds of japanese pagoda tree
Extract solution, 135 parts of water are mixed；Wherein,
The usage amount of the compound colour protecting liquid is the 0.24wt% of peeled persimmon quality；
The preparation method of the licorice extract is：Radix glycyrrhizae is put into the water of its 7 times of quality, simmer in water 21min, mistake
Filter, filter residue is repeated after boiling 2 times, gained filtrate is mixed to the solution for being concentrated into that room temperature measuring relative density is 1.1, as radix glycyrrhizae
Extract solution；
The preparation method of the rosemary extract solution is：Powder is made in rosemary blade, adds 2 times of matter of powder thereto
The ethanol solution that part percentage by volume is 52% is measured, is filtered after soaking 19h, removes filter residue, gained filtrate is rotated,
It is concentrated by evaporation, until the volume of concentrate obtains rosemary extract solution to the solution that room temperature measuring relative density is 1.1；
The preparation method of the bud of japanese pagoda tree extract solution is：Powder, Xiang Huai is made after bud of japanese pagoda tree is dried at a temperature of 63 DEG C
The water of its 9.5 times of quality is added in flower ground rice, boils 25min, is filtered, filter residue is repeated after boiling 2 times, gained filtrate is mixed dense
It is reduced to the solution that room temperature measuring relative density is 1.1, as bud of japanese pagoda tree extract solution；
(4) persimmon that compound colour protecting liquid is carried step (3) Suo Shu is put into progress substep baking in heat pump barn：A) will be roasting
Temperature setting is 39 DEG C in room, carries out pinching cake for the first time after being incubated 46h, during which at interval of 2 hours ventilation 18min；B) by barn
Temperature setting is 42 DEG C, and cake is pinched for the second time after continuous baking 21h, during which at interval of 1 hour ventilation 16min；C) by barn
Interior temperature setting is 52 DEG C, and carrying out third time after continuous baking 19h pinches cake, during which carries out turning over fruit at interval of 4.5h；D) by barn
Interior temperature setting is 44 DEG C and continues to toast 9.5h；Dried persimmon progress stacking is eased back after taking-up, recontour is circle；Wherein, institute
The water content for stating dried persimmon is 30%；
(5) packaging is packed dried persimmon after step (4) shaping, that is, obtains no sulphur dried persimmon.
Comparative example 3
A kind of preparation method of no sulphur dried persimmon, comprises the following steps：
(1) choose mature and plump, meat be hard, persimmon without machinery wound and worm hole as raw material, persimmon is put into volume
Concentration is that 4min is soaked under 70KHz Ultrasonic Conditions in 71% ethanol solution, immerses persimmon in 39 DEG C of water after taking-up
After soaking 7.5h, it is standby to remove persimmon pericarp；
(2) step (1) described peeled persimmon is put into roller spot-punching machine and carries out acanthopore, be then placed in vacuum microwave drying
It is dried in device, dries the water content to persimmon in the range of 52%；Wherein, the Microwave Power Density of the drying is
0.5w/g, vacuum 63KPa；
(3) persimmon is put into softening agent after step (2) is dried soaks 25min under vacuum condition, is soaked under normal pressure
Steep 5h；Wherein, the vacuum of the vacuum condition is 190KPa；The softening agent includes the raw material of following mass fraction：Sucrose
3%th, steviol glycoside 0.03%, honey 4%, remaining be water；
(4) persimmon is placed in microwave dryer after step (3) is soaked, under the conditions of Microwave Power Density is 0.55w/g,
Taken out after microwave 17s, spray compound colour protecting liquid in the surface of gained persimmon, the compound colour protecting liquid is by the compound colour protecting liquid
It is to be mixed by 0.6 part of citric acid, 1.4 parts of rosemary extract solutions, 2.1 parts of bud of japanese pagoda tree extract solutions, 135 parts of water；Wherein,
The usage amount of the compound colour protecting liquid is the 0.24wt% of peeled persimmon quality；
The preparation method of the rosemary extract solution is：Powder is made in rosemary blade, adds 2 times of matter of powder thereto
The ethanol solution that part percentage by volume is 52% is measured, is filtered after soaking 19h, removes filter residue, gained filtrate is rotated,
It is concentrated by evaporation, until the volume of concentrate obtains rosemary extract solution to the solution that room temperature measuring relative density is 1.1；
The preparation method of the bud of japanese pagoda tree extract solution is：Powder, Xiang Huai is made after bud of japanese pagoda tree is dried at a temperature of 63 DEG C
The water of its 9.5 times of quality is added in flower ground rice, boils 25min, is filtered, filter residue is repeated after boiling 2 times, gained filtrate is mixed dense
It is reduced to the solution that room temperature measuring relative density is 1.1, as bud of japanese pagoda tree extract solution；
(5) persimmon that compound colour protecting liquid is carried step (4) Suo Shu is put into progress substep baking in heat pump barn：A) will be roasting
Temperature setting is 39 DEG C in room, carries out pinching cake for the first time after being incubated 46h, during which at interval of 2 hours ventilation 18min；B) by barn
Temperature setting is 42 DEG C, and cake is pinched for the second time after continuous baking 21h, during which at interval of 1 hour ventilation 16min；C) by barn
Interior temperature setting is 52 DEG C, and carrying out third time after continuous baking 19h pinches cake, during which carries out turning over fruit at interval of 4.5h；D) by barn
Interior temperature setting is 44 DEG C and continues to toast 9.5h；Dried persimmon progress stacking is eased back after taking-up, recontour is circle；Wherein, institute
The water content for stating dried persimmon is 30%；
(6) packaging is packed dried persimmon after step (5) shaping, that is, obtains no sulphur dried persimmon.
Comparative example 4
A kind of preparation method of no sulphur dried persimmon, comprises the following steps：
(1) choose mature and plump, meat be hard, persimmon without machinery wound and worm hole as raw material, persimmon is put into volume
Concentration is that 4min is soaked under 70KHz Ultrasonic Conditions in 71% ethanol solution, immerses persimmon in 39 DEG C of water after taking-up
After soaking 7.5h, it is standby to remove persimmon pericarp；
(2) step (1) described peeled persimmon is put into roller spot-punching machine and carries out acanthopore, be then placed in vacuum microwave drying
It is dried in device, dries the water content to persimmon in the range of 52%；Wherein, the Microwave Power Density of the drying is
0.5w/g, vacuum 63KPa；
(3) persimmon is put into softening agent after step (2) is dried soaks 25min under vacuum condition, is soaked under normal pressure
Steep 5h；Wherein, the vacuum of the vacuum condition is 190KPa；The softening agent includes the raw material of following mass fraction：Sucrose
3%th, steviol glycoside 0.03%, honey 4%, remaining be water；
(4) persimmon is placed in microwave dryer after step (3) is soaked, under the conditions of Microwave Power Density is 0.55w/g,
Taken out after microwave 17s, spray compound colour protecting liquid in the surface of gained persimmon, the compound colour protecting liquid is by the compound colour protecting liquid
It is by 0.6 part of citric acid, 0.3 part of glutathione, 4 parts of licorice extracts, 1.4 parts of rosemary extract solutions, 2.1 parts of bud of japanese pagoda tree extractions
Liquid, 135 parts of water are mixed；Wherein,
The usage amount of the compound colour protecting liquid is the 0.24wt% of peeled persimmon quality；
The preparation method of the licorice extract is：Radix glycyrrhizae is put into the water of its 7 times of quality, simmer in water 21min, mistake
Filter, filter residue is repeated after boiling 2 times, gained filtrate is mixed to the solution for being concentrated into that room temperature measuring relative density is 1.1, as radix glycyrrhizae
Extract solution；
The preparation method of the rosemary extract solution is：Powder is made in rosemary blade, adds 2 times of matter of powder thereto
The ethanol solution that part percentage by volume is 52% is measured, is filtered after soaking 19h, removes filter residue, gained filtrate is rotated,
It is concentrated by evaporation, until the volume of concentrate obtains rosemary extract solution to the solution that room temperature measuring relative density is 1.1；
The preparation method of the bud of japanese pagoda tree extract solution is：Powder, Xiang Huai is made after bud of japanese pagoda tree is dried at a temperature of 63 DEG C
The water of its 9.5 times of quality is added in flower ground rice, boils 25min, is filtered, filter residue is repeated after boiling 2 times, gained filtrate is mixed dense
It is reduced to the solution that room temperature measuring relative density is 1.1, as bud of japanese pagoda tree extract solution；
(5) persimmon with compound colour protecting liquid is put into heat pump barn and toasted, be 39 by temperature setting in barn
DEG C, 90h is incubated, dried persimmon progress stacking eases back after taking-up, recontour is circle；
(6) packaging is packed dried persimmon after step (5) shaping, that is, obtains no sulphur dried persimmon.
Experimental example
1st, sensory evaluation is tested：Using system point system, group is evaluated for the composition of personnel of Food Science by 50 specialties,
The dried persimmon prepared by embodiment 1-3 and comparative example 1-4 preparation method, carries out subjective appreciation.Deliberated index be color and luster, flavour and
Form, it is 30 points to take the total score of its each individual event average value as appraisal result, total score, and standards of grading are shown in Table 1, and appraisal result is shown in Table
2。
The sensory evaluation scores standard of the dried persimmon of table 1
The sensory evaluation scores result of the dried persimmon of table 2
The result of table 2 shows：Total score is higher, illustrates that the quality of the dried persimmon of preparation is better.1-3 of embodiment of the present invention scoring
It is higher, illustrate preferable using the color and luster of dried persimmon, mouthfeel and form obtained by the preparation method of the present invention.
2nd, the shelf-life tests
Dried persimmon prepared by embodiment 1-3 and comparative example 1-4 preparation method, it is respectively put into 25 DEG C of constant temperature and humidity culture
In case, record product starts the rotten time；It is recorded in table 3.
The shelf lives of the dried persimmon of table 3
| Embodiment 1 | Embodiment 2 | Embodiment 3 | Comparative example 1 | Comparative example 2 | Comparative example 3 | Comparative example 4 | |
| Deteriorating time | 15 months | 15 months | 15 months | 10 months | 8 months | 7 months | 6 months |
The result of table 3 shows：1-3 of the embodiment of the present invention dried persimmon holding time is longer, illustrates the making using the present invention
Method can extend the pot-life of dried persimmon.
3rd, soluble tannin detects in dried persimmon
Dried persimmon prepared by embodiment 1-3 and comparative example 1-4 preparation method, is filtered after pulpous state is respectively prepared, to filtrate
Using Folin phenol method detection wherein soluble tannin content；It is recorded in table 4.
Soluble tannin content in the dried persimmon of table 4
The result of table 4 shows：Soluble tannin amount is relatively low in 1-3 of embodiment of the present invention dried persimmon.
Although above the present invention is described in detail with a general description of the specific embodiments,
On the basis of the present invention, it can be made some modifications or improvements, this will be apparent to those skilled in the art.Cause
This, these modifications or improvements, belong to the scope of protection of present invention without departing from theon the basis of the spirit of the present invention.
Claims (9)
1. a kind of preparation method of no sulphur dried persimmon, it is characterised in that comprise the following steps：
(1) choose mature and plump, meat be hard, persimmon without machinery wound and worm hole as raw material, persimmon is put into ethanol solution
In 3-5min is soaked under 60-80KHz Ultrasonic Conditions, persimmon immersed in 38-42 DEG C of water after taking-up after soaking 7-8h, gone
Except persimmon pericarp is standby；
(2) step (1) described peeled persimmon is put into roller spot-punching machine and carries out acanthopore, be then placed in vacuum microwave dryer
It is dried, dries the water content to persimmon in the range of 50-55%；Wherein, the Microwave Power Density of the drying is
0.4-0.6w/g, vacuum 60-65KPa；
(3) persimmon is put into softening agent after step (2) is dried soaks 20-30min under vacuum condition, is soaked under normal pressure
4-6h；Wherein, the vacuum of the vacuum condition is 180-200KPa；The softening agent includes the raw material of following mass fraction：
Sucrose 2.5-3.5%, steviol glycoside 0.02-0.04%, honey 3-6%, remaining be water；
(4) persimmon is placed in microwave dryer after step (3) is soaked, under the conditions of Microwave Power Density is 0.5-0.6w/g,
Taken out after microwave 16-20s, spray compound colour protecting liquid in the surface of gained persimmon, the compound colour protecting liquid is by 0.5-0.8 part lemons
Lemon acid, 0.2-0.4 parts glutathione, 3-5 parts licorice extract, 1.2-1.5 part rosemary extract solution, the extraction of 2-3 parts bud of japanese pagoda tree
Liquid, 120-150 part water are mixed；
(5) persimmon that compound colour protecting liquid is carried step (4) Suo Shu is put into progress substep baking in heat pump barn, after baking is taken out
Dried persimmon progress stacking is eased back, recontour；
(6) packaging is packed dried persimmon after step (5) shaping, that is, obtains no sulphur dried persimmon.
A kind of 2. preparation method of no sulphur dried persimmon according to claim 1, it is characterised in that in step (1), the second
The volumetric concentration of alcoholic solution is 70-72%.
3. the preparation method of a kind of no sulphur dried persimmon according to claim 1, it is characterised in that described multiple in step (4)
It is by 0.6 part of citric acid, 0.3 part of glutathione, 4 parts of licorice extracts, 1.4 parts of rosemary extract solutions, 2.1 portions of Chinese scholartrees to close colour protecting liquid
Flower rice extract solution, 135 parts of water are mixed.
4. the preparation method of a kind of no sulphur dried persimmon according to claim 1, it is characterised in that described sweet in step (4)
The preparation method of careless extract solution is：Radix glycyrrhizae is put into the water of its 6-8 times of quality, simmer in water 20-24min, filtering, by filter residue
After repetition boils 2 times, gained filtrate is mixed to the solution for being concentrated into that room temperature measuring relative density is 1.0-1.2, as radix glycyrrhizae is extracted
Liquid；
The preparation method of the rosemary extract solution is：Powder is made in rosemary blade, adds 1-3 times of quality of powder thereto
The ethanol solution that part percentage by volume is 50-60%, is filtered after soaking 18-20h, removes filter residue, gained filtrate is carried out
Rotation, it is concentrated by evaporation, until the volume of concentrate obtains rosemary extraction to the solution that room temperature measuring relative density is 1.0-1.2
Liquid；
The preparation method of the bud of japanese pagoda tree extract solution is：Powder is made after bud of japanese pagoda tree is dried at a temperature of 62-65 DEG C, to sophora flower
The water of its 9-10 times of quality is added in ground rice, boils 24-28min, is filtered, filter residue is repeated after boiling 2 times, gained filtrate is mixed
It is concentrated into the solution that room temperature measuring relative density is 1.0-1.2, as bud of japanese pagoda tree extract solution.
5. the preparation method of a kind of no sulphur dried persimmon according to claim 1, it is characterised in that described multiple in step (4)
The usage amount for closing colour protecting liquid is the 0.21-0.25wt% of peeled persimmon quality.
A kind of 6. preparation method of no sulphur dried persimmon according to claim 1, it is characterised in that in step (5), described point
Walking the step of toasting is：A) it is 38-40 DEG C by temperature setting in barn, carries out pinching cake for the first time after being incubated 45-50h, it is during which every
The 2 hours ventilation 15-20min in interval；B) it is 40-45 DEG C by barn temperature setting, is pinched for the second time after continuous baking 20-24h
Cake, during which at interval of 1 hour ventilation 15-20min；C) it is 50-55 DEG C by temperature setting in barn, continuous baking 18-20h is laggard
Row third time pinches cake, during which carries out turning over fruit at interval of 4-5h；D) it is 42-45 DEG C by temperature setting in barn to continue to toast 9-10h.
A kind of 7. preparation method of no sulphur dried persimmon according to claim 1, it is characterised in that in step (5), the persimmon
The water content of cake is 28-32%.
A kind of 8. preparation method of no sulphur dried persimmon according to claim 1, it is characterised in that in step (5), the persimmon
Cake recontour is circular or square.
9. according to preparation methods of any one of the claim 1-8 without sulphur dried persimmon obtain without sulphur dried persimmon.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108353749A (en) * | 2018-02-02 | 2018-08-03 | 金寨县高冲家庭农场 | A kind of lotus flower ginger implantation methods |
| CN108713706A (en) * | 2018-04-13 | 2018-10-30 | 陕西科技大学 | A kind of dried persimmon processing method |
| CN110537685A (en) * | 2019-07-26 | 2019-12-06 | 天津科技大学 | multi-coupling-level linkage enhanced drying method and equipment for persimmon slices |
-
2017
- 2017-09-30 CN CN201710918974.1A patent/CN107594410A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108353749A (en) * | 2018-02-02 | 2018-08-03 | 金寨县高冲家庭农场 | A kind of lotus flower ginger implantation methods |
| CN108713706A (en) * | 2018-04-13 | 2018-10-30 | 陕西科技大学 | A kind of dried persimmon processing method |
| CN110537685A (en) * | 2019-07-26 | 2019-12-06 | 天津科技大学 | multi-coupling-level linkage enhanced drying method and equipment for persimmon slices |
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