CN107594417A - A kind of integrated utilization processing method of persimmon - Google Patents
A kind of integrated utilization processing method of persimmon Download PDFInfo
- Publication number
- CN107594417A CN107594417A CN201711052080.5A CN201711052080A CN107594417A CN 107594417 A CN107594417 A CN 107594417A CN 201711052080 A CN201711052080 A CN 201711052080A CN 107594417 A CN107594417 A CN 107594417A
- Authority
- CN
- China
- Prior art keywords
- persimmon
- processing method
- added
- utilization processing
- integrated utilization
- 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.)
- Granted
Links
Landscapes
- Non-Alcoholic Beverages (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a kind of integrated utilization processing method of persimmon, including steps such as raw material preparation, the preparation of persimmon magma, the clarification of taking away the puckery taste of persimmon magma, beverage preparation, persimmon powder preparations, compound processing of taking away the puckery taste is carried out to persimmon in preparation process, it is therefore prevented that puckery generation occurs and returned in astringent taste.The present invention is almost comprehensively utilized without loss using freezing persimmon as raw material to whole flesh of persimmon, and maintains its nutrition, is implemented beneficial to heavy industrialization.
Description
Technical field
The present invention relates to food processing field, and in particular to a kind of integrated utilization processing method of persimmon.
Background technology
Persimmon sugar content is high, contains the mineral matter such as carrotene, multivitamin, fat, protein and Ca, P, Fe, persimmon
In cellulose be up to 3.1%, be that content is higher in fruit, persimmon dietary fiber, vitamin C are higher than general fruit.Persimmon
Wide in variety, yield is big, and persimmon because harvest time concentrates, easily softens, not storage endurance, so far also as seasonal product after collection
Without ripe extensive storage and freshness-retaining technology popularization and application, so persimmon can only be sold as early as possible with inexpensive way, mainly for doing
Eat or be processed into dried persimmon raw, product is single, and hardness ag(e)ing is very short, limits the extensive utilization of persimmon.
The mode of stored frozen will be carried out by also having in practice after eight, ninety percent ripe persimmon harvesting, this mode is easy to persimmon to grow
Time stores, and has the feasibility that large-scale industry is implemented, but freezing persimmon is being carried out into beverage processing or persimmon powder processing
When, it is necessary to solve the problems, such as to take away the puckery taste, this is due to the special cells tissue containing tannin in persimmon, and the tannin in this cell exists
It is solvable under certain condition, now persimmon occurs as soon as astringent taste, once soluble tannin is changed into the insoluble tannin of solid, then
Astringent taste disappears, conventional acerbity removing method for persimmon have warm water take away the puckery taste taken away the puckery taste with carbon dioxide, the methods of limewash alkali lye takes away the puckery taste, these
Method should be noted to return puckery problem after taking away the puckery taste in the application, that is, under certain condition, in solid tannin caused by taking away the puckery taste
Some becomes soluble tannin again, causes to return puckery.
For large-scale industry implementation, it is conventional to be soaked 12-24 hours progress warm water using 40 DEG C of warm water and taken away the puckery taste
Technical method, and to when persimmon warm water takes away the puckery taste after freezing, persimmon is transferred to the warm water stage by cryogenic freezing, due to prolonged immersion
And oxidation, flesh of persimmon color and luster browning can be caused, have influence on color and luster, mouthfeel and the quality of subsequent product such as persimmon beverage,
Therefore a problem is turned into for the comprehensive processing and utilization of stored frozen persimmon.
Chinese patent " a kind of preparation method of persimmon beverage, 200310105936.2 " and a kind of " freeze dried superfines of persimmon
Preparation method, 200510096238.x " individually discloses a kind of preparation method of persimmon beverage and Ultramicro-powder, but it is used
Be scheme that fresh persimmon warm water takes away the puckery taste, can not solve to freeze persimmon take away the puckery taste processing and follow-up industrialization processing is asked
Topic.
The content of the invention
It is an object of the invention to provide a kind of integrated utilization processing method of persimmon, stored frozen after persimmon is plucked,
Then directly taken away the puckery taste to freezing after persimmon crushes, persimmon is finally processed into beverage syrup and persimmon powder, flesh of persimmon raw material is entered
Row comprehensive utilization, improves raw material availability, the industrializing implementation for solving the problems, such as persimmon for a long time.
A kind of technical scheme of the integrated utilization processing method of persimmon of the present invention is as follows, comprises the following steps：
A kind of integrated utilization processing method of persimmon, comprises the following steps：
【1】It is prepared by raw material
Eight, ninety percent ripe persimmon will be plucked and be sent into freezer, preserved in -30 DEG C~-20 DEG C of temperature, the frost persimmon after outbound
Son uses normal temperature clear water defrosting；
【2】The preparation of persimmon magma
【2.1】Artificial stalk mashing；
【2.2】After slurry sterile sealing, temperature -5~-3 DEG C preserve；
【3】The clarification of taking away the puckery taste of persimmon magma
【3.1】Magma filters：After magma is thawed, coarse filtration after 0.01~0.1% vitamin C is added, removes oil removal, and squeeze
Extrude juice in pomace；
【3.2】Colloid mill glue is ground
【3.3】Fruit juice separates out
0.3% complex enzyme (pectase is added in glue grinds magma：Cellulase：Papain=4:3:1) it is water-soluble
Liquid, uniform stirring digests 2~2.5 hours at 45 DEG C, is heated to 70~85 DEG C of enzyme deactivations 5~8 minutes, and natural cooling sedimentation 20~
Refined filtration after 24 hours；
【3.4】Take away the puckery taste clarification
【3.3】Filtrate in add citric acid so that pH value 2.5-3.5, tannase is added in above-mentioned filtrate
0.12%, temperature 45 C, after stirring is kept for 2~2.5 hours, it is heated to 70~85 DEG C of enzyme deactivations 5~8 minutes, natural cooling sedimentation
Refined filtration after 20~24 hours, edible alkali lye is added in filtrate, adjusts to PH=4~6, persimmon concentrate is produced, for follow-up
The preparation of persimmon beverage；
【4】It is prepared by beverage
Pure water and persimmon concentrate are allocated in proportion, and add other dispensings, high-pressure homogeneous, filtering, high-temperature sterilization
It is filling afterwards；
【5】It is prepared by persimmon powder
【5.1】It is prepared by coarse powder
By step【3.3】After fruit juice separates out obtained filter residue and【3.4】After the filter residue obtained after clarifying that takes away the puckery taste mixes, in temperature
80-90 DEG C of drying of degree, the pomace after drying are crushed to the coarse powder of 80-120 mesh with common grinder；
【5.2】It is prepared by Ultramicro-powder
Coarse powder is inserted into superfine grinder process machine and is ground into Ultramicro-powder, 6~12Pa of operating pressure of airflow milling, preparation
Product grading is 10-100um, in an aseptic environment weight packaging.
Further, step【4】Batch formula component (weight ratio) is：70~80 parts of pure water, persimmon concentrate 20~
30 parts, 6~8 parts of white granulated sugar, 0.05~0.07 part of citric acid, 0.08~0.12 part of vitamin C, assorted fruity flavor 0.008~
0.01 part, 0.3~0.5 part of potassium sorbate, 0.05~0.07 part of sodium dehydroacetate, 0.008~0.01 part of sunset yellow, obtain limpid
Type persimmon beverage.
Further, step【4】Batch formula component (weight ratio) is：20~30 parts of persimmon concentrate, pure water 70~
80 parts, 6~8 parts of white granulated sugar, 0.05~0.07 part of citric acid, 0.1~0.12 part of vitamin C, sodium carboxymethylcellulose 0.11~
0.13 part, 0.09~0.1 part of beta-schardinger dextrin, 0.05~0.07 part of sodium dehydroacetate, 0.3~0.5 part of potassium sorbate, lemon yellow
0.008~0.01 part, obtain turbid juice type persimmon beverage.
Further, step【4】After each component is added into blend tank by formula, fully it is stirred, through accurate mistake
Degassing pump degassing is pumped into after filter filtering, then through high pressure homogenizer homogeneous, instantaneous sterilizing, continues to be pumped into high-order basin, filling, envelope
Mouthful, steam spray, air-dry, inspection, finished product, into warehouse for finished product.
Further, step【4】The homogenization pressure of mesohigh homogeneous is 65Pa, 121 DEG C of sterilising temp
Further, step【4】The filter screen of middle accurate filter is 800~1000 mesh.
Further, in step【1.1】0.5% sodium sulfite color protection, clear water defrosting 2-3 hours are added in clear water defrosting.
Further, in step【1.1】0.5% sodium sulfite color protection, clear water defrosting 2-3 hours are added in clear water defrosting
Afterwards, water temperature is risen to 35~40 DEG C, warm water takes away the puckery taste 10-24 hours.
Further, step【3.1】Middle coarse filtration is filtered using double gauze.
Further, step【3.3】And step【3.4】Middle refined filtration is filtered using three layers or four layers of gauze.
The advantageous effects of the present invention are as follows：
First, the present invention will carry out freezing persimmon storage after eight, ninety percent ripe persimmon harvesting, then carry out the processing and follow-up comprehensive of taking away the puckery taste
Close using processing, it is short to solve fresh persimmon storage time, holds perishable problem, while avoid and taken away the puckery taste using warm water to cold
Freeze the influence of persimmon color and quality, and reduce procedure links, implement beneficial to heavy industrialization.Persimmon is used in processing
After biology enzyme takes away the puckery taste, persimmon concentrate is made in fruit juice, then carries out beverage configuration further according to taste；Pomace after filtering is dried
Persimmon coarse powder and Ultramicro-powder is made after dry, in the food such as coarse powder is selected available for persimmon shortcake, persimmon biscuit, dessert, and Ultramicro-powder is then
Available for food additives such as fruit crystalline substance, soft sweets, industrialized utilization has finally almost been carried out without loss to whole flesh of persimmon, and
Maintain its nutrition.
2nd, the present invention will be frozen after persimmon crushes, and coarse filtration first is fallen the residue filters such as persimmon skin, because soluble tannin is big
Part is contained in persimmon skin, therefore most of tannin is filtered；Secondly glue mill after in slurries add composite enzyme solution (pectase,
Cellulase, papain) so that the precipitation of the nutriment such as pectin, cellulose, protide in pulp, improving juice
While rate so that soluble tannin also separates out therewith, therefore for the filtrate after compound ferment treatment, then using addition tannin
The method of enzyme so that tannin decomposes precipitation, is filtered, is finally reached the problem of eliminating as much as tannin.Due to soluble tannin
Precipitation it is related to the acid-base value of place solution, therefore first solution PH is adjusted to sour environment PH before tannase is added<3, carry
The high eduction rate of soluble tannin, after decomposition finishes filtering, then will add dietary alkali so that PH is adjusted to 4- in fruit drink
6 so that the no longer precipitation of soluble tannin.The above method can eliminate the tannin content in persimmon to greatest extent, it is ensured that de-
Puckery effect, while also effectively prevent insoluble tannin after conventional acerbity removing method and return puckery ask caused by being converted to soluble tannin
Topic.
3rd, during normal temperature unfreezing of the present invention, 0.5% sodium sulfite color protection is always added in warm water, to prevent beverage from changing colour, simultaneously
On the premise of ensuring that pulp is non-discolouring, taken away the puckery taste 10-24 hours using 35~40 DEG C of warm water, and combine stored frozen in itself
The freezing the having effect of taking away the puckery taste, strengthens effect of taking away the puckery taste, and effectively prevent and returns puckery generation.
4th, persimmon coarse powder of the invention and Ultramicro-powder ultramicro grinding processing carried out based on the filter residue after secondary filter twice and
, without puckery fragrance, fine and smooth uniformly to have persimmon flavor, especially ultrafine powder particle degree concentrates on 20-50 μm, can be used as one kind
High-quality flavor food additive raw material.
Embodiment
The present invention will be further described with reference to embodiments.
Embodiment 1：
A kind of technical scheme of the integrated utilization processing method of persimmon is as follows, comprises the following steps：
【1】It is prepared by raw material
Eight, ninety percent ripe persimmon will be plucked and be sent into freezer, preserved in -30 DEG C~-20 DEG C of temperature, the holding time is 6
After month, frost persimmon after outbound adds 0.5% sodium sulfite color protection with normal temperature clear water defrosting 2-3 hours in clear water defrosting.By
Sodium sulfite is added in course of defrosting, significant change does not occur for color, the pulp quality of persimmon.
【2】The preparation of persimmon magma
【2.1】Artificial stalk mashing；
【2.2】After slurry sterile sealing, temperature -5~-3 DEG C preserve；
【3】The clarification of taking away the puckery taste of persimmon magma
【3.1】Magma filters：After magma is thawed, after adding 0.01% vitamin C, coarse filtration is carried out using double gauze, gone
Oil removal, and squeeze out the juice in gauze in pomace；
Add ascorbic purpose and be the fresh-keeping of flesh of persimmon, prevent pulp oxidation deterioration, brown stain, while in coarse filtration
Persimmon skin is filtered, because soluble tannin is mainly contained in persimmon skin, therefore most of soluble tannin has also been filtered, has alleviated down
The task that one step is taken away the puckery taste.
【3.2】Colloid mill glue is ground
【3.3】Fruit juice separates out
0.3% complex enzyme (pectase is added in glue grinds magma：Cellulase：Papain=4:3:1) it is water-soluble
Liquid, uniform stirring digests 2 hours at 45 DEG C, is heated to 70 DEG C of enzyme deactivations 5 minutes, and natural cooling uses three layers after settling 20 hours
Or four layers of gauze carry out refined filtration, filter residue and filtrate all retain, in next step.
The purpose of complex enzyme is added in by the precipitation of the nutriment such as pectin, cellulose, protide in pulp, is being improved
While crushing juice rate so that soluble tannin also separates out therewith, convenient for the offer of taking away the puckery taste of next step.
【3.4】Take away the puckery taste clarification
Citric acid is added in filtrate after the honed filter of glue, citric acid progressively adds, and monitors pH value while addition so that
Stop adding when pH value is 2.5, tannase 0.12% is added in above-mentioned filtrate, temperature 45 C, after stirring is kept for 2 hours, is added
Heat was to 70 DEG C of enzyme deactivations 5 minutes, and natural cooling using three layers or four layers of gauze carries out refined filtrations after settling 20 hours, and filter residue is continued to employ；Filter
Add edible alkali lye regulation PH in liquid, monitor pH value while addition so that stop adding when pH value is 4 or so, that is, obtain persimmon
Sub- concentrate, persimmon concentrate are used for the allotment of follow-up various flavor persimmon fruit juice.
Because the precipitation of soluble tannin is related to the acid-base value of place solution, therefore first by solution PH before tannase is added
Adjust to sour environment PH<3, the eduction rate of soluble tannin is improved, after decomposition finishes filtering, then the PH tune by fruit drink
Save to 4 so that the no longer precipitation of soluble tannin.
【4】It is prepared by beverage
In step【3】In the filtrate continued to employ, after being allocated according to formula rate, filled after high-pressure homogeneous, filtering, high-temperature sterilization
Dress, is made limpid type persimmon beverage.
The batch formula component (weight ratio) of limpid type persimmon beverage is：70 parts of pure water, 30 parts of persimmon concentrate, white sand
6 parts of sugar, 0.05 part of citric acid, 0.08 part of vitamin C, assorted 0.008 part of fruity flavor, 0.3 part of potassium sorbate, dehydroacetic acid
0.03 part of sodium, 0.008 part of sunset yellow, limpid type persimmon beverage is obtained, the pH value after being allocated according to above-mentioned dispensing is 5 or so, can
It is not astringent to suppress the precipitation of soluble tannin.
Beverage configuration process is：After each component is added into blend tank by formula, fully it is stirred, through secondary filter
Degassing pump degassing is pumped into after device filtering, then through high pressure homogenizer homogeneous, instantaneous sterilizing, continues to be pumped into high-order basin, filling, envelope
Mouthful, steam spray, air-dry, inspection, finished product, into warehouse for finished product.Wherein high-pressure homogeneous homogenization pressure is 65Pa, sterilising temp
121 DEG C, the filter screen of accurate filter is 800 mesh.
【5】It is prepared by persimmon powder
【5.1】It is prepared by coarse powder
By step【3.3】Fruit juice separate out after obtain filter residue and【3.4】After the filter residue obtained after clarifying that takes away the puckery taste mixes, in temperature
80 DEG C of degree drying of degree, the pomace after drying are crushed to the coarse powder of 80-120 mesh with common grinder；
【5.2】It is prepared by Ultramicro-powder
Coarse powder is inserted into superfine grinder process machine and is ground into Ultramicro-powder, the operating pressure 6Pa of airflow milling, the finished product of preparation
Granularity is 10-100um, in an aseptic environment with aluminium foil weight packaging, packaged persimmon Ultramicro-powder be stored in shady and cool, ventilation,
At drying, storage life was never degenerated up to 3 years.
Embodiment 2：
It is roughly the same with embodiment 1, the link that warm water takes away the puckery taste simply is added after thawing.
A kind of technical scheme of the integrated utilization processing method of persimmon is as follows, comprises the following steps：
【1】It is prepared by raw material
Eight, ninety percent ripe persimmon will be plucked and be sent into freezer, preserved in -30 DEG C~-20 DEG C of temperature, the holding time is 6
After month, frost persimmon after outbound normal temperature clear water defrosting 3 hours, 0.5% sodium sulfite color protection is added in clear water defrosting, then
Water temperature is risen to 35 DEG C, warm water takes away the puckery taste 10 hours.Sodium sulfite, the color of persimmon, pulp product are added in being taken away the puckery taste due to warm water
Significant change does not occur for matter.
【2】The preparation of persimmon magma
【2.1】Artificial stalk mashing；
【2.2】After slurry sterile sealing, temperature -5~-3 DEG C preserve；
【3】The clarification of taking away the puckery taste of persimmon magma
【3.1】Magma filters：After magma is thawed, after adding 0.1% vitamin C, coarse filtration is carried out using double gauze, removed
Suspension, and squeeze out the juice in gauze in pomace；
Add ascorbic purpose and be the fresh-keeping of flesh of persimmon, prevent pulp oxidation deterioration, brown stain, while in coarse filtration
Persimmon skin is filtered, because soluble tannin is mainly contained in persimmon skin, therefore most of soluble tannin has also been filtered, has alleviated down
The task that one step is taken away the puckery taste.
【3.2】Colloid mill glue is ground
【3.3】Fruit juice separates out
0.3% complex enzyme (pectase is added in glue grinds magma：Cellulase：Papain=4:3:1) it is water-soluble
Liquid, uniform stirring digests 2.5 hours at 45 DEG C, is heated to 85 DEG C of enzyme deactivations 8 minutes, and natural cooling uses three after settling 24 hours
Layer or four layers of gauze carry out refined filtration, and filter residue and filtrate all retain, in next step.
The purpose of complex enzyme is added in by the precipitation of the nutriment such as pectin, cellulose, protide in pulp, is being improved
While crushing juice rate so that soluble tannin also separates out therewith, convenient for the offer of taking away the puckery taste of next step.
【3.4】Take away the puckery taste clarification
Citric acid is added in filtrate after the honed filter of glue, citric acid progressively adds, and monitors pH value while addition so that
Stop adding when pH value is 3.5, tannase 0.12% added in above-mentioned filtrate, temperature 45 C, is stirred after being kept for 2.5 hours,
It is heated to 85 DEG C of enzyme deactivations 8 minutes, natural cooling using three layers or four layers of gauze carries out refined filtrations after settling 24 hours, and filter residue is continued to employ；
Add edible alkali lye regulation PH in filtrate, monitor pH value while addition so that stop adding when pH value is 6 or so, that is, obtain
Persimmon concentrate, persimmon concentrate are used for the allotment of follow-up various flavor persimmon fruit juice.
Because the precipitation of soluble tannin is related to the acid-base value of place solution, therefore first by solution PH before tannase is added
Adjust to sour environment PH<3, the eduction rate of soluble tannin is improved, after decomposition finishes filtering, then the PH tune by fruit drink
Save to 6 so that the no longer precipitation of soluble tannin.
【4】It is prepared by beverage
In step【3】In the filtrate continued to employ, after being allocated according to formula rate, filled after high-pressure homogeneous, filtering, high-temperature sterilization
Dress, is made limpid type persimmon beverage.
The batch formula component (weight ratio) of limpid type persimmon beverage is：80 parts of pure water, 20 parts of persimmon concentrate, white sand
8 parts of sugar, 0.07 part of citric acid, 0.12 part of vitamin C, assorted 0.01 part of fruity flavor, 0.5 part of potassium sorbate, sodium dehydroacetate
0.07 part, 0.01 part of sunset yellow, limpid type persimmon beverage is obtained, the pH value after being allocated according to above-mentioned dispensing is 6 or so, can be pressed down
The precipitation of soluble tannin processed, it is not astringent.
Beverage configuration process is：After each component is added into blend tank by formula, fully it is stirred, through secondary filter
Degassing pump degassing is pumped into after device filtering, then through high pressure homogenizer homogeneous, instantaneous sterilizing, continues to be pumped into high-order basin, filling, envelope
Mouthful, steam spray, air-dry, inspection, finished product, into warehouse for finished product.Wherein high-pressure homogeneous homogenization pressure is 65Pa, sterilising temp
121 DEG C, the filter screen of accurate filter is 1000 mesh.
【5】It is prepared by persimmon powder
【5.1】It is prepared by coarse powder
By step【3.3】Fruit juice separate out after obtain filter residue and【3.4】After the filter residue obtained after clarifying that takes away the puckery taste mixes, in temperature
90 degree of drying of degree, the pomace after drying are crushed to the coarse powder of 80-120 mesh with common grinder；
【5.2】It is prepared by Ultramicro-powder
Coarse powder is inserted into superfine grinder process machine and is ground into Ultramicro-powder, the operating pressure 12Pa of airflow milling, preparation into
Product granularity is 10-100um, is stored in shady and cool, logical with aluminium foil weight packaging, packaged persimmon Ultramicro-powder in an aseptic environment
At wind, drying, storage life was never degenerated up to 3 years.
Embodiment 3
Roughly the same with Examples 1 and 2, the dispensing simply in terms of beverage configuration is otherwise varied.Examples 1 and 2 be with
Limpid type beverage is put, embodiment 3 is the turbid juice type beverage of configuration.It, which is distinguished, is that limpid type beverage does not add stabilizer, keeps clear
It is clear bright, it is seen that light light transmittance reaches more than 90~95%, and the solid content being visible by naked eyes；And turbid juice type beverage is in configuration
Compound stabilizer is added, light transmittance is poor, containing milk sense, stores no obvious lamination for a long time.
A kind of technical scheme of the integrated utilization processing method of persimmon is as follows, comprises the following steps：
【1】It is prepared by raw material
Eight, ninety percent ripe persimmon will be plucked and be sent into freezer, after being preserved 6~8 months in -30 DEG C~-20 DEG C of temperature, outbound
Frost persimmon normal temperature clear water defrosting afterwards；0.5% sodium sulfite color protection is added in clear water defrosting, clear water defrosting is after 2 hours.By
Sodium sulfite is added in course of defrosting, significant change does not occur for color, the pulp quality of persimmon.
Due to adding sodium sulfite in clear water when thawing, significant change does not occur for color, the pulp quality of persimmon.
【2】The preparation of persimmon magma
【2.1】Artificial stalk mashing；
【2.2】After slurry sterile sealing, temperature -5~-3 DEG C preserve；
【3】The clarification of taking away the puckery taste of persimmon magma
【3.1】Magma filters：After magma is thawed, after adding 0.1% vitamin C, filtered, removed using double gauze
Suspension, and squeeze out juice in pomace；
Add ascorbic purpose and be the fresh-keeping of flesh of persimmon, prevent pulp oxidation deterioration, brown stain, while in coarse filtration
Persimmon skin is filtered, because soluble tannin is mainly contained in persimmon skin, therefore most of soluble tannin has also been filtered, has alleviated down
The task that one step is taken away the puckery taste.
【3.2】Colloid mill glue is ground
【3.3】Fruit juice separates out
0.3% complex enzyme (pectase is added in glue grinds magma：Cellulase：Papain=4:3:1) it is water-soluble
Liquid, uniform stirring digests 2 hours at 45 DEG C, is heated to 70 DEG C of enzyme deactivations 5 minutes, and natural cooling uses three layers after settling 20 hours
Or four layers of gauze carry out refined filtrations, filtrate and filter residue after refined filtration retain into next step.
The purpose of complex enzyme is added in by the precipitation of the nutriment such as pectin, cellulose, protide in pulp, is being improved
While crushing juice rate so that soluble tannin also separates out therewith, convenient for the offer of taking away the puckery taste of next step.
【3.4】Take away the puckery taste clarification
Citric acid is added in filtrate after the honed filter of glue, citric acid progressively adds, and monitors pH value while addition so that
Stop adding when pH value is 2.5, tannase 0.12% is added in above-mentioned filtrate, temperature 45 C, after stirring is kept for 2 hours, is added
To 70 DEG C of enzyme deactivations 5 minutes, natural cooling was filtered heat after settling 20 hours using three layers or four layers of gauze, and food is added in filtrate
PH is adjusted with alkali lye, monitors pH value while addition so that stops adding when pH value is 4 or so, that is, obtains persimmon concentrate, persimmon
Sub- concentrate is used for the allotment of follow-up various flavor persimmon fruit juice.
Because the precipitation of soluble tannin is related to the acid-base value of place solution, therefore first by solution PH before tannase is added
Adjust to sour environment PH<2.5, the eduction rate of soluble tannin is improved, after decomposition finishes filtering, then the PH by fruit drink
Adjust to 4 so that soluble tannin no longer separates out.
【4】It is prepared by beverage
In step【3】In the filtrate continued to employ, after being allocated according to formula rate, filled after high-pressure homogeneous, filtering, high-temperature sterilization
Dress, is made turbid juice type persimmon beverage.
The batch formula component (weight ratio) of turbid juice type persimmon beverage is：70 parts of pure water, 30 parts of persimmon concentrate, white sand
6 parts of sugar, 0.05 part of citric acid, 0.1 part of vitamin C, 0.11 part of sodium carboxymethylcellulose, 0.09 part of beta-schardinger dextrin, dehydroacetic acid
0.05 part of sodium, 0.3 part of potassium sorbate, 0.008 part of lemon yellow, turbid juice type persimmon beverage is obtained, after being allocated according to above-mentioned dispensing
PH value is 5 or so, can suppress the precipitation of soluble tannin, not astringent.
Turbid juice type persimmon beverage configuration process is：After each component is added into blend tank by formula, fully it is stirred,
Degassing pump degassing is pumped into after accurate filter filters, then through high pressure homogenizer homogeneous, instantaneous sterilizing, continues to be pumped into high-order storage
Tank, filling, sealing, steam spray, air-dry, inspection, finished product, into warehouse for finished product.Wherein high-pressure homogeneous homogenization pressure is 65Pa,
121 DEG C of sterilising temp, the filter screen of accurate filter is 800 mesh.
【5】It is prepared by persimmon powder
【5.1】It is prepared by coarse powder
By step【3.3】Fruit juice separate out after obtain filter residue and【3.4】After the filter residue obtained after clarifying that takes away the puckery taste mixes, in temperature
80 DEG C of degree drying of degree, the pomace after drying are crushed to the coarse powder of 80-120 mesh with common grinder；
【5.2】It is prepared by Ultramicro-powder
Coarse powder is inserted into superfine grinder process machine and is ground into Ultramicro-powder, the operating pressure 6Pa of airflow milling, the finished product of preparation
Granularity is 10-100um, in an aseptic environment with aluminium foil weight packaging, packaged persimmon Ultramicro-powder be stored in shady and cool, ventilation,
At drying, storage life was never degenerated up to 3~5 years.
Embodiment 4：Prepare turbid juice type beverage
【1】It is prepared by raw material
Eight, ninety percent ripe persimmon will be plucked and be sent into freezer, after being preserved 6~8 months in -30 DEG C~-20 DEG C of temperature, outbound
The normal temperature clear water defrosting 3 hours of frost persimmon afterwards；0.5% sodium sulfite color protection is added in clear water defrosting, then by water temperature liter
To 40 DEG C, warm water takes away the puckery taste 24 hours.Sodium sulfite is added in being taken away the puckery taste due to warm water, color, the pulp quality of persimmon do not have
Generation significant change.
Except step【1】Raw material prepares outer, remaining content and all same of embodiment 3.
Hereinafter results of sensory evaluation of the group to embodiment 1-4 product is evaluated for 7 people：
First, persimmon beverage：
For beverage after 6 months normal temperature storages, embodiment 1-4 product, which is showed no, returns puckery phenomenon.
2nd, Ultramicro-powder
The sense index standard of persimmon Ultramicro-powder is as follows, the persimmon ultra micro that the result in table is processed by embodiment 1-4 respectively
Powder tasting obtains.
| Project name | Organoleptic indicator |
| Granularity (μm) | 10-100 μm, it is largely focused on 20-50 μm |
| Color and luster | It is pale yellow |
| Fragrance | With persimmon fragrance |
| Mouthfeel | Sweet tea and without astringent taste, the product no significant difference of embodiment 1,2,3,4 |
| Dissolution phenomena | Soup look turns to be yellow, has precipitation after dissolving |
| Flavor | Peculiar flavour with persimmon |
Persimmon Ultramicro-powder uses packaging of aluminium foil bag, and at shady and cool ventilation drying, storage life has no the anomaly such as rotten after 2 years
Occur.
Claims (10)
1. a kind of integrated utilization processing method of persimmon, comprises the following steps：
【1】It is prepared by raw material
Eight, ninety percent ripe persimmon will be plucked and be sent into freezer, preserved in -30 DEG C~-20 DEG C of temperature, the frost persimmon after outbound is used
Normal temperature clear water defrosting；
【2】The preparation of persimmon magma
【2.1】Artificial stalk mashing；
【2.2】After slurry sterile sealing, temperature -5~-3 DEG C preserve；
【3】The clarification of taking away the puckery taste of persimmon magma
【3.1】Magma filters：After magma is thawed, coarse filtration after 0.01~0.1% (weight ratio) vitamin C is added, removes oil removal,
And squeeze out juice in pomace；
【3.2】Colloid mill glue is ground
【3.3】Fruit juice separates out
0.3% complex enzyme (pectase is added in glue grinds magma：Cellulase：Papain=4:3:1) aqueous solution,
Uniform stirring digests 2~2.5 hours at 45 DEG C, is heated to 70~85 DEG C of enzyme deactivations 5~8 minutes, and natural cooling sedimentation 20~24 is small
When after refined filtration；
【3.4】Take away the puckery taste clarification
【3.3】Filtrate in add citric acid so that pH value 2.5-3.5, in above-mentioned filtrate add tannase 0.12%,
Temperature 45 C, after stirring is kept for 2~2.5 hours, 70~85 DEG C of enzyme deactivations 5~8 minutes are heated to, natural cooling sedimentation 20~24 is small
When after refined filtration, edible alkali lye is added in filtrate, adjusts to PH=4~6, produces persimmon concentrate, for follow-up persimmon beverage
Preparation；
【4】It is prepared by beverage
Pure water and persimmon concentrate are allocated in proportion, and add other dispensings, is filled after high-pressure homogeneous, filtering, high-temperature sterilization
Dress；
【5】It is prepared by persimmon powder
【5.1】It is prepared by coarse powder
By step【3.3】After fruit juice separates out obtained filter residue and【3.4】After the filter residue obtained after clarifying that takes away the puckery taste mixes, in temperature
80-90 DEG C of drying, the pomace after drying are crushed to the coarse powder of 80-120 mesh with common grinder；
【5.2】It is prepared by Ultramicro-powder
Coarse powder is inserted into superfine grinder process machine and is ground into Ultramicro-powder, 6~12Pa of operating pressure of airflow milling, the finished product of preparation
Granularity is 10-100um, in an aseptic environment weight packaging.
A kind of 2. integrated utilization processing method of persimmon according to claim 1, it is characterised in that：Step【4】Dispensing is matched somebody with somebody
Fang Zufen (weight ratio) is：70~80 parts of pure water, 20~30 parts of persimmon concentrate, 6~8 parts of white granulated sugar, citric acid 0.05~
0.07 part, 0.08~0.12 part of vitamin C, assorted 0.008~0.01 part of fruity flavor, 0.3~0.5 part of potassium sorbate, dehydrogenation
0.05~0.07 part of sodium acetate, 0.008~0.01 part of sunset yellow, obtain limpid type persimmon beverage.
A kind of 3. integrated utilization processing method of persimmon according to claim 1, it is characterised in that：Step【4】Dispensing is matched somebody with somebody
Fang Zufen (weight ratio) is：20~30 parts of persimmon concentrate, 70~80 parts of pure water, 6~8 parts of white granulated sugar, citric acid 0.05~
0.07 part, 0.1~0.12 part of vitamin C, 0.11~0.13 part of sodium carboxymethylcellulose, 0.09~0.1 part of beta-schardinger dextrin, take off
0.05~0.07 part of acetate hydrogen sodium, 0.3~0.5 part of potassium sorbate, 0.008~0.01 part of lemon yellow, obtain turbid juice type persimmon drink
Material.
A kind of 4. integrated utilization processing method of persimmon according to claim 2, it is characterised in that：Step【4】By formula
After each component is added into blend tank, fully it is stirred, degassing pump degassing is pumped into after accurate filter filters, then through height
Homogenizer homogeneous is pressed, instantaneous sterilizing, continues to be pumped into high-order basin, filling, sealing, steam spray, air-dried, inspection, finished product, entrance
Warehouse for finished product.
A kind of 5. integrated utilization processing method of persimmon according to claim 4, it is characterised in that：Step【4】Mesohigh
The homogenization pressure of homogeneous is 65Pa, 121 DEG C of sterilising temp.
A kind of 6. integrated utilization processing method of persimmon according to claim 4, it is characterised in that：Step【4】Middle precision
The filter screen of filter is 800~1000 mesh.
A kind of 7. integrated utilization processing method of persimmon according to claim 1, it is characterised in that：In step【1.1】Clearly
0.5% sodium sulfite color protection, clear water defrosting 2-3 hours are added in water thawing.
A kind of 8. integrated utilization processing method of persimmon according to claim 1, it is characterised in that：In step【1.1】Clearly
0.5% sodium sulfite color protection is added in water thawing, after clear water defrosting 2-3 hours, water temperature is risen to 35~40 DEG C, warm water takes away the puckery taste
10-24 hours.
A kind of 9. integrated utilization processing method of persimmon according to claim 1, it is characterised in that：Step【3.1】In it is thick
Filter is filtered using double gauze.
A kind of 10. integrated utilization processing method of persimmon according to claim 1, it is characterised in that：Step【3.3】And step
Suddenly【3.4】Middle refined filtration is filtered using three layers or four layers of gauze.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711052080.5A CN107594417B (en) | 2017-10-30 | 2017-10-30 | Comprehensive utilization and processing method of persimmons |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711052080.5A CN107594417B (en) | 2017-10-30 | 2017-10-30 | Comprehensive utilization and processing method of persimmons |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN107594417A true CN107594417A (en) | 2018-01-19 |
| CN107594417B CN107594417B (en) | 2020-11-10 |
Family
ID=61084692
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711052080.5A Active CN107594417B (en) | 2017-10-30 | 2017-10-30 | Comprehensive utilization and processing method of persimmons |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107594417B (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108634143A (en) * | 2018-04-12 | 2018-10-12 | 海南仕江儿童食品有限公司 | A kind of preparation method of cashew nut pear juice |
| CN109349491A (en) * | 2018-12-13 | 2019-02-19 | 金陵科技学院 | A kind of black persimmon solid beverage and preparation method thereof |
| CN111134264A (en) * | 2019-12-25 | 2020-05-12 | 贵州大学 | Method for clarifying and de-astringency of roxburgh rose juice |
| CN115590167A (en) * | 2022-10-25 | 2023-01-13 | 中国农业科学院农产品加工研究所（Cn） | Preparation method of persimmon puree |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1219375A (en) * | 1997-12-09 | 1999-06-16 | 张瑞坤 | Processing method for persimmon juice beverage |
| CN1759697A (en) * | 2005-10-26 | 2006-04-19 | 翟文俊 | Method for preparing freeze dried superfines of persimmon |
| JP2007209221A (en) * | 2006-02-07 | 2007-08-23 | Kushibiki Noson Kogyo Kyogyo Kyodo Kumiai Rengokai | Persimmon paste, method for the same, and jelly containing the persimmon paste |
| CN105077202A (en) * | 2015-09-02 | 2015-11-25 | 黄冈师范学院 | Persimmon color retention agent and method for producing persimmon juice |
-
2017
- 2017-10-30 CN CN201711052080.5A patent/CN107594417B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1219375A (en) * | 1997-12-09 | 1999-06-16 | 张瑞坤 | Processing method for persimmon juice beverage |
| CN1759697A (en) * | 2005-10-26 | 2006-04-19 | 翟文俊 | Method for preparing freeze dried superfines of persimmon |
| JP2007209221A (en) * | 2006-02-07 | 2007-08-23 | Kushibiki Noson Kogyo Kyogyo Kyodo Kumiai Rengokai | Persimmon paste, method for the same, and jelly containing the persimmon paste |
| CN105077202A (en) * | 2015-09-02 | 2015-11-25 | 黄冈师范学院 | Persimmon color retention agent and method for producing persimmon juice |
Non-Patent Citations (5)
| Title |
|---|
| 包骞，等: "《远洋船舶蔬果保鲜实用技术指南》", 31 October 2009, 国防工业出版社 * |
| 尹杰，等: "《哪里不懂查哪里 高中生物》", 31 August 2014, 湖南师范大学出版社 * |
| 张宝善，等: "影响柿返涩因素的研究", 《食品科学》 * |
| 张渭滨: "论柿果深加工的可行性", 《渭南师专学报（自然科学版）》 * |
| 翟文俊: "柿果快速脱涩与果汁饮料加工工艺研究", 《陕西教育学院学报》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108634143A (en) * | 2018-04-12 | 2018-10-12 | 海南仕江儿童食品有限公司 | A kind of preparation method of cashew nut pear juice |
| CN109349491A (en) * | 2018-12-13 | 2019-02-19 | 金陵科技学院 | A kind of black persimmon solid beverage and preparation method thereof |
| CN111134264A (en) * | 2019-12-25 | 2020-05-12 | 贵州大学 | Method for clarifying and de-astringency of roxburgh rose juice |
| CN115590167A (en) * | 2022-10-25 | 2023-01-13 | 中国农业科学院农产品加工研究所（Cn） | Preparation method of persimmon puree |
Also Published As
| Publication number | Publication date |
|---|---|
| CN107594417B (en) | 2020-11-10 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN107594243A (en) | A kind of preparation method of limpid type persimmon beverage | |
| CN107594417A (en) | A kind of integrated utilization processing method of persimmon | |
| CN107279625B (en) | Preparation method of low-sugar sweet potato beverage rich in soluble dietary fibers | |
| CN104004620B (en) | A kind of preparation method of fermented type blood Fructus Citri junoris wine | |
| CN105639380B (en) | Corn juice beverage and production method thereof | |
| CN107821885A (en) | A kind of preparation method of persimmon concentrate | |
| CN100374046C (en) | Method for preparing blueberry mixed juice by using enzymatic engineering tech. | |
| KR101752633B1 (en) | Manufacturing Method for Mulberry Wine | |
| CN107712492A (en) | A kind of preparation method of turbid juice type persimmon beverage | |
| CN111607472A (en) | Dry red wine and its production process | |
| CN105647760B (en) | The preparation method of blueberry fruit wine | |
| CN110419654A (en) | A kind of compound juice beverage and its production technology | |
| CN107594418A (en) | A kind of preparation method of persimmon Ultramicro-powder | |
| CN105918714A (en) | Blueberry-black wolfberry pulp juice and manufacturing method thereof | |
| CN105167044A (en) | Blueberry drink manufacture method | |
| CN107772037A (en) | A kind of preparation method of persimmon crisp sweets cake | |
| CN114982852A (en) | Method for preparing fresh dried fruit | |
| KR101779261B1 (en) | Manufacture method of aronia vinegar and aronia vinegar | |
| CN112662507A (en) | Pitaya and jasmine fruit wine and brewing process thereof | |
| CN105567507A (en) | Manufacturing method of kiwi fruit wine | |
| KR20170086265A (en) | Aronia wine and manufacturing method of the same | |
| CN104531415A (en) | Flaxseed wine and preparation method thereof | |
| CN104206535A (en) | Hami melon juice with alfalfa bud | |
| CN1269172A (en) | Fermented clear astringency-less persimmon beverage and its production process | |
| CN107043665B (en) | Bordeaux mixture health wine and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant | ||
| TR01 | Transfer of patent right | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20211119 Address after: 710061 room 1103, unit 3, Yinhe apartment, No. 25, Tangyan South Road, high tech Zone, Xi'an, Shaanxi Province Patentee after: Shaanxi tianlutong Biotechnology Co.,Ltd. Address before: No.44, North Street, Bin County, Xianyang City, Shaanxi Province, 710200 Patentee before: SHAANXI TIANLUTONG AGRICULTURAL DEVELOPMENT Co.,Ltd. |