CN107594417B - Comprehensive utilization and processing method of persimmons - Google Patents
Comprehensive utilization and processing method of persimmons Download PDFInfo
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Abstract
The invention discloses a comprehensive utilization processing method of persimmons, which comprises the steps of raw material preparation, persimmon primary pulp preparation, astringent taste removing and clarification of the persimmon primary pulp, beverage preparation, persimmon powder preparation and the like. The invention takes the frozen persimmons as raw materials, comprehensively utilizes the whole persimmon pulp almost without loss, maintains the nutritional ingredients of the persimmons, and is beneficial to large-scale industrialized implementation.
Description
Technical Field
The invention relates to the field of food processing, in particular to a comprehensive utilization and processing method of persimmons.
Background
The persimmon has high sugar content, contains carotene, multiple vitamins, fat, protein, Ca, P, Fe and other mineral substances, the cellulose in the persimmon is up to 3.1 percent, the content of the persimmon dietary fiber and vitamin C is higher than that of common fruits. The persimmons are various in variety and large in yield, and are taken as seasonal products, because the harvest time is concentrated, the persimmons are easy to soften after being collected and are not storage-resistant, and no mature large-scale storage and preservation technology is popularized and applied so far, the persimmons can be sold as soon as possible in a cheap mode, are mainly used for making fresh food or processing into persimmon cakes, are single in product and short in processing timeliness, and limit the large-scale utilization of the persimmons.
In practice, there is also a method of freezing and storing the harvested persimmons of eighty or nine degrees after picking, which is convenient for the persimmons to be stored for a long time and has feasibility of large-scale industrial implementation, but when the frozen persimmons are processed into beverages or persimmon powder, the problem of deastringency needs to be solved, because the persimmons contain special cell tissues of tannin, the tannin in the cells is soluble under certain conditions, the astringent taste of the persimmons appears at the moment, once the soluble tannin is converted into solid insoluble tannin, the astringent taste disappears, the conventional persimmon deastringency method has methods of deastringency by warm water, carbon dioxide, lime water alkali liquor and the like, and the methods need to pay attention to the problem of deastringency after the deastringency, namely, under certain conditions, part of the solid tannin caused by deastringency becomes soluble tannin, and the deastringency is caused.
For large-scale industrial implementation, the method for removing the astringent taste of the persimmons by soaking in warm water at 40 ℃ for 12-24 hours is a common technical method, when the astringent taste of the persimmons is removed in the warm water after freezing, the persimmons are frozen at low temperature and are shifted to the warm water stage, and the color and luster of the persimmon pulp can be browned due to long-time soaking and oxidation, so that the color, the taste and the quality of subsequent products such as persimmon beverages are influenced, and therefore, the comprehensive processing and utilization of the persimmons stored by freezing are difficult.
Chinese patents 'a preparation method of persimmon beverage, 200310105936.2' and 'a preparation method of persimmon freeze-dried superfine powder, 200510096238. x' respectively disclose preparation methods of persimmon beverage and superfine powder, but the adopted schemes are that fresh persimmons are deastringent in warm water, and the problems of deastringency treatment and subsequent industrial processing of frozen persimmons cannot be solved.
Disclosure of Invention
The invention aims to provide a comprehensive utilization and processing method of persimmons, which comprises the steps of picking persimmons, freezing and storing the picked persimmons, directly crushing the frozen persimmons, removing astringent taste, finally processing the persimmons into beverage juice and persimmon powder, and comprehensively utilizing pulp raw materials of the persimmons, so that the utilization rate of the raw materials is improved, and the problem of long-term industrial implementation of the persimmons is solved.
The technical scheme of the comprehensive utilization processing method of persimmons comprises the following steps:
a comprehensive utilization processing method of persimmons comprises the following steps:
【1】 Preparation of the starting materials
Conveying the picked persimmons of eight or nine ripens into a refrigeration house, preserving at the temperature of minus 30 ℃ to minus 20 ℃, and unfreezing the frozen persimmons after being taken out of the refrigeration house by using normal-temperature clear water;
【2】 Preparation of persimmon puree
[ 2.1 ] manually removing pedicles and pulping;
(2.2) aseptically sealing the slurry, and storing at-5 to-3 ℃;
【3】 Deastringency and clarification of persimmon primary pulp
[ 3.1 ] primary pulp filtration: after the primary pulp is unfrozen, 0.01-0.1% of vitamin C is added, coarse filtration is carried out, suspended matters are removed, and juice in pomace is squeezed out;
[ 3.2 ] colloid mill
[ 3.3 ] fruit juice precipitation
Adding 0.3% of a complex enzyme (pectinase: cellulase: papain: 4:3:1) aqueous solution into the colloid mill raw pulp, uniformly stirring and performing enzymolysis for 2-2.5 hours at the temperature of 45 ℃, heating to 70-85 ℃, inactivating enzyme for 5-8 minutes, naturally cooling and settling for 20-24 hours, and then performing fine filtration;
[ 3.4 ] deastringency and clarification
Adding citric acid into the filtrate of [ 3.3 ] to enable the pH value to be 2.5-3.5, adding 0.12% of tannase into the filtrate, stirring at 45 ℃, keeping for 2-2.5 hours, heating to 70-85 ℃, inactivating enzyme for 5-8 minutes, naturally cooling, settling for 20-24 hours, finely filtering, adding edible alkali liquor into the filtrate, and adjusting the pH value to be 4-6 to obtain a persimmon concentrated solution for preparing a subsequent persimmon beverage;
【4】 Beverage preparation
Mixing purified water and concentrated persimmon liquid at a certain proportion, adding other adjuvants, homogenizing under high pressure, filtering, sterilizing at high temperature, and packaging;
【5】 Preparation method of persimmon powder
[ 5.1 ] preparation of coarse powder
Mixing the filter residue obtained after the fruit juice is separated out in the step (3.3) and the filter residue obtained after the astringency removal and clarification in the step (3.4), drying at the temperature of 80-90 ℃, and crushing the dried pomace into coarse powder of 80-120 meshes by using a common crusher;
[ 5.2 ] preparation of ultrafine powder
And (3) putting the coarse powder into an airflow milling superfine pulverizer to be pulverized into superfine powder, wherein the operating pressure of the airflow milling is 6-12 Pa, the granularity of the prepared finished product is 10-100um, and the finished product is packaged in a weight mode in a sterile environment.
Further, the step [ 4 ] comprises the following ingredients in parts by weight: 70-80 parts of purified water, 20-30 parts of persimmon concentrated solution, 6-8 parts of white granulated sugar, 0.05-0.07 part of citric acid, 0.08-0.12 part of vitamin C, 0.008-0.01 part of assorted fruity essence, 0.3-0.5 part of potassium sorbate, 0.05-0.07 part of sodium dehydroacetate and 0.008-0.01 part of sunset yellow to obtain the clear persimmon beverage.
Further, the step [ 4 ] comprises the following ingredients in parts by weight: 20-30 parts of persimmon concentrated solution, 70-80 parts of purified water, 6-8 parts of white granulated sugar, 0.05-0.07 part of citric acid, 0.1-0.12 part of vitamin C, 0.11-0.13 part of sodium carboxymethylcellulose, 0.09-0.1 part of beta-cyclodextrin, 0.05-0.07 part of sodium dehydroacetate, 0.3-0.5 part of potassium sorbate and 0.008-0.01 part of lemon yellow, and obtaining the turbid juice type persimmon beverage.
Further, the steps (4) are that all the components are added into a blending tank according to the formula, fully stirred, filtered by a precision filter, pumped into a degassing pump for degassing, homogenized by a high-pressure homogenizer, instantly sterilized, continuously pumped into a high-level storage tank, filled, sealed, sprayed by steam, air-dried, inspected, finished products and then put into a finished product warehouse.
Further, in the step (4), the homogenizing pressure for homogenizing under high pressure is 65Pa, and the sterilization temperature is 121 deg.C
Further, in the step (4), the filter screen of the precision filter is 800-1000 meshes.
Further, 0.5 percent of sodium sulfite is added into the clear water for color protection during the unfreezing in the step (1.1), and the clear water is unfrozen for 2 to 3 hours.
Further, 0.5% of sodium sulfite is added into the clear water for color protection in the step (1.1) of unfreezing, and after the clear water is unfrozen for 2 to 3 hours, the temperature of the water is raised to 35 to 40 ℃, and the warm water is deastringent for 10 to 24 hours.
Further, in the step (3.1), the coarse filtration is carried out by adopting double-layer gauze.
Further, in the step (3.3) and the step (3.4), fine filtration is carried out by adopting three layers or four layers of gauze.
The invention has the following beneficial technical effects:
firstly, the invention picks and stores the eight and nine ripe persimmons, and then carries out deastringency treatment and subsequent comprehensive utilization and processing, thereby solving the problems of short storage time and easy decay of fresh persimmons, simultaneously avoiding the influence of deastringency by adopting warm water on the color and quality of the frozen persimmons, reducing the process links and being beneficial to large-scale industrialized implementation. In the processing, after the persimmon is deastringented by adopting biological enzyme, the juice is prepared into persimmon concentrated solution, and then the beverage is prepared according to the taste; drying the filtered pomace to obtain persimmon coarse powder and superfine powder, wherein the coarse powder can be used in persimmon crisp, persimmon biscuit, snack and other food, while the superfine powder can be used as food additive such as fruit crystal and soft candy, and the persimmon pulp is finally industrially utilized without loss and the nutritional ingredients are maintained.
Secondly, after the frozen persimmons are crushed, rough filtering is firstly carried out, residues such as persimmon peel and the like are filtered, and most of the tannin is filtered because most of the soluble tannin is contained in the persimmon peel; secondly, after the colloid milling, adding a complex enzyme solution (pectinase, cellulase and papain) into the pulp to separate out the nutritive substances such as pectin, cellulose, proteins and the like in the pulp, and simultaneously separating out the soluble tannin while improving the juice yield, so that the tannin is decomposed and precipitated and filtered by adding the tannase into the filtrate treated by the complex enzyme, and finally the problem of eliminating the tannin as much as possible is solved. Because the separation of the soluble tannin is related to the pH value of the solution, the pH value of the solution is adjusted to be acidic environment PH <3 before adding tannase, the separation rate of the soluble tannin is improved, and after the decomposition and the filtration are finished, edible alkali is added into the juice beverage, so that the pH value is adjusted to 4-6, and the soluble tannin is not separated out any more. The method can eliminate the tannin content in the persimmons to the maximum extent, ensure the astringency removal effect, and simultaneously effectively prevent the astringency returning problem caused by the conversion of insoluble tannin to soluble tannin after the conventional astringency removal method.
When the beverage is thawed at normal temperature, 0.5 percent of sodium sulfite is added into warm water for color protection to prevent the beverage from discoloring, and meanwhile, on the premise of ensuring that the pulp is not discolored, the warm water with the temperature of 35-40 ℃ is adopted for deastringency for 10-24 hours, and the deastringency effect of the beverage is enhanced by combining the refrigeration deastringency function of the beverage in the refrigeration storage, so that the deastringency effect is effectively prevented.
And fourthly, carrying out superfine grinding processing on the persimmon coarse powder and the persimmon superfine powder based on filter residues obtained after two times of precision filtration to obtain the persimmon flavor without astringent fragrance, fine and uniform, and especially the granularity of the superfine powder is concentrated at 20-50 mu m, so that the persimmon coarse powder and the persimmon superfine powder can be used as a high-quality flavor food additive raw material.
Detailed Description
The present invention is further illustrated by the following examples.
Example 1:
the technical scheme of the comprehensive utilization processing method of persimmons is as follows, comprising the following steps:
【1】 Preparation of the starting materials
The persimmon fruits of eight or nine ripe fruits are picked and sent into a refrigeration house to be preserved at the temperature of minus 30 ℃ to minus 20 ℃ for 6 months, the frozen persimmons taken out of the refrigeration house are unfrozen by normal temperature clear water for 2 to 3 hours, and 0.5 percent of sodium sulfite is added into the unfrozen clear water for color protection. Because sodium sulfite is added in the thawing process, the color and the pulp quality of the persimmon are not obviously changed.
【2】 Preparation of persimmon puree
[ 2.1 ] manually removing pedicles and pulping;
(2.2) aseptically sealing the slurry, and storing at-5 to-3 ℃;
【3】 Deastringency and clarification of persimmon primary pulp
[ 3.1 ] primary pulp filtration: after the primary pulp is unfrozen, 0.01% of vitamin C is added, coarse filtration is carried out by adopting double-layer gauze, suspended matters are removed, and juice in fruit residues in the gauze is squeezed out;
the vitamin C is added to the persimmon pulp to keep the pulp fresh, prevent the pulp from oxidative deterioration and browning, and simultaneously filter out persimmon peel in rough filtration.
[ 3.2 ] colloid mill
[ 3.3 ] fruit juice precipitation
Adding 0.3% of compound enzyme (pectinase: cellulase: papain: 4:3:1) water solution into the colloid mill raw pulp, uniformly stirring and performing enzymolysis for 2 hours at the temperature of 45 ℃, heating to 70 ℃ to inactivate enzyme for 5 minutes, naturally cooling and settling for 20 hours, then performing fine filtration by adopting three or four layers of gauze, and reserving filter residues and filtrate for the next step.
The purpose of adding the complex enzyme is to separate out the nutritive substances such as pectin, cellulose, protein and the like in the fruit pulp, so that the juice yield is improved, and simultaneously, the soluble tannin is separated out, thereby providing convenience for the next deastringency.
[ 3.4 ] deastringency and clarification
Adding citric acid into the filtrate after the filtering by a colloid mill, gradually adding the citric acid, monitoring the pH value while adding the citric acid to ensure that the pH value is 2.5, stopping adding the citric acid, adding 0.12 percent of tannase into the filtrate, stirring at 45 ℃ for 2 hours, heating to 70 ℃, inactivating the enzyme for 5 minutes, naturally cooling and settling for 20 hours, then carrying out fine filtration by adopting three or four layers of gauze, and reserving filter residues; and adding an edible alkali liquor into the filtrate to adjust the pH, and monitoring the pH value while adding to stop adding when the pH value is about 4, so as to obtain a persimmon concentrated solution, wherein the persimmon concentrated solution is used for preparing persimmon juice with various flavors subsequently.
Because the pH value of the solution where the soluble tannin is separated out is related to the pH value of the solution, the pH value of the solution is adjusted to be acidic environment PH <3 before the tannase is added, the separation rate of the soluble tannin is improved, and after the decomposition is finished and the filtration is finished, the pH value of the fruit juice beverage is adjusted to be 4, so that the soluble tannin is not separated out any more.
【4】 Beverage preparation
And (3) blending the filtrate reserved in the step (3) according to a formula proportion, homogenizing under high pressure, filtering, sterilizing at high temperature, and filling to obtain the clear persimmon beverage.
The clear persimmon beverage comprises the following ingredients in parts by weight: 70 parts of purified water, 30 parts of persimmon concentrated solution, 6 parts of white granulated sugar, 0.05 part of citric acid, 0.08 part of vitamin C, 0.008 part of assorted fruity essence, 0.3 part of potassium sorbate, 0.03 part of sodium dehydroacetate and 0.008 part of sunset yellow to obtain the clear persimmon beverage, and the pH value of the persimmon beverage blended according to the ingredients is about 5, so that the persimmon beverage can inhibit the precipitation of soluble tannin and does not generate astringent taste.
The beverage preparation process comprises the following steps: adding the components into a blending tank according to a formula, fully stirring, filtering by a precision filter, pumping into a degassing pump for degassing, homogenizing by a high-pressure homogenizer, instantly sterilizing, continuously pumping into a high-level storage tank, filling, sealing, spraying steam, air drying, inspecting, and putting into a finished product warehouse. Wherein the homogenizing pressure of high-pressure homogenizing is 65Pa, the sterilizing temperature is 121 ℃, and the filter screen of the precision filter is 800 meshes.
【5】 Preparation method of persimmon powder
[ 5.1 ] preparation of coarse powder
Mixing the filter residue obtained after the fruit juice is separated out in the step (3.3) and the filter residue obtained after the astringency removal and clarification in the step (3.4), drying at the temperature of 80 ℃, and crushing the dried pomace into coarse powder of 80-120 meshes by using a common crusher;
[ 5.2 ] preparation of ultrafine powder
And (3) putting the coarse powder into an airflow milling ultrafine pulverizer to pulverize into ultrafine powder, wherein the operating pressure of the airflow milling is 6Pa, the particle size of the prepared finished product is 10-100um, the finished product is packaged by aluminum foil in a weight mode under an aseptic environment, the packaged persimmon ultrafine powder is stored in a cool, ventilated and dry place, and the storage life can be up to 3 years without deterioration.
Example 2:
approximately the same as example 1, except that a link of warm water deastringency is added after thawing.
The technical scheme of the comprehensive utilization processing method of persimmons is as follows, comprising the following steps:
【1】 Preparation of the starting materials
The method comprises the steps of conveying the persimmons which are picked to be eight-nine ripe into a refrigeration house, preserving at the temperature of minus 30 ℃ to minus 20 ℃ for 6 months, unfreezing the frozen persimmons which are taken out of the refrigeration house for 3 hours by using normal-temperature clear water, adding 0.5% of sodium sulfite into the unfreezing clear water for color protection, then heating the water to 35 ℃, and removing astringent taste of the warm water for 10 hours. Because the sodium sulfite is added in the warm water deastringency, the color and the pulp quality of the persimmon are not obviously changed.
【2】 Preparation of persimmon puree
[ 2.1 ] manually removing pedicles and pulping;
(2.2) aseptically sealing the slurry, and storing at-5 to-3 ℃;
【3】 Deastringency and clarification of persimmon primary pulp
[ 3.1 ] primary pulp filtration: after the primary pulp is unfrozen, 0.1% of vitamin C is added, coarse filtration is carried out by adopting double-layer gauze, suspended matters are removed, and juice in fruit residues in the gauze is squeezed out;
the vitamin C is added to the persimmon pulp to keep the pulp fresh, prevent the pulp from oxidative deterioration and browning, and simultaneously filter out persimmon peel in rough filtration.
[ 3.2 ] colloid mill
[ 3.3 ] fruit juice precipitation
Adding 0.3% of compound enzyme (pectinase: cellulase: papain: 4:3:1) water solution into the colloid mill raw pulp, uniformly stirring and performing enzymolysis for 2.5 hours at the temperature of 45 ℃, heating to the temperature of 85 ℃ to inactivate enzyme for 8 minutes, naturally cooling and settling for 24 hours, then performing fine filtration by adopting three or four layers of gauze, and reserving filter residues and filtrate for the next step.
The purpose of adding the complex enzyme is to separate out the nutritive substances such as pectin, cellulose, protein and the like in the fruit pulp, so that the juice yield is improved, and simultaneously, the soluble tannin is separated out, thereby providing convenience for the next deastringency.
[ 3.4 ] deastringency and clarification
Adding citric acid into the filtrate after the filtering by a colloid mill, gradually adding the citric acid, monitoring the pH value while adding the citric acid to ensure that the pH value is 3.5, stopping adding the citric acid, adding 0.12 percent of tannase into the filtrate, stirring at 45 ℃, keeping for 2.5 hours, heating to 85 ℃, inactivating the enzyme for 8 minutes, naturally cooling and settling for 24 hours, then carrying out fine filtration by adopting three or four layers of gauze, and reserving filter residues; and adding an edible alkali liquor into the filtrate to adjust the pH, and monitoring the pH value while adding to stop adding when the pH value is about 6, so as to obtain a persimmon concentrated solution, wherein the persimmon concentrated solution is used for preparing persimmon juice with various flavors subsequently.
Because the pH value of the solution in which the soluble tannin is separated out is related to the pH value of the solution, the pH value of the solution is adjusted to be acidic environment PH <3 before the tannase is added, the separation rate of the soluble tannin is improved, and after the decomposition is finished and the filtration is finished, the pH value of the fruit juice beverage is adjusted to be 6, so that the soluble tannin is not separated out any more.
【4】 Beverage preparation
And (3) blending the filtrate reserved in the step (3) according to a formula proportion, homogenizing under high pressure, filtering, sterilizing at high temperature, and filling to obtain the clear persimmon beverage.
The clear persimmon beverage comprises the following ingredients in parts by weight: 80 parts of purified water, 20 parts of persimmon concentrated solution, 8 parts of white granulated sugar, 0.07 part of citric acid, 0.12 part of vitamin C, 0.01 part of assorted fruity essence, 0.5 part of potassium sorbate, 0.07 part of sodium dehydroacetate and 0.01 part of sunset yellow to obtain the clear persimmon beverage, and the pH value of the persimmon beverage blended according to the ingredients is about 6, so that the persimmon beverage can inhibit the precipitation of soluble tannin and does not generate astringent taste.
The beverage preparation process comprises the following steps: adding the components into a blending tank according to a formula, fully stirring, filtering by a precision filter, pumping into a degassing pump for degassing, homogenizing by a high-pressure homogenizer, instantly sterilizing, continuously pumping into a high-level storage tank, filling, sealing, spraying steam, air drying, inspecting, and putting into a finished product warehouse. Wherein the homogenizing pressure of high-pressure homogenizing is 65Pa, the sterilizing temperature is 121 ℃, and the filter screen of the precision filter is 1000 meshes.
【5】 Preparation method of persimmon powder
[ 5.1 ] preparation of coarse powder
Mixing the filter residue obtained after the fruit juice is separated out in the step (3.3) and the filter residue obtained after the deastringency and clarification in the step (3.4), drying at the temperature of 90 ℃, and crushing the dried fruit residue into coarse powder of 80-120 meshes by using a common crusher;
[ 5.2 ] preparation of ultrafine powder
And (3) putting the coarse powder into an airflow milling ultrafine pulverizer to pulverize into ultrafine powder, wherein the operating pressure of the airflow milling is 12Pa, the particle size of the prepared finished product is 10-100um, the finished product is packaged by aluminum foil in a weight mode under an aseptic environment, the packaged persimmon ultrafine powder is stored in a cool, ventilated and dry place, and the storage life can be up to 3 years without deterioration.
Example 3
Is substantially the same as examples 1 and 2 except for the differences in the ingredients in the beverage formulation. Examples 1 and 2 were prepared as clear beverages, and example 3 was prepared as cloudy juice beverages. The clear beverage is clear and transparent without adding a stabilizer, the visible light transmittance reaches over 90-95%, and no visible solid matter exists; the cloudy juice beverage added with the composite stabilizer has poor light transmittance and milky feeling, and has no obvious layering phenomenon after long-term storage.
The technical scheme of the comprehensive utilization processing method of persimmons is as follows, comprising the following steps:
【1】 Preparation of the starting materials
Conveying the picked persimmons of eight or nine ripens into a refrigeration house, preserving for 6-8 months at the temperature of minus 30-minus 20 ℃, and unfreezing the frozen persimmons after being taken out of the refrigeration house by using normal-temperature clear water; 0.5 percent of sodium sulfite is added in the clear water for color protection, and the clear water is unfrozen for 2 hours. Because sodium sulfite is added in the unfreezing process, the color and the pulp quality of the persimmon are not obviously changed.
Because sodium sulfite is added into clear water during thawing, the color and the pulp quality of the persimmon are not obviously changed.
【2】 Preparation of persimmon puree
[ 2.1 ] manually removing pedicles and pulping;
(2.2) aseptically sealing the slurry, and storing at-5 to-3 ℃;
【3】 Deastringency and clarification of persimmon primary pulp
[ 3.1 ] primary pulp filtration: after the primary pulp is unfrozen, 0.1% of vitamin C is added, double-layer gauze is adopted for filtering, suspended matters are removed, and juice in the pomace is squeezed out;
the vitamin C is added to the persimmon pulp to keep the pulp fresh, prevent the pulp from oxidative deterioration and browning, and simultaneously filter out persimmon peel in rough filtration.
[ 3.2 ] colloid mill
[ 3.3 ] fruit juice precipitation
Adding 0.3% of compound enzyme (pectinase: cellulase: papain: 4:3:1) water solution into the colloid mill raw pulp, uniformly stirring and performing enzymolysis for 2 hours at the temperature of 45 ℃, heating to the temperature of 70 ℃ to inactivate enzyme for 5 minutes, naturally cooling and settling for 20 hours, then performing fine filtration by adopting three or four layers of gauze, and reserving filtrate and filter residue after fine filtration to enter the next step.
The purpose of adding the complex enzyme is to separate out the nutritive substances such as pectin, cellulose, protein and the like in the fruit pulp, so that the juice yield is improved, and simultaneously, the soluble tannin is separated out, thereby providing convenience for the next deastringency.
[ 3.4 ] deastringency and clarification
Adding citric acid into filtrate obtained after colloid milling filtration, gradually adding citric acid, monitoring the pH value while adding, stopping adding when the pH value is 2.5, adding 0.12% of tannase into the filtrate, stirring at 45 ℃, keeping for 2 hours, heating to 70 ℃, inactivating enzyme for 5 minutes, naturally cooling and settling for 20 hours, filtering by adopting three or four layers of gauze, adding edible alkali liquor into the filtrate to adjust the pH value, monitoring the pH value while adding, stopping adding when the pH value is about 4, and thus obtaining persimmon concentrated solution, wherein the persimmon concentrated solution is used for subsequent blending of persimmon juice with various flavors.
Because the separation of the soluble tannin is related to the pH value of the solution, the pH value of the solution is adjusted to be less than 2.5 in an acid environment before the tannase is added, the separation rate of the soluble tannin is improved, and after the decomposition is finished and the filtration is finished, the pH value of the fruit juice beverage is adjusted to be 4, so that the soluble tannin is not separated any more.
【4】 Beverage preparation
And (3) blending the filtrate reserved in the step (3) according to a formula proportion, homogenizing under high pressure, filtering, sterilizing at high temperature, and filling to obtain the turbid juice type persimmon beverage.
The turbid juice persimmon beverage comprises the following ingredients in parts by weight: 70 parts of purified water, 30 parts of persimmon concentrated solution, 6 parts of white granulated sugar, 0.05 part of citric acid, 0.1 part of vitamin C, 0.11 part of sodium carboxymethylcellulose, 0.09 part of beta-cyclodextrin, 0.05 part of sodium dehydroacetate, 0.3 part of potassium sorbate and 0.008 part of lemon yellow to obtain a turbid juice type persimmon beverage, wherein the pH value after blending according to the ingredients is about 5, and the precipitation of soluble tannin can be inhibited without generating astringent taste.
The preparation process of the turbid juice type persimmon beverage comprises the following steps: adding the components into a blending tank according to a formula, fully stirring, filtering by a precision filter, pumping into a degassing pump for degassing, homogenizing by a high-pressure homogenizer, instantly sterilizing, continuously pumping into a high-level storage tank, filling, sealing, spraying steam, air drying, inspecting, and putting into a finished product warehouse. Wherein the homogenizing pressure of high-pressure homogenizing is 65Pa, the sterilizing temperature is 121 ℃, and the filter screen of the precision filter is 800 meshes.
【5】 Preparation method of persimmon powder
[ 5.1 ] preparation of coarse powder
Mixing the filter residue obtained after the fruit juice is separated out in the step (3.3) and the filter residue obtained after the astringency removal and clarification in the step (3.4), drying at the temperature of 80 ℃, and crushing the dried pomace into coarse powder of 80-120 meshes by using a common crusher;
[ 5.2 ] preparation of ultrafine powder
And (3) putting the coarse powder into an airflow mill ultrafine pulverizer to pulverize into ultrafine powder, wherein the operating pressure of the airflow mill is 6Pa, the particle size of the prepared finished product is 10-100um, the finished product is packaged by aluminum foil in a weight mode under an aseptic environment, the packaged persimmon ultrafine powder is stored in a cool, ventilated and dry place, and the storage life can be 3-5 years without deterioration.
Example 4: preparation of cloudy juice type beverage
【1】 Preparation of the starting materials
Conveying the picked persimmons of eight or nine ripens into a refrigeration house, preserving for 6-8 months at the temperature of minus 30-minus 20 ℃, and unfreezing the frozen persimmons taken out of the refrigeration house for 3 hours by using normal-temperature clear water; 0.5 percent of sodium sulfite is added into the unfreezing clear water for color protection, then the temperature of the water is raised to 40 ℃, and the astringency of the warm water is removed for 24 hours. Because the sodium sulfite is added in the warm water deastringency, the color and the pulp quality of the persimmon are not obviously changed.
The same as in example 3 was repeated, except that the preparation of the starting material was carried out in the step [ 1 ].
The following sensory evaluation results for the products of examples 1-4 were obtained for 7 panel evaluation:
firstly, persimmon beverage:
after the beverage is stored for 6 months at normal temperature, the products of the examples 1 to 4 have no astringent taste returning phenomenon.
Superfine powder of II and III
Sensory index criteria of the persimmon ultra-fine powder are as follows, and the results in the table are obtained from the persimmon ultra-fine powder processed in examples 1 to 4, respectively.
| Name of item | Sensory index |
| Particle size (. mu.m) | 10-100 μm, most of which is concentrated in 20-50 μm |
| Color and luster | Light yellow |
| Fragrance | Has persimmon fragrance |
| Taste of the product | Sweet and without astringent taste, the products of examples 1, 2, 3 and 4 have no obvious difference |
| Phenomenon of dissolution | The soup becomes yellow and has precipitate after dissolution |
| Flavor (I) and flavor (II) | Has unique flavor of fructus kaki |
The persimmon submicron powder is packaged by an aluminum foil bag, and is placed in a shady, cool and ventilated dry place, and abnormal phenomena such as deterioration and the like do not occur after the storage life is 2 years.
Claims (9)
1. A comprehensive utilization processing method of persimmons comprises the following steps:
【1】 Preparation of the starting materials
Conveying the picked persimmons of eight or nine ripens into a refrigeration house, preserving at the temperature of minus 30 ℃ to minus 20 ℃, and unfreezing the frozen persimmons after being taken out of the refrigeration house by using normal-temperature clear water; 0.5 percent of sodium sulfite is added in the clear water for color protection during thawing, and the clear water is thawed for 2 to 3 hours;
【2】 Preparation of persimmon puree
[ 2.1 ] manually removing pedicles and pulping;
(2.2) aseptically sealing the slurry, and storing at-5 to-3 ℃;
【3】 Deastringency and clarification of persimmon primary pulp
[ 3.1 ] primary pulp filtration: after the primary pulp is unfrozen, adding 0.01-0.1 wt% of vitamin C, then carrying out rough filtration, removing suspended matters, and squeezing juice in pomace;
[ 3.2 ] colloid mill
[ 3.3 ] fruit juice precipitation
Adding 0.3% of complex enzyme aqueous solution into the colloid mill raw pulp, uniformly stirring and performing enzymolysis for 2-2.5 hours at 45 ℃, heating to 70-85 ℃, inactivating enzyme for 5-8 minutes, naturally cooling and settling for 20-24 hours, and then performing fine filtration; the formula of the compound enzyme is as follows: cellulase: papain-4: 3: 1;
[ 3.4 ] deastringency and clarification
Adding citric acid into the filtrate of [ 3.3 ] to enable the pH value to be 2.5-3.5, adding 0.12% of tannase into the filtrate, stirring at 45 ℃, keeping for 2-2.5 hours, heating to 70-85 ℃, inactivating enzyme for 5-8 minutes, naturally cooling, settling for 20-24 hours, finely filtering, adding edible alkali liquor into the filtrate, and adjusting the pH value to be 4-6 to obtain a persimmon concentrated solution for preparing a subsequent persimmon beverage;
【4】 Beverage preparation
Mixing purified water and concentrated persimmon liquid at a certain proportion, adding other adjuvants, homogenizing under high pressure, filtering, sterilizing at high temperature, and packaging;
【5】 Preparation method of persimmon powder
[ 5.1 ] preparation of coarse powder
Mixing the filter residue obtained after the fruit juice is separated out in the step (3.3) and the filter residue obtained after the astringency removal and clarification in the step (3.4), drying at the temperature of 80-90 ℃, and crushing the dried pomace into coarse powder of 80-120 meshes by using a common crusher;
[ 5.2 ] preparation of ultrafine powder
And (3) putting the coarse powder into an airflow milling superfine pulverizer to be pulverized into superfine powder, wherein the operating pressure of the airflow milling is 6-12 Pa, the granularity of the prepared finished product is 10-100um, and the finished product is packaged in a weight mode in a sterile environment.
2. The method for comprehensive utilization and processing of persimmons as claimed in claim 1, wherein the method comprises the steps of: the step (4) is that the weight ratio of the ingredients of the ingredient formula is as follows: 70-80 parts of purified water, 20-30 parts of persimmon concentrated solution, 6-8 parts of white granulated sugar, 0.05-0.07 part of citric acid, 0.08-0.12 part of vitamin C, 0.008-0.01 part of assorted fruity essence, 0.3-0.5 part of potassium sorbate, 0.05-0.07 part of sodium dehydroacetate and 0.008-0.01 part of sunset yellow to obtain the clear persimmon beverage.
3. The method for comprehensive utilization and processing of persimmons as claimed in claim 1, wherein the method comprises the steps of: the step (4) is that the weight ratio of the ingredients of the ingredient formula is as follows: 20-30 parts of persimmon concentrated solution, 70-80 parts of purified water, 6-8 parts of white granulated sugar, 0.05-0.07 part of citric acid, 0.1-0.12 part of vitamin C, 0.11-0.13 part of sodium carboxymethylcellulose, 0.09-0.1 part of beta-cyclodextrin, 0.05-0.07 part of sodium dehydroacetate, 0.3-0.5 part of potassium sorbate and 0.008-0.01 part of lemon yellow, and obtaining the turbid juice type persimmon beverage.
4. A comprehensive utilization processing method of persimmons according to claim 2, characterized in that: adding the components into a blending tank according to a formula, fully stirring, filtering by a precision filter, pumping into a degassing pump for degassing, homogenizing by a high-pressure homogenizer, instantly sterilizing, continuously pumping into a high-level storage tank, filling, sealing, spraying by steam, air drying, inspecting, obtaining a finished product, and entering a finished product warehouse.
5. A comprehensive utilization and processing method of persimmons according to claim 4, characterized in that: in the step (4), the homogenizing pressure of high-pressure homogenization is 65Pa, and the sterilization temperature is 121 ℃.
6. A comprehensive utilization and processing method of persimmons according to claim 4, characterized in that: the filter screen of the precision filter in the step (4) is 800-1000 meshes.
7. The method for comprehensive utilization and processing of persimmons as claimed in claim 1, wherein the method comprises the steps of: after the clear water is unfrozen in the step (1), the temperature of the water is increased to 35-40 ℃, and the astringency of the warm water is removed for 10-24 hours.
8. The method for comprehensive utilization and processing of persimmons as claimed in claim 1, wherein the method comprises the steps of: and (3.1) filtering by adopting double-layer gauze in the rough filtering.
9. The method for comprehensive utilization and processing of persimmons as claimed in claim 1, wherein the method comprises the steps of: and (3.3) and (3.4) filtering by adopting three layers or four layers of gauze in the fine filtering.
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| 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 |
| CN111134264B (en) * | 2019-12-25 | 2022-06-24 | 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 |
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