CN107637654A - A kind of manufacture craft of quick-frozen instant persimmon - Google Patents
A kind of manufacture craft of quick-frozen instant persimmon Download PDFInfo
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- CN107637654A CN107637654A CN201710882587.7A CN201710882587A CN107637654A CN 107637654 A CN107637654 A CN 107637654A CN 201710882587 A CN201710882587 A CN 201710882587A CN 107637654 A CN107637654 A CN 107637654A
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- persimmon
- mill
- ice
- refrigerated storage
- tannin
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Abstract
The invention discloses a kind of manufacture craft of quick-frozen instant persimmon, it is related to the preparing technical field of ice persimmon.The specific production technology of mill ice persimmon is：Fruit shape is selected to rectify, undamaged fresh mill persimmon is raw material, first through classification, cleaning, then air-dried, cooling carries out pretreatment process, make a part of low molecule tannin in persimmon that polymerisation occur, form high molecular polymer, and promote another part tannin Degradation and Transformation, reduce the astringent taste of persimmon, through carrying out refrigerated storage after the assay was approved, refrigerated storage condition is subzero 8 DEG C 30 DEG C, then freezing persimmon negative catalysis is warming up to 08 DEG C again, then disinfection by ultraviolet light is carried out again, peeling, the mill ice persimmon for storing and transporting and selling under freezing conditions made of the processes such as encapsulation.Such a preparation method is relatively simple, and the mill ice persimmon of preparation is not only in good taste, holding time length, and can across time sale, extend edible cycle of persimmon, and eat more convenient.
Description
Technical field：
The present invention relates to a kind of manufacture craft of quick-frozen instant persimmon, belong to the preparing technical field of ice persimmon.
Background technology：
Big Mopan Persimmon, also known as big a kind of persimmon, because middle part of fruit has contriction, grind and gain the name shaped like upper and lower two prochlorite, be North China master
Want cultivar.Wherein big Mopan Persimmon is distributed in Pinggu District piedmont, fruit shape such as mill, therefore claims big Mopan Persimmon.Again
Because persimmon likeness in form has the container of lid, the title for also having big a kind of persimmon.The big a kind of persimmon produced within the border with Jing Eryu villages is most famous, and color, taste, shape are all
It is good.Mill persimmon is oblate greatly, and there is contriction at middle part, and fruit top is flat or recessed, fruit base portion circle, and stalk is hollow wide deep, and sepal is big and puts down.Pericarp
It is orange-yellow to orange red, pulp is faint yellow, and fiber is few, and how sweet juice is, preferably eats raw, storage tolerance." dried persimmon " can be processed, also can stripping and slicing
Dried persimmon processed, fresh fruit and processed goods are famous at home, are favored by travelling trader.
But existing Mopan Persimmon is only capable of eating as dried persimmon, eating method is more single, and existing persimmon is not
Across time sale can be carried out, this season to sell away, which limits the edible cycle of persimmon, it is therefore desirable to which research is a kind of
The persimmon edible cycle can not only be delayed to improve the processing technology of persimmon edible method.
The content of the invention：
In view of the above-mentioned problems, the technical problem to be solved in the present invention is to provide a kind of manufacture craft of quick-frozen instant persimmon.
The production technology of the quick-frozen instant persimmon of the present invention is：Select that fruit shape is rectified, undamaged fresh mill persimmon is original
Material, first through being classified, cleaning and then air-dried, being cooled to 0-8 DEG C of progress pretreatment process, make a part of low molecule in persimmon
Polymerisation occurs for tannin, forms high molecular polymer, and promotes another part tannin Degradation and Transformation, reduces the puckery of persimmon
Taste, while the sugar of persimmon is brought up to 12% by initial 1%, change the physicochemical property and institutional framework state of persimmon, it is soft
Change pulp organization, through carrying out refrigerated storage after the assay was approved, refrigerated storage condition is subzero -8 DEG C -- 30 DEG C, then again will freezing
Persimmon negative catalysis is warming up to 0-8 DEG C, then carries out storing under freezing conditions made of the processes such as disinfection by ultraviolet light, peeling, encapsulation again
Fortune and the mill ice persimmon of sale.
The mill ice persimmon of present invention edible under defrosting or not exclusively thawed state, is in pulp shape after defrosting, is a kind of
Direct-edible frozen fruit based food.
Beneficial effects of the present invention：Such a preparation method is relatively simple, and the mill ice persimmon of preparation is not only in good taste, during preservation
Between it is long, and can across time sale, extend edible cycle of persimmon, and edible more convenient, be a kind of direct-edible
Frozen fruit based food.
Embodiment：
Invention is described in further detail using following technical scheme and embodiment for present embodiment.
The production technology of quick-frozen instant persimmon is in present embodiment：Select fruit shape rectify, undamaged fresh mill
Disk persimmon is raw material, first through being classified, cleaning and then air-dried, being cooled to 0-8 DEG C of progress pretreatment process, is made one in persimmon
Polymerisation occurs for part low molecule tannin, forms high molecular polymer, and promotes another part tannin Degradation and Transformation, reduces
The astringent taste of persimmon, while the sugar of persimmon is brought up to 12% by initial 1%, change the physicochemical property and institutional framework of persimmon
State, soften pulp organization, through carrying out refrigerated storage after the assay was approved, refrigerated storage condition is subzero -8 DEG C -- 30 DEG C, then
Freezing persimmon negative catalysis is warming up to 0-8 DEG C again, then carries out freezing made of the processes such as disinfection by ultraviolet light, peeling, encapsulation again
Under the conditions of storing and sale mill ice persimmon.
The mill ice persimmon of present embodiment edible under defrosting or not exclusively thawed state, is in pulp after defrosting
Shape, it is a kind of direct-edible frozen fruit based food.
Embodiment 1：Select that fruit shape is rectified, undamaged fresh mill persimmon is raw material, first through being classified, cleaning, Ran Houjin
Sector-style is done, cooled to:5 DEG C of progress pretreatment process, make a part of low molecule tannin in persimmon that polymerisation occur, form high score
The polymer of son, and promote another part tannin Degradation and Transformation, the astringent taste of persimmon is reduced, while make the sugar of persimmon by initial
1% brings up to 12%, changes the physicochemical property and institutional framework state of persimmon, softens pulp organization, through carrying out after the assay was approved
Refrigerated storage, refrigerated storage condition are subzero -25 DEG C, and freezing persimmon negative catalysis then is warming up into 6 DEG C again, then carried out again ultraviolet
The mill ice persimmon for storing and transporting and selling under freezing conditions made of the processes such as line sterilization, peeling, encapsulation.
Embodiment 2：Select that fruit shape is rectified, undamaged fresh mill persimmon is raw material, first through being classified, cleaning, Ran Houjin
Sector-style is done, cooled to:8 DEG C of progress pretreatment process, make a part of low molecule tannin in persimmon that polymerisation occur, form high score
The polymer of son, and promote another part tannin Degradation and Transformation, the astringent taste of persimmon is reduced, while make the sugar of persimmon by initial
1% brings up to 12%, changes the physicochemical property and institutional framework state of persimmon, softens pulp organization, through carrying out after the assay was approved
Refrigerated storage, refrigerated storage condition are subzero -30 DEG C, and freezing persimmon negative catalysis then is warming up into 5 DEG C again, then carried out again ultraviolet
The mill ice persimmon for storing and transporting and selling under freezing conditions made of the processes such as line sterilization, peeling, encapsulation.
Embodiment 3：Select that fruit shape is rectified, undamaged fresh mill persimmon is raw material, first through being classified, cleaning, Ran Houjin
Sector-style is done, cools to 6 DEG C of progress pretreatment process, makes a part of low molecule tannin in persimmon that polymerisation occur, forms high score
The polymer of son, and promote another part tannin Degradation and Transformation, the astringent taste of persimmon is reduced, while make the sugar of persimmon by initial
1% brings up to 12%, changes the physicochemical property and institutional framework state of persimmon, softens pulp organization, through carrying out after the assay was approved
Refrigerated storage, refrigerated storage condition are subzero -28 DEG C, and freezing persimmon negative catalysis then is warming up into 7 DEG C again, then carried out again ultraviolet
The mill ice persimmon for storing and transporting and selling under freezing conditions made of the processes such as line sterilization, peeling, encapsulation.
The general principle and principal character and advantages of the present invention of the present invention has been shown and described above.The technology of the industry
Personnel are it should be appreciated that the present invention is not limited to the above embodiments, and the simply explanation described in above-described embodiment and specification is originally
The principle of invention, without departing from the spirit and scope of the present invention, various changes and modifications of the present invention are possible, these changes
Change and improvement all fall within the protetion scope of the claimed invention.The claimed scope of the invention by appended claims and its
Equivalent thereof.
Claims (1)
- A kind of 1. manufacture craft of quick-frozen instant persimmon, it is characterised in that：The described specific production technology of mill ice persimmon is：Choose Select that fruit shape is rectified, undamaged fresh mill persimmon is raw material, first through being classified, cleaning and then air-dried, cool to 0-8 DEG C Pretreatment process is carried out, makes a part of low molecule tannin in persimmon that polymerisation occur, forms high molecular polymer, and promote Another part tannin Degradation and Transformation, reduces the astringent taste of persimmon, while the sugar of persimmon is brought up to 12% by initial 1%, changes Become the physicochemical property and institutional framework state of persimmon, soften pulp organization, through carrying out refrigerated storage, refrigerated storage after the assay was approved Condition is subzero -8 DEG C -- 30 DEG C, freezing persimmon negative catalysis is then warming up to 0-8 DEG C again, disinfection by ultraviolet light is then carried out again, goes The mill ice persimmon for storing and transporting and selling under freezing conditions made of the processes such as skin, encapsulation.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710882587.7A CN107637654A (en) | 2017-09-26 | 2017-09-26 | A kind of manufacture craft of quick-frozen instant persimmon |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710882587.7A CN107637654A (en) | 2017-09-26 | 2017-09-26 | A kind of manufacture craft of quick-frozen instant persimmon |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107637654A true CN107637654A (en) | 2018-01-30 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201710882587.7A Pending CN107637654A (en) | 2017-09-26 | 2017-09-26 | A kind of manufacture craft of quick-frozen instant persimmon |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109156512A (en) * | 2018-07-19 | 2019-01-08 | 皋兰百璐通瓜果专业合作社 | A kind of soft game theory alternating temperature cold storage method |
| CN109362938A (en) * | 2018-09-30 | 2019-02-22 | 哈尔滨佰欧环保科技开发有限公司 | A kind of preparation method of ice cream persimmon |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1537454A (en) * | 2003-04-17 | 2004-10-20 | 许穷腊 | Method for frozen-storage of persimmon when retail |
| CN1539299A (en) * | 2003-10-27 | 2004-10-27 | 西北大学 | Storing method for keeping persimmon fresh |
| CN101356947A (en) * | 2007-11-26 | 2009-02-04 | 白景云 | Fruit type 'persimmon ice-cream' |
| CN101990934A (en) * | 2009-08-17 | 2011-03-30 | 道州营农组哈法人 | Method for processing persimmons |
| JP2014138576A (en) * | 2013-01-21 | 2014-07-31 | Masahiro Sano | Food processing method in which puree of persimmon is held in softly frozen state |
| CN105815705A (en) * | 2016-03-28 | 2016-08-03 | 李新顺 | Preparing technology for icy-crisp persimmons |
-
2017
- 2017-09-26 CN CN201710882587.7A patent/CN107637654A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1537454A (en) * | 2003-04-17 | 2004-10-20 | 许穷腊 | Method for frozen-storage of persimmon when retail |
| CN1539299A (en) * | 2003-10-27 | 2004-10-27 | 西北大学 | Storing method for keeping persimmon fresh |
| CN101356947A (en) * | 2007-11-26 | 2009-02-04 | 白景云 | Fruit type 'persimmon ice-cream' |
| CN101990934A (en) * | 2009-08-17 | 2011-03-30 | 道州营农组哈法人 | Method for processing persimmons |
| JP2014138576A (en) * | 2013-01-21 | 2014-07-31 | Masahiro Sano | Food processing method in which puree of persimmon is held in softly frozen state |
| CN105815705A (en) * | 2016-03-28 | 2016-08-03 | 李新顺 | Preparing technology for icy-crisp persimmons |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109156512A (en) * | 2018-07-19 | 2019-01-08 | 皋兰百璐通瓜果专业合作社 | A kind of soft game theory alternating temperature cold storage method |
| CN109156512B (en) * | 2018-07-19 | 2021-07-30 | 皋兰百璐通瓜果专业合作社 | Soft pear variable-temperature freezing storage method |
| CN109362938A (en) * | 2018-09-30 | 2019-02-22 | 哈尔滨佰欧环保科技开发有限公司 | A kind of preparation method of ice cream persimmon |
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Application publication date: 20180130 |