CN107821885B - Preparation method of persimmon concentrated solution - Google Patents
Preparation method of persimmon concentrated solution Download PDFInfo
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- CN107821885B CN107821885B CN201711051784.0A CN201711051784A CN107821885B CN 107821885 B CN107821885 B CN 107821885B CN 201711051784 A CN201711051784 A CN 201711051784A CN 107821885 B CN107821885 B CN 107821885B
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/04—Extraction of juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/385—Concentrates of non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/42—Preservation of non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a preparation method of persimmon concentrated solution, which comprises the steps of raw material preparation, persimmon raw juice preparation, deastringency and clarification of the persimmon raw juice 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 industrial processing production.
Description
Technical Field
The invention relates to the field of food processing, in particular to a processing method of a persimmon beverage, and especially relates to a preparation method of a persimmon concentrated solution.
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 of removing astringent taste of persimmon by soaking in warm water at 40 ℃ for 12-24 hours is a common economic method, when persimmon is removed from astringent taste in warm water after being frozen, the persimmon is frozen at low temperature and is shifted to a warm water stage, and the color of persimmon pulp is browned due to long-time soaking and oxidation, so that the color, taste and quality of subsequent products such as persimmon beverage are affected, and therefore, the comprehensive processing and utilization of the persimmon stored by freezing becomes a difficult problem.
Chinese patent 'a preparation method of persimmon beverage, 200310105936.2' discloses a preparation method of persimmon beverage, but the scheme that fresh persimmons are removed in warm water is adopted, and the problems of removal of astringent taste of frozen persimmons and subsequent industrial processing cannot be solved.
Disclosure of Invention
The invention aims to provide a preparation method of persimmon concentrated juice, which is characterized in that persimmons are picked, frozen and stored, then the frozen persimmons are directly crushed and deastringent, and finally the persimmons are processed into the concentrated juice for the preparation of beverages with different flavors, so that the pulp raw materials of the persimmons are comprehensively utilized, the utilization rate of the raw materials is improved, and the problem of the long-term industrial implementation of the persimmons is solved.
The invention relates to a preparation method of persimmon concentrated juice, which comprises the following steps:
1. a preparation method of a persimmon concentrated solution is characterized by comprising 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 ℃ for 2-2.5 hours, heating to 70-85 ℃ to inactivate enzyme for 5-8 minutes, naturally cooling and 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 the persimmon concentrated solution for preparing the persimmon beverage later.
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.
Further, in the step (3.3) and the step (3.4), the temperature for heating and enzyme deactivation is 85 ℃, and the enzyme deactivation is carried out for 5-8 minutes.
Further, after 0.3-0.5% of potassium sorbate is added to the concentrated solution obtained in the step (3.4), the concentrated solution is placed in an aluminum foil fresh-keeping bag for low-temperature storage.
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, biological enzyme is adopted to remove astringent taste of the persimmons, the juice is prepared into persimmon concentrated solution, then the beverage preparation is carried out according to taste, and finally, the whole persimmon pulp is industrially utilized almost without loss, and the nutritional ingredients of the persimmon pulp 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 the tannase is added, the separation rate of the soluble tannin is improved, and after the decomposition and the filtration are finished, the pH value of the fruit juice beverage is adjusted to be 5-6, so that 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.
Detailed Description
The present invention is further illustrated by the following examples.
Example 1
A preparation method of persimmon concentrated juice comprises 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 the temperature of 70 ℃ to inactivate enzyme for 5 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 2.5, stopping adding the citric acid, adding 0.12 percent of tannase into the filtrate, stirring at 45 ℃, keeping for 2 hours, heating to 70 ℃, inactivating the enzyme for 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.
The concentrated solution can immediately enter a material mixing link or be stored in a cold storage mode, when the concentrated solution is stored in the cold storage mode, 0.3% of potassium sorbate is added into the concentrated solution, the concentrated solution is placed in an aluminum foil fresh-keeping bag under an aseptic condition and is sent into a cold storage room, and the concentrated solution is stored at the low temperature of minus 3-5 ℃.
The beverage is prepared by blending according to the following formula proportion, homogenizing under high pressure, filtering, sterilizing at high temperature, and bottling to obtain clear persimmon beverage. The clear persimmon beverage comprises the following ingredients in parts by weight: 70 parts of purified water, 20 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, 0.05 part of sodium dehydroacetate and 0.008 part of sunset yellow to obtain the clear persimmon beverage.
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.
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 ripe eight or nine into a refrigeration house, preserving at the temperature of minus 30 ℃ to minus 20 ℃ for 6 months, unfreezing the frozen persimmons which are out of the refrigeration house for 2-3 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 40 ℃, 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.
The concentrated solution can immediately enter a material mixing link or be stored in a cold storage mode, when the concentrated solution is stored in the cold storage mode, 0.3% of potassium sorbate is added into the concentrated solution, the concentrated solution is placed in an aluminum foil fresh-keeping bag under an aseptic condition and is sent into a cold storage room, and the concentrated solution is stored at the low temperature of minus 3-5 ℃.
The beverage is prepared by blending according to the following formula proportion, homogenizing under high pressure, filtering, sterilizing at high temperature, and bottling to obtain 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, wherein the pH value after blending according to the ingredients is about 5-6, so that the precipitation of soluble tannin can be inhibited, and the persimmon beverage is not astringent.
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.
The following sensory evaluation results for the beverages prepared from the concentrates of examples 1 and 2 were obtained for the 7-person panel:
| name of item | Light sensing index |
| Colour(s) | Light yellow |
| Appearance of the product | Clear and transparent solid without naked eye |
| Taste of the product | The persimmon has good taste |
| Taste sensation | The product of example 1 and 2 has no obvious difference |
After the beverage is stored for 6 months at normal temperature, the astringency returning phenomenon does not occur in the products of the examples 1 and 2.
Claims (6)
1. A preparation method of a persimmon concentrated solution is characterized by comprising 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, 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 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 compound enzyme formula 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 ℃ for 2-2.5 hours, heating to 70-85 ℃ to inactivate enzyme for 5-8 minutes, naturally cooling and 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 the persimmon concentrated solution for preparing the persimmon beverage later.
2. The method for preparing a persimmon concentrate according to claim 1, comprising: after the clear water is unfrozen in the step (1.1), the temperature of the water is increased to 35-40 ℃, and the astringency of the water is removed for 10-24 hours by warm water.
3. The method for preparing a persimmon concentrate according to claim 1, comprising: and (3.1) filtering by adopting double-layer gauze in the rough filtering.
4. The method for preparing a persimmon concentrate according to claim 1, comprising: and (3.3) and (3.4) filtering by adopting three layers or four layers of gauze in the fine filtering.
5. The method for preparing a persimmon concentrate according to claim 1, comprising: in the step (3.3) and the step (3.4), the temperature for heating and enzyme deactivation is 85 ℃, and the enzyme deactivation is carried out for 5-8 minutes.
6. The method for preparing a persimmon concentrate according to claim 1, comprising: and (3.4) adding 0.3-0.5% of potassium sorbate into the concentrated solution obtained by processing, and storing in an aluminum foil fresh-keeping bag at low temperature.
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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 |
| CN111513236A (en) * | 2020-05-07 | 2020-08-11 | 河北柿叶红农业科技有限公司 | Technology for removing persimmon tannin and application of technology in persimmon fruit processing |
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