CN109105811A - A kind of preparation method that there is the spiral of through hole to be sliced shape dried persimmon at center - Google Patents
A kind of preparation method that there is the spiral of through hole to be sliced shape dried persimmon at center Download PDFInfo
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- CN109105811A CN109105811A CN201811100984.5A CN201811100984A CN109105811A CN 109105811 A CN109105811 A CN 109105811A CN 201811100984 A CN201811100984 A CN 201811100984A CN 109105811 A CN109105811 A CN 109105811A
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
- A23L19/05—Stuffed or cored products; Multilayered or coated products; Binding or compressing of original pieces
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
-
- 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 the preparation methods that a kind of center has the spiral slice shape dried persimmon of through hole, belong to persimmon deep process technology field.This method is to carry out processing of peeling after fresh persimmon is removed calyx；The center of persimmon after peeling makes a call to one through the through hole of persimmon upper and lower surfaces and removes persimmon core, while carrying out spiral slice from the top of persimmon to bottom to persimmon；Spiral slice persimmon is placed in bottom on the drying pallet of ventilation opening, then spiral slice persimmon is dried in dry be put into drying equipment with pallet, so that the air-flow in drying equipment is circulated in the through hole that spiral is sliced persimmon center and is circulated in the gap that spiral is sliced persimmon, is obtained after the completion of dry and be helically sliced shape and dried persimmon of the center with through hole.The method of the present invention, which can not only effectively shorten, drying time but also solves the problems, such as that Mopan Persimmon seriously collapses, the commercialization of the kind, multiple tastes dried persimmon of the batch production and cosmetic decoration suitable for dried persimmon.
Description
Technical field
The present invention relates to the preparation methods that a kind of center has the spiral slice shape dried persimmon of through hole, belong to persimmon deep processing
Technical field.
Background technique
Persimmon does not contain only sugar and the energy of enhancing physical strength is more, and vitamin A rich in, C, soluble tannin, calcium,
The inorganic salts such as potassium, magnesium are still drank after a night to antidiarrheal, solution, cough-relieving, treatment tracheitis, hypertension etc. all have pharmacological action.And in ancient book
It records, the dried persimmon that persimmon peeling is dried can be used for purifying the blood, lung heat, haematemesis, vomiting, the diseases such as hemorrhoid.
China's Jing-jin-ji region abounds with Mopan Persimmon, and this persimmon can not done because head is big using traditional natural drying mode high-quality
Dried persimmon.Because epidermis has been dried in the case where cannot uniformly releasing internal moisture, the moisture that inside is left can't be timely
It excludes, so traditional natural drying mode can not do high-quality dried persimmon, the lower red persimmon of added value, the sale of ice persimmon can only be done.
The high-quality Mopan Persimmon high if pol, head is big can also make dried persimmon to surround capital great market if selling, attached
Value added and economic benefit will greatly increase.
The production of usual dried persimmon mostly uses greatly gravity-flow ventilation suspension or pallet to dry.In drying process the quality of dried persimmon and add
Work quality is that corresponding ventilation quantity and humidity are determined.If divulged information, too strong crust can thicken, be hardened, moisture can not overflow, such as
The too weak Mopan Persimmon suspension sunning big due to organization softening head of fruit ventilation is just fallen down to a certain extent or the persimmon of pallet sunning
Son fermentation, mouldy, brown stain；The big Mopan Persimmon of head needs the natural drying of long period.When rainfall, snowfall lead to outer moisture
Phenomena such as persimmon generation is mouldy if increase or falls fruit, brown stain；Head big Mopan Persimmon in Beijing-tianjin-hebei Region spontaneously dried just originally
Difficult, more serious haze brings more baneful influence to environment is spontaneously dried, thus it is more difficult to process dried persimmon；With people
Living standard improve, dazzling external high price fruit sale is hot in the market, and the high-quality Mopan Persimmon of Beijing specialty
Can not processing high grade dried persimmon, so not selling price.The competitive environment of persimmon agricultures declines, plant the enthusiasm of persimmon seriously by
It frustrates, the persimmon in some places is even born from breath certainly.
In addition, illustrating that the quality of persimmon has subtracted when fresh persimmon is dried to conventional need (residual moisture about 30%)
Few 50% or more, the appearance of dried persimmon, which will wrinkle, to be generated zanjon or seriously collapses shape unsightly.People are enriched in goods and materials to use
The epoch of eyes " product " food, this condition dried persimmon influence the purchasing power of people.
Summary of the invention
Appearance to solve the problems, such as that traditional processing method is unable to processing high grade dried persimmon and dried persimmon to mill persimmon rises
Wrinkle leads to the problem of zanjon or seriously collapses the spiral slice shape that condition is bad, the present invention provides a kind of center with through hole
The preparation method of dried persimmon, this method are particularly suitable for the biggish Mopan Persimmon of head, sharp persimmon, cattle heart persimmon etc., and the technical solution of use is such as
Under:
The purpose of the present invention is to provide the preparation method that a kind of center has the spiral slice shape dried persimmon of through hole, the party
Method includes the following steps:
Step 1: carrying out processing of peeling after fresh persimmon is removed calyx, obtains pretreatment persimmon；
Step 2: the through hole for running through persimmon upper and lower surfaces is made a call in the center that persimmon is pre-processed obtained by step 1, abandons
The puckery core segment of the persimmon for going through hole to lay, and spiral slice is carried out from the top of persimmon to bottom to pretreatment persimmon, it obtains
There is the spiral of through hole to be sliced shape persimmon at center；
Step 3: center obtained by step 2 is placed in bottom with ventilation opening with the spiral slice shape persimmon of through hole
Drying pallet on, then dry will be put in drying equipment with tray laminate and spiral slice persimmon will be dried, made
Air-flow in drying equipment circulates in the through hole in spiral slice persimmon center and is sliced every layer of slice of persimmon in spiral
Between gap in circulate, it is dry after the completion of there is the spiral of through hole to be sliced shape dried persimmon at center.
Preferably, the kind of fresh persimmon described in step 1 is Mopan Persimmon, sharp persimmon, any one in cattle heart persimmon.The present invention
Method is suitable for the persimmon of each kind, all size, is not limited to above several persimmon kinds.It is big that this method can solve head
Persimmon difficult processing the problem of.
Preferably, spiral described in step 2 slice with a thickness of 15mm~40mm.The thickness of spiral slice is excessively thin to be will appear
Shrivelled stiff and post-processing hardly possible problem, spiral slice is blocked up to will affect rate of drying.When spiral slice is with a thickness of 15mm
Preferable effect can be obtained between~40mm, in which: said effect is preferable when with a thickness of 35mm, can both obtain shorter
Drying can be completed in drying time, and crust hardness is moderate after being dried, while the effect on post-processing without influence
Fruit.
Preferably, the aperture of through hole described in step 2 is 10mm~30mm.It the aperture of through hole can be according to persimmon product
The different of kind choose suitable perforation bore dia.
Preferably, condition dry described in step 3 are as follows: temperature is 25 DEG C~45 DEG C, and humidity is 50%~60%, pressure
For 0.05Mpa~0.09Mpa.
Preferably, drying described in step 3 to water content is 27%~55%.The dried persimmon of the water content can satisfy difference
The requirement of user.
Preferably, the time dry described in step 3 are as follows: 4 days~9 days.
Preferably, any one or more in following several processing has also been carried out after step 3:
(1) filling in being injected in the through hole to center with the spiral slice shape dried persimmon of through hole；
(2) at center there is the surface of the spiral slice shape dried persimmon of through hole to be applied using malt sugar or chocolate or cream
Layer；
(3) decoration foodstuff is added on the spiral slice shape dried persimmon that center has through hole；
(5) sesame, schnitz, heavily fortified point are spilt between the spiral slice interlayer at center with the spiral slice shape dried persimmon of through hole
Any one or more in fruit fragment or preserved fruit.
Preferably, the interior filling is any one or more in nut, dry fruit, jelly and cream.
Helically shape is sliced and persimmon of the center with through hole the present invention also provides the preparation of any description above method
Cake.
Dried persimmon of the present invention can break Traditional Packing mode, mention using the cupuliform of persimmon shape individually advanced packaging is pressed
High appetite and storage life.
Dried persimmon of the present invention can be prepared into different types of dried persimmon by adjusting the water content of dried persimmon, such as half-dried dried persimmon
Deng.
The invention has the advantages that:
The biggish persimmon of head, such as the Mopan Persimmon of one band of Jing-jin-ji region, for another example sharp persimmon, cattle heart persimmon, they due to head is larger,
Internal moisture is more and is not easy drying, and mildew is easy during preparing dried persimmon can not make high-quality dried persimmon.The method of the present invention is logical
It crosses to beat through hole at persimmon center and carry out spiral slice and can obtain following effect: 1) using traditional natural drying mode
It compares, the method for the present invention shortens 6~8 times or more of drying time, substantially increases the working efficiency of the factorial production, improves
The commercial advantage of batch production；2) dried persimmon that opposite traditional drying mode makes does not show stiff, and men and women, old and young in good taste like
Vigorously；3) the white fibrous persimmon core position that astringent taste and inducing constipation are generated in persimmon is removed by beating through hole, so that place
Reason residual astringent taste is more easier, and also eliminates the worry of inducing constipation factor.
The effect that spiral is sliced in the method for the present invention is to increase the contact area of dry air and persimmon, when shortening dry
Between；And be to increase the contact area of dry air and persimmon in the important function that through hole is beaten at persimmon center, make dry sky
Gas can circulate in persimmon middle thereof hole, and then accelerate drying process, shorten drying time；Another important role is
The persimmon core of white fibrous is removed by beating through hole, the persimmon core of white fibrous is the main portion that persimmon generates astringent taste
Position, the astringent taste of persimmon can be greatly reduced by removing the position, and furthermore it is more to induce constipation for the persimmon core of white fibrous or persimmon
Weight fiber concentrate strong point, therefore by beat through hole remove the position can also reduce induction eater's constipation generation because
Element reduces consumer and eliminates the worry for inducing constipation for persimmon, the factor for dried persimmon sales volume of further eliminating the effects of the act.
The method for usually carrying out preventing brown stain to persimmon is that sulfur fumigation or liquid impregnate, this stifling uneven easy production
Raw residue keeps food not up to standard, considerably increases moisture after liquid soaking, and the dry required time is caused to extend, and this hair
The dried persimmon of bright shape is carried out prevent-browning processing in the production process and only needs to be prevented by the way of spraying to the sprinkling of persimmon surface
Brown stain solution, this substantially reduces the saving of time energy.
The dried persimmon that traditional approach is dried, especially the mill dried persimmon of flat pattern are dried only 25%~35% after finished product
Biodiversity reduce 50% or more, so the dried persimmon of this pie is due to condition, in the market than hanging cake (suspension sunning)
A poor grade, can not promote the consumption of dried persimmon well.And the present invention will break traditional processing method, with completely new
Mopan Persimmon is processed into a kind of spiral slice shape dried persimmon of the center with through hole by machining based conception, and passes through the gap that spiral is sliced
With filling food and interior filling in through hole, the Mopan Persimmon pixel that shrivelled dried persimmon can be made especially seriously to collapse pie is precious the same
Plentiful, market comsupton is greatly facilitated in the more tempting taste multiplicity of advanced appearance.
Detailed description of the invention
Fig. 1 is the process flow of the method for the present invention.
Fig. 2 is that through hole schematic diagram is played in the persimmon center after removal calyx, peeling；
(A, persimmon original image；B, the schematic diagram after through hole is beaten in the persimmon center after removal calyx, peeling).
Fig. 3 is that spiral is sliced schematic diagram.
Fig. 4 is the schematic diagram under external force opening spiral slice.
Specific embodiment
The present invention will be further described combined with specific embodiments below, but the present invention should not be limited by the examples.
Embodiment 1:
Present embodiments provide a kind of preparation method that there is the spiral of through hole to be sliced shape dried persimmon at center, usual Mopan Persimmon
Average weight be about 250g, the present embodiment can also equally add in order to illustrate the method for the present invention persimmon biggish for head
For work at high-quality dried persimmon, using higher than average weight, more intractable big Mopan Persimmon (300g) is Raw material processing into dried persimmon,
This method carries out in accordance with the following steps:
Step 1: peeling processing is carried out after the fresh mill persimmon that weight is 300g is removed calyx, obtains pretreatment persimmon；
Step 2: the perforation for running through persimmon upper and lower surfaces is played at the center that persimmon is pre-processed obtained by step 1
Hole (part for discarding through hole is the persimmon core of white fibrous), while spiral is carried out from the top of persimmon to bottom to persimmon
There is the spiral of through hole to be sliced shape persimmon for slice, the center that obtains；Wherein: spiral slice thickness is 35mm, the aperture of through hole
25mm；
Step 3: center obtained by step 2 is placed in bottom with ventilation opening with the spiral slice shape persimmon of through hole
Drying pallet on, then dry will be put in drying equipment with tray laminate and spiral slice persimmon will be dried, made
Air-flow in drying equipment circulates in the through hole in spiral slice persimmon center and is sliced every layer of slice of persimmon in spiral
Between gap in circulate, it is dry after the completion of there is the spiral of through hole to be sliced shape dried persimmon at center；Wherein: controlling dry item
Part are as follows: temperature is 40 DEG C, humidity 55%, pressure 0.065MPa.
The dry water content to persimmon of the present embodiment is 30%, and required drying time is 6 days, and the dried persimmon of acquisition is not puckery
Sense, appearance are wrinkled less, and the moderate mouthfeel of crust hardness is good.
Embodiment 2:
The present embodiment the difference from embodiment 1 is that: spiral slice slice thickness be 40mm, the aperture of through hole is
10mm。
The dry water content to persimmon of the present embodiment is 30%, and required drying time is 9 days, and the dried persimmon of acquisition is not puckery
Sense, appearance gauffer is few, and crust hardness is slightly hard compared with the crust hardness of embodiment 1, and mouthfeel is good.
Embodiment 3:
The present embodiment the difference from embodiment 1 is that: spiral slice slice thickness be 15mm, the aperture of through hole is
30mm。
The dry water content to persimmon of the present embodiment is 30%, and required drying time is 4.5 days, and the dried persimmon of acquisition does not have
Astringent sense, appearance gauffer is few, and crust hardness is slightly hard compared with the crust hardness of embodiment 1, and the crust hardness than embodiment 2 is slightly soft, mouthfeel
It is good.
Embodiment 4:
The present embodiment the difference from embodiment 1 is that: control dry condition are as follows: temperature be 25 DEG C, humidity 60%, pressure
Power is 0.09MPa.
The dry water content to persimmon of the present embodiment is 30%, and required drying time is 9 days, and the dried persimmon of acquisition is not puckery
Sense, appearance gauffer is than embodiment more than 1, and crust hardness is slightly hard compared with the crust hardness of embodiment 1, and mouthfeel is integrally good, but compares and implement
1 mouthfeel of example is slightly worse.
Embodiment 5:
The present embodiment the difference from embodiment 1 is that: temperature be 45 DEG C, humidity 50%, pressure 0.05MPa.
The dry water content to persimmon of the present embodiment is 30%, and required drying time is 4 days, drying time it is shorter so that
Dried persimmon has an astringent sense, and furthermore appearance gauffer is than embodiment more than 1, and crust hardness is slightly compared with the crust hardness of embodiment 1 and embodiment 2
Hard, mouthfeel is whole generally more poor than 1 mouthfeel of embodiment.
Embodiment 6
The present embodiment the difference from embodiment 1 is that: to center have through hole spiral slice shape dried persimmon center pass through
Filling in being injected in through-hole；Invagination be nut, dry fruit, jelly and cream in any one or more, nut can using walnut,
Chestnut, peanut etc., dry fruit can be using jujubes etc..
Embodiment 7
The present embodiment and the difference of embodiment 6 are: also at center there is the spiral of through hole to be sliced shape using chocolate
The surface of dried persimmon carries out coating；And decoration foodstuff is added on coating, such as decorate candy.
Embodiment 8
The present embodiment and the difference of embodiment 6 are: also at center there is the spiral of through hole to be sliced shape persimmon using malt sugar
The surface of cake carries out coating；And decoration foodstuff is added on coating, such as decorate candy.
Embodiment 9
The present embodiment and the difference of embodiment 6 are: also at center there is the spiral of through hole to be sliced shape persimmon using cream
The surface of cake carries out coating；And decoration foodstuff is added on coating, such as decorate candy.
Embodiment 10
The present embodiment and the difference of embodiment 6 are: also having the spiral of the spiral slice shape dried persimmon of through hole at center
Any one or more in sesame, nut fragment, schnitz or preserved fruit is spilt between slice interlayer.Preserved fruit can use raisins
It can be using walnut, chestnut, peanut etc. using jujube piece etc., nut Deng, schnitz.
The effect that method can obtain to illustrate the invention has carried out following experiment:
1, this experiment made a call to according to traditional dried persimmon processing method (sunning) and among persimmon respectively a through hole and not into
The processing method of row spiral slice and makes a call to a through hole and spiral among persimmon and be sliced the mode of (embodiment 1) for weight
Identical Mopan Persimmon is processed into the dried persimmon that water content is 30%, compares drying time used in three groups of methods and product appearance effect
Fruit, comparison result are as shown in table 1.
Comparative example 1 (traditional sunning mode): it is aqueous to be made 30% in a manner of sunning of peeling for the fresh Mopan Persimmon for choosing 300g
The dried persimmon of amount.
Comparative example 2 (only beats through hole, do not carry out spiral slice): peeling after choosing the fresh Mopan Persimmon removal calyx of 300g
Processing；The through hole for running through persimmon upper and lower surfaces is made a call at the center of persimmon after peeling, and the aperture of through hole is
25mm, the persimmon for being equipped with through hole, which is then placed in bottom, has on the drying pallet of ventilation opening, then by dry support
Disk lamination is put through hole persimmon of fighting each other in drying equipment and is dried, and makes the air-flow in drying equipment in the through hole in center
Interior circulation, drying to water content are 30%, and the dried persimmon that center has through hole is obtained after the completion of dry；Wherein: controlling dry
Condition are as follows: temperature is 40 DEG C, humidity 55%, and pressure is 0.065MPa (dry condition is same as Example 1).
Experimental group 1: it carries out according to the method for embodiment 1.
Experimental group 2: it is carried out according to the method for embodiment 10.
1 embodiment 1 of table and the effect of comparative example 1-2 compare
From 1 data of table: comparative example 1 processes Mopan Persimmon using traditional sunning mode, using which can not will
Biggish Mopan Persimmon is successfully processed into high-quality dried persimmon, washiness mainly larger, to be overflowed due to Mopan Persimmon head, the time
It is very long, epidermis is stiff, overflows moisture is more difficult, occur phenomena such as fermentation, mouldy during longer sunning, and dried persimmon is dry
Hard mouthfeel is poor, and the dried persimmon that furthermore which processing obtains collapses completely；Comparative example 2, which uses, only beats through hole, does not carry out spiral
The mode of slice processes Mopan Persimmon, since through hole increases the contact area inside persimmon with dry air, effectively contracts
It is short it is dry required for the time, and process do not occur fermentation, it is mouldy phenomena such as, can be by the biggish Mopan Persimmon of head
Successfully it is processed into high-quality dried persimmon, while the dried persimmon of this method preparation is there is also collapsing, but since center penetrates through hole wall
It scabs and alleviates the case where dried persimmon collapses completely；Experimental group (embodiment 1) is added by the way of beating through hole and spiral slice
Work Mopan Persimmon effectively shortens since through hole and spiral slice increase the contact area inside persimmon with dry air
Time required for dry, and process do not occur fermentation, it is mouldy phenomena such as, can by head biggish Mopan Persimmon at
Function is processed into high-quality dried persimmon, although center perforation hole wall scabs, and scab with spiral slice surface can there is also situation is collapsed
Degree is collapsed with further alleviation, furthermore the dried persimmon surface hardness of which processing is moderate, and fold is lighter.
It is flat by comparing the method for the present invention persimmon biggish for head, especially shape known to experimental group 1 and comparative example 1
Flat Mopan Persimmon can be processed into high-quality dried persimmon.
By comparing known to experimental group 1 and comparative example 2: the present invention can be into one in conjunction with through hole by being sliced spiral
Step shortens drying time, mitigates fold degree, while making dried persimmon crust hardness moderate.
It is compared discovery by experimental group 2 and comparative example 1, comparative example 2, experimental group 1, passes through the interlayer being sliced in spiral
Middle filling dry fruit can compensate dried persimmon and collapse, and obtain preferable condition.
2, the influence for investigation spiral slice thickness for drying effect, has carried out following experiment:
Dried persimmon is processed according to the method for embodiment 1, and during spiral slice, control perforation aperture is 25mm,
And control slice with a thickness of 10mm, 15mm, 30mm, 40mm, 50mm, the hardness on relatively dry effect and dried persimmon surface and
Mouthfeel, the results are shown in Table 2.
The influence that the different slice thicknesses of table 2 process dried persimmon
It is generally believed that dried persimmon slice thickness thinner drying time is shorter, but found, is sliced by this experimental study
Thickness is excessively thin, and such as 10mm, most of moisture, which is overflowed rapidly, forms stiff " crisp chip " such as potato chips, and no dried persimmon has chewy texture；It cuts
Piece thickness is blocked up, and such as 50mm, moisture evaporation is slower, influences rate of drying.It is thicker that drying time has grown persimmon crust, influences inside
The internal moisture of the evaporation of moisture, dried persimmon is softer.It is found through experiments that the control of spiral slice thickness, can between 15mm-40mm
To obtain drying time it is suitable for, takes into account the effect of the mouthfeel with " crust hardness is moderate, internal soft glutinous ".
Although the present invention has been disclosed in the preferred embodiment as above, it is not intended to limit the invention, any to be familiar with this
The people of technology can do various changes and modification, therefore protection of the invention without departing from the spirit and scope of the present invention
Range should subject to the definition of the claims.
Claims (10)
1. the preparation method that a kind of center has the spiral slice shape dried persimmon of through hole, which is characterized in that the method includes such as
Lower step:
Step 1: carrying out processing of peeling after fresh persimmon is removed calyx, obtains pretreatment persimmon；
Step 2: a through hole through persimmon upper and lower surfaces is made a call in the center that persimmon is pre-processed obtained by step 1, and from persimmon
Top to the bottom of son carries out spiral slice to pretreatment persimmon, and there is the spiral of through hole to be sliced shape persimmon at the center that obtains；
Step 3: center obtained by step 2 is placed in bottom with the dry of ventilation opening with the spiral slice shape persimmon of through hole
It is dry on pallet, then dry will be put in drying equipment with tray laminate and spiral slice persimmon will be dried, and make drying
Air-flow in equipment is in circulation in the through hole in spiral slice persimmon center and between every layer of slice of spiral slice persimmon
Gap in circulate, it is dry after the completion of there is the spiral of through hole to be sliced shape dried persimmon at center.
2. the method according to claim 1, wherein the kind of fresh persimmon described in step 1 be Mopan Persimmon, sharp persimmon,
Any one in cattle heart persimmon.
3. the method according to claim 1, wherein spiral described in step 2 slice with a thickness of 15mm~
40mm。
4. the method according to claim 1, wherein the aperture of through hole described in step 2 is 10mm~30mm.
5. the method according to claim 1, wherein condition dry described in step 3 are as follows: temperature is 25 DEG C~
45 DEG C, humidity is 50%~60%, and pressure is 0.05Mpa~0.09Mpa.
6. the method according to claim 1, wherein being dried described in step 3 to water content is 27%~55%.
7. the method according to claim 1, wherein the time dry described in step 3 are as follows: 4 days~9 days.
8. the method according to claim 1, wherein also having been carried out after step 3 in following several processing
Any one or more:
(1) filling in being injected in the through hole to center with the spiral slice shape dried persimmon of through hole；
(2) at center there is the surface of the spiral slice shape dried persimmon of through hole to carry out coating using malt sugar or chocolate or cream；
(3) decoration foodstuff is added on the spiral slice shape dried persimmon that center has through hole；
(4) sesame, schnitz, ground nut are spilt between the spiral slice interlayer at center with the spiral slice shape dried persimmon of through hole
Any one or more in piece or preserved fruit.
9. according to the method described in claim 8, it is characterized in that, the interior filling is appointing in nut, dry fruit, jelly and cream
It anticipates one or more.
10. any the method preparation of claim 1-9 is helically sliced shape and dried persimmon of the center with through hole.
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| CN110432457A (en) * | 2019-07-26 | 2019-11-12 | 天津科技大学 | Black dried persimmon crisp chip and processing technology |
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