CN110663906A - Dried persimmon making method - Google Patents
Dried persimmon making method Download PDFInfo
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- CN110663906A CN110663906A CN201911035738.0A CN201911035738A CN110663906A CN 110663906 A CN110663906 A CN 110663906A CN 201911035738 A CN201911035738 A CN 201911035738A CN 110663906 A CN110663906 A CN 110663906A
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- persimmon
- persimmons
- dried
- color
- frosting
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- 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
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
-
- 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
- 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
Abstract
The invention discloses a method for making dried persimmons, which specifically comprises the following steps: picking and peeling, sterilizing, protecting color and removing astringent taste of peeled fructus kaki; then drying and softening; kneading and flattening the persimmons to further soften the persimmon cores; and finally, frosting to obtain the dried persimmon. The invention discloses a method for making dried persimmons, which solves the problems that the yield is low and the quality cannot be guaranteed because the dried persimmons depend on manpower and are greatly influenced by natural weather in the prior art.
Description
Technical Field
The invention belongs to the technical field of agricultural product processing, and relates to a method for making dried persimmons.
Background
Persimmon is beautiful, large and thin in skin, thick and seedless in flesh, sweet in taste and popular with people, but persimmon is high in moisture content and sugar content, high in breathing strength, easy to soften and deteriorate and not durable in storage, so that except fresh food, most people process the persimmon into persimmon cakes. The dried persimmon is rich in nutrition, round in shape, transparent in meat quality, sweet and pure in taste, and is a superior food for both the young and the old.
The history of dried persimmon production is long, but the traditional dried persimmon production mainly depends on manpower and is greatly influenced by natural weather, so that the yield is low, the quality cannot be guaranteed, and the taste, the sales volume, the public praise and the income of farmers are influenced. Dried persimmon peel is usually adopted when stacking and covering the dried persimmons to frost, but in some areas, the air humidity is high, and the persimmon peel is difficult to dry and easy to mildew, so that the dried persimmons are difficult to stack and cover the dried persimmons to frost. Because the climates are different every year, the airing time is different every year, the insufficient airing time of the dried persimmon often appears, the water content is large, the dried persimmon is soft and easy to mildew, frost is not easy to occur, the dried persimmon is not durable to store, or the dried persimmon is hard due to too much water loss caused by the longer airing time, and the taste is influenced.
Disclosure of Invention
The invention aims to provide a method for making dried persimmons, which solves the problems that the prior art depends on manpower, is greatly influenced by natural weather, has low yield and can not ensure the quality.
The invention adopts the technical scheme that the method for making the dried persimmons specifically comprises the following steps:
step 1, screening out persimmons with mature fruits and intact fruit shapes;
step 2, peeling, namely cleaning and draining the selected persimmon fruits, and peeling for later use after draining;
step 3, sterilizing, protecting color and removing astringent taste of the peeled persimmon;
step 4, drying the persimmons obtained in the step 3 for 12-24 h;
step 5, performing softening treatment on the persimmons obtained in the step 4;
step 6, kneading and flattening the persimmons obtained in the step 5 to further soften the persimmon cores;
and 7, taking out the persimmon fruits obtained in the step 6, airing for 2-3 days, and frosting to obtain the dried persimmon.
The present invention is also characterized in that,
in the step 3, the sterilized persimmons are soaked in a sulfite solution with the concentration of 250mg/L for 4-6 min for color protection treatment.
In the step 3, the sterilized and color-protected persimmon fruits are soaked in a ethephon solution with the concentration of 300mg/L for 5-15 min, and then are placed at the temperature of 30 ℃ for sealing and deastringency for 5 days.
And 4, drying the persimmons obtained in the step 3 in an environment with the temperature of 40-50 ℃ and the relative humidity of 55% -80%.
And 5, continuously placing the persimmons obtained in the step 4 in an environment with the internal temperature of 0-10 ℃ for 6-8h, and performing softening treatment.
In step 7, the humidity of the persimmon cake frosting environment is 40-60%, and the temperature of the persimmon cake frosting environment is 5-10 ℃.
The method has the advantages that the manufacturing process flow of the dried persimmon comprises the steps of picking fruits, peeling, drying, softening, forming, frosting and the like, the dried persimmons are subjected to peeling, color protection, deastringency and drying softening treatment, the astringent taste is thoroughly removed, the delicate and flexible texture, the sweet taste and the short time of the dried persimmon are ensured, the production efficiency of the dried persimmon is improved, and the industrialized batch production is facilitated.
Detailed Description
The invention relates to a preparation method of dried persimmons, which specifically comprises the following steps:
step 1, screening out persimmons with mature fruits and intact fruit shapes. The persimmon with large, round, non-furrow, compact meat, high sugar content, small seeds or no seeds is selected as the processed persimmon cake, and the persimmon with fully mature fruit, red color and firm meat but not softened meat is selected.
And 2, peeling, namely cleaning and draining the selected persimmon, and peeling for later use after draining.
Step 3, sterilizing, protecting color and removing astringent taste of the peeled persimmon;
in the step 3, soaking the sterilized persimmons in a sulfite solution with the concentration of 250mg/L for 4-6 min for color protection treatment;
in the step 3, the sterilized and color-protected persimmon fruits are soaked in a ethephon solution with the concentration of 300mg/L for 5-15 min, and then are placed at the temperature of 30 ℃ for sealing and deastringency for 5 days. The ethephon solution is used as the persimmon deastringent, and after the persimmon is completely deastringent, the persimmon has the advantages of glittering and translucent appearance, uniform texture, bright color, stronger persimmon fragrance, pure and pleasant taste and no astringent taste.
Step 4, drying the persimmons obtained in the step 3 for 12-24 hours in an environment with the temperature of 40-50 ℃ and the relative humidity of 55% -80%;
step 5, continuously placing the persimmons obtained in the step 4 in an environment with the internal temperature of 0-10 ℃ for 6-8h, and performing softening treatment;
step 5, kneading and flattening the persimmons in the step 4 to further soften the persimmon cores;
and 6, taking out the softened persimmon fruits, airing for 2-3 days, and frosting to obtain the dried persimmon. The moisture of the persimmon cake frosting environment is 40-60%, the temperature of the persimmon cake frosting environment is 5-10 ℃, at the moment, when the water content of the persimmon cake is 20-25%, the frost forming amount of the persimmon cake is the largest, and the frost on the surface of the persimmon cake is uniformly distributed, so that the good quality and the good taste of the persimmon cake are ensured. The dried persimmon has obviously contracted pulp and flexible texture, or the water content is 25-35%; the baking temperature is controlled to be 40-50 ℃.
The present invention will be described in detail with reference to the following embodiments.
Example 1
The preparation method of the dried persimmon disclosed by the embodiment specifically comprises the following steps:
step 1, selecting ripe persimmons with intact fruit shapes from the variety of the henan spring-Yang persimmons. The persimmon with large, round, non-furrow, compact meat, high sugar content, small seeds or no seeds is selected as the processed persimmon cake, and the persimmon with fully mature fruit, red color and firm meat but not softened meat is selected.
And 2, peeling, namely cleaning and draining the selected persimmon, and peeling for later use after draining.
Step 3, sterilizing, protecting color and removing astringent taste of the peeled persimmon;
in step 3, soaking the sterilized persimmons in a sulfite solution with the concentration of 250mg/L for 4min for color protection treatment;
in step 3, the sterilized and color-protected persimmon fruits are soaked in ethephon solution with the concentration of 300mg/L for 5min, and then are placed at 30 ℃ for sealing and deastringency for 5 days. After the persimmon is completely deastringented, the persimmon has glittering and translucent appearance, uniform texture, bright color, stronger persimmon fragrance, pure and pleasant taste and no astringent taste.
Step 4, drying the persimmons obtained in the step 3 for 12 hours in an environment with the temperature of 40 ℃ and the relative humidity of 55%;
step 5, continuously placing the persimmons obtained in the step 4 in an environment with the internal temperature of 0 ℃ for 6 hours for softening;
step 6, kneading and flattening the persimmons in the step 5 to further soften the persimmon cores;
and 7, taking out the persimmons in the step 6, airing for 2 days, and frosting to obtain the dried persimmons. The moisture of the persimmon cake frosting environment is 40%, the temperature of the persimmon cake frosting environment is 5 ℃, at the moment, when the water content of the persimmon cake is 20%, the frost forming amount of the persimmon cake is the largest, and frost on the surface of the persimmon cake is uniformly distributed, so that the good quality and the good taste of the persimmon cake are ensured. The dried persimmon has remarkably contracted pulp and flexible texture, or has a water content of 25%; the baking temperature was controlled at 40 ℃.
Example 2
The preparation method of the dried persimmon disclosed by the embodiment specifically comprises the following steps:
step 1, screening out persimmons with mature fruits and intact fruit shapes from the variety of the specularia persimmons in Shandong lotus. The persimmon with large, round, non-furrow, compact meat, high sugar content, small seeds or no seeds is selected as the processed persimmon cake, and the persimmon with fully mature fruit, red color and firm meat but not softened meat is selected.
And 2, peeling, namely cleaning and draining the selected persimmon, and peeling for later use after draining.
Step 3, sterilizing, protecting color and removing astringent taste of the peeled persimmon;
in step 3, soaking the sterilized persimmons in a sulfite solution with the concentration of 250mg/L for 5min for color protection treatment;
in step 3, the sterilized and color-protected persimmon fruits are soaked in ethephon solution with the concentration of 300mg/L for 10min, and then are placed at 30 ℃ for sealing and deastringency for 5 days. The ethephon solution is used as the persimmon deastringent, and after the persimmon is completely deastringent, the persimmon has the advantages of glittering and translucent appearance, uniform texture, bright color, stronger persimmon fragrance, pure and pleasant taste and no astringent taste.
Step 4, drying the persimmons obtained in the step 3 for 18 hours in an environment with the temperature of 45 ℃ and the relative humidity of 65%;
step 5, continuously placing the persimmons obtained in the step 4 in an environment with the internal temperature of 5 ℃ for 7 hours for softening;
step 6, kneading and flattening the persimmons in the step 5 to further soften the persimmon cores;
and 7, taking out the persimmons in the step 6, airing for 2.5 days, and frosting to obtain the dried persimmons. The moisture of the persimmon cake frosting environment is 50%, the temperature of the persimmon cake frosting environment is 8 ℃, at the moment, when the moisture content of the persimmon cake is 23%, the frost forming amount of the persimmon cake is the largest, and frost on the surface of the persimmon cake is uniformly distributed, so that the good quality and the good taste of the persimmon cake are ensured. The dried persimmon has remarkably contracted pulp and flexible texture, or has a water content of 30%; the baking temperature was controlled at 45 ℃.
Example 3
The embodiment discloses a method for making dried persimmons, which specifically comprises the following steps:
step 1, screening out persimmons with mature fruits and intact fruit shapes from the variety of the Shaanxi Fuxin persimmons. The persimmon with large, round, non-furrow, compact meat, high sugar content, small seeds or no seeds is selected as the processed persimmon cake, and the persimmon with fully mature fruit, red color and firm meat but not softened meat is selected.
And 2, peeling, namely cleaning and draining the selected persimmon, and peeling for later use after draining.
Step 3, sterilizing, protecting color and removing astringent taste of the peeled persimmon;
in step 3, the sterilized persimmons are soaked in a sulfite solution with the concentration of 250mg/L for 6min for color protection treatment.
In step 3, the sterilized and color-protected persimmon fruits are soaked in ethephon solution with the concentration of 300mg/L for 15min, and then are placed at 30 ℃ for sealing and deastringency for 5 days. After the persimmon is completely deastringented, the persimmon has glittering and translucent appearance, uniform texture, bright color, stronger persimmon fragrance, pure and pleasant taste and no astringent taste.
Step 4, drying the persimmons obtained in the step 3 for 24 hours in an environment with the temperature of 50 ℃ and the relative humidity of 80%;
step 5, continuously placing the persimmons obtained in the step 4 in an environment with the internal temperature of 10 ℃ for 8 hours for softening;
step 6, kneading and flattening the persimmons in the step 5 to further soften the persimmon cores;
and 7, taking out the persimmons obtained in the step 6, airing for 3 days, and frosting to obtain the dried persimmons. The moisture of the persimmon cake frosting environment is 60%, the temperature of the persimmon cake frosting environment is 10 ℃, at the moment, when the moisture content of the persimmon cake is 25%, the frost forming amount of the persimmon cake is the largest, and frost on the surface of the persimmon cake is uniformly distributed, so that the good quality and the good taste of the persimmon cake are ensured. The dried persimmon has remarkably contracted pulp and flexible texture, or has a water content of 35%; the baking temperature was controlled at 50 ℃.
Claims (6)
1. A preparation method of dried persimmon specifically comprises the following steps:
step 1, screening out persimmons with mature fruits and intact fruit shapes;
step 2, peeling, namely cleaning and draining the selected persimmon fruits, and peeling for later use after draining;
step 3, sterilizing, protecting color and removing astringent taste of the peeled persimmon;
step 4, drying the persimmons obtained in the step 3 for 12-24 h;
step 5, performing softening treatment on the persimmons obtained in the step 4;
step 6, kneading and flattening the persimmons obtained in the step 5 to further soften the persimmon cores;
and 7, taking out the persimmon fruits obtained in the step 6, airing for 2-3 days, and frosting to obtain the dried persimmon.
2. The method for making dried persimmons according to claim 1, wherein in the step 3, the sterilized persimmons are soaked in a sulfite solution with a concentration of 250mg/L for 4-6 min for color protection.
3. The method for making the dried persimmon according to claim 1, wherein in the step 3, the sterilized and color-protected persimmon is soaked in ethephon solution with the concentration of 300mg/L for 5-15 min, and then is placed at 30 ℃ for sealing and deastringency for 5 days.
4. The method for making dried persimmons according to claim 1, wherein in the step 4, the persimmons obtained in the step 3 are dried at a temperature of 40 to 50 ℃ and a relative humidity of 55 to 80%.
5. The method for making dried persimmon according to claim 1, wherein in the step 5, the persimmon obtained in the step 4 is kept at an internal temperature of 0 to 10 ℃ for 6 to 8 hours for re-softening.
6. The method as claimed in claim 1, wherein in the step 7, the humidity of the persimmon cake in the frosting environment is 40-60%, and the temperature of the frosting environment is 5-10 ℃.
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| CN201911035738.0A CN110663906A (en) | 2019-10-29 | 2019-10-29 | Dried persimmon making method |
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| CN201911035738.0A CN110663906A (en) | 2019-10-29 | 2019-10-29 | Dried persimmon making method |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112237274A (en) * | 2020-10-26 | 2021-01-19 | 涿州市泉露灵商贸有限公司 | Processing method for comprehensive utilization of persimmons |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112237274A (en) * | 2020-10-26 | 2021-01-19 | 涿州市泉露灵商贸有限公司 | Processing method for comprehensive utilization of persimmons |
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Application publication date: 20200110 |
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