CN112237274A - Processing method for comprehensive utilization of persimmons - Google Patents
Processing method for comprehensive utilization of persimmons Download PDFInfo
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- CN112237274A CN112237274A CN202011158503.3A CN202011158503A CN112237274A CN 112237274 A CN112237274 A CN 112237274A CN 202011158503 A CN202011158503 A CN 202011158503A CN 112237274 A CN112237274 A CN 112237274A
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- A01K67/02—Breeding vertebrates
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23K10/10—Animal feeding-stuffs obtained by microbiological or biochemical processes
- A23K10/12—Animal feeding-stuffs obtained by microbiological or biochemical processes by fermentation of natural products, e.g. of vegetable material, animal waste material or biomass
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- A23K10/30—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms
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- A—HUMAN NECESSITIES
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- A23K50/30—Feeding-stuffs specially adapted for particular animals for swines
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
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- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
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Abstract
The invention discloses a processing method for comprehensive utilization of persimmons. Belongs to the technical field of food processing. The method comprises the following steps: screening raw materials; grading the raw materials; preparing persimmon cakes from the first, second and third persimmon; preparing fruit jam from fructus kaki; the persimmon peel is fermented to prepare the feed. The invention adopts a rotary machine for drying, can simulate the traditional manual production in a mechanized manner, and improves the quality of the dried persimmon. Comprehensively utilizes the pulp and the peel of the persimmon, formulates an ecological production line scheme and forms a batch and mechanized production mode. The prepared product conforms to the design concept of green food and has good quality.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a processing method for comprehensive utilization of persimmons.
Background
The persimmon contains rich nutrients, kaki aminophenol, tannin and tannic acid. The book Ben Cao gang mu records that persimmon is the fruit for looking eye, lung and blood. It is sweet and mild in flavor, astringent and astringent. Therefore, it has the effects of invigorating spleen, astringing intestine, relieving cough and stopping bleeding. In Tang Dynasty, food therapy materia Medica, persimmon is said to tonify deficiency and consumptive disease. Eliminating stagnation of blood in the body, thickening the intestine, strengthening spleen and stomach qi, clearing heat, moistening lung, quenching thirst, and treating symptoms such as pyretic condition, cough, dry mouth, hemorrhage, stomach heat, intestinal dryness, hemorrhoid hemorrhage, etc. The white cream of fructus kaki siccus has effects of clearing heat, promoting fluid production to quench thirst, relieving cough and relieving sore throat, and can be used for treating dry and sore throat, cough due to lung heat, hemoptysis, etc.
The persimmon resources in northern China are quite abundant, but the utilization rate of persimmon fruits is low due to small market sales, difficult storage and transportation, laggard planting technology and the like. Especially in northern autumn and winter, persimmon leaves wither, and persimmons in orange red are still hung on branches and are picked by no person, so that the persimmons are pecked by birds, and the phenomenon of persimmon resource waste is very obvious.
In conclusion, how to provide a comprehensive utilization method of persimmons is a problem that needs to be solved urgently by the technical personnel in the field.
Disclosure of Invention
In view of this, the invention provides a processing method for comprehensive utilization of persimmons. Solves the partial difficult problem of hindering the utilization of the persimmons, simultaneously explores a new development and utilization method, and provides a reliable way for the resource utilization of the persimmons.
In order to achieve the purpose, the invention adopts the following technical scheme:
a processing method for comprehensive utilization of persimmons comprises the following steps:
(1) screening raw materials;
(2) raw material classification: dividing the persimmon into a first grade, a second grade, a third grade and a fourth grade, wherein the first grade is a persimmon with the specification of not less than 6cm, the second grade is a persimmon with the specification of not less than 5cm and less than 6cm, the third grade is a persimmon with the specification of not less than 4cm and less than 5cm, and the fourth grade is the persimmon with the other specifications;
(3) preparing dried persimmon from primary, secondary and tertiary persimmons, which comprises: peeling, drying by using a rotary machine, pressing and forming, cooling sugar, packaging and warehousing;
(4) preparing a fruit jam from a four-stage persimmon, comprising: peeling, pulping, blending, sterilizing, packaging and warehousing;
(5) fermenting the persimmon peels produced in the step (3) and the step (4) to prepare the feed, wherein the feed comprises the following steps: fermenting, drying, mixing and granulating.
The beneficial effects are as follows: (1) traditional dried persimmon preparation technology has been far away from the demand on the market, so use equipment stoving mode to accelerate the dry-process of dried persimmon, adopt equipment stoving back, the dried persimmon speed is improved by a wide margin, however, but meet new problem, the processing of dried persimmon is the inside a series of physics of persimmon, the change process of chemistry, simple stoving is though can dry the persimmon fast, but the dried persimmon taste of producing is harder, slightly astringent, the surface does not have frost basically, the taste and the visual aesthetic feeling of traditional dried persimmon have been lost. The invention adopts a rotary machine for drying, can simulate the traditional manual production in a mechanized manner, and improves the quality of the dried persimmon. (2) Comprehensively utilizes the pulp and the peel of the persimmon, formulates an ecological production line scheme and forms a batch and mechanized production mode. (3) The prepared product conforms to the design concept of green food and has good quality.
Preferably, the method in the step (1) is used for screening the Chinese medicinal herbs such as the yellow heart persimmons and the mirror surface persimmons without bruises and insect eyes.
The beneficial effects are as follows: the selected persimmon with chicken heart or mirror surface has high sugar content, moderate water content and good appearance.
Preferably, the specific operation of step (3) is:
(31) washing persimmon fruits clean with clear water, removing fruit stalks and sepals, peeling with a peeling knife device, wherein the peeling thickness is 1-2 mm, and recovering persimmon peels for later use;
(32) drying the peeled persimmons by using a rotary dryer at the drying temperature of 45-60 ℃, stopping drying when the moisture content of the wet basis of the persimmons is reduced to 20-30%, and pressing into a cake shape by using forming equipment to obtain a semi-finished product;
(33) cooling sugar: putting the semi-finished product into a ceramic jar, sealing and placing for 5-7 days, and airing for 4-6 hours;
(34) and (7) packaging and warehousing.
Preferably, the specific operation of step (4) is:
(41) washing persimmon fruits clean with clear water, removing fruit stalks and sepals, peeling with a peeling knife device, wherein the peeling thickness is 1-2 mm, and recovering persimmon peels for later use;
(42) homogenizing peeled fructus kaki for 3min at 4000r/min to obtain fine fructus kaki pulp;
(43) adding benzoic acid or sorbic acid into the persimmon pulp, wherein the addition amount is 0.3-0.5 g/kg;
(44) and packaging and warehousing after sterilization.
Preferably, the specific operation of step (5) is:
(51) putting the persimmon peels into a fermentation workshop for fermentation at the fermentation temperature of 10-15 ℃ for 5-10 d to obtain a fermented product;
(52) drying the fermentation product until the water content is 5-10%;
(53) mixing the dried fermented product with the soybean meal, the corn and the oil residue in a mass ratio of 1:2:2:1, and granulating by adopting a granulator to prepare the granulated feed.
Preferably, the drying heat source in the step (52) is hot air exhausted from the exhaust outlet of the rotary fan.
The beneficial effects are as follows: the process reduces the pollution of hot steam discharged from the outside, and is green and environment-friendly.
Preferably, the feed prepared in the step (5) is used for feeding livestock, and the produced organic fertilizer is used for vegetable cultivation.
The beneficial effects are as follows: (1) the produced feed is not put on the market, and a livestock farm is automatically established to captivate some livestock such as cattle, sheep, pigs and the like. Beef and mutton fed by the feed prepared by the invention is delicious in meat quality and good in taste. (2) The organic fertilizer produced by livestock farms can be returned to the field, thus forming an industrial chain without any pollution and having very important economic and social benefits.
According to the technical scheme, compared with the prior art, the invention has the following beneficial effects: (1) the invention adopts a rotary machine for drying, can simulate the traditional manual production in a mechanized manner, and improves the quality of the dried persimmon. (2) Comprehensively utilizes the pulp and the peel of the persimmon, formulates an ecological production line scheme and forms a batch and mechanized production mode. (3) The prepared product conforms to the design concept of green food and has good quality.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, it is obvious that the drawings in the following description are only embodiments of the present invention, and for those skilled in the art, other drawings can be obtained according to the provided drawings without creative efforts.
FIG. 1 is a process flow diagram of the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The required medicament is a conventional experimental medicament purchased from a market channel; the unrecited experimental method is a conventional experimental method, and is not described in detail herein.
Example 1
(1) Screening raw materials: screening the plumula gallus domesticus yellow persimmon or specular persimmon without bruise and insect eye;
(2) raw material classification: dividing the persimmon into a first grade, a second grade, a third grade and a fourth grade, wherein the first grade is a persimmon with the specification of not less than 6cm, the second grade is a persimmon with the specification of not less than 5cm and less than 6cm, the third grade is a persimmon with the specification of not less than 4cm and less than 5cm, and the fourth grade is the persimmon with the other specifications;
(3) preparing dried persimmon from primary, secondary and tertiary persimmons, which comprises:
(31) manually placing persimmons on a conveying belt of a feeding hole device, conveying the persimmons into a container, washing the persimmons with clear water in a manual workshop, removing fruit stalks and sepals, peeling by using a peeling knife device, wherein the peeling thickness is 1mm, and recovering persimmon peels for later use;
(32) conveying the persimmon to a drying device (a rotary machine) through a chain track, drying the peeled persimmons by using the rotary dryer at the drying temperature of 60 ℃, stopping drying when the moisture content of the wet base of the persimmons is reduced to 30%, and pressing the persimmon into a cake shape by using a forming device to obtain a semi-finished product;
(33) cooling sugar: placing the semi-finished product into a ceramic jar, sealing and standing for 7 days, and airing for 6 hours;
(34) conveying to a packaging workshop for packaging, and then labeling, printing the production date and warehousing.
(4) Preparing a fruit jam from a four-stage persimmon, comprising:
(41) manually placing persimmons on a conveying belt of a feeding hole device, conveying the persimmons into a container, washing the persimmons with clear water in a manual workshop, removing fruit stalks and sepals, peeling by using a peeling knife device, wherein the peeling thickness is 1mm, and recovering persimmon peels for later use;
(42) homogenizing peeled fructus kaki for 3min at 4000r/min to obtain fine fructus kaki pulp;
(43) adding benzoic acid or sorbic acid into the persimmon pulp, wherein the addition amount is 0.5 g/kg;
(44) and packaging and warehousing after sterilization.
(5) Fermenting the persimmon peels produced in the step (31) and the step (41) to prepare the feed, wherein the feed comprises the following components:
(51) fermenting the persimmon peel in a fermentation workshop at 15 deg.C for 10 days to obtain fermented product;
(52) drying the fermented product after fermentation is finished until the moisture content is 10%;
(53) mixing the dried fermented product with the bean pulp, the corn and the oil residue in a mass ratio of 1:2:2:1, and then granulating by adopting a granulator to prepare granulated feed;
and (5) the drying heat source in the step (52) is hot air exhausted from an air outlet of the rotary fan.
The feed prepared in the step (5) is used for feeding livestock, and the produced organic fertilizer is used for vegetable cultivation.
Example 2
(1) Screening raw materials: screening the plumula gallus domesticus yellow persimmon or specular persimmon without bruise and insect eye;
(2) raw material classification: dividing the persimmon into a first grade, a second grade, a third grade and a fourth grade, wherein the first grade is a persimmon with the specification of not less than 6cm, the second grade is a persimmon with the specification of not less than 5cm and less than 6cm, the third grade is a persimmon with the specification of not less than 4cm and less than 5cm, and the fourth grade is the persimmon with the other specifications;
(3) preparing dried persimmon from primary, secondary and tertiary persimmons, which comprises:
(31) manually placing persimmons on a conveying belt of a feeding hole device, conveying the persimmons into a container, washing the persimmons with clear water in a manual workshop, removing fruit stalks and sepals, peeling by using a peeling knife device, wherein the peeling thickness is 2mm, and recovering persimmon peels for later use;
(32) conveying the persimmon to a drying device (a rotary machine) through a chain track, drying the peeled persimmons by using the rotary dryer at the drying temperature of 45 ℃, stopping drying when the moisture content of the wet base of the persimmons is reduced to 20%, and pressing the persimmon to form a cake shape by using a forming device to obtain a semi-finished product;
(33) cooling sugar: placing the semi-finished product into a ceramic jar, sealing and standing for 5 days, and airing for 4 h;
(34) conveying to a packaging workshop for packaging, and then labeling, printing the production date and warehousing.
(4) Preparing a fruit jam from a four-stage persimmon, comprising:
(41) manually placing persimmons on a conveying belt of a feeding hole device, conveying the persimmons into a container, washing the persimmons with clear water in a manual workshop, removing fruit stalks and sepals, peeling by using a peeling knife device, wherein the peeling thickness is 2mm, and recovering persimmon peels for later use;
(42) homogenizing peeled fructus kaki for 3min at 4000r/min to obtain fine fructus kaki pulp;
(43) adding benzoic acid or sorbic acid into the persimmon pulp, wherein the addition amount is 0.3 g/kg;
(44) and packaging and warehousing after sterilization.
(5) Fermenting the persimmon peels produced in the step (31) and the step (41) to prepare the feed, wherein the feed comprises the following components:
(51) fermenting the persimmon peel in a fermentation workshop at 10 deg.C for 5d to obtain fermented product;
(52) drying the fermented product after fermentation is finished until the moisture content is 5%;
(53) mixing the dried fermented product with the bean pulp, the corn and the oil residue in a mass ratio of 1:2:2:1, and then granulating by adopting a granulator to prepare granulated feed;
and (5) the drying heat source in the step (52) is hot air exhausted from an air outlet of the rotary fan.
The feed prepared in the step (5) is used for feeding livestock, and the produced organic fertilizer is used for vegetable cultivation.
Experiment 1 sensory quality (dried persimmon and jam prepared in example 1 and example 2)
The dried persimmons and jams prepared in examples 1 and 2 meet the following criteria:
(1) sensory quality of dried persimmon:
firstly, the primary dried persimmons are not less than 6cm, white frost is coated on the outer edges of the primary dried persimmons, and the primary dried persimmons are snow-white in appearance, transparent and consistent in shape; ② 5cm ≦ second-level dried persimmon is less than 6cm, the exterior is full of white frost, slightly glows dark, and the taste is good; and thirdly, the thickness of the third-level dried persimmons is less than or equal to 4cm, the finished products are small and dark, and the surfaces of the finished products are full of white frost.
(2) Sensory quality of the jam: see table 1.
TABLE 1 sensory quality results of persimmon jam
| Item | Sensory evaluation |
| Color | Orange yellow |
| Taste of the product | Moderate sweet and sour taste and rich fruit flavor |
| Tissue state | The tissue state is uniform and no precipitation occurs |
Experiment 2 feed feeding experiment
(1) Selecting pigs with basically consistent age, weight and condition for experiment;
(2) randomly dividing the feed into two groups, feeding the feed prepared by the method of the invention (experimental group) on one group, and feeding some commercial feed (control group) on the other group, wherein the experimental period is 2 months;
(3) after the feeding is finished, one pig is randomly selected from the two groups to carry out slaughter experiments. Freely drinking water before slaughtering, slaughtering after fasting for 24h, carrying out carcass division after slaughtering according to a conventional method, and measuring meat quality indexes: pH value, drip loss, cooked meat rate.
(4) The results are shown in Table 2.
TABLE 2 Effect on meat quality
| Control group | Experimental group | |
| pH value | 6.50 | 6.40 |
| Drip loss (%) | 2.25 | 1.37 |
| Cooked meat percentage (%) | 64.37 | 78.04 |
As can be seen from the results of Table 2, the feed prepared according to the present invention can significantly reduce drip loss and provide a cooked meat rate to pigs. The feed prepared by the invention can improve the pork quality when being used for feeding.
The embodiments in the present description are described in a progressive manner, each embodiment focuses on differences from other embodiments, and the same and similar parts among the embodiments are referred to each other.
The previous description of the disclosed embodiments is provided to enable any person skilled in the art to make or use the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other embodiments without departing from the spirit or scope of the invention. Thus, the present invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.
Claims (7)
1. A processing method for comprehensive utilization of persimmons is characterized by comprising the following steps:
(1) screening raw materials;
(2) raw material classification: dividing the persimmon into a first grade, a second grade, a third grade and a fourth grade, wherein the first grade is a persimmon with the specification of not less than 6cm, the second grade is a persimmon with the specification of not less than 5cm and less than 6cm, the third grade is a persimmon with the specification of not less than 4cm and less than 5cm, and the fourth grade is the persimmon with the other specifications;
(3) preparing dried persimmon from primary, secondary and tertiary persimmons, which comprises: peeling, drying by using a rotary machine, pressing and forming, cooling sugar, packaging and warehousing;
(4) preparing a fruit jam from a four-stage persimmon, comprising: peeling, pulping, blending, sterilizing, packaging and warehousing;
(5) fermenting the persimmon peels produced in the step (3) and the step (4) to prepare the feed, wherein the feed comprises the following steps: fermenting, drying, mixing and granulating.
2. The processing method of comprehensive utilization of persimmons according to claim 1, wherein the persimmons selected in step (1) are pistil-persimmons or mirror-surface persimmons without bruises and insect eyes.
3. The processing method for comprehensive utilization of persimmons as claimed in claim 1, wherein said step (3) comprises the following steps:
(31) washing persimmon fruits clean with clear water, removing fruit stalks and sepals, peeling with a peeling knife device, wherein the peeling thickness is 1-2 mm, and recovering persimmon peels for later use;
(32) drying the peeled persimmons by using a rotary dryer at the drying temperature of 45-60 ℃, stopping drying when the moisture content of the wet basis of the persimmons is reduced to 20-30%, and pressing into a cake shape by using forming equipment to obtain a semi-finished product;
(33) cooling sugar: putting the semi-finished product into a ceramic jar, sealing and placing for 5-7 days, and airing for 4-6 hours;
(34) and (7) packaging and warehousing.
4. The processing method for comprehensive utilization of persimmons as claimed in claim 1, wherein said step (4) comprises the following steps:
(41) washing persimmon fruits clean with clear water, removing fruit stalks and sepals, peeling with a peeling knife device, wherein the peeling thickness is 1-2 mm, and recovering persimmon peels for later use;
(42) homogenizing peeled fructus kaki for 3min at 4000r/min to obtain fine fructus kaki pulp;
(43) adding benzoic acid or sorbic acid into the persimmon pulp, wherein the addition amount is 0.3-0.5 g/kg;
(44) and packaging and warehousing after sterilization.
5. The processing method for comprehensive utilization of persimmons as claimed in claim 1, wherein said step (5) comprises the following steps:
(51) putting the persimmon peels into a fermentation workshop for fermentation at the fermentation temperature of 10-15 ℃ for 5-10 d to obtain a fermented product;
(52) drying the fermentation product until the water content is 5-10%;
(53) mixing the dried fermented product with the soybean meal, the corn and the oil residue in a mass ratio of 1:2:2:1, and granulating by adopting a granulator to prepare the granulated feed.
6. The method of claim 5, wherein the drying heat source in step (52) is hot air exhausted from the exhaust outlet of the rotary fan.
7. The processing method of comprehensive utilization of persimmons as claimed in claim 1, wherein said feed prepared in step (5) is used for feeding livestock, and the produced organic fertilizer is used for cultivating vegetables.
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| CN103027279A (en) * | 2013-01-15 | 2013-04-10 | 郑海鸿 | Persimmon jam and preparation method thereof |
| KR20140076738A (en) * | 2012-12-13 | 2014-06-23 | 이민환 | Fermented fodder composition Including persimmon peel and manufacturing method thereof |
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| KR20140076738A (en) * | 2012-12-13 | 2014-06-23 | 이민환 | Fermented fodder composition Including persimmon peel and manufacturing method thereof |
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| CN107333992A (en) * | 2017-08-28 | 2017-11-10 | 广西沙田仙人滩农业投资有限公司 | One breeding boar feed and preparation method thereof |
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