CN1376407A - High-temperature puckery removing method for persimmons - Google Patents
High-temperature puckery removing method for persimmons Download PDFInfo
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- CN1376407A CN1376407A CN01110004A CN01110004A CN1376407A CN 1376407 A CN1376407 A CN 1376407A CN 01110004 A CN01110004 A CN 01110004A CN 01110004 A CN01110004 A CN 01110004A CN 1376407 A CN1376407 A CN 1376407A
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- persimmon
- puckery
- astringent taste
- water
- pot
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- Preparation Of Fruits And Vegetables (AREA)
Abstract
A high-temp heating process for removing harsh taste from persimmon includes such steps as loading the persimmon in water-proof container, putting the container in port or boiler as external container, and heating by water or steam, or loading the persimmon in a container and heating by microwave.
Description
The present invention is the method that the persimmon karyolymph of puckery persimmon is changed into insoluble back production persimmon food.
People just think that persimmon helps to prevent to live and practise the effect that addiction, treatment are still drank after a night very early.Because contain a large amount of water-soluble persimmon tannin and condensation persimmon tannin in the persimmon, they are polyatomic phenol materials.Therefore the fruit juice that squeezes from puckery persimmon has just become the raw material of healthy beverage and healthy food.
The method of utilizing of persimmon was in the past, and sweet persimmon is just eaten something rare, and used after puckery persimmon crude fruit takes away the puckery taste.The mellow fruit peeling is dried and is made dried persimmon.Methods such as also useful in addition ethanol, dry ice are taken away the puckery taste the back for eating something rare and with methods such as overdone fruit making vinegars.It takes away the puckery taste at least will be with several days time.
The present invention will solve is that the Pericarpium Kaki that stays in the time of can not going on the discarded persimmon of the placing channel and stripping persimmon is processed into useful value product, promptly, hesperidium juice and persimmon cellulosic will be produced at short notice behind the puckery persimmon deastringent of a large amount of various qualities with firepower, electricity and microwave high-temperature heating.
With the water in heating such as firepower, the electric heating outer pot, the interior pot that in a single day boiling water that is generated and water vapour just enter at high temperature heating persimmon will become water, has so just hindered water-soluble persimmon to coat with lacquer to insoluble transformation and eliminates puckery effect, and astringent taste is removed.As the method for persimmon deastringent as invention 2 as described in, make the interior pot of putting persimmon and the gap between its pot cover make boiling water and the inaccessiable waterproof construction of water vapour.Its waterproof method is a filling material between interior pot and lid.Only put persimmon in the interior pot, high temperature heating under the condition that does not add water.
The present invention's 3 is put puckery persimmon in heat-resisting bag, tighten sack after staying small de-air hole, does not add water.Put it into outer pot rather than put into invention 2 described in pot, and cover enclosing cover.High temperature is heated to till the persimmon lacquer insoluble in water and astringent taste minimizing of persimmon.
Puckery persimmon is put into the good container of microwave transmission, and the moisture content of possessing in the puckery flesh of persimmon of microwave vibrations with generations such as electronics heating generator, industrial microwave generating apparatus produces high heat reduces astringent taste.When minimizing, astringent taste ends heating.
Effect
Of the present invention discovering: persimmon self or crude fruit in case damaged by worms, sick just softening, astringent taste disappears and is in sweet ripe persimmon state simultaneously, even if this is improper sweetening, after it is eaten up by animal, seed then is brought to other places, and persimmon breeding descendants's effect is so just arranged.The method high temperature heating that persimmon lacquer insoluble in water is taken away the puckery taste also is non-ordinary affair attitude to persimmon, adds the hot water soluble persimmon lacquer insoluble in water that becomes by high temperature astringent taste is disappeared.Add at high temperature and to pine for, the inner contact water of persimmon, water-soluble persimmon lacquer just flows out, and persimmon just can not make persimmon coat with lacquer insoluble in water under the effect of itself, and astringent taste also just can not disappear.And the present invention obtains by cutting off to be heated by high temperature under the situation of outside water inlet that astringent taste reduces, the sweet persimmon that boils.
Below accompanying drawing and symbol are briefly explained.
Fig. 1 illustrates outer pot 5 of the present invention and outer pot cover 6, interior pot 1 interior and the perspective view of inner pot cover 3 and puckery persimmon 2 wherein of outer pot.
In above-mentioned accompanying drawing, 1-interior pot, 2-puckery persimmon, 3-inner pot cover, 4-water tight packing, 5-outer pot, 6-outer pot cover, 7-snorkel, 8-blast pipe.
Embodiment
Embodiment is described with reference to the accompanying drawings.
In having the interior pot 1 of leg, put puckery persimmon 2, do not add water.Water tight packing 4 is arranged on the inner cap 3, cover on interior pot 1 and become waterproof construction.The pot 1 that aforementioned persimmon is housed is put in outer pot 5 inside, covers enclosing cover 6.Outer pot 5 has the snorkel of carrying high-temperature water vapor, is connected on the unshowned steam generating pot of drawing, is used for heating to outer pot 5 delivering vapors, again by blast pipe 8 exhaust steams.High temperature heats puckery persimmon 2, stops heating to water-soluble persimmon lacquer after water insoluble.So just can obtain the few and sweet ripe persimmon of astringent taste.
The present invention forms by above-mentioned manufacture method, so played the effect of narrating below. With Toward the value of the persimmon of eating something rare, dried its product of dried persimmon be subjected to the quality of its shape, size about, no Good fruit and persimmon skin be discarded throwing away then. 2,3 boiler with the present invention as the new method of utilizing The persimmon that high-temperature heating is all, treating capacity is different because of boiler performance, but just can make about 1 hour Astringent taste reduces. With the present invention's 4 microwave method with the power of 600W, about 10 minutes time just Can be with 1 kilogram of persimmon deastringent. Can process the persimmon food of multiple novelty with the persimmon that takes away the puckery taste. Puckery Persimmon contains a large amount of condensed type tannin, and they belong to polyhydric phenols. Contain in addition flavonoids, dimension Give birth to plain C, carrotene, niacin, potassium, zinc, etc., that these compositions have is hypotensive, detoxifcation, Prevent the effect of being still drank after a night and can treat the inflammation of stomach mucous membrane, thereby be considered to have anticancer, antioxygen Change, improve immunologic function and health care a lot of functions of waiting for a long time. Therefore the product that processes with the present invention has Wish to become health food.
Claims (4)
1. high-temperature puckery removing method for persimmons, only the moisture content of self possessing with puckery persimmon crude fruit, freezing fruit does not add water, by the astringent taste of the puckery persimmon of high temperature heating minimizing.
2. the processing method of a persimmon food does not add water in there is the interior pot of waterproof construction in pot and lid gap, close the lid after putting into puckery persimmon; The described interior pot that is placed with persimmon is put into outer pot, cover enclosing cover; In outer pot, put into the persimmon of persimmon lacquer be heated to insoluble till the required water yield of used time; By have firepower, heater such as electric at outer pot, feed high-temperature steam; Perhaps feed high-temperature steam heats from the outside; The water-soluble persimmon lacquer that high temperature is heated to puckery persimmon becomes insoluble, till astringent taste reduces; With the few sweet persimmon of astringent taste is that raw material is produced persimmon food.
3. the processing method of a persimmon food is put into heat-resisting bag with puckery persimmon, tightens sack after staying small de-air hole, does not add water; Put it into the described interior pot of outer pot rather than claim 2 then, cover enclosing cover; Put in the outer pot with the persimmon of persimmon lacquer be heated to insoluble, astringent taste reduce till the required water yield of used time, by have firepower, heater such as electric at outer pot, feed high-temperature steam; Perhaps feed high-temperature steam heats from the outside; Till that the water-soluble persimmon lacquer that high temperature is heated to puckery persimmon converts to is insoluble, astringent taste reduces; With the few sweet persimmon of astringent taste is raw material processing persimmon food.
4. the processing method of a persimmon food does not add water, with microwave puckery persimmon high temperature is heated to astringent taste and reduces; With the persimmon that boils is raw material processing persimmon food.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN01110004A CN1376407A (en) | 2001-03-23 | 2001-03-23 | High-temperature puckery removing method for persimmons |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN01110004A CN1376407A (en) | 2001-03-23 | 2001-03-23 | High-temperature puckery removing method for persimmons |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1376407A true CN1376407A (en) | 2002-10-30 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN01110004A Pending CN1376407A (en) | 2001-03-23 | 2001-03-23 | High-temperature puckery removing method for persimmons |
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| CN (1) | CN1376407A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102415536A (en) * | 2011-12-08 | 2012-04-18 | 山东百杏农业发展有限公司 | Method for preparing dried persimmons |
| CN103393030A (en) * | 2013-08-07 | 2013-11-20 | 黄馨莹 | Preparation method of persimmon crisps |
| CN104893894A (en) * | 2015-05-21 | 2015-09-09 | 王毅 | Persimmon wine and preparation method thereof |
| CN110419709A (en) * | 2019-08-07 | 2019-11-08 | 王永旺 | A kind of preparation method and applications of persimmon syrup |
| CN111000169A (en) * | 2019-07-26 | 2020-04-14 | 天津捷盛东辉保鲜科技有限公司 | Three-dimensional microwave air jet drying technology for persimmon slices |
| CN113575742A (en) * | 2021-08-16 | 2021-11-02 | 通化师范学院 | Method for producing original-taste preserved aronia melanocarpa by fermentation liquor immersion assistance |
| CN115226832A (en) * | 2022-06-22 | 2022-10-25 | 珠海格力电器股份有限公司 | Fruit and vegetable astringency removal device, refrigerator and astringency removal control method |
-
2001
- 2001-03-23 CN CN01110004A patent/CN1376407A/en active Pending
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102415536A (en) * | 2011-12-08 | 2012-04-18 | 山东百杏农业发展有限公司 | Method for preparing dried persimmons |
| CN102415536B (en) * | 2011-12-08 | 2013-06-05 | 山东百杏农业发展有限公司 | Method for preparing dried persimmons |
| CN103393030A (en) * | 2013-08-07 | 2013-11-20 | 黄馨莹 | Preparation method of persimmon crisps |
| CN104893894A (en) * | 2015-05-21 | 2015-09-09 | 王毅 | Persimmon wine and preparation method thereof |
| CN111000169A (en) * | 2019-07-26 | 2020-04-14 | 天津捷盛东辉保鲜科技有限公司 | Three-dimensional microwave air jet drying technology for persimmon slices |
| US11116230B2 (en) * | 2019-07-26 | 2021-09-14 | Sdic Zhonglu Fruit Juice Co., Ltd. | Technology for three-dimensional microwave air-jet drying of persimmon slices |
| CN111000169B (en) * | 2019-07-26 | 2022-09-23 | 天津捷盛东辉保鲜科技有限公司 | Three-dimensional microwave air jet drying technology for persimmon slices |
| CN110419709A (en) * | 2019-08-07 | 2019-11-08 | 王永旺 | A kind of preparation method and applications of persimmon syrup |
| CN113575742A (en) * | 2021-08-16 | 2021-11-02 | 通化师范学院 | Method for producing original-taste preserved aronia melanocarpa by fermentation liquor immersion assistance |
| CN113575742B (en) * | 2021-08-16 | 2023-08-01 | 通化师范学院 | Method for auxiliary production of preserved black chokeberry original flavor by fermentation broth impregnation |
| CN115226832A (en) * | 2022-06-22 | 2022-10-25 | 珠海格力电器股份有限公司 | Fruit and vegetable astringency removal device, refrigerator and astringency removal control method |
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |