CN1561766A - Processing method for losing puckery of persimmon - Google Patents
Processing method for losing puckery of persimmon Download PDFInfo
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- CN1561766A CN1561766A CN 200410012226 CN200410012226A CN1561766A CN 1561766 A CN1561766 A CN 1561766A CN 200410012226 CN200410012226 CN 200410012226 CN 200410012226 A CN200410012226 A CN 200410012226A CN 1561766 A CN1561766 A CN 1561766A
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- persimmon
- ozone
- processing method
- astringent liquid
- hour
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Abstract
A method for removing puckery taste from persimmon includes proportionally adding NaCO3 and Ca(OH)2 to warm water, immersing the persimmon in it for 5-8 hrs, aerating ozone in the liquid, and continuous immersing for one hour.
Description
Technical field
The present invention relates to a kind of persimmon deastringent processing method.The processing and treating method that belongs to a kind of fruit.
Background technology
Persimmon is one of characteristic fruit of China, have very high nutritive value, but the persimmon of China all is puckery persimmon basically, need treats to handle and to eat through taking away the puckery taste after the maturation, and the existing processing method of taking away the puckery taste is deliquescing, blackening after making persimmon deastringent, is not easy to storage, transportation.And after placing a period of time, easily multiple puckery, be difficult to shelf and sell, influenced the market sale of persimmon greatly, damaged orchard worker's interests.
Summary of the invention
Purpose of the present invention overcomes above-mentioned the deficiencies in the prior art part exactly, multiple not puckery after a kind of the taking away the puckery taste, not deliquescing blackening is provided, is beneficial to the persimmon deastringent processing method of preservation.
The inventive method is:
1, with NaCO
3And Ca (OH)
2Ratio according to the 0.1%-0.2% of water weight is added in the warm water respectively, and it is stand-by to be mixed with astringent liquid;
2, select the persimmon of six medium wells to put into astringent liquid immersion 5-8 hour, the astringent liquid temperature remains on 45 ℃-50 ℃.
3, feed ozone in the astringent liquid, keep 45 ℃ of-50 ℃ of temperature, continue to soak 1 hour.
The addition of ozone is according to adding 0.7-0.8 milligram meter in every kg water.
4, the persimmon taking-up is sweet persimmon.
Emerge in worm water behind astringent liquid emerge in worm water and the adding ozone, main purpose is that the liquid tannin in the puckery persimmon is converted into the solid tannin as early as possible, polysaccharide is hydrolyzed to monose and sweetens.
Compare with existing persimmon deastringent processing method, the inventive method multiple not puckery, not deliquescing blackening after taking away the puckery taste, be beneficial to storage and transport, and the time is short, cost is low.Be particularly useful in series of products such as batch machining production persimmon beverage, persimmon canned goods, persimmon soft sweets and persimmon vinegar, using.
The specific embodiment
To handle the double centner persimmon, method is:
1, adds water in the insulation groove, and heat water to 45 ℃ of-50 ℃ of temperature; With NaCO
3And Ca (OH)
2It is stand-by to be added in the warm water dissolving according to the ratio of the 0.1%-0.2% of water weight respectively;
2, select the persimmon of six medium wells to put into warm water immersion 5-8 hour, water temperature remains on 45 ℃-50 ℃.The water yield is advisable just in time to flood persimmon.
3, adopt ozone machine in warm water, to lead to ozone 10-20 minute, keep 45 ℃ of-50 ℃ of temperature, continue to soak 1 hour.
It is 600 milligrams/cubic metre that ozone machine is selected concentration for use, the ozone generating capacity be the 3.5-500 milligram/hour.
4, will be incubated in the groove water and emit, and take out persimmon and be sweet persimmon.
Can directly eat through the puckery persimmon after the said method processing; Or squeeze the juice and cook beverage, and the yield rate height of squeezing the juice, multiple not puckery after the placement.
Claims (3)
1, a kind of persimmon deastringent processing method is characterized in that:
(1) with NaCO
3And Ca (OH)
2Ratio according to the 0.1%-0.2% of water weight is added in the warm water respectively, and it is stand-by to be mixed with astringent liquid;
(2) select the persimmon of six medium wells to put into astringent liquid immersion 5-8 hour, the astringent liquid temperature remains on 45 ℃-50 ℃.
(3) feed ozone in the astringent liquid, keep 45 ℃ of-50 ℃ of temperature, continue to soak 1 hour.
(4) the persimmon taking-up is sweet persimmon.
2, persimmon deastringent processing method as claimed in claim 1 is characterized in that feeding in the astringent liquid amount of ozone according to adding 0.7-0.8 milligram meter in every kg water.
3, persimmon deastringent processing method as claimed in claim 1, when it is characterized in that in the astringent liquid feeding ozone according to every processing double centner persimmon need adopt concentration be 600 milligrams/cubic metre, ozone generating capacity be the 3.5-500 milligram/hour ozone machine in warm water logical ozone 10-20 minute.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200410012226 CN1561766A (en) | 2004-04-09 | 2004-04-09 | Processing method for losing puckery of persimmon |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200410012226 CN1561766A (en) | 2004-04-09 | 2004-04-09 | Processing method for losing puckery of persimmon |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1561766A true CN1561766A (en) | 2005-01-12 |
Family
ID=34477956
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 200410012226 Pending CN1561766A (en) | 2004-04-09 | 2004-04-09 | Processing method for losing puckery of persimmon |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1561766A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1317960C (en) * | 2005-05-23 | 2007-05-30 | 浙江大学 | Drying technique of machine integrated deastruingent with dehydration for astringent persimmon |
| CN103948104A (en) * | 2014-04-27 | 2014-07-30 | 张满囤 | Preparation method of persimmon juice |
| CN105076909A (en) * | 2014-05-24 | 2015-11-25 | 陶育照 | Deastringenting processing method of fresh persimmons |
| CN106107422A (en) * | 2016-06-16 | 2016-11-16 | 金寨奎武生态农业综合开发科技有限公司 | A kind of acerbity removing method of Fructus Kaki |
| CN106666284A (en) * | 2016-12-26 | 2017-05-17 | 陕西安康硒谷明珠生物科技开发有限公司 | Preparation method of shine skin papaya composite fruit juice beverage |
| CN106798004A (en) * | 2017-02-28 | 2017-06-06 | 桂林浩新科技服务有限公司 | A kind of method of persimmon deastringent |
| CN107996692A (en) * | 2017-12-16 | 2018-05-08 | 李炫颖 | A kind of processing method of persimmon deastringent |
-
2004
- 2004-04-09 CN CN 200410012226 patent/CN1561766A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1317960C (en) * | 2005-05-23 | 2007-05-30 | 浙江大学 | Drying technique of machine integrated deastruingent with dehydration for astringent persimmon |
| CN103948104A (en) * | 2014-04-27 | 2014-07-30 | 张满囤 | Preparation method of persimmon juice |
| CN105076909A (en) * | 2014-05-24 | 2015-11-25 | 陶育照 | Deastringenting processing method of fresh persimmons |
| CN106107422A (en) * | 2016-06-16 | 2016-11-16 | 金寨奎武生态农业综合开发科技有限公司 | A kind of acerbity removing method of Fructus Kaki |
| CN106666284A (en) * | 2016-12-26 | 2017-05-17 | 陕西安康硒谷明珠生物科技开发有限公司 | Preparation method of shine skin papaya composite fruit juice beverage |
| CN106798004A (en) * | 2017-02-28 | 2017-06-06 | 桂林浩新科技服务有限公司 | A kind of method of persimmon deastringent |
| CN107996692A (en) * | 2017-12-16 | 2018-05-08 | 李炫颖 | A kind of processing method of persimmon deastringent |
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| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |