CN1695465A - Drying technique of machine integrated deastruingent with dehydration for astringent persimmon - Google Patents
Drying technique of machine integrated deastruingent with dehydration for astringent persimmon Download PDFInfo
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- CN1695465A CN1695465A CN 200510050400 CN200510050400A CN1695465A CN 1695465 A CN1695465 A CN 1695465A CN 200510050400 CN200510050400 CN 200510050400 CN 200510050400 A CN200510050400 A CN 200510050400A CN 1695465 A CN1695465 A CN 1695465A
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Abstract
A technique for mechanically preparing the dried persimmon includes removing puckery taste, softening, protecting color and baking.
Description
Technical field
The present invention relates to persimmon machinery drying technology, particularly a kind of taking away the puckery taste and dewatering integrated astringent persimmon machinery drying technology.
Background technology
The red persimmon in Yongjia is the famous special product of Yongjia County, Zhejiang Province.Persimmon really is Long Circle, and is seedless, and single fruit weight 173 ± 46g belongs to large-scale fruit.The red Diospyros in Yongjia is in puckery persimmon, must could eat through the processing of taking away the puckery taste of the storage of long period or artificial repening after gathering.The production development of the red persimmon in Yongjia is very fast in recent years.Traditionally, the red persimmon in Yongjia postpartum outlet based on marketing fresh.But because ripe fresh fruit utmost point storage tolerance not, the expansion in marketing fresh market is subjected to serious restriction.The red Diospyros in Yongjia is in typical late variety simultaneously, and generally will arrive halcyon days main picking time, and low temperature season also influences the capacity of local market to a certain extent, therefore, for adapting to the development of producing, needs a kind of persimmon process technology of exploitation.The red persimmon in Yongjia has large fruit, high solid content and characteristics such as seedless, is particularly suitable for drying.At source also useful traditional diamond-making technique shines the custom of system dried persimmon.
The dried persimmon that traditional diamond-making technique makes although meat is soft fine and smooth sweet, exists following shortcoming:
1. color and luster is dark brown, and has smoke, and organoleptic quality is relatively poor, the appetite that is not easy to stimulate consumer.
2. the time cycle is long: generally need about 30 days time airing to make the dried persimmon that can stablize storage, be unfavorable for producing in batches.
3. adding is bullied man-hour, and to wait influence serious: to add the duration (November is to December) be rainy season if run into, and owing to lacking enough shining upon, often causes half-finished rotting, and causes the orchard worker can't regain one's original capital.
4. food hygiene is in poor shape: because traditional processing method is long-term open-air airing, semi-finished product and finished product are easy to be subjected to various pollutions such as insect, floating dust, product quality is difficult to guarantee, make that product is difficult to be unfavorable for expanding market for commodities as there being the commodity of strict quality standard to introduce to the market.
5. this pure manual process technology often is confined to family workshop type production among the people, is difficult to be applied to industrial batch production.
Summary of the invention
At the deficiencies in the prior art part, the invention provides a kind of process-cycle weak point, can fully guarantee taking away the puckery taste and dewatering integrated astringent persimmon machinery drying technology of product quality health.
The present invention is to realize by such technical scheme for reaching above purpose: provide a kind of and take away the puckery taste and dewatering integrated astringent persimmon machinery drying technology, may further comprise the steps successively:
1) fresh persimmon being done peeling handles the back and soaked 5～15 minutes in concentration is 0.3～0.5% ethephon solution;
2) above-mentioned persimmon being done insulation with 32～48 ℃ temperature under ventilation state handles until it softening;
3) above-mentioned persimmon is soaked in concentration is 0.25～0.35% sulfite solution protected look in 4～6 minutes and handle;
4) be that 40～50 ℃, relative humidity are to dry 11～13 hours in 55%～80% the container with above-mentioned persimmon in temperature;
5) above-mentioned persimmon is continued to place 11～13 hours in internal temperature is 0～10 ℃ container, processing eases back;
6) above-mentioned persimmon is taken out from container the back and do kneading flattening processing, make the persimmon core further softening;
7) repeat above-mentioned steps 4)～step 6) 2 times;
8) above-mentioned persimmon is put into container once more and smoke, significantly shrink and quality is pliable and tough or its water content is 25～35% until the pulp of described persimmon; Baked temperature is controlled at 40～50 ℃.
As a kind of improvement of taking away the puckery taste with dewatering integrated astringent persimmon machinery drying technology of the present invention: step 2) to handle required time be 24～72 hours in insulation.
As further improvement of taking away the puckery taste with dewatering integrated astringent persimmon machinery drying technology of the present invention: the time of smoking is 11～13 hours in the step 8).
As further improvement of taking away the puckery taste with dewatering integrated astringent persimmon machinery drying technology of the present invention: sulphite is sodium sulfite, sodium hydrogensulfite or sodium pyrosulfite in the step 3).
As further improvement of taking away the puckery taste with dewatering integrated astringent persimmon machinery drying technology of the present invention: ethephon solution concentration is 0.4% in the step 1), and soak time is 10 minutes; Step 2) under 40 ± 3 ℃ temperature, is incubated in and handled 48 hours; Selecting concentration in the step 3) for use is 0.3% sodium pyrosulfite, and bake out temperature is that 45 ± 3 ℃, time are 12 hours in the step 4); The time of easing back is 12 hours in the step 5).
As further improvement of taking away the puckery taste with dewatering integrated astringent persimmon machinery drying technology of the present invention: persimmon is the red persimmon in Yongjia.
Of the present invention taking away the puckery taste and dewatering integrated astringent persimmon machinery drying technology, the processing technology of employing mechanization can adapt to batch process, can also guarantee constant product quality; A whole set of technology is all finished indoor, does not rely on natural conditions, is not subjected to climatic influences, can guarantee that the health of product meets national requirements.Process-cycle is short, minimum only the needs about 5 days; Product color is attractive in appearance, is salmon pink, and the quality exquisiteness is pliable and tough, the flavour sweetness, and smokeless smoke flavour can satisfy consumer's sense organ requirement.
The specific embodiment
Embodiment 1, a kind of taking away the puckery taste and dewatering integrated astringent persimmon machinery drying technology may further comprise the steps successively:
1) the red persimmon in fresh Yongjia being done peeling handles the back and soaked 10 minutes in concentration is 0.4% ethephon solution; Drain then.
2) persimmon after above-mentioned the draining is put into drip pan, persimmon really pushes up upwards, interspaces slightly between persimmon, sends into baking oven and puts on the shelf and do insulation and handle.Temperature of oven is controlled at 40 ± 3 ℃, by regulating baking oven air inlet and the aperture of opening gas port, makes oven interior be in ventilation state.Be incubated after 48 hours, persimmon is softening.
3) be to soak in 0.3% the sodium metabisulfite solution to protect the look processing in 5 minutes with above-mentioned persimmon in concentration then;
4) be that 45 ± 3 ℃, relative humidity are oven dry 12 hours in 55%～80% the baking oven with above-mentioned persimmon in temperature; The relative humidity of oven interior can adopt following method control: regular ventilation dewetting in drying course, when relative air humidity in the baking oven＞80%, open baking oven exhaust outlet and air inlet, hydrofuge 10～15min, drop to below 55% to relative humidity, close ventilating system again.
5) if the room temperature that adds man-hour between 0～10 ℃, is closed the working power of baking oven so, make the internal temperature of baking oven return back to room temperature, persimmon was placed in this baking oven 12 hours, processing eases back; If the room temperature that adds man-hour is below 0 ℃ or more than 10 ℃, the persimmon that will be positioned at so on the drip pan moves to the container that can regulate temperature, and the temperature of control internal tank is 0～10 ℃, and persimmon was placed in this container 12 hours, and processing eases back.
6) above-mentioned persimmon is taken out the back in baking oven or the container and do kneading and flatten and handle, make the persimmon core further softening.
7) repeat above-mentioned steps 4)～step 6) 2 times; After the last flattening of control disposed, the thickness of persimmon was between 1.5～2mm.
8) above-mentioned persimmon is put into once more baking oven and smoked 12 hours, the pulp of persimmon significantly shrinks and quality is pliable and tough, and this moment, its water content was 29.6%; Baked temperature is controlled at about 45 ℃, smoke finish dried persimmon.
9) above-mentioned dried persimmon is carried out vacuum packaging.
Embodiment 2, a kind of taking away the puckery taste and dewatering integrated astringent persimmon machinery drying technology may further comprise the steps successively:
1) the red persimmon in fresh Yongjia being done peeling handles the back and soaked 15 minutes in concentration is 0.3% ethephon solution; Drain then.
2) persimmon after above-mentioned the draining is put into drip pan, persimmon really pushes up upwards, interspaces slightly between persimmon, sends into baking oven and puts on the shelf and do insulation and handle.Temperature of oven is controlled at 45 ± 3 ℃, by regulating baking oven air inlet and the aperture of opening gas port, makes oven interior be in ventilation state.Be incubated after 36 hours, persimmon is softening.
3) be to soak in 0.25% the sodium metabisulfite solution to protect the look processing in 6 minutes with above-mentioned persimmon in concentration then:
4) be that 40～42 ℃, relative humidity are oven dry 13 hours in 55%～80% the baking oven with above-mentioned persimmon in temperature; The relative humidity of oven interior can adopt following method control: regular ventilation dewetting in drying course, when relative air humidity in the baking oven＞80%, open baking oven exhaust outlet and air inlet, hydrofuge 10～15min, drop to below 55% to relative humidity, close ventilating system again.
5) if the room temperature that adds man-hour between 0～10 ℃, is closed the working power of baking oven so, make the internal temperature of baking oven return back to room temperature, persimmon was placed in this baking oven 11 hours, processing eases back; If the room temperature that adds man-hour is below 0 ℃ or more than 10 ℃, the persimmon that will be positioned at so on the drip pan moves to the container that can regulate temperature, and the temperature of control internal tank is 0～10 ℃, and persimmon was placed in this container 11 hours, and processing eases back.
6) above-mentioned persimmon is taken out the back in baking oven or the container and do kneading and flatten and handle, make the persimmon core further softening.
7) repeat above-mentioned steps 4)～step 6) 2 times; After the last flattening of control disposed, the thickness of persimmon was between 1.5～2mm.
8) above-mentioned persimmon is put into once more baking oven and smoked 13 hours, the pulp of persimmon significantly shrinks and quality is pliable and tough, and this moment, its water content was 32.6%; Baked temperature is controlled at about 40～42 ℃, smoke finish dried persimmon.
9) above-mentioned dried persimmon is carried out vacuum packaging.
Embodiment 3, a kind of taking away the puckery taste and dewatering integrated astringent persimmon machinery drying technology may further comprise the steps successively:
1) the red persimmon in fresh Yongjia being done peeling handles the back and soaked 5 minutes in concentration is 0.5% ethephon solution; Drain then.
2) persimmon after above-mentioned the draining is put into drip pan, persimmon really pushes up upwards, interspaces slightly between persimmon, sends into baking oven and puts on the shelf and do insulation and handle.Temperature of oven is controlled at 35 ± 3 ℃, by regulating baking oven air inlet and the aperture of opening gas port, makes oven interior be in ventilation state.Be incubated after 72 hours, persimmon is softening.
3) be to soak in 0.35% the sodium metabisulfite solution to protect the look processing in 4 minutes with above-mentioned persimmon in concentration then:
4) be that 48～50 ℃, relative humidity are oven dry 11 hours in 55%～80% the baking oven with above-mentioned persimmon in temperature; The relative humidity of oven interior can adopt following method: regular ventilation dewetting in drying course, when relative air humidity in the baking oven＞80%, open baking oven exhaust outlet and air inlet, hydrofuge 10～15min, drop to below 55% to relative humidity, close ventilating system again.
5) if the room temperature that adds man-hour between 0～10 ℃, is closed the working power of baking oven so, make the internal temperature of baking oven return back to room temperature, persimmon was placed in this baking oven 13 hours, processing eases back; If the room temperature that adds man-hour is below 0 ℃ or more than 10 ℃, the persimmon that will be positioned at so on the drip pan moves to the container that can regulate temperature, and the temperature of control internal tank is 0～10 ℃, and persimmon was placed in this container 13 hours, and processing eases back.
6) above-mentioned persimmon is taken out the back in baking oven or the container and do kneading and flatten and handle, make the persimmon core further softening.
7) repeat above-mentioned steps 4)～step 6) 2 times; After the last flattening of control disposed, the thickness of persimmon was between 1.5～2mm.
8) above-mentioned persimmon is put into once more baking oven and smoked 11 hours, the pulp of persimmon significantly shrinks and quality is pliable and tough, and this moment, its water content was 31.9%; Baked temperature is controlled at about 48～50 ℃, smoke finish dried persimmon.
9) above-mentioned dried persimmon is carried out vacuum packaging.
Traditional solarization method and water content, soluble solid (TSS), color and luster, the organoleptic quality of the dried persimmon of making according to mechanical drying technology of the present invention are done contrast as shown in table 1.
Adopt TA-XT-2 type texture analyser (Britain StableMicro Systems), the organoleptic quality of the dried persimmon made according to traditional solarization method and mechanical drying technology of the present invention is carried out the analysis of further matter structure (solarization method gained dried persimmon water content has been adjusted to the water content that is equal to embodiment 1 herein, promptly 29.6%), the gained comparing result sees Table 2.
Table 1
| Product | Water content (%) | TSS (%) | Color and luster (Hunter coefficient) * | Organoleptic quality | |||
| L | a | b | YI | ||||
| Solarization method | 34.1 | 59.2 | 18.54 | -0.63 | 2.56 | 22.02 | Profound sepia, the quality exquisiteness is pliable and tough, the flavour sweetness, but smoke is arranged. |
| Machinery drying (embodiment 1) | 29.6 | 62.4 | 24.34 | 6.95 | 8.83 | 83.23 | Integral body is Chinese red, and mouthfeel quality exquisiteness is pliable and tough, flavour sweetness, smokeless smoke flavour. |
| Machinery drying (embodiment 2) | 32.6 | 61.7 | 30.37 | 8.91 | 10.62 | 84.11 | Vivider is orange-yellow, and transparent feel is arranged, the delicate mouthfeel sweetness. |
| Machinery drying (embodiment 3) | 31.9 | 58.8 | 27.05 | 7.17 | 9.46 | 85.03 | Darker yellow orange, transparent feel slightly, delicate mouthfeel. |
* in the color expression system of Hunter (Hunter), L represents shading value, and L represents shading value, and+a represents red degree, and-a represents green degree; + b represents yellow degree, and-b represents blue degree.Achromatization (grey) then when ab is zero, YI is a yellow colour index
Table 2
| Characteristic index | Machinery drying dried persimmon (embodiment 1) | Tradition Exposure to Sunlight dried persimmon |
| Bioyield point (shearing chew characteristics) forward position slope (toughness) puncture work done (hardness) is returned and is removed work done (viscosity) | ?6.85kg/cm 2?1.14kg/cm 2.mm ?? ?? ?6.22×10 -2J ?0.61×10 -2J | ??7.82kg/cm 2??(1)2.16kg/cm 2.mm ??(2)0.77kg/cm 2.mm average 1.18kg/cm 2.mm ??8.20×10 -2J ??1.60×10 -2J |
The result of matter structure analysis shows that under the essentially identical situation of water content, dried persimmon pliability and the chewiness processed with drying technology of the present invention slightly are better than the Exposure to Sunlight dried persimmon, and toughness is basic identical, and viscosity is lower than the Exposure to Sunlight dried persimmon.These results show that the quality outline of mechanical drying dried persimmon is better than the Exposure to Sunlight dried persimmon.
At last, it is also to be noted that what more than enumerate only is several specific embodiments of the present invention.Obviously, the invention is not restricted to above embodiment, many distortion can also be arranged.All distortion that those of ordinary skill in the art can directly derive or associate from content disclosed by the invention all should be thought protection scope of the present invention.
Claims (6)
1, a kind of taking away the puckery taste and dewatering integrated astringent persimmon machinery drying technology is characterized in that may further comprise the steps successively:
1), fresh persimmon being done peeling handles the back and soaked 5～15 minutes in concentration is 0.3～0.5% ethephon solution;
2), above-mentioned persimmon being done insulation with 32～48 ℃ temperature under ventilation state handles until it softening;
3), above-mentioned persimmon is soaked in concentration is 0.25～0.35% sulfite solution protected look in 4～6 minutes and handle;
4) be that 40～50 ℃, relative humidity are to dry 11～13 hours in 55%～80% the container in temperature, with above-mentioned persimmon;
5), above-mentioned persimmon is continued to place 11～13 hours in internal temperature is 0～10 ℃ container, processing eases back;
6), above-mentioned persimmon is taken out the back from container do kneading and flatten and handle, make the persimmon core further softening;
7), repeat above-mentioned steps 4)～step 6) 2 times;
8), above-mentioned persimmon put into container once more smoke, significantly shrink and quality is pliable and tough or its water content is 25～35% until the pulp of described persimmon; Baked temperature is controlled at 40～50 ℃.
2, a kind of taking away the puckery taste and dewatering integrated astringent persimmon machinery drying technology according to claim 1 is characterized in that: described step 2) insulation processing required time is 24～72 hours.
3, a kind of taking away the puckery taste and dewatering integrated astringent persimmon machinery drying technology according to claim 2, it is characterized in that: the time of smoking is 11～13 hours in the described step 8).
4, a kind of taking away the puckery taste and dewatering integrated astringent persimmon machinery drying technology according to claim 3, it is characterized in that: sulphite is sodium sulfite, sodium hydrogensulfite or sodium pyrosulfite in the described step 3).
5, a kind of taking away the puckery taste and dewatering integrated astringent persimmon machinery drying technology according to claim 4, it is characterized in that: ethephon solution concentration is 0.4% in the described step 1), soak time is 10 minutes; Described step 2) under 40 ± 3 ℃ temperature, is incubated in and handled 48 hours; Selecting concentration in the described step 3) for use is 0.3% sodium pyrosulfite, and bake out temperature is that 45 ± 3 ℃, time are 12 hours in the described step 4); The time of easing back is 12 hours in the described step 5).
6, a kind of according to claim 1 or 5 taking away the puckery taste and dewatering integrated astringent persimmon machinery drying technology is characterized in that: described persimmon is the red persimmon in Yongjia.
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| CN1317960C CN1317960C (en) | 2007-05-30 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105876687A (en) * | 2016-04-12 | 2016-08-24 | 山东省果树研究所 | Preparation methods of preserved persimmons and dried persimmons without residual astringent taste |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1233247C (en) * | 2003-05-08 | 2005-12-28 | 冷平 | Persimmon astringency-eliminating and crispness keeping method |
| CN1561766A (en) * | 2004-04-09 | 2005-01-12 | 晋城市鑫山生物工程有限公司 | Processing method for losing puckery of persimmon |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105876687A (en) * | 2016-04-12 | 2016-08-24 | 山东省果树研究所 | Preparation methods of preserved persimmons and dried persimmons without residual astringent taste |
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