WO2016141871A1 - 一种柿饼的加工方法 - Google Patents

一种柿饼的加工方法 Download PDF

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WO2016141871A1
WO2016141871A1 PCT/CN2016/075842 CN2016075842W WO2016141871A1 WO 2016141871 A1 WO2016141871 A1 WO 2016141871A1 CN 2016075842 W CN2016075842 W CN 2016075842W WO 2016141871 A1 WO2016141871 A1 WO 2016141871A1
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persimmon
hours
persimmons
baking
degrees celsius
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PCT/CN2016/075842
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English (en)
French (fr)
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王书亮
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王书亮
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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

Definitions

  • the invention belongs to the technical field of fruit processing and production, and particularly relates to a method for processing persimmon fruit.
  • Persimmon contains sugar, starch, fat, protein, vitamins and iron, calcium, phosphorus and other nutrients. It has many medicinal effects such as hemostasis, blood pressure reduction, spleen and stomach, and elimination of mouth sores.
  • persimmons are not easy to keep fresh, and the persimmons are generally processed into persimmons.
  • Persimmon is a traditional food in China and has a long history of processing.
  • Persimmon sugar mannitol sugar, glucose, fructose
  • up to 65%, protein 1.5%, fat 0.1% contains a variety of vitamins, which vitamin C and sugar are higher than the average fruit, nutritious, sweet, with nourishing fitness The effect.
  • the application publication No. CN 103005320A1 discloses a method for processing persimmon cake, comprising the following steps: selecting fruit ⁇ periping fruit persimmon ⁇ persimmon fruit baking ⁇ softening ⁇ depilation ⁇ stacking ⁇ shaping ⁇ packaging ⁇ frosting; specifically 1 , take the maturity of 80-90%, the texture of the hard and crisp persimmon fruit peeling, 2, sterilization in the microwave sterilization machine for 5min, 3, heat pump baking room 55-60 ° C baking 12 hours, 4, natural ventilation softening 12 hours 5, the barn control is off at 45-50 °C for 12 hours, 6, stacking for 8 hours and then standing at room temperature for 4 hours, 7, after stacking, open 45-50 °C hot air for 12 hours, 8, persimmon fruit change Softly exit the baking room and knead the persimmon cake, comprising the following steps: selecting fruit ⁇ periping fruit persimmon ⁇ persimmon fruit baking ⁇ softening ⁇ depilation ⁇ stacking ⁇ shaping ⁇ packaging
  • Vacuum pack and stack in the cold storage The temperature of the cold storage is controlled at -4-1 °C. After one week, it is frosted to obtain the finished product.
  • the implementation of the invention improves the production efficiency of the dried persimmon, reduces the production cost, is simple in operation, has low investment, and the product quality is controllable, and can be suitable for general industrial production.
  • the present invention proposes a persimmon processing method which is simple in operation, low in production cost, high in quality, and easy to be industrially produced on a large scale.
  • the persimmon processing method of the present invention comprises the following steps:
  • the first step picking fruit
  • the second step fumigation sterilization
  • the third step preliminary dehumidification, dislocation, sugar preservation and further sterilization
  • the optimum temperature in the oven is 218 degrees Celsius.
  • the fourth step is to completely dislocate and synthesize natural sugar.
  • the sealed container is filled with edible carbon dioxide gas, and further deodorized, and the persimmon is completely synthesized into natural sugar, and the charging time is 68-72 hours, and the filling amount is 45 kg of carbon dioxide liquefaction weight per ton of persimmon.
  • the fifth step peeling, quick freezing and shaping
  • the persimmons which are completely dislocated and synthesized with natural sugar are artificially peeled, placed in a tray, and then placed in a freezing apparatus, and rapidly frozen at a temperature of -40 ° C.
  • the frozen skinless persimmon meat is sent to the baking equipment and baked with a constant temperature of 45-50 degrees Celsius. Baked and dehydrated, the time is not more than 13 hours, and the moisture content after baking is not less than 22% and not more than 24%. At this time, the persimmon meat after dehydration maintains a natural bright and vivid color.
  • the dried persimmons are classified into categories in the sterilizing workshop, vacuum-packed by transparent film according to one or weighing, and become a commercial product.
  • the positive effect of the invention is that 1, the natural ripe fruit is used, the sugar content is high, and the original taste of the fresh persimmon fruit is preserved; 2. the cake is not repeatedly pressed, the air is not directly contacted during the processing, no bacterial virus infection, and clean. Sanitary; 3, the finished products are all natural sugar, do not add any sweet substances such as sugar, honey, etc., and are not marinated by any sugar, honey and other sweet substances, completely different from traditional candied fruit, candied fruit, and sugar. Class 4; does not contain any food additives, preservatives; 5, the appearance of no frost, bright colors, beautiful and beautiful; 6, delicate taste, still if the sauce, bite, chew in the natural juice flowing in the mouth, attracting appetite.
  • Embodiment 1 The dried persimmon processing method of the present invention comprises the following steps:
  • the first step picking fruit
  • the second step fumigation sterilization
  • the third step preliminary dehumidification, dislocation, sugar preservation and further sterilization
  • the fourth step is to completely dislocate and synthesize natural sugar.
  • the sealed container was filled with edible carbon dioxide gas, and further deodorized, and the persimmon was completely synthesized into natural sugar.
  • the filling time was 68 hours, and the filling amount was 45 kg of carbon dioxide liquefied weight per ton of persimmon.
  • the fifth step peeling, quick freezing and shaping
  • the persimmons which are completely dislocated and synthesized with natural sugar are artificially peeled, placed in a tray, and then placed in a freezing apparatus, and rapidly frozen at a temperature of -40 ° C.
  • the frozen skinless persimmon meat is sent to the baking equipment, and is baked and dehydrated with a constant temperature of 50 degrees Celsius for a time of not more than 13 hours, and the moisture content after baking is not less than 22% and not more than 24%.
  • the persimmon meat after dehydration maintains a natural and ripe bright color.
  • the dried persimmons are classified into categories in the sterilizing workshop, vacuum-packed by transparent film according to one or weighing, and become a commercial product.
  • Embodiment 2 The dried persimmon processing method of the present invention comprises the following steps:
  • the first step picking fruit
  • the second step fumigation sterilization
  • the third step preliminary dehumidification, dislocation, sugar preservation and further sterilization
  • the fourth step is to completely dislocate and synthesize natural sugar.
  • the sealed container was filled with edible carbon dioxide gas, and further deodorized, and the persimmon was completely synthesized into natural sugar.
  • the filling time was 72 hours, and the filling amount was 45 kg of carbon dioxide liquefied weight per ton of persimmon.
  • the fifth step peeling, quick freezing and shaping
  • the persimmons which are completely dislocated and synthesized with natural sugar are artificially peeled, placed in a tray, and then placed in a freezing apparatus, and rapidly frozen at a temperature of -40 ° C.
  • the frozen skinless persimmon meat is sent to the baking equipment, and is baked and dehydrated with a constant temperature of 45 degrees Celsius for a time of not more than 13 hours, and the moisture content after baking is not less than 22% and not more than 24%.
  • the persimmon meat after dehydration maintains a natural and ripe bright color.
  • the dried persimmons are classified into categories in the sterilizing workshop, vacuum-packed by transparent film according to one or weighing, and become a commercial product.
  • Embodiment 3 The dried persimmon processing method of the present invention comprises the following steps:
  • the first step picking fruit
  • the second step fumigation sterilization
  • the third step preliminary dehumidification, dislocation, sugar preservation and further sterilization
  • the fourth step is to completely dislocate and synthesize natural sugar.
  • the sealed container is filled with edible carbon dioxide gas for further dislocation, so that the persimmon is completely synthesized with natural sugar.
  • the filling time is 70 hours, and the filling amount is 45 kg of carbon dioxide liquefaction weight per ton of persimmon.
  • the fifth step peeling, quick freezing and shaping
  • the persimmons which are completely dislocated and synthesized with natural sugar are artificially peeled, placed in a tray, and then placed in a freezing apparatus, and rapidly frozen at a temperature of -40 ° C.
  • the frozen skinless persimmon meat is sent to the baking equipment, and is baked and dehydrated with a constant temperature of 48 degrees Celsius for a time of not more than 13 hours, and the moisture content after baking is not less than 22% and not more than 24%. At this time, the dried persimmon remains
  • the dried persimmons are classified into categories in the sterilizing workshop, vacuum-packed by transparent film according to one or weighing, and become a commercial product.

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Storage Of Fruits Or Vegetables (AREA)

Abstract

一种柿饼的加工方法，包括如下步骤：在农历霜降过后，人工采摘果实；将柿子热气熏蒸48-72小时；用托盘直接转移至密闭容器，均匀喷洒56-70酒精度的纯粮食酿造白酒，然后在烘烤炉中210-225℃的温度下烘烤不超1小时；向密闭容器充入食用二氧化碳气体68-72小时，使柿子完全合成自然糖；脱皮、速冻定型后，用45-50℃的恒定温度的热风进行烘烤脱水13小时，使水分含量不低于22％且不能大于24％，在无菌化车间将柿饼分级分类、按个或称量用透明膜真空包装，成为市售商品。本方法制得的柿饼含糖量高，保留柿子鲜果的原味，颜色鲜亮，口感细腻。

Description

一种柿饼的加工方法 技术领域
本发明属于水果加工生产技术领域，具体涉及柿果的加工方法。
背景技术
柿子味道甜美，营养丰富，柿子含有糖分、淀粉、脂肪、蛋白质、维生素和铁、钙、磷等营养成分，具有止血、降压、健脾胃、消除口疮等很多药用功效。但柿子不容易保鲜，一般是将柿子加工成柿饼。柿饼是我国传统食品，加工历史悠久。柿饼含糖(甘露醇糖、葡萄糖、果糖)量高达65％以上、蛋白质1.5％、脂肪0.1％，含有多种维生素，其中维生素C和糖分比一般水果高，营养丰富，味道甘美，具有滋补健身之功效。
但柿饼的传统加工一直采用自然干燥法，手工生产，依靠自然干制，费工费时，产品质量难以保证，优质品率低，尤其遇到阴雨天气，造成柿饼发霉腐烂，成品率低。
目前还有人工干燥法，主要是在烤房反复烘烤和人工多次反复捏饼成形，生产时间长，质量无法保证。例如申请公布号CN 103005320A1公开了一种柿饼的加工方法，包括如下步骤：选果→柿果灭菌→柿果烘烤→软化→脱涩→堆捂→整形→包装→呈霜；具体为1、取成熟度80-90％、质地硬脆的柿果去皮，2、微波灭菌机中灭菌5min，3、热泵烤房55-60℃烘烤12小时，4、自然通风软化12小时，5、烤房控制在45-50℃脱涩12小时，6、堆捂8小时后常温放置4小时，7、堆捂后开起45-50℃热风烘烤12小时，8、柿果变软退出烤房用手将柿饼捏成圆形；9、真空包装、堆放于冷库，冷库温度控制在-4-1℃，放置一周后呈霜，得到成品。本发明的实施，提高了柿饼生产效率，降低了生产成本，操作简单，投资少，产品质量可控，可适合一般工业化生产。
上述加工生产方法的不足是，1、为了便于削皮加工，目前采摘季节大多是在霜降前柿子没有完全成熟时加工，此时柿子发硬便于削皮；经申请人实验，柿子在霜降后至未上冻前才完全自然成熟，此时含糖量最高，可达66.8％，且已基本自然脱涩；所以目前加工方法顾此失彼，使柿饼糖度不够、脱涩时间长、 味道欠佳；2、反复用手捏饼，每次捏饼每个都得在五分钟以上，不能工业化大生产，且极其不卫生；3、加工出来的仍属于传统的果霜覆盖的柿饼，颜色外观不尽人意。
发明内容
为了克服现有技术的不足，本发明提出一种操作简单，生产成本低、品质高，且易于工业化规模生产的柿饼加工方法。
本发明的柿饼加工方法包括如下步骤：
第一步，采摘选果
在农历霜降过后，柿子完全成熟即将自然落地时，人工采摘果实，确保柿子整体完美，外观上仍保留着果皮自然分泌的果霜。
第二步，熏蒸杀菌
将柿子装入托盘送入蒸气设备，热气熏蒸48-72小时，确保柿子外表没有任何毒病菌存活。
第三步，初步脱湿、脱涩、保糖和进一步杀菌
熏蒸杀菌完毕后，用托盘直接转移至密闭容器，均匀喷洒56-70酒精度的纯粮食酿造白酒，喷洒时要求每吨柿子白酒用量1kg为宜，然后在烘烤炉中210-225摄氏度的温度下烘烤不超1小时，脱除部分水分并使白酒完全蒸发，无酒味。
烘烤炉中的最佳温度为218摄氏度。
第四步，完全脱涩、合成自然糖
向密闭容器充入食用二氧化碳气体，进行进一步的脱涩，使柿子完全合成自然糖，充入时间为68-72小时，充入量为每吨柿子充45公斤二氧化碳液化重量。
第五步，脱皮、速冻定型
将完全脱涩、合成自然糖的柿子人工脱皮，装入托盘后入冷冻设备，在-40摄氏度的温度下速冻成型。
第六步，最终脱水
将冷冻无皮柿肉送入烘烤设备，用45-50摄氏度的恒定温度的热风进行烘 烤脱水，时间不大于13小时，烘烤后使水分含量不低于22％且不能大于24％，此时脱水后的柿肉保持自然熟透的鲜亮颜色。
第七步，成品包装
脱水结束后，按照食品加工无菌化操作要求，在无菌化车间将柿饼分级分类、按个或称量用透明膜真空包装，成为市售商品。
本发明的积极效果是，1、采用自然熟透的果实，含糖量高，体现保留柿子鲜果的原味；2、不用反复人手捏饼，加工过程中不直接接触空气，无细菌病毒感染，干净卫生；3、成品全是自然糖，不添加任何糖份、蜜类等甜味物质，也不经过任何糖份、蜜类等甜味物质腌制，完全区别于传统的果脯、蜜饯、饴糖之类；4、不含任何食品添加剂、防腐剂；5、外表不含霜，颜色鲜亮，娇艳漂亮；6、口感细腻，犹如果酱，咬、嚼中有天然果汁在口中流动，引人食欲。
具体实施方式
实施例一：本发明的柿饼加工方法包括如下步骤：
第一步，采摘选果
在农历霜降过后，柿子完全成熟即将自然落地时，人工采摘果实，确保柿子整体完美，外观上仍保留着果皮自然分泌的果霜。
第二步，熏蒸杀菌
将柿子装入托盘送入蒸气设备，热气熏蒸48小时，确保柿子外表没有任何毒病菌存活。
第三步，初步脱湿、脱涩、保糖和进一步杀菌
熏蒸杀菌完毕后，用托盘直接转移至密闭容器，均匀喷洒70酒精度的纯粮食酿造白酒，喷洒时要求每吨柿子白酒用量1kg为宜，然后在烘烤炉中215摄氏度的温度下烘烤不超1小时，脱除部分水分并使白酒完全蒸发，无酒味。
第四步，完全脱涩、合成自然糖
向密闭容器充入食用二氧化碳气体，进行进一步的脱涩，使柿子完全合成自然糖，充入时间为68小时，充入量为每吨柿子充45公斤二氧化碳液化重量。
第五步，脱皮、速冻定型
将完全脱涩、合成自然糖的柿子人工脱皮，装入托盘后入冷冻设备，在-40摄氏度的温度下速冻成型。
第六步，最终脱水
将冷冻无皮柿肉送入烘烤设备，用50摄氏度的恒定温度的热风进行烘烤脱水，时间不大于13小时，烘烤后使水分含量不低于22％且不能大于24％，此时脱水后的柿肉保持自然熟透的鲜亮颜色。
第七步，成品包装
脱水结束后，按照食品加工无菌化操作要求，在无菌化车间将柿饼分级分类、按个或称量用透明膜真空包装，成为市售商品。
实施例二：本发明的柿饼加工方法包括如下步骤：
第一步，采摘选果
在农历霜降过后，柿子完全成熟即将自然落地时，人工采摘果实，确保柿子整体完美，外观上仍保留着果皮自然分泌的果霜。
第二步，熏蒸杀菌
将柿子装入托盘送入蒸气设备，热气熏蒸60小时，确保柿子外表没有任何毒病菌存活。
第三步，初步脱湿、脱涩、保糖和进一步杀菌
熏蒸杀菌完毕后，用托盘直接转移至密闭容器，均匀喷洒56酒精度的纯粮食酿造白酒，喷洒时要求每吨柿子白酒用量1kg为宜，然后在烘烤炉中210摄氏度的温度下烘烤不超1小时，脱除部分水分并使白酒完全蒸发，无酒味。
第四步，完全脱涩、合成自然糖
向密闭容器充入食用二氧化碳气体，进行进一步的脱涩，使柿子完全合成自然糖，充入时间为72小时，充入量为每吨柿子充45公斤二氧化碳液化重量。
第五步，脱皮、速冻定型
将完全脱涩、合成自然糖的柿子人工脱皮，装入托盘后入冷冻设备，在-40摄氏度的温度下速冻成型。
第六步，最终脱水
将冷冻无皮柿肉送入烘烤设备，用45摄氏度的恒定温度的热风进行烘烤脱水，时间不大于13小时，烘烤后使水分含量不低于22％且不能大于24％，此时脱水后的柿肉保持自然熟透的鲜亮颜色。
第七步，成品包装
脱水结束后，按照食品加工无菌化操作要求，在无菌化车间将柿饼分级分类、按个或称量用透明膜真空包装，成为市售商品。
实施例三：本发明的柿饼加工方法包括如下步骤：
第一步，采摘选果
在农历霜降过后，柿子完全成熟即将自然落地时，人工采摘果实，确保柿子整体完美，外观上仍保留着果皮自然分泌的果霜。
第二步，熏蒸杀菌
将柿子装入托盘送入蒸气设备，热气熏蒸72小时，确保柿子外表没有任何毒病菌存活。
第三步，初步脱湿、脱涩、保糖和进一步杀菌
熏蒸杀菌完毕后，用托盘直接转移至密闭容器，均匀喷洒60酒精度的纯粮食酿造白酒，喷洒时要求每吨柿子白酒用量1kg为宜，然后在烘烤炉中225摄氏度的温度下烘烤不超1小时，脱除部分水分并使白酒完全蒸发，无酒味。
第四步，完全脱涩、合成自然糖
向密闭容器充入食用二氧化碳气体，进行进一步的脱涩，使柿子完全合成自然糖，
充入时间为70小时，充入量为每吨柿子45公斤二氧化碳液化重量。
第五步，脱皮、速冻定型
将完全脱涩、合成自然糖的柿子人工脱皮，装入托盘后入冷冻设备，在-40摄氏度的温度下速冻成型。
第六步，最终脱水
将冷冻无皮柿肉送入烘烤设备，用48摄氏度的恒定温度的热风进行烘烤脱水，时间不大于13小时，烘烤后使水分含量不低于22％且不能大于24％， 此时脱水后的柿肉保持
自然熟透的鲜亮颜色。
第七步，成品包装
脱水结束后，按照食品加工无菌化操作要求，在无菌化车间将柿饼分级分类、按个或称量用透明膜真空包装，成为市售商品。

Claims (5)

  1. 一种柿饼的加工方法，其特征在于包括如下步骤：
    第一步，采摘选果
    在农历霜降过后，柿子完全成熟即将自然落地时，人工采摘果实，确保柿子整体完美，外观上仍保留着果皮自然分泌的果霜；
    第二步，熏蒸杀菌
    将柿子装入托盘送入蒸气设备，热气熏蒸48-72小时，确保柿子外表没有任何毒病菌存活；
    第三步，初步脱湿、脱涩、保糖和进一步杀菌
    熏蒸杀菌完毕后，用托盘直接转移至密闭容器，均匀喷洒56-70酒精度的纯粮食酿造白酒，喷洒时要求每吨柿子白酒用量1kg为宜，然后在烘烤炉中210-225摄氏度的温度下烘烤不超1小时，脱除部分水分并使白酒完全蒸发，无酒味；
    第四步，完全脱涩、合成自然糖
    向密闭容器充入食用二氧化碳气体，进行进一步的脱涩，使柿子完全合成自然糖，充入时间为68-72小时，充入量为每吨柿子充45公斤二氧化碳液化重量；
    第五步，脱皮、速冻定型
    将完全脱涩、合成自然糖的柿子人工脱皮，装入托盘后入冷冻设备，在-40摄氏度的温度下速冻成型；
    第六步，最终脱水
    将冷冻无皮柿肉送入烘烤设备，用45-50摄氏度的恒定温度的热风进行烘烤脱水，时间不大于13小时，烘烤后使水分含量不低于22％且不能大于24％，此时脱水后的柿肉保持自然熟透的鲜亮颜色；
    第七步，成品包装
    脱水结束后，按照食品加工无菌化操作要求，在无菌化车间将柿饼分级分类、按个或称量用透明膜真空包装，成为市售商品。
  2. 如权利要求1所述的柿饼的加工方法，其特征在于，进行第三步骤时烘烤炉中的最佳温度为218摄氏度。
  3. 如权利要求1所述的柿饼的加工方法，其特征在于，进行第第二步熏蒸杀菌时热气熏蒸60小时；进行第三步初步脱湿、脱涩、保糖和进一步杀菌时，喷洒白酒为56酒精度的纯粮食酿造白酒，烘烤炉中的温度为215摄氏度；第四步完全脱涩、合成自然糖时，向密闭容器充入食用二氧化碳气体的时间为68小时；第六步最终脱水时，用50摄氏度的恒定温度的热风进行烘烤。
  4. 如权利要求1所述的柿饼的加工方法，其特征在于，进行第第二步熏蒸杀菌时热气熏蒸48小时；进行第三步初步脱湿、脱涩、保糖和进一步杀菌时，喷洒白酒为60酒精度的纯粮食酿造白酒，烘烤炉中的温度为210摄氏度；第四步完全脱涩、合成自然糖时，向密闭容器充入食用二氧化碳气体的时间为72小时；第六步最终脱水时，用45摄氏度的恒定温度的热风进行烘烤。
  5. 如权利要求1所述的柿饼的加工方法，其特征在于，进行第第二步熏蒸杀菌时热气熏蒸72小时；进行第三步初步脱湿、脱涩、保糖和进一步杀菌时，喷洒白酒为70酒精度的纯粮食酿造白酒，烘烤炉中的温度为225摄氏度；第四步完全脱涩、合成自然糖时，向密闭容器充入食用二氧化碳气体的时间为70小时；第六步最终脱水时，用48摄氏度的恒定温度的热风进行烘烤。
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