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Method for processing persimmon cakes and persimmon cake prepared by using same

A processing method and technology of persimmons, applied in the field of production and processing of persimmon products, can solve the problems of easy astringency, few varieties, and easy browning of persimmons, and achieve the effects of high elasticity, bright color and convenient eating

Inactive Publication Date: 2012-02-15
BEIJING UNIV OF AGRI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Although the nutritional value of persimmons is very high, due to the characteristics of persimmons that are prone to browning and astringency, there are very few varieties of processed products using persimmons as raw materials. What can be seen on the market except persimmons and persimmon frosted sugar almost no other products

Method used

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  • Method for processing persimmon cakes and persimmon cake prepared by using same
  • Method for processing persimmon cakes and persimmon cake prepared by using same

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Embodiment Construction

[0024] The processing method technical scheme of persimmon cake shown in accompanying drawing is as follows:

[0025] (1) Persimmon selection

[0026] Choose Fangshan Mopan persimmons that are fresh, plump, disease-free and orange-yellow in color as raw materials for processing;

[0027] (2) cleaning

[0028] Rinse with 10% salt water to remove sediment, and store in the refrigerator for later use;

[0029] (3) beating

[0030] First cut the persimmons into slices and put them in a beater for beating. Note that a stainless steel knife must be used during the slicing process to prevent the persimmons from browning. In order to ensure the taste and toughness of the product, after the initial beating, it is ground by a homogenizer;

[0031] (4) Batching liquid

[0032] Per 100ml of water: white granulated sugar 7.5% agar 0.45% xanthan gum 0.45% carrageenan 0.9%; temperature is controlled at 75°C, stir while cooking to make it swell evenly.

[0033] (5) mixed

[0034] After...

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Abstract

The invention relates to the technical field of persimmon product production and processing and particularly relates to a method for processing persimmon cakes and a persimmon cake prepared by using the same. The method comprises the following steps: selecting persimmons; cleaning the selected persimmons with 5-15% salt water; pulping the cleaned persimmons; preparing a feed liquid; mixing the prepared feed liquid with the pulped persimmons; pouring the obtained product into a tray; putting the baking tray in an air drying cabinet to dry 8-10 hours, wherein the wind force is regulated to the maximum, and the temperature is controlled between 65 DEG C and 70 DEG C; and carrying out demoulding and forming on the obtained product. Compared with traditional persimmon product production processes, the method discloses by the invention has an improvement in the aspects of material selection (persimmons are all selected from Mopan persimmons, a famous excellent variety, produced in Fangshan District of Beijing) and processing method (a low-temperature forced air drying method is adopted), therefore, the processed persimmon cake can maintain the natural color of persimmons, and is appropriate in moisture content, high in resilience and sweet in taste.

Description

technical field [0001] The invention relates to the technical field of production and processing of persimmon products, in particular to a processing method of persimmon cake and persimmon cake processed according to the method Background technique [0002] Persimmon has high nutritional and medicinal value. Rich in protein, fat, carbohydrates, calcium, phosphorus, iron, vitamin A, B 1 , B 2 、C 1 , PP. In addition, it also contains natural substances such as starch, pectin, tannic acid, carotene, inorganic salts, flavonoids and citrulline, colorless anthocyanins, isoperiminoquinone, biisoperiminoquinone, mannitol, and oleanolic acid. According to the "Compendium of Materia Medica", "persimmon is the fruit of the spleen, lungs, and blood. Its taste is sweet and the qi is flat, and its nature is astringent and can be harvested. Therefore, it has the functions of invigorating the spleen, astringent intestines, curing cough, and stopping bleeding"; a famous medical doctor in...

Claims

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Application Information

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IPC IPC(8): A21D13/08
Inventor 陈湘宁李宇华韩涛
Owner BEIJING UNIV OF AGRI
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