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Persimmon full-fruit nutritious protoplasm sauce and preparation method thereof

A sauce and persimmon paste technology, applied in the field of food preparation, can solve the problems of loss of nutrients, long time of heating and concentration, and reduction of health effects of persimmons, so as to improve the taste, diversify the eating methods, and ensure the yield and utilization rate of persimmons. Effect

Active Publication Date: 2014-04-16
TIANJIN NONGKE FOOD BIO TECH & SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there is seasonality in the harvesting and sales of persimmons, and there are very few processed products of persimmons, most of which are workshop-style processing with low technical level and no guarantee for product safety; See products that preserve the fresh fruitiness of persimmons
[0003] If persimmons are processed into persimmon jam, like jams made from other fruits, not only will the heating and concentration take a long time, the high temperature will cause serious loss of nutrients, greatly reducing the health benefits of persimmons, and adding a lot of sweet substances , during the heating process, it is also very easy to cause the Maillard reaction to occur, resulting in caramelization of the pulp and deepening of the color of the jam, which seriously affects its taste and appearance

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A preparation method of persimmon whole fruit nutritional puree sauce, the steps are as follows:

[0032] ⑴Selection: the ripeness of persimmon is 9 minutes;

[0033] ⑵Cleaning: Wash the persimmons described in ⑴ with water to remove surface impurities and dust;

[0034] (3) De-astringent: Pass the persimmons mentioned in (2) evenly through a cleaning tank filled with 65wt% ethanol, 5wt% acetic acid, and 0.8wt% sodium glutamate aqueous solution through a conveyor belt, and place them flat in a plastic basket with pores, layer by layer , And quickly wrap the stacked persimmons with a large plastic tent to form a closed environment for 4 days;

[0035] ⑷ Fumigation: Boiling water steam fumigates the persimmons mentioned in (3) for 20-30s, and quickly evaporates the residual ethanol on the surface of the persimmons;

[0036] ⑸Extrusion and separation: The persimmons described in ⑷ are squeezed and broken to separate the stalk, peel and pulp to obtain a puree after extrusion;

[0037...

Embodiment 2

[0045] A preparation method of persimmon whole fruit nutritional puree sauce, the steps are as follows:

[0046] ⑴Selection: The ripeness of persimmon is 8 minutes;

[0047] ⑵Cleaning: Wash the persimmons described in ⑴ with water to remove surface impurities and dust;

[0048] (3) De-astringent: For example, pass the persimmon described in (2) through a conveyor belt evenly through a washing tank filled with 65wt% ethanol, 5wt% acetic acid, and 0.8wt% sodium glutamate aqueous solution, and flatten it in a plastic basket with holes. Lay them in layers, and quickly wrap the stacked persimmons with a large plastic tent to form a closed environment and de-astringent for 4 days;

[0049] ⑷ Fumigation: Boiling water steam fumigates the persimmons mentioned in (3) for 20-30s, and quickly evaporates the residual ethanol on the surface of the persimmons;

[0050] ⑸Extrusion and separation: The persimmons described in ⑷ are squeezed and broken to separate the stalk, peel and pulp to obtain a pu...

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PUM

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Abstract

The invention relates to persimmon full-fruit nutritious protoplasm sauce and a preparation method thereof. The preparation method comprises the following steps of performing astringency removal, namely enabling persimmons to uniformly pass through a cleaning tank full of ethanol water through a conveyer belt, flatly stacking the persimmons into a porous plastic basket layer by layer, quickly wrapping the stacked persimmons with a large plastic tent to form a closed environment, and performing astringency removal for 4-10 days; performing squeezed separation, namely squeezing to crush the persimmons to separate persimmon stems, peels and pulps, and filtering out the peels and the persimmon stems through 40-mesh filtering cloth to obtain pulp protoplasm; blending materials, namely uniformly mixing the raw materials according to the optimal raw material ratio to prepare homogenate for later use; and performing sterilization, namely performing ultrahigh-temperature instant sterilization on the persimmon homogenate at the sterilization temperature of 100-130 DEG C for 20 seconds. By the adoption of a germfree canning technology, the original flavor and the rich nutritious value of the fresh persimmons are well retained; concentration is not needed, and the persimmon full-fruit nutritious protoplasm sauce is ready-to-eat or can be eaten with rice or dishes; various eating methods are implemented.

Description

Technical field [0001] The invention belongs to the field of food preparation, and relates to deep processing of persimmons, in particular to a whole persimmon fruit nutritional puree sauce and a preparation method thereof. Background technique [0002] Persimmon is rich in nutrients, rich in sucrose, glucose, fructose, protein, carotene, vitamin C, citrulline, iodine, calcium, phosphorus, and iron. Fresh persimmons are high in iodine, which can prevent endemic goiter. Persimmon is cold in nature and taste, sweet and astringent. It returns to the lung meridian. It has the effects of moisturizing the lungs and producing fluid, clearing heat and stopping bleeding, astringent intestines and strengthening the spleen, relieving alcohol and reducing blood pressure. However, there is seasonality in the harvest and sales period of persimmons. There are very few processed products of persimmons, and most of them are processed in workshops. The technical level is low, and product safety i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/068A23L1/015A23L21/15A23L5/20
CPCA23L5/27A23L21/15A23V2002/00A23V2200/14
Inventor 苏志强李喜宏陈圆圆徐立男李琪李瑶瑶
Owner TIANJIN NONGKE FOOD BIO TECH & SCI
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