Method for removing bitter taste of hard persimmon

Abstract

The invention discloses a method for removing bitter taste of hard persimmon. The method comprises the following steps of: storing the hard persimmon in a fruit container; packaging with a 0.06mm-thick polyvinyl chloride plastic bag; utilizing the CO2 generated by the persimmon to induce the removal of the bitter taste. According to the method provided by the invention, the persimmon after being treated is bright in color, tastes sweet and crisp and is free from bitter taste; the fruit flavor is nice; the operation is simple; no CO2 is filled; time and labor are saved; no chemical medicine is added; the food safety is high; the practicability is high; the method conforms to the present environmental protection idea, is fit for commercial production and conforms to the development status of the persimmon industry at present.

Description

technical field [0001] The invention belongs to the technical field of fruit processing, and in particular relates to a method for removing the astringency of hard persimmons. Background technique [0002] Persimmon has a bright color and a smooth and sweet taste. It is a traditional fruit that is generally loved by people. Persimmons are classified into astringent persimmons and sweet persimmons according to whether they can lose their astringency naturally before ripening. Sweet persimmons have been deastringent when they are ripe and can be eaten directly. However, most of the persimmons on the market in my country are astringent persimmons, which must be manually deastringent before they can be eaten. Astringent persimmon fruit contains a kind of tannin cells, most of which exist in soluble form. When people bite the fruit, the soluble tannin will be dissolved by human saliva, so they will feel a strong astringent taste. Sweet persimmon also contains tannin cells, but ...

AI Technical Summary

Problems solved by technology

The fruit flavor of persimmons treated with warm water deastringency method is slightly light, not durable for storage, and the color turns brown and soft after 2-3 days, which is not suitable for large-scale treatment; the method of cold water deastringency method takes a long time; There is a layer of lime, which is not beautiful, and improper handling can also cause fruit cracking; the alcohol deastringency method should pay attention to the amount of alcohol not to be too much, otherwise the fruit surface will change color easily, or have a slightly unpleasant taste; CO 2 The deastringency method (CTSD, constant temperature short duration) is to seal the persimmons in a large plastic film tent and fill them with CO 2 concentration to 98%, store at 25°C for 27 hours, take out the persimmon fruit and let it stand for 3 days at 15°C, and eat it after the irritating gas volatilizes. This method of removing astringency not only requires CO 2 Generating and charging equipment, it is also necessary to control CO 2 concentration, in order to ensure the best quality of persimmon after removing astringency, if CO 2 Improper concentration and processing time will cause the persimmons to change color quickly or incompletely deastringent, with an astringent taste. The persimmons are not sweet and crisp, and the flesh quality of deastringent persimmons is average and prone to browning

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