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Sulfur-free dried persimmons and making method thereof

A production method and a technology for persimmon cakes are applied in the fields of food preservation, preservation of fruits/vegetables by radiation/electric treatment, preservation of fruits and vegetables, etc., which can solve the problems such as the difficulty of ensuring food safety in the sulfur fumigation process, the complicated operation of the processing method, and the difficult quality control. , to achieve the effect of safety and environmental protection, good taste and integrity of the production method.

Inactive Publication Date: 2018-01-19
桂林国农生态农业科技有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, most of the persimmons in our country use artificial baking technology to replace the traditional natural drying method, but it is impossible to completely avoid mildew, browning and other phenomena during processing, or it is necessary to increase the shelf life through sulfur fumigation to protect the color, but the sulfur fumigation process It is difficult to ensure food safety, and there are often sour or pungent sulfur odors during eating; some persimmon processing methods are complicated to operate, high in cost, and difficult to control in quality

Method used

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  • Sulfur-free dried persimmons and making method thereof
  • Sulfur-free dried persimmons and making method thereof
  • Sulfur-free dried persimmons and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A kind of preparation method of sulfur-free persimmon, comprises the following steps:

[0030] (1) Choose ripe and plump persimmons with hard flesh and no mechanical damage or wormholes as raw materials. Put the persimmons into an ethanol solution with a volume concentration of 70% and soak them for 3 minutes under 60KHz ultrasonic conditions. After taking them out, immerse the persimmons in a 38°C After soaking in water for 7 hours, remove the persimmon peel for later use;

[0031] (2) Put the peeled persimmons described in step (1) into a drum punching machine to puncture holes, then put them into a vacuum microwave drier to dry until the water content of the persimmons is within 50%; wherein, The microwave power density of described drying is 0.4w / g, and vacuum degree is 60KPa;

[0032] (3) Put the dried persimmons in step (2) into a softener to soak for 20 minutes under vacuum conditions, and then soak for 4 hours under normal pressure; wherein, the vacuum degree o...

Embodiment 2

[0041] A kind of preparation method of sulfur-free persimmon, comprises the following steps:

[0042] (1) Choose ripe and plump persimmons with hard flesh and no mechanical damage or wormholes as raw materials. Put the persimmons in an ethanol solution with a volume concentration of 72% and soak them for 5 minutes under 80KHz ultrasonic conditions. After taking them out, immerse the persimmons in a 42 °C After soaking in water for 8 hours, remove the persimmon peel for later use;

[0043] (2) putting the peeled persimmons described in step (1) into a drum punching machine for puncturing, then putting them into a vacuum microwave drier for drying until the water content of the persimmons is within 55%; wherein, The microwave power density of described drying is 0.6w / g, and vacuum degree is 65KPa;

[0044] (3) Put the dried persimmons in step (2) into a softener and soak them for 30 minutes under vacuum conditions, and then soak them for 6 hours under normal pressure; wherein, ...

Embodiment 3

[0053] A kind of preparation method of sulfur-free persimmon, comprises the following steps:

[0054] (1) Choose ripe and plump persimmons with hard flesh and no mechanical damage or wormholes as raw materials. Put the persimmons into an ethanol solution with a volume concentration of 71% and soak them for 4 minutes under 70KHz ultrasonic conditions. After taking them out, immerse them in a 39°C refrigerator After soaking in water for 7.5 hours, remove the persimmon peel for later use;

[0055] (2) putting the peeled persimmons described in step (1) into a drum punching machine for puncturing, then putting them into a vacuum microwave drier for drying until the water content of the persimmons is within 52%; wherein, The microwave power density of described drying is 0.5w / g, and vacuum degree is 63KPa;

[0056] (3) Put the dried persimmons in step (2) into a softener and soak them for 25 minutes under vacuum conditions, and then soak them for 5 hours under normal pressure; whe...

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PUM

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Abstract

The invention provides sulfur-free dried persimmons and a making method thereof, and belongs to the field of food processing. The making method mainly comprises the following steps of selecting high-quality persimmons as raw materials, putting the selected persimmons into an ethanol solution, performing soaking under an ultrasonic condition, taking out the soaked persimmons, immersing the taken-out persimmons in warm water for soaking, then peeling the soaked persimmons, performing pricking to form holes, performing drying in a vacuum microwave dryer, putting the dried persimmons in a softener, and performing soaking under a vacuum condition; then performing soaking at ordinary pressure, taking out the soaked persimmons, and performing drying once again; spraying composite color protectionfluid to the surfaces of the dried persimmons, wherein the composite color protection fluid is prepared by mixing citric acid with glutathione, a licorice root extract, a rosemary extract, a pagodatree flower bud extract and water; and finally baking the treated persimmons in substep, and after baking is finished, packaging the baked persimmons so as to obtain the sulfur-free dried persimmons. The making method disclosed by the invention is safe and environmental-friendly, hazardous substances are not added, the harsh taste of the dried persimmons can also be removed, and the obtained dried persimmons are good in mouth feel, long in quality guarantee time, and convenient to eat, and are suitable for various crowds to eat.

Description

【Technical field】 [0001] The invention relates to the field of food processing, in particular to a sulfur-free persimmon and a preparation method thereof. 【technical background】 [0002] Persimmons are rich in nutrition, containing sugar, starch, fat, protein and rich in carotene, riboflavin, vitamins and other trace elements. Persimmons are also rich in pectin, which is a water-soluble dietary fiber and has good intestinal It has a laxative effect, which has a good effect on correcting constipation and maintaining the growth of normal intestinal flora. It has the effects of anti-inflammatory, detumescence, hemostasis, lowering blood pressure, invigorating the spleen and stomach, eliminating mouth sores, improving blood circulation, and promoting the recovery of tendon inflammation and trauma. There are many ways to eat persimmons. Generally, persimmons can be processed into persimmons. Persimmons are a traditional food in my country with a long history of processing. Persi...

Claims

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Application Information

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IPC IPC(8): A23L19/00A23L33/105A23L33/18A23L29/30A23L21/25A23L5/41A23L5/20A23L5/30A23B7/154A23B7/015A23B7/02
CPCY02P60/85
Inventor 零东宁徐绍宣陈桂梅袁亚军李昌宝
Owner 桂林国农生态农业科技有限公司
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