Preparation method of cloudy-juice type persimmon beverage

Abstract

The invention discloses a preparation method of a cloudy-juice type persimmon beverage. The preparation method comprises the following steps of preparing raw materials, preparing persimmon plasmogen,performing deastringent clarification on the persimmon plasmogen, preparing the beverage and the like. In the preparation process, persimmons are subjected to composite deastringent treatment, so thatthe generation of astringent taste and astringent taste regeneration are avoided; and besides, a composite stable technique is adopted, so that the beverage is free from a layering phenomenon after being stored for a long term. The frozen persimmons are used as raw materials, and the entire persimmon flesh is comprehensively used without loss, so that nutrient components are maintained, and largescale industrial implementation is facilitated.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a preparation method of persimmon beverage. Background technique [0002] Persimmon has high sugar content, contains carotene, multivitamins, fat, protein and minerals such as Ca, P, Fe, etc. The cellulose in persimmon is as high as 3.1%, which is the highest content in fruits. Persimmon dietary fiber, vitamin C higher than normal fruit. There are many varieties of persimmons, and the output is large. As a seasonal product, persimmons are easy to soften after collection due to the concentrated harvest period, and they are not resistant to storage. So far, there is no mature large-scale storage and preservation technology for popularization and application, so persimmons can only be sold as soon as possible at a low price. It is mainly used for fresh food or processed into persimmons. The product is single and the processing time is very short, which limits the large-scale utilizat...

AI Technical Summary

Problems solved by technology

There are many varieties of persimmons, and the output is large. As a seasonal product, persimmons are easy to soften after collection due to the concentrated harvest period, and they are not resistant to storage. So far, there is no mature large-scale storage and preservation technology for popularization and application, so persimmons can only be sold as soon as possible at a low price. It is mainly used for fresh food or processed into persimmons. The product is single and the processing time is very short, which limits the large-scale utilization of persimmons.

[0003] In practice, there is also a method of freezing persimmons after picking eight or nine ripe persimmons. This method is convenient for long-term storage of persimmons and is feasible for large-scale industrial implementation. However, when processing frozen persimmons for beverages or persimmon powder, it needs To solve the problem of astringency, this is because persimmons contain special cell tissues of tannins. The tannins in these cells are soluble under certain conditions. At this time, persimmons will appear astringent. Once the soluble tannins are converted into If the solid insoluble tannin is added, the astringent taste will disappear. Conventional methods for removing astringency from persimmons include warm water, carbon dioxide, and lime water lye. That is, under certain conditions, some of the solid tannins caused by deastringency become soluble tannins, resulting in back astringency

[0004] For large-scale industrial implementation, soaking in warm water at 40°C for 12-24 hours is a commonly used economical method for deastringency in warm water. However, when persimmons are deastringent in warm water after freezing, the persimmons will be transferred from low-temperature freezing to warm water stage. Soaking and oxidation will cause the color of persimmon pulp to turn brown, which will affect the color, taste and quality of subsequent products such as persimmon beverages. Therefore, the comprehensive processing and utilization of frozen persimmons has become a difficult problem

[0005] The Chinese patent "A preparation method of persimmon beverage, 200310105936.2" discloses a preparation method of persimmon beverage, but it adopts the scheme of fresh persimmon warm water deastringency, which cannot solve the problem of deastringency treatment and subsequent industrial processing of frozen persimmons