Preparation method of dried persimmons

A persimmon and persimmon technology, applied in the field of agricultural product processing, can solve the problems of different quality of persimmons and affect the reputation of persimmons, and achieve the effects of good taste, better appearance and good killing effect

Pending Publication Date: 2021-06-29
星探桔(杭州)网络科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the above technical scheme, due to the processing under purely natural conditions, the quality of persimmons in the same batch or different batches is not the same, which affects the reputation of persimmons.

Method used

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  • Preparation method of dried persimmons
  • Preparation method of dried persimmons
  • Preparation method of dried persimmons

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

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

[0030] A, peeling: clean the ripe hard persimmons, peel off the outer skin, carry out 1 ozone sterilization to the persimmons, and the ozone concentration is 1ppm;

[0031] B, hanging: hang the persimmon obtained in step A in the sun room with a hanging rope at the fruit handle;

[0032] C. Sterilization: Input ozone into the sun room to make the concentration reach 1ppm, and when the concentration drops to 0.3ppm, add ozone to reach the initial concentration range, and repeat this process twice;

[0033] D. Drying and kneading: control the humidity in the sun room at 30%, and maintain a certain air circulation in the sun room. The air entering the sun room is purified air, and the number of dust particles with a particle size of ≥0.5 μm in the air Less than 3500000pcs / m 3 , the temperature is controlled at 35°C, and the persimmons are dried until the outer surface of the persimmons forms a sk...

Embodiment 2

[0036] A kind of preparation method of persimmon, comprises the following steps:

[0037] A, peeling: clean the ripe hard persimmons, peel off the outer skin, carry out 1 ozone sterilization to the persimmons, and the ozone concentration is 1ppm;

[0038] B, hanging: hang the persimmon obtained in step A in the sun room with a hanging rope at the fruit handle;

[0039] C. Sterilization: Input ozone into the sun room to make the concentration reach 1.5ppm. When the concentration drops to 0.1ppm, add ozone to reach the initial concentration range, and repeat this process twice;

[0040] D. Drying and kneading: control the humidity in the sun room at 30%, and maintain a certain air circulation in the sun room. The air entering the sun room is purified air, and the number of dust particles with a particle size of ≥0.5 μm in the air Less than 3500000pcs / m 3 , the temperature is controlled at 35°C, and the persimmons are dried until the outer surface of the persimmons forms a skin...

Embodiment 3

[0043] A kind of preparation method of persimmon, comprises the following steps:

[0044] A, peeling: clean the ripe hard persimmons, peel off the outer skin, carry out 1 ozone sterilization to the persimmons, and the ozone concentration is 1ppm;

[0045] B, hanging: hang the persimmon obtained in step A in the sun room with a hanging rope at the fruit handle;

[0046] C. Sterilization: Input ozone into the sun room to make the concentration reach 1.5ppm. When the concentration drops to 0.1ppm, add ozone to reach the initial concentration range, and repeat this process twice;

[0047] D. Drying and kneading: Control the humidity in the sun room at 35%, and maintain a certain air circulation in the sun room. The air entering the sun room is purified air, and the number of dust particles with a particle size ≥ 0.5 μm in the air Less than 3500000pcs / m 3 , the temperature is controlled at 40°C, and the persimmons are dried until the outer surface of the persimmons forms a skin, ...

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PUM

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Abstract

The invention discloses a preparation method of dried persimmons which comprises the following steps: A, peeling, B, hanging, C, sterilizing, D, airing and kneading, and E, packaging. Through precise control in each step, the dried persimmons produced by the method have the same quality, and are better in color, luster, taste and flavor.

Description

technical field [0001] The invention belongs to the field of agricultural product processing and relates to a method for preparing dried persimmons. Background technique [0002] Persimmon is rich in nutrition, bright in color, soft and juicy, sweet and delicious, and is loved by all ages. Generally speaking, every 100 grams of persimmon contains 28 grams of sugar, 1.36 grams of protein, 0.2 grams of fat, 19 mg of phosphorus, 8 mg of iron, 10 mg of calcium, 16 mg of vitamin C, and many other nutrients such as carotene. The shelf life of persimmons can be greatly extended by processing persimmons into persimmons. Persimmons are rich in mannitol, sucrose, glucose and wood melamine, which have the effects of reducing blood pressure, stopping bleeding, clearing heat and moistening intestines. However, there are still some problems in the existing persimmon production technology. For example, the sterilization method is the sulfur fumigation method, which is not environmentally ...

Claims

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Application Information

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IPC IPC(8): A23L19/00A23L5/20
CPCA23L19/03A23L5/27A23V2002/00A23V2250/128
Inventor 张铁成邵胜荣
Owner 星探桔(杭州)网络科技有限公司
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