CN103637327A - Persimmon full-fruit puree and processing method thereof - Google Patents
Persimmon full-fruit puree and processing method thereof Download PDFInfo
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- CN103637327A CN103637327A CN201310731009.5A CN201310731009A CN103637327A CN 103637327 A CN103637327 A CN 103637327A CN 201310731009 A CN201310731009 A CN 201310731009A CN 103637327 A CN103637327 A CN 103637327A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/44—Preservation of non-alcoholic beverages by adding preservatives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/56—Flavouring or bittering agents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention relates to persimmon full-fruit puree and a processing method of the persimmon full-fruit puree. The processing method comprises the following steps: performing deastringency, namely, uniformly conveying persimmons to a rinsing tank filled with an ethanol water solution through a conveyor belt, horizontally stacking in a plastic basket with holes, stacking layer by layer, rapidly wrapping stacked persimmons by using a large plastic curtain to form a closed environment, and performing deastringency; fumigating, namely, fumigating the persimmons by using boiled water vapor for 20-30s, rapidly evaporating ethanol remained on the surfaces of the persimmons; and extruding and separating, namely, crushing the persimmons in the step (4) through extrusion to separate fruit stems, fruit peels and pulp, and removing the fruit peels and the fruit stems through 40-mesh filter cloth through filtering to obtain the full-fruit puree. According to the persimmon full-fruit puree, the raw material adopted in the invention is naturally matured and softened persimmon full-fruit puree, which is obtained through extrusion and separation without being subjected to steps of cooking, high-pressure and the like, and thus original nutrients of the persimmons are preserved.
Description
Technical field
The invention belongs to food preparation field, relate to persimmon deep processing, especially a kind of persimmon whole fruit protoplasm and processing method thereof.
Background technology
Persimmon is the important agricultural product of China, and market potential is huge.China's persimmon still adopts traditional storage practice at present, as, mound storage, outdoor Tibetan, natural low temperature cold storage, chilled storage, liquid storage, simple air conditioning storage and freezer add the methods such as air conditioned storage.
The problem of the fresh-keeping existence of persimmon is many, is still at present a difficult problem for domestic and international field of fruit freshness keeping.The fresh-keeping difficulty of persimmon mainly comprises two aspects: the first, and because kind, areal variation are larger, south is than the difficult storage in the north, and persimmon is short harvest time, mainly concentrates on 8 annual～October; Second, persimmon belongs to climacteric type fruit, respiration is extremely vigorous, in storage, and ethylene catalyst hydrolyzed pectin, cause persimmon softening, be difficult for stored for a long time, and the fresh fruit fresh-keeping very easily brown stain of taking away the puckery taste, the whole freshness date of persimmon only 1～2 month, the existence of above-mentioned these difficult problems cannot realize the year-round supply of persimmon, can not meet the wilderness demand of consumer's four seasons to traditional food.
Summary of the invention
The object of the invention is to overcome the deficiencies in the prior art part, a kind of persimmon whole fruit protoplasm and processing method thereof are provided, this method be take persimmon whole fruit protoplasm as raw material, does not add all kinds of anticorrisive agents, sweetener and pigment, has retained dramatically the original local flavor of persimmon.
The present invention realizes goal of the invention by following concrete technical scheme:
A processing method for persimmon whole fruit protoplasm, step is as follows:
(1) select: the maturity of persimmon be 5～10 minutes ripe, wherein optimum value be 9 minutes ripe;
(2) clean: described in inciting somebody to action (1), persimmon cleans and removes surface impurity and dust with clear water; Sterilization: 2-3min is soaked in hypochlorous acid sterilization; After sterilization, clear water sprays again;
(3) take away the puckery taste: persimmon described in will be (2) through conveyer belt evenly by filling with 65-75wt% ethanol, 3-5wt% acetic acid, the rinse bath of the 0.8wt% sodium glutamate aqueous solution, 4-10 days takes away the puckery taste in closed environment;
(4) stifling: boiling water steam stifling (3) described in persimmon 20-30s, evaporate rapidly persimmon remained on surface ethanol;
(5) extruding is separated: the separated carpopodium of persimmon attrition crushing described in inciting somebody to action (4), pericarp and pulp, obtain once pushing separated magma;
(6) secondary extrusion is separated: again carpopodium, pericarp are added to complex enzyme zymohydrolysis, keep temperature 40-50 ℃, 20-30min, obtains the separated magma of secondary extrusion;
(7) secondary enzymolysis: will once push separated magma magma separated with secondary extrusion and mix, and add complex enzyme zymohydrolysis, and keep temperature 40-50 ℃, 20-30min, obtains persimmon whole fruit protoplasm;
(8) filter: by persimmon whole fruit protoplasm through 40 order filter-cloth filterings;
(9) prevent returning puckery: add calcium lactate 0.05-0.1%, gelatin 0.05-0.1%;
(10) acid adjustment: it is 4 that persimmon whole fruit protoplasm adding citric acid described in is (9) regulated to pH, adds capsaicine 0.01-0.03wt% in persimmon whole fruit protoplasm;
(11) canned: described in inciting somebody to action (10), magma is carried out canned or bottled;
(12) exhaust: canned or bottled magma described in is (11) carried out to exhaust, then sealing, sterilizing.
And the method for described sterilizing is: the magma after pump-down process, tighten bottle cap, with the submergence degree higher than bottleneck 10cm, in 60-70 ℃ of water bath with thermostatic control sterilization 30-50min.
And the addition of described complex enzyme and composition are: 0.01-0.05% pectase, 0.01-0.05% amylase, 0.01-0.05% cellulase, 0.01-0.05% tannase, enzyme-added summation is less than or equal to 0.1% percentage by weight.
A persimmon magma, is prepared by above-mentioned method.
Advantage of the present invention and good effect are as follows:
1, raw material of the present invention is the softening persimmon whole fruit protoplasm of natural maturity, after pushing separation, obtains, and does not pass through the steps such as boiling and high pressure, has preserved the former nutritious of persimmon.
2, this method be take persimmon whole fruit protoplasm as raw material, does not add all kinds of anticorrisive agents, sweetener and pigment, has retained dramatically the original local flavor of persimmon.
3, this method adds capsaicine in flesh puree, improves on the one hand the mouthfeel of persimmon whole fruit protoplasm, on the one hand can anticorrosion seasoning, be applicable to the weak crowd of old man, children and sense of taste condition.
4, this full fruit is separated through twice enzymolysis, has fully improved crushing juice rate and the utilization rate of persimmon, reduces or there is no waste discharge completely.
Concrete case study on implementation
Below in conjunction with embodiment, the present invention is further described, and following embodiment is illustrative, is not determinate, can not limit protection scope of the present invention with following embodiment.
Following percentage is mass percent.
A processing method for persimmon whole fruit protoplasm, step is as follows:
(1) select: the maturity of persimmon be 5～10 minutes ripe, wherein optimum value be 9 minutes ripe;
(2) clean: described in inciting somebody to action (1), persimmon cleans and removes surface impurity and dust with clear water; Sterilization: 2-3min is soaked in hypochlorous acid sterilization; After sterilization, clear water sprays again;
(3) take away the puckery taste: described in inciting somebody to action (2), persimmon evenly contains 75% ethanol by filling with through conveyer belt, 4% acetic acid, the rinse bath of 0.8% the sodium glutamate aqueous solution, and flat code is in the plastic crate with hole, stack layer by layer, and the persimmon of piling up with the large account parcel of plastics rapidly, form closed environment, take away the puckery taste 4 days;
(4) stifling: boiling water steam stifling (3) described in persimmon 20s, can evaporate rapidly persimmon remained on surface ethanol, remove part surface bacterium, and be beneficial to the separated of pericarp and pulp, also can further take away the puckery taste;
(5) extruding is separated: the separated carpopodium of persimmon attrition crushing described in inciting somebody to action (4), pericarp and pulp, obtain once pushing separated magma;
(6) secondary extrusion is separated: the carpopodium again filtration being obtained, pericarp add complex enzyme (wherein complex enzyme ratio is, 0.01-0.05% pectase, 0.01-0.05% amylase, 0.01-0.05% cellulase, 0.01-0.05% tannase, enzyme-added summation is less than or equal to 0.1%) enzymolysis, keep temperature 40-50 ℃, 20-30min, obtains the separated magma of secondary extrusion; After secondary extrusion, can effectively improve crushing juice rate and effect;
(7) secondary enzymolysis: will once push separated magma magma separated with secondary extrusion and mix, add complex enzyme zymohydrolysis (pectase, amylase, cellulase, tannase, ratio is the same), keep temperature 40-50 ℃, 20-30min, obtains persimmon whole fruit protoplasm, and effect improves crushing juice rate and effect, make the loss of persimmon magma minimum, at utmost obtain persimmon magma;
(8) filter: by persimmon whole fruit protoplasm through 40 order filter-cloth filterings, the persimmon whole fruit protoplasm after being filtered;
(9) prevent returning puckery: add calcium lactate 0.05-0.1%, gelatin 0.05-0.1%, carries out the puckery processing of counnter attack again;
(10) acid adjustment: it is 4 that persimmon whole fruit protoplasm adding citric acid described in is (9) regulated to pH, then adds capsaicine 0.01-0.03wt% in persimmon whole fruit protoplasm;
(11) canned: described in inciting somebody to action (10), magma is carried out canned or bottled;
(12) exhaust: canned or bottled magma described in is (11) carried out to exhaust, then sealing, sterilizing;
(13) the magma after pump-down process, tightens bottle cap, with the submergence degree higher than bottleneck 10cm, in 60-70 ℃ of water bath with thermostatic control sterilization 30-50min.
(14) cooling: by the magma after sterilization processing described in (13), in tank, through gradient (40,25 ℃), to be water-cooled to room temperature; Low temperature can keep former pulp color.
(15) preservation and freshness: preserve in 0 ± 0.5 ℃ of freezer.
Claims (4)
1. a processing method for persimmon whole fruit protoplasm, is characterized in that: step is as follows:
(1) select: the maturity of persimmon be 5～10 minutes ripe, wherein optimum value be 9 minutes ripe;
(2) clean: described in inciting somebody to action (1), persimmon cleans and removes surface impurity and dust with clear water; Sterilization: 2-3min is soaked in hypochlorous acid sterilization; After sterilization, clear water sprays again;
(3) take away the puckery taste: persimmon described in will be (2) through conveyer belt evenly by filling with 65-75wt% ethanol, 3-5wt% acetic acid, the rinse bath of the 0.8wt% sodium glutamate aqueous solution, 4-10 days takes away the puckery taste in closed environment;
(4) stifling: boiling water steam stifling (3) described in persimmon 20-30s, evaporate rapidly persimmon remained on surface ethanol;
(5) extruding is separated: the separated carpopodium of persimmon attrition crushing described in inciting somebody to action (4), pericarp and pulp, obtain once pushing separated magma;
(6) secondary extrusion is separated: again carpopodium, pericarp are added to complex enzyme zymohydrolysis, keep temperature 40-50 ℃, 20-30min, obtains the separated magma of secondary extrusion;
(7) secondary enzymolysis: will once push separated magma magma separated with secondary extrusion and mix, and add complex enzyme zymohydrolysis, and keep temperature 40-50 ℃, 20-30min, obtains persimmon whole fruit protoplasm;
(8) filter: by persimmon whole fruit protoplasm through 40 order filter-cloth filterings;
(9) prevent returning puckery: add calcium lactate 0.05-0.1%, gelatin 0.05-0.1%;
(10) acid adjustment: it is 4 that persimmon whole fruit protoplasm adding citric acid described in is (9) regulated to pH, adds capsaicine 0.01-0.03wt% in persimmon whole fruit protoplasm;
(11) canned: described in inciting somebody to action (10), magma is carried out canned or bottled;
(12) exhaust: canned or bottled magma described in is (11) carried out to exhaust, then sealing, sterilizing.
2. the processing method of persimmon magma according to claim 1, is characterized in that: the method for described sterilizing is: the magma after pump-down process, tighten bottle cap, with the submergence degree higher than bottleneck 10cm, in 60-70 ℃ of water bath with thermostatic control sterilization 30-50min.
3. the processing method of persimmon magma according to claim 1, it is characterized in that: the addition of described complex enzyme and composition are: 0.01-0.05% pectase, 0.01-0.05% amylase, 0.01-0.05% cellulase, 0.01-0.05% tannase, enzyme-added summation is less than or equal to 0.1% percentage by weight.
4. a persimmon magma, is characterized in that: by the method one of claim 1-3 Suo Shu, prepared.
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104146316A (en) * | 2014-07-24 | 2014-11-19 | 叶丰 | Original ecological sterile loss reduction and supply increase method for resources of large-volume and small-volume raw fresh medicine fruit juice |
| CN104263588A (en) * | 2014-10-17 | 2015-01-07 | 广西靖西梁鹏食品有限公司 | Method for preparing hawthorn wine by taking hawthorn fruit and hawthorn leaves as raw material |
| CN104351594A (en) * | 2014-10-17 | 2015-02-18 | 广西靖西梁鹏食品有限公司 | Astringency removal method for haws |
| CN104824622A (en) * | 2015-03-31 | 2015-08-12 | 桂林得坤生物科技股份有限公司 | Persimmon fruit primary pulp sauce and preparation method thereof |
| CN104983012A (en) * | 2015-08-01 | 2015-10-21 | 河北农业大学 | Method for making non-acerbity recurrence concentrated persimmon juice |
| CN108740907A (en) * | 2018-06-14 | 2018-11-06 | 天津农学院 | A kind of lactobacillus-fermented persimmon jam and preparation method thereof |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101696533B1 (en) * | 2015-02-27 | 2017-01-16 | 경상북도 청도군 | Method for manufacturing highly enriched and fermented gammul with colors |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104146316A (en) * | 2014-07-24 | 2014-11-19 | 叶丰 | Original ecological sterile loss reduction and supply increase method for resources of large-volume and small-volume raw fresh medicine fruit juice |
| CN104263588A (en) * | 2014-10-17 | 2015-01-07 | 广西靖西梁鹏食品有限公司 | Method for preparing hawthorn wine by taking hawthorn fruit and hawthorn leaves as raw material |
| CN104351594A (en) * | 2014-10-17 | 2015-02-18 | 广西靖西梁鹏食品有限公司 | Astringency removal method for haws |
| CN104824622A (en) * | 2015-03-31 | 2015-08-12 | 桂林得坤生物科技股份有限公司 | Persimmon fruit primary pulp sauce and preparation method thereof |
| CN104983012A (en) * | 2015-08-01 | 2015-10-21 | 河北农业大学 | Method for making non-acerbity recurrence concentrated persimmon juice |
| CN108740907A (en) * | 2018-06-14 | 2018-11-06 | 天津农学院 | A kind of lactobacillus-fermented persimmon jam and preparation method thereof |
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| CN103637327B (en) | 2015-01-21 |
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