阅读说明：本技术 一种柿饼加工方法 (Processing method of dried persimmon ) 是由 苏向阳 于 2018-08-13 设计创作，主要内容包括：本发明公开了一种柿饼加工方法,所用原料为柿子,经脱涩、脱皮、硬化、脱色、糖煮、糖渍、干燥而成；脱涩是用鲜玉米叶和柿果一起加水放入缸中密封保存；去皮是将柿子放入氢氧化钠溶液中浸泡,用毛刷搅拌,脱去柿皮、扣去柿柄,用清水洗涤至中性；硬化是将柿子在常温下用氯化钙溶液浸泡；脱色是将柿子在常温下用亚硫酸溶液浸泡；糖煮是将柿子放进锅内,加适量水煮沸,然后加入其重量的40-60％白糖,煮10-15分钟；然后加入柿子重量的20-40％的白糖、0.2％-0.4％的柠檬酸,浸渍3-15天；干燥是将柿子用干燥箱干燥至含水量低于25％即可。本发明方法制作的柿饼,色泽金黄、质地柔软、味道甜美,富含甘露糖醇、葡萄糖和糖,对咽喉干疼、口舌生疮、肺热咳嗽等有一定的辅助作用。(The invention discloses a processing method of dried persimmon, which is prepared by using persimmon as a raw material and carrying out deastringency, peeling, hardening, decoloring, sugar boiling, sugar soaking and drying; removing astringent taste is prepared by adding water into fresh folium Maydis and fructus kaki, sealing and storing in a jar; peeling comprises soaking fructus kaki in sodium hydroxide solution, stirring with brush, peeling, removing persimmon stalk, and washing with clear water to neutrality; the hardening is that the persimmon is soaked in calcium chloride solution at normal temperature; the decolorization is that the persimmons are soaked in sulfurous acid solution at normal temperature; the sugar boiling is to put the persimmons into a pot, add a proper amount of water to boil, then add 40 to 60 percent of white sugar by weight of the persimmons, and boil for 10 to 15 minutes; adding white sugar 20-40% and citric acid 0.2-0.4% of fructus kaki weight, and soaking for 3-15 days; drying comprises drying fructus kaki in drying oven until the water content is less than 25%. The dried persimmon prepared by the method is golden in color, soft in texture and sweet in taste, is rich in mannitol, glucose and sugar, and has certain auxiliary effects on dry and painful throat, aphthous stomatitis, lung heat cough and the like.)

1. A processing method of dried persimmons is characterized by comprising the following steps: the persimmon is used as a raw material and is prepared by removing astringent taste, peeling, hardening, decoloring, boiling with sugar, sugaring and drying; removing astringent taste is prepared by adding water into fresh folium Maydis and fructus kaki, sealing and storing in a jar for 10-15 days; peeling comprises soaking fructus kaki in 5-15% sodium hydroxide solution for 10-15 hr, stirring with brush, peeling, removing persimmon stalk, and washing with clear water to neutrality; the hardening is that the persimmon is soaked in calcium chloride solution with the mass concentration of 1-3% for 10-15 hours at normal temperature; the decolorization is that the persimmons are soaked in sulfurous acid solution with the mass concentration of 0.2 to 0.4 percent for 4 to 8 hours at normal temperature; the sugar boiling is to put the persimmons into a pot, add a proper amount of water to boil for 3-7 minutes, then add 40-60% of white sugar by weight of the persimmons, boil for 10-15 minutes; adding white sugar 20-40% and citric acid 0.2-0.4% of fructus kaki weight, and soaking for 3-15 days; drying the persimmon in a drying oven at 45-55 deg.C until the water content is less than 25%.

2. The method for processing dried persimmons according to claim 1, wherein: the deastringency is to put fresh corn leaves and persimmon fruits together with water into a jar and seal and store for 12 days.

3. The method for processing dried persimmons according to claim 1, wherein: peeling comprises soaking fructus kaki in 10% sodium hydroxide solution for 12 hr.

4. The method for processing dried persimmons according to claim 1, wherein: the hardening is carried out by soaking persimmon in 2% calcium chloride solution at room temperature for 12 hr.

5. The method for processing dried persimmons according to claim 1, wherein: the decolorization is carried out by soaking persimmon in 0.3% sulfurous acid solution at room temperature for 6 hr.

6. The method for processing dried persimmons according to claim 1, wherein: the sugar boiling is to put the persimmon in a pot, add a proper amount of water to boil for 5 minutes, then add 50% of white sugar by weight, and boil for 12 minutes.

7. The method for processing dried persimmons according to claim 1, wherein: adding white sugar 30 wt% of fructus kaki and citric acid 0.3 wt%, and soaking for 10 days.

8. The method for processing dried persimmons according to claim 1, wherein: the drying temperature was 50 ℃.

Technical Field

The invention relates to a food processing technology, in particular to a processing method of dried persimmons.

Background

The dried persimmon is a dried fruit prepared by dehumidifying persimmon. Dry and comfortable meat quality, fresh and sweet taste and no deterioration after long-term storage. The dried persimmon contains sucrose, glucose, fructose, protein, carotene, vitamin C, citrulline, iodine, calcium, phosphorus, iron, etc. Has the functions of lowering blood pressure, stopping bleeding, clearing away heat and astringing intestine. The white frost on dried persimmon is called persimmon frost, which can treat dry and sore throat, aphtha, cough due to lung heat, hemoptysis, etc.

Persimmon and dried persimmon contain invert sugar, sucrose, malic acid, mannitol, etc., and tannin. Persimmon and dried persimmon are both used as mild nourishment. It also has hemostatic and constipation relieving effects, and can be used for relieving hemorrhoid swelling and pain, and treating hemorrhoid hemorrhage and rectal hemorrhage. The traditional dried persimmon processing method selects fully mature, hard-flesh, regular fruit shape, flat or slightly raised fruit top, no longitudinal furrow, high sugar content, few kernels or no kernels. Mechanical injury and insect fruit are removed. The peel is turned and peeled off. The peeling is clean, and the peeling is thin and uniform. Selecting a place with sufficient illumination, ventilation, cleanness and sanitation, putting up with wooden stick or brick block, spreading jowar foil on the place, making the peeled fructus kaki be upward, arranging on the foil in a single layer, solarizing, covering with mat in the evening, preventing dew, preventing rain in rainy day, shrinking pulp and sinking fruit top in about 10 days. Combining the two cakes with the calyx portion outward, placing a layer of dried persimmon peel and a layer of dried persimmon in the jar, repeatedly stacking until the jar is full, sealing the jar, and frosting in the shade.

Disclosure of Invention

The invention aims to solve the technical problem of providing a novel method for processing dried persimmons, which is reasonable in design and pure in product taste, aiming at the defects of the prior art.

The technical problem to be solved by the present invention is achieved by the following technical means. The invention relates to a processing method of dried persimmons, which is characterized by comprising the following steps: the persimmon is used as a raw material and is prepared by removing astringent taste, peeling, hardening, decoloring, boiling with sugar, sugaring and drying; removing astringent taste is prepared by adding water into fresh folium Maydis and fructus kaki, sealing and storing in a jar for 10-15 days; peeling comprises soaking fructus kaki in 5-15% sodium hydroxide solution for 10-15 hr, stirring with brush, peeling, removing persimmon stalk, and washing with clear water to neutrality; the hardening is that the persimmon is soaked in calcium chloride solution with the mass concentration of 1-3% for 10-15 hours at normal temperature; the decolorization is that the persimmons are soaked in sulfurous acid solution with the mass concentration of 0.2 to 0.4 percent for 4 to 8 hours at normal temperature; the sugar boiling is to put the persimmons into a pot, add a proper amount of water to boil for 3-7 minutes, then add 40-60% of white sugar by weight of the persimmons, boil for 10-15 minutes; adding white sugar 20-40% and citric acid 0.2-0.4% of fructus kaki weight, and soaking for 3-15 days; drying the persimmon in a drying oven at 45-55 deg.C until the water content is less than 25%.

The processing method of the dried persimmon further comprises the following steps: the deastringency is to put fresh corn leaves and persimmon fruits together with water into a jar and seal and store for 12 days.

The processing method of the dried persimmon further comprises the following steps: peeling comprises soaking fructus kaki in 10% sodium hydroxide solution for 12 hr.

The processing method of the dried persimmon further comprises the following steps: the hardening is carried out by soaking persimmon in 2% calcium chloride solution at room temperature for 12 hr.

The processing method of the dried persimmon further comprises the following steps: the decolorization is carried out by soaking persimmon in 0.3% sulfurous acid solution at room temperature for 6 hr.

The processing method of the dried persimmon further comprises the following steps: the sugar boiling is to put the persimmon in a pot, add a proper amount of water to boil for 5 minutes, then add 50% of white sugar by weight, and boil for 12 minutes.

The processing method of the dried persimmon further comprises the following steps: adding white sugar 30 wt% of fructus kaki and citric acid 0.3 wt%, and soaking for 10 days.

The processing method of the dried persimmon further comprises the following steps: the drying temperature was 50 ℃.

Compared with the prior art, the dried persimmon prepared by the method is golden in color, soft in texture and sweet in taste, is rich in mannitol, glucose and sugar, and has certain auxiliary effects on dry and painful throat, mouth and tongue sores, lung heat cough and the like.

Detailed Description

The following further describes particular embodiments of the present invention to facilitate further understanding of the present invention by those skilled in the art, and does not constitute a limitation to the right thereof.