阅读说明：本技术 一种柿饼的加工方法 (Processing method of dried persimmon ) 是由 高小平 于 2018-08-20 设计创作，主要内容包括：本发明公开了一种柿饼的加工方法,该方法利用微波灭菌结合热泵烤房烘烤进行加工,其具体工艺是：选果→柿果灭菌→柿果烘烤→软化→脱涩→堆捂→整形→包装→呈霜。这种加工方法运用微波灭菌,快速杀死柿果表面的微生物,防止在加工过程中柿果变质,同时杀死柿果中的多酚氧化酶(PPO),防止柿果褐变；在柿饼加工过程中,大部分工序都在烤房内进行,连续性强,也避免了产品的污染；提高了柿饼生产效率,降低了生产成本,操作简单,投资少,产品质量可控,更适合工业化大生产。(The invention discloses a processing method of dried persimmons, which utilizes microwave sterilization combined with baking of a heat pump curing barn for processing, and comprises the following specific processes: fruit selection → sterilization of persimmon → baking of persimmon → softening → deastringency → stacking → shaping → packaging → frosting. The processing method adopts microwave sterilization to rapidly kill microorganisms on the surface of the persimmon fruit, prevent the persimmon fruit from going bad in the processing process, kill polyphenol oxidase (PPO) in the persimmon fruit and prevent the persimmon fruit from browning; in the processing process of the dried persimmons, most of working procedures are carried out in a baking room, so that the continuity is strong, and the pollution of products is avoided; improves the production efficiency of the dried persimmons, reduces the production cost, has simple operation, less investment and controllable product quality, and is more suitable for industrialized mass production.)

1. A processing method of dried persimmons is characterized by comprising the following steps: the method comprises the following steps:

(1) selecting fruits and peeling:

taking high-quality fresh fruits which are 8-9 ripe, hard and crisp in texture, free of damage and insect damage, classifying according to large, medium and small grades, and peeling;

(2) and (3) persimmon fruit sterilization:

placing peeled fructus kaki in a special plastic tray, maintaining a distance of 1-2cm, bonding one surface of fructus kaki in the processing process, sterilizing in a microwave sterilizer for 5min to kill polyphenol oxidase (PPO) on the surface of fructus kaki, and preventing deterioration and browning of fructus kaki in the processing and storing process;

(3) and (3) persimmon fruit baking:

transferring the sterilized persimmon fruits to a heat pump curing barn for baking, controlling the temperature of hot air to be 70 ℃, adjusting the temperature of the hot air to be 60 ℃ after the temperature of the curing barn reaches 55 ℃, controlling the temperature of the curing barn to be 55-60 ℃, and baking for 12 hours;

(4) softening:

after the persimmon fruits are baked, closing the hot air, starting a natural air fan, and naturally ventilating for 12 hours;

(5) removing astringency:

turning off a natural wind fan, starting hot wind, and reducing the air inlet temperature when the air inlet temperature reaches 60 ℃ and the baking room temperature reaches 45 ℃ so that the baking room temperature is controlled at 45-50 ℃ and the astringency is removed for 12 hours;

(6) stacking:

after the decolorization is finished, all air inlet and outlet are closed, an exhaust fan is started after stacking for 8 hours, the interior of the baking room is cooled to the normal temperature, and the baking room is placed for 4 hours;

(7) shaping:

after stacking and sealing are finished, hot air is started, the temperature is controlled to be 45-50 ℃, the persimmon is baked for 12 hours and becomes soft, the dried persimmon is removed from a baking room for shaping, and the dried persimmon is kneaded into a round shape by hands;

(8) packaging:

vacuum packaging the shaped dried persimmons by using a vacuum bag;

(9) in the form of cream

And stacking the packaged dried persimmons in a refrigeration house, controlling the temperature of the refrigeration house at-4-1 ℃, and standing for a week to obtain the finished product.

Technical Field

The invention belongs to the technical field of fruit processing and production, and particularly relates to a processing method of dried persimmons.

Background

The persimmon is sweet and delicious in taste and rich in nutrition, contains sugar, starch, fat, protein, vitamins and nutritional ingredients such as iron, calcium, phosphorus and the like, and has a plurality of medicinal effects of stopping bleeding, reducing blood pressure, strengthening the spleen and stomach, eliminating aphtha and the like. The dried persimmon is a traditional food for people in China and has a long processing history. However, the processing of the dried persimmons is always carried out manually, the dried persimmons are dried naturally, labor and time are wasted, the product quality is difficult to guarantee, the high-quality product rate is low, and the dried persimmons are mildewed and rotten particularly in rainy days, so that the loss is large. Therefore, the research on the processing technology of the dried persimmons is a problem which needs to be solved urgently in the current production, and the method can improve the quality of the dried persimmons, supply the dried persimmons to the market in advance and increase the income of farmers.

At present, the patent and literature reports that the traditional method of naturally drying the dried persimmon is replaced by the manual roasting technology, but the phenomena of mildew, browning and the like in the processing process cannot be thoroughly avoided, or the quality guarantee period needs to be prolonged by means of sulfuring and color protection.

Disclosure of Invention

The technical problem to be solved by the invention is to overcome the defects of the dried persimmon processing method and provide the dried persimmon processing method which is simple to operate, low in production cost, high in quality and easy for industrial mass production.

The invention utilizes a baking processing method of microwave sterilization combined with a heat pump baking room to process dried persimmons, and the processing method comprises the following steps:

(1) selecting fruits and peeling:

taking high-quality fresh fruits which are 8-9 ripe, hard and crisp in texture, free of damage and insect damage, classifying according to large, medium and small grades, and peeling;

(2) and (3) persimmon fruit sterilization:

placing peeled fructus kaki in a special plastic tray, maintaining a distance of 1-2cm, bonding one surface of fructus kaki in the processing process, sterilizing in a microwave sterilizer for 5min to kill polyphenol oxidase (PPO) on the surface of fructus kaki, and preventing deterioration and browning of fructus kaki in the processing and storing process;

(3) and (3) persimmon fruit baking:

transferring the sterilized persimmon fruits to a heat pump curing barn for baking, controlling the temperature of hot air to be 70 ℃, adjusting the temperature of the hot air to be 60 ℃ after the temperature of the curing barn reaches 55 ℃, controlling the temperature of the curing barn to be 55-60 ℃, and baking for 12 hours;

(4) softening:

after the persimmon fruits are baked, closing the hot air, starting a natural air fan, and naturally ventilating for 12 hours;

(5) removing astringency:

turning off a natural wind fan, starting hot wind, and reducing the air inlet temperature when the air inlet temperature reaches 60 ℃ and the baking room temperature reaches 45 ℃ so that the baking room temperature is controlled at 45-50 ℃ and the astringency is removed for 12 hours;

(6) stacking:

after the decolorization is finished, all air inlet and outlet are closed, an exhaust fan is started after stacking for 8 hours, the interior of the baking room is cooled to the normal temperature, and the baking room is placed for 4 hours;

(7) shaping:

after stacking and sealing are finished, hot air is started, the temperature is controlled to be 45-50 ℃, the persimmon is baked for 12 hours and becomes soft, the dried persimmon is removed from a baking room for shaping, and the dried persimmon is kneaded into a round shape by hands;

(8) packaging:

vacuum packaging the shaped dried persimmons by using a vacuum bag;

(9) in the form of cream

And stacking the packaged dried persimmons in a refrigeration house, controlling the temperature of the refrigeration house at-4-1 ℃, and standing for a week to obtain the finished product.

The finished dried persimmon is soft and sweet, has complete appearance and good color and luster, and has no sulfur dioxide residue.

The invention has the advantages that:

(1) the invention uses microwave sterilization to quickly kill microorganisms on the surfaces of the persimmons, prevents the persimmons from going bad in the processing process, and simultaneously kills polyphenol oxidase (PPO) in the persimmons and prevents the persimmons from browning.

(2) In the processing process of the dried persimmon, most of the working procedures are carried out in the baking room, the continuity is strong, and the pollution of the product is avoided.

(3) The implementation of the invention improves the production efficiency of the dried persimmon, reduces the production cost, has simple operation, less investment and controllable product quality, and is more suitable for industrialized mass production.

Detailed Description