阅读说明：本技术 一种加工中无熏硫的柿饼制备方法 (Preparation method of dried persimmon without sulfuring during processing ) 是由 高小平 于 2018-08-20 设计创作，主要内容包括：本发明公开了一种加工中无熏硫的柿饼制备方法,包括：以成熟的柿子作为原料,用清水冲洗干净沥干,然后去皮；将去皮的柿子晾晒,在晾晒过程中,向柿子以喷雾的形式喷洒护色液,所述的护色液包括质量浓度0.05～0.15％的柠檬酸和0.05～0.15％的维生素C；当在晾晒过程中遇到阴雨天时,还将柿子放置于密闭的空间内熏蒸,密闭空间内还放置有质量浓度为1～5％的二氧化氯溶液,密闭保持1～3h；再经过揉捏、定形堆捂得到霜饼。本发明是以柠檬酸、维生素C、二氧化氯的结合以代替现有柿饼加工的熏硫,避免了现有柿饼加工过程中的熏硫,使得所制备的柿饼完全没有二氧化硫的残留,是一种无公害的绿色的制备工艺。(The invention discloses a preparation method of dried persimmons without sulfuration in processing, which comprises the following steps: taking ripe persimmons as raw materials, washing the persimmons with clear water, draining, and then peeling; drying the peeled persimmons in the sun, and spraying color protection liquid to the persimmons in a spraying manner in the drying process, wherein the color protection liquid comprises citric acid with the mass concentration of 0.05-0.15% and vitamin C with the mass concentration of 0.05-0.15%; when the persimmon is exposed to rainy days in the airing process, the persimmons are also placed in a closed space for fumigation, and a chlorine dioxide solution with the mass concentration of 1-5% is also placed in the closed space and is kept closed for 1-3 hours; and kneading, shaping and stacking to obtain the cream cake. The invention uses the combination of citric acid, vitamin C and chlorine dioxide to replace the sulfuring in the prior persimmon cake processing, avoids the sulfuring in the prior persimmon cake processing process, ensures that the prepared persimmon cake has no residual sulfur dioxide, and is a pollution-free green preparation process.)

1. A preparation method of dried persimmons without sulfuration in processing is characterized by comprising the following steps:

1) selecting orange red fruits from ripe persimmons as raw materials, and removing rotten fruits and soft fruits;

2) removing sepals from the selected persimmons, cutting off fruit stalks, washing with clear water, draining, and peeling;

3) the peeled persimmons are arranged uniformly with the tops upward and laid on a persimmon cake rack, and then are aired and often turned over;

4) spraying color protection liquid to the persimmons in a spraying mode in the airing process, wherein the color protection liquid comprises citric acid with the mass concentration of 0.05-0.15% and vitamin C with the mass concentration of 0.05-0.15%;

when the persimmon is exposed to rainy days in the airing process, the persimmons are also placed in a closed space for fumigation, and a chlorine dioxide solution with the mass concentration of 1-5% is also placed in the closed space and is kept closed for 1-3 hours; fumigating once a day in cloudy days, and airing immediately when sunny days;

5) after being aired for 20 days, the middle part of the persimmon is slightly pinched by hands, and the pulp is kneaded, so that the softening and the astringency removal of the persimmon are promoted, and the outward diffusion of water is accelerated;

6) after the pulp is kneaded, continuing airing for more than 20 days, and then taking off the shelf to obtain a red cake;

7) shaping the red cake, stacking to obtain cream cake, and standing in shade to collect the cream.

2. The method for preparing persimmon cake without sulfuring in processing as set forth in claim 1, further comprising, at the time of selection in step 1): selecting persimmon which is hard and crisp in texture, neat in shape, free of diseases and insect pests and free of collision and pressure injury as a raw material for making the dried persimmon.

3. The method for preparing persimmon cake without sulfuring in processing as claimed in claim 1, wherein a thin peel is scraped off from the surface of persimmon by a scraper in the peeling step of step 2), the peel of persimmon should be scraped clean without leaving top peel and flower peel, and the peel is only left at the calyx of persimmon.

4. The method for preparing persimmon cake without sulfuring in processing as claimed in claim 1, wherein the persimmon cake shelf comprises a base, the base is provided with a plurality of evenly distributed shelves, the center of the base is provided with a central through hole, and a plug adapted to the central through hole is connected with the base through a connecting handle; the persimmons are evenly placed on the bracket, so as to be beneficial to ventilation.

5. The method for preparing the persimmon cake without sulfuring during processing as claimed in claim 1, wherein the color protection liquid comprises 0.08-0.1% by mass of citric acid and 0.08-0.1% by mass of vitamin C, and the mass ratio of the citric acid: vitamin C ═ 1: 1 to 1.2; spraying for 1-3 days.

6. The method for preparing persimmon cake without sulfuring during processing as set forth in claim 1, wherein the mass concentration of the chlorine dioxide solution in the enclosed space is 2-3%.

7. The method of preparing the persimmon cake without sulfuring in processing as set forth in claim 1, wherein the shaping is completed while kneading the flesh, and kneading into a cake shape.

8. The method as claimed in claim 1, wherein the persimmon cake without sulfuring is prepared by filling red cake in a jar, covering the jar with straw mat, hemp bag or plastic cloth, and the temperature of the stacking is 2-5 ℃.

Technical Field

The invention belongs to the technical field of dried persimmon processing, and relates to a preparation method of dried persimmons without sulfuring during processing.

Background

Dried persimmon is a common food and is a cake-shaped food prepared by artificially drying persimmons. The current preparation of dried persimmons mainly comprises the following steps:

1) harvesting and selecting materials: the harvesting periods of the persimmons are different due to differences of varieties, regions, climates and the like, the persimmons are generally harvested in 8-11 months, and the persimmons for processing the dried persimmons are best harvested when the fruits are slightly red due to the yellow decline of the fruits. The harvested persimmons are sorted in time, and the persimmons with similar sizes, no disease spots, no insect eyes, no deformity, intact shapes and consistent maturity are selected as processing materials.

2) Cleaning and peeling: washing the selected persimmon fruits with clear water, draining, and peeling with a peeling knife. The peeling is carried out by taking care of uniform force, so that the thickness of the peel is consistent, no peeling is leaked, and the peel is not broken, and the thinner the peel is, the better the peel is. If the skin is broken and the skin is missed, the skin is compensated in time, and the pulp is kept smooth and smooth.

3) Sun drying and press kneading: and uniformly arranging the peeled persimmons in a sieve tray, exposing the persimmons in the sun, and turning the persimmons for 3-4 times every day to ensure that the persimmons are uniformly and completely exposed to the sun. After about 1 week, repeatedly pinching with hand to make pulp soft and tissue soluble, and making the pulp soft but not wavy and soluble but not scattered. For processing into high-quality dried persimmons, sufficient kneading is required, and the more sufficient kneading is performed, the better the quality of the dried persimmons is.

4) And (3) sulfurizing: persimmon contains more tannic acid and has a large astringent taste, and the taste of the persimmon can be better only by fully removing the astringent taste. And (3) placing the kneaded fruits on fumigation frames, generally placing 5-6 layers on each frame, wherein the layer distance is 15-20 cm, 1 g of sulfur is used for each kilogram of persimmon, sealing and smoking for 2 hours, and opening the seal to naturally disperse the smoke for later use.

5) Kneading and drying in the sun and shaping: and (3) fully pinching and drying the smoked persimmon for a time which is determined according to the weather and the gluing degree of the fruits until the pulp is fully glued and the flexibility is good. Shaping sun-cured persimmon, wherein the shape of the common processing is determined according to the processing specification and quality, and the common processed persimmon is mostly made into a round shape with a thin middle part and thick edges, and the thickness is kept to be more than 1.5 cm.

6) Sizing and frost covering: and (3) exposing the persimmon fruits which are just shaped in the sun, placing the persimmon fruits into a storehouse after shaping, and stacking for 8-10 days to obtain the dried persimmon. When the frost comes out, the frost should be turned up and down to prevent mildew and influence on quality.

In the above-mentioned preparation process, the sulfuring is a relatively important step, which can play the role of mildew prevention and astringency removal, however, the persimmon contains a large amount of water during the sulfuring, which is a positive price for adding sulfur dioxide harmful to human body in the dried persimmon, and may cause further chemical changes to affect health. In addition, salty and astringent tastes are often left after the sulfuring, and the taste and quality of the dried persimmon are also damaged.

Disclosure of Invention

The invention aims to provide a preparation method of dried persimmons without sulfuration in processing, which replaces the sulfuration in the traditional processing method to prepare harmless dried persimmons.

The invention is realized by the following technical scheme:

a preparation method of dried persimmon without sulfuring in processing comprises the following steps:

1) selecting orange red fruits from ripe persimmons as raw materials, and removing rotten fruits and soft fruits;

2) removing sepals from the selected persimmons, cutting off fruit stalks, washing with clear water, draining, and peeling;

3) the peeled persimmons are arranged uniformly with the tops upward and laid on a persimmon cake rack, and then are aired and often turned over;

4) spraying color protection liquid to the persimmons in a spraying mode in the airing process, wherein the color protection liquid comprises citric acid with the mass concentration of 0.05-0.15% and vitamin C with the mass concentration of 0.05-0.15%;

when the persimmon is exposed to rainy days in the airing process, the persimmons are also placed in a closed space for fumigation, and a chlorine dioxide solution with the mass concentration of 1-5% is also placed in the closed space and is kept closed for 1-3 hours; fumigating once a day in cloudy days, and airing immediately when sunny days;

5) after being aired for 20 days, the middle part of the persimmon is slightly pinched by hands, and the pulp is kneaded, so that the softening and the astringency removal of the persimmon are promoted, and the outward diffusion of water is accelerated;

6) after the pulp is kneaded, continuing airing for more than 20 days, and then taking off the shelf to obtain a red cake;

7) shaping the red cake, stacking to obtain cream cake, and standing in shade to collect the cream.

The selection in the step 1) further comprises: selecting persimmon which is hard and crisp in texture, neat in shape, free of diseases and insect pests and free of collision and pressure injury as a raw material for making the dried persimmon.

And 2) scraping a thin peel on the surface of the persimmon by using a scraper during peeling in the step 2), wherein the persimmon peel is scraped clean without leaving a top peel and a flower peel, and a peel is only left at a persimmon calyx.

The dried persimmon frame comprises a base, a plurality of uniformly distributed supports are arranged on the base, a central through hole is formed in the center of the base, and a plug matched with the central through hole is connected with the base through a connecting handle; the persimmons are evenly placed on the bracket, so as to be beneficial to ventilation.

The color protection liquid comprises citric acid with the mass concentration of 0.08-0.1% and vitamin C with the mass concentration of 0.08-0.1%, wherein the mass ratio of the citric acid to the vitamin C is as follows: vitamin C ═ 1: 1 to 1.2; spraying for 1-3 days.

The mass concentration of the chlorine dioxide solution in the closed space is 2-3%.

The shaping is completed while the pulp is kneaded, and the pulp is kneaded into a round cake shape.

The stacking and sealing method is characterized in that the red cake is filled into a jar, the upper surface of the jar is covered by a straw mat, a hemp bag or plastic cloth, and the stacking and sealing temperature is 2-5 ℃.

Compared with the prior art, the invention has the following beneficial technical effects:

the preparation method of the dried persimmon without the sulfuring in the processing provided by the invention replaces the sulfuring in the existing dried persimmon processing with the combination of the citric acid, the vitamin C and the chlorine dioxide, avoids the sulfuring in the existing dried persimmon processing process, ensures that the prepared dried persimmon has no residual sulfur dioxide, and is a pollution-free green preparation process.

Detailed Description

The present invention will now be described in further detail with reference to specific examples, which are intended to be illustrative, but not limiting, of the invention.