Persimmon is delicious, rich in carotene, vitamin A, vitamin C, calcium, phosphorus, iron and other minerals are also very rich, sugar content of 13-24%, has been known as "hardcore crops", "wooden grain." In order to increase the value of persimmons, several processing methods are introduced in this issue.
One, persimmon sugar
Select a soft, persimmon with high moisture content, high sugar content, no injury, and no mildew. Put the kibble into the pot and stir it with a prepared stick to form a paste. Slowly warm the fire and see that the persimmon juice can be completely clarified. Temporarily cease fire, remove all persimmon stalks from the fence, filter the persimmon juice with fine mash, pour it into the pot, and retort it with medium heat. In the process of tanning, the first thing I noticed was that the big flower overflowed on all four sides, indicating that I would continue to linger until the big flower became a small flower, and then pulled out a small amount of sugar to cool it, if it was slightly sticky, and Sweet, sweet, and sweet, show that they are ready to be annealed and wait until it cools.
Second, persimmon juice
The soft persimmon is washed, peeled and stalked, stirred into a paste and placed in an aluminum pan, boiled, until boiled until the slag, juice and slag can be easily separated, with a clean coarse cloth pressing filter, the filtrate clarified add a little egg white (20-30 pounds of filtrate plus one egg white, egg white to be fully broken). The colloids are condensed, and after the sedimentation, the upper shell liquid is sucked out with a siphon tube, and then the filtered fresh carrot is persimmon juice (50-60 kg per hectare of fresh persimmon juice). Note: 1 It is best to use soft persimmon without astringency as raw material; 2 For storage, the container must be cleaned and disinfected, and 0.1% sodium benzoate should be added in the persimmon juice to prevent parasite degeneration.
Three, dried persimmons
Select persimmons with little or no core, wipe off the sepals, cut off the stems, and dry them until the fruit surface becomes white crusts. When the flesh is tender and soft, gently squeeze the persimmon with both hands to promote softening and de-astringency. , shorten the drying time, and then the sun for 3 days, when the fruit surface dry wrinkles, the second time extrusion, the pulp lumps all crushed. After 3-4 days, squeeze it again and pinch the fruit into a flat cake shape. Then, when it is sun-dried to the inside and outside of the flesh, when it is consistent and slightly elastic, it is piled 15 cm thick, covered with peeled peel, and then covered with a straw mat. Later, once a day, after the appearance of white persimmon cream on the surface of persimmons for 7-8 days, they can be packaged and sold. Usually about 20 days from processing to sale.
Fourth, persimmon
Remove the stem first, then wash with water, dry and cut into thin pieces or small pieces, and expose it to sunlight. After it is fully dried, pulverize it with a pulverizer, then grind the surface with a stone mill, carefully sieve Persimmon, generally per kilogram per kilogram of fresh persimmon can be processed about 12 kilograms persimmon.
Five, dried persimmon
Use unremovable astringent non-nucleated varieties as raw materials, first peel off the astringent lumps, then peel the skin, cut into 4-5 cm thick slices, and dry at a temperature of 60-90°C.
Six, persimmon fruit
Technological process selection → peeling → peeling → hardened and protected → sugar pickling → honey stain → drying → coating → packaging → finished product
Operation points
The selected fruit is astringent and moderate in texture, fine in texture, and less in fiber. It is deodorized with warm water or lime water at 40°C.
After peeling, the fruit was peeled and trimmed and cut into two or four pieces.
Hardening and color protection Prepare 0.2% sodium bisulfite and 0.3% alum mixed solution, immerse the persimmon block for 6-8 hours, remove and drain.
Sugar pickled sugar equivalent to 30% of the weight of persimmon pieces of white sugar and persimmon pieces and mix well, marinate for 24 hours, then add the weight of persimmon pieces 10% of the sugar marinate for 24 hours, then a large amount of water persimmon pieces of extravasation.
Honey stains remove the above fruit pieces, heat the sugar solution to boil, dissolve all the undissolved sugars, add citric acid or 15% starch syrup by 0.3% of the weight of the sugar solution, boil for 10 minutes, and cool to 6°C. Add 0.1% sodium benzoate equivalent to the weight of the fruit pieces and mix well.
Drying will be persimmon block honey stains after 10 days to remove, drain the surface sugar, drying in a drying room at 60 °C for 24 hours, so that the water content dropped to about 20%.
The glue coating can prevent the pectin from absorbing water and return moisture, and it can make the products bright and beautiful. The fruit can be immersed in a 1.5% pectin solution and dried with hot air at 50°C for 2-4 hours until it is not sticky.
The dried fruits are wrapped in cellophane and then packed in plastic bags, preferably sealed with a vacuum sealer.
Persimmon jam
Ingredients Fresh persimmon pulp 100, sugar 93, starch 4, refined salt 0.4, citric acid 0.3, sodium benzoate 0.15
Process Fresh Persimmon → Processing → Ingredients → Reconcentration → Filling → Sealing → Sterilization → Finished Product
Operation points
For fruit processing, select ripe persimmons with few fibers, high sugar content, and large amount of pectin. Use a carbon dioxide method or a smoked tobacco method to remove the astringent, then wash it, remove the pedicle, and homogenize it with a beater.
After the ingredients are homogenized, the starch and salt are added to the mixture, and the water is heated to 60° C. for use.
Caramelized sugar plus a small amount of water to heat and dissolve, to strictly control the time of sugar melting, not to affect the finished product color.
Empty bottles Disposal Empty bottles and caps are first washed with alkaline water, rinsed with clean water, drained, steamed with 100°C hot steam for 10 minutes, and kept at 40°C for use.
熬Concentrate the syrup heated to boiling, pour into the persimmon pulp, quickly heat and concentrate, stirring constantly to prevent gelatinization, lick until the total sugar is 65%, add sodium benzoate, stir, add citric acid, stop heating, prepare Canned.
Bottling and Sealing Put the freshly prepared persimmon sourdough into a four-rotary glass bottle, wipe the remaining persimmon soy sauce, immediately seal it, invert it for 1 minute, and then sub-cool it to 35°C. During the cooling process, the temperature in the bottle is lowered, and the water vapor condenses to form a certain vacuum, which is favorable for the preservation of the persimmon sauce.
The sterilized persimmon sauce has a high sugar content, is also hot-filled, and has an appropriate amount of preservatives. Generally, it can be stored at room temperature for 6 months without sterilization. To be on the safe side, pasteurization (that is, sterilization at 80°C for 15 minutes) can be used, followed by incubation at 35°C for 3 days to pick out defective products. The final product is orange, delicate texture, sticky paste, there is a rich flavor of persimmon.
Eight, persimmon fruit
Ingredients Persimmon pulp 100, sugar 50, salt 0.3, citric acid 0.3, vitamin C 0.1
Process Persimmon fruit → Processing → Ingredient → Down pot → Drying → Molding → Gum sugar → Packaging
Operation points
Persimmon processing Select a fully ripe persimmon, use a vinyl astringent in a closed container, then disinfect it with 0.05% potassium permanganate solution for 5 minutes, then wash, stalk, and beaten.
The raw material preparation is based on the ingredient list. The salt, vitamin C, sugar and citric acid are added to the persimmon pulp, and the mixture is evenly mixed and ready to serve as a raw material.
Pour a layer of white cloth (wash and sterilize beforehand) into a stainless steel or tempered glass tank with a depth of 6 cm. Pour the good material into a blank and scrape it with a scraper to a thickness of 3-4 cm. Fruit Dan wet dough.
Drying The prepared wet fruit dough is sent to a drying room and baked at a temperature of 60°C. Humidity in the drying room can not be too high, so that the wet bulb temperature of wet and dry bulb thermometer temperature is maintained at 7 °C - 8 °C. If the temperature difference is less than 5 °C, indicating that the drying room humidity is too high, it is necessary to timely ventilation and humidity; temperature difference is greater than 12 °C, to reduce ventilation.
Forming and sticking sugar When the fruit peel is dried till it is not sticky (moisture content is about 18%), remove it from the drying room and spread it with a layer of white granulated sugar. After cool, remove it from the cloth and cut it into 84 cm. Small pieces.
The package will roll the sticky candied fruit into small rolls, cut into small pieces and wrapped in cellophane as finished products. The finished product is orange-yellow, bright and transparent, with a soft and palatable mouthfeel.
Nine, canned persimmons
Process selection → Treat peeling → Slicing → Desalting → Blanching → Rinsing → Filling → Exhaust → Sealing → Sterilization → Cooling → Finished product
Operation points
Selection of fruit processing sugar persimmon Persimmons can have a certain degree of hardness, over-ripe or over-produced are not suitable for processing. General requirements are nine mature, harvesting when the fruit is all yellowing. The processing of persimmon persimmon fruit can be stored in liquid state, which can keep the pulp from softening for a long period of time and can meet the needs of processing canned sugar. When processing, choose a non-rotted fruit with dense and undisturbed meat.
After peeling and peeling, the peeler was used to peel the skin, and then the knife was cut off neatly with a knife to remove the scars on the fruit surface. Then, 4 pieces were cut and the core part was cut off and put into clean water for rinsing.
Desalination first clean the persimmon pieces with water for 3 times, then soak for 10-20 hours, change the water every 4 hours, remove the salt as much as possible, try not salty until the taste, and then remove and drain the water.
Blanching by hot blanching, the fruit pieces are slightly softened, and the volume is reduced. Part of the gas in the flesh is discharged, so that the sugar liquid is easy to infiltrate and debris is reduced. The desalted persimmon can be crushed with 0.4-0.5% citric acid for 2-3 minutes, then removed and rinsed immediately with cold water. Blasting can also accelerate the exudation of residual salt ions in the surface layer of fruit pieces, and avoid the turbidity of sugar water caused by canning.
Empty cans can be washed with clean water first empty, soaked with 0.3% sodium carbonate for 30 minutes, and then brushed with water twice, and then with 100 °C hot water or steam sterilization 10-15 minutes. Bottle caps and aprons are also cleaned and disinfected in the same way.
The sugar concentration used for canning with sugar liquid is generally 20-40%. Due to the light taste of persimmon, 35-40% of sugar liquid can be used. The sugar method is to mix sugar and water in a ratio of 4:6 or 3.5:6.5, rapidly heat to boiling, or heat the hot water to boiling first, then add sugar to continue heating to dissolve all, and then use it to keep hot Two layers of fine cloth were filtered, and citric acid equivalent to 0.2-0.3% of sugar liquid and 0.1% of vitamin C were added and kept at 90°C for use.
Canned fruit pieces can be accurately weighed. Each bottle contains about 300 grams. It can also be filled by the amount of fruit pieces, but it should not be filled too much. It is advisable to leave 10-15 cm in the upper part of the can. In the same tank, the size, color and maturity of the fruit should be as consistent as possible. Immediately after filling, about 200 grams of sugar water can be filled with a perfusion machine or a quantitative spoon (small-scale production). The upper part of the tank should be 3 to 5 centimeters of headspace.
Exhaust Sealing Exhaust is the use of heating or vacuum pump to seal off the air in the persimmon block and the top gap in the tank before sealing, so that a certain degree of vacuum is formed after the can is sealed to reduce the oxidation and decomposition of the material in the tank, which is favorable for preservation. Exhaust can use water bath exhaust box, when venting, keep the water below the tank mouth, so as not to splash water into the tank. The cans were placed at a temperature close to boiling point, and then quickly warmed up to a temperature of 80°C in the center of the canister, maintained for 10 minutes, and then quickly sealed. If the sealer is sealed with a vacuum sealer, it may not need to be vented in advance, but may be directly sealed by suction under a certain degree of vacuum.
Canned sterilized cans should be immediately sterilized with heat. The boiling water sterilization method is generally adopted. Within 5 minutes after the cans are placed, the temperature is rapidly raised to 100° C., maintained for 10 minutes, and then cooled. Conditional use of high-pressure sterilization is better.
Cooling and sterilizing should be promptly cooled to avoid long-term high temperature causing adverse consequences. However, the glass cans have poor thermal conductivity and cannot be cooled by cold water immediately. Generally, they are first sprayed with 75°C hot water for 10 minutes, then cooled with 55°C hot water for 10 minutes, and finally cooled with 25-30°C water to about 38°C. Remove from the water, rely on its own temperature, the surface moisture evaporated or wiped dry with a cloth, labeling after inspection is the finished product.
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