1 Introduction:
Persimmon originates from China and has a long history and abundant resources. Persimmon fructose is as high as 65% or more, and can be processed into various foods such as dried persimmons, persimmons, persimmon fried noodles, etc. in addition to fresh food. Persimmons are vertical persimmons - kind of dried persimmons. They are the traditional products exported by foreign countries. Soft texture, golden color, sweet, thick and white cream, popular. However, the traditional production process has problems such as simple process, long production cycle, poor sanitary conditions, small production scale, and unsatisfied output. Therefore, it is of practical significance to improve the production process and improve the stability of production.
2, new production process:
2,1 process flow:
Finished Product ↠Shaping and Shaping â†, Stacking on Cream ↠Shaping Material Selection → Raw Material Processing → Drying Sulfur → Baking → Heat Retard
2.2 operating points:
(1) Selection of materials: The fruits with more than 120g of single-fruit or less-nuclei are fully mature without pests and diseases.
(2) Raw material processing: It is required to peel and peel the skin without residue skin.
(3) Drying: The upper plate is aired on the bracket and covered with a plastic film, and SO2 is used in the account.
(4) Baking: Persimmon fruit is transferred to the baking room for baking when it is dry to slightly astringent.
(5) Heat Retardation and Plastic Reshaping: When the heat of the persimmon fruit after baking is reduced to 30--35°C, it will be hot and plastic.
(6) Stacking of frost: The persimmon is stacked and layered in a closed container for 3 to 5 days to promote frost.
(7) Drying and shaping: It is a finished product that is properly dried for 1-2 days and re-squeezed.
3 Discussion:
3.1 Rationality of process flow: (1) Short cycle: The process takes about 6 to 8 days from the start to the end of dehydration, which is about 10 days shorter than the traditional process.
(2) Good hygienic conditions: The use of plastic film covering in the process not only improves the process conditions but also improves the hygiene problems of the traditional process.
(3) It can increase the output and reduce the cost: Adding the drying process can reduce the baking period of 3 days and reduce the production cost.
3.2 baking:
(1) The purpose of baking is to soften the astringent and dry dehydration.
(2) baking temperature: the first stage of baking aims to soften the astringent, temperature control at 37~42°C for 24 hours; the second stage is drying and dehydration temperature control at 45~50°C for 24 to 30 hours.
3.3 Plastic film covering effect: In this process, the covering of plastic film can increase the temperature and humidity of the environment, and the three-dimensional placement can also save the drying place, and can also save fuel and reduce the production cost.
3.4 Sulfur dosage: The amount of 5g/m3 sulphur has better treatment effect, which can prevent mildew without affecting product taste.
3.5 The effect of moisture content on the frost: When the persimmon fruit is baked to 28-30% moisture content, the stacking operation to the product will have better frost effect.
Persimmon originates from China and has a long history and abundant resources. Persimmon fructose is as high as 65% or more, and can be processed into various foods such as dried persimmons, persimmons, persimmon fried noodles, etc. in addition to fresh food. Persimmons are vertical persimmons - kind of dried persimmons. They are the traditional products exported by foreign countries. Soft texture, golden color, sweet, thick and white cream, popular. However, the traditional production process has problems such as simple process, long production cycle, poor sanitary conditions, small production scale, and unsatisfied output. Therefore, it is of practical significance to improve the production process and improve the stability of production.
2, new production process:
2,1 process flow:
Finished Product ↠Shaping and Shaping â†, Stacking on Cream ↠Shaping Material Selection → Raw Material Processing → Drying Sulfur → Baking → Heat Retard
2.2 operating points:
(1) Selection of materials: The fruits with more than 120g of single-fruit or less-nuclei are fully mature without pests and diseases.
(2) Raw material processing: It is required to peel and peel the skin without residue skin.
(3) Drying: The upper plate is aired on the bracket and covered with a plastic film, and SO2 is used in the account.
(4) Baking: Persimmon fruit is transferred to the baking room for baking when it is dry to slightly astringent.
(5) Heat Retardation and Plastic Reshaping: When the heat of the persimmon fruit after baking is reduced to 30--35°C, it will be hot and plastic.
(6) Stacking of frost: The persimmon is stacked and layered in a closed container for 3 to 5 days to promote frost.
(7) Drying and shaping: It is a finished product that is properly dried for 1-2 days and re-squeezed.
3 Discussion:
3.1 Rationality of process flow: (1) Short cycle: The process takes about 6 to 8 days from the start to the end of dehydration, which is about 10 days shorter than the traditional process.
(2) Good hygienic conditions: The use of plastic film covering in the process not only improves the process conditions but also improves the hygiene problems of the traditional process.
(3) It can increase the output and reduce the cost: Adding the drying process can reduce the baking period of 3 days and reduce the production cost.
3.2 baking:
(1) The purpose of baking is to soften the astringent and dry dehydration.
(2) baking temperature: the first stage of baking aims to soften the astringent, temperature control at 37~42°C for 24 hours; the second stage is drying and dehydration temperature control at 45~50°C for 24 to 30 hours.
3.3 Plastic film covering effect: In this process, the covering of plastic film can increase the temperature and humidity of the environment, and the three-dimensional placement can also save the drying place, and can also save fuel and reduce the production cost.
3.4 Sulfur dosage: The amount of 5g/m3 sulphur has better treatment effect, which can prevent mildew without affecting product taste.
3.5 The effect of moisture content on the frost: When the persimmon fruit is baked to 28-30% moisture content, the stacking operation to the product will have better frost effect.
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