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Anxi oil persimmon processing and storage technology

Anxi oil persimmon is a famous fruit at home and abroad, mainly distributed in Anxi, Yongchun, Nan'an, Changtai and Hua'an in Fujian Province, with an annual output of about 50000 tons. Persimmons processed from fresh oil persimmons are large and soft, dry but not hard, soft but not rotten, with many creams and white powder, ice sweet and beautiful flavor. However, the traditional manual production of oil persimmon technology lags behind, the output is low, and the product quality is difficult to improve, which restricts the development of commercialization of oil persimmon. Mainly reflected in: first, persimmon processing and production time is centralized. Traditional processing does not have the technical conditions for large-scale production. A batch of persimmons can be produced for 35-45 days, and the product quality is unstable. Second, the sanitation of persimmons is difficult to guarantee. In the natural drying process of more than a month, persimmon is easy to be polluted, affecting its quality. Third, the storage period is short. The moisture content of Anxi oil persimmon is between 22% and 24%. Due to the lack of corresponding storage and fresh-keeping technology, the oil persimmon cake is prone to mildew in the long-term transportation and marketing process

in view of the above problems, on the basis of the traditional oil persimmon production technology, we imitate the natural drying method, grasp the key technical links such as softening, Deastringency, drying, mildew prevention, frost, packaging and storage, shorten the oil persimmon production cycle, improve the product quality, extend the storage period, and make the oil persimmon production meet the health standards

the fresh fruit of oil persimmon is crisp, hard, juicy, astringent, and contains a lot of water, tannins, protopectin, carbohydrates and other substances. To make soft, fine waxy, ice sweet oil persimmon, four changes must be completed, namely

① remove a lot of water, make the contents concentrated, and the persimmon is easy to preserve

② carbohydrates are decomposed into monosaccharides, which can increase the sweetness of persimmons and promote the formation of persimmon frost powder

③ the original pectin is hydrolyzed into pectin to make the oil persimmon soft

④ soluble tannins are converted into insoluble tannins, so that persimmons have no astringency

manual drying process of oil persimmon:

fruit selection → peeling → color protection → baking (degree) → first pinch → baking (℃) → second pinch → baking (45 degrees) → softening → shaping → color protection → baking (55 degrees) → vacuum packaging

in the whole drying process, softening, Deastringency, dehydration, mildew prevention and frosting are the most important technical links

1. fresh fruit of softened and astringent persimmon should be harvested in late October (before and after Frost). Pick 80% to 9% ripe, crisp and hard fresh persimmons and peel them to promote fruit ripening and softening. In the early stage of drying, the temperature is controlled at only c/c composite material, which is considered to be the only one that can be used as the recommended ratio of about 45 degrees above 20, so as to stimulate the activity of alcohol dehydrogenase in the fruit, promote the conversion of soluble tannins into insoluble tannins, and complete the Deastringency process of persimmons. In the process of drying, try to control the local temperature in the baking room not to exceed 60 degrees to prevent the astringent persimmon from re astringent

2. Dehydration rate is closely related to temperature and humidity. 4 Data reproducibility dispersion ≤ 5%. In the manufacturing process, the temperature should be controlled at ℃, and the inlet and exhaust holes should be opened to accelerate the discharge of moisture

3. During the production process, the semi-finished persimmon with mould proof oil is rich in nutrients and contains a lot of water. Under the conditions of high temperature and humidity, a little carelessness will cause the persimmon to become moldy. In order to prevent persimmon from becoming moldy during drying, The air circulation of known signals (size/amplitude) should be accelerated. Under the condition of ensuring the temperature of about 50 degrees, the relative humidity in the baking room should be reduced as much as possible, which is generally maintained at about 65%.

4. Frosting and vacuum packaging. The manually dried oil persimmons should be the same as the naturally dried oil persimmons, and the persimmon frost powder is covered on the cake surface. The traditional method to promote the frosting of oil persimmons is "three covering and three blowing" Mainly, but it is time-consuming and easy to pollute persimmons. Polyethylene composite packaging bags with good gas resistance are used in production. Persimmons are vacuum packed with single or multiple fruits. After being placed for a few days, persimmon frost powder can be covered on the surface of the cake

with the above production process, 3 The production cycle of the power analyzer is shortened to 7-10 days, and factory production is realized, which reduces the pollution in the production process, ensures the sanitary quality of persimmons, greatly prolongs the fresh-keeping storage period and prolongs the supply time of the market under natural temperature conditions

Author: Liu Bingfu

source of information: Farmers' business opportunities

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