| Persimmon (Diospyros Kaki L.f), as one of the main fruit resources in Guanzhongdistricts of Shaanxi and Qinba Mountainous area, has a comparative advantage in Shaanxiprovince, and the main problems that exist are the single variety for processing and utilization,the lagged technology and the serious waste of resources.To Solve these problems, thecomprehensive processing technology of persimmon is researched systematically in the paperto improve the traditional processing technology and techniques of dried persimmons,enhance the sanitary quality in production of dried persimmon, and promote the traditionalproduction levels of standardization of dried persimmons, all above will provide atechnical support for the development of persimmon industrialization. Meanwhile, a series ofnew deep-processing healthy Persimmons productsware developed, such as naturalpersimmon preserved fruit, ultra-high pressure sterilizing soft package persimmon jam,persimmon fruit cake and other varieties, and to solve the key processing technology toprovide a technical reference for the realization of the comprehensive industrializationprocessing of the persimmon. The main conclusions are as follows:1. Analyse and improve the existing production mode of the persimmons, and inaccordance with the traditional processing techniques, explore the formation law of thepersimmons hoarfrost by using the artificial drying model to simulate the traditionalproduction of dried persimmons. the resultes show that:(1) the changes which the times ofreshaping and the effort degree to the inside organization structure of the persimmon havesignificantly effect on dried persimmons hoarfrost. Pinching3times will reflect the best effectof hoarfrost;(2)the main and the minor influencing factors of hoarfrost’s quantities in propersequence are as follows: the frosting temperature﹥the frosting environmental humidity﹥the water content of the persimmon;(3) the frosting optimum condition is60%humidity at10℃under20%or25%water content of the persimmon, it has the largest quantities ofhoarfrost and the hoarfrost on the superface of the persimmon distributed evenly.2. the process technology condition of the persimmon preserved fruit was studied. theresult show that: the optimum process technology of the persimmon preserved fruit isprotecting color and removing acerbity under vacuum. The processing condition is that the persimmon was protected color for19h with0.03%Vc-Na solution under pH5, with thebest color and taste.3. Using the ethephon as the removing acerbity agent, the removing acerbity technologyand the high pressure cold sterilization of persimmon jam was studied. the resultes showthat:(1) the optimum condition of removing acerbity is the persimmon infiltrated10s by300mg/L ethephon, then sealed it for5d at30℃,the persimmon would removed acerbitythoroughly. After removing acerbity, the persimmon’s appearance is crystal bright, the textureis uniform, the color is bright and it has dense persimmon flavor; the taste is pure andhappiness, it has no acerbity;(2) the optimum condition of high pressure treatment ofpersimmon jam is that the jam was treated for20min at25℃under400MPa, the persimmonjam was thorough sterilized and has the best sensory quality.4. the processing technology and formula of the persimmon fruit cake was studied withorthogonal experiment. The resultes show that the best process parameters is that thepersimmon was removed acerbity and soften with8ml/L ethephon, the optimum formulas arethat the persimmon pulp was added120mg/Kg pectinase and0.3g/Kg Vc, and enzymatichydrolysised for2h at40℃, then Concentrate the pulp until the solids content of the pulp is40%, then the confiture as the base material, added10%dextrin,1%agar,2%carrageenan,12%sugar,0.2%citric acid and10mg/L essence so as to the persimmon fruit cakehas the best quality and taste. |
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