| At present,D.kaki Thunb dried persimmon Products include cake dried persimmon,persimmon chip,dried persimmons,which are rich in nutrients,sweet and aromatic.The D kaki Thunb Persimmon dry products are mainly farm produce and small-scale production,and there are safety and product quality problems.The astringent persimmon astringcy removal,dry saccharification and other technologies have not broken through,failing to realize modern industrialized large-scale production.D.kaki Thunb dried persimmon is a characteristic new dry product prepared by peeling and sliceing the core,and has the advantages of fragrant,delicious,sweet and fresh fragrance,small pieces that are easy to eat,and can be used as a naturalgreen health.snack foods.However,there are some disadvantages such as incomplete saccharification,incomplete unastringency,and browning.This paper studies the relationship between maturity and physical and chemical properties of persimmon fruit in Gongcheng City,and optimizes the ripening and removing astringency methods of fresh fruit.Changes in biological enzymes and physicochemical indexes during the process of fresh fruit in order to improve the processing technology of dried persimmon,defrost condition optimization..The results of the study were applied to the persimmons production.The experimental results are as follows:1.According to the sensory evaluation,the persimmon was divided into six ripeness,and the index of the persimmon persimmon in different maturity was measured.The water content,soluble solids,total sugar content,reducing sugar content and color difference a* value of the D kaki Thunb Persimmon increase along with the increasement of maturity degree.Hardness,soluble tannin content.of the D kaki Thunb Persimmon reduce along with the increasement of maturity degree.There was a significant positive correlation between maturity and water content,soluble solids,total sugar content,reducing sugar content,and color difference a* value of persimmon(P<0.01).There was significant negative polarity between maturity and hardness,and soluble tannin content.relationship(P<0.01).Through the correlation analysis of the monthly maturity of Persimmon and 10 indicators ingongcheng,the water content,soluble solids,total sugar content,reducing sugar content,color difference a* value,hardness and soluble tannin content can be used as maturity quality.The main indicators,other indicators as a reference Indicator,in combination with all aspects of the factors,maturity 4 of the persimmon is most suitable for the production of persimmon.2.The salt solution and lime solution is ripening protection is effective.on D.kaki Thunb persimmon.But,the ethephon solution has the better detergency and ripening effect on D.kaki Thunb persimmon.It combines the rate of astringentness,hardness,and nutrition of D.kaki Thunb persimmon Material accumulation and other factors,get astringent effect: ethephon solution> lime solution> salt solution.Maturity level 2-3: the best removal condition of the persimmon persimmon: 250 mg/kg of the vinyl concentration,25 unastringent temperature,and 1 d.After the unastringent persimmon to maturity 4.The hardness of the persimmon persimmon can meet the requirement of skin removal,and the dry and sweet taste can be achieved in the later dry production.3.To study the influence of temperature on the enzyme and physicochemical indexes of D.kaki Thunb persimmon and the change of physical and chemical indexes of D.kaki Thunb persimmon during the process of drying to obtain the best process flow of D.kaki Thunb dried persimmon.Determine the D.kaki Thunb persimmon saccharification temperature control at about 40 ?.The early stage of the dried temperature of 60 ?,D.kaki Thunb persimmon drops fastest moisture content,the soluble tannin content.Astringent ripening the four-grade D.kaki Thunb persimmon was selected as the best raw material for the production of dried persimmons.The persimmon dry production was performed using a three-stage method.The key technology was: First,dry for 12 hours at a temperature of 60 ? and a humidity of 80 %.High-temperature drying,moisture content of about 63 %.Then,in the temperature 40 ?,humidity 85 % dry for 36 h for the middle temperature saccharification,the moisture content reached about 45 %.Finally,drying at a temperature of 25 ?.and a humidity of 85 % for 36 h was performed at low temperature,and the moisture content reached about 30 %.Persimmon dry products meet(20453-2006),GBT persimmon product quality grades,(DBS),45016-2014 the local food safety standards,persimmon,(Q/MSHSP 0001 s-2017)"the persimmon dry" guilin mountains full of standards such as red food co.,LTD.4.Study the relationship between the dry frosting process and non-enzymatic Browning of persimmon persimmon.Through proper plastic promote the frost,reduce the reducing sugar content in persimmon dry,reduce the non enzymatic Browning,reduce the surface water activity,to ensure the quality of persimmon dry out during frost senses,extend the shelf life of persimmon dry.The optimal conditions for the defrosting of persimmon persimmon are three times,the temperature is 4,and the moisture content is 30%.This process produced D.kaki Thunb dried persimmon.frost even white,looks resilient but not hard,internal glue cotton,orange color Browning light,nutrients decomposition is small,maintain a massive structure collapse,high product quality. |
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