Persimmon fruit processing technology (2)

Persimmon fruit processing technology (I)
Persimmon fruit processing technology (in)

Five, persimmon vinegar 1, process: raw materials → crushed → alcohol fermentation → acetic acid fermentation → vinegar → finished product. 2, technical points (1) raw materials: dregs, fruit drop, peel, fruit residue and so on. (2) Alcohol Fermentation: Wash the fruit, chop it and add 3%-5% of the yeast liquid for fermentation. After about 5-7 days, the fermentation is completed. (3) Acetic acid fermentation: After the completion of alcohol fermentation, add chaff or rice bran, vinegar mother liquor 10%-20%, stir well, fill in the tank, ferment, after 10-15d, when there is vinegar fragrance, add 2%-3% of salt, stir well and serve as vinegar embryo. The vinegar embryo tightly sealed and sealed, aged 5-6d, you can pour vinegar. (4) Drenched vinegar: Put the after-ripened vinegar embryo into the vinegar dripping device. Drizzle from the top into the cold boiled water equivalent to the vinegar embryo. The raw vinegar liquid flows out from the bottom hole of the cylinder. The vinegar is sterilized at 60-70°C for 10-15 minutes and becomes cooked vinegar. Sixth, persimmon juice 1, process: material selection → cleaning → crushing → heating → pressing → filtration → clarification → deployment → bottling → sterilization. 2. Technical points (1) Selection of materials: Select a ripe persimmon with no astringency, wash it with water, and then remove it. (2) crushing, heating: The washed fruit, with hand or crusher stir into a paste, placed in an aluminum pot boil, often stir. Boil until slagging, juice and slag can be easily separated, press. (3) Pressing, filtering: Heat-treated raw materials are squeezed in a juicer. After the first juice, the pomace can be added with 15% of fresh water, stirred well and then squeezed once. The juice is then mixed twice and filtered through a bag filter. (4) Clarification and blending: The filtered juice can be settled by standing or adding a little egg white (10-15kg of filtrate plus one egg white) to coagulate the colloid, accelerating the precipitation and waiting for the floc in the juice. After all precipitated, the clear liquid was sucked out with a siphon tube and filtered into fresh juice. Then, the sugar and acid content were measured, and the ratio of sugar to acid was adjusted with white sugar and citric acid according to the market demand. (5) Bottling and sterilizing: After the prepared juice is heated to 60-70°C, the bottle is immediately capped and immersed in hot water of 70-75°C for 20-25 minutes. 7. Persimmon honey 1. Process material selection → Cleaning → Peeling → Crushing → Filtering → Clarification → Heating → Bottling and capping. 2. Technical points (1) Selection of materials: Select mature mature soft persimmons, wash them and peel them. (2) Crushing, heating and filtering: Put the washed persimmon fruit into a paste in an aluminum pan, heat it until it dries, and filter it with a clean coarse cloth. (3) Clarification: A small amount of egg white is added to the filtrate. After the fruit slag is precipitated, the clear liquid is aspirated. (4) Heating and bottling: Pour the filtrate into an aluminum pan and boil it until the sugar content reaches 65% or more. Bottling and capping. (Gansu Forestry School Zhang Yuqin Song Jialu)

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