Niu Xin Shi is a persimmon variety mainly planted in Lunan mountainous area. It has a cultivation area of ​​37,000 mu and an annual output of 42 million kg of high-quality persimmons. The fruit is heart-shaped, slightly narrow at the top, orange-red skin, thick skin, medium-fruit juice, sweet It is delicious, contains 19% of soluble solids, and has a high cake output rate. It is a high-quality raw material for making dried persimmons, and is especially suitable for home-made products. The dried persimmons made with it have a high sugar content, are sweet and delicious, and have health care value. Since 2002, we have experimented and studied the simple technology of making persimmon cake from Niu Xin Shi and achieved good results. The production process is now described as follows.
1. Basic conditions of the test site The test site is located in Qicun Government Hospital, Shizhong District, Zaozhuang City, Shandong Province, with an annual average temperature of 13.9°C, extreme low temperature of -19.2°C, maximum temperature of 39.6°C, temperature difference between day and night of 10 to 15E, and average temperature of January of -0.9. °C, the rest of the monthly draw temperatures are above 0 °C, ≥ 10 °C annual average accumulated temperature of 4595.5 °C, the average annual sunshine hours of 2367.9 hours, the percentage of sunshine 54%. The average annual precipitation is 850.9mm, annual evaporation is 1912mm, relative humidity is 0.84, frost-free period is 199 days, early frost period is October 23-29, and late frost period is April 11-18.
The Niu Xin Kaki fruit used in the experiment was produced in the Shi Park, Qianliang Village of the town. The main plant variety was Niu Xin Shi, accounting for 75% of the total number of plants, followed by Mopan Persimmon. Persimmon trees are mainly scattered on terraced dams, and are 30 to 80 years old. In recent years, they have been effectively controlled by the means of large trees, such as pruning, basalt dams, tree trays, soil and water, etc. With problems such as shifting, small fruit, and declining quality, the fruit has developed neatly, with beautiful appearance and good quality. The average fruit weight has reached 150g and above, all reaching the first-fruit standard.
2. Fruit Harvesting and Processing Niu Xin Shi is an astringent persimmon fine variety that is used for both processing and fresh food. If it is used for fresh food, it can be harvested when the fruit turns green from green to red, and the result of harvesting and astringency is hard. The crisp and refreshing mouth is also convenient for transportation, and the fruit is softened when it is harvested too late. If used to process persimmons, the fruit can be postponed until the peel becomes orange-red, and the pulp is harvested when it has not yet become soft. Early picking is insufficient sugar, less persimmon cream, affect the quality of persimmons, too late, the flesh is soft, not easy to peel. In view of the slow peeling of persimmons, from harvesting to debarking, there is often a period of accumulated storage time. In order to prevent the stacking from becoming soft, it can be stored under conditions of 0 to 5°C when conditions permit, and it should be fully changed beforehand when conditions are not met. Yellow harvested when it has not turned orange.
When harvesting manually by hand, when the tree is too inconvenient for operation, it can be harvested using a clamping rod, flexible hook, cloth bag, etc. Can also be combined with the needs of winter tree pruning, a targeted drop of the results of the harvest. It is forbidden to drop the persimmon fruit by hand so as to avoid falling and bumping the fruit.
3, production process
3.1 Production process The processing of dried persimmons is usually very simple. The main process flow is: selecting fruit → cleaning → peeling → drying → softening → pinching cake → secondary drying → pinching cake → drying stand → shaping → on Frost → Smoked sulfur → Packaging.
3.2 Operation method
3.2.1 Select fruitless pests, firm and soft flesh, and orange-red persimmon fruit on the fruit surface. Persimmon Fruits that do not meet the requirements must be resolutely eliminated so as not to affect the quality of dried persimmons.
3.2.2 Cleaning After selecting the persimmon fruit, remove the persimmon fruit from the persimmon, cut the stem, and clean it with clean water 1 or 2 times to remove dirt, dirt, or other sundries to ensure that the fruit surface is smooth and clean.
3.2.3 Peeling Persimmon fruit can be peeled off manually. Stainless steel knives are used to prevent oxidative discoloration of tannins in persimmon fruit. When peeling, be careful not to leave the top skin and the flower skin, only leave 1cm skin around the Shiti, thin and uniform when peeling.
3.2.4 drying rack with a single layer placed, persimmon handle down, exposed to strong sunlight. Conditional fans can be blown on the surface to increase the evaporation rate of persimmon fruit moisture. A plastic film covering the surface of the mat can increase the temperature of the mat and accelerate the evaporation of moisture. But pay attention to regular ventilation, so as to avoid excessive moisture on the surface, is not conducive to evaporation of persimmon fruit moisture.
3.2.5 Softening and softening is a necessary measure for accelerating the external water evaporation of persimmon fruit. The specific approach is to stack the dried and Dried Fruits in a cool, dry and ventilated place. The surface of the fruit pile can be covered with cloth and other objects. The softening time generally does not exceed 3 days.
3.2.6 After the cake has been returned to the soft end, pinch the cake. After the hands are washed and sanitized, the cakes are held in two hands, and the contents of the persimmons are initially rounded.
3.2.7 The specific method of secondary drying is the same as that of the first exposure method, and the degree of drying is only a little bit harder in the center of persimmon fruit.
3.2.8 Coarse cake The small lump in the center of the persimmon fruit is squeezed gently from the inside out until the texture of the persimmon fruit is moderate and soft, and the inside and outside are nearly the same. If there is a nucleus, the core can be directly skewed. When kneading the edge of persimmons, pay attention to evenness and carefulness to prevent excessive cracking due to pinching pressure. When the drying, softening, and kneading of the persimmon fruit are carried out, they must be completed several times in accordance with the climate change, operating techniques, and the specific conditions of the finished product. It cannot be considered that the set-up time should be based on the ideal result achieved by the product. . Overcast and rainy days should be covered in time to prevent rain and rain should be promptly dried after rain to prevent heat and humidity from causing moldy changes in dried persimmons.
3.2.9 Drying stalls In order to make the dried persimmons easier to shape, it is also necessary to select a cool, flat surface and spread the persimmon layers in a layered manner so that the texture of the persimmon is more consistent with the inside and outside texture. It takes about 1 to 2 days.
3.2.10 Shaping According to the requirements of the commodity, the persimmon should undergo final shaping. The middle shape of the dried persimmon is thin and high around, showing a typical dish shape.
3.2.11 Cream on the cream is the key technique for the production of dried persimmons. It is the conversion of some substances inside the dried persimmon under low temperature conditions to produce mannitol and sugar substances like white cream. A layer of dried persimmon persimmon is placed in water tanks, concrete tanks, etc., and then sealed. In a cool place for 4 to 7 days, a layer of white cream powder will form on the surface of persimmons. Put the dried persimmons in a cool place and cover them with a mat, a sack, or a thin plastic film. The upper frost temperature is generally maintained at about 5°C. The temperature is high, the effect of frost is not good, the humidity is too high, and it is easily deteriorated. When the temperature and humidity are too high, it is necessary to reduce the temperature and humidity by proper ventilation. After the frost is finished, it is necessary to perform the frosting, that is, to screen the persimmons and collect the excess persimmon on the cake.
3.2.12 Smoked Sulfur To prevent mildew and oxidative discoloration during storage of dried persimmons, sulphur may be used. That is, with 50g of sulfur per 100kg persimmon cake, in the closed room stored persimmon cake lit sulfur restrictions of 0.5 to 1 hour, and then timely ventilation. The dried persimmons produced by the above process are large and even, with thick and clean edges, and they do not break. The lids are centered, not wavy and brittle. The persimmon is thick and uniform, and the white is pure and does not fall off. The dried persimmon is soft and moist and sweet. Palatability, no astringency, no residue.
3.2.13 Packed dried persimmons should be properly packaged. Packaging materials are mainly plastic boxes, glass containers, plastic bags and so on. In order to prolong the shelf life and shelf life of persimmons, it is best to use thick plastic bags or composite film bags, evacuated or filled with nitrogen. Packed dried persimmons should be stored in a cool, dry warehouse. The temperature should be 8-15 °C. Liu Guiping Author: Qicun Forestry Station, Shizhong District, Zaozhuang City, Shandong Province, China: “Chinese Fruit†2006.04
1. Basic conditions of the test site The test site is located in Qicun Government Hospital, Shizhong District, Zaozhuang City, Shandong Province, with an annual average temperature of 13.9°C, extreme low temperature of -19.2°C, maximum temperature of 39.6°C, temperature difference between day and night of 10 to 15E, and average temperature of January of -0.9. °C, the rest of the monthly draw temperatures are above 0 °C, ≥ 10 °C annual average accumulated temperature of 4595.5 °C, the average annual sunshine hours of 2367.9 hours, the percentage of sunshine 54%. The average annual precipitation is 850.9mm, annual evaporation is 1912mm, relative humidity is 0.84, frost-free period is 199 days, early frost period is October 23-29, and late frost period is April 11-18.
The Niu Xin Kaki fruit used in the experiment was produced in the Shi Park, Qianliang Village of the town. The main plant variety was Niu Xin Shi, accounting for 75% of the total number of plants, followed by Mopan Persimmon. Persimmon trees are mainly scattered on terraced dams, and are 30 to 80 years old. In recent years, they have been effectively controlled by the means of large trees, such as pruning, basalt dams, tree trays, soil and water, etc. With problems such as shifting, small fruit, and declining quality, the fruit has developed neatly, with beautiful appearance and good quality. The average fruit weight has reached 150g and above, all reaching the first-fruit standard.
2. Fruit Harvesting and Processing Niu Xin Shi is an astringent persimmon fine variety that is used for both processing and fresh food. If it is used for fresh food, it can be harvested when the fruit turns green from green to red, and the result of harvesting and astringency is hard. The crisp and refreshing mouth is also convenient for transportation, and the fruit is softened when it is harvested too late. If used to process persimmons, the fruit can be postponed until the peel becomes orange-red, and the pulp is harvested when it has not yet become soft. Early picking is insufficient sugar, less persimmon cream, affect the quality of persimmons, too late, the flesh is soft, not easy to peel. In view of the slow peeling of persimmons, from harvesting to debarking, there is often a period of accumulated storage time. In order to prevent the stacking from becoming soft, it can be stored under conditions of 0 to 5°C when conditions permit, and it should be fully changed beforehand when conditions are not met. Yellow harvested when it has not turned orange.
When harvesting manually by hand, when the tree is too inconvenient for operation, it can be harvested using a clamping rod, flexible hook, cloth bag, etc. Can also be combined with the needs of winter tree pruning, a targeted drop of the results of the harvest. It is forbidden to drop the persimmon fruit by hand so as to avoid falling and bumping the fruit.
3, production process
3.1 Production process The processing of dried persimmons is usually very simple. The main process flow is: selecting fruit → cleaning → peeling → drying → softening → pinching cake → secondary drying → pinching cake → drying stand → shaping → on Frost → Smoked sulfur → Packaging.
3.2 Operation method
3.2.1 Select fruitless pests, firm and soft flesh, and orange-red persimmon fruit on the fruit surface. Persimmon Fruits that do not meet the requirements must be resolutely eliminated so as not to affect the quality of dried persimmons.
3.2.2 Cleaning After selecting the persimmon fruit, remove the persimmon fruit from the persimmon, cut the stem, and clean it with clean water 1 or 2 times to remove dirt, dirt, or other sundries to ensure that the fruit surface is smooth and clean.
3.2.3 Peeling Persimmon fruit can be peeled off manually. Stainless steel knives are used to prevent oxidative discoloration of tannins in persimmon fruit. When peeling, be careful not to leave the top skin and the flower skin, only leave 1cm skin around the Shiti, thin and uniform when peeling.
3.2.4 drying rack with a single layer placed, persimmon handle down, exposed to strong sunlight. Conditional fans can be blown on the surface to increase the evaporation rate of persimmon fruit moisture. A plastic film covering the surface of the mat can increase the temperature of the mat and accelerate the evaporation of moisture. But pay attention to regular ventilation, so as to avoid excessive moisture on the surface, is not conducive to evaporation of persimmon fruit moisture.
3.2.5 Softening and softening is a necessary measure for accelerating the external water evaporation of persimmon fruit. The specific approach is to stack the dried and Dried Fruits in a cool, dry and ventilated place. The surface of the fruit pile can be covered with cloth and other objects. The softening time generally does not exceed 3 days.
3.2.6 After the cake has been returned to the soft end, pinch the cake. After the hands are washed and sanitized, the cakes are held in two hands, and the contents of the persimmons are initially rounded.
3.2.7 The specific method of secondary drying is the same as that of the first exposure method, and the degree of drying is only a little bit harder in the center of persimmon fruit.
3.2.8 Coarse cake The small lump in the center of the persimmon fruit is squeezed gently from the inside out until the texture of the persimmon fruit is moderate and soft, and the inside and outside are nearly the same. If there is a nucleus, the core can be directly skewed. When kneading the edge of persimmons, pay attention to evenness and carefulness to prevent excessive cracking due to pinching pressure. When the drying, softening, and kneading of the persimmon fruit are carried out, they must be completed several times in accordance with the climate change, operating techniques, and the specific conditions of the finished product. It cannot be considered that the set-up time should be based on the ideal result achieved by the product. . Overcast and rainy days should be covered in time to prevent rain and rain should be promptly dried after rain to prevent heat and humidity from causing moldy changes in dried persimmons.
3.2.9 Drying stalls In order to make the dried persimmons easier to shape, it is also necessary to select a cool, flat surface and spread the persimmon layers in a layered manner so that the texture of the persimmon is more consistent with the inside and outside texture. It takes about 1 to 2 days.
3.2.10 Shaping According to the requirements of the commodity, the persimmon should undergo final shaping. The middle shape of the dried persimmon is thin and high around, showing a typical dish shape.
3.2.11 Cream on the cream is the key technique for the production of dried persimmons. It is the conversion of some substances inside the dried persimmon under low temperature conditions to produce mannitol and sugar substances like white cream. A layer of dried persimmon persimmon is placed in water tanks, concrete tanks, etc., and then sealed. In a cool place for 4 to 7 days, a layer of white cream powder will form on the surface of persimmons. Put the dried persimmons in a cool place and cover them with a mat, a sack, or a thin plastic film. The upper frost temperature is generally maintained at about 5°C. The temperature is high, the effect of frost is not good, the humidity is too high, and it is easily deteriorated. When the temperature and humidity are too high, it is necessary to reduce the temperature and humidity by proper ventilation. After the frost is finished, it is necessary to perform the frosting, that is, to screen the persimmons and collect the excess persimmon on the cake.
3.2.12 Smoked Sulfur To prevent mildew and oxidative discoloration during storage of dried persimmons, sulphur may be used. That is, with 50g of sulfur per 100kg persimmon cake, in the closed room stored persimmon cake lit sulfur restrictions of 0.5 to 1 hour, and then timely ventilation. The dried persimmons produced by the above process are large and even, with thick and clean edges, and they do not break. The lids are centered, not wavy and brittle. The persimmon is thick and uniform, and the white is pure and does not fall off. The dried persimmon is soft and moist and sweet. Palatability, no astringency, no residue.
3.2.13 Packed dried persimmons should be properly packaged. Packaging materials are mainly plastic boxes, glass containers, plastic bags and so on. In order to prolong the shelf life and shelf life of persimmons, it is best to use thick plastic bags or composite film bags, evacuated or filled with nitrogen. Packed dried persimmons should be stored in a cool, dry warehouse. The temperature should be 8-15 °C. Liu Guiping Author: Qicun Forestry Station, Shizhong District, Zaozhuang City, Shandong Province, China: “Chinese Fruit†2006.04
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