The cultivation of persimmon trees in Heze City has a history of over a thousand years. The main varieties are September Green, August Yellow, Big Two, Little Two, and Niu Xin Persimmon. These persimmons are smooth and bright like a mirror, and are called “mirror persimmonsâ€. ". The Heze Mirror Noodle Persimmon is a fine variety in China's persimmon tree resources. It is a unique variety in Heze City. The dried persimmon that is processed with its fruit is called “Caozhou wolfberry cakeâ€. Due to the ancient name of Heze Caozhou, Caozhou Xinzhuang produced the best flavor of persimmon. Caozhou wolfberry cake is a large non-nuclear, soft flesh, transparent orange, rich sweet, fresh cream, known as "frosting fruit", a tribute to the past, is one of the famous specialty products in Shandong Province.
Caozhou wolfberry cake is rich in nutrients. According to the determination, the sugar content of wolfberry cake is 62.2%, acid content is 0.18%, moisture content is 24%. It contains fructose, glucose, organic acid, mannitol, flavonoid glycosides, various amino acids, calcium and phosphorus. Iron, potassium, vitamins and other ingredients. According to the “Compendium of Materia Medica†and modern medical research, Caozhou wolfberry cake has the effects of moistening the lungs and coughing and stopping bleeding and detoxifying. It can treat cough and blood, blood stasis, blood in the stool, bleeding from the stomach ulcer, functional uterine bleeding, and blood from the expansion and expansion. Dry throat pain, mouth sores, especially for the elderly sluggish, neurasthenia and other significant effects. The artificial drying process of making wolfberry casseroles with the oven as the main facility has a good effect. This paper introduces this method in order to give some references to fruit growers, fruit processing companies and relevant departments, and brings about good economic benefits.
1 Baking Principle Persimmon is rich in nutrients, contains a lot of nutrients such as sugar, vitamins, and minerals, and has a large amount of moisture. Therefore, persimmons are susceptible to microbial infestation and deterioration. The survival of microorganisms mainly depends on the osmotic pressure of the cells themselves being greater than the osmotic pressure of the living environment conditions to intake nutrients. The baking of dried persimmons is to use heat energy to quickly bring the moisture in the persimmon fruit out of the drying medium, increase the osmotic pressure of the microorganisms' living environment conditions, thereby controlling the activities of the microorganisms and reaching the water content required by the persimmons themselves.
2 The process flow selection → to remove the skin → disinfection and antisepsis → baking → sweating → frosting → shaping → finished product packing.
3 The whole process of the process takes 3 to 4 days.
3.1 Harvesting; Mirror-faced persimmons used to make glutinous rice cakes must be timely harvested, and harvesting too early and too late will affect the production of cakes. The harvest is too early, the fruit has low sugar content, the quality of the cake is poor, the output rate is low, and the harvest is too late, the flesh is softened, it is not easy to peel, and it will be rotten when making the cake. Generally, fruits turn red from yellow in the middle or late October, but harvesting is appropriate when the fruit is not yet softened.
3.2 Fruit selection: Strict fruit selection before cake making. The mirror-shaped persimmon suitable for the production of buckwheat cakes should be selected with fruit shape, fruit weight of about 120-150g, fully matured, hard meat, high sugar content, and fruit with less water, and remove the small fruit, disease fruit, injury fruit, and deformity fruit. And softened fruit. Use scissors to cut the hard bracts and pedicels around the fruit pedicle. The fruit is then rinsed with water and then sterilized with 1000-2000 mg/L carbendazim and rinsed again.
3.3 Peeling: The automatic peeler of the fruit is often cut too deeply, and the flesh close to the peel is cut off together. Fresh persimmons picked on the day must be peeled on the same day and cannot stay overnight. Heze growers use self-made rotary skin machines and self-designed rotary skin knives. Firstly insert the persimmon fruit from the fruit part on the triangle fork of the rotary machine, then shake the left hand with the handle of the rotary machine, hold the knife with the right hand, hold the thumb with the thumb, and the middle finger against the persimmon, so that the knife edge is deepened Under the skin, the peel can be unscrewed. Depth to the rotation of the peel for the degree, too deep, the cake rate is low; too shallow, leaving too many peels will affect the quality of persimmons, with a thickness of the skin between the two blades is the best peel line. The operator should not touch the peeling persimmon with the metal container.
3.4 Disinfection and Preservation: Put the peeled persimmon fruit into 0.5% sodium sulfite or benzene potassium acid disinfectant for 0.5 h, remove and drain, and place it on the prepared persimmon foil.
3.5 Baking
3.5.1 points: Persimmon fruit into the barn, the ignition warming to 35 ~ 40 °C micro-fire insulation, every 2h ventilating and dehumidification once every 15 ~ 20min ventilation (or exhaust fan exhaust 5min). If the result is slightly white for 2 days, the first time the dough is squeezed, the dough should be light when it is squeezed to prevent it from pinching the outer dry skin. Then, the temperature of the barn was stabilized at 40-45°C, and baked continuously for 20 hours while enhancing ventilation. The temperature should not exceed 50°C to facilitate the astringency. When the fruit surface appears wrinkles and the color changes from yellow to light red, the second batch of cakes is done. At this time, the persimmon fruit has been basically astringent, and the baking room temperature can be increased to 50. ～55°C, maintain for 20h, pay attention to ventilation and dehumidification, and pour the plate and turn the fruit to make the heating uniform. When the persimmon fruit has been dried and shrivelled, the top of the persimmon has collapsed and the persimmon fruit is red-brown , Shaping. Afterwards, the baking room temperature dropped below 40°C, continued to evaporate, and the ventilation was enhanced. It was basically the same as the inside and outside of the cake. The flesh was soft, elastic, and suitable for wet and dry. The fire was immediately stopped and the room was ready for release.
3.5.2 Precautions: (1) Do not exceed 55°C during baking to prevent astringent persimmons. (2) The ventilation management should be strengthened during baking to prevent mildew. (3) Pay attention to the dish. Because the indoor temperature is different from top to bottom, it is necessary to pour the pan up and down during baking so that the entire persimmon is heated. (4) Check often. Found that individual moldy persimmon fruit should be concentrated in the upper part, or the lower part of the lower temperature, to accelerate wound healing. (5) To strengthen the health management of the production process in particular.
3.6 Sweating: Permeating the internal moisture of persimmon fruit, commonly used accumulation method. The specific approach is: the persimmon fruit will be out of the house Liang Liang, stacked on the foil, placed in a cool, cool place, covered with mats and cloth orders. 1 to 2 days after the spread open for 1 day, so that water balance, dry and wet uniform. After 2 to 3 times of accumulated sweating, the cylinder can be frosted.
3.7 Frosting: Put 20cm thick persimmon skin in the cylinder first, and then put persimmon cake until it is full. Cover it with a layer of persimmon skin and place it in a cool place. The lower the temperature, the thicker the surface cream of the cake. If the person finds that the persimmon is too hard and the water content is too low, the white radish slices may be layered to make it sweat again and become softer.
3.8 Packing and Selling: When packing, first select the grade and shape the cake. Cakes are generally flat and round. For those with a diameter of more than 5cm and a thickness of 2cm or more, the cream is even and can be used as export persimmons, and the rest are domestic dried persimmons. The boxes are cartons, each containing l0kg, placed in layers, placed in the middle of the partitions, arranged neatly, and finally sealed, ready for sale.
4 The main factors affecting the quality of persimmon
4.1 Persimmon fruit maturity: Fully mature persimmon fruit has a high dryness rate, a large sugar content, a thick frost, a lot of drawing and transparency, and a high quality persimmon.
4.2 Spinner Quality: Persimmon peel is the main factor affecting the bloom of persimmons. Anything that is not thorough in spinach not only has low cake output, but it is also less creamy and uneven. According to the requirements of foreign trade exports, it should be done "two not to stay, one not to exceed", that is not leaving the flower skin, leaving no top skin, the bottom type does not exceed 1cm.
4.3 baking temperature and humidity: temperature and humidity play a decisive role in baking, the law of variable temperature treatment is a low temperature and a high temperature and low temperature. If the low-temperature stage exceeds 40°C, the inhibitory effect of alcohol dehydrogenase in the fruit increases as the temperature rises, and it is inactivated and hardly desorbs. On the contrary, if the temperature is too low, although the fruit is not astringent, it is susceptible to mildew, because the temperature of 30-34°C is the optimum temperature for the activity of various pathogenic microorganisms. Temperature and humidity are closely related. According to experimental observations, the range of 35-40°C, the relative humidity of the space is mostly between (7010)%; the high temperature stage is 40-53°C, the relative humidity of the air is mostly between (4010)%; the third stage temperature is controlled at 40°C. Below, the humidity is (405)%. Practice has proved that the higher the temperature, the lower the relative humidity, the faster the baking speed, the higher the drying rate and the lower cost; on the contrary, the drying is slow, the drying rate is low, and the cost is high.
Department of Biology, Heze University, Heze 274015, Shandong, China
Caozhou wolfberry cake is rich in nutrients. According to the determination, the sugar content of wolfberry cake is 62.2%, acid content is 0.18%, moisture content is 24%. It contains fructose, glucose, organic acid, mannitol, flavonoid glycosides, various amino acids, calcium and phosphorus. Iron, potassium, vitamins and other ingredients. According to the “Compendium of Materia Medica†and modern medical research, Caozhou wolfberry cake has the effects of moistening the lungs and coughing and stopping bleeding and detoxifying. It can treat cough and blood, blood stasis, blood in the stool, bleeding from the stomach ulcer, functional uterine bleeding, and blood from the expansion and expansion. Dry throat pain, mouth sores, especially for the elderly sluggish, neurasthenia and other significant effects. The artificial drying process of making wolfberry casseroles with the oven as the main facility has a good effect. This paper introduces this method in order to give some references to fruit growers, fruit processing companies and relevant departments, and brings about good economic benefits.
1 Baking Principle Persimmon is rich in nutrients, contains a lot of nutrients such as sugar, vitamins, and minerals, and has a large amount of moisture. Therefore, persimmons are susceptible to microbial infestation and deterioration. The survival of microorganisms mainly depends on the osmotic pressure of the cells themselves being greater than the osmotic pressure of the living environment conditions to intake nutrients. The baking of dried persimmons is to use heat energy to quickly bring the moisture in the persimmon fruit out of the drying medium, increase the osmotic pressure of the microorganisms' living environment conditions, thereby controlling the activities of the microorganisms and reaching the water content required by the persimmons themselves.
2 The process flow selection → to remove the skin → disinfection and antisepsis → baking → sweating → frosting → shaping → finished product packing.
3 The whole process of the process takes 3 to 4 days.
3.1 Harvesting; Mirror-faced persimmons used to make glutinous rice cakes must be timely harvested, and harvesting too early and too late will affect the production of cakes. The harvest is too early, the fruit has low sugar content, the quality of the cake is poor, the output rate is low, and the harvest is too late, the flesh is softened, it is not easy to peel, and it will be rotten when making the cake. Generally, fruits turn red from yellow in the middle or late October, but harvesting is appropriate when the fruit is not yet softened.
3.2 Fruit selection: Strict fruit selection before cake making. The mirror-shaped persimmon suitable for the production of buckwheat cakes should be selected with fruit shape, fruit weight of about 120-150g, fully matured, hard meat, high sugar content, and fruit with less water, and remove the small fruit, disease fruit, injury fruit, and deformity fruit. And softened fruit. Use scissors to cut the hard bracts and pedicels around the fruit pedicle. The fruit is then rinsed with water and then sterilized with 1000-2000 mg/L carbendazim and rinsed again.
3.3 Peeling: The automatic peeler of the fruit is often cut too deeply, and the flesh close to the peel is cut off together. Fresh persimmons picked on the day must be peeled on the same day and cannot stay overnight. Heze growers use self-made rotary skin machines and self-designed rotary skin knives. Firstly insert the persimmon fruit from the fruit part on the triangle fork of the rotary machine, then shake the left hand with the handle of the rotary machine, hold the knife with the right hand, hold the thumb with the thumb, and the middle finger against the persimmon, so that the knife edge is deepened Under the skin, the peel can be unscrewed. Depth to the rotation of the peel for the degree, too deep, the cake rate is low; too shallow, leaving too many peels will affect the quality of persimmons, with a thickness of the skin between the two blades is the best peel line. The operator should not touch the peeling persimmon with the metal container.
3.4 Disinfection and Preservation: Put the peeled persimmon fruit into 0.5% sodium sulfite or benzene potassium acid disinfectant for 0.5 h, remove and drain, and place it on the prepared persimmon foil.
3.5 Baking
3.5.1 points: Persimmon fruit into the barn, the ignition warming to 35 ~ 40 °C micro-fire insulation, every 2h ventilating and dehumidification once every 15 ~ 20min ventilation (or exhaust fan exhaust 5min). If the result is slightly white for 2 days, the first time the dough is squeezed, the dough should be light when it is squeezed to prevent it from pinching the outer dry skin. Then, the temperature of the barn was stabilized at 40-45°C, and baked continuously for 20 hours while enhancing ventilation. The temperature should not exceed 50°C to facilitate the astringency. When the fruit surface appears wrinkles and the color changes from yellow to light red, the second batch of cakes is done. At this time, the persimmon fruit has been basically astringent, and the baking room temperature can be increased to 50. ～55°C, maintain for 20h, pay attention to ventilation and dehumidification, and pour the plate and turn the fruit to make the heating uniform. When the persimmon fruit has been dried and shrivelled, the top of the persimmon has collapsed and the persimmon fruit is red-brown , Shaping. Afterwards, the baking room temperature dropped below 40°C, continued to evaporate, and the ventilation was enhanced. It was basically the same as the inside and outside of the cake. The flesh was soft, elastic, and suitable for wet and dry. The fire was immediately stopped and the room was ready for release.
3.5.2 Precautions: (1) Do not exceed 55°C during baking to prevent astringent persimmons. (2) The ventilation management should be strengthened during baking to prevent mildew. (3) Pay attention to the dish. Because the indoor temperature is different from top to bottom, it is necessary to pour the pan up and down during baking so that the entire persimmon is heated. (4) Check often. Found that individual moldy persimmon fruit should be concentrated in the upper part, or the lower part of the lower temperature, to accelerate wound healing. (5) To strengthen the health management of the production process in particular.
3.6 Sweating: Permeating the internal moisture of persimmon fruit, commonly used accumulation method. The specific approach is: the persimmon fruit will be out of the house Liang Liang, stacked on the foil, placed in a cool, cool place, covered with mats and cloth orders. 1 to 2 days after the spread open for 1 day, so that water balance, dry and wet uniform. After 2 to 3 times of accumulated sweating, the cylinder can be frosted.
3.7 Frosting: Put 20cm thick persimmon skin in the cylinder first, and then put persimmon cake until it is full. Cover it with a layer of persimmon skin and place it in a cool place. The lower the temperature, the thicker the surface cream of the cake. If the person finds that the persimmon is too hard and the water content is too low, the white radish slices may be layered to make it sweat again and become softer.
3.8 Packing and Selling: When packing, first select the grade and shape the cake. Cakes are generally flat and round. For those with a diameter of more than 5cm and a thickness of 2cm or more, the cream is even and can be used as export persimmons, and the rest are domestic dried persimmons. The boxes are cartons, each containing l0kg, placed in layers, placed in the middle of the partitions, arranged neatly, and finally sealed, ready for sale.
4 The main factors affecting the quality of persimmon
4.1 Persimmon fruit maturity: Fully mature persimmon fruit has a high dryness rate, a large sugar content, a thick frost, a lot of drawing and transparency, and a high quality persimmon.
4.2 Spinner Quality: Persimmon peel is the main factor affecting the bloom of persimmons. Anything that is not thorough in spinach not only has low cake output, but it is also less creamy and uneven. According to the requirements of foreign trade exports, it should be done "two not to stay, one not to exceed", that is not leaving the flower skin, leaving no top skin, the bottom type does not exceed 1cm.
4.3 baking temperature and humidity: temperature and humidity play a decisive role in baking, the law of variable temperature treatment is a low temperature and a high temperature and low temperature. If the low-temperature stage exceeds 40°C, the inhibitory effect of alcohol dehydrogenase in the fruit increases as the temperature rises, and it is inactivated and hardly desorbs. On the contrary, if the temperature is too low, although the fruit is not astringent, it is susceptible to mildew, because the temperature of 30-34°C is the optimum temperature for the activity of various pathogenic microorganisms. Temperature and humidity are closely related. According to experimental observations, the range of 35-40°C, the relative humidity of the space is mostly between (7010)%; the high temperature stage is 40-53°C, the relative humidity of the air is mostly between (4010)%; the third stage temperature is controlled at 40°C. Below, the humidity is (405)%. Practice has proved that the higher the temperature, the lower the relative humidity, the faster the baking speed, the higher the drying rate and the lower cost; on the contrary, the drying is slow, the drying rate is low, and the cost is high.
Department of Biology, Heze University, Heze 274015, Shandong, China