First, the ratio of raw materials (based on 1000g finished products)
Fresh persimmon 800-1000g, composite gelling agent 25-40g, white sugar 600-750g, citrate 8-10g.
Second, the production points
1. Chemical gel: The gelling agent is weighed and mixed separately, then added with a small amount of white sand to make it uniform, and then melted with warm water.
2, raw material cleaning: use mature persimmon fresh fruit or not fully mature fruit, dig the rotten part, wash it thoroughly with water and set aside.
3, slicing, pre-cooking: In order to facilitate the beating, the persimmon can be cut into pieces and boiled in water for a period of time to boil softness. Stainless steel should be used to cut persimmons to prevent browning of persimmons.
4. Beating and homogenizing: After the fresh persimmon is boiled, it is added into the beater to form a liquid, and at the same time, the seed and part of the peel are removed, but the liquid coming out from the beater is still rough, which will affect the taste and toughness of the product. Therefore, it is necessary to repeat the colloid mill and the homogenizer to grind it.
5, color protection: adjust the pH value of the slurry to the acidic range, add appropriate amount of anti-chemical agent and color protection agent different Vc sodium and metal ion chelating agent EDTA to prevent browning of persimmon.
6. Adhesive: Persimmon itself contains a certain amount of pectin, which is extracted to reduce the amount of gelling agent and reduce the cost of the product. The slurry was adjusted to a pH of 3.0-4.5 with phosphoric acid and held at 85-95 ° C for 30-45 minutes. If the pH is too low or the temperature of the glue is too high, the hydrolysis of the pectin will be aggravated and the gelling ability of the pectin will be lowered.
7, hot sugar: a certain amount of white sugar added to the glue solution, stir to warm to 85 ° C -95 ° C, hot sugar for 45-60 minutes.
8. Ingredients: Mix the composite gelling agent with the hot sugar liquid, add the citric acid which has been completely dissolved with a small amount of water, and adjust the pH range to 2.8-3.2. The liquid temperature during the batching should not exceed 80 °C, and the time should not exceed 20 minutes is better.
9. Drying: The drying process is an extremely important part of the quality of persimmon cake products. It is necessary to ensure that the overall moisture of the persimmon cake evaporates at a relatively uniform speed. It is forbidden to start the temperature too high and the water evaporates too quickly, so that it is easy to form a hard film on the surface of the cake, which affects the evaporation of moisture inside the cake body, and the product is not easy to dry, and It is easy to cause the product to be porous, thus affecting the texture and taste of the product. The preferred drying method is firstly incubated at 60 ° C for 3-4 hours, then heated to 70 ° C - 80 ° C, held for 4-5 hours, and finally incubated at 60 ° C - 70 ° C for 4-5 hours.
10, stripping, packaging: the process should be carried out hot, otherwise it will increase the difficulty of stripping, molding, reduce the product yield. Generally, the film is removed at a temperature of 50 ° C to 60 ° C, and the effect is good, and the package is ready for use.
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