Persimmon, belonging to the berry fruit of the persimmon family, is ripe in the season of October, and the fruit is obtuse. The colors of different varieties range from light Orange to deep orange, ranging from 2 cm to 10 cm, and weights from 100 g to 350. Gram. Persimmon is a fruit that people prefer to eat. It is sweet and delicious, rich in nutrients. The persimmon has high nutritional value. The vitamins and sugars contained are very high, especially vitamin c is 1-2 times higher than ordinary fruits. How to taste the persimmon fruit in all seasons, the mature persimmon fruit craft and excellent manufacturing equipment of Folch Machinery guarantee the authentic taste of the persimmon fruit.
Persimmon fruit production line processing technology (for reference only):
The invention discloses a preparation method of persimmon fruit mash, which comprises the following steps: 1) pretreating persimmon to select seventy-eight percent mature persimmon, putting it into a basin, washing off the dirt on the epidermis with water, and spare; 2) removing the sputum will wash After the net, the persimmons are kept in 45~50 degrees warm water for 24h, and they are dislocated. 3) The persimmons after color protection and acid removal are removed to remove the fruit stalks and flower discs, and cut into persimmon pieces with a thickness of 1cm, and then respectively The color and acidity of the persimmon tablets were adjusted with 0.1%~0.3% isoascorbic acid and 0.1%~0.25% citric acid; 4) The vacuum syrup was soaked in the above-mentioned color-protecting and acid-increasing persimmon slices at 30%~45 % sucrose solution, placed in a constant temperature vacuum drying oven, kept at 30~50 °C for 30min~50min, until the persimmon fruit is transparent; 5) Open the constant temperature vacuum drying box exhaust valve under normal pressure so that the pressure inside the box Drop to normal pressure, continuously soak for 10h~12h at 30~50 degrees; 6) Dry and package the persimmon slices after atmospheric pressure soaking on the orifice plate and put them into the tunnel drying room at 50 degrees After baking for 12 hours, the dried persimmon fruit preserved in a plastic bag is sealed and packaged, which is a finished product.
Persimmon fruit processing equipment: tunnel drying room Persimmon fruit bowl tunnel drying room: suitable for baking and drying of agricultural products such as agricultural products.
Persimmon fruit 脯 tunnel drying room product performance characteristics:
1) Non-destructive material shape: static baking, orderly placement, no extrusion, no bump, no turning;
2) The design of the drying room is flexible: the long finishing height can be arbitrarily designed according to the space of the site and the material characteristics;
3) Uniform drying: unique wind network structure, timing reversal, to achieve hot air from top to bottom, from bottom to top drying, effectively overcome the problem of uneven drying of ordinary static drying equipment;
4) Automation control: PLC touch screen control, man-machine interface, temperature and time are called;
5) Form of heat source: green energy such as natural gas, heat pump and electricity;
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