柿饼干制技术改进

For Improving the Technology of Dried Persimmon

随着农作物烘干机械的发展,农作物的烘干已经被新一代农户所认知并接受。我国传统美食柿饼因存在加工时间长、易霉变等缺陷,还在尝试烘干机械干制,然而柿饼的干制是一个物理、化学共同变化的复杂过程,目前效果不甚理想。机制柿饼存在味涩、僵硬、无霜等普遍问题,其原因是采用的烘干方法没有完全适应柿饼的制作要求,使柿饼的变化过程不完全。经过大量的试验,得出一种适合柿饼干制的烘干工艺,采用此烘干工艺进行柿饼干制,制作出的柿饼味甜、软糯、霜厚。经食品药品检验检测中心对比检测,采用此烘干工艺制作的柿饼与陕西省富平县传统工艺制作的柿饼基本无差异,且二氧化硫残留和砷、铅等均未检出。

With the development of crop drying machinery, the drying of crops has been recognized and accepted by the new generation of farmers. China＇s traditional delicacy of persimmon by long processing time, mildew and other factors are also try-ing to drying machine drying, however the dried persimmon is a complex process of physical and chemical changes, the effect is not ideal. The mechanism of persimmon astringent, stiff, no existing common problems such as frost. The reason is that the drying method does not fully meet the requirements of persimmon production, make the change process is not completely dried. Through a lot of experiments, a suitable drying process of persimmon is carried out with the drying process the produce is sweet, soft waxy, thick cream. The detection of food and drug inspection and testing center by contrast, there is no differ-ence between the production of this drying process of dried persimmon and making Fuping County of Shaanxi Province, the traditional process of persimmon, and sulfur dioxide residue, arsenic and lead are not detected.