富平柿饼加工工艺的改进

Processing Technology Improvement of Dried Persimmon in Fuping

分析了富平柿饼加工在柿果采摘、折挂勾、削皮、架挂(晾晒、脱涩)、揉捏、掰果梗、合饼、潮霜等环节存在的问题,提出了有17道工序的新加工工艺流程和要求,主要包括霜降节前后5~10 d左右适时采摘柿果,果把处剪留一长约1 cm、与果梗形呈“T”字形的小枝,选择优质果品并分级、清洗,除萼片,使用不锈钢刀片削皮,建立标准化加工棚,使用“十字”挂架、自动架挂升降装置和护色杀菌喷雾设备,戴卫生手套手工旋转、揉捏柿饼,下架、剪果梗、分级、整形,密闭容器存放、潮霜。

The processing technology and problems of dried persimmon were analyzed regarding harvesting,peeling,hanging for drying,malaxation,stalk removing,combination and moistening for frost formulation.Workflow and requirements in the process of seventeen procedures were developed,which include harvesting fruits 5 to 10 d before frosting,1cm stalk left,limbs left with T angle with stalk,grading fruit for later on classification,cleaning and pedal removing,peeling,standardized work shed,hanging for drying in cross-frame,automatical rise and fall facility,hygiene measures applied,and so on.