Persimmon crystals are solid beverage granules rich in vitamins and nutrients. The preparation method is that the fresh persimmon is squeezed, concentrated, and then granulated with other food additives such as sugar, honey and the like and dried. When drinking, use boiling water to make it sweet.
1. Raw material formula: 10 parts of persimmon syrup, 80 parts of white sugar, 10 parts of dextrin, 1 part of honey, 0.5 parts of carboxymethyl cellulose calcium, 0.1 parts of vitamin C, and 0.06 parts of sweet-scented osmanthus essence.
2. Persimmon syrup preparation:
(1) Washing and crushing of fruit: Firstly remove the fruit with mildew and spoilage, then immerse in clean water, wash, then drain water and crush it with a beater.
(2) Heat softening: Soft persimmons contain more pectin and polysaccharides, and their juices are heavy and difficult to directly juice. Therefore, before the juicing, add 1 per cent of the weight of persimmon pulp to water, add 0.25% of citric acid, mix well, quickly heat to 15-20 minutes after boiling, and immediately cool.
(3) Juice and Concentration: The heated persimmon pulp is directly filtered through a coarse cloth to obtain juice or a 60 mesh stainless steel sieve after pressing with a juicer to obtain a crude filtrate with a sugar content of 12%-15%. Then low temperature concentrated to 60% -65%, that is, persimmon syrup.
3. Ingredients: In accordance with the formula, add dextrin (or starch syrup) and honey in turn into the persimmon syrup, mix well, and then pour the homogenous mixture of white sugar, calcium carboxymethylcellulose, vitamin C, and flavor into a soft embryo. . The humidity of the soft embryos is formed into a group by hand, and it is appropriate to lightly press and crush, and the total moisture content is about 8% to 10%. Soft and hard wet and dry embryos can be adjusted with 70% alcohol.
4. Granulation: The prepared soft embryos were granulated through a 10 mesh screen. The granulation can be made by a nucleator or manually through the leak basket of the 10 mesh screen. If the pellets obtained have insufficient hardness, they can be passed through the granulator once again to obtain a pellet with a higher hardness.
5. Drying: The prepared granules are evenly distributed in the porcelain plate, the thickness is not more than 1.5 cm, and they are sent to the drying room. The temperature is controlled at 60-70°C for baking until the moisture content reaches 4% or less. The final product is orange-yellow granules, easily dissolved, and the dissolved juice is light yellow.
6. Packing: Bake qualified persimmon crystals are then sterilized by ultraviolet rays, cooled and packaged, 15-20 grams per pack, 1 box per 10 packets, sealed and stored in a dark place. (Extracted from China Agricultural Products Processing Information Network)
1. Raw material formula: 10 parts of persimmon syrup, 80 parts of white sugar, 10 parts of dextrin, 1 part of honey, 0.5 parts of carboxymethyl cellulose calcium, 0.1 parts of vitamin C, and 0.06 parts of sweet-scented osmanthus essence.
2. Persimmon syrup preparation:
(1) Washing and crushing of fruit: Firstly remove the fruit with mildew and spoilage, then immerse in clean water, wash, then drain water and crush it with a beater.
(2) Heat softening: Soft persimmons contain more pectin and polysaccharides, and their juices are heavy and difficult to directly juice. Therefore, before the juicing, add 1 per cent of the weight of persimmon pulp to water, add 0.25% of citric acid, mix well, quickly heat to 15-20 minutes after boiling, and immediately cool.
(3) Juice and Concentration: The heated persimmon pulp is directly filtered through a coarse cloth to obtain juice or a 60 mesh stainless steel sieve after pressing with a juicer to obtain a crude filtrate with a sugar content of 12%-15%. Then low temperature concentrated to 60% -65%, that is, persimmon syrup.
3. Ingredients: In accordance with the formula, add dextrin (or starch syrup) and honey in turn into the persimmon syrup, mix well, and then pour the homogenous mixture of white sugar, calcium carboxymethylcellulose, vitamin C, and flavor into a soft embryo. . The humidity of the soft embryos is formed into a group by hand, and it is appropriate to lightly press and crush, and the total moisture content is about 8% to 10%. Soft and hard wet and dry embryos can be adjusted with 70% alcohol.
4. Granulation: The prepared soft embryos were granulated through a 10 mesh screen. The granulation can be made by a nucleator or manually through the leak basket of the 10 mesh screen. If the pellets obtained have insufficient hardness, they can be passed through the granulator once again to obtain a pellet with a higher hardness.
5. Drying: The prepared granules are evenly distributed in the porcelain plate, the thickness is not more than 1.5 cm, and they are sent to the drying room. The temperature is controlled at 60-70°C for baking until the moisture content reaches 4% or less. The final product is orange-yellow granules, easily dissolved, and the dissolved juice is light yellow.
6. Packing: Bake qualified persimmon crystals are then sterilized by ultraviolet rays, cooled and packaged, 15-20 grams per pack, 1 box per 10 packets, sealed and stored in a dark place. (Extracted from China Agricultural Products Processing Information Network)
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