| 摘要 |
PURPOSE: A method of making a sweet persimmon jelly without the addition of separate additives using a non-heating method. The product has enhanced storability and preservability while maintaining natural components, taste and flavor of a sweet persimmon. CONSTITUTION: The flesh of a sweet persimmon(Diospyros kaki Thumb.) is crushed to a size of 0.1 to 1mm, added with 3 to 15% by weight of oligosaccharide and 0.03 to 1% by weight of vitamin C, based on the weight of the crushed sweet persimmon, kneaded and dried at 25 to 35deg.C for 4 to 24h in a mold. Then, the dried sweet persimmon dough is sterilized with sulfur gas for 5 to 10min and then with ultraviolet light for 10 to 30min. |
