| 摘要 |
PURPOSE: A method of making a snack product by immersing sweet persimmons(Diospyros kaki L.) in salt and ethanol and then mixing it with conventional snack material is provided. It increases shelf life of a snack product while preventing a loss of nutrients. CONSTITUTION: Sweet persimmons are peeled, cut to a specified size and immersed in an aqueous solution containing 0.5 to 2% by weight of salt and 20% by weight of ethanol for 1min at 95deg.C. After freeze drying the fruit meat for 20min at -30deg.C, the freeze-dried sweet persimmons are dried under vacuum at 35deg.C and then packed. The fruit meat has a moisture content of about 7.3%.
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