| 摘要 |
PURPOSE: A preparation of persimmon puree using mellow persimmons and hard and sweet persimmons having abundant nutrients is provided to get the puree having unique aroma and taste to be used as a food additive of ice cream, jam, jelly, candies, drinks or syrup. CONSTITUTION: The method is characterized by the following steps of: (i) washing sorted mellow persimmons and hard persimmons 3-4times with clear underground water; (ii) aging the cleaned persimmons by maintaining the temperature at less than 85deg.C; (iii) getting a persimmon solution by compressing the fully aged persimmons and taking out the seeds and mixing the persimmon solution with refined water in a ratio of 6:4; (iv) adding citric acid and vitamin C to the mixed solution to adjust the acidity of the persimmons; (v) sterilizing and passing the solution through 93-95deg.C of water for 5sec for instant sterilization of the solution; and then (vi) vacuum packing the resulting persimmon solution.
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