| 摘要 |
PURPOSE: Method for preparing canned sweet persimmon whose original form and taste can be maintained by adding suitable additives, and flesh is softened through a certain maturing period in a can. CONSTITUTION: Method for preparing canned sweet persimmon comprises the following two steps: (i) A first step to smelt sugar 500-700wt% in refined water 1000-2000wt%, boil and cooling at a normal temperature, and then add citric acid 0.3-0.6wt% and ascorbic acid 0.6-0.8wt% to prepare a mixed solution; and (ii) A second step to mix the peeled sweet persimmon and the prepared solution in the ratio of 45-50wt% : 50-55wt%, and then can it. The sweet persimmon whose sugar content is 5.5-6.0Brix° is used.
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