Study On The Key Technology Of Producing High Quality Caozhou Geng Cake

Caozhou Geng Cake,dried persimmon, named as"frost fruit", produced with Heze Jingmian persimmon, is one of special products of China, and is also the traditional export food. The powder on the surface of the dried persimmon, the powder's form and its maintain are the key to high quality product and to the control of the productive technology; while they are also the determing factors that affect the industrialization production and the scale sale. Basing on persimmon's resource and the existing questions in the processing of dried persimmon in Heze city, Shandong provience;taking improving the quality and the technical levels of industrialization product ,delaying the shelflife of dried persimmon with powder as the goal, and using the advanced technology and analytical method, the key technology of producing high quality dried persimmon were studied. Including effect of treating persimmon in using the reagent of removal astringency on removing astringency and dring,before drying persimmon, the factors of affecting forming the powder, the ingrients of the powder, and the factors that affecting its conserving. At the same time, the parameter of the artificially drying process technology was optimized.The main results show as following:1.The process of removal astringency and pretreatment could affect the quality of the dried persimmon. Before drying, the persimmon were soaked in Ethel 100-250mg/kg for 12 min,then kept removing astringency for 24-48 hr at room temperature, and dried at about 55℃. The persimmon would be removed astringency entirely, and could avoid corruption, the time of drying shortened 7-10 hr than untreat persimmon.2.The main factors that affected persimmon forming powder were water content of dried persimmon, temperature and the times of finishing .The effect of forming powder is the best in using 3 times of finishing and water content 38%-42% and 5℃.3.The powder on the surface of the dried persimmon is the white crystal...