Persimmon fruit processing technology (I)

Persimmon fruit is beautiful in color, and its juice is sweet and nutritious. It is determined that: per 100g fresh persimmon sugar 14-17g, protein 0.4-0.6g, fat 0.1g, vitamin C7-11mg, vitamin B1 0.1mg, vitamin B2 0.02mg. Also contains trace elements such as calcium, iron and phosphorus. In addition to fresh food, persimmon fruit can be processed into persimmon, persimmon, persimmon, persimmon, vinegar, and persimmon. Persimmon fruit has antihypertensive, hemostatic, lung-inhibiting, heat-clearing, intestinal-released, alcohol-relieving, and stomach-stomach diseases. Persimmon processed products are very popular in the international market. At present, due to the lack of comprehensive processing technology for persimmon fruit, resources are wasted in some places. For this reason, we have conducted experiments on the comprehensive processing technology of persimmon fruit and accumulated some experience. Now we have the following brief introductions: 1. Persimmon 1. Process Flow Material selection → cleaning → peeling → drying → rolling cake, softening → frost → graded → packaging. 2. Technical points (1) Selection of materials: Persimmon fruit with large fruit size, thick flesh, round shape, high sugar content, and little or no seeds is a processing raw material. The fruit color turns red and the meat is hard but not soft when harvested. (2) Peeling: After washing the persimmon fruit with clean water, use a hand or a rotary lathe to peel the skin. The spinner must be thin, even, not spun, not re-spin, and the width of the skin leaving the stem must not exceed 1cm. . (3) Drying: Hang the peeled persimmon fruit on the hemp rope on the wooden frame, or spread it on the mat to dry it, and often turn and ventilate it, drying it to the surface of the fruit to shrink, and pinch the cake and soften it. (4) Biscuits, softening: Two-handed persimmons, pinched vertically and horizontally, with the pinch, until the interior becomes soft. After drying for 5-6 days, the persimmons are piled up and covered with sacks for 2 days. The second time the cakes are squeezed, squeezed from the middle and pinched side by side, and then squeezed into a medium-thin, rounded dish, and then Sun 3-4 days, piled back soft for 1 day, and then plastic once again, drying 3-4 days, you can frost. (5) Applying the cream: Wash the jar and spread a layer of 10cm persimmon on the bottom of the jar. Put a layer of dried persimmon, add a layer of 2-3cm thick persimmon and add a layer of dried persimmon until it reaches 80% full. Covered with a layer of persimmon skin, then sealed with mud blanks and placed in a cool place, about 1 month after the frost. (6) Packaging: After grading, use plastic food bags. 2. Diospyros kaki 1、Process selection→Cleaning→Astringent→Trim, Desalting→Sulfur treatment→Candied→Drying→Packing. 2. Technical points (1) Selection of materials: Select large fruit, thick red meat, and high-sugar persimmon fruit, harvest at eight ripening stages, remove pests and diseases, and remove residual fruits and rinse thoroughly with clean water. (2) Astringency: The persimmon was soaked in a mixture of 4.5% sodium chloride and 1.5% calcium oxide for 24 hours to remove astringency. (3) Desalination: After peeling, cut into 4 pieces with a knife and put it into a cylinder. Soak it in fresh water for 8-12 hours. Change the water for 3-4 times until the fruit pieces are basically salt-free. (4) Sulfur treatment: The demineralized fruit pieces shall be immersed in a 0.3% sodium sulfite solution, immersed in a translucent form, removed by rinsing, drained, and placed in boiling water and boiled for 3-5 minutes. (5) Candied: Add 45% sugar solution, 0.2% citric acid in the pot, heat and boil, put in fruit pieces, boil for 5 min, add 45% cold sugar solution (the amount of added fruit is heavy 10%), boil for another 5 min, and repeat this 3-4 times until the fruit becomes soft. Then add white sugar in 5 times. Add 1-3 times sugar and add a small amount of cold sugar. Add sugar only for the 4th time. Add sugar every 5-10 minutes. After sugar is added 6 times, continue cooking until sugar liquid. When the concentration reaches more than 65%, the fire is stopped and the fruit pieces together with the sugar liquid are poured into the cylinder, soaked for 24 hours, drained and baked. (6) Drying: After draining the sugar liquid, spread the fruit pieces on the baking tray and send them to the drying room. Bake at 60-70°C till the surface of the hand-on-fruit pieces is not sticky, slightly elastic and brown. Yellow is degree. (7) Shaping and packing: After grading, the qualified fruit pieces are made into oblate shapes and weighed and packaged in plastic food bags or boxes.

P,P-Dichlorophenylphosphine CAS No.644-97-3


Dichlorophenylphosphine Basic Information

Product Name: Dichlorophenylphosphine
CAS: 644-97-3
MF: C6H5Cl2P
MW: 178.98
EINECS: 211-425-8
Mol File: 644-97-3.mol
Dichlorophenylphosphine
Dichlorophenylphosphine Chemical Properties
Melting point: −51 °C(lit.)
Boiling point: 222 °C759 mm Hg(lit.)
Density: 1.319 g/mL at 25 °C(lit.)
Fp: >230 °F
Storage temp. :Store below +30°C.
Form: Liquid
Specific Gravity: 1.319 (20℃)
Color: Clear colorless to slightly yellow
Sensitive: Moisture Sensitive

Phenylphosphonium dichloride,Diphenylphosphine chloride,Phenylphosphinic acid,2-hydroxyethylphenylphosphinic acid,Phenylphosphonic dichloride

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