Persimmon paint processing technology

Persimmon is a favorite fruit of our people. Fruit for raw food, sweet, astringent, warm, non-toxic. Chinese medicine has the functions of cough, lungs and spleen; persimmon cake is charcoal and can cure hematochezia. Processing hardcover persimmons has become a traditional food that has been exported to Japan for many years in Shandong Province. Mid-Autumn Festival is a high-end gift that is popular among Japanese people. Since 1987, Zibo City has launched immature green persimmon storage tests and processing industries. Persimmon juice is made into persimmon by natural fermentation and can be exported to Japan. It is exported around 400-500T all year round. The export price is US$1,100/T. At present, Japan mainly uses persimmon for making foods, paints, and dyes. Due to the abundant raw materials and simple processing, the production of persimmon paint has important economic value in increasing the income of farmers, and the comprehensive processing technology is introduced as follows: 1. Raw material selection 1. To produce raw materials for persimmon lacquer, select the species containing the most ingredients of tannin, such as 淄川东坪, 博山 石码, Zouping 黄山山, rectangular natural persimmons that have been on the mountain for many years, and their variant oil persimmons. And hybrid persimmons. Generally, unripe and stiff green persimmons are picked up from mid-July to early August. 2. Flat, landing, picking, dry, soft, and natural persimmons stored at room temperature cannot be used. Second, packaging and transportation Use straw bags, mats or sacks, totes or apple baskets to transport the ingredients. Remember not to put the raw persimmons in a bag filled with urea because urea can cause the persimmon to solidify. 2. The picking time should be after 9am and after 18:00. Picked persimmons should be stored in a cool place, not too thick, cover the shade during transport to prevent exposure. The number of picking must be determined according to the size of the processing capacity. It is best that the qualified persimmons picked on the day must be processed on the same day. Third, persimmon storage persimmon, summer flowers and autumn, suitable for harvest and processing period is only one month. In order to have a longer period of storage and processing, the optimum storage conditions for prolonging the storage period of persimmon and maintaining the quality of persimmon were explored. In the constant temperature storage and preservation experiment, the fruit storage and disease resistance were significantly reduced with the passage of fruit harvest and storage time. If you choose to harvest from July 20 to August 5, you can prolong the storage life of persimmons, and the processing time can be extended for 15-20 days. Persimmons are fresh, full, green, crisp and juicy, and processed. The juice rate can be maintained at 60%-65%. The storage method is to put qualified persimmons into plastic bags, tie them tightly, place them in constant temperature storage, and control them to be stored at 0°C-5°C. If it is not packaged and stored, the relative humidity in the warehouse must be controlled at 95% or more to achieve the purpose of freshness preservation and prolonged storage life. Fourth, juice 1. Before smashing, wash the raw persimmon with clean cold water and remove it with water. Then, it can be pulverized by a pulverizer (stainless steel product), or it can be pulverized by other similar methods. Regardless of the method used, iron, copper, and aluminum tools cannot be used throughout the crushing process. 2. When squeezing the juice, the crushed raw material is put into a cloth bag, pressed with a squeezing board or pressed on a pressed oil board to take its juice. Note that the extracted juice cannot be stored in containers made of iron, copper and aluminum. Fifth, fermentation 1. The extracted juice is stored in a large cylinder or cask (2000-3000L) for natural fermentation. If stored in a concrete tank, the walls of the tank should be tiled or the whole pool should be covered with a thick, strong plastic cloth to prevent the juice from coming into contact with the cement surface. 2. The fermentation time takes about 10-11 months. 3. Heat sterilization treatment, heating until the juice boils. Prevent rain dripping and direct sunlight throughout fermentation, storage, heating and storage. Sixth, finished product standard Traits. Light brown, transparent juice. 2. quality. The concentration of the liquid should be uniform when the Baume specific gravity is above 5°C (at a temperature of 15°C). 3. The finished product should be sealed in a magnetic tank. Keep it in a cool place and keep it in a safe place. 4. Place it for 30 days or so, check it one by one, ferment it, and then seal it again. As the persimmon is immature and picks 1/3-3/5 of the fruits ahead of time, it solves the problem of too dense, too much, and poor quality, and at the same time reduces the consumption of nutrients, so that the nutrients mainly attack the remaining persimmon fruits. Although the total output of ripe persimmons has slightly decreased, but the commercial quality has been improved, the total income of persimmon and persimmon has increased by 25% to 30%. As a result of fruit thinning, the quantity of results is adjusted, and the results are solved for years and years, so as to ensure high yield and increase of persimmon trees.

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