1. Raw material selection → Astringency removal → Peeling, cutting and stem removal → Rinsing → Vacuum sugar soaking → Baking and coating → Packaging
2. Operation Method
(1) Raw Material Selection: Fresh, ripe persimmons with a soft texture and orange or reddish skin are selected as the main raw material. The fruit should be fully matured to ensure a good texture and flavor.
(2) Astringency Removal: This is typically done using carbon dioxide treatment or warm water immersion. Carbon dioxide method is more commonly used for its efficiency and ability to preserve the fruit's natural color and texture.
(3) Peeling, Cutting and Stem Removal: The persimmon skins are removed using a stainless steel knife or a rotary peeler. After peeling, the fruit is cut into 4–6 pieces and the core or stem is carefully removed.
(4) Rinsing: The sliced persimmons are immediately rinsed in a 0.2% citric acid solution to remove any remaining peel fragments and impurities, ensuring cleanliness and preventing oxidation.
(5) Vacuum Sugar Soaking (Vacuum Processing): The persimmon slices are placed in a vacuum infusion machine and subjected to a multi-step sugar infiltration process. The first step involves a 20% sugar solution under vacuum for 5 minutes, followed by release of vacuum and soaking for 12 hours. The second and third steps use 40% and 60% sugar solutions respectively, with the same time duration as the first step. To prevent sand from re-entering the product during the process, the sugar must be pre-processed. This is done by heating a 60% sucrose solution to 105°C, boiling for 5 minutes, and adjusting the pH to around 3 using citric acid. After cooling, 0.06% ascorbic acid is added as an antioxidant to maintain the color and quality of the final product.
(6) Baking and Coating: The processed persimmon pieces are spread on baking trays and transferred to a drying room. They are baked at a temperature of 55–60°C for 24 hours. Afterward, they are coated with a mixture of 2% pectin solution and 60% invert sugar solution, applied evenly on the surface. The coated pieces are then baked again for 4–5 hours until the surface becomes non-sticky and smooth.
(7) Packaging: After sorting and inspection, each piece is wrapped in cellophane and sealed in a plastic bag with good sealing properties. An appropriate amount of antioxidant is added per kilogram of persimmon product, and the bag is sealed after placing the antioxidant inside to extend shelf life and maintain quality.
3. Quality Requirements: The finished product should have a golden or brown-yellow color, be transparent in appearance, have a soft and chewy texture, and show no signs of sugar crystallization or sand particles. The total sugar content should be approximately 65%, and the moisture content should range between 20% and 22%.
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