CN101836671A - Method for processing crispy fresh jujube - Google Patents
Method for processing crispy fresh jujube Download PDFInfo
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- CN101836671A CN101836671A CN 201010199372 CN201010199372A CN101836671A CN 101836671 A CN101836671 A CN 101836671A CN 201010199372 CN201010199372 CN 201010199372 CN 201010199372 A CN201010199372 A CN 201010199372A CN 101836671 A CN101836671 A CN 101836671A
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- jujube
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- red date
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Abstract
The invention discloses a method for processing crispy fresh jujube. The method comprises: choosing and cleaning fresh jujube, removing impurities and then manually or mechanically removing jujube pits; vacuum-drying pitted jujube for 3 to 6 hours in a vacuum degree between 60 and 600 Pa at the temperature of between 25 and 55 DEG C; performing sterilization under microwaves; and vacuum-packaging sterilized jujube. The crispy fresh jujube produced by the method has dampness resisting-absorbing property while preserving the nutritional ingredients, color, flavor and crispy taste.
Description
Technical field
The invention belongs to the processing technique field of red date, relate to a kind of processing method of crispy fresh jujube.
Background technology
Red date contains nutritions such as abundant sugar, vitamin, protein, amino acid and trace element, cyclic adenosine monophosphate and alkaloid, saponin, flavones, especially Vc content is very high, the laudatory title that " vitamin pill of living " arranged is a kind of medicinal and high fruit of nutritive value.
Drying general methods such as normal pressure barn drying, heated-air drying, vacuum freeze drying and vacuum frying that adopt of red date more.Heated-air drying has small investment, the characteristics that cost is low, but because the baking temperature height, the time is long, and red date brown stain and contraction are serious, and the nutritional labeling loss is big, and the bitter smell of burning is arranged.Vacuum freeze drying can keep the original color of bright jujube, shape, and nutritional labeling is preserved better, but equipment investment is big, and the production cycle is long, energy consumption height, and the easy moisture absorption of product.The red date color and luster jaundice of vacuum frying gained, oil content height, easily produce rancidity, storage life is short.
Summary of the invention
The technical problem that the present invention solves is to provide a kind of processing method of crispy fresh jujube, and the crispy fresh jujube of being produced also has anti-moisture absorption as far as possible when preserving red date nutrient composition, color and luster, local flavor and crisp mouthfeel, and with short production cycle, energy consumption is low.
The present invention is achieved through the following technical solutions:
A kind of processing method of crispy fresh jujube may further comprise the steps:
1) selected fresh red date, the artificial or mechanical jujube of removing is examined after cleaning and the removal of impurities;
2) be that 60～600Pa, temperature are vacuum drying 3～6h under 25～55 ℃ the condition with the red date of stoning in vacuum;
3) dried red date is carried out microwave disinfection, vacuum-packed subsequently.
The temperature that acts on red date during described microwave disinfection is 70～80 ℃, and sterilizing time is 40～50s.
Described red date does not feel like jelly for complete red maturation, the fresh jujube fruit that free from insect pests, nothing are gone rotten.
Compared with prior art, the present invention has following beneficial technical effects:
1, the processing method of crispy fresh jujube provided by the invention, preserve the red date nutrient composition as much as possible, local flavor and crisp mouthfeel, natural colored and face shaping: owing under the vacuum and low temperature condition, dehydrate, heat-sensitive ingredients and the easily destroyed decomposition of oxidizing component in the in season jujube have been avoided processing, compare with the traditional drying method, nutritional labeling loss in the bright jujube is less, the physiologically active ingredient retention rate is the highest, can preserve the nutritional labeling in the bright jujube to greatest extent, particularly heat-sensitive substance is more outstanding, the storage rate of Vc content is 85～92%, and moisture is less than 5%;
Because the temperature of whole process is controlled at below 60 ℃, drying time is short, and the composition that does not have other may bring mouthfeel to change, prepared crispy fresh jujube palatable crisp, bright jujube is with rich flavor, the perfectly round light of outward appearance, jujube meat are little green, more approaches fresh red date than the product of freeze drying preparation on mouthfeel and color and luster.
2, process of the present invention is not used chemical addition agent and chemical treatment method, and product has high edible safety, and normal temperature can have the extremely long shelf-life down, has anti-moisture absorption, is a kind of dehydrated food of pure natural.Adopt microwave disinfection better to preserve Vc content than other mode, the sterilization penetration power is strong; Adopt vacuum-packedly, can make that jujube is really avoided getting damp, the evil of oxidation, secondary pollution.
3, processing method of the present invention, equipment investment is little, and is with short production cycle, and energy consumption is low.
The specific embodiment
Below in conjunction with specific embodiment the present invention is done to describe in further detail, the explanation of the invention is not limited.
Embodiment 1
The processing method of crispy fresh jujube may further comprise the steps:
1) raw material select, cleaning, stoning
Selected profile is neat, the wooden jujube of color and luster nature, long 1.5～2.0cm, wide 1.0～1.2cm, and with free from insect pests, do not have and go rotten, complete red maturation and the fresh jujube that do not feel like jelly really is raw material detects wind fall jujube, a broken jujube, blue or green jujube etc.;
The bright jujube of choosing is cleaned under running water, and purpose is to make bright jujube through cleaning the dirt of removing jujube fruit surface as far as possible, reduces residues of pesticides and harmful microorganism, generally cleans with running water and is advisable for 2 times;
Artificial then or machinery is removed jujube nuclear, and further rejects the disease and pest fruit.
2) vacuum dehydrating at lower temperature
The bright jujube sabot of stoning is placed on the truck, and truck enters in the vacuum dehydrating at lower temperature machine dry, is evacuated down to 400～600Pa, keep this vacuum to carry out drying operation, the vacuum indoor environment temperature is 35～50 ℃, and dry 4～4.5h stops to utilize the heating plate waste heat to continue drying after the heat supply.The crisp degree of products obtained therefrom well, Vc storage rate height, and color and institutional framework are suitable with bright jujube.
3) sterilization, vacuum packaging
With the sterilization under microwave of dried red date, regulate the power of microwave generator, the temperature that acts on red date when making microwave disinfection is 70 ℃, sterilizing time is 50s; If the red date by each 600～800g carries out sterilization, can be 3kw with the power setting of regulating microwave generator;
Adopt the aluminium foil bag or the thick polyvinyl chloride bag packing of good barrier property after the sterilization rapidly, adopt vacuum seal inflator envelope, vacuumize, seal and inflate and to carry out simultaneously.
Embodiment 2
The processing method of crispy fresh jujube may further comprise the steps:
1) raw material select, cleaning, stoning
Selected profile is neat, the wooden jujube of color and luster nature, long 1.5～2.0cm, wide 1.0～1.2cm, and with free from insect pests, do not have and go rotten, complete red maturation and the fresh jujube that do not feel like jelly really is raw material detects wind fall jujube, a broken jujube, blue or green jujube etc.;
The bright jujube of choosing is cleaned under running water, and purpose is to make bright jujube through cleaning the dirt of removing jujube fruit surface as far as possible, reduces residues of pesticides and harmful microorganism, generally cleans with running water and is advisable for 2 times;
Artificial then or machinery is removed jujube nuclear, and further rejects the disease and pest fruit.
2) vacuum dehydrating at lower temperature
The bright jujube sabot of stoning is placed on the truck, and truck enters in the vacuum dehydrating at lower temperature machine dry, is evacuated down to 60～300Pa, keep this vacuum to carry out drying operation, the vacuum indoor environment temperature is 30～45 ℃, and dry 5～5.5h stops to utilize the heating plate waste heat to continue drying after the heat supply.The crisp degree of products obtained therefrom well, Vc storage rate height, and color and institutional framework are suitable with bright jujube.
3) sterilization, vacuum packaging
With the sterilization under microwave of dried red date, regulate the power of microwave generator, the temperature that acts on red date when making microwave disinfection is 70 ℃, sterilizing time is 50s; If the red date by each 600～800g carries out sterilization, can be 3kw with the power setting of regulating microwave generator;
Adopt the aluminium foil bag or the thick polyvinyl chloride bag packing of good barrier property after the sterilization rapidly, adopt vacuum seal inflator envelope, vacuumize, seal and inflate and to carry out simultaneously.
Embodiment 3
The processing method of crispy fresh jujube may further comprise the steps:
1) raw material select, cleaning, stoning
Selected profile is neat, the wooden jujube of color and luster nature, long 2.0～2.5cm, wide 1.2～1.5cm, and with free from insect pests, do not have and go rotten, complete red maturation and the fresh jujube that do not feel like jelly really is raw material detects wind fall jujube, a broken jujube, blue or green jujube etc.;
The bright jujube of choosing is cleaned under running water, and purpose is to make bright jujube through cleaning the dirt of removing jujube fruit surface as far as possible, reduces residues of pesticides and harmful microorganism, generally cleans with running water and is advisable for 2 times;
Artificial then or machinery is removed jujube nuclear, and further rejects the disease and pest fruit.
2) vacuum dehydrating at lower temperature
The bright jujube sabot of stoning is placed on the truck, and truck enters in the vacuum dehydrating at lower temperature machine dry, is evacuated down to 500～600Pa, keep this vacuum to carry out drying operation, the vacuum indoor environment temperature is 25～30 ℃, and dry 5～6h stops to utilize the heating plate waste heat to continue drying after the heat supply.The crisp degree of products obtained therefrom well, Vc storage rate height, and color and institutional framework are suitable with bright jujube.
3) sterilization, vacuum packaging
With the sterilization under microwave of dried red date, regulate the power of microwave generator, the temperature that acts on red date when making microwave disinfection is 80 ℃, sterilizing time is 40s;
Adopt the aluminium foil bag or the thick polyvinyl chloride bag packing of good barrier property after the sterilization rapidly.Adopt vacuum seal inflator envelope, vacuumize, seal and inflate and to carry out simultaneously.
Embodiment 4
The processing method of crispy fresh jujube may further comprise the steps:
1) raw material select, cleaning, stoning
Selected profile is neat, the wooden jujube of color and luster nature, long 2.0～2.5cm, wide 1.2～1.5cm, and with free from insect pests, do not have and go rotten, complete red maturation and the fresh jujube that do not feel like jelly really is raw material detects wind fall jujube, a broken jujube, blue or green jujube etc.;
The bright jujube of choosing is cleaned under running water, and purpose is to make bright jujube through cleaning the dirt of removing jujube fruit surface as far as possible, reduces residues of pesticides and harmful microorganism, generally cleans with running water and is advisable for 2 times;
Artificial then or machinery is removed jujube nuclear, and further rejects the disease and pest fruit.
2) vacuum dehydrating at lower temperature
The bright jujube sabot of stoning is placed on the truck, and truck enters in the vacuum dehydrating at lower temperature machine dry, is evacuated down to 60～300Pa, keep this vacuum to carry out drying operation, the vacuum indoor environment temperature is 30～40 ℃, and dry 3～3.5h stops to utilize the heating plate waste heat to continue drying after the heat supply.The crisp degree of products obtained therefrom well, Vc storage rate height, and color and institutional framework are suitable with bright jujube.
3) sterilization, vacuum packaging
With the sterilization under microwave of dried red date, regulate the power of microwave generator, the temperature that acts on red date when making microwave disinfection is 80 ℃, sterilizing time is 40s;
Adopt the aluminium foil bag or the thick polyvinyl chloride bag packing of good barrier property after the sterilization rapidly.Adopt vacuum seal inflator envelope, vacuumize, seal and inflate and to carry out simultaneously.
Embodiment 5
The processing method of crispy fresh jujube may further comprise the steps:
1) raw material select, cleaning, stoning
Selected profile is neat, the wooden jujube of color and luster nature, long 2.5～3.0cm, wide 1.5～1.8cm, and with free from insect pests, do not have and go rotten, complete red maturation and the fresh jujube that do not feel like jelly really is raw material detects wind fall jujube, a broken jujube, blue or green jujube etc.;
The bright jujube of choosing is cleaned under running water, and purpose is to make bright jujube through cleaning the dirt of removing jujube fruit surface as far as possible, reduces residues of pesticides and harmful microorganism, generally cleans with running water and is advisable for 2 times;
Artificial then or machinery is removed jujube nuclear, and further rejects the disease and pest fruit.
2) vacuum dehydrating at lower temperature
The bright jujube sabot of stoning is placed on the truck, and truck enters in the vacuum dehydrating at lower temperature machine dry, is evacuated down to 60～600Pa, keep this vacuum to carry out drying operation, the vacuum indoor environment temperature is 40～55 ℃, and dry 5.5～6h stops to utilize the heating plate waste heat to continue drying after the heat supply.The crisp degree of products obtained therefrom well, Vc storage rate height, and color and institutional framework are suitable with bright jujube.
3) vacuum packaging
Sterilization, vacuum packaging
With the sterilization under microwave of dried red date, regulate the power of microwave generator, the temperature that acts on red date when making microwave disinfection is 75 ℃, sterilizing time is 45s;
Adopt the aluminium foil bag or the thick polyvinyl chloride bag packing of good barrier property after the sterilization rapidly.Adopt vacuum seal inflator envelope, vacuumize, seal and inflate and to carry out simultaneously.
Embodiment 6
The processing method of crispy fresh jujube may further comprise the steps:
1) raw material select, cleaning, stoning
Selected profile is neat, color and luster nature, individual pork are thick, the little person's of nuclear winter jujube, and is ripe and fresh jujube that do not feel like jelly really is raw material with free from insect pests, do not have and go rotten, and detects wind fall jujube, a broken jujube etc.;
The bright jujube of choosing is cleaned under running water, and purpose is to make bright jujube through cleaning the dirt of removing jujube fruit surface as far as possible, reduces residues of pesticides and harmful microorganism, generally cleans with running water and is advisable for 2 times;
Artificial then or machinery is removed jujube nuclear, and further rejects the disease and pest fruit.
2) vacuum dehydrating at lower temperature
The bright jujube sabot of stoning is placed on the truck, and truck enters in the vacuum dehydrating at lower temperature machine dry, is evacuated down to 60～200Pa, keep this vacuum to carry out drying operation, the vacuum indoor environment temperature is 25～35 ℃, and dry 3～4h stops to utilize the heating plate waste heat to continue drying after the heat supply.The crisp degree of products obtained therefrom well, Vc storage rate height, and color and institutional framework are suitable with bright jujube.
3) sterilization, vacuum packaging
With the sterilization under microwave of dried red date, regulate the power of microwave generator, the temperature that acts on red date when making microwave disinfection is 72 ℃, sterilizing time is 48s;
Adopt the aluminium foil bag or the thick polyvinyl chloride bag packing of good barrier property after the sterilization rapidly.Adopt vacuum seal inflator envelope, vacuumize, seal and inflate and to carry out simultaneously.
Claims (3)
1. the processing method of a crispy fresh jujube is characterized in that, may further comprise the steps:
1) selected fresh red date, the artificial or mechanical jujube of removing is examined after cleaning and the removal of impurities;
2) be that 60～600Pa, temperature are vacuum drying 3～6h under 25～55 ℃ the condition with the red date of stoning in vacuum;
3) dried red date is carried out microwave disinfection, vacuum-packed subsequently.
2. the processing method of crispy fresh jujube as claimed in claim 1 is characterized in that, the temperature that acts on red date during described microwave disinfection is 70～80 ℃, and sterilizing time is 40～50s.
3. the processing method of crispy fresh jujube as claimed in claim 1 is characterized in that, described red date does not feel like jelly for complete red maturation, the fresh jujube fruit that free from insect pests, nothing are gone rotten.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201010199372 CN101836671A (en) | 2010-06-12 | 2010-06-12 | Method for processing crispy fresh jujube |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201010199372 CN101836671A (en) | 2010-06-12 | 2010-06-12 | Method for processing crispy fresh jujube |
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| CN101836671A true CN101836671A (en) | 2010-09-22 |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105410300A (en) * | 2015-01-09 | 2016-03-23 | 杨立志 | Processing method of red dates with brown-sugar fillings |
| CN107549710A (en) * | 2017-07-27 | 2018-01-09 | 兴化市联富食品有限公司 | A kind of production method of instant date palm |
| CN108719871A (en) * | 2018-05-21 | 2018-11-02 | 罗仓学 | A kind of processing method that instant jujube is dry |
| CN109699964A (en) * | 2019-01-18 | 2019-05-03 | 深圳走来商贸有限公司 | A kind of processing method and its machining tool of new fresh date |
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| CN1452872A (en) * | 2003-05-27 | 2003-11-05 | 石聚彬 | Production process of date grains |
| CN1543816A (en) * | 2003-11-18 | 2004-11-10 | 刘五一 | Fresh-keeping method of jujube |
| CN101142959A (en) * | 2007-09-05 | 2008-03-19 | 太原市汉波食品工业有限公司 | Delicious crisp jujube and manufacturing method thereof |
| CN101438730A (en) * | 2008-12-23 | 2009-05-27 | 中国农业机械化科学研究院 | Method for preparing dry red date and red date produced thereby |
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2010
- 2010-06-12 CN CN 201010199372 patent/CN101836671A/en active Pending
Patent Citations (4)
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| CN1452872A (en) * | 2003-05-27 | 2003-11-05 | 石聚彬 | Production process of date grains |
| CN1543816A (en) * | 2003-11-18 | 2004-11-10 | 刘五一 | Fresh-keeping method of jujube |
| CN101142959A (en) * | 2007-09-05 | 2008-03-19 | 太原市汉波食品工业有限公司 | Delicious crisp jujube and manufacturing method thereof |
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| 《农产品加工·学刊》 20100531 王安建等 微波技术在枣产品加工中的应用 , 第5期 2 * |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105410300A (en) * | 2015-01-09 | 2016-03-23 | 杨立志 | Processing method of red dates with brown-sugar fillings |
| CN107549710A (en) * | 2017-07-27 | 2018-01-09 | 兴化市联富食品有限公司 | A kind of production method of instant date palm |
| CN108719871A (en) * | 2018-05-21 | 2018-11-02 | 罗仓学 | A kind of processing method that instant jujube is dry |
| CN109699964A (en) * | 2019-01-18 | 2019-05-03 | 深圳走来商贸有限公司 | A kind of processing method and its machining tool of new fresh date |
| CN109699964B (en) * | 2019-01-18 | 2022-09-02 | 深圳走来商贸有限公司 | Processing method and processing tool for fresh red dates |
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Application publication date: 20100922 |