CN101869258B - Method for manufacturing jujube sauce - Google Patents
Method for manufacturing jujube sauce Download PDFInfo
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- CN101869258B CN101869258B CN2010102084037A CN201010208403A CN101869258B CN 101869258 B CN101869258 B CN 101869258B CN 2010102084037 A CN2010102084037 A CN 2010102084037A CN 201010208403 A CN201010208403 A CN 201010208403A CN 101869258 B CN101869258 B CN 101869258B
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- jujube
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Abstract
The invention belongs to the field of food processing, in particular to a method for manufacturing jujube sauce. Jujube has rich nutrition and health-care effect, the bitter taste of a jujube product is mainly from skins, and a lot of bitter substances enter a final product during removing the skins with boiling. The method comprises the following steps of: sorting and cleaning of the jujube, acid digestion, pulping and separation, blending (citric acid, dextrin, white granulated sugar, edible gelatin, carboxymethyl cellulose sodium and jujube essence), concentration, hot filling, sealing, sterilizing, cooling and obtaining the jujube sauce. By removing the skins with acid digestion and adding an embedding substance, the method solves the problem of bitter taste of the jujube product, shortens the boiling time, and improves the retention rate of vitamin c at the same time.
Description
Technical field
The invention belongs to food processing field, be specifically related to a kind of preparation method of jujube sauce.
Background technology
Date has abundant nutrition and health-care effect; According to clinical proof at all times, date to treatment hepatitis, hypotensive, doctor's sore, enrich blood, brain tonic, anti-cancer, anticancer, invigorating the spleen is kept fit to wait has special effect.But; With the date is that the primary raw material product processed is very few, and big jujube beverage, Instant Jujube Powder are greatly affected because of the product mouthfeel has a little bitter taste, even traditional jam product-jujube sauce; Because of its peeling stoning and bitter taste problem, production marketing is not seen in market so far.
The bitter taste of date product is mainly from skin, and in boiling peeling process, a large amount of pained materials get in the final products.The present invention had both solved the bitter taste problem of jujube product through adding sour boiling peeling and adding embedding substance, shortened the boiling time again, had also improved the retention rate of vitamin c simultaneously.
" food industry science and technology " the 2nd periodical in 1994 has been sent out " wild mountain jujube series of products process technology "; " Henan agricultural sciences " the 4th periodical in 1997 has been sent out " improving the research of jujube sauce nutrition condition "; " pesticide herd product exploitation " the 5th periodical in 1997 has been sent out " multidimensional jujube sauce Research on processing technology "; " Agricultural University Of Shanxi's journal " the 3rd periodical in 1992 has been sent out " research of sea-buckthorn jujube sauce process technology " etc.; These researchs are the products that go out to contain the jujube raw material with several kinds of raw material hybrid process, do not see relevant date acid boiling peeling so far and improve the report of jujube sauce bitter taste.
Summary of the invention
The object of the present invention is to provide a kind of preparation method of jujube sauce, solved the problem of jujube sauce bitter taste.
For realizing above-mentioned purpose, its technical scheme is:
1) at first, the date after letter sorting, the cleaning being carried out acid boils, pulls an oar and isolate parchment.The acid condition of boiling is: 1 part of date raw material, add 2～5 parts in water, 0.01～0.02 part of adding citric acid, boiled 20 minutes to 30 minutes, boil in the process in acid and constantly stir; Speed of agitator is that per minute 60～80 changes, treat that fructus corni, jujube nuclear break away from jujube meat after, utilize reciprocating sieve to separate while hot; Isolated fructus corni, jujube nuclear add 2～5 times in water by weight; Boiled 10～15 minutes, the rotating speed that in boiling process, changes with per minute 20～40 stirs, and utilizes reciprocating sieve to separate while hot; Merge isolated parchment, get into next procedure;
2) with isolated parchment allotment, concentrated.The parchment allotment: with the date raw material is standard, adds following component (by weight percentage): white granulated sugar 120%～150%, citric acid 0.5%～1.5%; Dextrin 2.0%～5.0%; Sodium cellulose glycolate 1.0%～3.0%, edible gelatin 2.0%～5.0%, date essence trace; Concentrate: will allocate good parchment adopt normal pressure to concentrate or vacuum concentrated, be concentrated to solid content and reach and get final product more than 65%;
3) carry out at last hot filling, seal, sterilization, cooling.Jujube sauce after concentrating carries out can while hot, guarantees jar heart temperature more than 85 ℃, seals then, sterilization, and sterilization conditions is boiling water 15 minutes to 20 minutes, adopts the cold water cooling or cools off naturally, and cooled product is jujube sauce.
The present invention is with respect to prior art, and its advantage is following:
Because the present invention adopts acid to cook off skin, stoning, add dextrin, sodium cellulose glycolate, solved the problem of jujube sauce bitter taste.
The specific embodiment
Embodiment 1: at first, get letter sorting, 0.25 kilogram in the date after cleaning, add 1.25 kilograms in water, 0.005 kilogram of adding citric acid; Boiled 30 minutes, and boiled in the process in acid, the rotating speed that changes with per minute 80 stirs; Utilize reciprocating sieve to separate while hot then, isolated fructus corni, jujube nuclear are 0.275 kilogram, add 0.825 kilogram in water; Boiled 10 minutes, the rotating speed that in boiling process, changes with per minute 30 stirs, and utilizes reciprocating sieve to separate while hot; Merge isolated parchment and allocate, add 0.325 kilogram of white granulated sugar, 0.00125 kilogram of citric acid; 0.0075 kilogram in dextrin (separate with the water-soluble of 3 times of dextrin weight earlier, add then), sodium cellulose glycolate (is separated with the water-soluble of 8 times of sodium cellulose glycolate weight earlier for 0.005 kilogram; Add then); 0.01 kilogram of edible gelatin (dissolve in water-bath after the hot-water soak with 5 times of edible gelatin weight, add then), date essence trace; Concentrate: will allocate good parchment and adopt vacuum concentrated, and be concentrated to solid content and reach and get final product more than 65%; Carry out hot filling at last, seal, sterilization, cooling.Jujube sauce after concentrating carries out can while hot, guarantees jar heart temperature more than 85 ℃, seals then, sterilization, and sterilization conditions is boiling water 15 minutes, adopts the cold water cooling, and the product that is cooled to behind the normal temperature is jujube sauce.
Embodiment 2: at first, get letter sorting, 5 kilograms in the date after cleaning, add 15 kilograms in water, 0.05 kilogram of adding citric acid; Boiled 20 minutes, and boiled in the process in acid, the rotating speed that changes with per minute 80 stirs; Utilize reciprocating sieve to separate while hot then, isolated fructus corni, jujube nuclear are 7.2 kilograms, add 28.8 kilograms in water; Boiled 15 minutes, the rotating speed that in boiling process, changes with per minute 20 stirs, and utilizes reciprocating sieve to separate while hot; Merge isolated parchment and allocate, add 7.5 kilograms of white granulated sugars, 0.1 kilogram of citric acid; 0.25 kilogram in dextrin (separate with the water-soluble of 3 times of dextrin weight earlier, add then), sodium cellulose glycolate (is separated with the water-soluble of 8 times of sodium cellulose glycolate weight earlier for 0.15 kilogram; Add then); 0.1 kilogram of edible gelatin (dissolve in water-bath after the hot-water soak with 5 times of pectin weight, add then), date essence trace; Concentrate: will allocate good parchment and adopt normal pressure concentrated, and be concentrated to solid content and reach and get final product more than 65%; Carry out hot filling at last, seal, sterilization, cooling.Jujube sauce after concentrating carries out can while hot, guarantees jar heart temperature more than 85 ℃, seals then, sterilization, and sterilization conditions is boiling water 20 minutes, adopts the nature cooling, and cooled product is jujube sauce.
Claims (1)
1. the preparation method of a jujube sauce is characterized in that:
1) at first, the date after letter sorting, the cleaning being carried out acid boils, pulls an oar and isolate parchment; The acid condition of boiling is: 1 part of date raw material, add 2～5 parts in water, 0.01～0.02 part of adding citric acid, boiled 20 minutes to 30 minutes, boil in the process in acid and constantly stir; Speed of agitator is that per minute 60～80 changes, treat that fructus corni, jujube nuclear break away from jujube meat after, utilize reciprocating sieve to separate while hot; Isolated fructus corni, jujube nuclear add 2～5 times in water by weight, boil 10～15 minutes, in boiling process; The rotating speed that changes with per minute 20～40 stirs, and utilizes reciprocating sieve to separate while hot; Merge isolated parchment, get into next procedure;
2) with isolated parchment allotment, concentrated; The parchment allotment: with the date raw material is standard, adds following component by weight percentage: white granulated sugar 120%～150%, citric acid 0.5%～1.5%; Dextrin 2.0%～5.0%; Sodium cellulose glycolate 1.0%～3.0%, edible gelatin 2.0%～5.0%, date essence trace; Concentrate: will allocate good parchment adopt normal pressure to concentrate or vacuum concentrated, be concentrated to solid content and reach and get final product more than 65%;
3) carry out at last hot filling, seal, sterilization, cooling; Jujube sauce after concentrating carries out can while hot, guarantees jar heart temperature more than 85 ℃, seals then, sterilization, and sterilization conditions is boiling water 15 minutes to 20 minutes, adopts the cold water cooling or cools off naturally, and cooled product is jujube sauce.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102084037A CN101869258B (en) | 2010-06-24 | 2010-06-24 | Method for manufacturing jujube sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102084037A CN101869258B (en) | 2010-06-24 | 2010-06-24 | Method for manufacturing jujube sauce |
Publications (2)
| Publication Number | Publication Date |
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| CN101869258A CN101869258A (en) | 2010-10-27 |
| CN101869258B true CN101869258B (en) | 2012-05-09 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2010102084037A Expired - Fee Related CN101869258B (en) | 2010-06-24 | 2010-06-24 | Method for manufacturing jujube sauce |
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Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103766856A (en) * | 2012-10-18 | 2014-05-07 | 吴堡县黄河红枣业生态开发有限公司 | Jujube sauce preparation method |
| CN102940213A (en) * | 2012-11-21 | 2013-02-27 | 哈尔滨艾博雅食品科技开发有限公司 | Red date sauce powder |
| CN103210983B (en) * | 2013-03-19 | 2015-06-17 | 安徽麦船食品科技有限公司 | Red date flavor sandwich biscuit and preparation method thereof |
| CN104642837A (en) * | 2013-11-16 | 2015-05-27 | 甘肃枣尚好食品有限责任公司 | Red date sauce |
| CN103766686B (en) * | 2014-02-19 | 2015-07-01 | 徐茂航 | Production method of jam |
| CN105010917A (en) * | 2014-09-11 | 2015-11-04 | 王芳 | Method for manufacturing red date health care sauce |
| CN105454746A (en) * | 2015-01-15 | 2016-04-06 | 杨立志 | Red date mud processing method |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101258911A (en) * | 2008-04-19 | 2008-09-10 | 徐学力 | Processing and making method for jujube products |
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2010
- 2010-06-24 CN CN2010102084037A patent/CN101869258B/en not_active Expired - Fee Related
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| CN101869258A (en) | 2010-10-27 |
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Granted publication date: 20120509 Termination date: 20210624 |