CN102334652A

CN102334652A - Processing method of non-fried puffed crispy red dates

Info

Publication number: CN102334652A
Application number: CN2010102284103A
Authority: CN
Inventors: 胡云峰; 江常杰; 冯丽琴; 郭红莲
Original assignee: Tianjin University of Science and Technology
Current assignee: Tianjin University of Science and Technology
Priority date: 2010-07-16
Filing date: 2010-07-16
Publication date: 2012-02-01

Abstract

The invention relates to a processing method of non-fried puffed crispy red dates. According to the invention, stone-removed red dates are processed from pre-treating and low-temperature vacuum puffing, such that a puffed crispy product is obtained. The processing method comprises steps that: stones of red dates with no pathological change or rot are removed, and the red dates are pre-dried to satisfy a required water content; the red dates are delivered into a vacuum low-temperature puffing furnace to be puffed; the pressure is released, the red dates are cooled and shaped; and the red dates are selected and packaged.

Description

The processing method of the crisp red date of non-frying-expansion

One, technical field

The present invention relates to the processing method of the crisp fruits and vegetables of a kind of non-frying-expansion, the processing method of the crisp red date of particularly non-frying-expansion.

Two, background technology

Red date has another name called date.According to the historical data record, red date is the traditional famous-brand and high-quality special product seeds that originate in China.Just classified as one of " five fruits " (peach, Lee, plum, apricot, jujube) since ancient times.Find jujube coring stone the striking Li Gang site of ancient culture remains from the Xinzheng through the archaeologist, prove that jujube is in existing more than the 8000 year history of China.The most outstanding characteristics of date are that vitamin content is high.A clinical studies show abroad: eat the patient of date continuously, healthy recovery is faster more than 3 times than eating the vitamin medicament merely.Therefore, date has just had the good reputation of " natural complex ball ".Record in the herbal medicine books " herbal classic " of China, red date sweet warm in nature, the taste warp of distinguishing the flavor of has tonifying middle-Jiao and Qi, and nourishing blood and tranquilization relaxes the function of the property of medicine.Modern pharmacological research is existing, and red date can make oxygen content enhancing in the blood, nourish systemic cell, is the tonic that a kind of drug effect relaxes.

The deep working method of red date is varied; Whole jujube drying aspect, adopt natural wind dry method, hot-air seasoning and fried crisp dates dry-making method of dried more, the natural air drying red date is long because of drying time; How under the sun, to be exposed to the sun; Thereby color is not vivid, and the surface is stained with dust more, and directly influencing commodity of products can; The many fold in red date dry product surface that heated-air drying is processed, hardness is big, should not eat raw, and nutrient loss is serious in the drying process; Though fried drying crisp dates color and luster is vivid, the surface is more smooth, mouthfeel is crisp, should contain certain grease and be prone to become sour, and influences the local flavor of dry-making red date, causes drying crisp dates commodity to be had a greatly reduced quality.These problems that exist in the drying process are bottlenecks of the drying processing of red date, and addressing these problems is the direction that we endeavour always.

Three, summary of the invention

To above situation, the object of the invention just provides the processing method of the crisp red date of a kind of non-frying-expansion, solves some problems that exist in the red date process, lets people enjoy the drying processed food of delicious fresh red date at any time.Utilize this method to process the crisp red date of a kind of non-frying-expansion; Effectively solve air dry and be prone to adhere to dust, hot air drying is prone to the loss nutritional labeling, eats mouthfeel difference and fried grease-contained shortcoming raw, more effectively keeps the original local flavor and the nutritional labeling of red date; The mouthfeel of tasting is more crisp; And not containing any oily substance, prolong and bring into play the edible and medical value of red date, is a kind of natural cuisines.

Technical scheme of the present invention is:

The processing method of the crisp red date of a kind of non-frying-expansion, with extracting red date stone after the expanded expanded crisp product of processing of cryogenic vacuum.Preparation method: adopt no pathology, do not have the fresh date cleaning back stoning of rotting, prebake 24～48h under 75～90 ℃ of temperature, moisture reaches 30～40%; It is expanded to get into the vacuum and low temperature puffing furnace, vacuum 0.02～0.08MPa, 60～70 ℃ of temperature, time 2～4h; The pressure release cooling and shaping is cooled to 25～40 ℃, 1～3 ℃/5min of cooling velocity; Pressure release speed 1.0～3.0KPa/min, final pressure is a normal pressure, selects packing and gets final product.

Four, the specific embodiment

The preparation of the crisp red date of non-frying-expansion

The production technology of the crisp red date of a kind of non-frying-expansion:

One of which: the fresh date that adopt no pathology, do not have to rot cleans the back stoning, and under 75 ℃ of temperature about prebake 30h, moisture reaches 40%; It is expanded to get into the vacuum and low temperature puffing furnace, vacuum 0.02MPa, and 70 ℃ of temperature, time 2h, the pressure release cooling and shaping is cooled to 30 ℃, 1 ℃/5min of cooling velocity, pressure release speed 1.0KPa/min, final pressure is a normal pressure, selects packing and gets final product.

Its two: the fresh date that adopt no pathology, do not have to rot cleans the back stoning, prebake 24h under 80 ℃ of temperature, moisture reaches 30%; Get into vacuum 0.03MPa, expanded 3h in the Bulking tank that temperature is 65 ℃, the pressure release cooling and shaping is cooled to 25 ℃, 2 ℃/5min of cooling velocity, pressure release speed 2.0KPa/min, final pressure is a normal pressure, selects packing and gets final product.

The crisp red date quality of non-frying-expansion effect assessment:

One of which is crisp, and color and luster is vivid, and the smell of fruits is very sweet.

It is two crisp, and jujube fragrance is denseer, and color and luster is vivid.

Claims

1. the processing method of the crisp red date of non-frying-expansion, with extracting red date stone after the expanded expanded crisp product of processing of cryogenic vacuum.Preparation method: adopt no pathology, do not have the fresh date cleaning back stoning of rotting, prebake 24～48h under 75～90 ℃ of temperature, moisture reaches 30～40%; It is expanded to get into the vacuum and low temperature puffing furnace, vacuum 0.02～0.08MPa, 60～70 ℃ of temperature, time 2～4h; The pressure release cooling and shaping is cooled to 25～40 ℃, 1～3 ℃/5min of cooling velocity; Pressure release speed 1.0～3.0KPa/min, final pressure is a normal pressure, selects packing and gets final product.

2. the crisp red date of processing according to the described method of claim 1 of non-frying-expansion is characterized in that, adopts no pathology, do not have the fresh date cleaning back stoning of rotting, and prebake 24～48h under 75～90 ℃ of temperature, moisture reaches 30～40%;

3. the crisp red date of processing according to the described method of claim 1 of non-frying-expansion is characterized in that, it is expanded to get into the vacuum and low temperature puffing furnace; Vacuum 0.02～0.08MPa, 60～70 ℃ of temperature, time 2～4h; The pressure release cooling and shaping is cooled to 25～40 ℃, 1～3 ℃/5min of cooling velocity; Pressure release speed 1.0～3.0KPa/min, final pressure are normal pressure.