CN103168900A

CN103168900A - Making method of multi-flavor date

Info

Publication number: CN103168900A
Application number: CN2011104285957A
Authority: CN
Inventors: 不公告发明人
Original assignee: WEI ZHILU
Current assignee: WEI ZHILU
Priority date: 2011-12-20
Filing date: 2011-12-20
Publication date: 2013-06-26

Abstract

The invention discloses a making method of multi-flavor date to make up the disadvantages comprising over rich sweet taste and single flavor of candied date and the eating inconvenience of red date because of thick skins. The making method comprises the steps of raw material selection, cleaning, grading, gashing, sulfur immersion, sulfur baking, flushing, dipping, sugar sprinkling, baking, and packaging to obtain the multi-flavor date. The method prolongs the shelf life of date, increases the flavor of the date and improves the commodity values of the date.

Description

A kind of preparation method of multi-flavor jujube

Technical field

The invention belongs to food processing technology field, be specifically related to a kind of preparation method of multi-flavor jujube.

Background technology

Jujube is the very strong food of a kind of nourishing.Every 100 sugary 25-35 grams of gram fresh fruit meat, protein 1.2---3.3 gram, fatty 0.2 gram, calcium 14---41 gram, phosphorus 23 grams, 0.5 milligram of iron and multivitamin and amino acid.Study discovery through people, jujube can promote leukocytic generation, reduces serum cholesterol, improves haemocyanin, the protection liver.The rutin that jujube is contained can make angiomalasia, thereby makes Blood pressure drop, and high blood pressure is had prophylactic-therapeutic effect.The processing of jujube is mainly red date and candied date at present, and the multi-flavor jujube is between a kind of novel jujube class processed food between the two,

Summary of the invention

The processing method that the purpose of this invention is to provide a kind of multi-flavor jujube, it can extend the pot-life of jujube fruit, can increase again the local flavor of jujube, improves the commodity value of jujube.Key points for operation of the present invention:

1, raw material is selected.Selection fruit macronucleus is little, meat loose, juice is less, skin is thin, ninety percent ripe bright jujube is raw material.

2, cleaning, classification.The raw material of choosing is put into service sink, clean with circulating water, then pull out, drain away the water.Bright jujube is by large, medium and small classification.

3, draw line, soak sulphur.On jujube row, then vertically draw line with sewing-needle on jujube, deeply reach 1/3rd of pulp.Contain 0 with what prepare.5% solution of sodium bisulfite is poured into and is equipped with in the cylinder of drawing the line jujube, is as the criterion to flood jujube, soaks about 4 hours, then drains.

4, sulphuring, flushing.Jujube base after immersion liquid is drained is put into basket, with the frame discharging, on large, intermediate discharging frame, under the discharging frame of little level product, smokes 40 minutes in sulphur house.Purpose is the activity of destructive enzyme, prevents oxidation stain, improves the storage rate of vitamin, strengthens the permeability of jujube meat cell, keeps the distinct color and luster of finished product light.Rinse with clear water after the sulphuring processing finishes, remove sulfur dioxide flavor residual on the jujube base.

5, dipping, drop sugar.First be mixed with in proportion soak with white sugar, acetic acid, salt, water, and add the natural perfume materials such as appropriate Chinese cassia tree, Chinese prickly ash, cloves, with maceration extract in jacketed pan with Steam Heating to 80 ℃ left and right, then pour in the jujube base and be as the criterion to flood jujube, flooded 3 days, will flood liquid glucose and leach, heating is boiled, then sugaring is poured into while hot in the jujube base and was flooded 2-3 days.With slight fermentation, will be conducive to the increase of this product special flavour during the liquid glucose dipping.The jujube that has flooded liquid glucose is pulled out, prepared baking after the clean liquid glucose of drop.

6, baking, packing.The jujube base of drop sugar is carried out balance, send in hothouse, or baking oven or baking box, temperature is controlled at 50 ℃--and 55 ℃, dry by the fire temperature early stage should not be too high, in order to avoid jujube base surface is dry and hard.Later stage baking temperature rests in 55 ℃--and 70 ℃, can not surpass 70 ℃, in order to avoid the sugar coking affect finished product color and luster, cause the loss of vitamin, when being baked to water content and dropping to 18%--20%, stop toasting cooling rear packing.

The multi-flavor jujube local flavor of this method processing is special, and sweet taste overrich, local flavor that it has made up candied date are single, and the shortcoming of red date skin depth inconvenient eating.

Claims

1. the preparation method of a multi-flavor jujube, is characterized in that, makes raw material to be: jujube, white sugar, acetic acid, salt, Chinese cassia tree, cloves, Chinese prickly ash.Technological process: raw material selection, cleaning, classification, draw line, soak sulphur, sulphuring, flushing, dipping, drop sugar, baking, packing, finished product.