CN103300132A - Method for manufacturing Chinese date pieces by utilizing medium short wave infra-red drying method - Google Patents
Method for manufacturing Chinese date pieces by utilizing medium short wave infra-red drying method Download PDFInfo
- Publication number
- CN103300132A CN103300132A CN2013102808460A CN201310280846A CN103300132A CN 103300132 A CN103300132 A CN 103300132A CN 2013102808460 A CN2013102808460 A CN 2013102808460A CN 201310280846 A CN201310280846 A CN 201310280846A CN 103300132 A CN103300132 A CN 103300132A
- Authority
- CN
- China
- Prior art keywords
- jujube
- red drying
- chinese date
- intermediate waves
- infra
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a method for manufacturing Chinese date pieces by utilizing medium short wave infra-red drying method. The method comprises the following steps of: carrying out medium short wave infra-red drying on the Chinese date pieces to be dried to obtain a Chinese date piece product under the conditions that the wavelength is 1-4mu m, the infrared lamp power is 450-2025W, the temperature is 70-90 DEG C, and the time is 120-210 minutes. The method has the advantages that pigments and other addition agents and the like are not added in an operational process, the color and special flavour of raw fruit are reserved in an uttermost manner, the manufacture Chinese date pieces are pure and natural and is safe and healthful; in addition, medium short wave infra-red drying equipment is small, the operation is easy, the method is beneficial to popularization and use, the quality of the manufactured Chinese date piece product is good, the taste is crisp, and the Chinese date pieces have intense Chinese date fragrance.
Description
Technical field
The invention belongs to food processing field, relate to a kind of method of utilizing intermediate waves infra-red drying method to produce the jujube sheet.
Background technology
Red date (Ziziphus jujuba Mill) has another name called date, dried jujube, and magnificent jujubes etc. are the ripening fruits of Rhamnaceae jujube.Jujube tree is a kind of dungarunga that is grown in the area, temperate zone, originates in China, in the most of area of China plantation is arranged, so far the cultivation history in existing more than 3000 year.In recent years, jujube has become the new focus of China fruits and vegetables development, with Lee, apricot, peach, tremble and be called " five fruits " of China.
Red date nutrient is abundant; be rich in protein, fat, carbohydrate, vitamin, mineral matter element, flavonoids, saponins, CAMP (cAMP), cyclic guanosine monophosphate (cGMP), triterpene compound, polysaccharide and alkaloid etc., and have the protection liver, anti-oxidant, anti-ageing, strengthen immunity, plurality of health care functions such as anticancer.It is edible that red date both can be used as daily bread, also can do medicinally, and on the books in the Compendium of Material Medica of Li Shizhen (1518-1593 A.D.): the jujube flavor is sweet, warm in nature, can tonifying middle-Jiao and Qi, nourishing blood to promote the production of body fluid, be used for the treatment of diseases such as " insufficiency of the spleen weak, food few just sugar, deficiency of qi and blood ".Among the people also have saying of " three jujubes of solar eclipse, at the age of one hundred years old bearing one's age well ".
China's red date processing is in the majority with thick product, and the intensive processing product are less.Red date is based on dried product at present, and product mostly is traditional food, as dried jujube, dried dates preserved in honey, candied date etc.Advantages such as the red date dried product is the major product of China's red date processing industry, and it has, and moisture is low, holding time length, not perishable, and mouthfeel is sharp and clear.Drying mode to date mainly is divided into artificial drying and air dry two big class methods at present.Natural seasoning is traditional drying means, dries exactly or natural air drying, and it is subjected to weather and ambient influnence very big, and the dry products quality is not high and dry required time is very long, has seriously reduced the economic benefit of jujube farming.And the artificial drying method just can reduce this drawback greatly, mainly contains heated-air drying, microwave drying, changing temperature-pressure-difference and puffing drying, vacuum drying and vacuum freeze drying etc. at present.
Infrared technique has been widely used in fields such as space flight, aviation, medicine, chemical industry, in the infrared radiation heating process, when the illuminated with infrared radiation consistent with object molecular thermalmotion frequency is to the object, the very fast meeting of infra-red radiation is by molecule absorption and be converted into the warm-up movement of molecule, molecular motion adds that object temperature rises, and causes the object dehydration.The vacuum medium wavelength is called the LONG WAVE INFRARED radiation greater than the infra-red radiation of 4 μ m; The vacuum medium wavelength is called the intermediate waves infra-red radiation less than the infra-red radiation of 4 μ m.Long wave generally can only be absorbed by the object top layer, therefore be applicable to the thin layer material is heated, and intermediate waves can see through material, and is therefore better with the intermediate waves effect to thicker material heat drying.
Summary of the invention
The purpose of this invention is to provide a kind of method of utilizing intermediate waves infra-red drying method to produce the jujube sheet.
The method of utilizing intermediate waves infra-red drying method to produce the jujube sheet provided by the present invention, specifically can comprise the steps: jujube sheet to be dried is carried out the intermediate waves infra-red drying of following condition, obtain the jujube flake products: wavelength is that 1-4 μ m, infrared lamp power are that 450-2025W, temperature are that 70-90 ℃, time are 120-210min.
In said method, the condition of described intermediate waves infra-red drying can be further as follows: wavelength is that 1-4 μ m, infrared lamp power are that 1125W, temperature are that 80-85 ℃ of (as 80 ℃ or 85 ℃), time are 180-202min(such as 180min or 202min).
More concrete, in one embodiment of the invention, the condition of described intermediate waves infra-red drying is as follows: wavelength is that 1-4 μ m, infrared lamp power are that 1125W, temperature are that 80 ℃, time are 180min.In another embodiment of the present invention, the condition of described intermediate waves infra-red drying is as follows: wavelength is that 1-4 μ m, temperature are that 85 ℃, infrared lamp power are that 1125W, time are 202min.
In said method, need open the blower fan of intermediate waves infra-red drying equipment when carrying out described intermediate waves infra-red drying, controlled wind speed is 2.11m/s.
In said method, described jujube sheet to be dried is to prepare according to the method that comprises the steps:
(a1) be that 2-4%(is as 2% with jujube at 80-85 ℃ of (as 80 ℃), mass fraction) sodium hydroxide solution in soak 1-2min(such as 1min);
(a2) with the described jujube that soaked in the step (a1) with the flowing water cleaning after, in 20-30 ℃ (as 25 ℃), be immersed in mass fraction and be 10-15min(such as 10min in 0.5% the citric acid solution);
(a3) the described jujube that soaked in the step (a2) is cleaned with flowing water after, stoning, cut into slices (as being eight lobes with the average cutting of stoning jujube, assurance jujube sheet thickness homogeneous), jujube sheet thickness is 5-7mm(such as 6mm), obtain described jujube sheet to be dried.
In the present invention, the described jujube in the said method is specially the winter jujube, is specially Zhanhua winter jujube more.
More concrete, the method for utilizing intermediate waves infra-red drying method to produce the jujube sheet provided by the present invention comprises the steps:
(1) cleans: select complete, as not have wound winter jujube, wash.
(2) preliminary treatment: the winter jujube after will cleaning is that 2-4%(is as 2% at (as 80 ℃), mass fraction) sodium hydroxide solution in soak 1-2min(such as 1min), clean with circulating water then; Place 20-30 ℃ (as 25 ℃) again, mass fraction is to soak 10-15min(such as 10min in 0.5% the citric acid solution), the back is cleaned with circulating water;
(3) stoning, section (as being eight lobes with the average cutting of stoning jujube, guaranteeing jujube sheet thickness homogeneous), jujube sheet thickness is 5-7mm(such as 6mm).
(4) intermediate waves infra-red drying: step (3) gained jujube sheet is put into intermediate waves infra-red drying equipment carry out drying, wavelength is 1-4 μ m, infrared lamp power is 450-2025W(such as 1125W), baking temperature be 70-90 ℃ (as 80-85 ℃, 80 ℃ or 85 ℃ for another example), be 120-210min(such as 180-202min drying time, for another example 180min or 202min), obtain the jujube flake products.
The described jujube flake products that utilizes above method provided by the present invention to prepare also belongs to protection scope of the present invention.
The described jujube flake products that utilizes above method provided by the present invention to prepare, water content is the 4-5%(mass fraction).In addition, the physical and chemical index of other of described jujube flake products is as follows: reduced sugar is the 32.81-33.94%(mass fraction), vitamin C is 441.56-478.95mg/100g, total acid is the 1.94-2.04%(mass fraction), soluble solid is the 83.59-84.26%(mass fraction), general flavone is the 1.45-1.49%(mass fraction), CAMP is 71.15-79.49mg/kg.
The method of utilizing intermediate waves infra-red drying method to produce the jujube sheet provided by the present invention is not added pigment and other additives etc. in the operating process, kept color and the local flavor of former fruit to greatest extent, and is pure natural, safety and sanitation.In addition.Intermediate waves infra-red drying equipment is little, and is easy to operate, is conducive to promote and use.The jujube flake products quality better of producing, mouthfeel is crisp, has strong jujube fragrance.
The specific embodiment
Employed experimental technique is conventional method if no special instructions among the following embodiment.
Used material, reagent etc. if no special instructions, all can obtain from commercial channels among the following embodiment.
The winter jujube: buy in fruit wholesale market, Xinfadi, Beijing, the winter jujube is the Shandong Zhanhua winter jujube.
Intermediate waves infra-red drying equipment: the infrared Science and Technology Ltd. of Taizhou Sheng Taike, STC.
Electric heating constant temperature air dry oven: go up the grand experimental facilities of Nereid Co., Ltd, DHG-9123A.
UV, visible light spectrophotometer: day island proper Tianjin company, UV1800.
Ultrasonic oscillator: Kunshan Ultrasonic Instruments Co., Ltd., KQ-500.
Liquid chromatogram: day island proper Tianjin company, SPD-10A.
Centrifuge: German Sigma company, 3K15.
Glucose standard items: Chemical Reagent Co., Ltd., Sinopharm Group, 10010592.
Rutin standard items: Shanghai prophyll bio tech ltd, 90103.
CAMP standard items: Shanghai prophyll bio tech ltd, YY10946.
Embodiment 1, intermediate waves infra-red drying method are produced the jujube sheet
One, the detection of fresh Zhanhua winter jujube physical and chemical index
Choose fresh Zhanhua winter jujube, measure every index of fresh winter jujube according to following method:
(1) determination of moisture method: seasoning.Be specially: weight before the accurate weighing sample 2-10g(drying, be fresh weight), what place drying, cooling and constant weight covers measuring cup, moves in 95-105 ℃ the normal pressure baking oven, the baking of uncapping is taken out behind the 2-4h, adds a cover to place in the drier (the above covers measuring cup) and weighs behind the cooling 0.5h.Move into again in 95-105 ℃ the normal pressure baking oven, take out behind the baking 1h that uncaps, add a cover to place in the drier and weigh behind the cooling 0.5h.Repeat this operation, twice 2mg of being no more than of poor quality namely is considered as sample constant weight until front and back, moisture (%)=[(fresh weight-drying back constant weight)/fresh weight] * 100%.
(2) reducing sugar test method: 3,5-dinitrosalicylic acid (DNS) colorimetric method is specially:
The preparation of DNS reagent: the 185g sodium potassium tartrate tetrahydrate is dissolved in the 300mL distilled water is made into potassium sodium tartrate solution, then be heated to 40-45 ℃, with 6.3g3,5-dinitrosalicylic acid and 262mL concentration are that the NaOH solution of 2mol/L adds this hot solution, add 5g crystalline phenol and 5g sodium sulfite again, be stirred to dissolving.The cooling back moves in the 1000mL volumetric flask, and adding distil water is settled to scale, is the used DNS reagent of test.
The testing sample preparation: accurate weighing sample 2g, place mortar to grind, add 20mL distilled water, place 50 ℃ water-bath water-bath 20min, frozen water cooling then adds the neutral lead acetate solution of 2mL10% (in the distilled water that the adding of 20g lead acetate is cooled off after boiling, ultrasonic dissolution, add acetic acid and regulate pH for neutral, be settled to 200mL) and the 0.5g anhydrous sodium sulfate, pour in the 50mL centrifuge tube, the centrifugal 20min of 10000rmp, get supernatant, be settled to 50mL with distilled water, as liquid to be measured.
The drafting of calibration curve: get 0,0.4,0.6,0.8,1.0,1.2 respectively, the aqueous solution (0.5mg/mL) of 1.4mL glucose standard items is in 7 test tubes, each is supplemented to 2mL with distilled water, add 1.5mL DNS reagent more respectively, test tube is heated 10min in boiling water bath, be cooled to room temperature, be settled to 10mL with distilled water, shake up, on the UV, visible light spectrophotometer, measure light absorption value then in the 540nm place, abscissa is the glucose in milligrams number, ordinate is OD value, obtains calibration curve.
The mensuration of testing sample: get 0.2mL liquid to be measured, add 1.8mL distilled water and 1.5mL DNS reagent, shake up, on the UV, visible light spectrophotometer, measure light absorption value in the 540nm place then, according to the content of reduced sugar in the calibration curve calculation sample.Computing formula is as follows:
(3) vitamin C assay method: measure Vitamin C content according to standard GB 6195-1986 fruit, vegetables Vitamin C content determination method (2,6-dichloroindophenol titration).
(4) total acid assay method: the assay method according to total acid in standard GB/T12456-90 food is measured total acid content.
(5) soluble solid assay method: the mensuration (refractometer method) according to standard GB/T12295-90 fruit, vegetable product soluble solid content is measured soluble solid content.
(6) general flavone assay method: adopt the rutin colorimetric method, be specially:
Testing sample preparation: accurately taking by weighing sample 1g and place the 10mL test tube, is that 90% methanol aqueous solution is settled to scale with volume fraction, and the ultrasonic extraction of 40KHz 1h under the normal temperature crosses 0.45 μ m filter membrane with supernatant then, and gained filtrate is liquid to be measured.
Calibration curve is drawn: be that 60% ethanol water dissolves the rutin standard items with volume fraction, compound concentration is the standard solution of 0.4mg/mL, get 0 respectively, 0.3,0.5,0.8,1.0,1.3,1.5,1.8,2.0mL standard solution is in the 10mL test tube, each is that 60% ethanol water is supplemented to 5mL with volume fraction, add mass fraction more respectively and be 5% sodium nitrite in aqueous solution 0.3mL, leave standstill that to add mass fraction behind the 6min be 10% aluminum chloride aqueous solution 0.3mL, leave standstill 10min, the adding mass fraction is 4% sodium hydrate aqueous solution 4mL, ethanol water with volume fraction 60% is settled to scale at last, shake up the back on the UV, visible light spectrophotometer in 510nm place mensuration light absorption value, abscissa is rutin milligram number, ordinate is OD value, obtains calibration curve.
The mensuration of testing sample: get 0.3mL liquid to be measured, the adding volume fraction is 60% ethanol water 4.7mL, add mass fraction again and be 5% sodium nitrite in aqueous solution 0.3mL, leave standstill that to add mass fraction behind the 6min be 10% aluminum chloride aqueous solution 0.3mL, leave standstill 10min, the adding mass fraction is 4% sodium hydrate aqueous solution 4mL, ethanol water with volume fraction 60% is settled to scale at last, on the UV, visible light spectrophotometer, measure light absorption value in the 510nm place, according to flavones content in the calibration curve calculation sample.Computing formula is as follows:
(7) CAMP assay method: adopt high effective liquid chromatography for measuring.Be specially:
Testing sample preparation: accurately take by weighing sample 1g, add the 40mL ultra-pure water, add 30min in the boiling water bath, be cooled to room temperature, be transferred in the centrifuge tube, the centrifugal 5min of 10000rmp/min gets supernatant and places the 50mL volumetric flask, residue adds ultra-pure water and repeats to extract 2 times, add water 5mL, jolting 10min is with centrifugal under the condition at every turn, supernatant is incorporated in the above-mentioned volumetric flask, is settled to scale with ultra-pure water.After with Rotary Evaporators the heating of this solution decompression being boiled off solvent, add the ultra-pure water dissolving, move in the 5mL volumetric flask, be settled to scale, get 1mL as liquid to be measured.
Calibration curve is drawn: with ultra-pure water dissolving CAMP standard items, compound concentration is the CAMP standard solution of 1,2,5,10,50 μ g/mL respectively, respectively getting 1mL puts into high performance liquid chromatograph and measures, abscissa is CAMP concentration (μ g/mL), ordinate is peak area, obtains calibration curve.
Chromatographic condition is: adopt Hypersil-ODS2 (25cm * 3.6mm, 5 μ m) chromatographic column, flowing is methyl alcohol mutually: the 0.05mol/L potassium dihydrogen phosphate=1:9(V/V), flow velocity is 1.0mL/min, column temperature is 30 ℃, and sample size is 15 μ L, and UV-detector is UV254.0nm * 0.2AUFS.
Computational methods as a result:
The detection of above-mentioned every physical and chemical index all arranges three repetitions, results averaged.The result is as shown in table 1.
The index determining result of the fresh Zhanhua winter jujube of table 1
| Nutritional labeling | Repeat 1 | Repeat 2 | Repeat 3 | Mean+SD |
| Bright sample water content (%) | 76.14 | 75.18 | 73.64 | 74.99±1.26 |
| Reduced sugar (%) | 24.34 | 24.84 | 23.27 | 24.15±0.80 |
| Vitamin C (mg/100g) | 412.78 | 406.20 | 401.16 | 406.71±5.83 |
| Total acid (%) | 0.41 | 0.42 | 0.52 | 0.45±0.06 |
| Soluble solid (%) | 36.50 | 34.67 | 34.51 | 35.23±1.11 |
| General flavone (%) | 0.38 | 0.31 | 0.36 | 0.35±0.04 |
| CAMP (mg/kg) | 168.22 | 167.11 | 169.35 | 168.23±1.12 |
Two, intermediate waves infra-red drying method is produced the jujube sheet
Intermediate waves infra-red drying method is produced the step of jujube sheet: raw material cleans; Preliminary treatment; Intermediate waves infra-red drying, classification, packing; Concrete grammar is as follows:
(1) raw material cleans: choose fresh Zhanhua winter jujube raw material, remove cull fruit, clean with clear water, remove surperficial dirt.
(2) preliminary treatment: the washed winter jujube of step (1) is soaked 1 in 80 ℃, mass fraction are 2% sodium hydroxide solution, in order to destroy epidermal structure, shorten drying time, clean with circulating water then; Place 25 ℃ again, mass fraction is to soak 10min in 0.5% the citric acid solution, reaches to protect Semu, and the back is cleaned with circulating water.
(3) cutting: removing jujube nuclear with corer, is eight lobes with the average cutting of stoning jujube, guarantees jujube sheet thickness homogeneous, and jujube sheet thickness is 6mm.
(4) intermediate waves infra-red drying:
Option A: intermediate waves infra-red drying equipment is warming up to 85 ℃, the infrared lamp power setting is 1125W, wavelength is set to 1-4 μ m, the blower fan wind speed is 2.11m/s, place intermediate waves infra-red drying equipment to carry out dry 202min the pretreated winter jujube of step (3) then, making winter jujube moisture is 4-5%.
Option b: intermediate waves infra-red drying equipment is warming up to 80 ℃, the infrared lamp power setting is 1125W, wavelength is set to 1-4 μ m, the blower fan wind speed is 2.11m/s, place intermediate waves infra-red drying equipment to carry out dry 180min the pretreated winter jujube of step (3) then, making winter jujube moisture is 4-5%.
(5) classification, packing: adopt craft or automatic grader to carry out classification respectively the jujube flake products of step (4) two scheme gained intermediate waves infra-red drying methods preparation; Packing adopts nitrogen-filled packaging.
Three, the Quality Detection of the jujube flake products of intermediate waves infra-red drying method production
1, organoleptic detection
Sample (the jujube flake products of step one or two scheme gained intermediate waves infra-red drying method preparation) is poured in the clean ceramic whiteware dish, with the naked eye directly observes color and luster, form and impurity, smell its smell, taste flavour.The organoleptic detection result of option A gained jujube flake products is as shown in table 2; The organoleptic detection result of option b gained jujube flake products is as shown in table 3.
The organoleptic detection result of table 2 option A gained jujube flake products
The organoleptic detection result of table 3 option b gained jujube flake products
As seen from table, gained intermediate waves infra-red drying jujube flake products has kept color and the local flavor of winter jujube, and product is even jujube sheet, and crisp degree is suitable.
2, the detection of physical and chemical index
Detect water content, reduced sugar, vitamin C, total acid, soluble solid, general flavone, the CAMP of the jujube flake products that adopts the preparation of intermediate waves infra-red drying method in the step 2 with reference to method described in the step 1.The detection of above-mentioned every physical and chemical index all arranges three repetitions, results averaged.
The testing result of every physical and chemical index of option A gained jujube flake products is specifically as shown in table 4 in the step 2: water content is 4.59%, reduced sugar is 32.81%, vitamin C is 441.56mg/100g, total acid is 1.94%, soluble solid is 83.59%, general flavone is 1.45%, and CAMP is 71.15mg/kg.The testing result of every physical and chemical index of option b gained jujube flake products is specifically as shown in table 5 in the step 2: water content is 4.83%, reduced sugar is 33.94%, vitamin C is 478.95mg/100g, total acid is 2.04%, soluble solid is 84.26%, general flavone is 1.49%, and CAMP is 79.49mg/kg.By above result as can be known, intermediate waves infra-red drying jujube flake products can keep preferably and concentrate multiple nutritional components in the fresh winter jujube, as sugar, vitamin C, flavones, CAMP etc.
The testing result of every physical and chemical index of table 4 option A gained jujube flake products
| Nutritional labeling | Repeat 1 | Repeat 2 | Repeat 3 | Mean+SD |
| Water content (%) | 4.62 | 4.55 | 4.60 | 4.59±0.04 |
| Reduced sugar (%) | 33.14 | 32.72 | 32.56 | 32.81±0.29 |
| Vitamin C (mg/100g) | 437.48 | 442.1 | 445.11 | 441.56±3.84 |
| Total acid (%) | 1.98 | 1.94 | 1.91 | 1.94±0.04 |
| Soluble solid (%) | 82.88 | 83.69 | 84.21 | 83.59±0.67 |
| General flavone (%) | 1.42 | 1.46 | 1.48 | 1.45±0.03 |
| CAMP (mg/kg) | 71.11 | 71.16 | 71.19 | 71.15±0.04 |
Annotate: each percentage composition is the quality percentage composition in the table.
The testing result of every physical and chemical index of table 5 option b gained jujube flake products
| Nutritional labeling | Repeat 1 | Repeat 2 | Repeat 3 | Mean+SD |
| Water content (%) | 4.76 | 4.84 | 4.90 | 4.83±0.07 |
| Reduced sugar (%) | 34.29 | 33.95 | 33.58 | 33.94±0.36 |
| Vitamin C (mg/100g) | 472.37 | 481.65 | 482.84 | 478.95±5.73 |
| Total acid (%) | 2.01 | 2.03 | 2.09 | 2.04±0.04 |
| Soluble solid (%) | 84.85 | 84.41 | 83.52 | 84.26±0.68 |
| General flavone (%) | 1.45 | 1.54 | 1.48 | 1.49±0.05 |
| CAMP (mg/kg) | 78.74 | 80.43 | 79.29 | 79.49±0.86 |
Annotate: each percentage composition is the quality percentage composition in the table.
Comparative Examples 1, traditional heated air drying method are produced the jujube flake products
Get the Zhanhua winter jujube with embodiment 1 same batch, adopt the pre-treatment condition identical with embodiment 1 step 2, only the step (4) in embodiment 1 step 2 is replaced with: 80 ℃ of heated-air drying 510min(carry out in the electric heating constant temperature air dry oven).Gained jujube sheet is carried out the mensuration of sense organ and physical and chemical index according to the method for embodiment 1 step 3.
The result is shown in table 6, table 7.As can be seen, obviously not as good as intermediate waves infra-red drying jujube sheet, physical and chemical index is starkly lower than intermediate waves infra-red drying jujube sheet to this method gained jujube sheet organoleptic detection result from the result.As seen, the intermediate waves infra-red drying jujube flake products that obtains among the embodiment 1 is aspect the color and local flavor that keep fresh winter jujube, and aspect the multiple nutritional components (as sugar, vitamin C, flavones, CAMP etc.) in concentrating fresh winter jujube, compare with the traditional drying mode and to have certain advantage.
The organoleptic detection result of table 6 heated-air drying gained jujube flake products
The testing result of every physical and chemical index of table 7 heated-air drying gained jujube flake products
| Nutritional labeling | Repeat 1 | Repeat 2 | Repeat 3 | Mean+SD |
| Water content (%) | 4.87 | 4.98 | 5.13 | 4.99±0.13 |
| Reduced sugar (%) | 23.75 | 25.81 | 28.19 | 25.92±2.22 |
| Vitamin C (mg/100g) | 260.43 | 260.78 | 260.56 | 260.59±0.18 |
| Total acid (%) | 1.60 | 1.67 | 1.74 | 1.67±0.07 |
| Soluble solid (%) | 78.33 | 78.33 | 79.33 | 78.66±0.58 |
| General flavone (%) | 0.33 | 0.38 | 0.39 | 0.37±0.03 |
| CAMP (mg/kg) | 50.38 | 54.14 | 57.91 | 54.15±3.76 |
Annotate: each percentage composition is the quality percentage composition in the table.
Claims (7)
1. method of utilizing intermediate waves infra-red drying method to produce the jujube sheet, comprise the steps: jujube sheet to be dried is carried out the intermediate waves infra-red drying of following condition, obtain the jujube flake products: wavelength is that 1-4 μ m, infrared lamp power are that 450-2025W, temperature are that 70-90 ℃, time are 120-210min.
2. method according to claim 1, it is characterized in that: the condition of described intermediate waves infra-red drying is as follows: wavelength is that 1-4 μ m, infrared lamp power are that 1125W, temperature are that 80-85 ℃, time are 180-202min.
3. method according to claim 1 and 2 is characterized in that: in the described method, open the blower fan of intermediate waves infra-red drying equipment when carrying out described intermediate waves infra-red drying, controlled wind speed is 2.11m/s.
4. according to arbitrary described method among the claim 1-3, it is characterized in that: described jujube sheet to be dried is to prepare according to the method that comprises the steps:
(a1) jujube in being the sodium hydrate aqueous solution of 2-4%, 80-85 ℃, mass fraction is soaked 1-2min;
(a2) with after the described jujube water cleaning of soaking in the step (a1), in 20-30 ℃, be immersed in mass fraction and be 10-15min in 0.5% the citric acid solution;
(a3) with after the described jujube water cleaning of soaking in the step (a2), stoning, section, every thickness is 5-7mm, obtains described jujube sheet to be dried.
5. according to arbitrary described method among the claim 1-4, it is characterized in that: described jujube is the winter jujube.
6. method according to claim 5, it is characterized in that: described winter jujube is Zhanhua winter jujube.
7. utilize the described jujube flake products that arbitrary described method prepares among the claim 1-6.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310280846.0A CN103300132B (en) | 2013-07-05 | 2013-07-05 | Method for manufacturing Chinese date pieces by utilizing medium short wave infra-red drying method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310280846.0A CN103300132B (en) | 2013-07-05 | 2013-07-05 | Method for manufacturing Chinese date pieces by utilizing medium short wave infra-red drying method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103300132A true CN103300132A (en) | 2013-09-18 |
| CN103300132B CN103300132B (en) | 2015-01-14 |
Family
ID=49126199
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310280846.0A Active CN103300132B (en) | 2013-07-05 | 2013-07-05 | Method for manufacturing Chinese date pieces by utilizing medium short wave infra-red drying method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103300132B (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103494304A (en) * | 2013-09-25 | 2014-01-08 | 王兆进 | Method for carrying out infrared drying on maca |
| CN103610220A (en) * | 2013-12-10 | 2014-03-05 | 中国农业科学院农产品加工研究所 | Method for producing whole blackberries in infrared drying mode |
| CN103704847A (en) * | 2013-09-25 | 2014-04-09 | 王兆进 | Infrared drying method for panax notoginseng decoction pieces |
| CN103960347A (en) * | 2014-05-13 | 2014-08-06 | 西北农林科技大学 | Method for drying red dates |
| CN105124467A (en) * | 2015-09-18 | 2015-12-09 | 石河子大学 | Method for processing jujube paste slice |
| CN106858434A (en) * | 2016-12-27 | 2017-06-20 | 中国农业科学院农产品加工研究所 | Apple slice processing method rich in fragrance |
| CN108244553A (en) * | 2017-12-27 | 2018-07-06 | 中国农业科学院农产品加工研究所 | Improve the vacuum freeze-drying method of jujube flavor |
| CN108956499A (en) * | 2018-08-07 | 2018-12-07 | 浙江农林大学 | A method of using glucose in DNS method measurement soil |
| CN113519617A (en) * | 2021-06-30 | 2021-10-22 | 上海市农业科学院 | High-economic-cost-performance sweet corn drying method |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101617843A (en) * | 2008-07-01 | 2010-01-06 | 宋全江 | Method for preparing health-care wild fruit tea |
| CN202083183U (en) * | 2011-05-05 | 2011-12-21 | 高宏斌 | Far-infrared drying box |
| CN102302154A (en) * | 2011-08-15 | 2012-01-04 | 陕西科技大学 | Red date paste and processing method thereof |
| CN102986825A (en) * | 2012-12-13 | 2013-03-27 | 江南大学 | Intermediate wave infrared drying method combined with ultrasonic pretreatment for conditioning glial aquatic product |
| CN102986836A (en) * | 2012-11-19 | 2013-03-27 | 王兆进 | Drying and preparing method of small turmeric slices |
| CN102986838A (en) * | 2012-12-13 | 2013-03-27 | 江南大学 | Intermediate wave infrared and radio frequency combined drying method suitable for dehydration of large-scale seasoning edible mushrooms |
| CN103005516A (en) * | 2012-12-12 | 2013-04-03 | 浙江严州府食品有限公司 | Method for processing loose structure type seasoning flavor marinated fish |
-
2013
- 2013-07-05 CN CN201310280846.0A patent/CN103300132B/en active Active
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101617843A (en) * | 2008-07-01 | 2010-01-06 | 宋全江 | Method for preparing health-care wild fruit tea |
| CN202083183U (en) * | 2011-05-05 | 2011-12-21 | 高宏斌 | Far-infrared drying box |
| CN102302154A (en) * | 2011-08-15 | 2012-01-04 | 陕西科技大学 | Red date paste and processing method thereof |
| CN102986836A (en) * | 2012-11-19 | 2013-03-27 | 王兆进 | Drying and preparing method of small turmeric slices |
| CN103005516A (en) * | 2012-12-12 | 2013-04-03 | 浙江严州府食品有限公司 | Method for processing loose structure type seasoning flavor marinated fish |
| CN102986825A (en) * | 2012-12-13 | 2013-03-27 | 江南大学 | Intermediate wave infrared drying method combined with ultrasonic pretreatment for conditioning glial aquatic product |
| CN102986838A (en) * | 2012-12-13 | 2013-03-27 | 江南大学 | Intermediate wave infrared and radio frequency combined drying method suitable for dehydration of large-scale seasoning edible mushrooms |
Non-Patent Citations (6)
| Title |
|---|
| 宁德鲁等: "桑椹系列加工产品的加工工艺", 《中国果菜》 * |
| 朵朵: "枣干加工技术", 《科普天地》 * |
| 狄建兵等: "不同干燥方法对红枣品质的影响", 《农产品加工》 * |
| 苏丹等: "红外干燥对南瓜品质的影响研究", 《2010 国际农业工程大会论文集》 * |
| 蒋赣等: "不同干燥方法对胡萝卜品质的影响", 《广东农业科学》 * |
| 高云: "中短波红外辐射技术在工业加热中的应用", 《第十三届全国红外加热暨红外医学发展研讨会论文及论文摘要集》 * |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103494304A (en) * | 2013-09-25 | 2014-01-08 | 王兆进 | Method for carrying out infrared drying on maca |
| CN103704847A (en) * | 2013-09-25 | 2014-04-09 | 王兆进 | Infrared drying method for panax notoginseng decoction pieces |
| CN103610220A (en) * | 2013-12-10 | 2014-03-05 | 中国农业科学院农产品加工研究所 | Method for producing whole blackberries in infrared drying mode |
| CN103610220B (en) * | 2013-12-10 | 2016-09-07 | 中国农业科学院农产品加工研究所 | A kind of infra-red drying method produces the method for the full fruit of blackberry, blueberry |
| CN103960347A (en) * | 2014-05-13 | 2014-08-06 | 西北农林科技大学 | Method for drying red dates |
| CN105124467A (en) * | 2015-09-18 | 2015-12-09 | 石河子大学 | Method for processing jujube paste slice |
| CN105124467B (en) * | 2015-09-18 | 2019-03-12 | 石河子大学 | The method for processing jujube paste piece |
| CN106858434A (en) * | 2016-12-27 | 2017-06-20 | 中国农业科学院农产品加工研究所 | Apple slice processing method rich in fragrance |
| CN108244553A (en) * | 2017-12-27 | 2018-07-06 | 中国农业科学院农产品加工研究所 | Improve the vacuum freeze-drying method of jujube flavor |
| CN108956499A (en) * | 2018-08-07 | 2018-12-07 | 浙江农林大学 | A method of using glucose in DNS method measurement soil |
| CN113519617A (en) * | 2021-06-30 | 2021-10-22 | 上海市农业科学院 | High-economic-cost-performance sweet corn drying method |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103300132B (en) | 2015-01-14 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103300132B (en) | Method for manufacturing Chinese date pieces by utilizing medium short wave infra-red drying method | |
| CN108042709B (en) | Processing method for steamed rhizoma polygonati | |
| CN103202422B (en) | Dried manyflower solomonseal rhizome and production method thereof | |
| CN102885323B (en) | Functional duck meat pie or pill and preparation method thereof | |
| CN105494605A (en) | Drying method and application of momordica grosvenori and dried momordica grosvenori prepared by same | |
| CN103315047B (en) | Method for producing carrot slices by medium-short wave infrared drying process | |
| CN103740465B (en) | Red bayberry medicinal extract and preparation method thereof and its purposes as tobacco additive agent for cigarette | |
| CN102716367A (en) | Compound dendrobium candidum buccal tablet and preparation method of compound dendrobium candidum buccal tablet | |
| CN104543290A (en) | Preparation method of crisp peach chips | |
| CN102715620A (en) | Method for producing fast-food fruit and vegetable frozen-dried powder | |
| CN103468019A (en) | Natural pigment prepared by using fruit residues and applications thereof | |
| CN108065155A (en) | Hawthorn tartaric acid beverage and preparation method thereof | |
| CN106562277A (en) | Fructus lycii-folium lycii double-layer double-color chewable tablet and preparation method thereof | |
| CN105192211A (en) | Preparation method of tangerine leaf tea | |
| CN110974870A (en) | Preparation method of crude extract of mulberry polyphenol | |
| CN107019222A (en) | The extraction process of anti-oxidation active substance and the preparation technology of antioxidation activity particle | |
| CN103251002A (en) | Water shield buccal tablet and preparation method thereof | |
| CN105520093A (en) | Preparation method of ultra-micro nutritional garlic whole powder | |
| KR100793822B1 (en) | Manufacturing method of candy comprising herbal extracts | |
| CN111227144A (en) | Inonotus obliquus compound beverage and preparation method thereof | |
| CN110669619A (en) | Black chokeberry onion fermented wine and preparation method thereof | |
| CN107501228A (en) | A kind of lotus rhizome section polyphenol extract and its preparation method and application | |
| KR20140140314A (en) | method of making Korean Jinseng | |
| CN110574898A (en) | Purple yam powder and preparation method thereof | |
| CN205757067U (en) | A kind of red date fermentation beverage production system |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |