CN103404810A - Preparation method for instant full-jujube powder - Google Patents
Preparation method for instant full-jujube powder Download PDFInfo
- Publication number
- CN103404810A CN103404810A CN2013103799717A CN201310379971A CN103404810A CN 103404810 A CN103404810 A CN 103404810A CN 2013103799717 A CN2013103799717 A CN 2013103799717A CN 201310379971 A CN201310379971 A CN 201310379971A CN 103404810 A CN103404810 A CN 103404810A
- Authority
- CN
- China
- Prior art keywords
- jujube
- preparation
- jujube powder
- vacuum
- expanded
- 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.)
- Pending
Links
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to a preparation method for instant full-jujube powder. At present, a jujube powder processing technology almost adopts technologies including the combination of hot air drying, vacuum drying, microwave drying and superfine grinding, spray drying and freeze drying. The preparation method provided by the invention takes high-quality jujubes as raw materials to prepare the instant full-jujube powder. A technological process comprises the following steps of selecting the high-quality jujubes, washing, denucleating, slicing, (samming), puffing, cooling, carrying out superfine grinding, sieving and packaging. Therefore, a differential pressure puffing technology and the superfine grinding technology are combined so as to provide the optimal method of the instant full-jujube powder, which is simple in production process, low in production cost and can keep all nutritional ingredients and flavors of the jujubes.
Description
Technical field
The present invention relates to a kind of preparation method of instant whole jujube powder.
Background technology
At present, jujube powder process technology adopt that heated-air drying, vacuum drying and microwave drying are combined with ultramicro grinding more, spray-drying and Freeze Drying Technique.Extraction of the juice even carries out enzymolysis to material, fill carrier (as dextrin, red bean powders etc.) carrying out spray-drying is that the major technique of producing the Zao powder (is 201210105902.2 as number of patent application, 201210404131.7, 200910113506.2, 201010236260.0 Deng Chinese invention patent), this process technology can only retain water-soluble substances in jujube, the red date nutrient composition is (as Zao meat, pigment and dietary cellulosic etc. in the Zao skin) loss is seriously, because the carrier of filling in processing (is accounting for amount of dry matter) more than 35%, although the Zao powder has instant capacity, but jujube fragrance is poor, adopt the Zao powder that the technology such as microwave drying, microwave+forced air drying, vacuum drying produce (being the Chinese invention patents such as 201010199371.9,201010509766.4,201210530007.5,201210533404.3,201110188469.9 as number of patent application), due to the voidage little (puffed degree is below 50%) that material forms, the Zao powder instant capacity after ultramicro grinding is poor, adopt freeze drying technology can produce instant Zao powder (2006 " food science and technology " the 7th phase 198～200 pages " research of instant Chinese date powder by refrigerate drying "), this technology is because energy consumption is large, and production cost is high.
Summary of the invention
The purpose of this invention is to provide a kind of preparation method of instant whole jujube powder, the method preparation technology is simple, and product is instant effective, and has kept whole nutritional labelings and the local flavor of jujube.
For achieving the above object, the technical solution used in the present invention is:
A kind of preparation method of instant whole jujube powder, the step of the instant whole jujube powder method of described preparation is as follows:
(1) pretreatment: get colory red date, clean, stoning, section, slice thickness is 3～4mm, the charging tray of packing into, thickness 2～3cm, treat expanded.
(2) pressure-difference and puffing: the charging tray that the jujube sheet will be housed is put into and has been heated in advance the Bulking tank of 90 ~ 105 ℃, adopts air compressor to be forced into 0.4Mpa, dead time about 10min; Then moment is depressurized to vacuum state, and balance vacuum is-0.095MPa that evacuated time is 15min; Expanded material is carried out to vacuum drying, and baking temperature is 85～100 ℃; Drying time about 2h; Finally cooling, obtain expanded jujube sheet.
(3) ultramicro grinding: expanded jujube sheet is carried out to ultramicro grinding, sieve, pack, namely obtain instant whole jujube powder.
The red date that processes raw material adopted is fresh jujube or dry jujube.
The pressurization of above-mentioned pressure-difference and puffing process is 5 times with the process vacuumized.
The advantage of the inventive method is as follows:
1, it can be also dry jujube that processing raw material of adopting both can be fresh jujube.
2, the preparation method who adopts combines pressure-difference and puffing technology and superfine communication technique.
3, prepared instant whole jujube powder contains the whole compositions except jujube core.
The specific embodiment
The present invention adopts the pressure-difference and puffing technology, the voidage large (puffed degree can reach more than 95%) that material is formed, and the Zao powder after ultramicro grinding can reach instant effect, can keep whole nutritional labelings of Zao simultaneously.Therefore, the pressure-difference and puffing technology is combined the best approach that is that a kind of production technology is fairly simple, production cost is low, can retains the instant whole jujube powder of whole nutritional labelings of jujube and local flavor with superfine communication technique.
The present invention is a kind of preparation of instant whole jujube powder, and its technological process is: red date → cleaning → stoning → section → (sam) → expanded → cooling → ultramicro grinding → packing → instant whole jujube powder.
Concrete operations are:
(1) raw material is processed: get high-quality fresh jujube or dry jujube, (slice thickness 3～4mm) is treated expanded for cleaning, stoning, section
Expanded: pressure-difference and puffing equipment mainly is comprised of Bulking tank and vacuum tank, by magnetic valve, is connected between two tank bodies.By behind preheating temperature to 90 in Bulking tank ~ 105 ℃, open Bulking tank, the charging tray that the jujube sheet is housed is put into to Bulking tank, keep temperature-resistant, adopt air compressor to be forced into 0.4MPa, be 10min dead time; Open simultaneously vavuum pump, make vacuum tank vacuum reach-0.095～-0.098MPa, then open magnetic valve, material pot moment is depressurized to vacuum state, shut electromagnetic valve after about 15min; Temperature is reduced to 85～100 ℃, after this every 15min, opens magnetic valve, start vacuum system, make balance vacuum maintain-0.095MPa is constant, and keeps 10min, shut electromagnetic valve.After circulation like this 5 times, start cooling system, the circulating cooling coolant-temperature gage is 15 ℃, and cooling 45min removes vacuum, obtains expanded crispy red date slices.
Ultramicro grinding: expanded jujube sheet is carried out to ultramicro grinding, sieve, pack, namely obtain instant whole jujube powder
Embodiment 1:
By after fresh Xinjiang red dates cleaning, stoning, cutting into slices, then to put into pressure-difference and puffing equipment and carry out the pressure-difference and puffing drying, the crispy red date slices that processing is obtained carries out ultramicro grinding, obtains instant whole jujube powder.Concrete operations are as follows:
(1) pretreatment: get colory fresh Xinjiang red dates, clear water carries out the stoning section after cleaning.Slice thickness is 3～4mm.To cut into slices and be laid in uniformly in material disc, lay thickness is 2～3cm approximately;
(2) expanded: pressure-difference and puffing equipment mainly is comprised of Bulking tank and vacuum tank, by magnetic valve, is connected between two tank bodies.By after preheating temperature to 100 in Bulking tank ℃, open Bulking tank, the charging tray that the jujube sheet is housed is put into to Bulking tank, keep temperature-resistant, adopt air compressor to be forced into 0.4MPa, be 10min dead time; Open simultaneously vavuum pump, make vacuum tank vacuum reach-0.095～-0.098MPa, then open magnetic valve, material pot moment is depressurized to vacuum state, balance vacuum is-0.095MPa, shut electromagnetic valve after about 15min; Temperature is reduced to 90～95 ℃, after this every 15min, opens magnetic valve, start vacuum system, make vacuum maintain-0.095MPa is constant, and keeps 10min, shut electromagnetic valve.After circulation like this 5 times, start cooling system, the circulating cooling coolant-temperature gage is 15 ℃, and cooling 45min removes vacuum, obtains expanded crispy red date slices.
(3) ultramicro grinding: expanded jujube sheet is carried out to ultramicro grinding, sieve, pack, namely obtain instant whole jujube powder.
Embodiment 2:
By after the bright jujube cleaning in Qingjian, Shaanxi, stoning, cutting into slices, then to put into pressure-difference and puffing equipment and carry out pressure-difference and puffing, the crispy red date slices that processing is obtained carries out ultramicro grinding, obtains instant whole jujube powder.Concrete operations are as follows:
(1) pretreatment: get the bright jujube in Qingjian, colory Shaanxi, after clear water cleans, the stoning section.Slice thickness is 3～4mm.To cut into slices and be laid in uniformly in material disc, lay thickness is 2～3cm approximately;
(2) expanded: pressure-difference and puffing equipment mainly is comprised of Bulking tank and vacuum tank, by magnetic valve, is connected between two tank bodies.By after preheating temperature to 100 in Bulking tank ℃, open Bulking tank, the charging tray that the jujube sheet is housed is put into to Bulking tank, keep temperature-resistant, adopt air compressor to be forced into 0.4MPa, be 10min dead time; Open simultaneously vavuum pump, make vacuum tank vacuum reach-0.095～-0.098MPa, then open magnetic valve, material pot moment is depressurized to vacuum state, balance vacuum is-0.095MPa, shut electromagnetic valve after about 15min; Temperature is reduced to 90～95 ℃, after this every 15min, opens magnetic valve, start vacuum system, make vacuum maintain-0.095MPa is constant, and keeps 10min, shut electromagnetic valve.After circulation like this 5 times, start cooling system, the circulating cooling coolant-temperature gage is 15 ℃, and cooling 45min removes vacuum, obtains expanded crispy red date slices.
(3) ultramicro grinding: expanded jujube sheet is carried out to ultramicro grinding, sieve, pack, namely obtain instant whole jujube powder.
Embodiment 3
By the dry red date slices sam in Xinjiang 40h, then to put into pressure-difference and puffing equipment and carry out pressure-difference and puffing, the crispy red date slices that processing is obtained carries out ultramicro grinding, obtains instant whole jujube powder.Concrete operations are as follows:
(1) pretreatment: get the dry red date slices in colory Xinjiang, after in the ratio of solid-liquid ratio 1:1, adding clear water, sam 40h.Dry jujube sheet after sam is laid in material disc uniformly, and lay thickness is 2～3cm approximately;
(2) expanded: pressure-difference and puffing equipment mainly is comprised of Bulking tank and vacuum tank, by magnetic valve, is connected between two tank bodies.By after preheating temperature to 95 in Bulking tank ℃, open Bulking tank, the charging tray that the jujube sheet is housed is put into to Bulking tank, keep temperature-resistant, adopt air compressor to be forced into 0.4MPa, be 10min dead time; Open simultaneously vavuum pump, make vacuum tank vacuum reach-0.095～-0.098MPa, then open magnetic valve, material pot moment is depressurized to vacuum state, balance vacuum is-0.095MPa, shut electromagnetic valve after about 15min; Temperature is reduced to 85～90 ℃, after this every 15min, opens magnetic valve, start vacuum system, make vacuum maintain-0.095MPa is constant, and keeps 10min, shut electromagnetic valve.After circulation like this 5 times, start cooling system, the circulating cooling coolant-temperature gage is 15 ℃, and cooling 45min removes vacuum, obtains expanded crispy red date slices.
(3) ultramicro grinding: carry out ultramicro grinding after expanded jujube sheet is taken out, sieve, pack, obtain instant whole jujube powder.
Claims (3)
1. the preparation method of an instant whole jujube powder, it is characterized in that: the step of the instant whole jujube powder method of described preparation is as follows:
(1) pretreatment: get colory red date, clean, stoning, section, slice thickness is 3～4mm, the charging tray of packing into, thickness 2～3cm, treat expanded.
(2) pressure-difference and puffing: the charging tray that the jujube sheet will be housed is put into and has been heated in advance the Bulking tank of 90 ~ 105 ℃, adopts air compressor to be forced into 0.4Mpa, dead time about 10min; Then moment is depressurized to vacuum state, and balance vacuum is-0.095MPa that evacuated time is 15min; Expanded material is carried out to vacuum drying, and baking temperature is 85～100 ℃; Drying time about 2h; Finally cooling, obtain expanded jujube sheet.
(3) ultramicro grinding: expanded jujube sheet is carried out to ultramicro grinding, sieve, pack, namely obtain instant whole jujube powder.
2. the preparation method of a kind of instant whole jujube powder according to claim 1 is characterized in that: employing process raw material as dry jujube the time, after section, sam 30-50 hour.
3. the preparation method of a kind of instant whole jujube powder according to claim 1 is characterized in that: the pressurization of described pressure-difference and puffing process is 5 times with the process vacuumized.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013103799717A CN103404810A (en) | 2013-08-28 | 2013-08-28 | Preparation method for instant full-jujube powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013103799717A CN103404810A (en) | 2013-08-28 | 2013-08-28 | Preparation method for instant full-jujube powder |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103404810A true CN103404810A (en) | 2013-11-27 |
Family
ID=49597900
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2013103799717A Pending CN103404810A (en) | 2013-08-28 | 2013-08-28 | Preparation method for instant full-jujube powder |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103404810A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104222200A (en) * | 2014-10-05 | 2014-12-24 | 新疆奇台八一面粉有限责任公司 | Preparation and application of red date baking mixed powder with laxative function |
| CN104431850A (en) * | 2014-12-09 | 2015-03-25 | 中国农业科学院农产品加工研究所 | Method for preparing mulberry ultra-fine powder employing differential blasting pretreatment technology |
| CN104719788A (en) * | 2015-02-15 | 2015-06-24 | 江苏省农业科学院 | Method for drying yellow peach through pulse pneumatic-puffing and product thereof |
| CN105029290A (en) * | 2015-07-07 | 2015-11-11 | 焦作大学 | Instant composite yam flour and preparation method thereof |
| CN106619831A (en) * | 2015-07-31 | 2017-05-10 | 北京海吉星医疗科技有限公司 | Fructus ligustri lucidi-milkvetch root body resistance strengthening instant freeze-drying tablet and preparation method thereof |
| CN109156762A (en) * | 2018-09-19 | 2019-01-08 | 吴堡县黄河红枣业生态开发有限公司 | A kind of preparation method of jujube meal replacement powder |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101543278A (en) * | 2009-05-06 | 2009-09-30 | 陕西科技大学 | Preparation method for expansion jujube crisp slices |
| CN101703198A (en) * | 2009-11-27 | 2010-05-12 | 天津农学院 | Method for producing crisp jujube slice by changing temperature-pressure-difference and puffing |
| CN103005319A (en) * | 2012-12-12 | 2013-04-03 | 上海中科高等研究院 | Ultra-micro Chinese date powder and preparation method thereof |
-
2013
- 2013-08-28 CN CN2013103799717A patent/CN103404810A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101543278A (en) * | 2009-05-06 | 2009-09-30 | 陕西科技大学 | Preparation method for expansion jujube crisp slices |
| CN101703198A (en) * | 2009-11-27 | 2010-05-12 | 天津农学院 | Method for producing crisp jujube slice by changing temperature-pressure-difference and puffing |
| CN103005319A (en) * | 2012-12-12 | 2013-04-03 | 上海中科高等研究院 | Ultra-micro Chinese date powder and preparation method thereof |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104222200A (en) * | 2014-10-05 | 2014-12-24 | 新疆奇台八一面粉有限责任公司 | Preparation and application of red date baking mixed powder with laxative function |
| CN104431850A (en) * | 2014-12-09 | 2015-03-25 | 中国农业科学院农产品加工研究所 | Method for preparing mulberry ultra-fine powder employing differential blasting pretreatment technology |
| CN104719788A (en) * | 2015-02-15 | 2015-06-24 | 江苏省农业科学院 | Method for drying yellow peach through pulse pneumatic-puffing and product thereof |
| CN104719788B (en) * | 2015-02-15 | 2017-12-22 | 江苏省农业科学院 | A kind of air pulse explosion puffing drying yellow peach method and product |
| CN105029290A (en) * | 2015-07-07 | 2015-11-11 | 焦作大学 | Instant composite yam flour and preparation method thereof |
| CN106619831A (en) * | 2015-07-31 | 2017-05-10 | 北京海吉星医疗科技有限公司 | Fructus ligustri lucidi-milkvetch root body resistance strengthening instant freeze-drying tablet and preparation method thereof |
| CN109156762A (en) * | 2018-09-19 | 2019-01-08 | 吴堡县黄河红枣业生态开发有限公司 | A kind of preparation method of jujube meal replacement powder |
| CN114847454A (en) * | 2018-09-19 | 2022-08-05 | 吴堡县黄河红枣业生态开发有限公司 | Pretreatment method of red date meal replacement powder and preparation method of red date meal replacement powder |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103404810A (en) | Preparation method for instant full-jujube powder | |
| CN102342565B (en) | Combined drying method | |
| KR101523490B1 (en) | Method for producing ginseng and red ginseng ultrafine powder with increased specific ginsenoside(Rg3, Rg5, Rk1, Rh2) contents | |
| CN104222887A (en) | Preparation method of whole apple powder | |
| CN101810346B (en) | Method for puffing fishes | |
| CN103099251B (en) | Processing method of Chinese evergreenchinkapin seed crispy fruit | |
| CN104255860B (en) | Preparation method of red-core pitaya and mochi bread | |
| CN102132905B (en) | Method for producing instant large yellow croaker roes | |
| CN101836754A (en) | Method for processing date powder | |
| CH708037B1 (en) | A process for producing an instant dry chicken soup using a microwave radiation-freeze-drying process. | |
| CN106234564A (en) | A kind of low-frequency ultrasonic waves auxiliary improves Nostoc dehydration and the method for rehydration | |
| CN105166927A (en) | Application method of abelmoschus esculentus as natural food additive | |
| CN104397663A (en) | Production technology for pure chicken powder | |
| CN109527463A (en) | A kind of development and preparation method thereof of flowers and fruits slag dilated crisp slices | |
| CN103190643B (en) | Production method of boiled oil instant chafing dish | |
| CN104705712A (en) | Method for processing crispy lotus seed food | |
| CN106360402A (en) | Production method of juice quick-fried popcorn chicken | |
| CN109907250B (en) | Treatment method for increasing oil and sanding of salted egg yolk | |
| CN105767973A (en) | Flavored chilli product and making method thereof | |
| CN106418405A (en) | Processing method of melon seeds | |
| CN104996901A (en) | Halal minced mutton noodle scale production process | |
| CN103271138A (en) | Purple cabbage drying method combining permeation predewatering and microwave-hot wind | |
| CN103169052A (en) | Method for producing beef tallow self-heating type ready-to-eat hot-pot dishes | |
| CN105077015B (en) | The preparation method of ox bone marrow quick frozen noodle | |
| CN102813145B (en) | Litchi snack food and processing method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20131127 |