CN103518929B - Candied date processing process - Google Patents
Candied date processing process Download PDFInfo
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- CN103518929B CN103518929B CN201310448548.8A CN201310448548A CN103518929B CN 103518929 B CN103518929 B CN 103518929B CN 201310448548 A CN201310448548 A CN 201310448548A CN 103518929 B CN103518929 B CN 103518929B
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- jujube
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- date processing
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Abstract
The invention relates to a food processing process, in particular to a candied date processing process. The candied date processing process comprises the steps of sorting, performing core hitting, cleaning, candying, drying, samming, sorting for the second time, packaging and inspecting. Candied dates produced by the invention are clean and healthful, are moderately sour and sweet, have good mouthfeel, and are suitable for continuous and large-scale production.
Description
(1) technical field
The present invention relates to a kind of food processing technology, particularly a kind of candied date processing technology.
(2) background technology
Along with the quickening of social life rhythm, increasing fast food enters into the life of people, jujube is as a kind of food be loved by the people, also various fast-food has been processed to, such as candied date, candied date production technology in the market mainly contains two kinds, one be with white granulated sugar be primary raw material preparation syrup, the candied date advantage produced is that mouthfeel is good, flexible, nutritious, long shelf-life, shortcoming is that controlling of production process requires tight, and grasp does not with great difficulty occur sand return, flows sugared phenomenon, and cost of material is high, candied date sugariness is large; Another kind is that the candied date advantage produced is that cost is low, and shortcoming is that mouthfeel is bad, and do not have toughness, sugariness is low, and the shelf-life is short, easily occurs the problems such as microorganism exceeds standard with maltose or maltose etc. for primary raw material preparation syrup.Therefore ubiquity or peracid or excessively sweet, that mouthfeel is poor problem.
(3) summary of the invention
The present invention, in order to make up the defect of prior art, provides a kind of candied date processing technology of producing sour-sweet moderate candied date.
The present invention is achieved through the following technical solutions:
A kind of candied date processing technology, is characterized in that: adopt following steps:
1) sorting: by the magnitude classification of jujube according to fruit shape, and defect jujube, impurity are sorted out;
2) core is thrown: select jujube is thrown stoning;
3) clean: the jujube after stoning is put into service sink and cleans, then rinse five minutes with circulating water;
4) sugar system: syrup is endured to boiling, regulate into pot Baume degrees to 27-28 degree, put into washed seedless jujube heating and cooking, boiling 30-35 minute is continued after boiling, adding white granulated sugar regulates the Baume degrees that takes the dish out of the pot to take the dish out of the pot to 34-35 degree, well-done jujube is put into fermentation vat and soaks 36-48h, then in fermentation vat, add boiling water, syrup viscosity in fermentation vat is declined, regulates syrup concentration to be pulled out by jujube after 27-28 Baume degrees simultaneously;
5) dry: the jujube pulled out is scrubbed several times in the hot water of 80-90 DEG C, is then spread out on drying tray equably, the baking car of first-class drying tray is pushed baking oven, regulate oven temperature to remain on 65-67 DEG C, after drying 10-12h, go out car;
6) sam: be placed on by the jujube be baked on stainless steel chopping board, sam 24-36h, makes its humidity even;
7) secondary sorting: jujube good for sam is carried out secondary sorting, selects tattered jujube, residual core jujube;
8) pack: pack according to packing specification;
9) check: packaged finished product is tested, sticks on the quality certification after the assay was approved.
The compound method of described syrup is: in jacketed pan, add 110kg white granulated sugar, 20kg maltose, 175-375g citric acid, 200g honey, 95kg water, enduring of heating.
The addition of described citric acid is 250g.
In step 4), within first 15 minutes after boiling every 3 minutes, turn over pot once, after 15 minutes, no longer turn over pot.
The invention has the beneficial effects as follows:
The invention provides a kind of candied date benevolence processing method, the candied date that the method is produced is clean, sanitary, sour-sweet moderate, and mouthfeel is good, and is suitable for serialization, large-scale production.
(4) detailed description of the invention
Embodiment one, this kind of candied date processing technology, adopt following steps:
1) sorting: be placed on by jujube on chopping board, artificial separation, is divided into No. one and No. two according to the size of fruit shape, and defect jujube, impurity is sorted out;
2) core is thrown: select jujube is thrown stoning;
3) clean: the jujube after stoning is put into service sink and cleans several times, then rinse five minutes with circulating water;
4) sugar system: first add 110kg white granulated sugar in jacketed pan, 20kg maltose, 175g citric acid, 200g honey, 95kg water, after enduring of heating, syrup is endured to boiling, to regulate into pot Baume degrees to 27-28 degree, put into washed seedless jujube heating and cooking, after boiling, continue boiling 30-35 minute, within in first 15 minutes after boiling every 3 minutes, turn over pot once, after 15 minutes, no longer turn over pot; Then adding white granulated sugar regulates the Baume degrees that takes the dish out of the pot to take the dish out of the pot to 34-35 degree, well-done jujube is put into fermentation vat and soaks 36-48h, then in fermentation vat, add boiling water, and syrup viscosity in fermentation vat is declined, cleaner when rinsing jujube, also reduces the waste of sugar; Syrup concentration is meanwhile regulated to be pulled out by jujube after 27-28 Baume degrees;
5) dry: the jujube pulled out is scrubbed several times in the hot water of 80-90 DEG C, then be spread out in equably on drying tray, often coil just to cover full one deck to be advisable, the baking car of first-class drying tray is pushed baking oven, regulates oven temperature to remain on 65-67 DEG C, after drying 10-12h, go out car, drying time can be grasped: if large jujube according to the size of jujube, drying time is a little long, if a little bit smaller jujube, drying time is shorter;
6) sam: be placed on by the jujube be baked on stainless steel chopping board, sam 24-36h, makes its humidity even;
7) secondary sorting: jujube good for sam is carried out secondary sorting, selects tattered jujube, residual core jujube;
8) pack: pack according to packing specification;
9) check: packaged finished product is tested, sticks on the quality certification after the assay was approved.
Embodiment two, in the present embodiment, the amount of citric acid is 250g, and all the other are with embodiment one.
Embodiment three, in the present embodiment, the amount of citric acid is 375g, and all the other are with embodiment one.
Except technical characteristic described in description, all the other technical characteristics are those skilled in the art's known technology.
Claims (4)
1. a candied date processing technology, is characterized in that: adopt following steps:
1) sorting: by the magnitude classification of jujube according to fruit shape, and defect jujube, impurity are sorted out;
2) core is thrown: select jujube is thrown stoning;
3) clean: the jujube after stoning is put into service sink and cleans, then rinse five minutes with circulating water;
4) sugar system: syrup is endured to boiling, regulate into pot Baume degrees to 27-28 degree, put into washed seedless jujube heating and cooking, boiling 30-35 minute is continued after boiling, adding white granulated sugar regulates the Baume degrees that takes the dish out of the pot to take the dish out of the pot to 34-35 degree, well-done jujube is put into fermentation vat and soaks 36-48h, then in fermentation vat, add boiling water, syrup viscosity in fermentation vat is declined, regulates syrup concentration to be pulled out by jujube after 27-28 Baume degrees simultaneously;
5) dry: the jujube pulled out is scrubbed several times in the hot water of 80-90 DEG C, is then spread out on drying tray equably, the baking car of first-class drying tray is pushed baking oven, regulate oven temperature to remain on 65-67 DEG C, after drying 10-12h, go out car;
6) sam: be placed on by the jujube be baked on stainless steel chopping board, sam 24-36h, makes its humidity even;
7) secondary sorting: jujube good for sam is carried out secondary sorting, selects tattered jujube, residual core jujube;
8) pack: pack according to packing specification;
9) check: packaged finished product is tested, sticks on the quality certification after the assay was approved.
2. candied date processing technology according to claim 1, is characterized in that, the compound method of described syrup is: in jacketed pan, add 110kg white granulated sugar, 20kg maltose, 175-375g citric acid, 200g honey, 95kg water, enduring of heating.
3. candied date processing technology according to claim 2, is characterized in that, the addition of described citric acid is 250g.
4. the candied date processing technology according to any one of claims 1 to 3, is characterized in that, in step 4), within first 15 minutes after boiling every 3 minutes, turns over pot once, no longer turns over pot after 15 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310448548.8A CN103518929B (en) | 2013-09-27 | 2013-09-27 | Candied date processing process |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310448548.8A CN103518929B (en) | 2013-09-27 | 2013-09-27 | Candied date processing process |
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| Publication Number | Publication Date |
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| CN103518929A CN103518929A (en) | 2014-01-22 |
| CN103518929B true CN103518929B (en) | 2015-07-15 |
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| CN201310448548.8A Active CN103518929B (en) | 2013-09-27 | 2013-09-27 | Candied date processing process |
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Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107373480A (en) * | 2017-06-26 | 2017-11-24 | 无棣鑫义食品有限公司 | A kind of compound red dates production processing technology |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101390610A (en) * | 2008-10-31 | 2009-03-25 | 吉林省宏久生物科技股份有限公司 | Panax candied date and production method thereof |
| CN101999509A (en) * | 2010-11-11 | 2011-04-06 | 保德县红源果枣有限公司 | Preparation method of candied fruit |
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2013
- 2013-09-27 CN CN201310448548.8A patent/CN103518929B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101390610A (en) * | 2008-10-31 | 2009-03-25 | 吉林省宏久生物科技股份有限公司 | Panax candied date and production method thereof |
| CN101999509A (en) * | 2010-11-11 | 2011-04-06 | 保德县红源果枣有限公司 | Preparation method of candied fruit |
Non-Patent Citations (1)
| Title |
|---|
| 白益安等.无核糖枣.《红枣丰产栽培及加工技术》.1994, * |
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Denomination of invention: Processing technology of jujube Effective date of registration: 20211230 Granted publication date: 20150715 Pledgee: Wudi Xingdi Financing Guarantee Co.,Ltd. Pledgor: WUDI COUNTY HUALONG FOOD Co.,Ltd. Registration number: Y2021980017215 |
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