CN103704624A - Processing method for low-temperature slightly-expanded crisp red date - Google Patents
Processing method for low-temperature slightly-expanded crisp red date Download PDFInfo
- Publication number
- CN103704624A CN103704624A CN201310600856.8A CN201310600856A CN103704624A CN 103704624 A CN103704624 A CN 103704624A CN 201310600856 A CN201310600856 A CN 201310600856A CN 103704624 A CN103704624 A CN 103704624A
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- CN
- China
- Prior art keywords
- red date
- low temperature
- temperature
- vacuum
- crisp
- Prior art date
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/30—Puffing or expanding
- A23P30/32—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Drying Of Solid Materials (AREA)
Abstract
A processing method for low-temperature slightly-expanded crisp red date comprises: removing kernels of fresh red date, drying with hot wind to a certain water content, keeping at a low-temperature for a certain time, then pumping out air in a puffing room to a certain vacuum degree, keeping for a certain time so as to enable the red date to have the water content reaching the standard, releasing pressure, cooling and shaping. The non-fried red date prepared by employing the method is crisp, sweet and free of any antiseptics and additives, and is pure natural health food.
Description
Technical field
The present invention relates to low-temperature explosion-puffing drying technology, particularly the processing method of the micro-swollen crisp red date of low temperature.
Background technology
The processing method of red date is varied, whole jujube drying aspect, mainly by following several method: natural wind dry method, hot-air seasoning and fried crisp dates dry process.All there is certain defect in these methods, natural air drying red date because of drying time long, how under the sun, to be exposed to the sun, thereby color is not vivid, surface be stained with dust more, directly affect the commodity performance of product; The many fold in red date surface that heated-air drying is made, hardness is large, should not eat raw, and in drying process, nutrient loss is serious; Though fried drying crisp dates color and luster is vivid, surface is more smooth, mouthfeel is crisp, should contain certain grease and easily become sour, and affects 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 drying process are bottlenecks of the drying processing of red date, and addressing these problems is object of the present invention.
Summary of the invention
Object of the present invention is just to provide the processing method of the micro-swollen crisp red date of a kind of low temperature, solves a little problems of processing of red date.After fresh extracting red date stone, under low-temperature condition, keep certain hour, step-down suddenly in closed container, the moisture in jujube is made the destruction of cell membrane because external and internal pressure is poor, and moisture scatters and disappears rapidly, and slowly, after pressure release sizing, it is crisp that red date becomes.The crisp red date that profit is made in this way, effectively solve natural drying easy adhesion dust, hot air drying easily loses nutritional labeling, eats the poor and fried grease-contained shortcoming of mouthfeel raw, the original local flavor and the nutritional labeling that more effectively keep red date, the mouthfeel of tasting is more crisp, and containing any anticorrisive agent, the oily substance that easily becomes sour, effectively extend and bring into play eating and medical value of red date.
Technical scheme of the present invention: preferably fresh date cleans rear stoning, a period of time of prebake at a certain temperature, reaches specific moisture; In puffing furnace, at relatively low temperature, maintain certain hour, rapidly the vacuum of puffing furnace is down to specific vacuum, heat preservation and dryness a period of time, qualitative by the cooling of specific speed, pressure release, vacuum packaging, low temperature drying storage.
The specific embodiment
example 1:stoning after high-quality fresh red date cleans, prebake under 75 ℃ of conditions, makes moisture reach 30%; Be positioned in vacuum and low temperature puffing furnace, 50 ℃ of conditions maintain 1 hour, make the vacuum of vacuum puffed stove be down to rapidly 0.03MPa, and 60 ℃ of heat preservation and dryness 3h, by the speed cooling of 1.0 ℃/5min, with the speed pressure release of 1.1KPa/min, vacuum packaging, low temperature drying storage.
example 2:stoning after high-quality fresh red date cleans, prebake at 80 ℃ of temperature, makes moisture reach 35%; Be positioned in vacuum and low temperature puffing furnace, 50 ℃ of insulations maintain 1.5 hours, make the vacuum of vacuum puffed stove be down to rapidly 0.03MPa, and 55 ℃ of heat preservation and dryness 4h, by the speed cooling of 1.5 ℃/5min, with the speed pressure release of 1.0KPa/min, vacuum packaging, low temperature drying storage.
quality effect assessment:
Claims (4)
1. a processing method for the micro-swollen crisp red date of low temperature, is characterized in that, stoning after high-quality fresh red date cleans, and prebake 24 ~ 48h at 75 ~ 90 ℃ of temperature, moisture reaches 30 ~ 40%; Be positioned in vacuum and low temperature puffing furnace, 50 ~ 60 ℃ maintain 1 ~ 2 hour, reduce rapidly vacuum to the 0.02 ~ 0.08MPa of puffing furnace, 60 ~ 70 ℃ of insulation 2 ~ 4h, pressure release cooling and shaping, temperature is down to 25 ~ 40 ℃, 1 ~ 3 ℃/5min of cooling rate, pressure release speed 1.0 ~ 3.0KPa/min, vacuum packaging, low temperature drying storage.
2. the micro-swollen crisp red date of low temperature of making in accordance with the method for claim 1, is characterized in that, stoning after high-quality fresh red date cleans, and prebake 24 ~ 48h at 75 ~ 90 ℃ of temperature, moisture reaches 30 ~ 40%.
3. the micro-swollen crisp red date of low temperature of making in accordance with the method for claim 1, it is characterized in that, vacuum and low temperature puffing furnace is expanded, and 50 ~ 60 ℃ maintain 1 ~ 2 hour, then make vacuum and low temperature puffing furnace reach rapidly the vacuum of 0.02 ~ 0.08MPa, and keep the temperature 2 ~ 4h of 60 ~ 70 ℃.
4. the micro-swollen crisp red date of low temperature of making in accordance with the method for claim 1, is characterized in that, the pressure release cooling and shaping of crisp red date, with 1 ~ 3 ℃/5min cooling rate, with the step-down of 1.0 ~ 3.0KPa/min pressure release speed, finally reaches normal temperature and pressure.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310600856.8A CN103704624A (en) | 2013-11-25 | 2013-11-25 | Processing method for low-temperature slightly-expanded crisp red date |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310600856.8A CN103704624A (en) | 2013-11-25 | 2013-11-25 | Processing method for low-temperature slightly-expanded crisp red date |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103704624A true CN103704624A (en) | 2014-04-09 |
Family
ID=50398296
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310600856.8A Pending CN103704624A (en) | 2013-11-25 | 2013-11-25 | Processing method for low-temperature slightly-expanded crisp red date |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103704624A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104381898A (en) * | 2014-12-02 | 2015-03-04 | 宁夏万齐米业有限公司 | Wolfberry fruit compounded red dates and production method thereof |
| CN105806044A (en) * | 2016-03-31 | 2016-07-27 | 王飞 | Universal drying equipment and method for extracting concentrates |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100557415B1 (en) * | 2003-10-28 | 2006-03-03 | 김무영 | Method for making functional noodles containing ginseng-chicken extracts by controlling water content |
| CN101991068A (en) * | 2009-08-24 | 2011-03-30 | 肖成章 | Production method and product of biological puffing powders of fruit and vegetable residues from juicing |
| CN102334652A (en) * | 2010-07-16 | 2012-02-01 | 天津科技大学 | Processing method of non-fried puffed crispy red dates |
-
2013
- 2013-11-25 CN CN201310600856.8A patent/CN103704624A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100557415B1 (en) * | 2003-10-28 | 2006-03-03 | 김무영 | Method for making functional noodles containing ginseng-chicken extracts by controlling water content |
| CN101991068A (en) * | 2009-08-24 | 2011-03-30 | 肖成章 | Production method and product of biological puffing powders of fruit and vegetable residues from juicing |
| CN102334652A (en) * | 2010-07-16 | 2012-02-01 | 天津科技大学 | Processing method of non-fried puffed crispy red dates |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104381898A (en) * | 2014-12-02 | 2015-03-04 | 宁夏万齐米业有限公司 | Wolfberry fruit compounded red dates and production method thereof |
| CN105806044A (en) * | 2016-03-31 | 2016-07-27 | 王飞 | Universal drying equipment and method for extracting concentrates |
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| C05 | Deemed withdrawal (patent law before 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140409 |