CN103844214A - Processing method for jujubes - Google Patents
Processing method for jujubes Download PDFInfo
- Publication number
- CN103844214A CN103844214A CN201210519132.6A CN201210519132A CN103844214A CN 103844214 A CN103844214 A CN 103844214A CN 201210519132 A CN201210519132 A CN 201210519132A CN 103844214 A CN103844214 A CN 103844214A
- Authority
- CN
- China
- Prior art keywords
- jujube
- add
- baking
- slurry
- processing method
- 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
- 241001247821 Ziziphus Species 0.000 title claims abstract description 79
- 238000003672 processing method Methods 0.000 title claims abstract description 13
- 239000000463 material Substances 0.000 claims abstract description 6
- 239000002002 slurry Substances 0.000 claims description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 20
- 229920006335 epoxy glue Polymers 0.000 claims description 16
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 15
- 235000013399 edible fruits Nutrition 0.000 claims description 11
- 238000010009 beating Methods 0.000 claims description 10
- 238000004781 supercooling Methods 0.000 claims description 10
- 244000018633 Prunus armeniaca Species 0.000 claims description 6
- 235000009827 Prunus armeniaca Nutrition 0.000 claims description 6
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 5
- 229920001817 Agar Polymers 0.000 claims description 5
- YIKYNHJUKRTCJL-UHFFFAOYSA-N Ethyl maltol Chemical compound CCC=1OC=CC(=O)C=1O YIKYNHJUKRTCJL-UHFFFAOYSA-N 0.000 claims description 5
- 229930091371 Fructose Natural products 0.000 claims description 5
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 5
- 239000008272 agar Substances 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 229940093503 ethyl maltol Drugs 0.000 claims description 5
- 229960002737 fructose Drugs 0.000 claims description 5
- 239000004615 ingredient Substances 0.000 claims description 5
- 239000002075 main ingredient Substances 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 238000012856 packing Methods 0.000 claims description 5
- 235000020374 simple syrup Nutrition 0.000 claims description 5
- 239000000661 sodium alginate Substances 0.000 claims description 5
- 235000010413 sodium alginate Nutrition 0.000 claims description 5
- 229940005550 sodium alginate Drugs 0.000 claims description 5
- 239000007787 solid Substances 0.000 claims description 5
- 235000020357 syrup Nutrition 0.000 claims description 5
- 239000006188 syrup Substances 0.000 claims description 5
- 238000009423 ventilation Methods 0.000 claims description 5
- 239000003292 glue Substances 0.000 abstract description 2
- 238000012356 Product development Methods 0.000 abstract 1
- 238000004140 cleaning Methods 0.000 abstract 1
- 238000009776 industrial production Methods 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 238000002360 preparation method Methods 0.000 abstract 1
- 238000004537 pulping Methods 0.000 abstract 1
- 230000000717 retained effect Effects 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 238000000034 method Methods 0.000 description 4
- 229930003231 vitamin Natural products 0.000 description 3
- 235000013343 vitamin Nutrition 0.000 description 3
- 239000011782 vitamin Substances 0.000 description 3
- 229940088594 vitamin Drugs 0.000 description 3
- 150000003722 vitamin derivatives Chemical class 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 244000144730 Amygdalus persica Species 0.000 description 1
- 241001070941 Castanea Species 0.000 description 1
- 235000014036 Castanea Nutrition 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000001879 gelation Methods 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000011017 operating method Methods 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 230000002936 tranquilizing effect Effects 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
Classifications
-
- 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
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
- Jellies, Jams, And Syrups (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a processing method for jujubes. The processing method comprises steps of material selection, cleaning, baking, pulping, mixed glue preparation, mixing, secondary baking and obtaining finished products. According to the processing method for the jujubes, nutritional substances are retained to the maximum extent, and the taste is enhanced; the processed jujubes are extremely high in gel property, flexibility and deliciousness, and the quality of the product is improved; a new direction is supplied to deep processing product development of the jujubes; the operating technology is simple, and the processing method is suitable for industrial production.
Description
Technical field
The invention belongs to jujube class processing technique field, be specifically related to a kind of processing method of jujube.
Background technology
Jujube is just listed in one of " five fruits " (peach, Lee, chestnut, apricot, jujube) since ancient times, with a long history.The most outstanding feature of jujube is that vitamin content is high.A clinical studies show abroad: eat continuously the patient of jujube, Health restoration is faster more than 3 times than eating merely vitamin medicament.Therefore, jujube has the good reputation of " natural complex ball ".Nutritious, be rich in ferro element and vitamin.Jujube various in style, not of uniform size, pericarp and to plant benevolence medicinal, the invigorating the spleen of pericarp energy, plants the tranquilizing and allaying excitement of benevolence energy; Pulp can extract vitamin C and wine brewing.
Existing fresh jujube processing and treating method mostly is immersion, airing, oven dry etc., and such processing and treating method causes nutriment loss, mouthfeel variation.
Summary of the invention
The present invention causes the problem of nutriment loss, mouthfeel variation just in order to solve traditional processing and treating method of jujube, propose a kind of processing method of new jujube.
Technical scheme of the present invention:
1. a processing method for jujube, comprises the following steps:
A. select major ingredient: choose jujube, choose except infested fruit and the fruit that goes mouldy;
B. prepare auxiliary material: get agar and sodium alginate that mass ratio is 4:1, add the water of 20 times of the syrup of 5 times of epoxy glue quality and epoxy glue quality, dissolve and evenly mix;
C. clean: add water 15～20 times by jujube weight, in 50 ℃～90 ℃ hot water, soaks 1 hour, after using clear water that jujube is thoroughly cleaned, dry, removal jujube core also keeps the original shape of jujube;
D. baking: the jujube after stoning is put into baking box, take out after 30 minutes with 150 ℃ of bakings, put ventilation cooling;
E. making beating: the jujube making beating after precooking, obtains jujube slurry;
F. main ingredient mixes: in jujube slurry, add epoxy glue 18%, add citric acid 0.25%, apricot slurry 8%, fructus corni 2%, ethyl maltol 0.01%, essence 0.02%～0.05%, add fruit sugar syrups to adjust soluble solid content to 25%, deployed jujube slurry is heated to boiling, boil 10 minutes with little fire; By stripping and slicing after supercooling;
G. baking again: cooled jujube is put into baking box again, and baking temperature is 50 ℃, and the time is 8 hours;
H. finished product: through supercooling, packing is made finished product.
Beneficial effect of the present invention:
1. at utmost retain nutriment, improve mouthfeel;
2. the epoxy glue of jujube and edible glue, gelation, tough elasticity, tasty and refreshing property are very good, improve product quality;
3. for the deep processed product exploitation of jujube provides new direction;
4. operating procedure is easy, is suitable for suitability for industrialized production.
Specific embodiments
Below in conjunction with specific embodiment, the invention will be further described.
embodiment 1
1. a processing method for jujube, comprises the following steps:
A. select major ingredient: choose jujube, choose except infested fruit and the fruit that goes mouldy;
B. prepare auxiliary material: get agar and sodium alginate that mass ratio is 4:1, add the water of 20 times of the syrup of 5 times of epoxy glue quality and epoxy glue quality, dissolve and evenly mix;
C. clean: add water 15 times by jujube weight, in 50 ℃ of hot water, soaks 1 hour, after using clear water that jujube is thoroughly cleaned, dry, removal jujube core also keeps the original shape of jujube;
D. baking: the jujube after stoning is put into baking box, take out after 30 minutes with 150 ℃ of bakings, put ventilation cooling;
E. making beating: the jujube making beating after precooking, obtains jujube slurry;
F. main ingredient mixes: in jujube slurry, add epoxy glue 18%, add citric acid 0.25%, apricot slurry 8%, fructus corni 2%, ethyl maltol 0.01%, essence 0.02%, add fruit sugar syrups to adjust soluble solid content to 25%, deployed jujube slurry is heated to boiling, boil 10 minutes with little fire; By stripping and slicing after supercooling;
G. baking again: cooled jujube is put into baking box again, and baking temperature is 50 ℃, and the time is 8 hours;
H. finished product: through supercooling, packing is made finished product.
embodiment 2
1. a processing method for jujube, comprises the following steps:
A. select major ingredient: choose jujube, choose except infested fruit and the fruit that goes mouldy;
B. prepare auxiliary material: get agar and sodium alginate that mass ratio is 4:1, add the water of 20 times of the syrup of 5 times of epoxy glue quality and epoxy glue quality, dissolve and evenly mix;
C. clean: add water 18 times by jujube weight, in 75 ℃ of hot water, soaks 1 hour, after using clear water that jujube is thoroughly cleaned, dry, removal jujube core also keeps the original shape of jujube;
D. baking: the jujube after stoning is put into baking box, take out after 30 minutes with 150 ℃ of bakings, put ventilation cooling;
E. making beating: the jujube making beating after precooking, obtains jujube slurry;
F. main ingredient mixes: in jujube slurry, add epoxy glue 18%, add citric acid 0.25%, apricot slurry 8%, fructus corni 2%, ethyl maltol 0.01%, essence 0.04%, add fruit sugar syrups to adjust soluble solid content to 25%, deployed jujube slurry is heated to boiling, boil 10 minutes with little fire; By stripping and slicing after supercooling;
G. baking again: cooled jujube is put into baking box again, and baking temperature is 50 ℃, and the time is 8 hours;
H. finished product: through supercooling, packing is made finished product.
embodiment 3
1. a processing method for jujube, comprises the following steps:
A. select major ingredient: choose jujube, choose except infested fruit and the fruit that goes mouldy;
B. prepare auxiliary material: get agar and sodium alginate that mass ratio is 4:1, add the water of 20 times of the syrup of 5 times of epoxy glue quality and epoxy glue quality, dissolve and evenly mix;
C. clean: add water 20 times by jujube weight, in 90 ℃ of hot water, soaks 1 hour, after using clear water that jujube is thoroughly cleaned, dry, removal jujube core also keeps the original shape of jujube;
D. baking: the jujube after stoning is put into baking box, take out after 30 minutes with 150 ℃ of bakings, put ventilation cooling;
E. making beating: the jujube making beating after precooking, obtains jujube slurry;
F. main ingredient mixes: in jujube slurry, add epoxy glue 18%, add citric acid 0.25%, apricot slurry 8%, fructus corni 2%, ethyl maltol 0.01%, essence 0.05%, add fruit sugar syrups to adjust soluble solid content to 25%, deployed jujube slurry is heated to boiling, boil 10 minutes with little fire; By stripping and slicing after supercooling;
G. baking again: cooled jujube is put into baking box again, and baking temperature is 50 ℃, and the time is 8 hours;
H. finished product: through supercooling, packing is made finished product.
Above content is in conjunction with concrete preferred embodiment further description made for the present invention, can not assert that specific embodiment of the invention is confined to these explanations.For general technical staff of the technical field of the invention, without departing from the inventive concept of the premise, can also make some simple deduction or replace, all should be considered as belonging to protection scope of the present invention.
Claims (1)
1. a processing method for jujube, is characterized in that, comprises the following steps:
A. select major ingredient: choose jujube, choose except infested fruit and the fruit that goes mouldy;
B. prepare auxiliary material: get agar and sodium alginate that mass ratio is 4:1, add the water of 20 times of the syrup of 5 times of epoxy glue quality and epoxy glue quality, dissolve and evenly mix;
C. clean: add water 15～20 times by jujube weight, in 50 ℃～90 ℃ hot water, soaks 1 hour, after using clear water that jujube is thoroughly cleaned, dry, removal jujube core also keeps the original shape of jujube;
D. baking: the jujube after stoning is put into baking box, take out after 30 minutes with 150 ℃ of bakings, put ventilation cooling;
E. making beating: the jujube making beating after precooking, obtains jujube slurry;
F. main ingredient mixes: in jujube slurry, add epoxy glue 18%, add citric acid 0.25%, apricot slurry 8%, fructus corni 2%, ethyl maltol 0.01%, essence 0.02%～0.05%, add fruit sugar syrups to adjust soluble solid content to 25%, deployed jujube slurry is heated to boiling, boil 10 minutes with little fire; By stripping and slicing after supercooling;
G. baking again: cooled jujube is put into baking box again, and baking temperature is 50 ℃, and the time is 8 hours;
H. finished product: through supercooling, packing is made finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210519132.6A CN103844214A (en) | 2012-12-07 | 2012-12-07 | Processing method for jujubes |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210519132.6A CN103844214A (en) | 2012-12-07 | 2012-12-07 | Processing method for jujubes |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103844214A true CN103844214A (en) | 2014-06-11 |
Family
ID=50852671
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210519132.6A Pending CN103844214A (en) | 2012-12-07 | 2012-12-07 | Processing method for jujubes |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103844214A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106901385A (en) * | 2015-12-23 | 2017-06-30 | 汪世松 | A kind of method for cleaning dried food and nuts jujube |
| CN109744047A (en) * | 2017-11-02 | 2019-05-14 | 湖南岩园农业发展有限公司 | A kind of implantation methods of mid-autumn crisp jujube |
-
2012
- 2012-12-07 CN CN201210519132.6A patent/CN103844214A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106901385A (en) * | 2015-12-23 | 2017-06-30 | 汪世松 | A kind of method for cleaning dried food and nuts jujube |
| CN109744047A (en) * | 2017-11-02 | 2019-05-14 | 湖南岩园农业发展有限公司 | A kind of implantation methods of mid-autumn crisp jujube |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140611 |