CN103976125A - Preparation method of preserved winter jujubes - Google Patents
Preparation method of preserved winter jujubes Download PDFInfo
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- CN103976125A CN103976125A CN201410242484.0A CN201410242484A CN103976125A CN 103976125 A CN103976125 A CN 103976125A CN 201410242484 A CN201410242484 A CN 201410242484A CN 103976125 A CN103976125 A CN 103976125A
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- winter jujube
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- preserved fruit
- winter jujubes
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Abstract
The invention discloses a preparation method of preserved winter jujubes. The preparation method comprises the following process steps: (1) selecting red and plump winter jujubes, and cleaning; (2) removing kernels of the cleaned winter jujubes; (3) performing dry steaming on the kernel-free winter jujubes with hot steam at 100 DEG C for 8 to 10 minutes to soften; (4) processing the softened winter jujubes with sugar liquor; (5) uniformly arranging the winter jujubes processed with the sugar liquor on a drying tray, and then drying to obtain the preserved winter jujubes; and (6) packing the preserved winter jujubes. According to the mode, the preparation method of the preserved winter jujubes is simple, and is convenient to operate; the prepared preserved winter jujubes are clean and sweet, are easy to store, and help to maintain beauty and keep young as well as prolong life.
Description
Technical field
The present invention relates to preserved fruit and make field, particularly relate to a kind of preparation method of winter jujube preserved fruit.
Background technology
Preserved fruit series products is as a kind of leisure food, and the nutritional labeling that can preserve fruit, eats also and facilitate, and be more and more subject to liking of people, but existing preserved fruit can't meet people's edible health demand on nutritious tonifying.
Summary of the invention
It is simple that the technical problem that the present invention mainly solves is to provide a kind of technique, the preparation method of the winter jujube preserved fruit of easy operating.
For solving the problems of the technologies described above, the invention provides a kind of preparation method of winter jujube preserved fruit, comprise following processing step:
(1) select the thick winter jujube of look red meat to clean up,
(2) by the above-mentioned winter jujube stoning cleaning up,
(3) the winter jujube of above-mentioned stoning is softened to processing for 8-10 minute with 100 degrees Celsius of vapours dry blowing,
(4) the winter jujube after above-mentioned softening processing is carried out to liquid glucose processing,
(5) the winter jujube after above-mentioned liquid glucose processing is placed on drip pan equably, carries out drying and processing, obtain winter jujube preserved fruit,
(6) above-mentioned winter jujube preserved fruit is packed to processing.
In a preferred embodiment of the present invention, described winter jujube selects 8-9 to become mellow fruit.
In a preferred embodiment of the present invention, described liquid glucose process comprise twice candy, fill a vacancy for twice and ooze sugar.
In a preferred embodiment of the present invention, described twice candy solution is respectively, candy solution comprises white granulated sugar 35%, compound conformal agent 1.0% for the first time, all the other are water, boil after 3-5 minute and soak 2-3 hour, candy solution white granulated sugar 45%, Sodium Benzoate and water for the second time, described Sodium Benzoate weight is 0.03% of winter jujube weight, boil after 3-5 minute and soak 18-20 hour, fill a vacancy for twice and ooze sugar and at twice, do not carry out after candy, vacuum 0.05-0.07 MPa, duration 30 minutes.
In a preferred embodiment of the present invention, described drying and processing temperature is controlled between 55-70 degree Celsius, and baking time remains on 10-12 hour, and after drying and processing, the water content of winter jujube is reduced to 15-18%.
The invention has the beneficial effects as follows: the preparation method technique of winter jujube preserved fruit of the present invention is simple, easy to operate, the winter jujube preserved fruit mouthfeel being made is fragrant and sweet, and contain the needed by human body nutrition such as multiple explosive component and abundant red jujube polysaccharide, vitamin A, B, C, D and calcium, iron, phosphorus, there is skin maintenance, promote longevity, invigorating the spleen temperature stomach, promote the production of body fluid to quench thirst, reducing blood lipid, aid digestion, increase appetite, the effect such as sober up.
The specific embodiment
Below the technical scheme in the embodiment of the present invention is clearly and completely described, obviously, described embodiment is only a part of embodiment of the present invention, rather than whole embodiment.Embodiment based in the present invention, those of ordinary skills, not making all other embodiment that obtain under creative work prerequisite, belong to the scope of protection of the invention.
The embodiment of the present invention comprises:
A preparation method for winter jujube preserved fruit, comprises following processing step:
(1) select the thick winter jujube of look red meat to clean up,
(2) by the above-mentioned winter jujube stoning cleaning up,
(3) the winter jujube of above-mentioned stoning is softened to processing for 8-10 minute with 100 degrees Celsius of vapours dry blowing,
(4) the winter jujube after above-mentioned softening processing is carried out to liquid glucose processing,
(5) the winter jujube after above-mentioned liquid glucose processing is placed on drip pan equably, carries out drying and processing, obtain winter jujube preserved fruit,
(6) above-mentioned winter jujube preserved fruit is packed to processing.
In addition, described winter jujube selects 8-9 to become mellow fruit.
In addition, described liquid glucose process comprise twice candy, fill a vacancy for twice and ooze sugar.
In addition, described twice candy solution is respectively, candy solution comprises white granulated sugar 35%, compound conformal agent 1.0% for the first time, all the other are water, boil after 3-5 minute and soak 2-3 hour, candy solution white granulated sugar 45%, Sodium Benzoate and water for the second time, described Sodium Benzoate weight is 0.03% of winter jujube weight, boil after 3-5 minute and soak 18-20 hour, fill a vacancy for twice and ooze sugar and at twice, do not carry out after candy, vacuum 0.05-0.07 MPa, duration 30 minutes.
In addition, described drying and processing temperature is controlled between 55-70 degree Celsius, and baking time remains on 10-12 hour, and after drying and processing, the water content of winter jujube is reduced to 15-18%.
The preparation method technique of winter jujube preserved fruit of the present invention is simple, easy to operate, the winter jujube preserved fruit mouthfeel being made is fragrant and sweet, and contain multiple explosive component and enrich needed by human body nutrition, there is skin maintenance, promote longevity, invigorating the spleen temperature stomach, promote the production of body fluid to quench thirst, reducing blood lipid, aid digestion, increase appetite, the effect such as sober up.
The foregoing is only embodiments of the invention; not thereby limit the scope of the claims of the present invention; every equivalent structure or conversion of equivalent flow process that utilizes description of the present invention to do; or be directly or indirectly used in other relevant technical field, be all in like manner included in scope of patent protection of the present invention.
Claims (5)
1. a preparation method for winter jujube preserved fruit, is characterized in that, comprises following processing step:
(1) select the thick winter jujube of look red meat to clean up,
(2) by the above-mentioned winter jujube stoning cleaning up,
(3) the winter jujube of above-mentioned stoning is softened to processing for 8-10 minute with 100 degrees Celsius of vapours dry blowing,
(4) the winter jujube after above-mentioned softening processing is carried out to liquid glucose processing,
(5) the winter jujube after above-mentioned liquid glucose processing is placed on drip pan equably, carries out drying and processing, obtain winter jujube preserved fruit,
(6) above-mentioned winter jujube preserved fruit is packed to processing.
2. the preparation method of winter jujube preserved fruit according to claim 1, is characterized in that, described winter jujube selects 8-9 to become mellow fruit.
3. the preparation method of winter jujube preserved fruit according to claim 1, is characterized in that, described liquid glucose process comprise twice candy, fill a vacancy for twice and ooze sugar.
4. the preparation method of winter jujube preserved fruit according to claim 3, it is characterized in that, described twice candy solution is respectively, candy solution comprises white granulated sugar 35%, compound conformal agent 1.0% for the first time, all the other are water, boil after 3-5 minute and soak 2-3 hour, candy solution white granulated sugar 45%, Sodium Benzoate and water for the second time, described Sodium Benzoate weight is 0.03% of winter jujube weight, boil after 3-5 minute and soak 18-20 hour, fill a vacancy for twice and ooze sugar and at twice, do not carry out after candy, vacuum 0.05-0.07 MPa, duration 30 minutes.
5. the preparation method of winter jujube preserved fruit according to claim 1, is characterized in that, described drying and processing temperature is controlled between 55-70 degree Celsius, and baking time remains on 10-12 hour, and after drying and processing, the water content of winter jujube is reduced to 15-18%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201410242484.0A CN103976125A (en) | 2014-06-04 | 2014-06-04 | Preparation method of preserved winter jujubes |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410242484.0A CN103976125A (en) | 2014-06-04 | 2014-06-04 | Preparation method of preserved winter jujubes |
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| CN103976125A true CN103976125A (en) | 2014-08-13 |
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| CN201410242484.0A Pending CN103976125A (en) | 2014-06-04 | 2014-06-04 | Preparation method of preserved winter jujubes |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104585460A (en) * | 2015-02-09 | 2015-05-06 | 彭常安 | Preparation method of health aralia elata seem preserved fruit |
| CN106173146A (en) * | 2016-07-06 | 2016-12-07 | 柴华 | The processing method of processed with honey Rabdosia japonica preserved fruit |
| CN106260447A (en) * | 2016-08-24 | 2017-01-04 | 安徽兆晨农业科技发展有限公司 | Fructus Jujubae method for preparing preserved fruit |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101637209A (en) * | 2009-08-23 | 2010-02-03 | 甘肃西域食品有限责任公司 | Red jujube preserved fruit |
| CN101904399A (en) * | 2009-06-02 | 2010-12-08 | 北京御食园食品有限公司 | Black sugar preserved fruit and production method thereof |
| CN102090581A (en) * | 2009-12-14 | 2011-06-15 | 陈绳良 | Candied date processing technique |
-
2014
- 2014-06-04 CN CN201410242484.0A patent/CN103976125A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101904399A (en) * | 2009-06-02 | 2010-12-08 | 北京御食园食品有限公司 | Black sugar preserved fruit and production method thereof |
| CN101637209A (en) * | 2009-08-23 | 2010-02-03 | 甘肃西域食品有限责任公司 | Red jujube preserved fruit |
| CN102090581A (en) * | 2009-12-14 | 2011-06-15 | 陈绳良 | Candied date processing technique |
Non-Patent Citations (1)
| Title |
|---|
| 李佩霜等: "酒泡冬枣低糖果脯的开发研究", 《食品工业》, no. 4, 31 December 2010 (2010-12-31), pages 61 - 63 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104585460A (en) * | 2015-02-09 | 2015-05-06 | 彭常安 | Preparation method of health aralia elata seem preserved fruit |
| CN106173146A (en) * | 2016-07-06 | 2016-12-07 | 柴华 | The processing method of processed with honey Rabdosia japonica preserved fruit |
| CN106260447A (en) * | 2016-08-24 | 2017-01-04 | 安徽兆晨农业科技发展有限公司 | Fructus Jujubae method for preparing preserved fruit |
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Application publication date: 20140813 |