CN105707392A - Method for processing seedless crystal candied dates - Google Patents
Method for processing seedless crystal candied dates Download PDFInfo
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- CN105707392A CN105707392A CN201610098090.1A CN201610098090A CN105707392A CN 105707392 A CN105707392 A CN 105707392A CN 201610098090 A CN201610098090 A CN 201610098090A CN 105707392 A CN105707392 A CN 105707392A
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- sugar
- fructus jujubae
- sugar liquid
- fructus
- seedless
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
A method for processing seedless crystal candied dates comprises the steps of sorting, seed removal, scratching, disinfecting, sugar liquid preparing, boiling, sugaring, baking, shaping, re-baking and precise sorting and classifying. In the sugar liquid preparing process, white granulated sugar is added to clear water, and a certain amount of malt flour is added to the mixture. According to the method for processing the seedless crystal candied dates, the malt flour with a digestion aiding function is added to the candied date boiling sugar liquid, on the basis of keeping the original healthcare function of the candied dates, the functions of aiding digestion and nourishing the liver are achieved, the made candied dates are amber, semi-transparent, soft, sweet and delicious, and the method for processing the seedless crystal candied dates is simple, low in cost, high in benefit and easy to popularize.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of seedless crystal Fructus Jujubae processing method.
Background technology
Fructus Jujubae has another name called Fructus Jujubae, dry Fructus Jujubae, Chinese date, originate from China, in China's plantation history of existing more than 4,000 year, be just listed in one of " five fruits " (Fructus Persicae, Lee, prunus mume (sieb.) sieb.et zucc., Fructus Pruni, Fructus Jujubae) since ancient times, containing anticancer, the cancerous cell material to normal cell turnover even can be made.Containing a large amount of protein, carbohydrate, carotene and vitamin C in Fructus Jujubae, have enrich blood, stomach invigorating, lung benefiting, tune stomach function, old man, child, puerpera are nourished all useful effect, are all-ages desirable Traditional health care food.Current jujube cultivars has been mostly core kind, and when people eat, when particularly child is edible, Semen Jujubae is easily eaten or knocks tooth, has certain risk.The kind additionally having is not suitable for cooking Fructus Jujubae, also making Fructus Jujubae, cause mouthfeel poor, market prospect is bad, also the development of Fructus Jujubae industry is affected, in addition Fructus Jujubae skin is very hard, the edible rear and bad digestion of Fructus Jujubae skin, and it can be trapped in our intestinal, impact digestion, if disposable eating also can cause flatulence too much, therefore the seedless crystal Fructus Jujubae food of development of new is extremely necessary, has wide DEVELOPMENT PROSPECT.
Summary of the invention
The present invention is directed to the deficiencies in the prior art and Fructus Jujubae surplus causes the phenomenon overstocking and rotting to provide a kind of seedless crystal Fructus Jujubae processing method.
The technical solution adopted for the present invention to solve the technical problems is:
A kind of seedless crystal Fructus Jujubae processing method, technological method for processing is as follows:
(1) select materials, enucleation, draw stricture of vagina, sterilization: the fresh Fructus Jujubae of the processing type Fructus Jujubae variety production selecting the white ripe phase to gather with water cleanings, enucleation, stroke stricture of vagina, sterilization, then rinses with clear water after screening；
(2) prepared by sugar liquid: adding white sugar stirring in clear water until dissolving, being then added thereto to a certain amount of Fructus Hordei Germinatus powder again, stirring thus obtaining sugar liquid, and in sugar liquid, sugar mass content is 25%-30%, and Fructus Hordei Germinatus powder adds the 3%-8% that quality is sugar liquid quality；
(3) boiling: sugar liquid step (2) prepared and Fructus Jujubae together enter pan boiling and boil, when jujube pulp deliquescing, pour into the cold sugar liquid that a certain amount of sugar mass content is 50%, after sugar liquid is seethed with excitement again, pour into cold sugar liquid again, so 5 times repeatedly, Fructus Jujubae base surface starts to show microgroove, after sugar liquid is boiled again, add dry sand sugar, shovel back and forth to mixing with warm fire slowly boiling and with wood, sugar is made to be uniformly blended into, in order to avoid burning, white sugar is added after boiling, continue boiling 20 minutes-25 minutes, when sugar liquid reaches 60%-65% containing Sugar concentration, sugar has penetrated in sarcocarp, Fructus Jujubae face occurs can cease fire during gloss；
(4) sugaring: be together pour into Fructus Jujubae and sugar liquid in cylinder to impregnate 24 hours；(5) baking: draining sugar liquid, enters drying room and dries 10-12 hour, and temperature controls at about 60 DEG C, and in latter two hour, temperature controls at about 70 DEG C, be dried to Fructus Jujubae toughness strengthen, tack-free, drying room can be gone out, now Fructus Jujubae base water content is 20%-25%；(6) shaping: treat that sarcocarp is soft, press flat forming one by one；(7) return roasting: after shaping, Fructus Jujubae base is spread out in bamboo exhibition, sends into drying room, dry 24 hours at about 65 DEG C temperature；
(8) selected classification: selected for Fructus Jujubae base classification is put in storage after test package.
Above-mentioned steps (1) adopt disinfectant solution or ultraviolet radiation fresh Fructus Jujubae is carried out disinfection.
Fructus Hordei Germinatus powder in above-mentioned steps (2) is heated dry Fructus Hordei Germinatus powder, and the biodiversity content of Fructus Hordei Germinatus powder is lower than 5%.
In above-mentioned steps (3), whole boiling process needs 90 minutes-110 minutes, and in candy process, if finding, Fructus Jujubae body corrugates, and sugar can not inhale, and illustrates that sugar concentration is high, can add the dilution of a small amount of water；If there being the smell of burning, illustrating that Fructus Jujubae sugar sinks, a little dried molassed powder can be spread.
Fructus Hordei Germinatus powder is rich in rich in protein, vitamin, and mineral, it is possible not only to help digest, eliminates abdominal distention, but also can effective toxin expelling, solve constipation problem, nutritive value height very, Fructus Hordei Germinatus part joins in the sugar liquid of Fructus Jujubae boiling, it is possible to promote gastric acid stomach function regulating protein excretion, promote food digestion safety, thus no longer producing gas.
The seedless crystal Fructus Jujubae processing method of the present invention in Fructus Jujubae boiling sugar liquid in the addition of the Fructus Hordei Germinatus powder with aid digestion function, keeping on the basis of the original health care of Fructus Jujubae, also there is aid digestion and nourishing the liver function, the Fructus Jujubae color and luster made be amber, translucent, quality is soft, fragrant and sweet good to eat, processing method is simple, cost is low, high efficiency, it is easy to promote.
Detailed description of the invention
A kind of seedless crystal Fructus Jujubae processing method, technological method for processing is as follows:
(1) select materials, enucleation, draw stricture of vagina, sterilization: the fresh Fructus Jujubae of the processing type Fructus Jujubae variety production selecting the white ripe phase to gather after screening with water cleanings, enucleation, draw stricture of vagina, employing disinfectant solution or ultraviolet radiation fresh Fructus Jujubae carried out disinfection, then rinse with clear water；
(2) prepared by sugar liquid: add the stirring of 5kg-10kg white sugar in 12.5kg-22.5kg clear water until dissolving, then the Fructus Hordei Germinatus powder of 0.5kg-2.5kg it is added thereto to again, Fructus Hordei Germinatus powder is heated dry Fructus Hordei Germinatus powder, the biodiversity content of Fructus Hordei Germinatus powder is lower than 5%, stir thus obtaining sugar liquid, in sugar liquid, sugar mass content is 25%-30%, and Fructus Hordei Germinatus powder adds the 3%-8% that quality is sugar liquid quality；
(3) boiling: sugar liquid step (2) prepared and Fructus Jujubae together enter pan boiling and boil, when jujube pulp deliquescing, the sugared mass content pouring into 35kg-45kg is the cold sugar liquid of 50% (or previous sugar liquid boiling Fructus Jujubae), after sugar liquid is seethed with excitement again, pour into cold sugar liquid again, so 5 times repeatedly, Fructus Jujubae base surface starts to show microgroove, after sugar liquid is boiled again, add dry sand sugar, shovel back and forth to mixing with warm fire slowly boiling and with wood, sugar is made to be uniformly blended into, in order to avoid burning, white sugar is added after boiling, continue boiling 20 minutes-25 minutes, when sugar liquid reaches 60%-65% containing Sugar concentration, sugar has penetrated in sarcocarp, Fructus Jujubae face occurs can cease fire during gloss, whole boiling process needs 90 minutes-110 minutes, in candy process, if finding, Fructus Jujubae body corrugates, sugar can not inhale, explanation sugar concentration is high, the dilution of a small amount of water can be added；If there being the smell of burning, illustrating that Fructus Jujubae sugar sinks, a little dried molassed powder can be spread；
(4) sugaring: be together pour into Fructus Jujubae and sugar liquid in cylinder to impregnate 24 hours；(5) baking: draining sugar liquid, enters drying room and dries 10-12 hour, and temperature controls at about 60 DEG C, and in latter two hour, temperature controls at about 70 DEG C, be dried to Fructus Jujubae toughness strengthen, tack-free, drying room can be gone out, now Fructus Jujubae base water content is 20%-25%；(6) shaping: treat that sarcocarp is soft, press flat forming one by one；(7) return roasting: after shaping, Fructus Jujubae base is spread out in bamboo exhibition, sends into drying room, dry 24 hours at about 65 DEG C temperature；
(8) selected classification: selected for Fructus Jujubae base classification is put in storage after test package.
Seedless crystal Fructus Jujubae prepared by the present invention, in amber, translucent, color and luster is basically identical, silking fine and closely woven neat, quality is soft, fragrant and sweet good to eat, has Fructus Jujubae local flavor, total sugar about 60-65%, water content 16%-18%, the shelf-life was no less than 20 months.
Claims (4)
1. a seedless crystal Fructus Jujubae processing method, is characterized in that technological method for processing is as follows:
(1) select materials, enucleation, draw stricture of vagina, sterilization: the fresh Fructus Jujubae of the processing type Fructus Jujubae variety production selecting the white ripe phase to gather with water cleanings, enucleation, stroke stricture of vagina, sterilization, then rinses with clear water after screening；
(2) prepared by sugar liquid: adding white sugar stirring in clear water until dissolving, being then added thereto to a certain amount of Fructus Hordei Germinatus powder again, stirring thus obtaining sugar liquid, and in sugar liquid, sugar mass content is 25%-30%, and Fructus Hordei Germinatus powder adds the 3%-8% that quality is sugar liquid quality；
(3) boiling: sugar liquid step (2) prepared and Fructus Jujubae together enter pan boiling and boil, when jujube pulp deliquescing, pour into the cold sugar liquid that a certain amount of sugar mass content is 50%, after sugar liquid is seethed with excitement again, pour into cold sugar liquid again, so 5 times repeatedly, Fructus Jujubae base surface starts to show microgroove, after sugar liquid is boiled again, add dry sand sugar, shovel back and forth to mixing with warm fire slowly boiling and with wood, sugar is made to be uniformly blended into, in order to avoid burning, white sugar is added after boiling, continue boiling 20 minutes-25 minutes, when sugar liquid reaches 60%-65% containing Sugar concentration, sugar has penetrated in sarcocarp, Fructus Jujubae face occurs can cease fire during gloss；
(4) sugaring: be together pour into Fructus Jujubae and sugar liquid in cylinder to impregnate 24 hours；(5) baking: draining sugar liquid, enters drying room and dries 10-12 hour, and temperature controls at about 60 DEG C, and in latter two hour, temperature controls at about 70 DEG C, be dried to Fructus Jujubae toughness strengthen, tack-free, drying room can be gone out, now Fructus Jujubae base water content is 20%-25%；(6) shaping: treat that sarcocarp is soft, press flat forming one by one；(7) return roasting: after shaping, Fructus Jujubae base is spread out in bamboo exhibition, sends into drying room, dry 24 hours at about 65 DEG C temperature；
(8) selected classification: selected for Fructus Jujubae base classification is put in storage after test package.
2. seedless crystal Fructus Jujubae processing method according to claim 1, is characterized in that adopting disinfectant solution or ultraviolet radiation that fresh Fructus Jujubae is carried out disinfection in step (1).
3. seedless crystal Fructus Jujubae processing method according to claim 1, is characterized in that the Fructus Hordei Germinatus powder in step (2) is heated dry Fructus Hordei Germinatus powder, and the biodiversity content of Fructus Hordei Germinatus powder is lower than 5%.
4. seedless crystal Fructus Jujubae processing method according to claim 1, is characterized in that in step (3), whole boiling process needs 90 minutes-110 minutes, in candy process, if finding, Fructus Jujubae body corrugates, sugar can not inhale, and illustrates that sugar concentration is high, can add the dilution of a small amount of water；If there being the smell of burning, illustrating that Fructus Jujubae sugar sinks, a little dried molassed powder can be spread.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610098090.1A CN105707392A (en) | 2016-02-23 | 2016-02-23 | Method for processing seedless crystal candied dates |
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| CN201610098090.1A CN105707392A (en) | 2016-02-23 | 2016-02-23 | Method for processing seedless crystal candied dates |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102106513A (en) * | 2009-12-25 | 2011-06-29 | 沧州市农林科学院 | Method for processing enucleated crystal candied jujube of special variety |
| CN104472832A (en) * | 2014-12-07 | 2015-04-01 | 洪寒俊 | Processing technology of fruity preserved bananas |
| CN104824317A (en) * | 2015-05-19 | 2015-08-12 | 合肥康龄养生科技有限公司 | Kiwi fruit-flavor sugar-free Huyou peel preserved fruit and preparation technology thereof |
| CN105230917A (en) * | 2015-09-25 | 2016-01-13 | 南陵县襄荷产业协会 | Processing process for sugar preserved ginkgo |
-
2016
- 2016-02-23 CN CN201610098090.1A patent/CN105707392A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102106513A (en) * | 2009-12-25 | 2011-06-29 | 沧州市农林科学院 | Method for processing enucleated crystal candied jujube of special variety |
| CN104472832A (en) * | 2014-12-07 | 2015-04-01 | 洪寒俊 | Processing technology of fruity preserved bananas |
| CN104824317A (en) * | 2015-05-19 | 2015-08-12 | 合肥康龄养生科技有限公司 | Kiwi fruit-flavor sugar-free Huyou peel preserved fruit and preparation technology thereof |
| CN105230917A (en) * | 2015-09-25 | 2016-01-13 | 南陵县襄荷产业协会 | Processing process for sugar preserved ginkgo |
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Application publication date: 20160629 |
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