CN106174202B - Zijing jujube and preparation method thereof - Google Patents
Zijing jujube and preparation method thereof Download PDFInfo
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- CN106174202B CN106174202B CN201610582126.3A CN201610582126A CN106174202B CN 106174202 B CN106174202 B CN 106174202B CN 201610582126 A CN201610582126 A CN 201610582126A CN 106174202 B CN106174202 B CN 106174202B
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- SWGJCIMEBVHMTA-UHFFFAOYSA-K trisodium;6-oxido-4-sulfo-5-[(4-sulfonatonaphthalen-1-yl)diazenyl]naphthalene-2-sulfonate Chemical compound [Na+].[Na+].[Na+].C1=CC=C2C(N=NC3=C4C(=CC(=CC4=CC=C3O)S([O-])(=O)=O)S([O-])(=O)=O)=CC=C(S([O-])(=O)=O)C2=C1 SWGJCIMEBVHMTA-UHFFFAOYSA-K 0.000 claims description 3
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- 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
Abstract
The invention discloses a purple crystal jujube and a manufacturing method thereof, wherein the purple crystal jujube is prepared by sorting fresh natural red jujubes, cleaning, boiling, exciting, controlling water, performing primary drying, secondary drying, intermittent drying, selecting, sterilizing and packaging, wherein the primary drying temperature is 50 3680 ℃, the primary drying time is 8 ~ h, the secondary drying temperature is 50 ~ ℃, the drying time is 12h ~ h, the intermittent drying temperature is 50 ~ ℃, and the accumulation of the intermittent drying time is 20h ~ h.
Description
Technical Field
The invention mainly relates to a method for making jujubes, in particular to the technical field of amethyst jujubes and a making method thereof.
Background
The jujube tree is one of the special fruit tree species in China, has more than 4000 years of cultivation history, and has more than 700 cultivated varieties. Xinjiang becomes a high-quality production base of dried jujubes by virtue of the unique natural condition advantages of Xinjiang. After the red dates are harvested, except for a small part of fresh food which is sold at present, most of the red dates are subjected to deep processing to be used as products for sale. At present, the red date products in the market comprise dried red dates, amethyst dates, date wine, candied dates, date paste and the like.
Zijing jujube, also called Zijing dark jujube, is called Zijing jujube because of its purple whole body and glittering and translucent. The Zijing jujube is prepared from pure natural high-quality jujubes by fine selection, processing by using a special processing technology and then baking, so that the nutrition concentration is not lost, the jujube body is purple black and bright, the jujube fragrance is strong, the taste is fine and smooth, and the jujube is sweet and delicious and is rich in nutrition. Zijing jujube is rich in nutrition, contains protein, fat, saccharide, multiple vitamins and the like, and contains most vitamin C, calcium and iron. Has high nutritive value, and is a fashionable and popular health food due to the rich nutrient components and good taste.
The traditional making method of the Zijing jujube is to boil the jujube with ink and smoke the jujube with smoke generated by burning wood, and the Zijing jujube made by the method has smoke smell and does not meet the health and sanitation standards of food. Therefore, a processing and manufacturing technology for providing health and hygiene with the Zijing jujube is needed.
Disclosure of Invention
Aiming at the fact that no report about a manufacturing method of purple crystal jujubes with outstanding pertinence and functionality exists at home and abroad at present, the invention aims to provide the manufacturing method of the purple crystal jujubes, the purple crystal jujubes are manufactured by sorting fresh natural red jujubes, washing, boiling the jujubes, stimulating the jujubes, controlling water, drying for the first time, drying for the second time, drying intermittently, selecting, sterilizing and packaging, the purple crystal jujubes do not have the smoking taste of the traditional purple crystal jujubes, are healthy and sanitary, have purple black and bright jujube bodies, have strong jujube fragrance, are delicate in taste, are fragrant and sweet and delicious, have higher nutritional value, are good in taste and have wide practicability and development value.
The invention is realized by the following technical scheme:
a preparation method of purple crystal jujube specifically comprises the following steps:
(1) sorting: picking fresh red dates with maturity of half red to full red, selecting and removing inferior jujubes such as mildewed and rotten jubes, pulp packages, insect pests and the like, selecting and grading by adopting a sorting machine, and dividing the red dates into three stages according to the size;
(2) cleaning: removing mud and accessories on the surface of the red dates by adopting a fixed or movable clear water tank or a fruit and vegetable cleaning machine, and visually observing the surface of the red dates to be clean and bright;
(3) boiling the jujube: boiling the large, medium and small red dates in a large pot, a medium pot and a small pot respectively, boiling the red dates in raw water, and continuously boiling for 5-15 min;
(4) and (3) jujube stimulation: the red dates are immediately fished out by a big strainer after being boiled and put into cold water, so that the temperature of the red dates is sharply reduced, the red dates begin to shrink to generate fine textures, if the surfaces of the red dates have no textures, the red dates with the textures are immediately picked out and boiled again, the red dates with the textures on the surfaces are fished out and put into a basket for controlling water, the surface water is drained, and the red dates are spread and dried on sorghum jowar;
(5) primary drying: uniformly spreading the red dates dried in the floating water on a drying plate in a single layer, then placing the red dates on a small trolley and pushing the red dates into a hot air drying room, wherein the loading amount of the red dates is 1t-3t, the temperature of the drying room is set to be 50-80 ℃, the drying time is 8-12 h, and after primary drying is finished, opening a drying room door to wait for the red dates to be naturally cooled;
(6) secondary drying: drying the red dates which are dried and cooled for the first time in a drying room again, wherein the temperature of the drying room is set to be 50-80 ℃, the drying time is 12-24 hours, and after the secondary drying is finished, opening a drying room door to wait for the red dates to be naturally cooled;
(7) intermittent drying: drying the red dates which are dried and cooled for the second time in a drying room, setting the temperature of the drying room at 50-80 ℃, stopping the drying room after drying for 5-10 h, cooling the red dates in a drying room for 2-5 h, starting the drying room for drying, and accumulating the drying time for 20-36 h until the water content of the red dates is reduced to 15-20%;
(8) selecting: the red dates after intermittent drying have purple red peels, transparent and elastic pulps, and substandard products are picked out according to the coloring degree, shape and texture conditions of the purple crystal dates;
(9) and (3) sterilization: sterilizing the dried Zijing jujubes at a position 20-50 cm away from an ultraviolet lamp for 20-60 min;
(10) packaging: and packaging the sterilized red dates in 500-1000 g packaging bags, sealing the bags by using a sealing machine, and storing the bags at 0-20 ℃.
The purple crystal jujube is prepared by adopting the preparation method provided by the invention. The prepared amethyst jujube has no smoking flavor of the traditional amethyst jujube, is healthy and sanitary, has purple black and bright jujube body, strong jujube fragrance, fine and smooth mouthfeel, is sweet and delicious, has higher nutritional value, has good taste and appearance, and is suitable for industrial production and processing.
By implementing the technical scheme of the invention, the following beneficial effects can be achieved:
(1) the purple crystal jujube produced by the invention has rich nutrition, is convenient to eat, is suitable for both the old and the young, and is suitable for industrial production and processing.
(2) According to the manufacturing method of the purple crystal jujube, the manufacturing process of the black purple crystal jujube is optimized through a response surface method, the sensory evaluation of the purple crystal jujube is carried out, and according to scientific design and optimized process experiments, the prepared purple crystal jujube has no smoking taste of the traditional purple crystal jujube, is healthy and sanitary, has purple black and bright jujube body, is rich in jujube fragrance, is fine and smooth in taste, is sweet and delicious, has higher nutritional value, is good in taste and flavor, and has wide practicability and development value.
Drawings
FIG. 1 is a graph showing the response surface of the interaction of the first drying temperature and the second drying temperature to the sensory evaluation of Ziziphus jujuba.
FIG. 2 is a graph showing the response surface of the interaction between the primary drying temperature and the intermittent drying temperature to the sensory evaluation of Ziziphus jujuba.
FIG. 3 is a graph showing the response surface of the second drying temperature and the intermittent drying temperature interaction on the sensory evaluation of Zijing jujube.
Fig. 4 shows a contour plot of the effect of the interaction of the first drying temperature and the second drying temperature on sensory evaluation of Zijing jujubes.
Detailed Description
The present invention will be described below by way of examples, but the present invention is not limited to the following examples.
The red dates can be purchased through public channels, and the adopted sorting machine, the clear water tank, the fruit and vegetable cleaning machine, the pan, the big strainer, the sorghum foil, the drying pan, the small cart, the ultraviolet lamp and the sealing machine are all common equipment in the field.
All materials, reagents and equipment selected for use in the present invention are well known in the art, but do not limit the practice of the invention, and other reagents and equipment well known in the art may be suitable for use in the practice of the following embodiments of the invention.
The first embodiment is as follows: method for making jujube
Picking fresh red dates with the maturity of half red to full red, selecting healthy red dates to be divided into three stages, namely large, middle and small, cleaning by equipment, cooking the large, middle and small red dates for 5min to 15min by using a large pot, a middle pot and a small pot in sequence, cooling the cooked red dates by using cold water to generate fine textures, draining water, spreading and drying the cooked red dates on sorghum jowar straw foil, airing and floating water, spreading the red dates on a drying tray uniformly in a single layer, drying for 8h for the first time at the drying temperature of 50 ℃, drying for 12h for the second time at the drying temperature of 50 ℃, drying the twice aired red dates for 5h to 10h, stopping the machine, cooling the red dates for 2h to 5h in a drying chamber, starting the machine for drying for 20h, and drying at the drying temperature of 50 ℃ until the water content of the red dates is reduced to 15% -20%, and finally selecting, sterilizing and packaging to prepare the purple crystal red date finished product.
Example two: method for making jujube
Picking fresh red dates with maturity of half red to full red, selecting healthy red dates to be respectively selected into large, medium and small three stages, cleaning by equipment, cooking the large, medium and small red dates for 5min to 15min by using a large pot, a medium pot and a small pot in sequence, cooling the cooked red dates by cold water to generate fine textures, draining water, spreading and drying the red dates on sorghum jowar straw foil, airing the red dates for floating water, spreading the red dates on a drying tray uniformly in a single layer manner, drying for 12h for the first time at the drying temperature of 80 ℃, drying for 24h for the second time at the drying temperature of 80 ℃, drying the twice aired red dates for 5h to 10h, stopping the machine, cooling the red dates for 2h to 5h in a drying chamber, starting the machine for drying for 36h, and drying for 80 ℃ until the water content of the red dates is reduced to 15% -20%, and finally selecting, sterilizing and packaging to prepare the purple crystal red date finished product.
Example three: method for making jujube
Picking fresh red dates with the maturity of half red to full red, selecting healthy red dates to be divided into three stages, namely large, middle and small, cleaning by equipment, cooking the large, middle and small red dates for 5-15 min by using a large pot, a middle pot and a small pot in sequence, cooling the cooked red dates by using cold water to generate fine textures, draining water, spreading and drying the cooked red dates on sorghum jowar straw foil, airing and floating water, spreading the red dates on a drying tray uniformly in a single layer, drying for 9h for the first time at the drying temperature of 65 ℃, drying for 20h for the second time at the drying temperature of 60 ℃, drying the twice aired red dates for 5-10 h, stopping the machine, cooling the red dates for 2-5 h in a drying chamber, starting the machine for drying until the drying time is 25h, drying for 75 ℃ until the water content of the red dates is reduced to 15-20%, and finally selecting, sterilizing and packaging to prepare the purple crystal red date finished product.
Example four: method for making jujube
Picking fresh red dates with the maturity of half red to full red, selecting healthy red dates to be divided into three stages, namely large, middle and small, cleaning by equipment, cooking the large, middle and small red dates for 5-15 min by using a large pot, a middle pot and a small pot in sequence, cooling the cooked red dates by using cold water to generate fine textures, draining water, spreading and drying the cooked red dates on sorghum jowar straw foil, drying the red dates for 10 hours at 75 ℃ in a single layer manner, drying for 23 hours at 65 ℃, drying for 5-10 hours, stopping the machine, cooling the red dates for 2-5 hours in a drying chamber, starting the machine for drying until the drying time is 30 hours, and drying for 65 ℃ until the water content of the red dates is reduced to 15-20%, and finally selecting, sterilizing and packaging to prepare the purple crystal red date finished product.
Example five: method for making jujube
Picking fresh red dates with the maturity of half red to full red, selecting healthy red dates to be divided into three stages, namely large, middle and small, cleaning by equipment, cooking the large, middle and small red dates for 5min to 15min by using a large pot, a middle pot and a small pot in sequence, cooling the cooked red dates by using cold water to generate fine textures, draining water, spreading and drying the cooked red dates on sorghum jowar straw foil, drying the red dates for 12h at 70 ℃ for 12h by spreading a single layer of the red dates on a drying tray, drying for 18h at 70 ℃, drying for 5h to 10h, stopping the machine, cooling the red dates for 2h to 5h in a drying chamber, starting the machine for drying for 35h, and drying for 60 ℃ until the water content of the red dates is reduced to 15% -20%, and finally selecting, sterilizing and packaging to prepare the purple crystal red date finished product.
Example six: preparation method of Zijing jujube
The invention particularly provides a preparation method of a purple crystal jujube, which specifically comprises the following process steps:
(1) sorting: picking fresh red dates with maturity of half red to full red, selecting and removing inferior jujubes such as mildewed and rotten jujubes, pulp packages, insect pests and the like, selecting and grading by adopting a sorting machine, and dividing the red dates into three stages according to the size of the red dates, the size of the red dates and the size of the red dates.
(2) Cleaning: and removing soil and accessories on the surface of the red dates by adopting a fixed or movable clear water tank or a fruit and vegetable cleaning machine, and visually observing the surface of the red dates to be clean and bright.
(3) Boiling the jujube: the big, middle and small-grade red dates are boiled in a big pot, a middle pot and a small pot in sequence respectively, the red dates are boiled in raw water, and the boiling is continued for 5-15 min.
(4) And (3) jujube stimulation: the red dates are immediately fished out by using a big strainer after being boiled and then are placed in cold water, so that the temperature of the red dates is sharply reduced, the red dates begin to shrink to generate fine textures, if the surfaces of the red dates have no textures, the red dates with the textures are picked out and placed in a basket for water control, the surface water is drained, and the red dates are spread and dried on sorghum jowar jo.
(5) Primary drying: uniformly spreading the red dates dried in the floating water on a drying plate in a single layer, then placing the red dates on a trolley and pushing the red dates into a hot air drying room, wherein the loading amount of the red dates is 1t-3t, the temperature of the drying room is set to be 50-80 ℃, the drying time is 8-12 h, and after primary drying is finished, opening a drying room door to wait for the red dates to be naturally cooled.
(6) Secondary drying: drying the red dates which are dried and cooled for the first time in a drying room again, wherein the temperature of the drying room is set to be 50-80 ℃, the drying time is 12-24 h, and after the secondary drying is finished, opening a drying room door to wait for the red dates to be naturally cooled.
(7) Intermittent drying: drying the red dates which are dried and cooled for the second time in a drying room, setting the temperature of the drying room at 50-80 ℃, stopping the drying room after drying for 5-10 h, cooling the red dates in a drying room for 2-5 h, starting the drying room for drying, and accumulating the drying time for 20-36 h until the water content of the red dates is reduced to 15-20%; the intermittent drying is a key process for forming the unique color and flavor of the purple crystal jujubes.
(8) Selecting: the red dates after intermittent drying have purple red peels, transparent and elastic pulps, and substandard products are picked out according to the coloring degree, shape and texture conditions of the purple crystal dates.
(9) And (3) sterilization: and sterilizing the dried Zijing jujubes at a position 20-50 cm away from an ultraviolet lamp for 20-60 min.
(10) Packaging: and packaging the sterilized red dates in 500-1000 g packaging bags, sealing the bags by using a sealing machine, and storing the bags at 0-20 ℃.
Example seven: optimized production of Zijing jujube
The purple crystal jujube is prepared by respectively adopting the following different schemes:
scheme 1: the primary drying temperature is 50 ℃, and the drying time is 8 hours; the secondary drying temperature is 50 ℃, the drying time is 12h, the intermittent drying temperature is 50 ℃, and the intermittent drying time is 20h in total.
Scheme 2: the primary drying temperature is 80 ℃, and the drying time is 12 hours; the secondary drying temperature is 80 ℃, the drying time is 24h, the intermittent drying temperature is 80 ℃, and the intermittent drying time is 36h in total.
Scheme 3: the primary drying temperature is 65 ℃, and the drying time is 9 hours; the secondary drying temperature is 60 ℃, the drying time is 20h, the intermittent drying temperature is 75 ℃, and the intermittent drying time is 25h in total.
Scheme 4: the primary drying temperature is 75 ℃, and the drying time is 10 hours; the secondary drying temperature is 65 ℃, the drying time is 23h, the intermittent drying temperature is 65 ℃, and the intermittent drying time is 30h in total.
Scheme 5: the primary drying temperature is 70 ℃, and the drying time is 12 hours; the secondary drying temperature is 70 ℃, the drying time is 18h, the intermittent drying temperature is 60 ℃, and the intermittent drying time is 35h in total.
The five different schemes are respectively used for preparing the purple crystal jujube according to the preparation method provided by the sixth embodiment:
the sensory evaluation of the purple crystal jujubes prepared on the basis of the above experiments is carried out, and the standard is shown in table 1.
Table 1: sensory evaluation table for jujube
1. The response surface method optimizes the manufacturing method of the purple crystal jujube, and the test factors and levels are shown in the table 2:
table 2: response surface test factors and horizon table
Response surface test design and results:
the experimental design analysis was performed according to the Box-Benhnken center combinatorial design principle, and the results are shown in Table 3. Fitting the experimental data of the table 3 by adopting a multivariate fitting method through Design expert8.0.6 to obtain a sensory score R and a secondary multinomial regression model of the primary drying temperature (A) and the secondary drying temperature (B) and the intermittent drying temperature (C), wherein the secondary multinomial regression model comprises the following steps:
R＝-288.36+11.62A+0.06AB-0.03A2-0.03B2-0.09C2
the interaction of the factors in the response surface analysis is described in detail with reference to figures 1 to 4.
Table 3: response surface test design and results
From the results of response surface tests on optimizing the purple crystal jujube manufacturing process, the important process parameters for manufacturing the purple crystal jujube are as follows: the primary drying temperature is 50-80 ℃, and the primary drying time is 8-12 h; the secondary drying temperature is 50-80 ℃, the drying time is 12-24 h, the intermittent drying temperature is 50-80 ℃, and the total intermittent drying time is 20-36 h; preferably, the important process parameters for manufacturing the purple crystal jujube are as follows: the primary drying temperature is 60 ℃, and the primary drying time is 12 hours; the secondary drying temperature is 65 ℃, the drying time is 20h, the intermittent drying temperature is 70 ℃, and the intermittent drying time is 36h in total.
Example eight: comparing the nutritional indexes of Zijing fructus Jujubae product and hot air dried fructus Jujubae product
Under the condition that other conditions are consistent, the invention compares the nutrient indexes of the purple crystal jujube finished product with hot air common dried jujube finished products and similar purple crystal jujubes commonly found in the market, and the comparison result is as the following table 4:
table 4: nutrition index comparison table for jujube finished product and jujube finished product
As can be seen from table 4, the amethyst jujube prepared by the preparation method of amethyst jujube provided by the invention has higher nutritional value than the traditional jujube and similar amethyst jujubes, the content of the reducing sugar, the total acid and the vitamin C after hydrolysis is higher than that of the common jujube, and especially the content of the vitamin C is 5-6 times higher than that of the common jujube, so that the jujube has the effects of strengthening spleen, nourishing stomach, protecting health and prolonging life, the processing process is simple, no additive is added, and the jujube is a green dried fruit which is safe for consumers to eat.
In conclusion, the making method of the purple crystal jujube provided by the invention selects fresh natural red jujubes, and the purple crystal jujube is made by cleaning, boiling, exciting, controlling water, primary drying, secondary drying, intermittent drying, selecting, sterilizing and packaging, has no smoke smell of the traditional purple crystal jujube, is healthy and sanitary, has purple black and bright jujube body, strong jujube fragrance, fine and smooth taste, sweet and delicious taste, higher nutritional value, good taste and excellent flavor, and has wide practicability and development value.
As described above, the present invention can be preferably implemented, and the above-mentioned embodiments only describe the preferred embodiments of the present invention, and do not limit the scope of the present invention, and various changes and modifications of the technical solution of the present invention made by those skilled in the art without departing from the design spirit of the present invention shall fall within the protection scope defined by the present invention.
Claims (3)
1. The preparation method of the purple crystal jujube is characterized by specifically adopting the following process steps:
(1) sorting: picking fresh red dates with maturity of half red to full red, selecting and removing inferior jujubes such as mildewed and rotten jubes, pulp packages, insect pests and the like, selecting and grading by adopting a sorting machine, and dividing the red dates into three stages according to the size;
(2) cleaning: removing mud and accessories on the surface of the red dates by adopting a fixed or movable clear water tank or a fruit and vegetable cleaning machine, and visually observing the surface of the red dates to be clean and bright;
(3) boiling the jujube: boiling the large, medium and small red dates in a large pot, a medium pot and a small pot respectively, boiling the red dates in raw water, and continuously boiling for 5-15 min;
(4) and (3) jujube stimulation: the red dates are immediately fished out by a big strainer after being boiled and put into cold water, so that the temperature of the red dates is sharply reduced, the red dates begin to shrink to generate fine textures, if the surfaces of the red dates have no textures, the red dates with the textures are immediately picked out and boiled again, the red dates with the textures on the surfaces are fished out and put into a basket for controlling water, the surface water is drained, and the red dates are spread and dried on sorghum jowar;
(5) primary drying: uniformly spreading the red dates dried with floating water on a drying plate in a single layer, then placing the red dates on a small trolley and pushing the red dates into a hot air drying room, wherein the loading amount of the red dates is 1t-3t, the temperature of the drying room is set to be 60 ℃, the drying time is 12h, and after primary drying is finished, opening a drying room door to wait for the red dates to be naturally cooled;
(6) secondary drying: drying the red dates which are dried and cooled for the first time in a drying room again, wherein the temperature of the drying room is set to 65 ℃, the drying time is 20 hours, and after the secondary drying is finished, opening a door of the drying room to wait for the red dates to be naturally cooled;
(7) intermittent drying: drying the red dates which are dried and cooled for the second time in a drying room, setting the temperature of the drying room at 50-80 ℃, stopping the drying room after drying for 5-10 h, cooling the red dates in a drying room for 2-5 h, starting the drying room for drying, and accumulating the drying time for 20-36 h until the water content of the red dates is reduced to 15-20%;
(8) selecting: the purple crystal jujubes obtained after intermittent drying have purple red peel and transparent and elastic pulp, and substandard products are picked out according to the coloring degree, shape and texture of the purple crystal jujubes;
(9) and (3) sterilization: sterilizing the dried Zijing jujubes at a position 20-50 cm away from an ultraviolet lamp for 20-60 min;
(10) packaging: the sterilized Zijing jujubes are respectively packaged in 500-1000 g of packaging bags, sealed by a sealing machine and stored at 0-20 ℃.
2. The method for making purple crystal jujube according to claim 1, wherein the step of drying intermittently is to dry the twice dried and cooled red jujubes in a drying room, the temperature of the drying room is set at 70 ℃, the drying room is stopped after drying for 5-10 h, the red jujubes are cooled in the drying room for 2-5 h, then the drying room is started, and the drying time is 36h in total until the water content of the red jujubes is reduced to 15% -20%.
3. A purple crystal jujube prepared by the method for preparing the purple crystal jujube as claimed in any one of claims 1 to 2.
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| CN1045513A (en) * | 1989-03-11 | 1990-09-26 | 刘子卫 | The processing method of jujube |
| CN105558921A (en) * | 2015-12-22 | 2016-05-11 | 宁夏中杰农业科技发展有限公司 | Red date drying process |
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| CN1045513A (en) * | 1989-03-11 | 1990-09-26 | 刘子卫 | The processing method of jujube |
| CN105558921A (en) * | 2015-12-22 | 2016-05-11 | 宁夏中杰农业科技发展有限公司 | Red date drying process |
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