CN106359806A - Preparation method of skin-free preserved Chinese date products - Google Patents
Preparation method of skin-free preserved Chinese date products Download PDFInfo
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- CN106359806A CN106359806A CN201610757764.4A CN201610757764A CN106359806A CN 106359806 A CN106359806 A CN 106359806A CN 201610757764 A CN201610757764 A CN 201610757764A CN 106359806 A CN106359806 A CN 106359806A
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- Prior art keywords
- fructus jujubae
- preparation
- chinese date
- impregnation tank
- skin
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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
The present invention belongs to the technical field of food processing and particularly relates to a preparation method of skin-free preserved Chinese date products. The preparation method of the skin-free preserved Chinese date products comprises the following steps: 1,blasting impurity removing type four-level screening; 2, bubbling type five-level cleaning; 3, mechanical peeling; 4, vacuum negative pressure cooking; 5, soaking; and 6, drying and packaging. By using the method to remove the skins of the Chinese dates, the Chinese date fleshes are complete, the preserved Chinese date products can be safely consumed, and people do not worry about gastrointestinal discomforts. The vacuum negative pressure cooking can be used to completely preserve the vitamin C content in the Chinese dates and maintains the flavor, color and luster of the original fruits. The produced preserved Chinese date products are round and moist in the whole body, like unprocessed jades, good in taste and rich in nutrition.
Description
(1) technical field
The invention belongs to food processing technology field, particularly to a kind of preparation method of the preserved fruit jujube products of no skin.
(2) background technology
Preserve is also referred to as preserved fruit, is with fruit and vegerable as raw material, prepares, after being pickled with sugar or Mel, the food made.Preserve not only can be made
It is snack or snacks directly eat, can also be used to be put in cake, cookiess etc. point in the heart as interspersing, be a kind of time-honored
Traditional food, is quite favored by consumer；Preserved fruit product on existing market, is all that maltose syrup high temperature boiling forms, no
But poor taste, and destroy the content of vitamin c in Chinese date because of high temperature boiling；And all do not remove Fructus Corni, Fructus Jujubae piece
It is difficult digested absorption, eaten easy generation flatulence, the side effect such as dyspepsia.
(3) content of the invention
The present invention is in order to make up the deficiencies in the prior art, there is provided a kind of preparation method of the preserved fruit jujube products of no skin.
The present invention is achieved through the following technical solutions:
A kind of preparation method of the preserved fruit jujube products of no skin it is characterised in that: comprise the following steps:
(1) air blast remove impurity formula level Four screening: will rot, damage by worms and malformed fruit is purged, then Fructus Jujubae is put into large-scale cylinder
Screened in screening machine, remove the debris in Fructus Jujubae, the Fructus Jujubae removing impurity removing is classified by head；
(2) bubble type Pyatyi cleaning: the Fructus Jujubae after classification is carried out removing heavy material further after bubbling rolling respectively, so
Realize preliminary three-level cleaning through high-pressure spraying and hairbrush spray more afterwards；Fructus Jujubae after cleaning rolls through pure water and cleans and pure
After the completion of water purification high-pressure spraying, two-stage cleaning makes Chinese date purify further；
(3) machine barking: the cleaned Fructus Jujubae in step (2) is adopted Buddha's warrior attendant sand roller skinning machine to remove the peel, after Fructus Corni is removed,
Leave jujube pulp it is ensured that the integrity of Fructus Jujubae；
(4) negative pressure of vacuum cook: by peeling after Fructus Jujubae put in vacuum impregnation tank cook, evacuation in vacuum impregnation tank so that
Water in vacuum impregnation tank reaches 75 DEG C and can seethe with excitement, steaming and decocting 40-60min；Vitamin c meeting heavy damage more than 80 DEG C, can
Effectively keep vitamin content and exempt from destruction, keep original flavor and the color and luster of Chinese date simultaneously；
(5) impregnate: after the water in vacuum impregnation tank is allowed to dry, is rinsed to cooling down completely with clear water, add sugar in vacuum impregnation tank
Liquid, sugar liquid there was not Fructus Jujubae face, normal temperature dipping 45-50h；
(6) dry and pack: the Fructus Jujubae after dipping is carried out microwave drying sterilization, is packed after sterilization.
In step (4), steaming and decocting water quality is 3-5 times of Fructus Jujubae quality.
In step (5), the concentration of sugar liquid is 75-78%.
More excellent scheme is: in step (5), the concentration of sugar liquid is 76%.
The invention has the beneficial effects as follows: remove Fructus Corni using the present invention it is ensured that jujube pulp is complete, can trust edible, will not
Worry that the intestines and stomach is uncomfortable；And cooked using negative pressure of vacuum and can completely retain Determination of Vitamin C in Chinese date, keep former fruit local flavor and
Color and luster；The Fructus Jujubae class preserve entire body that the present invention produces is mellow and full, general like uncut jade, in good taste and nutritious.
(4) specific embodiment
Embodiment 1:
A kind of preparation method of the preserved fruit jujube products of no skin, comprises the following steps:
(1) air blast remove impurity formula level Four screening: will rot, damage by worms and malformed fruit is purged, then Fructus Jujubae is put into large-scale cylinder
Screened in screening machine, remove the debris in Fructus Jujubae, the Fructus Jujubae removing impurity removing is classified by head；
(2) bubble type Pyatyi cleaning: the Fructus Jujubae after classification is carried out removing heavy material further after bubbling rolling respectively, so
Realize preliminary three-level cleaning through high-pressure spraying and hairbrush spray more afterwards；Fructus Jujubae after cleaning rolls through pure water and cleans and pure
After the completion of water purification high-pressure spraying, two-stage cleaning makes Chinese date purify further；
(3) machine barking: the cleaned Fructus Jujubae in step (2) is adopted Buddha's warrior attendant sand roller skinning machine to remove the peel, after Fructus Corni is removed,
Leave jujube pulp it is ensured that the integrity of Fructus Jujubae；
(4) negative pressure of vacuum cook: by peeling after Fructus Jujubae put in vacuum impregnation tank cook, evacuation in vacuum impregnation tank so that
Water in vacuum impregnation tank reaches 75 DEG C and can seethe with excitement, steaming and decocting 40min；Vitamin c meeting heavy damage more than 80 DEG C, can have
Effect is kept vitamin content and is exempted from destruction, keeps original flavor and the color and luster of Chinese date simultaneously；Steaming and decocting water quality is Fructus Jujubae quality
3-5 times；
(5) impregnate: after the water in vacuum impregnation tank is allowed to dry, is rinsed to cooling down completely with clear water, add sugar in vacuum impregnation tank
Liquid, sugar liquid there was not Fructus Jujubae face, normal temperature dipping 45-50h；
(6) dry and pack: the Fructus Jujubae after dipping is carried out microwave drying sterilization, is packed after sterilization.Sugar liquid in step (5)
Concentration is 75%.
Embodiment 2:
A kind of preparation method of the preserved fruit jujube products of no skin, comprises the following steps:
(1) air blast remove impurity formula level Four screening: will rot, damage by worms and malformed fruit is purged, then Fructus Jujubae is put into large-scale cylinder
Screened in screening machine, remove the debris in Fructus Jujubae, the Fructus Jujubae removing impurity removing is classified by head；
(2) bubble type Pyatyi cleaning: the Fructus Jujubae after classification is carried out removing heavy material further after bubbling rolling respectively, so
Realize preliminary three-level cleaning through high-pressure spraying and hairbrush spray more afterwards；Fructus Jujubae after cleaning rolls through pure water and cleans and pure
After the completion of water purification high-pressure spraying, two-stage cleaning makes Chinese date purify further；
(3) machine barking: the cleaned Fructus Jujubae in step (2) is adopted Buddha's warrior attendant sand roller skinning machine to remove the peel, after Fructus Corni is removed,
Leave jujube pulp it is ensured that the integrity of Fructus Jujubae；
(4) negative pressure of vacuum cook: by peeling after Fructus Jujubae put in vacuum impregnation tank cook, evacuation in vacuum impregnation tank so that
Water in vacuum impregnation tank reaches 75 DEG C and can seethe with excitement, steaming and decocting 50min；Vitamin c meeting heavy damage more than 80 DEG C, can have
Effect is kept vitamin content and is exempted from destruction, keeps original flavor and the color and luster of Chinese date simultaneously；Steaming and decocting water quality is Fructus Jujubae quality
3-5 times；
(5) impregnate: after the water in vacuum impregnation tank is allowed to dry, is rinsed to cooling down completely with clear water, add sugar in vacuum impregnation tank
Liquid, sugar liquid there was not Fructus Jujubae face, normal temperature dipping 45-50h；
(6) dry and pack: the Fructus Jujubae after dipping is carried out microwave drying sterilization, is packed after sterilization.Sugar liquid in step (5)
Concentration is 78%.
Embodiment 3:
A kind of preparation method of the preserved fruit jujube products of no skin, comprises the following steps:
(1) air blast remove impurity formula level Four screening: will rot, damage by worms and malformed fruit is purged, then Fructus Jujubae is put into large-scale cylinder
Screened in screening machine, remove the debris in Fructus Jujubae, the Fructus Jujubae removing impurity removing is classified by head；
(2) bubble type Pyatyi cleaning: the Fructus Jujubae after classification is carried out removing heavy material further after bubbling rolling respectively, so
Realize preliminary three-level cleaning through high-pressure spraying and hairbrush spray more afterwards；Fructus Jujubae after cleaning rolls through pure water and cleans and pure
After the completion of water purification high-pressure spraying, two-stage cleaning makes Chinese date purify further；
(3) machine barking: the cleaned Fructus Jujubae in step (2) is adopted Buddha's warrior attendant sand roller skinning machine to remove the peel, after Fructus Corni is removed,
Leave jujube pulp it is ensured that the integrity of Fructus Jujubae；
(4) negative pressure of vacuum cook: by peeling after Fructus Jujubae put in vacuum impregnation tank cook, evacuation in vacuum impregnation tank so that
Water in vacuum impregnation tank reaches 75 DEG C and can seethe with excitement, steaming and decocting 60min；Vitamin c meeting heavy damage more than 80 DEG C, can have
Effect is kept vitamin content and is exempted from destruction, keeps original flavor and the color and luster of Chinese date simultaneously；Steaming and decocting water quality is Fructus Jujubae quality
3-5 times；
(5) impregnate: after the water in vacuum impregnation tank is allowed to dry, is rinsed to cooling down completely with clear water, add sugar in vacuum impregnation tank
Liquid, sugar liquid there was not Fructus Jujubae face, normal temperature dipping 45-50h；(6) dry and pack: the Fructus Jujubae after dipping is carried out microwave drying sterilization, kills
Packed after bacterium.In step (5), the concentration of sugar liquid is 76%.
The present invention illustrates detailed process equipment and the technological process of the present invention by above-mentioned case study on implementation, but the present invention is simultaneously
It is not limited only to above-mentioned detailed process equipment and technological process, that is, do not mean that the present invention has to rely on above-mentioned detailed process equipment
Could implement with technological process.Described those skilled in the art it will be clearly understood that any improvement in the present invention, to the present invention
The interpolation of the equivalence replacement of each raw material of product and auxiliary element, selection of concrete mode etc., all fall within protection scope of the present invention
Within the scope of disclosure.
Claims (4)
1. a kind of preparation method of the preserved fruit jujube products of no skin it is characterised in that: comprise the following steps: (1) air blast remove impurity formula
Level Four is screened: will rot, damages by worms and malformed fruit is purged, then put into Fructus Jujubae in large-scale trommelling machine and screened,
Remove the debris in Fructus Jujubae, the Fructus Jujubae removing impurity removing is classified by head；(2) bubble type Pyatyi cleaning: the Fructus Jujubae after classification is divided
Remove heavy material after not carrying out bubbling rolling further, then realize preliminary three through high-pressure spraying and hairbrush spray again
Level cleaning；Two-stage cleaning after the completion of pure water rolls cleaning and pure water high-pressure spraying makes Chinese date enter one to Fructus Jujubae after cleaning again
Step purifies；(3) machine barking: the cleaned Fructus Jujubae in step (2) is adopted Buddha's warrior attendant sand roller skinning machine to remove the peel, Fructus Corni is removed
Afterwards, leave jujube pulp it is ensured that the integrity of Fructus Jujubae；(4) negative pressure of vacuum cooks: the Fructus Jujubae after peeling is put in vacuum impregnation tank and cooks,
Evacuation in vacuum impregnation tank so that the water in vacuum impregnation tank reaches 75 DEG C can seethe with excitement, steaming and decocting 40-60min；(5) impregnate:
After water in vacuum impregnation tank is allowed to dry, is rinsed to cooling down completely with clear water, add sugar liquid in vacuum impregnation tank, sugar liquid there was not Fructus Jujubae
Face, normal temperature dipping 45-50h；(6) dry and pack: the Fructus Jujubae after dipping is carried out microwave drying sterilization, is packed after sterilization.
2. the preserved fruit jujube products of no skin according to claim 1 preparation method it is characterised in that: described step (4)
Middle steaming and decocting water quality is 3-5 times of Fructus Jujubae quality.
3. the preserved fruit jujube products of no skin according to claim 1 preparation method it is characterised in that: in step (5) sugar
The concentration of liquid is 75-78%.
4. the preserved fruit jujube products of no skin according to claim 3 preparation method it is characterised in that: in step (5) sugar
The concentration of liquid is 76%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610757764.4A CN106359806A (en) | 2016-08-30 | 2016-08-30 | Preparation method of skin-free preserved Chinese date products |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610757764.4A CN106359806A (en) | 2016-08-30 | 2016-08-30 | Preparation method of skin-free preserved Chinese date products |
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| CN106359806A true CN106359806A (en) | 2017-02-01 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610757764.4A Pending CN106359806A (en) | 2016-08-30 | 2016-08-30 | Preparation method of skin-free preserved Chinese date products |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107373480A (en) * | 2017-06-26 | 2017-11-24 | 无棣鑫义食品有限公司 | A kind of compound red dates production processing technology |
| CN108835352A (en) * | 2018-07-10 | 2018-11-20 | 杨丽 | Nourishing red date preserved fruit and its processing method |
| CN110301513A (en) * | 2019-06-21 | 2019-10-08 | 乐陵市德润健康食品有限公司 | A kind of preparation method of seedless preserved fruit haw products |
Citations (3)
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| CN102450374A (en) * | 2010-10-21 | 2012-05-16 | 陕西清涧人和仙枣业有限责任公司 | Processing method of jujube crisp slices |
| CN102919484A (en) * | 2012-11-08 | 2013-02-13 | 通化师范学院 | Production method of original preserved fruit from wild actinidia arguta |
| CN103918857A (en) * | 2013-03-13 | 2014-07-16 | 郑州市帅龙红枣食品有限公司 | Production method for red date preserves |
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- 2016-08-30 CN CN201610757764.4A patent/CN106359806A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102450374A (en) * | 2010-10-21 | 2012-05-16 | 陕西清涧人和仙枣业有限责任公司 | Processing method of jujube crisp slices |
| CN102919484A (en) * | 2012-11-08 | 2013-02-13 | 通化师范学院 | Production method of original preserved fruit from wild actinidia arguta |
| CN103918857A (en) * | 2013-03-13 | 2014-07-16 | 郑州市帅龙红枣食品有限公司 | Production method for red date preserves |
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| 北京市朝阳区教育委员会 北京市朝阳社区学院: "《做幸福主妇-居家生活打理手册》", 31 October 2014, 中国商务出版社 * |
| 张 璐, 许牡丹: "蜜枣加工的真空三步法新技术", <食品工业科技> * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107373480A (en) * | 2017-06-26 | 2017-11-24 | 无棣鑫义食品有限公司 | A kind of compound red dates production processing technology |
| CN108835352A (en) * | 2018-07-10 | 2018-11-20 | 杨丽 | Nourishing red date preserved fruit and its processing method |
| CN108835352B (en) * | 2018-07-10 | 2021-12-17 | 金果园老农（北京）食品股份有限公司 | Nutritional red date preserved fruit and processing method thereof |
| CN110301513A (en) * | 2019-06-21 | 2019-10-08 | 乐陵市德润健康食品有限公司 | A kind of preparation method of seedless preserved fruit haw products |
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Application publication date: 20170201 |
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