CN107373480A - A kind of compound red dates production processing technology - Google Patents
A kind of compound red dates production processing technology Download PDFInfo
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- CN107373480A CN107373480A CN201710493155.7A CN201710493155A CN107373480A CN 107373480 A CN107373480 A CN 107373480A CN 201710493155 A CN201710493155 A CN 201710493155A CN 107373480 A CN107373480 A CN 107373480A
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- jujube
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- red dates
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 16
- 150000001875 compounds Chemical class 0.000 title claims abstract description 14
- 241001247821 Ziziphus Species 0.000 claims abstract description 87
- 238000001035 drying Methods 0.000 claims abstract description 25
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 23
- 239000000463 material Substances 0.000 claims abstract description 18
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 15
- 239000011435 rock Substances 0.000 claims abstract description 13
- 238000010438 heat treatment Methods 0.000 claims abstract description 12
- 238000001914 filtration Methods 0.000 claims abstract description 3
- 238000002156 mixing Methods 0.000 claims description 11
- 238000001816 cooling Methods 0.000 claims description 10
- 241000205585 Aquilegia canadensis Species 0.000 claims description 9
- 235000007516 Chrysanthemum Nutrition 0.000 claims description 9
- 244000241838 Lycium barbarum Species 0.000 claims description 9
- 235000015459 Lycium barbarum Nutrition 0.000 claims description 9
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 9
- 238000003556 assay Methods 0.000 claims description 9
- 238000010411 cooking Methods 0.000 claims description 9
- 235000008397 ginger Nutrition 0.000 claims description 9
- 238000004806 packaging method and process Methods 0.000 claims description 9
- 238000012856 packing Methods 0.000 claims description 9
- 235000002722 Dioscorea batatas Nutrition 0.000 claims description 8
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims description 8
- 240000001811 Dioscorea oppositifolia Species 0.000 claims description 8
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims description 8
- 235000015165 citric acid Nutrition 0.000 claims description 8
- 239000004615 ingredient Substances 0.000 claims description 5
- 244000273928 Zingiber officinale Species 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 3
- 244000189548 Chrysanthemum x morifolium Species 0.000 claims 2
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 235000015097 nutrients Nutrition 0.000 abstract description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 230000035764 nutrition Effects 0.000 abstract description 5
- 229920001864 tannin Polymers 0.000 abstract description 5
- 235000018553 tannin Nutrition 0.000 abstract description 5
- 239000001648 tannin Substances 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 4
- TUSDEZXZIZRFGC-UHFFFAOYSA-N 1-O-galloyl-3,6-(R)-HHDP-beta-D-glucose Natural products OC1C(O2)COC(=O)C3=CC(O)=C(O)C(O)=C3C3=C(O)C(O)=C(O)C=C3C(=O)OC1C(O)C2OC(=O)C1=CC(O)=C(O)C(O)=C1 TUSDEZXZIZRFGC-UHFFFAOYSA-N 0.000 abstract description 2
- 239000001263 FEMA 3042 Substances 0.000 abstract description 2
- LRBQNJMCXXYXIU-PPKXGCFTSA-N Penta-digallate-beta-D-glucose Natural products OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@@H]2[C@H]([C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-PPKXGCFTSA-N 0.000 abstract description 2
- 230000002378 acidificating effect Effects 0.000 abstract description 2
- 235000019658 bitter taste Nutrition 0.000 abstract description 2
- 238000000354 decomposition reaction Methods 0.000 abstract description 2
- 208000030208 low-grade fever Diseases 0.000 abstract description 2
- LRBQNJMCXXYXIU-NRMVVENXSA-N tannic acid Chemical compound OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@@H]2[C@H]([C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-NRMVVENXSA-N 0.000 abstract description 2
- 229940033123 tannic acid Drugs 0.000 abstract description 2
- 235000015523 tannic acid Nutrition 0.000 abstract description 2
- 229920002258 tannic acid Polymers 0.000 abstract description 2
- 241000723353 Chrysanthemum Species 0.000 description 7
- 241000234314 Zingiber Species 0.000 description 6
- 244000269722 Thea sinensis Species 0.000 description 4
- 235000019640 taste Nutrition 0.000 description 4
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 2
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 2
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 238000002386 leaching Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 239000004576 sand Substances 0.000 description 2
- 239000006188 syrup Substances 0.000 description 2
- 235000020357 syrup Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000004879 dioscorea Nutrition 0.000 description 1
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- 235000012054 meals Nutrition 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 150000004965 peroxy acids Chemical class 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- 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
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
-
- 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
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The present invention relates to food processing field, particularly discloses a kind of compound red dates production processing technology.Its step of is：Heating and filtering is into leachate after auxiliary material is mixed with water：Reduction liquid glucose is made after rock sugar is mixed with water, citric acid；It is soaked first after leachate and jujube are mixed；Secondary be soaked is carried out after jujube and reduction liquid glucose are mixed；Drying will be dried after attached sugared rinsed clean.The addition of auxiliary material adds red date nutrient in the present invention, the addition of rock sugar, citric acid improves flavor, decomposes tannin removal bitter taste, be sour-sweet moderate, and be soaked first, it is secondary be soaked, effective control of drying temperature at utmost remains original nutrition, the secondary low-grade fever weakly acidic condition being soaked meets tannin（Also known as tannic acid）Decomposition condition so that final products of the invention had not only remained original red date nutrient but also had improved flavor comprehensively.
Description
Technical field
The present invention relates to food processing field, more particularly to a kind of compound red dates production processing technology.
Background technology
With the quickening pace of modern life, increasing fast food enters into the life of people, jujube as it is a kind of it is deep by
The food that people like, not only features good taste, and with abundant tonic effect, therefore be also machined to various fast
Meal food.Red dates production processing technology mainly has two major classes in the market, first, preserved fruit, is divided to two kinds：One kind is to use white sand
Sugar prepares syrup for primary raw material, and the jujube advantage after cooked, drying processing is in good taste, flexible, nutritious, is guaranteed the quality
Phase is grown, and shortcoming is that controlling of production process requirement is tight, grasps not and sand return, the sugared phenomenon of stream with great difficulty occurs, and cost of material is high, sugariness
Greatly；Another kind is to prepare syrup with maltose or maltose etc. for primary raw material, and the jujube advantage after cooked, drying processing is into
This is low, and shortcoming is that mouthfeel is bad, and without toughness, sugariness is low, and the shelf-life is short, the problems such as microorganism is exceeded easily occurs.It is this kind of
Technique original nutrition of jujube, particularly vitamin due to pyroprocess heavy damage.Another kind of is former jujube class：Cleaned, baking
Jujube after dry processing, though can farthest retain former jujube nutrition, the tannin in pericarp is not decomposed effectively, the taste of former jujube
Bitter, astringent sense does not improve.Therefore in the prevalence of peracid or cross sweet tea, poor taste, nutrition leak, weak flavor the problem of.
The content of the invention
The present invention in order to make up prior art the defects of, there is provided one kind can produce it is sour-sweet it is moderate, can retain comprehensively
Original red date nutrient, and can improve the compound red dates production processing technology of the jujube of flavor.
The present invention is achieved through the following technical solutions：
A kind of compound red dates production processing technology, it is characterized in that, using following steps：
1）Pretreatment：
a）Auxiliary material：The auxiliary material is any of ginger, Chinese yam, chrysanthemum, tealeaves, matrimony vine and honeysuckle, at auxiliary material
Reason, if ginger or Chinese yam, then carries out slicing treatment, if chrysanthemum, tealeaves, matrimony vine or honeysuckle, then cleaned, so
Afterwards by auxiliary material and water according to mass ratio 1:1.8-2.2 ratio mixing, after heating is cooked, filtering, cooling, take leachate standby
With；
B) major ingredient：Major ingredient is jujube, and jujube is classified, and then will be cleaned up after the jujube stoning after classification；
c）Rock sugar：Citric acid heating and cooking is added after rock sugar is mixed with water into reduction liquid glucose, is then cooled down；
2）It is soaked first：According to mass ratio it is 1.8-2.2 by the leachate of auxiliary material and jujube:1 ratio is admixed together to be soaked；
3）It is secondary to be soaked：By the jujube by being soaked first and reduction liquid glucose according to mass ratio 1:1.4-1.6 ratio be mixed into
It is soaked together；
4）Attached sugar is removed by rinsing is carried out by the secondary jujube being soaked；
5）Drying；
6）Jujube after drying is selected, selects tattered jujube, residual core jujube；
7）Packaging：Packed according to packing specification；
8）Storage：Packaged finished product is tested, sticks on the quality certification after the assay was approved.
In step a）In, the mass ratio of water and auxiliary material is 2:1, brew time is 25-30 minutes.
In step b）In, grade scale is：One-level（Φ ＞ 2.2cm）, two level（2.2cm >=Φ ＞ 2.0cm）, three-level
（2.0cm >=Φ ＞ 1.8cm）Level Four（1.8cm >=Φ ＞ 1.6cm）, Pyatyi（1.6cm >=Φ ＞ 1.4cm）, six grades（Φ≤
1.4cm）.
In step c）In, the mass ratio of water and rock sugar is 1:1, add 1.5 grams of citric acids according to 1000 grams of water and rock sugar
Ratio adds citric acid, and brew time is 20-25 minutes.
In step 2）In, the mass ratio of leachate and jujube is 2：1, the time is soaked as 7.5~8.5 hours.
In step 3）In, the jujube and the mass ratio of reduction liquid glucose that are soaked first are 1:1.5, it is small to be soaked the time 23~25
When.
In step 5）In, drying temperature is at 60-70 DEG C.
In step a）And c) in, jujube is cooled to less than 50 DEG C using Temperature fall method.
The beneficial effects of the invention are as follows：
The addition of auxiliary material adds red date nutrient in the present invention, and the addition of rock sugar, citric acid improves flavor, decomposes tannin removal
It is bitter taste, sour-sweet moderate, and be soaked first, it is secondary be soaked, effective control of drying temperature at utmost remains original nutrition,
The secondary low-grade fever weakly acidic condition being soaked meets tannin（Also known as tannic acid）Decomposition condition so that final products of the invention were both complete
Face remains original red date nutrient improves flavor again.
Embodiment
It is below the specific embodiment of the present invention.
Major ingredient：Jujube, it is desirable to which fruit type is full, pulp is plump, is classified to satisfactory jujube, and grade scale is：
One-level（Φ ＞ 2.2cm）, two level（2.2cm >=Φ ＞ 2.0cm）, three-level（2.0cm >=Φ ＞ 1.8cm）Level Four（1.8cm ≥Φ
＞ 1.6cm）, Pyatyi（1.6cm >=Φ ＞ 1.4cm）, six grades（Φ≤1.4cm）；Then cleaned up after jujube is enucleated standby；
Auxiliary material：For any of ginger, Chinese yam, chrysanthemum, tealeaves, matrimony vine, honeysuckle, if ginger or Chinese yam, then carry out
Slicing treatment, if chrysanthemum, tealeaves, matrimony vine or honeysuckle, then cleaned, then by any one auxiliary material and water according to matter
Measure ratio 1:1.8-2.2 ratio mixing, heating are carried out after cooking 25-30 minutes, filter out leachate, and leachate is cooled to
It is less than 50 DEG C, standby：Such as
1st, after ginger is cut into slices and water is according to 1:1.8 ratio heating filtered after cooking 25 minutes, and Temperature fall is cooled to
Ginger leachate is obtained after less than 50 DEG C；
2nd, by after yam slices and water is according to 1:2 ratio heating filtered after cooking 28 minutes, and Temperature fall is cooled to 50
Chinese yam leachate is obtained after below DEG C：
3rd, after chrysanthemum is cleaned up and water is according to 1:2.2 ratio heating filtered after cooking 30 minutes, and Temperature fall is cold
But to obtaining chrysanthemum leachate after less than 50 DEG C；
4th, after tealeaves is cleaned up and water is according to 1:2.2 ratio heating filtered after cooking 25 minutes, and Temperature fall is cold
But to obtaining tea water extract after less than 50 DEG C；
5th, after matrimony vine is cleaned up and water is according to 1:2 ratio heating filtered after cooking 30 minutes, Temperature fall cooling
Matrimony vine leachate is obtained after to less than 50 DEG C；
6th, after honeysuckle is cleaned up and water is according to 1:1.8 ratio heating filtered after cooking 28 minutes, Temperature fall
Honeysuckle leachate is obtained after being cooled to less than 50 DEG C；
Rock sugar：500 grams of rock sugar are added according to 500 grams of water, after then adding the ratio mixing of 1.5 grams of citric acids, adds and cooks
20-25 minutes, for example, cook 20 minutes, 22 minutes or 25 minutes can, then by Temperature fall, be cooled to 50 DEG C with
It is standby after lower；
Embodiment one：
1）According to mass ratio it is 1.8 by ginger leachate and standby jujube:1 ratio is admixed together to be soaked first,
The time is soaked as 7.5 hours；
2）By the jujube being soaked first and reduction liquid glucose according to mass ratio be 1:1.4 ratio mixing progress is secondary to be soaked, and is soaked
Time is 23 hours；
3）It will be rinsed by the secondary jujube being soaked, attached sugar washed；
4）Jujube by rinsing is dried, drying temperature is controlled at 60 DEG C；
5）It will be selected after jujube Temperature fall cooling after drying, select tattered jujube, residual core jujube；
6）Packaging：Packed according to packing specification；
7）Storage：Packaged finished product is tested, sticks on the quality certification after the assay was approved.
Embodiment two：
1）According to mass ratio it is 2 by Chinese yam leachate and standby jujube:1 ratio is admixed together to be soaked first, leaching
Time processed is 8 hours；
2）By the jujube being soaked first and reduction liquid glucose according to mass ratio be 1:1.5 ratio mixing progress is secondary to be soaked, and is soaked
Time is 24 hours；
3）It will be rinsed by the secondary jujube being soaked, attached sugar washed；
4）Jujube by rinsing is dried, drying temperature is controlled at 68 DEG C；
5）It will be selected after jujube Temperature fall cooling after drying, select tattered jujube, residual core jujube；
6）Packaging：Packed according to packing specification；
7）Storage：Packaged finished product is tested, sticks on the quality certification after the assay was approved.
Embodiment three：
1）According to mass ratio it is 2.2 by chrysanthemum leachate and standby jujube:1 ratio is admixed together to be soaked first,
The time is soaked as 8.5 hours；
2）By the jujube being soaked first and reduction liquid glucose according to mass ratio be 1:1.6 ratio mixing progress is secondary to be soaked, and is soaked
Time is 25 hours；
3）It will be rinsed by the secondary jujube being soaked, attached sugar washed；
4）Jujube by rinsing is dried, drying temperature is controlled at 70 DEG C；
5）It will be selected after jujube Temperature fall cooling after drying, select tattered jujube, residual core jujube；
6）Packaging：Packed according to packing specification；
7）Storage：Packaged finished product is tested, sticks on the quality certification after the assay was approved.
Example IV：
1）According to mass ratio it is 2.2 by tea water extract and standby jujube:1 ratio is admixed together to be soaked first,
The time is soaked as 7.5 hours；
2）By the jujube being soaked first and reduction liquid glucose according to mass ratio be 1:1.6 ratio mixing progress is secondary to be soaked, and is soaked
Time is 23 hours；
3）It will be rinsed by the secondary jujube being soaked, attached sugar washed；
4）Jujube by rinsing is dried, drying temperature is controlled at 65 DEG C；
5）It will be selected after jujube Temperature fall cooling after drying, select tattered jujube, residual core jujube；
6）Packaging：Packed according to packing specification；
7）Storage：Packaged finished product is tested, sticks on the quality certification after the assay was approved.
Example IV：
1）According to mass ratio it is 2 by tea water extract and standby jujube:1 ratio is admixed together to be soaked first, leaching
Time processed is 8.5 hours；
2）By the jujube being soaked first and reduction liquid glucose according to mass ratio be 1:1.6 ratio mixing progress is secondary to be soaked, and is soaked
Time is 24 hours；
3）It will be rinsed by the secondary jujube being soaked, attached sugar washed；
4）Jujube by rinsing is dried, drying temperature is controlled at 68 DEG C；
5）It will be selected after jujube Temperature fall cooling after drying, select tattered jujube, residual core jujube；
6）Packaging：Packed according to packing specification；
7）Storage：Packaged finished product is tested, sticks on the quality certification after the assay was approved.
Embodiment five：
1）According to mass ratio it is 1.8 by matrimony vine leachate and standby jujube:1 ratio is admixed together to be soaked first,
The time is soaked as 8 hours；
2）By the jujube being soaked first and reduction liquid glucose according to mass ratio be 1:1.5 ratio mixing progress is secondary to be soaked, and is soaked
Time is 25 hours；
3）It will be rinsed by the secondary jujube being soaked, attached sugar washed；
4）Jujube by rinsing is dried, drying temperature is controlled at 68 DEG C；
5）It will be selected after jujube Temperature fall cooling after drying, select tattered jujube, residual core jujube；
6）Packaging：Packed according to packing specification；
7）Storage：Packaged finished product is tested, sticks on the quality certification after the assay was approved.
Embodiment six：
1）According to mass ratio it is 1.8 by honeysuckle leachate and standby jujube:1 ratio is admixed together to be soaked first
System, the time is soaked as 8 hours；
2）By the jujube being soaked first and reduction liquid glucose according to mass ratio be 1:1.5 ratio mixing progress is secondary to be soaked, and is soaked
Time is 25 hours；
3）It will be rinsed by the secondary jujube being soaked, attached sugar washed；
4）Jujube by rinsing is dried, drying temperature is controlled at 68 DEG C；
5）It will be selected after jujube Temperature fall cooling after drying, select tattered jujube, residual core jujube；
6）Packaging：Packed according to packing specification；
7）Storage：Packaged finished product is tested, sticks on the quality certification after the assay was approved.
In addition to technical characteristic described in specification, remaining technical characteristic is technology known to those skilled in the art.
Claims (8)
1. a kind of compound red dates production processing technology, it is characterized in that, using following steps：
1）Pretreatment：
a）Auxiliary material：The auxiliary material is any of ginger, Chinese yam, chrysanthemum, tealeaves, matrimony vine and honeysuckle, at auxiliary material
Reason, if ginger or Chinese yam, then carries out slicing treatment, if chrysanthemum, tealeaves, matrimony vine or honeysuckle, then cleaned, so
Afterwards by auxiliary material and water according to mass ratio 1:1.8-2.2 ratio mixing, after heating is cooked, filtering, cooling, take leachate standby
With；
B) major ingredient：Major ingredient is jujube, and jujube is classified, and then will be cleaned up after the jujube stoning after classification；
c）Rock sugar：Citric acid heating and cooking is added after rock sugar is mixed with water into reduction liquid glucose, is then cooled down；
2）It is soaked first：According to mass ratio it is 1.8-2.2 by the leachate of auxiliary material and jujube:1 ratio is admixed together to be soaked；
3）It is secondary to be soaked：By the jujube by being soaked first and reduction liquid glucose according to mass ratio 1:1.4-1.6 ratio be mixed into
It is soaked together；
4）Attached sugar is removed by rinsing is carried out by the secondary jujube being soaked；
5）Drying；
6）Jujube after drying is selected, selects tattered jujube, residual core jujube；
7）Packaging：Packed according to packing specification；
8）Storage：Packaged finished product is tested, sticks on the quality certification after the assay was approved.
2. compound red dates production processing technology according to claim 1, it is characterized in that, in step a）In, water and auxiliary material
Mass ratio be 2:1, brew time is 25-30 minutes.
3. compound red dates production processing technology according to claim 1, it is characterized in that, in step b）In, grade scale
For：One-level（Φ ＞ 2.2cm）, two level（2.2cm >=Φ ＞ 2.0cm）, three-level（2.0cm >=Φ ＞ 1.8cm）Level Four（1.8cm
>=Φ ＞ 1.6cm）, Pyatyi（1.6cm >=Φ ＞ 1.4cm）, six grades（Φ≤1.4cm）.
4. compound red dates production processing technology according to claim 1, it is characterized in that, in step c）In, water and rock sugar
Mass ratio be 1:1, the ratio that 1.5 grams of citric acids are added according to 1000 grams of water and rock sugar adds citric acid, brew time 20-
25 minutes.
5. compound red dates production processing technology according to claim 1, it is characterized in that, in step 2）In, leachate and
The mass ratio of jujube is 2：1, the time is soaked as 7.5~8.5 hours.
6. compound red dates production processing technology according to claim 1, it is characterized in that, in step 3）In, it is soaked first
Jujube and reduction liquid glucose mass ratio be 1:1.5, it is soaked the time 23~25 hours.
7. compound red dates production processing technology according to claim 1, it is characterized in that, in step 5）In, drying temperature
At 60-70 DEG C.
8. compound red dates production processing technology according to claim 1, it is characterized in that, in step a）And c) in, use
Jujube is cooled to less than 50 DEG C by Temperature fall method.
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Cited By (1)
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| CN108576700A (en) * | 2018-03-16 | 2018-09-28 | 新郑市疆郑枣业有限公司 | Jujube is dry and preparation method thereof |
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