CN108719871A - A kind of processing method that instant jujube is dry - Google Patents
A kind of processing method that instant jujube is dry Download PDFInfo
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- CN108719871A CN108719871A CN201810488024.4A CN201810488024A CN108719871A CN 108719871 A CN108719871 A CN 108719871A CN 201810488024 A CN201810488024 A CN 201810488024A CN 108719871 A CN108719871 A CN 108719871A
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- jujube
- processing method
- instant
- dry
- dry processing
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Classifications
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- 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
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention relates to the processing methods that a kind of instant jujube is done, and using low temperature drying, jujube color is shallower, and color brightness is relatively good；Wind speed when suitable for reducing dry, reduces the fragrance loss of jujube；Vitamin C oxygenolysis, the sugar caramelization when heated in jujube is avoided, red date nutrient value is improved.
Description
Technical field
The present invention relates to jujube manufacture fields, relate generally to a kind of processing method that instant jujube is dry.
Background technology
Fresh red jujube causes great waste, therefore the deep processing of jujube has very much because water content is high, is not easy storage and transport
Necessity is one of current most popular method using air drying methods processing.Research using heated-air drying jujube has
Many, Li Huanrong etc. are compared using two different drying modes, shadow of the drying temperature to jujube quality when finding dry
It rings maximum.Fragrance is also one of the standard that jujube quality is distinguished, and there is also differences for influence of the different drying temperatures to fragrance.
Determine that drying temperature, different temperature-rising methods can also influence the quality of jujube according to knowhow.Wood closes Talmy Ji and carries
?《The single factor experiment of jujube Airflow Drying Characteristic is analyzed》It is middle that jujube dried product, analysis are processed by the way of heated-air drying
The influence factor of jujube drying, and analysis of experiments is carried out to influence factor, each influence factor is found out to dry according to test result
The influence of dry rate, and by each influence factor of analyzing and researching to the quality of jujube and the influence of fragrance, compare it is each because
The influence size that element dries jujube provides Technical Reference foundation for the production of jujube drying process.
Invention content
The present invention improves quality, enriches mouthfeel, Shelf-life provides a kind of instant to promote Chinese date food to process
The dry processing method of jujube.
A kind of processing method that instant jujube is dry, it is characterised in that be made of the following steps：
1）, select fresh mature jujube, cleaned with the ethanol solution of a concentration of 30-35%, it is cool to moisture be 60-70%, it is cold
It hides and preserves；
2）, jujube obtained by step is enucleated, wind speed 0.4-0.5m/s, to arrange density for 10-12kg/m2, in 35-40 DEG C of hot wind
Drying to moisture is 20-25%, and kept dry is spare；
3）, by step 2 gained jujube immerse cheese sauce, leach, in -5-0 DEG C freeze 2-3 hour, be added 30-35% honey, bleeding
After wrap pumpkin benevolence, toasted 5-6 minute in 90-100 DEG C, it is cooling after packing preservation.
It is an advantage of the invention that：
A kind of dry processing method of instant jujube of the present invention, certain moisture is pre-dried in jujube, after causing figure slightly soft
De- core is carried out, is conducive to keep its shape and integrality, is more advantageous to further processing.Using low temperature drying, jujube color compared with
Shallow, color brightness is relatively good.Vitamin C in jujube oxygenolysis when heated is can effectively avoid, chemistry occurs with amino acid
Reaction, makes jujube color burn；It is also beneficial to avoid the sugar caramelization of jujube, causes the color burn of jujube.The color of jujube
Pool is to influence the direct factor of sale, and jujube is also red date nutrient ingredient containing sugar and vitamin C, and it is excessive to be not easy loss.
For the jujube fragrance for the jujube dried when wind speed is high than thin, the jujube fragrance dried when wind speed is low is denseer, for keep jujube compared with
High-quality, wind speed should not be too large when dry, reduce the fragrance loss of jujube.Suitable row's density is also beneficial to the uniform of drying.
And its mouthfeel is enriched by cheese, honey, pumpkin benevolence, it has additional nutrients, improves ornamental value.
Specific implementation mode
It is further illustrated the present invention below by specific embodiment.
Embodiment one
A kind of processing method that instant jujube is dry, it is characterised in that be made of the following steps：
1）, select fresh mature jujube, cleaned with a concentration of 35% ethanol solution, it is cool to moisture be 60%, it is stored refrigerated；
2）, jujube obtained by step is enucleated, wind speed 0.5m/s, to arrange density for 11kg/m2, in 35 DEG C of heated-air dryings to moisture
Content is 20%, and kept dry is spare；
3）, by step 2 gained jujube immerse cheese sauce, leach, in -5 DEG C freeze 2 hours, be added 35% honey, wrapped after bleeding
Pumpkin benevolence is toasted 5 minutes in 95 DEG C, is dispensed and is preserved after cooling.
Claims (6)
1. a kind of dry processing method of instant jujube, it is characterised in that be made of the following steps：
1）, select fresh mature jujube, cleaned with ethanol solution, it is cool to moisture be 60-70%, it is stored refrigerated；
2）, jujube obtained by step is enucleated, be homogeneously disposed in 35-40 DEG C of progress heated-air drying, kept dry is spare；
3）, by step 2 gained jujube immerse cheese sauce, leach, in -5-0 DEG C freeze 2-3 hour, be added 30-35% honey, bleeding
After wrap pumpkin benevolence, toasted, dispense and preserve after cooling.
2. a kind of dry processing method of instant jujube according to claim 1, it is characterised in that step 1 ethanol solution concentration
For 30-35%.
3. a kind of dry processing method of instant jujube according to claim 1, it is characterised in that step 2 heated-air drying wind speed
For 0.4-0.5m/s.
4. a kind of dry processing method of instant jujube according to claim 1, it is characterised in that step 2 heated-air drying row is close
Degree is 10-12kg/m2.
5. a kind of dry processing method of instant jujube according to claim 1, it is characterised in that step 2 drying to moisture contains
Amount is 20-25%.
6. a kind of dry processing method of instant jujube according to claim 1, it is characterised in that step 3 baking process is：
It is toasted 5-6 minutes in 90-100 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810488024.4A CN108719871A (en) | 2018-05-21 | 2018-05-21 | A kind of processing method that instant jujube is dry |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810488024.4A CN108719871A (en) | 2018-05-21 | 2018-05-21 | A kind of processing method that instant jujube is dry |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108719871A true CN108719871A (en) | 2018-11-02 |
Family
ID=63937682
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810488024.4A Pending CN108719871A (en) | 2018-05-21 | 2018-05-21 | A kind of processing method that instant jujube is dry |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108719871A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101664223A (en) * | 2008-06-13 | 2010-03-10 | 王新才 | Low-temperature vacuum continuous quick drying technology for fresh jujube |
| CN101836671A (en) * | 2010-06-12 | 2010-09-22 | 陕西科技大学 | Method for processing crispy fresh jujube |
-
2018
- 2018-05-21 CN CN201810488024.4A patent/CN108719871A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101664223A (en) * | 2008-06-13 | 2010-03-10 | 王新才 | Low-temperature vacuum continuous quick drying technology for fresh jujube |
| CN101836671A (en) * | 2010-06-12 | 2010-09-22 | 陕西科技大学 | Method for processing crispy fresh jujube |
Non-Patent Citations (3)
| Title |
|---|
| 木合塔尔·米吉提: "红枣热风干燥特性的单因素试验分析", 《农机化研究》 * |
| 葛会贤等: "《农畜产品开发指南》", 30 June 2000, 中国农业出版社 * |
| 鲁周民等: "《红枣优质栽培与贮藏加工技术问答》", 30 September 2010, 西北农林科技大学出版社 * |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20181102 |
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| RJ01 | Rejection of invention patent application after publication |