CN108850135A - 一种冬枣干的制作方法 - Google Patents
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- 201000010099 disease Diseases 0.000 claims abstract description 5
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims abstract description 5
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- 244000126002 Ziziphus vulgaris Species 0.000 description 4
- 235000008529 Ziziphus vulgaris Nutrition 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 235000019154 vitamin C Nutrition 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- 240000001592 Amaranthus caudatus Species 0.000 description 1
- 235000009328 Amaranthus caudatus Nutrition 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
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- 206010044565 Tremor Diseases 0.000 description 1
- 235000012735 amaranth Nutrition 0.000 description 1
- 239000004178 amaranth Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
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- 238000004821 distillation Methods 0.000 description 1
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- 235000013372 meat Nutrition 0.000 description 1
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- 239000011435 rock Substances 0.000 description 1
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
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- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/005—Preserving by heating
- A23B7/01—Preserving by heating by irradiation or electric treatment
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/015—Preserving by irradiation or electric treatment without heating effect
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- A—HUMAN NECESSITIES
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- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
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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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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明公开了一种冬枣干的制作方法,1）选料：选择无霉变、无机械破坏、颗粒饱满、无病虫害的冬枣，洗净沥干水分备用；2）预处理：用去核器将选取的冬枣去核；3）护色：将冬枣片放在食盐水中浸泡然后捞出备用；4）清洗：将护色后捞出的冬枣片放在流动的清水中浸泡，然后用红外线灯和紫外线灯进行杀菌，备用；5）速冻：将清洗后的冬枣片放在托盘上，然后将托盘送入氮气冷冻机中，用氮气将冬枣片冷冻；6）加热升华干燥：将速冻后的冬枣片迅速转移至加热室加热；7）包装：将干燥后的冬枣片装袋包装即可，本发明有效的提高的冬枣片的储存时间、制作简单等优点。
Description
技术领域
本发明涉及一种冬枣干的制作方法，应用于冬枣酒的制造领域。
背景技术
冬枣(亦称雁来红、苹果枣、冰糖枣、黄骅冬枣、庙上冬枣、沾化冬枣)是鲁北地区的一个优质晚熟鲜食品种。冬枣属于鼠李科，枣属。是无刺枣树的一个晚熟鲜食优良品种。分布于山西、河北、山东等地。冬枣一般在阳历10月-11月份自然成熟，因北方天气入寒较早，因此得名“冬枣”。冬枣的最大特点是维生素C含量极高，每100克果肉维生素C含量高达380～600毫克。
冬枣是枣树的一个栽培品种。发源于山东省滨州市沾化区下洼镇，是无刺枣树的一个晚熟鲜食优良品种，也是公认的品质最好的鲜食枣品种。平均单果重17.5g，最大单果重可达25g，状如苹果，有“小苹果”之称。果皮赭红光亮、皮薄肉脆、甘甜清香、营养丰富，可食率达95%。
冬枣深加工产品中最多的就是冬枣干，但是现有的冬枣干的制作工艺并不完善，制作的冬枣干中会残留病原菌和冬枣中的活性酶，使得冬枣的保存时间变短。
发明内容
针对上述技术问题，本发明公开了一种保存时间长的冬枣干的制作方法。
本发明公开了一种冬枣干的制作方法，包括以下步骤：
1）选料：选择无霉变、无机械破坏、颗粒饱满、无病虫害的冬枣，洗净沥干水分备用；
2）预处理：用去核器将选取的冬枣去核，然后将去核后的冬枣切割成厚度为5-7mm的冬枣片备用；
3）护色：将冬枣片放在80℃-90℃含量0.5%-1.5%的食盐水中，浸泡45s-55s，然后捞出备用；
4）清洗：将护色后捞出的冬枣片放在流动的清水中浸泡5-10分钟，然后捞出冬枣沥干水分，然后用红外线灯和紫外线灯进行杀菌，备用；
5）速冻：将清洗后的冬枣片放在托盘上，然后将托盘送入氮气冷冻机中，用氮气将冬枣片冷冻20-30分钟；
6）加热升华干燥：将速冻后的冬枣片迅速转移至80-90℃的加热室加热8-10分钟；
7）包装：将干燥后的冬枣片装袋包装即可。
本发明所述的一种冬枣干的制作方法，其有益效果为：本发明通过液氮冷冻和加热干燥，能够使得冬枣片中的水分快速大量的升华，通过杀菌灯对冬枣片进行杀菌。
具体实施方式
本发明公开了一种冬枣干的制作方法，包括以下步骤：
1）选料：选择无霉变、无机械破坏、颗粒饱满、无病虫害的冬枣，洗净沥干水分备用；
2）预处理：用去核器将选取的冬枣去核，然后将去核后的冬枣切割成厚度为5-7mm的冬枣片备用；
3）护色：将冬枣片放在80℃-90℃含量0.5%-1.5%的食盐水中，浸泡45s-55s，然后捞出备用；
4）清洗：将护色后捞出的冬枣片放在流动的清水中浸泡5-10分钟，然后捞出冬枣沥干水分，然后用红外线灯和紫外线灯进行杀菌，备用；
5）速冻：将清洗后的冬枣片放在托盘上，然后将托盘送入氮气冷冻机中，用氮气将冬枣片冷冻20-30分钟；
6）加热升华干燥：将速冻后的冬枣片迅速转移至80-90℃的加热室加热8-10分钟；
7）包装：将干燥后的冬枣片装袋包装即可。
有益效果：本发明通过液氮冷冻和加热干燥，能够使得冬枣片中的水分快速大量的升华，通过杀菌灯对冬枣片进行杀菌。
实施例：
一种冬枣干的制作方法，包括以下步骤：
1）选料：选择无霉变、无机械破坏、颗粒饱满、无病虫害的冬枣，洗净沥干水分备用；
2）预处理：用去核器将选取的冬枣去核，然后将去核后的冬枣切割成厚度为6mm的冬枣片备用；
3）护色：将冬枣片放在88℃含量1%的食盐水中，浸泡50s，然后捞出备用；
4）清洗：将护色后捞出的冬枣片放在流动的清水中浸泡8分钟，然后捞出冬枣沥干水分，然后用红外线灯和紫外线灯进行杀菌，备用；
5）速冻：将清洗后的冬枣片放在托盘上，然后将托盘送入氮气冷冻机中，用氮气将冬枣片冷冻27分钟；
6）加热升华干燥：将速冻后的冬枣片迅速转移至87℃的加热室加热9分钟；
7）包装：将干燥后的冬枣片装袋包装即可。
以上显示和描述了本发明的基本原理和主要特征和本发明的优点。本行业的技术人员应该了解，本发明不受上述实施例的限制，上述实施例和说明书中描述的仅为本发明的优选例，并不用来限制本发明，在不脱离本发明精神和范围的前提下，本发明还会有各种变化和改进，这些变化和改进都落入要求保护的本发明范围内。本发明要求保护范围由所附的权利要求书及其等效物界定。
Claims (1)
1.一种冬枣干的制作方法，其特征在于：包括以下步骤：
1）选料：选择无霉变、无机械破坏、颗粒饱满、无病虫害的冬枣，洗净沥干水分备用；
2）预处理：用去核器将选取的冬枣去核，然后将去核后的冬枣切割成厚度为5-7mm的冬枣片备用；
3）护色：将冬枣片放在80℃-90℃含量0.5%-1.5%的食盐水中，浸泡45s-55s，然后捞出备用；
4）清洗：将护色后捞出的冬枣片放在流动的清水中浸泡5-10分钟，然后捞出冬枣沥干水分，然后用红外线灯和紫外线灯进行杀菌，备用；
5）速冻：将清洗后的冬枣片放在托盘上，然后将托盘送入氮气冷冻机中，用氮气将冬枣片冷冻20-30分钟；
6）加热升华干燥：将速冻后的冬枣片迅速转移至80-90℃的加热室加热8-10分钟；
7）包装：将干燥后的冬枣片装袋包装即可。
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109566971A (zh) * | 2019-01-22 | 2019-04-05 | 宁夏北方天成生物科技有限公司 | 一种鲜枸杞的抗氧化防色变制干方法 |
| CN110063470A (zh) * | 2019-05-25 | 2019-07-30 | 黄骅市国润生态食品有限公司 | 冬枣干生产工艺 |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1602701A (zh) * | 2004-11-09 | 2005-04-06 | 宋述孝 | 枣的脱水保鲜方法及用该方法制备的脱水保鲜枣 |
| CN107950639A (zh) * | 2017-11-16 | 2018-04-24 | 河北省林业科学研究院 | 一种冬枣干的加工方法 |
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- 2018-05-28 CN CN201810521467.9A patent/CN108850135A/zh active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1602701A (zh) * | 2004-11-09 | 2005-04-06 | 宋述孝 | 枣的脱水保鲜方法及用该方法制备的脱水保鲜枣 |
| CN107950639A (zh) * | 2017-11-16 | 2018-04-24 | 河北省林业科学研究院 | 一种冬枣干的加工方法 |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109566971A (zh) * | 2019-01-22 | 2019-04-05 | 宁夏北方天成生物科技有限公司 | 一种鲜枸杞的抗氧化防色变制干方法 |
| CN110063470A (zh) * | 2019-05-25 | 2019-07-30 | 黄骅市国润生态食品有限公司 | 冬枣干生产工艺 |
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