CN115812927A

CN115812927A - Flavored steamed jujube and preparation method thereof

Info

Publication number: CN115812927A
Application number: CN202211558079.0A
Authority: CN
Inventors: 张群; 杨慧; 宁密密; 李绮丽; 付复华; 苏东林; 刘伟; 谭欢; 李涛; 潘兆平; 于美娟; 黄绿红; 毛颖超
Original assignee: HUNAN AGRICULTURAL PRODUCTS PROCESSING INSTITUTE
Current assignee: HUNAN AGRICULTURAL PRODUCTS PROCESSING INSTITUTE
Priority date: 2022-12-06
Filing date: 2022-12-06
Publication date: 2023-03-21

Abstract

The invention discloses a flavor steamed jujube and a preparation method thereof, wherein the preparation method comprises the steps of sequentially carrying out needling, first steaming, first spreading for cooling, first drying, cooling for softening, second steaming, second spreading for cooling, second drying, cooling for softening, third steaming, third spreading for cooling and third drying on fresh jujubes, and the flavor steamed jujube with good and stable quality, good sense, good taste, rich nutrition, unique flavor and long shelf life can be obtained through the treatment. Meanwhile, the needling method adopted in the invention belongs to a mild physical method, is different from a chemical method, does not pollute the environment, can overcome the defects of long cooking and drying time, low processing efficiency, easy occurrence of cortex separation and 'bag-up' phenomenon, taste induction, poor quality, instability and the like caused by a thick wax layer in the conventional processing method, has the advantages of simple process, convenient operation, high preparation efficiency, low energy consumption and the like, and is suitable for large-scale preparation.

Description

Flavored steamed jujube and preparation method thereof

Technical Field

The invention belongs to the technical field of food processing, and relates to a flavor steamed jujube and a preparation method thereof.

Background

Jujube (scientific name: ziziphus jujuba mill.), which is called jujube, spiny jujube, through jujube, rhamnaceae jujube, deciduous small tree, thin shrub, more than 10 m, brown or grey brown bark, 1-6 mm long leaf stalk, or 1 cm on long branch, no hair or loose hair, slender leaf supporting thorn, and falling off in later period. Yellow green, amphoteric, hairless, short total pedicel, single or dense axillary parasol inflorescence. The stone fruit is round or long oval, the length is 2-3.5 cm, the diameter is 1.5-2 cm, the color turns red and purple after being mature, and the mesocarp has thick pulp and sweet taste. The seeds are flat and oval, about 1 cm long and 8 mm wide. Growing in mountainous areas, hills or plains with an altitude of 1700 m or less. It is widely cultivated. The seed is cultivated in China, asia, europe and America. The jujube contains abundant vitamin C and vitamin P, and can be made into preserved fruits and preserved fruits such as candied jujube, red jujube, smoked jujube, black jujube, wine jujube, dental jujube, etc., or can be made into jujube paste, jujube flour, jujube wine, jujube vinegar, etc., as raw materials for food industry.

The jujube contains abundant nutrient components, contains a large amount of saccharides, mainly glucose, fructose, sucrose, oligosaccharide consisting of glucose and fructose, araban, galactan and the like, contains a large amount of vitamins such as vitamin C, riboflavin, thiamine, carotene, niacin and the like, and also contains a large amount of trace elements (such as calcium elements and iron elements) required by a human body, and is a nourishing good product which is very popular with the public. Compared with the raw jujube, the cooked jujube (also called as steamed jujube) prepared by steaming is easier to eat, digest and absorb, is very suitable for people with weakness of the spleen and the stomach, can prevent asthma and refresh the spirit, enhance the body immunity by steaming the jujube, has the effects of nursing viscera, nourishing qi and blood, tonifying yang and promoting the production of body fluid, and can play a certain role in preventing asthma by eating more jujubes. The steamed jujube is beneficial to the body when being eaten frequently, has the effects of tonifying qi and enriching blood, and has the effects of maintaining beauty and keeping young when being eaten frequently particularly by women. Generally, the benefits of eating steamed dates are: (1) The blood circulation can be promoted by keeping the blood vessel smooth, and for the old, eating steamed red dates is beneficial to the health of human bodies. (2) Can soothe the nerves and help sleep, improve the symptom of dysphoria of women, and help sleep at night by steaming red dates before sleeping. (3) Has effects of invigorating middle warmer, and can be used for treating symptoms such as hepatitis and liver cirrhosis. However, the processing process flow of the traditional steamed jujube is as follows: the preparation method comprises the steps of selecting materials, cleaning, stewing, drying, packaging and obtaining finished products, wherein the stewing and drying time adopted in the preparation process is long, so that the preparation efficiency is low, a large amount of nutrient substances are easily lost, the phenomenon of 'bulging' of skin-meat separation of steamed jujubes is easily caused, the skin layers are dry and hard, the quality is poor, the sense and the taste are not good, the steamed jujubes prepared in the processing technology still have the defect of high water content and are not beneficial to long-term storage, and the steamed jubes are difficult to accept by consumers due to the defects. Therefore, the obtained flavor steamed jujube has good and stable quality, good sense, good taste, rich nutrition, unique flavor and long shelf life, and the preparation method of the flavor steamed jujube matched with the flavor steamed jujube has simple process, convenient operation, high preparation efficiency and low energy consumption, and has very important significance for large-scale popularization of the flavor steamed jujube.

Disclosure of Invention

The technical problem to be solved by the invention is to overcome the defects of the prior art and provide the flavor steamed jujube with good and stable quality, good sense, good taste, rich nutrition, unique flavor and long shelf life and the preparation method thereof.

In order to solve the technical problems, the invention adopts the technical scheme that:

a preparation method of flavor steamed jujube comprises the following steps:

(1) Needling the fresh jujube to form a hole with the depth of 1-2 mm on the surface layer of the fresh jujube;

(2) Steaming the fresh jujube after the needling for the first time, wherein the time is 50-70 min;

(3) Spreading the steamed jujube for the first time to cool the jujube, and cooling the jujube to room temperature;

(4) Drying the jujube after the first spreading and cooling for the first time, wherein the time is 38-42 h;

(5) Cooling the jujube after primary drying to room temperature, and softening;

(6) Steaming the softened jujubes for the second time for 15-20 min;

(7) Spreading for the second time to cool the steamed jujube to reduce the temperature of the jujube to room temperature;

(8) Drying the jujube after the second spreading and cooling for 40-60 min for the second time;

(9) Cooling the second dried jujube to room temperature and softening the jujube;

(10) Steaming the softened jujubes for the third time for 15-20 min;

(11) Spreading for the third time to cool the steamed jujube for the third time, and cooling the jujube to room temperature;

(12) And drying the steamed jujube for the third time for 40-60 min.

The preparation method is further improved, and further comprises the following steps: mixing the jujube dried for the third time with the flavor material, and coating the flavor material on the surface of the jujube to obtain the flavor steamed jujube.

The preparation method is further improved, the mass ratio of the jujube dried for the third time to the flavor material is 100: 1-3; the flavor material is at least one of tea powder, coconut powder, matcha powder, cocoa powder and chocolate powder.

In the above preparation method, further improvement is provided, in the step (1), the fresh jujubes are mid-autumn crispy jujubes; before the needling of the fresh jujubes, the cleaning of the fresh jujubes is also included.

In the above preparation method, which is a further improvement, in the step (4), the first drying is performed under the condition of hot air at a temperature of 45 to 55 ℃; the wind speed of the hot wind is 2-3 m/s.

In the above preparation method, a further improvement is that, in the step (8), the second drying is performed under the condition of hot air at a temperature of 45 ℃ to 55 ℃; the wind speed of the hot wind is 2-3 m/s.

In the above preparation method, which is a further improvement, in the step (12), the third drying is performed under the condition of hot air at a temperature of 45 to 55 ℃; the wind speed of the hot wind is 2-3 m/s.

In the above preparation method, the improvement is that in the step (12), the water content of the steamed jujube after the three times of drying is less than or equal to 28%.

As a general technical concept, the invention also provides the flavor steamed jujube which is prepared by the preparation method.

In the flavor steamed jujube, the flavor steamed jujube is further improved and comprises steamed jujubes, and flavor materials are wrapped on the surfaces of the steamed jujubes; the flavor material is at least one of tea powder, coconut powder, cocoa powder and chocolate powder.

Compared with the prior art, the invention has the advantages that:

(1) Aiming at the defects of low steaming and drying efficiency, poor taste, poor quality, short shelf life, single flavor and the like of the existing preparation process of steamed jujubes, the invention creatively provides a preparation method of flavor steamed jujubes, which comprises the steps of sequentially carrying out needling, first steaming, first spreading for cooling, first drying, cooling for softening, second steaming, second spreading for cooling, second drying, cooling for softening, third steaming, third spreading for cooling and third drying on fresh jujubes, wherein the surface layer of the fresh jujubes forms holes with the depth of 1-2 mm through micro needling treatment before the first steaming, so that a wax layer is effectively damaged on the premise of effectively avoiding the seepage of fruit contents, a large number of mass transfer holes are formed in the wax layer of the fresh jujubes at the moment, the existence of the holes not only has small influence on nutrient substances of the jujujubes, but also is beneficial to the improvement of the steaming efficiency and drying efficiency, and particularly, the shrinkage of the surface of the jujube after drying is early, wrinkles or the mass transfer holes after the needling shrinkage are generated, so that the appearance of the jujube fruits cannot be influenced by mass transfer; on the basis, the fresh jujube after needling treatment is steamed for 50-70 min, so that the jujube can be quickly softened by heat absorption, and can be quickly saccharified, the taste of the steamed jujube can be improved, and if the treatment time is less than 50min, pulp is easy to break, and if the treatment time exceeds 70min, the pulp is easy to overcooked, and a 'double-layer skin' phenomenon is easy to form; after the steaming treatment for the first time is finished, the jujubes are spread for the first time for cooling, so that the conversion of sugar is further promoted, the mouthfeel is improved, and the migration and distribution of water inside and outside the jujubes are uniform; then, carrying out primary drying treatment on the dates after primary spreading and cooling for 38-42 h to enable the dates to be shrunken, wherein the outer layers of the dates have certain hardness and are not sticky, when a plurality of drying treatment times are less than 38h, the water dispersion of the inner and outer sides of the dates is less, the meat quality cannot be effectively shrunk, the meat is scattered and rotten, the skin and meat are separated, the taste and the product sense are influenced, and when the drying treatment time is longer than 42h, the skin layer of the dates is too hard, the internal water loss is influenced, and the situation that the skin is hard and the meat is soft is easy to occur; after the first drying treatment is finished, steaming the dried jujube for the second time for 15-20 min, wherein the aim is to soften the jujube again to soften the jujube skin layer, so that the jujube skin layer is softened and the pulp is soft, thereby being beneficial to uniform migration and distribution of the moisture of the jujube pulp and the jujube skin again, if the steaming treatment time is less than 15min, the softening of the jujube skin layer is insufficient, the moisture migration and distribution of the skin and the pulp are not uniform, and if the steaming treatment time is longer than 20min, the skin layer is over-soft, the skin layer is cracked, the meat quality is leaked out, the sensory quality is seriously influenced, and the jujube is spread for cooling for the second time to soften the jujube again, the conversion of sugar is promoted again, the taste is improved, and the key treatment for ensuring that the pulp is not overcooked in the second steaming process is realized; therefore, the second drying treatment is continuously carried out on the jujube after the second spreading and cooling for 40-60 min, so that the water absorbed by the second steaming is dissipated again and uniformly distributed again, when the drying treatment time is less than 40min, the water absorbed by the steaming is not dissipated sufficiently, the skin is soft, the skin is cracked and the meat is soft, the meat is easy to leak, and when the drying treatment time is longer than 60min, the skin is too hard, the water is wrapped in the jujube, so that the subsequent drying difficulty is easy to cause; further, the jujubes after the second drying are cooled to room temperature, softened, and continuously steamed, spread and dried for 15-20 min for the third time, the softened jujubes are softened through softening treatment, the meat is soft, moisture in the jujube meat and jujube peel is uniformly migrated and distributed again, if the steaming treatment time is less than 15min, the steaming is insufficient, the jujube skin and the jujube skin cannot be softened, the moisture cannot be uniformly distributed, the jujube skin and the jujube skin are easily too hard, if the steaming treatment time is longer than 20min, the jujube skin is easily too soft and cracked, the jujube meat is leaked out, the sensory quality is seriously influenced, after the third spreading cooling, the third drying is continuously carried out for 40-60 min, the moisture absorbed by the steaming is again dissipated, the jujube skin is uniformly dissipated again, the jujube meat is not easy to leak out, the sensory quality is seriously influenced, the skin is soft, the jujube skin is rich in 40min, the flavor is easily separated, and the jujube flavor is good and the quality is guaranteed. In addition, the method for destroying the wax layer by adopting the needling belongs to a mild physical method, is different from a chemical method, cannot pollute the environment, and can overcome the defects of long cooking and drying time, low processing efficiency, easy occurrence of cortex separation and 'bag-up' phenomena, mouthfeel induction, poor quality, instability and the like caused by thicker wax layer in the conventional processing method.

(2) In the preparation method, the dates are subjected to low-temperature hot air drying treatment by hot air at the temperature of 45-55 ℃ in the primary drying, the secondary drying and the tertiary drying, so that the nutritional quality and the taste of the flavor steamed dates can be better maintained, and the phenomena of bulging and two layers of peels are reduced.

(3) In the preparation method, tea powder, coconut powder, matcha powder, cocoa powder and chocolate powder are used as flavor materials, are better solid powder, have good spreadability and good taste, are roll-coated on the surface of steamed jujube, can enrich the variety of the steamed jujube, and have mellow taste. The processing technology of the invention has the advantages of nature, green, sanitation and the like, and simultaneously has the advantages of simple technology, convenient operation, high preparation efficiency and low energy consumption, and the prepared steamed jujube with the flavor can be directly eaten, has rich taste, can select jujube flavor, tea flavor, milk flavor, chocolate flavor and the like, has unique flavor, and is a new variety of steamed jujubes.

Drawings

In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention.

FIG. 1 is a flow chart of a preparation process of flavor steamed jujube in the invention.

Detailed Description

The invention is further described below with reference to the drawings and the specific preferred embodiments, without thereby limiting the scope of protection of the invention.

In the following examples, materials and instruments used are commercially available unless otherwise specified. The adopted process is a conventional process, the adopted equipment is conventional equipment, and the obtained data are average values of more than three repeated experiments.

Example 1

A preparation method of flavor steamed jujube as shown in figure 1 comprises the following steps:

(1) Selecting materials: selecting a variety with compact texture, such as mid-autumn crispy dates (red dates with compact texture, maturity, no deterioration and no mildew), cleaning the dates, and removing dirt on the surfaces of the dates.

(2) And (3) needling: the thickness of the jujube pricked by a rolling needle bed (conventional equipment) is 1mm, only the wax layer on the surface is damaged, a large number of mass transfer pore canals are formed in the wax layer of the fresh jujube, the mass transfer pore canals have small influence on nutrient substances of jujube fruits, and are favorable for improving steaming efficiency and drying efficiency of steaming and boiling, particularly, the early surface of the jujube fruits shrinks and wrinkles after drying, so that small holes formed after the prickling are shrunk or hidden in the wrinkles, and the appearance of the steamed jujube cannot be adversely affected. In this step, if the pricking hole is too deep, sugar will seep out from the pricking hole, which is not favorable for the next processing.

(3) Steaming the jujube for the first time: arranging the needled dates in a steam device, starting a steaming mode, keeping for 70min after steam is steamed, and steaming (steaming for the first time) the needled dates to fully cure the insides of the dates.

(4) Spreading for cooling: and cooling the cooked jujube to room temperature under natural conditions to finish the first spreading and cooling. The purpose of spreading and cooling is to allow the interior of the jujubes to continue to complete the sugar conversion process and to allow the moisture in the cured jujubes to migrate and be uniformly distributed. If the food is immediately dried after cooking, swelling or separation of the skin layer occurs.

(5) Primary drying: and (3) placing the primarily steamed jujubes in hot air drying equipment, introducing hot air at the temperature of 55 ℃ according to the air speed of 2m/s to perform hot air drying (primary drying) on the primarily steamed jujubes, and drying for 38 hours to shrink the steamed jujubes, wherein the outer layer has certain hardness and is not sticky.

(6) Softening: and under natural conditions, cooling the dried jujubes to room temperature, and softening the jujubes so that the moisture in the jujubes is transferred and uniformly distributed inside and outside the jujubes. If the second steaming is directly performed, the cortex separation is easily caused, and the moisture distribution of the jujube pulp is not uniform, because the jujube loses part of moisture after the first drying, the jujube peel is shriveled slightly, and the jujube pulp is shrunk slightly. Before the second steaming, the jujube needs to be softened, so that the moisture in the jujube is migrated again and uniformly distributed inside and outside.

(7) Steaming the jujube for the second time: the method comprises the following steps of arranging the spread-cooled and softened dates in a steam device, starting a steaming mode, maintaining for 20min after steam is applied, steaming the dates (steaming for the second time), cooling the steamed dates to room temperature in a spread-cooling mode under natural conditions, and finishing the second spread-cooling, wherein at the moment, water inside the primarily-dried dates is migrated and uniformly distributed, and the phenomenon of cortex separation is reduced.

(8) Secondary drying: and (3) placing the secondarily steamed jujube in hot air drying equipment, introducing hot air with the temperature of 55 ℃ according to the air speed of 2m/s to carry out hot air drying (secondary drying) on the secondarily steamed jujube, and drying for 40min, wherein the steamed jujube is not sticky.

(9) Softening: cooling the dried jujube to room temperature under natural conditions, softening, and transferring the water in the jujube after the second drying to the inside and the outside for uniform distribution.

(10) Steaming the jujube for the third time: the method comprises the following steps of arranging the secondarily dried jujubes in a steam device, starting a steaming mode, maintaining for 20min after steam is fed, steaming the jujubes (steaming for the third time), spreading and cooling the steamed jujubes to room temperature under natural conditions, finishing spreading and cooling for the second time, and at the moment, allowing the moisture in the jujubes to migrate again and be uniformly distributed, so that the phenomenon of cortex separation is reduced.

(11) And (3) drying for three times: and (3) placing the three-time steamed jujubes in hot air drying equipment, introducing hot air with the temperature of 55 ℃ according to the air speed of 2m/s to carry out hot air drying (third drying) on the two-time steamed jujubes for 40min, and naturally cooling to obtain the steamed jujubes.

(12) Preparing the flavor steamed jujube: directly mixing the third dried fructus Jujubae (steamed fructus Jujubae) with tea powder at a mass ratio of 100: 1, roller coating, wrapping the tea powder on the surface of the steamed fructus Jujubae, and cooling to obtain flavor steamed fructus Jujubae. In the step, after the drying is finished, the flavor materials can be favorably adhered to the surface of the steamed jujube in a hot rolling way, and the taste is better.

(13) Selecting and packaging. Manually selecting before packaging, and removing defective flavor jujubes which do not meet the requirements. The jujube fruits are generally packaged by heat sealing with plastic bags or sealing with plastic bottles. The packaging material must meet the food hygiene requirements and must not use toxic, harmful and food-polluting packaging materials; the package must be sealed to ensure hermeticity. Thus, the product is protected from being wetted and is not easy to be polluted. The steamed jujube product is accurately packaged, tightly sealed and neatly packaged.

Tests prove that the moisture content of the flavor steamed jujube prepared in the embodiment 1 is 28%, and the requirement of the moisture content of the dried small red jujubes in GB/T5835 is met.

In the embodiment, the tea powder is prepared by steaming fresh tea leaves of a tea tree at high temperature and performing special process treatment, and then instantly crushing the fresh tea leaves into pure natural tea steaming superfine powder with the particle size of more than 400 meshes, so that the original color and luster, the nutritional and pharmacological components of the tea leaves are kept to the maximum extent, and no chemical additive is contained. The tea powder contains rich nutrient components and trace elements necessary for human body, and its main components are tea polyphenol, caffeine, free amino acids, chlorophyll, protein, aromatic substances, cellulose, vitamin C, A, B1, B2, B3, B5, B6, E, K, H, etc., and trace elements potassium, calcium, magnesium, iron, sodium, zinc, selenium, fluorine, etc. nearly 30 kinds. The research shows that the tea polyphenol can eliminate excessive harmful free radicals in organisms and regenerate high-efficiency antioxidant substances such as alpha-VE, VC, GSH, SOD and the like in human bodies, so that an antioxidant system is protected and repaired, the effects of enhancing the immunity of the organisms and preventing cancer and aging are remarkable, and the blood sugar, the blood fat and the blood pressure can be reduced after the tea is drunk for a long time, so that the cardiovascular and cerebrovascular diseases are prevented. The addition of the extract into the surface of steamed jujube can also inhibit bacteria and prolong shelf life.

Example 2

(1) Selecting materials: selecting a variety with compact texture, such as mid-autumn crispy dates, cleaning the dates and removing dirt on the surfaces of the dates.

(2) And (3) needling: the jujube is needled by using a rolling needle bed, the thickness of the jujube is 2mm, and only a wax layer on the surface is damaged.

(3) Steaming the jujube for the first time: arranging the needled dates in a steam device, starting a steaming mode, maintaining for 50min after steam is steamed, and fully softening the interior of the dates by steaming the needled dates (steaming for the first time).

(5) Primary drying: and (3) placing the primarily steamed jujubes in hot air drying equipment, introducing hot air at the temperature of 45 ℃ according to the air speed of 3m/s to perform hot air drying (primary drying) on the primarily steamed jujubes, and drying for 42 hours to enable the steamed jujubes to shrink, wherein the outer layer has certain hardness and is not sticky.

(6) Softening: and naturally spreading the dried finished product at room temperature to cool to room temperature, and softening.

(7) Steaming the jujube for the second time: placing the spread and softened dates in a steam device, starting a steaming mode, keeping for 15min after steam is applied, steaming the dates (steaming for the second time), and naturally cooling.

(8) Secondary drying: and (3) placing the secondarily steamed jujubes in hot air drying equipment, introducing hot air with the temperature of 45 ℃ according to the air speed of 3m/s to carry out hot air drying (secondary drying) on the secondarily steamed jujubes for 60min.

(9) Softening: and naturally spreading the dried finished product at room temperature to cool to room temperature, and softening.

(10) Steaming the jujube for the third time: discharging the twice dried fructus Jujubae in steam equipment, starting steaming mode, maintaining for 15min after steam is applied, steaming fructus Jujubae (steaming for the third time), and naturally cooling.

(11) And (3) drying for three times: and (3) placing the jujube steamed for the third time in hot air drying equipment, and introducing hot air with the temperature of 45 ℃ according to the air speed of 3m/s to carry out hot air drying (third drying) on the jujube steamed for the second time for 60min.

(12) Preparing the flavor steamed jujube: directly mixing the jujube (steamed jujube) dried for the third time with chocolate powder according to the mass ratio of 100: 3 for roll coating, coating the chocolate powder on the surface of the steamed jujube, and cooling to obtain the flavor steamed jujube.

Tests prove that the moisture content of the flavor steamed jujube prepared in the embodiment 2 is 25%, and the moisture content requirement of the dried small red jujubes in GB/T5835 is met.

In the invention, the influence of different needling depths on the water content of the steamed jujube is also considered, and the method specifically comprises the following steps: drying fresh fructus Jujubae with needling depth of 1mm at 50 deg.C for 76 hr to obtain dried fructus Jujubae with water content of 18.75%; drying fresh fructus Jujubae with needling depth of 2mm at 50 deg.C for 76 hr to obtain dried fructus Jujubae with water content of 25.71%; drying at 50 deg.C for 76 hr to obtain dried fructus Jujubae with water content of 30.36%. The above results show that: the drying time can be greatly shortened after the micro needling treatment, and the drying efficiency is improved. The control untreated group of red dates had a long drying time due to the abundant, dense waxy layer on the surface of the red dates and the slow drying and dewatering rate. Through micro needling treatment, the steaming and drying time is favorably shortened.

The foregoing is merely a preferred embodiment of the invention and is not intended to limit the invention. Many possible variations and modifications of the present invention may be made by one of ordinary skill in the art using the above disclosure. Therefore, any simple modification of the above embodiments according to the technical essence of the present invention is within the protection scope of the technical solution of the present invention.

Claims

1. The preparation method of the flavor steamed jujube is characterized by comprising the following steps:

(3) Spreading for the first time to cool the steamed jujube, and cooling to room temperature;

(5) Cooling the jujube after primary drying to room temperature, and softening;

(6) Steaming the softened jujubes for the second time for 15-20 min;

(10) Steaming the softened jujubes for the third time for 15-20 min;

(12) And drying the steamed jujube for the third time for 40-60 min.

2. The method for preparing according to claim 1, further comprising the following processes: mixing the jujube dried for the third time with the flavor material, and coating the flavor material on the surface of the jujube to obtain the flavor steamed jujube.

3. The preparation method according to claim 2, wherein the mass ratio of the jujube after the third drying to the flavor material is 100: 1-3; the flavor material is at least one of tea powder, coconut powder, matcha powder, cocoa powder and chocolate powder.

4. The method according to any one of claims 1 to 3, wherein in the step (1), the fresh jujubes are mid-autumn crispy jujubes; before the needling of the fresh jujubes, the cleaning of the fresh jujubes is also included.

5. The production method according to any one of claims 1 to 3, wherein in the step (4), the first drying is performed under a condition of hot air at a temperature of 45 ℃ to 55 ℃; the wind speed of the hot wind is 2-3 m/s.

6. The production method according to any one of claims 1 to 3, wherein in the step (8), the second drying is performed under a hot air condition at a temperature of 45 ℃ to 55 ℃; the wind speed of the hot wind is 2 m/s-3 m/s.

7. The production method according to any one of claims 1 to 3, wherein in the step (12), the third drying is performed under a condition of hot air at a temperature of 45 ℃ to 55 ℃; the wind speed of the hot wind is 2-3 m/s.

8. The preparation method according to claim 7, wherein in the step (12), the water content of the steamed jujube after the third drying is less than or equal to 28%.

9. A flavor steamed jujube, characterized in that it is produced by the method of any one of claims 1 to 8.

10. The flavor steamed date of claim 9, wherein the flavor steamed date comprises steamed date, the steamed date being surface-coated with a flavor material; the flavor material is at least one of tea powder, coconut powder, cocoa powder and chocolate powder.