CN1254184C - Method for preparing dehydrated fresh keeping jujube and its products - Google Patents
Method for preparing dehydrated fresh keeping jujube and its products Download PDFInfo
- Publication number
- CN1254184C CN1254184C CNB200410090607XA CN200410090607A CN1254184C CN 1254184 C CN1254184 C CN 1254184C CN B200410090607X A CNB200410090607X A CN B200410090607XA CN 200410090607 A CN200410090607 A CN 200410090607A CN 1254184 C CN1254184 C CN 1254184C
- Authority
- CN
- China
- Prior art keywords
- jujube
- jujubes
- hour
- stoning
- dewatering
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Abstract
The present invention relates to a method for preserving jujubes by dehydration. The method comprises the following production steps: jujubes are selected and cleaned with running water; after being soaked in a sodium hypochlorite solution with the concentration of 100PPM for sterilization for 5 minutes, the jujubes are put into sterilized running water for cleaning; the cleaned jujubes are pitted and processed; the pitted jujubes are sent into a quick freezing warehouse with the temperature of-25 to-40 DEG C for quick freezing for 8 to 14 hours; then, the frozen jujubes are sent into a vacuum drying bin for dehydration and drying; the dried jujubes are packaged in a vacuum mode. The dehydrated preserving jujubes prepared by the method of the present invention maintain the original color and shape, and the taste and the nutrients of the dehydrated preserving jujubes are the same with those of fresh dong jujubes. The dehydrated preserving jujubes have the advantages of good color, fragrance and taste, light weight and portability. The dehydrated preserving jujubes can be stored for a long time and can be carried and eaten at any time and everywhere.
Description
Technical field
The present invention relates to a kind of processing method of fruit, relate in particular to a kind of dewatering and freshness retaining method of fruit, particularly a kind of dewatering and freshness retaining method of jujube.
Background technology
Jujube is nutritious, winter jujube particularly, and unique flavor is plainly liked by people.But concentrate not storage tolerance picking time because of jujube, want to have fresh good to eat jujube in different places, Various Seasonal, that is suitable being difficult for, especially in special occasions such as mountain-climbing, navigation, exploration, army's field operations.Though and the fresh-keeping jujube of prior art can the proper extension jujube fresh keeping time, have all that taste is not ideal enough, the nutritional labeling loss is big, storage requirement is restricted, the shelf-life lacks shortcomings such as can not carrying and eat whenever and wherever possible.
Summary of the invention
The purpose of this invention is to provide a kind of dewatering and freshness retaining method of jujube and the dewatering and freshness retaining jujube for preparing with this method.Adopt the dewatering and freshness retaining jujube of the present invention's preparation, especially dewatering and freshness retaining winter jujube, color and luster, shape invariance, not only taste identical with fresh jujube, do not lose nutritional labeling, and easy to carry, the holding time is long, storage requirement is unrestricted, can carry whenever and wherever possible and eat.
The dewatering and freshness retaining method of jujube of the present invention, its production stage is as follows:
1) choosing fruit: the jujube that rots is rejected;
2) clean: the jujube that will above-mentionedly choose is earlier with circulating water cleaning 2 times, and the liquor natrii hypochloritis who puts into concentration then and be 100ppm carried out disinfection 5 minutes, cleaned up with the circulating water of sterilizing again;
3) stoning, processing:, maintain the original state after the stoning or be processed into difformity with the jujube stoning of above-mentioned cleaning;
4) quick-frozen; Jujube after above-mentioned stoning, the processing is put into pallet, sends into storehouse temperature to be-carry out quick-frozen in the quick freezing repository of 25--40 ℃, quick-frozen 8-14 hour, make each jujube internal temperature reach-20 ℃--35 ℃;
5) vacuum dehydration drying; The jujube that above-mentioned quick-frozen is good is delivered in the dry vacuum container and is dehydrated, and vacuum degree control is at 50-80Pa; Temperature of heating plate in the dryness storehouse is risen to 40 ℃～60 ℃ in 0.5-1 hour, kept 4-6 hour, again temperature was risen to 50-70 ℃ in 1-2 hour, kept 4-6 hour, again temperature is reduced to 40～60 ℃ in 1-3 hour, kept 2-3 hour, again temperature was reduced to 30 ℃ in 0.5 hour; The water content of jujube is lower than 3% after the vacuum dehydration drying;
6) packing: the jujube that above-mentioned drying is good is delivered in the make-up room, carries out vacuum packaging with vacuum packaging bag, and the make-up room temperature should be controlled at about 15～20 ℃ during packing, and humidity is below 60%; Packaging bag can be adopted the Aluminium Foil Package pack.
In above-mentioned stoning, the procedure of processing, jujube can maintain the original state and draw stoning or the stoning that cuts in half from an end, can be processed into laminar after the stoning.
The jujube that the present invention uses is date, little jujube, winter jujube.
The present invention adopts cryogenic vacuum freeze-drying and dehydrating technology, remove the moisture content more than 97% in the jujube, its color and luster, shape invariance, under low-temperature condition, jujube has kept former nutrition constant, and in light weight, color is all good, but only need just long storage time of vacuum packaging, not limited by season, region, all portability is edible whenever and wherever possible.
The specific embodiment
Below in conjunction with embodiment, the present invention is done further narration.
Embodiment 1
1) choosing fruit: the winter jujube that rots is rejected;
2) clean: the winter jujube that will above-mentionedly choose is earlier with circulating water cleaning 2 times, and the liquor natrii hypochloritis who puts into concentration again and be 100ppm carried out disinfection 5 minutes, cleaned up with the circulating water of sterilizing again;
3) stoning, processing; With the stoning that cuts in half of the winter jujube of above-mentioned cleaning;
4) quick-frozen; Winter jujube after the above-mentioned stoning is put into pallet, send into the storehouse temperature and carry out quick-frozen in-25 ℃ the quick freezing repository, quick-frozen 14 hours makes each winter jujube internal temperature reach-20 ℃;
5) vacuum dehydration drying; The winter jujube that above-mentioned quick-frozen is good is delivered in the dry vacuum container and is dehydrated, and vacuum degree control is at 50Pa; Temperature of heating plate in the dryness storehouse is risen to 50 ℃ in 0.5 hour, kept 6 hours, again temperature was risen to 50 ℃ in 2 hours, kept 5 hours, again temperature was reduced to 40 ℃ in 3 hours, kept 3 hours, again temperature was reduced to 30 ℃ in 0.5 hour; The water content of winter jujube is lower than 2.0% after the vacuum dehydration drying;
6) packing; The winter jujube that above-mentioned drying is good is delivered in the make-up room, carries out vacuum packaging with vacuum packaging bag, and the make-up room temperature is 15 ℃ during packing, and humidity is 50%; The Aluminium Foil Package pack is adopted in packaging bag.
Embodiment 2
1) choosing fruit: the date that rots is rejected;
2) clean: the date that will above-mentionedly choose is earlier with circulating water cleaning 2 times, and the liquor natrii hypochloritis who puts into concentration again and be 100ppm carried out disinfection 5 minutes, cleaned up with the circulating water of sterilizing again;
3) stoning, processing; With the Removing Kernel for Date of above-mentioned cleaning, and be processed into laminar;
4) quick-frozen; Date after above-mentioned stoning, the processing is put into pallet, send into the storehouse temperature for carrying out quick-frozen in-40 ℃ the quick freezing repository, quick-frozen 8 hours makes each date internal temperature reach-35 ℃;
5) vacuum dehydration drying; The date that above-mentioned quick-frozen is good is delivered in the dry vacuum container and is dehydrated, and vacuum degree control is at 80Pa; Temperature of heating plate in the dryness storehouse is risen to 40 ℃ in 1 hour, kept 6 hours, again temperature was risen to 70 ℃ in 1 hour, kept 4 hours, again temperature was reduced to 40 ℃ in 1 hour, kept 3 hours, again temperature was reduced to 30 ℃ in 0.5 hour; The water content of date is lower than 1.5% after the vacuum dehydration drying;
6) packing; The date that above-mentioned drying is good is delivered in the make-up room, carries out vacuum packaging with vacuum packaging bag, and the make-up room temperature is 20 ℃ during packing, and humidity is 40%; The Aluminium Foil Package pack is adopted in packaging bag.
Embodiment 3
1) choosing fruit: the little jujube that will rot is rejected;
2) clean: the little jujube that will above-mentionedly choose is earlier with circulating water cleaning 2 times, and the liquor natrii hypochloritis who puts into concentration again and be 100ppm carried out disinfection 5 minutes, cleaned up with the circulating water of sterilizing again;
3) stoning, processing; With the stoning that cuts in half of the little jujube of above-mentioned cleaning;
4) quick-frozen; Little jujube after the above-mentioned stoning is put into pallet, send into the storehouse temperature and carry out quick-frozen in-35 ℃ the quick freezing repository, quick-frozen 9 hours makes each little jujube internal temperature reach-28 ℃;
5) vacuum dehydration drying; The little jujube that above-mentioned quick-frozen is good is delivered in the dry vacuum container and is dehydrated, and vacuum degree control is at 60Pa; Temperature of heating plate in the dryness storehouse is risen to 60 ℃ in 0.5 hour, kept 4 hours, again temperature was risen to 60 ℃ in 2 hours, kept 5 hours, again temperature was reduced to 60 ℃ in 2 hours, kept 2 hours, again temperature was reduced to 30 ℃ in 0.5 hour; The water content of little jujube is lower than 1.8% after the vacuum dehydration drying;
6) packing; The little jujube that above-mentioned drying is good is delivered in the make-up room, carries out vacuum packaging with vacuum packaging bag, and the make-up room temperature is 20 ℃ during packing, and humidity is 40%; The Aluminium Foil Package pack is adopted in packaging bag.
Embodiment 4
1) choosing fruit: the winter jujube that rots is rejected;
2) clean: the winter jujube that will above-mentionedly choose is earlier with circulating water cleaning 2 times, and the liquor natrii hypochloritis who puts into concentration again and be 100ppm carried out disinfection 5 minutes, cleaned up with the circulating water of sterilizing again;
3) stoning, processing; The winter jujube of above-mentioned cleaning is maintained the original state, draw stoning from an end;
4) quick-frozen; Winter jujube after the above-mentioned stoning is put into pallet, send into the storehouse temperature and carry out quick-frozen in-35 ℃ the quick freezing repository, quick-frozen 9 hours makes each winter jujube internal temperature reach-28 ℃;
5) vacuum dehydration drying; The winter jujube that above-mentioned quick-frozen is good is delivered in the dry vacuum container and is dehydrated, and vacuum degree control is at 60Pa; Temperature of heating plate in the dryness storehouse is risen to 60 ℃ in 0.5 hour, kept 5 hours, again temperature was risen to 70 ℃ in 1 hour, kept 5 hours, again temperature was reduced to 50 ℃ in 3 hours, kept 3 hours, again temperature was reduced to 30 ℃ in 0.5 hour; The water content of winter jujube is lower than 1.8% after the vacuum dehydration drying;
6) packing; The winter jujube that above-mentioned drying is good is delivered in the make-up room, carries out vacuum packaging with vacuum packaging bag, and the make-up room temperature is 20 ℃ during packing, and humidity is 40%; The Aluminium Foil Package pack is adopted in packaging bag.
Claims (7)
1, a kind of dewatering and freshness retaining method of jujube, its production stage is as follows:
1) choosing fruit: the jujube that rots is rejected;
2) clean: the jujube that will above-mentionedly choose is earlier with circulating water cleaning 2 times, and the liquor natrii hypochloritis who puts into concentration again and be 100ppm carried out disinfection 5 minutes, cleaned up with the circulating water of sterilizing again;
3) stoning, processing; With the jujube stoning of above-mentioned cleaning, maintain the original state after the stoning or be processed into difformity,
4) quick-frozen; Jujube after above-mentioned stoning, the processing is put into pallet, sends into storehouse temperature to be-carry out quick-frozen in the quick freezing repository of 25--40 ℃, quick-frozen 8-14 hour, make each jujube internal temperature reach-20 ℃--35 ℃;
5) vacuum dehydration drying; The jujube that above-mentioned quick-frozen is good is delivered in the dry vacuum container and is dehydrated, and vacuum degree control is at 50-80Pa; Temperature of heating plate in the dryness storehouse is risen to 40 ℃～60 ℃ in 0.5-1 hour, kept 4-6 hour, again temperature was risen to 50-70 ℃ in 1-2 hour, kept 4-6 hour, again temperature is reduced to 40～60 ℃ in 1-3 hour, kept 2-3 hour, again temperature was reduced to 30 ℃ in 0.5 hour;
6) packing; The jujube that above-mentioned drying is good is delivered in the make-up room, carries out vacuum packaging with vacuum packaging bag, and the make-up room temperature is 15～20 ℃ during packing, and humidity is below 60%.
2,, it is characterized in that described jujube is date, little jujube or winter jujube according to the dewatering and freshness retaining method of the described jujube of claim 1.
3, according to the dewatering and freshness retaining method of the described jujube of claim 2, it is characterized in that stoning, add man-hour, jujube maintains the original state and draws stoning or the stoning that cuts in half from an end, and being shaped as of processing after the stoning is laminar.
4,, it is characterized in that vacuum is 50-60Pa in carrying out the vacuum dehydration process according to the dewatering and freshness retaining method of the described jujube of claim 3.
5,, it is characterized in that the water content of jujube is lower than 3% after the vacuum dehydration drying according to the dewatering and freshness retaining method of the described jujube of claim 4.
6, according to the dewatering and freshness retaining method of the described jujube of claim 5, adopt the Aluminium Foil Package pack when it is characterized in that packing.
7, according to the dewatering and freshness retaining jujube of the dewatering and freshness retaining method of the described jujube of claim 1-6 preparation.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB200410090607XA CN1254184C (en) | 2004-11-09 | 2004-11-09 | Method for preparing dehydrated fresh keeping jujube and its products |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB200410090607XA CN1254184C (en) | 2004-11-09 | 2004-11-09 | Method for preparing dehydrated fresh keeping jujube and its products |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1602701A CN1602701A (en) | 2005-04-06 |
| CN1254184C true CN1254184C (en) | 2006-05-03 |
Family
ID=34667199
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB200410090607XA Expired - Fee Related CN1254184C (en) | 2004-11-09 | 2004-11-09 | Method for preparing dehydrated fresh keeping jujube and its products |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1254184C (en) |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105660825B (en) * | 2015-12-30 | 2020-02-18 | 中国农业科学院郑州果树研究所 | Insect-proof preservation method for wash-free red dates |
| CN108236113A (en) * | 2016-12-27 | 2018-07-03 | 张建平 | Food and medicine consangunity health products or food and preparation method thereof are lyophilized |
| CN108056417A (en) * | 2017-12-11 | 2018-05-22 | 早康枸杞股份有限公司 | A kind of processing method of fresh and crisp lyophilized jujube and jujube piece |
| CN107853644A (en) * | 2017-12-11 | 2018-03-30 | 早康枸杞股份有限公司 | A kind of production method of instant delicious and crisp cayenne food |
| CN108850135A (en) * | 2018-05-28 | 2018-11-23 | 安徽金古堆绿色农业有限责任公司 | A kind of production method that winter jujube is dry |
| CN110122554A (en) * | 2019-05-21 | 2019-08-16 | 新疆黑果枸杞生物科技有限公司 | A kind of freeze-drying method of jujube |
-
2004
- 2004-11-09 CN CNB200410090607XA patent/CN1254184C/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| CN1602701A (en) | 2005-04-06 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN1270627C (en) | Freeze dried and antistaled multi-taste fruit and its preparing process | |
| CN102078007B (en) | Processing method for cooling and air-drying meat products | |
| CN108576205B (en) | Processing method for strawberry combined drying | |
| CN1836561A (en) | Vacuum freezed dried white turnip sauce | |
| CN102715625B (en) | Method for processing garlic granule through vacuum freezing and microwave vacuum serial combined drying | |
| CN1883282A (en) | 1-methyl cyclopropene and chitosan combined processing fresh-keeping method for special tropical fruits | |
| CN108094519B (en) | Grape antagonistic yeast composite biological preservative and preparation method and application thereof | |
| CN102028022A (en) | Green vegetable compound antistaling agent and matched antistaling method thereof | |
| CN1254184C (en) | Method for preparing dehydrated fresh keeping jujube and its products | |
| CN1802935A (en) | Areca seed fresh-keeping manufacturing technique | |
| CN110122562B (en) | Living body compound preservation method for dendrocalamus latiflorus shoots with shells | |
| CN1294819C (en) | Dehydrating and freshness preserving method for lichee and longan and product produced by said method | |
| CN115226768A (en) | Application of heparin in preparation of banana or litchi preservative | |
| CN1286396C (en) | Method for preparing dehydrated fresh keeping burdock root and its products | |
| CN111728024A (en) | Vacuum precooling preservation method for blueberries | |
| CN1278614C (en) | Method for freshness keeping of winter dates | |
| CN1279847C (en) | Yolk product and its preparation method | |
| CN111838652A (en) | Method for processing termitomyces albuminosus by vacuum low-temperature freeze drying technology | |
| CN111990391A (en) | Vacuum freeze-drying processing method for dendrobium officinale | |
| CN1191762C (en) | Fast-freezed wild edible mushroom and processing method thereof | |
| CN1279848C (en) | Egg white product and its preparation method | |
| CN203040565U (en) | Egg freshness-retaining and processing equipment | |
| CN1871925A (en) | Method of anti oxygen, bactericin for preserving longan, lichee | |
| CN107349230A (en) | A kind of fresh cordyceps sinensis product and preparation method thereof | |
| CN106931727A (en) | The technique that a kind of vacuum lyophilization processes Cordyceps militaris |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20060503 Termination date: 20141109 |
|
| EXPY | Termination of patent right or utility model |