CN1689417A - Method for storing date as raw material for jujube juice - Google Patents
Method for storing date as raw material for jujube juice Download PDFInfo
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- CN1689417A CN1689417A CN 200410023976 CN200410023976A CN1689417A CN 1689417 A CN1689417 A CN 1689417A CN 200410023976 CN200410023976 CN 200410023976 CN 200410023976 A CN200410023976 A CN 200410023976A CN 1689417 A CN1689417 A CN 1689417A
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Abstract
The storing process of date as date juice material includes sorting and cleaning, high temperature sterilizing, packing and freezing, and features that cleaned date is sterilized at 85-100 deg.c for 10-25 min, sealed in plastic bag and maintained in cold storage warehouse at the temperature of -2 to -5 deg.c. The said technological scheme makes it possible for to prolong the date preserving period to over 12 months with less nutrients loss and the preserved date may be used in producing date juice beverage with the taste and nutrients similar to that of fresh date.
Description
Technical field
The present invention relates to a kind of storage practice of date fruit, especially a kind of storage practice of the date fruit as the jujube juice raw material.
Background technology
Jujube is as a kind of fruit, and its fruit sweet meat of distinguishing the flavor of is crisp, is rich in nutritions such as the multivitamin of needed by human body and trace element, and the edible medicinal effect that has is again promptly arranged.For catering to consumption demand, the technology of date juice beverage and other product that the jujube deep processing is made is continually developed.Jujube juice processing needs a large amount of fresh raw materials guarantee that it continues to produce, but that date fruit has is very strong seasonal and be not suitable for off-season cultivation, and therefore how in high yield season fruit being saved to next year season of getting bumper crops is the problem of comparison difficulty.The technology of existing many fruit freshness preservings of prior art or jujube antistaling fresh, common method are directly into controlled atmosphere cold or spray adding of germicide, but the shelf-life of commonsense method is short and decayed fruit rate height.Other has some relevant patent documentations: (1) a kind of jujube freezing storage method (patent No.: 98102227.8, Granted publication number: CN1062718C, obligee: Deng Xiyi), this patented technology is that bright precooling is cooled to 0～5 ℃, 30～192 ℃ freezing, thaw for 50% time 0～5 ℃ of relative humidity then; This method complex process, also higher to equipment requirement height and expense.(2) a kind of method (patent No.: 00129686.8 of ice temperature fresh-keeping storage jujube, Granted publication number: CN1097432C, the obligee: Deng Ximin), this patented technology be with insert after the bright jujube precooling treatment temperature 0 ℃ with down to more than the date fruit freezing point temperature, relative humidity 90%～99%; This method is not high but very high to temperature requirement to temperature requirement, and only four months holding time, and fresh fruit fruit quality guarantee holdup is 90%, can not satisfy the requirement that jujube juice is produced.(3) freshness-retaining method for crisp jujube (patent No.: 00136809.5, Granted publication CN1138480C, the obligee: Wang Xinguo), this technology is that jujube is carried out potassium permanganate immersion, 8～20 ℃ of warehouse-ins of cooling, 1～3 ℃/24hr cooling then, 0.8～3 ℃/24hr hour cooling during to 5～8 ℃.Also there is complicated operation in this technology, the shortcoming that storage life is short.Store method such as some infusings drugs in wine in addition, clorox but all storage life is short.Whole the above prior art, its purpose all is the fresh-retaining preserving of jujube, require to keep the appearance luster of bright jujube attractive in appearance, pulp is fresh and crisp, their right and wrong are at as the date fruit of jujube juice raw material, for guaranteeing the fresh fruit proterties, its storage life is difficult to reach the needs that jujube juice is produced, and their technological operation is all complicated.
Summary of the invention
The present invention be directed to that the prior art storage life is short, the shortcoming of complicated operation and the storage practice of a kind of jujube as the jujube juice raw material of providing.
For achieving the above object, technical solution of the present invention is:
A kind of storage practice of the jujube as the jujube juice raw material, it comprises the letter sorting cleaning, high-temperature sterilization, encapsulation and freezing, it is characterized in that: divide after cleaning to place 85～100 ℃ hot environment to sterilize in 10～25 minutes bright jujube, send into freezer after after the sterilization jujube being packed with plastic bag sealing, temperature of ice house is controlled in-2～-5 ℃ of scopes.
The method that high-temperature sterilization adopts in the technical solution of the present invention is that the jujube after letter sorting is cleaned is put into boiling water and was detained 5～10 minutes, pulls in 5～25 ℃ of environment the ventilation draining then out 10～20 minutes, then envelope refrigeration.
The method that high-temperature sterilization adopts in the technical solution of the present invention is that the jujube after minute cleaning is inserted in the baking box, stops in 85～95 ℃ environment 15～25 minutes, and freezer is inserted in encapsulation then.
Adopt technical solution of the present invention, the holding time that can improve the jujube raw material greatly, storage life reached more than 12 months, and the decayed fruit rate is controlled at 1～3%; Nutrition loss is very little, and the taste and the nutrition that keep bright jujube of the date juice beverage that uses of system.
The specific embodiment
Embodiment 1
Jujube immature and that epiphase is damaged is removed in the letter sorting of bright jujube, the jujube of letter sorting is cleaned, jujube is inserted in the baking box through draining slightly after the cleaning again, with oven temperature to 85 ℃, take out after 15 minutes, cooling or do not lower the temperature all can.Go into freezer with plastic bag sealing at last, temperature of ice house is-2 ℃.After preserving December, weight-loss ratio is less than 1%, and the decayed fruit rate is less than 3%.
Embodiment 2
Jujube immature and that epiphase is damaged is removed in bright jujube letter sorting, the jujube of letter sorting is cleaned, again jujube is inserted in the baking box through draining slightly after the cleaning, oven temperature is established to 95 ℃, takes out after 25 minutes, all can lower the temperature, go into freezer with plastic bag sealing at last, temperature of ice house is made as-5 ℃ and preserves after 12 months, and weight-loss ratio is less than 1%, and the decayed fruit rate is less than 1%.
Embodiment 3
Jujube immature or that epiphase is damaged is removed in bright jujube letter sorting, the jujube of letter sorting is cleaned, after the cleaning jujube inserted and boiled in the boiling water pot 5 minutes, again jujube is taken out 5 ℃ of following ventilation drainings 10 minutes, adorn plastic bag sealing at last and go into freezer, temperature of ice house is made as-2 ℃, after 12 months, the jujube weight-loss ratio is less than 2%, and the decayed fruit rate is less than 3%.
Embodiment 4
Jujube immature or that epiphase is damaged is removed in bright jujube letter sorting, the jujube of letter sorting is cleaned, after the cleaning jujube inserted and boiled in the boiling water pot 10 minutes, again jujube is taken out,, adorn plastic bag sealing at last and go into freezer 25 ℃ of following reduction of fractions to a common denominator drainings 20 minutes, temperature of ice house is made as-5 ℃, after 12 months, the jujube weight-loss ratio is less than 1%, and the decayed fruit rate is less than 0.5%.
Embodiment 4 is a most preferred embodiment.
Claims (4)
1, a kind of storage practice of the jujube as the jujube juice raw material, it comprises the letter sorting cleaning, high-temperature sterilization, encapsulation and freezing, it is characterized in that: divide after cleaning to place 85～100 ℃ hot environment to sterilize in 10～25 minutes bright jujube, send into freezer after after the sterilization jujube being packed with plastic bag sealing, temperature of ice house is controlled in-2～-5 ℃ of scopes.
2, the storage practice of a kind of jujube as the jujube juice raw material as claimed in claim 1, it is characterized in that: the method that high-temperature sterilization adopts is that the jujube after letter sorting is cleaned is put into boiling water and was detained 5～10 minutes, pulled in 5～25 ℃ of environment the ventilation draining then out 10～20 minutes, then envelope refrigeration.
3, the storage practice of a kind of jujube as the jujube juice raw material as claimed in claim 1 is characterized in that: the method that high-temperature sterilization adopts is that the jujube after minute cleaning is inserted in the baking box, stops in 85～95 ℃ environment 15～25 minutes, and freezer is inserted in encapsulation then.
4, the storage practice of a kind of jujube as the jujube juice raw material as claimed in claim 1 or 2, it is characterized in that: after the letter sorting of bright jujube is cleaned jujube inserted and boiled in the boiling water pot 10 minutes, again jujube is taken out, 25 ℃ of following reduction of fractions to a common denominator drainings 20 minutes, adorn plastic bag sealing at last and go into freezer, temperature of ice house is made as-5 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200410023976 CN1689417A (en) | 2004-04-29 | 2004-04-29 | Method for storing date as raw material for jujube juice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200410023976 CN1689417A (en) | 2004-04-29 | 2004-04-29 | Method for storing date as raw material for jujube juice |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1689417A true CN1689417A (en) | 2005-11-02 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 200410023976 Pending CN1689417A (en) | 2004-04-29 | 2004-04-29 | Method for storing date as raw material for jujube juice |
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| Country | Link |
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| CN (1) | CN1689417A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101856043A (en) * | 2010-05-27 | 2010-10-13 | 元谋林峰绿色食品有限责任公司 | Method for drying and quick-freezing tomato |
| CN105285788A (en) * | 2015-09-15 | 2016-02-03 | 王玉江 | Processing technology of Chinese spirit Hami jujube |
| CN107223699A (en) * | 2016-03-26 | 2017-10-03 | 付春江 | Red date fresh-keeping stores method |
-
2004
- 2004-04-29 CN CN 200410023976 patent/CN1689417A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101856043A (en) * | 2010-05-27 | 2010-10-13 | 元谋林峰绿色食品有限责任公司 | Method for drying and quick-freezing tomato |
| CN105285788A (en) * | 2015-09-15 | 2016-02-03 | 王玉江 | Processing technology of Chinese spirit Hami jujube |
| CN107223699A (en) * | 2016-03-26 | 2017-10-03 | 付春江 | Red date fresh-keeping stores method |
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| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |