A jujube granule producing method is disclosed. The method includes
raw material selecting, cleaning, dehydrating, stoning, sterilizing, enzymolysis,
fermentation, low-
oxygen low-temperature heat-pump
drying,
nitrogen charging
pressure difference rapid puffing, medium and
short wave infrared drying, crushing, grading, packaging, and other steps. The enzymolysis is performed firstly so that jujube
viscosity is reduced and jujube
flavor is adjusted. Then through progressive multi-stage
drying, the color of jujubes is kept, a proper tissue structure is formed, the
water content is controlled ingeniously. Through combining a crushing manner, the rotating speed, environment temperature and
humidity, and other factors, the problem that jujubes are liable to stick to form clump or liable to be powdered, and the like in
granulation is overcome by and objectives of improving uniformity, reducing
viscosity, maintaining the original color, increasing the crisp degree, making
granulation easy and avoiding
powder generation are achieved. The method is simple and convenient to operate, high in
controllability and high in
mechanization degree. The
utilization rate, edibility and healthcare properties of raw materials are improved. A product of the method can be used for snacks, soup making, medicines, tea drinks and stuffing.