A kind of Taiwan green jujube whole fruit puree and production method thereof
A production method and technology for jujubes, which are applied in the fields of application, food preparation, food science, etc., to achieve the effects of good taste, increased variety, and moderate sour taste.
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Embodiment 1
[0018] (1) Weigh 200kg of Taiwan green jujube, remove bad and rotten fruit, and obtain about 200kg of clean Taiwan green jujube fruit.
[0019] (2) Weigh 200kg of process water, add 200g of citric acid, 200g of ascorbic acid and 200g of sodium erythorbate, heat to dissolve, and heat up to 85°C.
[0020] (3) Cut the washed Taiwan green jujube fruit into pieces, add it to the above solution, control the temperature at about 80°C, keep it for 5 minutes, beat and filter to remove the core, cool down to 40°C, add 20g of pectinase and 20g of fiber Suzyme, reacted for 300 minutes, vacuumized (vacuum degree-0.01MPa) and combined with high-speed shearing treatment (rotating speed 3000rpm) to make about 400kg of Taiwan green jujube fruit enzyme reaction liquid.
[0021] (4) Fill the processed Taiwanese jujube whole fruit puree into a 500mL container, about 790-795 bottles can be filled, and the filled and sealed product is sterilized at 90°C for 40 minutes, then cooled, and then Coding...
Embodiment 2
[0023] The sterilization condition in step (4) got 95 ℃ of sterilization 30 minutes, and other is with embodiment 1.
Embodiment 3
[0025] The sterilizing condition in step (4) gets 92 ℃ of sterilization 35 minutes, and other is with embodiment 1.
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Abstract
Description
Claims
Application Information
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