Expansion method for shaping jujubes

A kind of jujube and puffing technology, which is applied in food forming, food preparation, food science, etc., can solve the problems that have not been reported, and achieve the effect of overcoming oil content and short shelf life

Inactive Publication Date: 2009-09-30
SHAANXI UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, there is no report on the method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

Specific embodiment:

[0022] Raw material processing: Take 10Kg of fresh jujube, and get 6.7 kilograms of raw jujube to be puffed after washing and de-nucleating.

[0023] Puffing: first raise the temperature in the puffing tank to 115℃, open the puffing tank, place the jujube raw materials to be puffed in the puffing tank, keep the temperature at 100℃, and increase the pressure in the puffing tank to 0.35MPa and keep it at 15 Minutes, then instantaneously reduce the pressure to a vacuum state. At this time, the equilibrium vacuum degree is above -0.075MPa. Start the vacuum system to reduce the vacuum degree to -0.098MPa; close the solenoid valve and reduce the temperature in the expansion tank to 80℃; Open the solenoid valve every 15 minutes, start the vacuum system, keep the vacuum at -0.098MPa, and hold for 10 minutes, close the solenoid valve. After this cycle 5 times, start the cooling system, the circulating cooling water temperature is 15℃, cooling for 55 minutes, Release t...

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PUM

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Abstract

The invention relates to an expansion method for shaping jujubes. In the prior art, before a fruit and vegetable expansion product is expanded, complex treatment is needed to be carried out on processed materials, such as pre-drying of materials (water content of raw materials is lowered to a certain degree), sugar permeability treatment, moisture equilibrium treatment, pre-expansion treatment, and the like. A method of directly expanding fresh jujubes is not reported at home and aboard. The invention adopts the technological process of producing shaping expansion jujubes taking the fresh jujubes as the raw material as follows the fresh jujubes-washing-enucleation-expansion-cooling-sorting-packaging-crisp slice of expansion jujube. The method is characterized in that firstly, the jujube expansion raw materials are only washed and enucleated without any other treatment, and processing procedures are simplified; secondly, pressure-difference expansion is adopted, and the defects of high oil content and short shelf life of the prior production of jujube expansion by vacuum frying are overcome; and thirdly, external pressure is adopted, thereby the pressure difference is increased, and the expansion effect of the shaping jujubes is favorable.

Description

Technical field: [0001] The invention relates to a puffing method for plastic jujube. Background technique [0002] Puffing technology is a new type of food processing technology. It is widely used in the production of puffed food. It has the characteristics of simple process, low cost, wide variety of products, crisp texture, easy to carry and eat, and easy to digest and absorb nutrients. The application of puffing technology in fruit and vegetable processing has only been developed in recent years. The products it produces have their own unique features in terms of color, aroma, taste, shape, nutrition and hygiene. Therefore, puffing technology is used in fruit and vegetable processing and production. Has a very broad future and development prospects. [0003] Puffing technology has developed rapidly abroad. As early as 1856, Ward Company in the United States applied for a patent on food puffing technology. During Japan's war of aggression from the 1930s to the 1940s, it...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23P1/14A23L19/00A23P30/36
Inventor 罗仓学卢亚婷
Owner SHAANXI UNIV OF SCI & TECH
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