Jujube-acetic acid beverage and processing technic thereof

A processing technology and technology of red dates, applied in food science and other directions, can solve problems such as inability to meet consumer needs, loss of nutrients, and fewer varieties of colors, and achieve the effects of improving juice yield, clear and transparent beverages, and good taste.

Inactive Publication Date: 2010-10-27
北京中食德源投资管理有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Compared with fresh jujube, dried jujube has a great loss of nutrients, and traditional jujube product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Weigh 10kg of dried red dates, remove mildew and moth-eaten grains, wash with water and drain. Drained red dates need to be baked, the jujube meat shrinks, the jujube skin is slightly cracked, no burnt phenomenon occurs, and the color of the finished product is not too dark. The baking temperature is 90°C, and the baking time is 50 minutes; soak the baked dried red dates in 40kg of tap water to fully expand and soften the pulp cell tissue, then add 20kg of tap water to heat and simmer for 15 minutes until the jujube skin breaks , until the pulp is soft and rotten. Then beat it, the crushing degree is better not to destroy the jujube core, the weight of the jujube pulp obtained after beating is about 5 times the weight of the dry jujube; using the ultra-high pressure assisted enzymolysis method, the jujube pulp obtained by cooking and beating is added to the ultra-high pressure equipment for further processing For pretreatment, the pressure design value is 400MPa, 0.02k...

Embodiment 2

[0026] Weigh and select 20kg of dried jujube, remove mildew and moth-eaten grains, wash with water and drain. Drained red dates need to be baked, the jujube meat shrinks, the jujube skin is slightly cracked, no burnt phenomenon occurs, and the color of the finished product is not too dark. The baking temperature is 90°C, and the baking time is 60 minutes; soak the baked dried red dates in 80kg of tap water to fully expand and soften the pulp cell tissue, then add 40kg of tap water to heat and simmer for 15 minutes until the jujube skin breaks , until the pulp is soft and rotten. Then beat it, the crushing degree is better not to destroy the jujube core, the weight of the jujube pulp obtained after beating is about 5.5 times the weight of the dry jujube; using the ultra-high pressure assisted enzymatic hydrolysis method, the jujube pulp obtained by cooking and beating is added to the ultra-high pressure equipment for further processing For pretreatment, the pressure design val...

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PUM

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Abstract

The invention discloses jujube-acetic acid beverage and a processing technic thereof. The processing technic comprises the following steps: pretreatment of raw materials, pulp preparation, ultra-high-pressure enzymolysis, saccharic acid adjustment, vaccination, alcohol fermentation, acetic acid fermentation, clarification, sterilization, mixng and bottling. Based on the traditional process, the invention adopts a new technique and the ultra-high-pressure assisted enzymolysis, thereby not only improving the yield of jujube juice, but also reducing the working time; and due to the liquid-state shaker fermentation, the method shortens the fermentation time, facilitates the reduction of the production cost of the enterprise, and improves the economic efficiency. In addition, with the optimized mixing scheme, the invention solves the problem of single taste. The jujube-acetic acid beverage produced in the invention has the advantages of good taste, moderate and refreshing sweetness and sourness, high clarity and transparency, fruity palate and delicate flavor.

Description

technical field [0001] The invention relates to a jujube acetic acid beverage and a processing technology thereof. Background technique [0002] Jujube is a rare food with the same source of medicine and food that is loved by people. In recent years, the output of jujube in my country has increased sharply, and the output of jujube in Xinjiang has increased significantly. Because red dates are perishable and poor in storability, except for a few fresh and candied dates, most of the dates are made into dried dates, which are then processed into various foods. Compared with fresh jujube, dried jujube has a great loss of nutrients, and traditional jujube products have few designs and varieties and single taste, which are far from satisfying the needs of consumers. Fruit vinegar is a typical physiologically alkaline food, which can effectively maintain the acid-base balance of the human body, regulate metabolism in the body, have strong anti-cancer and anti-cancer effects, and ...

Claims

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Application Information

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IPC IPC(8): A23L2/04
Inventor 温凯孙丽娟冯霖姚自奇
Owner 北京中食德源投资管理有限公司
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