Method for processing whole fruits of fresh red jujubes
A processing method, the technology of fresh jujube, applied in the field of food processing, can solve the problems of jujube nutrition damage, easily lead to obesity, and not meet the pursuit of high-nutrition food, so as to achieve better flavor, save production cost, good taste and crispness Effect
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Embodiment 1
[0021] The processing flow chart of present embodiment fresh jujube sees figure 1 . The specific operation steps are as follows:
[0022] (1) Fruit selection: remove defective raw materials with mildew, insect damage, damage and abnormal shape;
[0023] (2) Cleaning: Soak the selected fresh jujube fruit with water for 4 minutes, make it absorb water, and then clean it with an automatic fruit washing machine, at least three times;
[0024] (3) Blanching: scalding the cleaned fresh jujube fruit in 90°C hot water for 45 seconds;
[0025] (4) Cooling: Put the fresh jujube fruit after blanching into ice water and cool down for 2min immediately;
[0026] (5) hardening: the fresh jujube fruit after cooling is dropped into 1wt% CaCl 2 In the aqueous solution, soak for 4 minutes and remove;
[0027] (6) Classification: According to the size and color classification of fresh red jujube fruit, overripe fruit and fruit with maturity less than 50% are removed, divided into small (15-2...
Embodiment 2
[0041] Change the blanching time of step (3) into 85 ℃ among the embodiment 1, blanching 60s, the cooling time of step (4) is changed into 3min, the hardening time of step (5) is changed into 5min, and the processing condition of step (8) is changed into For 180s with 400MPa ultra-high pressure treatment at normal temperature; other operating steps are the same as in Example 1. The test results of the obtained products are shown in Tables 3 and 4.
[0042] The physicochemical index of the bright jujube fruit that table 3 embodiment 2 obtains
[0043] project
unit of measurement
indicators
Soluble solids
(20 ℃ , refractometer method)
％
≥30
Dietary fiber
％
2.3
Vitamin C
mg / kg
≥2200
Vitamin B 1
mg / kg
0.6
Vitamin B 2
mg / kg
0.9
arsenic
mg / kg
≤0.2
lead
mg / kg
≤0.5
[0044] food additives
/ ...
Embodiment 3
[0050] Change the blanching time of step (3) into 95 ℃ among the embodiment 1, blanching 30s, change the cooling time of step (4) into 1min, change the hardening time of step (4) into 3min, change the processing condition of step (8) into For 90s with 600MPa ultra-high pressure treatment at normal temperature; other operating steps are the same as in Example 1. The test results of the obtained products are shown in Tables 5 and 6.
[0051] The physicochemical index of the bright jujube fruit that table 5 embodiment 3 obtains
[0052] project
unit of measurement
indicators
Soluble solids
(20 ℃ , refractometer method)
％
≥30
Dietary fiber
％
2.3
Vitamin C
mg / kg
≥2200
Vitamin B 1
mg / kg
0.6
Vitamin B 2
mg / kg
0.9
[0053] arsenic
mg / kg
≤0.2
lead
mg / kg
≤0.5
food additives
/
none
[00...
PUM
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