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A kind of processing method of jujube chips

A processing method and technology for red dates, applied in the field of processing red dates chips, can solve the problems of complex process, large loss of nutrient components, long production cycle, etc., and achieve the effects of high product preservation rate, high Vc preservation rate and less component loss.

Inactive Publication Date: 2011-12-21
SHAANXI UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Most of the existing drying methods are vacuum frying. This method not only has complicated process, high drying temperature, long time, and large investment, but also the product contains residual oil, high energy, and easy to produce smell; although hot air drying has less investment and low cost , but the drying temperature is high and the drying time is long, the jujube is prone to browning and has a bitter burnt smell, the surface shrinks severely, and the loss of nutrients is large; in recent years, vacuum freeze-drying has also appeared, which can maintain the original color, aroma, taste, and shape, the nutrients are well preserved, but the equipment investment is large, the production cycle is long, the energy consumption is high, and the product is easy to absorb moisture and is fragile, which is especially not suitable for solid jujube tea; vacuum low-temperature drying overcomes the shortcomings of the above methods, and before drying Freezing not only shortens the processing time, but also avoids the deformation of raw materials during the drying process and retains the original appearance and shape

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A processing method of jujube chips, comprising the following steps:

[0019] 1) Select fresh Lingwu jujubes with neat appearance, natural color, no insects, no mildew and no softening as raw materials, and rinse them with tap water for 2 to 3 times to remove the dirt on the surface of the jujubes as much as possible to reduce pesticide residues and Harmful substances, then manually or mechanically remove the core, and further remove the pests and diseases, and finally cut into slices with a thickness of 3-5mm;

[0020] 2) Immediately freeze the cut jujube slices in the refrigerator, and freeze for 5 to 12 hours at -18 to -24°C;

[0021] 3) Take out the frozen jujube slices and place them flat on the grid tray, and then vacuum dry them at 50-600Pa and 30-50°C for 1.5-2 hours to obtain crisp jujube slices;

[0022] 4) Sterilize the vacuum-dried jujube crisps under microwave, adjust the power of the microwave generator so that the temperature acting on the jujube crisps ...

Embodiment 2

[0024] A processing method of jujube chips, comprising the following steps:

[0025] 1) Select fresh Lingwu jujubes with neat shape, natural color, no insects, no mildew and no softening as raw materials, wash them with tap water 2 to 3 times, remove as much dirt as possible on the surface of jujubes, reduce pesticide residues and Hazardous substances, then manually or mechanically remove the core, and further remove the fruits of diseases and insect pests, and finally cut into slices with a thickness of 5mm;

[0026] 2) Immediately freeze the cut jujube slices in the refrigerator, and freeze them for 6 hours at -24°C;

[0027] 3) Take out the frozen jujube slices and place them flat on the grid tray, and then vacuum dry them at 200-600Pa and 40-50°C for 2.5 hours to obtain crisp jujube slices;

[0028] 4) Sterilize the vacuum-dried red jujube chips under microwave, adjust the power of the microwave generator so that the temperature acting on the red date chips during microwa...

Embodiment 3

[0030] A processing method of jujube chips, comprising the following steps:

[0031] 1) Select fresh Huanghetan jujubes with neat appearance, natural color, no insects, no mildew and no softening as raw materials, and wash them with tap water for 2 to 3 times to remove the dirt on the surface of the jujubes as much as possible to reduce pesticide residues and Hazardous substances, then manually or mechanically remove the core, and further remove the fruits of diseases and insect pests, and finally cut into slices with a thickness of 3mm;

[0032] 2) Immediately freeze the cut jujube slices in the refrigerator, and freeze for 5 hours at -18°C;

[0033] 3) Take out the frozen jujube slices and put them flat on the grid tray, and then vacuum dry them at 400-600Pa and 30-40°C for 1.5h to obtain crisp jujube slices;

[0034] 4) Sterilize the vacuum-dried jujube crisps under microwave, adjust the power of the microwave generator so that the temperature acting on the jujube crisps d...

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PUM

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Abstract

The invention discloses a processing method of red jujube chips. After cleaning the red dates, remove the pits, slice them, and freeze them, then take out the frozen jujube slices and dry them under vacuum at 50-600Pa and 30-50°C for 1-2 hours. 3h, and finally sterilized under microwave and vacuum packed. The present invention adopts the combination method of freezing and vacuum drying to prepare red jujube chips, and while retaining the original flavor, color, nutrition and crispy taste of fruits and vegetables to the greatest extent, it also retains the original appearance and shape of jujube chips, making the product smooth , bright color, and has moisture absorption resistance, short production cycle, low energy consumption.

Description

technical field [0001] The invention belongs to the technical field of fruit processing, and relates to a processing method of jujube chips. Background technique [0002] Jujube is a fruit with high medicinal and nutritional value. It has been favored by consumers for a long time. It is rich in sugar, vitamins, proteins, amino acids and trace elements, cyclic adenylic acid and alkaloids, saponins, flavonoids and other nutrients , especially the high Vc content, has the reputation of natural vitamin pills. [0003] Most of the existing drying methods are vacuum frying. This method not only has complicated process, high drying temperature, long time and large investment, but also the product contains residual oil, high energy and easy to produce smell; although hot air drying has less investment and low cost , but the drying temperature is high, the time is long, the jujube is prone to browning, has a bitter burnt smell, the surface shrinks severely, and the loss of nutrients...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L19/00
Inventor 许牡丹王俊华杨雯张瑞花毛跟年
Owner SHAANXI UNIV OF SCI & TECH
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