Method for processing candied jujubes with quick-frozen jujubes

A technology for quick-freezing jujubes and candied dates, which is applied in the fields of freezing/refrigerated preservation of fruits/vegetables, adaptation to climate change, preservation of fruits/vegetables through dehydration, etc. It can solve the problems of long thawing time, excessive juice loss, microbial contamination, etc., to achieve the method Simple, no change in color and less nutrient loss

Inactive Publication Date: 2012-02-08
SHAANXI UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional thawing methods include air thawing, clear water thawing, solution immersion thawing (saline solution, ethylene glycol, etc.), etc. These methods have problems such as long thawing time, more juice loss, and serious microbial contamination, which cannot meet people's needs.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A method for quick-frozen dates processing candied dates, comprising the following steps:

[0022] 1) Select fresh Lingwu round jujubes, wash and remove impurities, manually remove the jujube pits, then shred and freeze them at a temperature below -30°C;

[0023] 2) preparing a sucrose-salt mixed solution comprising 20% ​​sucrose and 0.5% salt, and preparing a 30% sucrose dipping solution;

[0024] 3) Put the quick-frozen jujube in the vacuum impregnation tank, vacuumize for 5 minutes, the vacuum is 0.06-0.085MPa, then inhale the sucrose-salt mixed solution (mass ratio to red jujube is 2:1), continue vacuuming, and keep the vacuum at 0.06 ~0.085MPa, temperature is 40~50 ℃, vacuum impregnation 10~20min, completes thawing and the first step sugar dipping, then inhales the sucrose dipping liquid that concentration is 30% to carry out the second step dipping (mass ratio with jujube is 5 : 1), vacuum impregnation for 2.5h;

[0025] The thawing and impregnation are carried ...

Embodiment 2

[0030] A kind of thawing of quick-frozen dates and a processing method thereof, comprising the following steps:

[0031] 1) Select fresh Dali water jujubes, wash and remove impurities, manually or mechanically remove the jujube pits, then shred and freeze them at a temperature below -30°C;

[0032] 2) preparing a sucrose-salt mixed solution comprising 30% sucrose in mass concentration and 1% salt in mass concentration, and simultaneously preparing a sucrose impregnation solution comprising 40% in mass concentration;

[0033] 3) Put the quick-frozen jujube in the vacuum impregnation tank, vacuumize for 3-5 minutes, and the vacuum is 0.05-0.085MPa, then inhale the sucrose-salt mixed solution (the mass ratio of jujube to jujube is 5:1), continue to vacuumize, and keep the vacuum 0.05~0.085MPa, the temperature is 40~50°C, vacuum impregnation for 10~30min, complete thawing and the first step of sugar infiltration, and then inhale the sucrose impregnation solution with a concentrati...

Embodiment 3

[0038] A kind of thawing of quick-frozen dates and a processing method thereof, comprising the following steps:

[0039] 1) Select fresh Huanghetan jujube, wash and remove impurities, remove the jujube core mechanically, then cut into shreds and freeze at a temperature below -30°C;

[0040] 2) preparing a mixed solution comprising 25% sucrose and 0.8% salt, and preparing a 35% sucrose dipping solution;

[0041] 3) Put the quick-frozen jujube in the vacuum impregnation tank, vacuumize for 3-5 minutes, and the vacuum is 0.04-0.085MPa, then inhale the sucrose-salt mixed solution (the mass ratio of jujube to jujube is 4:1), continue to vacuumize, and keep the vacuum 0.04-0.085MPa, temperature 30-50°C, vacuum impregnation for 10-30min, complete thawing and the first step of osmosis, and then inhale 35% sucrose impregnation solution (mass ratio to red dates is 8:1), Vacuum impregnation for 1.5-2.5 hours;

[0042] 4) Take out the soaked red dates, wash off the floating sugar on the...

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PUM

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Abstract

The invention discloses a method for processing candied jujubes with quick-frozen jujubes. The method is characterized by comprising the following steps: washing the selected red jujubes until the red jujubes are clean, denucleating and slotting the red jujubes and then quickly freezing the red jujubes, putting the red jujubes in a material box of a vacuum impregnation tank, completing thawing and first-step sugar soaking of the quick-frozen jujubes in mixed liquor of cane sugar with mass concentration being 20-30% and salt with mass concentration being 0.5-1% simultaneously, then sucking 30-40% of sugar liquor, carrying out vacuum impregnation for 2-2.5 hours, taking out and draining the impregnated red jujubes and carrying out vacuum drying at a pressure of 50-600Pa and temperature of 30-50 DEG C for 1.5-2 hours, thus obtaining the candied jujubes. The method has the following beneficial effects: the quick-frozen jujubes are adopted as the raw materials, thus prolonging the processing time of the candied jujubes to a great degree and realizing production all year round; and vacuum thawing and vacuum impregnation are carried out simultaneously, thus shortening the processing time and furthest maintaining the original flavors, quality and nutrients of the original fruits and vegetables.

Description

technical field [0001] The invention belongs to the field of fruit and vegetable processing, and relates to a method for processing candied dates with quick-frozen dates. Background technique [0002] Jujube is rich in nutrition, not only has unique nutritional value, but also has medicinal effects. Jujube originated in my country and has a cultivation history of more than 3,000 years. It is a unique fruit in my country. The cultivation area and output account for more than 98% of the world's total share. , large output is one of the important agricultural and sideline products with obvious characteristics. But fresh dates are not easy to preserve, and the supply of deep-processing raw materials is insufficient. At present, quick-frozen dates have become the main raw materials for processing candied dates. [0003] The final quality of quick-frozen food depends on thawing. Thawing is the reverse process of freezing, which is to melt the ice crystals formed by freezing into ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/04A23B7/08A23B7/02
CPCY02A40/90
Inventor 许牡丹王俊华杨艳艳毛跟年
Owner SHAANXI UNIV OF SCI & TECH
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