Processing method for non-fried vacuum-frozen puffed winter jujubes

Abstract

The invention discloses a processing method for non-fried vacuum-frozen puffed winter jujubes, and belongs to dry processing of the winter jujubes. The processing method comprises the steps of: (1) preprocessing raw materials, sorting and washing fresh winter jujubes, removing pits of the winter jujubes, and conducting Vc color protection, and (2) conducting non-fried vacuum-frozen puffing drying with a non-frying vacuum-freezing puffing drying machine. The method has the characteristics that the non-fried vacuum-frozen puffed winter jujubes produced by the method are good in quality, and comparable to vacuum-frozen dried products incolor and taste; as porous and spongy structures are generated inside the raw materiala of the puffing dried winter jujubes, the winter jujubes are good in crispness, color, luster and mouthfeel; the method combines a vacuum-freezing pre-drying technology with a non-frying vacuum puffing technology comprehensively for the first time at home by taking the winter jujubes as the raw materials; the puffed winter jujubes produced by the method maintain the original colors, luster, shapes and nutritional components of the winter jujubes, and are uniform in puffing, integrated in jujube shape and crisp in mouthfeel; and the additional value of the winter jujubes is increased.

Description

technical field [0001] The invention relates to a drying process of winter jujube, in particular to a processing method of non-fried vacuum frozen puffed winter jujube. Background technique [0002] Dongzao is a high-quality late-maturing fresh food variety in the northern Shandong area. It belongs to Rhamnaceae and Jujube genus. It is an excellent late-maturing fresh food variety of thornless jujube. Fresh and delicious, crisp skin, tender meat, excellent quality, juicy and no residue, sweet and fragrant; 35-38% soluble solids, thick meat and small core, edible rate of 96.1%. Winter jujube is extremely nutritious, containing 19 essential amino acids such as aspartic acid, threonine, and serine, with a total content of 0.985mg / 100g; protein 1.65%; dietary fiber 2.3%, total flavonoids 0.26%; niacin 0.87% mg / 100g; carotene 1.1mg / kg; vitamin B1 0.1mg / kg; vitamin B2 2.2mg / kg; vitamin C content is particularly rich, up to 352mg / 100g, vitamin C is a powerful antioxidant, is to fi...

AI Technical Summary

Problems solved by technology

[0003] The final product that has only been vacuum freeze-dried will have skin folds, jujube meat collapse, and product hardness, which will seriously affect the sensory evaluation of the product

Only use the winter jujube products with the existing non-fried puffing technology, because the moisture content of fresh winter jujube is about 75%, the water content is relatively high, it needs a long time of hot air pre-drying process, and the moisture content can be reduced to 30-40%. Start the process of puffing and drying, and the long-term hot air drying of winter jujube will cause severe wrinkles on the skin of winter jujube, collapse of jujube flesh, and browning and scorching at the same time.

Currently, there is no good solution

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