Puffed crisp jujube and making method thereof

A technology of puffed crispy jujube and its production method, which is applied in food preparation, food heat treatment, food drying, etc. It can solve the problems that oil-containing products are not easy for consumers to accept, and achieve the effect of low hardness and crispy taste

Inactive Publication Date: 2014-07-23
TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The crispy dates currently on the market are generally divided into two types. One is the crispy dates produced by vacuum frying technology. This kind of crispy dates contains residual oil. Received by consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] ①Choose winter jujube, wash, select, and mechanically remove the core;

[0020] ②Red redness: blanch with hot water at 95°C until the jujube turns red completely, and drain the water;

[0021] ③ Quick-freezing: Quick-freeze the red dates to -18°C;

[0022] ④ Pre-drying: Pre-drying at 55°C for 24 hours;

[0023] ⑤Put the pre-dried jujube into a sealed box and place it at 0°C for 12 hours;

[0024] ⑥Vacuum puffing: put the above jujubes into a vacuum puffing machine, heat up, when the temperature reaches 60°C, keep it warm for 30 minutes, then quickly reduce the pressure to -0.15MPa, vacuumize and dry for 4 hours in this state, stop vacuuming, Stop heating, and when the pressure drops to 0MPa and the temperature drops to 30°C, the finished crispy jujube is obtained;

[0025] ⑦ Sterilization: microwave sterilization;

[0026] ⑧cooling, inspection, packaging.

Embodiment 2

[0028] ①Choose pots and bottles of jujube, wash, select, and mechanically remove the core;

[0029] ②Red redness: blanch with hot water at 95°C until the jujube turns red completely, and drain the water;

[0030] ③Quick-freezing: Quick-freeze the red jujubes to -25°C;

[0031] ④ Pre-drying: Pre-drying at 50°C for 24 hours;

[0032] ⑤Put the pre-dried jujube into a sealed box and place it at 0°C for 12 hours;

[0033] ⑥Vacuum puffing: Put the above jujube products into a vacuum puffing machine, heat up, when the temperature reaches 50°C, keep it warm for 30 minutes, then quickly reduce the pressure to -0.1MPa, vacuumize and dry for 6 hours in this state, stop vacuuming, Stop heating, and when the pressure drops to 0MPa and the temperature drops to 30°C, the finished crispy jujube is obtained.

[0034] ⑦ Sterilization: microwave sterilization;

[0035] ⑧cooling, inspection, packaging.

Embodiment 3

[0037] ①Choose golden shredded jujube, wash, select, and mechanically remove the core;

[0038] ②Red redness: Blanch jujubes with hot water at 90°C until the jujubes turn red completely, and drain the water;

[0039] ③ Quick-freezing: Quick-freeze the red dates to -20°C;

[0040] ④ Pre-drying: Pre-drying at 45°C for 48 hours;

[0041] ⑤ Put the pre-dried jujube into a sealed box and place it at 4°C for 12 hours;

[0042] ⑥Vacuum puffing: Put the above-mentioned dates into a vacuum puffing machine, heat up, when the temperature reaches 50°C, keep it warm for 30 minutes, then quickly reduce the pressure to -0.08MPa, vacuumize and dry for 8 hours in this state, stop vacuuming, Stop heating, and when the pressure drops to 0MPa and the temperature drops to 30°C, the finished crispy jujube is obtained.

[0043] ⑦ Sterilization: microwave sterilization;

[0044] ⑧cooling, inspection, packaging.

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PUM

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Abstract

A making method of a puffed crisp jujube comprises the following steps: 1, carefully choosing winter jujubes; 2, red promotion: blanching with 80-100DEG C hot water until the jujubes are completely red; 3, quick freezing: quickly freezing to -18 - -30DEG C; 4, pre-drying: pre-drying at 45-55DEG C for 24-36h; 5, adding the pre-dried jujubes to a sealed tank, and rewetting at 0-4DEG C for 12h; 6, vacuum puffing: adding the rewetted jujubes in a vacuum puffing machine, heating, carrying out heat insulation for 30min when the temperature rises to 45-60DEG C, rapidly reducing the pressure to -0.08 - -0.15MPa, carrying out evacuation drying for 4-8h, stopping the evacuation, stopping heating, and reducing the temperature to 20-30DEG C when the pressure decreases to 0MPa in order to obtain the finished crisp jujube; 7, sterilizing; and 8, cooling, examining, and packaging. The puffed crisp jujube has the advantages of small hardness, crisp and tasty mouthfeel, and reservation of the nutritional components of fresh jujubes as possible.

Description

technical field [0001] The invention relates to a puffed product, in particular to a puffed crisp jujube and a preparation method thereof. Background technique [0002] Jujube, also known as red jujube, dried jujube, jujube, etc., has the title of "king of all fruits". Jujube is rich in protein, fat, sugar, carotene, B vitamins, vitamin C, vitamin P, phosphorus, calcium, iron and other ingredients, among which the content of vitamin C is among the best in fruits, and it has the reputation of "vitamin C". Jujube is warm in nature and sweet in taste. It has the effects of nourishing qi and blood, invigorating the spleen and harmonizing the stomach, and eliminating wind. It can treat allergic purpura, anemia, high blood pressure, acute and chronic hepatitis, and liver cirrhosis patients with elevated serum transaminases and prevent blood transfusion reactions. Both have ideal effects; jujube contains triterpenoids and cyclic adenosine monophosphate, which have strong anti-canc...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23P1/14A23L19/00A23P30/32
CPCA23L19/03A23P30/32A23V2002/00A23V2300/24A23V2300/20A23V2300/10
Inventor 胡云峰崔瀚元
Owner TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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