Production technology of red jujube ginger sugar

Abstract

The invention discloses a production technology of red jujube ginger sugar. The production technology comprises the following process flows: 1, putting red jujubes in water of 99.5 DEG C and performing blanching for 5 minutes; 2, performing steam sterilization on the blanched red jujubes at 120 DEG C for 14.5 minutes; 3, adding the sterilized red jujubes in a slicer and performing slicing; 4, heating the red jujube slices to 99.5 DEG C, and then performing cooking for 30 minutes; 5, putting the cooked red jujube slices in a drying machine, setting the temperature of the drying machine to be 80 DEG C, and performing drying for 9.5 hours; 6, milling the dried red jujube slices to obtain red jujube powder of which the size is 0.001mm; 7, adding water to brown sugar, and performing boiling for 10.5 minutes so as to prepare brown sugar pulp; 8, mixing and stirring the brown sugar pulp, the ginger powder, the red jujube powder, wheat flour and water for 20 minutes; and 9, preparing the brown sugar pulp, the ginger powder, the red jujube powder, the wheat flour and the water, which are mixed well, into sugar cubes. According to the production technology disclosed by the invention, the problems that a conventional fresh ginger production technology is not rigorous enough, so that the water content of products does not reach the standard, the bacterial content exceeds the standard and the package is not safe enough, are solved.

Description

technical field [0001] The invention relates to the technical field of ginger deep processing, in particular to a production process of jujube ginger candy. Background technique [0002] Ginger belongs to the perennial herb of Zingiberaceae Zingiberaceae. It has rhizomes with yellow-green flowers and irritating fragrance. The plant height is 0.5-1 meters; Needle-shaped, glabrous, sessile, ligule membranous, total pedicels up to 25 cm; spikes cone-shaped, bracts ovate, light green or light yellow at the edge, with small pointed tips at the top, calyx tubes about 1 cm, corolla yellow-green, lobes lanceolate, labial central lobe oblong-obovate. [0003] Ginger is an economic crop with great development and utilization value. In addition to physiologically active substances such as zingerone and gingerol, it also contains protein, polysaccharides, vitamins and various trace elements. It integrates nutrition, seasoning and health care. It has been used since ancient times Regar...

AI Technical Summary

Problems solved by technology

[0005] In order to solve the above technical problems, we proposed a production process of jujube ginger candy, which solved the problems that the existing fresh ginger production process was not rigorous enough, resulting in substandard water content, excessive bacterial content and unsafe packaging.