Processing method of honeyed preserved Indian jujube

A processing method and technology of jujube, which is applied in the confectionary industry, confectionery, food science, etc., can solve the problems of fruit waste and resource waste, and achieve the effects of changing permeability, promoting digestion, and delicious taste

Inactive Publication Date: 2016-12-07
柴华
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of the existing jujubes are used as instant fruits. When the fruit period is over, the fruits are discarded, resulting in a waste of resources. Processing jujubes into food that can be eaten for a long time improves the shelf life and application value of jujubes

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Embodiment 1: a kind of processing method of candied jujube preserved in honey, is characterized in that: described processing method adopts the following steps:

[0016] a. Material preparation: select fresh, fleshy and complete jujube leaves, cut 20 slits on each fruit after cleaning, penetrate 1 / 3 of the pulp, and set aside;

[0017] b. Preserve crispness and hardening: Put the jujube leaves in 0.1% edible calcium chloride solution and soak for 40 minutes to harden;

[0018] c. Sulfur treatment: remove the brittle and hardened jujube, filter and dry, put in 0.08% sulfurous acid solution, soak for 3 hours, rinse with water after soaking, and drain;

[0019] d. Precooking: Put 10kg of the sulfur-treated jujube into 7kg of honey solution with a concentration of 35% for precooking at 80°C, and add 0.2kg of salt, and the precooking time is 6 minutes;

[0020] e. Sugar cooking: Put the pre-boiled jujube into a fructose solution with a sugar concentration of 30% to cook, p...

Embodiment 2

[0024] Embodiment 2: a kind of processing method of honey-made jujube dried fruit, is characterized in that: described processing method adopts the following steps:

[0025] a. Raw material preparation: select fresh, fleshy, complete hairy-leaved dates, winter dates, and red dates, mix 10kg of hairy-leaved dates, 3kg of winter dates, and 2kg of red dates evenly to prepare mixed raw materials, and draw 15 slits on each fruit after cleaning , 1 / 2 deep into the pulp, set aside;

[0026] b. Brittle hardening: Put the mixed raw materials into 0.2% calcium chloride and 0.25% sodium sulfite mixture for 50 minutes to harden;

[0027] c. Sulfur treatment: take out the brittle and hardened mixed raw materials, filter them dry, put them in 0.1% sulfurous acid solution, soak for 3 hours, rinse with clean water after soaking, and drain the water;

[0028] d. Pre-cooking: Put 10kg of mixed raw materials after sulfur treatment into 8kg% concentration of 30% honey solution, 1kg apple juice, ...

Embodiment 3

[0034] A processing method of honey-made preserved jujube, characterized in that: the processing method adopts the following steps:

[0035] a. Material preparation: select fresh, fleshy and complete jujubes, cut 20-30 slits on each fruit after cleaning, penetrate 1 / 3-2 / 3 of the pulp, and set aside;

[0036] b. Preserve brittleness and hardening: put the jujube in 0.1-0.2% edible calcium chloride solution and soak for 30-40min for hardening treatment;

[0037] c. Sulfur treatment: remove the brittle and hardened jujube, filter and dry, put in 0.08-0.1% sulfurous acid solution, soak for 2-3 hours, rinse with clean water after soaking, and drain the water;

[0038] d. Precooking: Put the sulfur-treated jujube into a honey solution with a concentration of 70-80% by weight and a concentration of 30-35% for preboiling at an environment of 80-90°C, and add jujube by weight 2 -3% salt, precooking time is 6-8min;

[0039] e. Candy cooking: Put the pre-boiled jujube in a fructose sol...

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PUM

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Abstract

The invention discloses a processing method of honeyed preserved Indian jujube, characterized in that honeyed preserved Indian jujube is made with Indian jujube, and the Indian jujube is processed via the steps such as preparing, crispness-keeping hardening, sulfur treatment, preboiling, boiling with sugar, drying, gumming, packaging, and inspecting. Crevices are made on the surface of Indian jujube, it is easier for sugar solution to enter tissue cells of Indian jujube, and by adding edible salt in preboiling with honey solution, it is possible to improve internal tissue structure of Indian jujube, change permeability of cells and facilitates seepage of sugar in the preserved Indian jujube; therefore, the preserved jujube has pure and delicious flavor and stable color and has the effects such as cooling and detoxifying, cleaning blood, promoting digestion, and maintaining beauty.

Description

technical field [0001] The invention relates to the field of food deep processing, in particular to a processing method for honey-made jujube preserved fruit. Background technique [0002] Maoye jujube: Also known as Indian jujube, Taiwan green jujube, etc., it belongs to the fruit tree of the genus Jujube in the family Rhamnaceae. Because it is produced in India, it is named Indian jujube, and because its fruit shape resembles an apple, Maoye jujube is also called "tropical apple". Every 100 grams of jujube contains 1.2 grams of protein, 0.3 grams of fat, and 23.7 grams of carbohydrates. It is rich in vitamins and various trace elements. It has the functions of cooling and detoxifying, purifying the blood, promoting digestion, and beautifying the skin. Most of the existing jujubes are used as instant fruits. When the fruit period is over, the fruits are discarded, resulting in a waste of resources. Processing jujubes into food that can be eaten for a long time improves th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48
CPCA23G3/48
Inventor 柴华许凌凌
Owner 柴华
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