A processing method of crisp jujube slices and a combined dryer adapted to the method

A processing method and technology of jujube slices, which are applied in applications, preservation of fruits/vegetables through dehydration, food science, etc., can solve the problems of jujubes and jujubes outside the machine that cannot be fully utilized, dried red dates have poor color, and sanitary conditions are not up to standard, etc.

Active Publication Date: 2020-10-13
SHIHEZI UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] In order to solve the current problems such as poor color of dried jujube products, substandard hygienic conditions, serious loss of nutrients such as Vc, and inability to fully utilize damaged jujubes and off-machine jujubes, etc.,

Method used

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  • A processing method of crisp jujube slices and a combined dryer adapted to the method
  • A processing method of crisp jujube slices and a combined dryer adapted to the method
  • A processing method of crisp jujube slices and a combined dryer adapted to the method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] Embodiment 1: Take fresh jujubes with a water content of 70-80% and pick them; pick out foreign matter in the jujubes and remove them, and then carry out pitting and slicing of the jujubes; the thickness of the jujube slices is 4-6 mm. Use superheated steam for blanching and deenzyme treatment, the treatment temperature is 105°C, the relative humidity of superheated steam is 30%, the speed of superheated steam is 5m / s, and the treatment time is 30s; the jujube slices after superheated steam are dried . This drying process is divided into two stages:

[0043] The first stage: using gas jet impact drying, the first gas jet impact: drying temperature is 65 ℃, drying time is 2.5h, wind speed is 10m / s; the second gas jet impact: using gas jet impact drying, drying temperature The temperature is 60°C, the drying time is 1.5h, and the wind speed is 5m / s.

[0044] The second stage: Combined drying with infrared hot air, the drying temperature is 50°C, the drying time is 1h, a...

Embodiment 2

[0046] Embodiment 2: compared with embodiment 1, the difference of this embodiment is: carry out blanching to kill enzyme treatment with superheated steam, its treatment temperature is 135 ℃, the relative humidity of superheated steam is 40%, the speed of superheated steam is 10m / s, the processing time is 20s;

[0047] The jujube slices after the superheated steam are dried. This drying process is divided into two stages:

[0048] The first stage: using gas jet impact drying, the first gas jet impact: drying temperature is 68 ℃, drying time is 3h, wind speed is 13m / s; the first gas jet impact: using gas jet impact drying, drying temperature is 63°C, the drying time is 1h, and the wind speed is 8m / s.

[0049] The second stage: Combined drying with infrared hot air, the drying temperature is 55°C, the drying time is 1·5h, and the wind speed is 2m / s.

Embodiment 3

[0050] Embodiment 3: compared with embodiment 1 or embodiment 2, the difference of this embodiment is: carry out blanching to kill enzyme treatment with superheated steam, its treatment temperature is 150 ℃, the relative humidity of superheated steam is 50%, The speed of superheated steam is 15m / s, and the processing time is 15s;

[0051] The jujube slices after the superheated steam are dried. This drying process is divided into two stages:

[0052] The first stage: using gas jet impact drying, the first gas jet impact: drying temperature is 70 ℃, drying time is 3.5h, wind speed is 15m / s; the first gas jet impact: using gas jet impact drying, drying temperature The temperature is 65°C, the drying time is 1h, and the wind speed is 10m / s.

[0053] The second stage: Combined drying with infrared hot air, the drying temperature is 60°C, the drying time is 1h, and the wind speed is 1m / s.

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Abstract

The invention relates to a crisp date slice processing method. The processing method is characterized by comprising the following steps: a, cleaning and screening materials; b, stoning and slicing the materials; c, performing blanching and enzyme deactivation treatment; d, drying the materials: drying the materials in at least two stages; and e, sterilizing and packing the materials: performing ultraviolet sterilization treatment on the dried date slices, and then performing nitrogen-filled packing. The invention aims to provide a processing method of a ready-to-eat red date product which can satisfy requirements of consumers for convenience and quickness, is nutritious, hygienic and favorable in mouthfeel and can be stored for long time at normal temperature. Compared with the prior art, severe decomposition of vitamin C in the red dates and severe browning of the red dates are avoided; and the red dates are sliced before being dried, thereby greatly shortening the drying time, increasing the drying efficiency and improving the drying quality.

Description

technical field [0001] The invention relates to a processing method of agricultural products, in particular to a processing method of crispy jujube slices. Background technique [0002] Jujube is rich in nutrition and rich in various nutritional elements, which are indispensable for daily consumption or as medicinal materials. In the processing of jujube products, drying is the most common. Because fresh jujubes have high water content, various enzymes and microbial activities are relatively high, and jujubes are prone to spoilage and cannot be stored for a long time. Therefore, jujubes are usually dried to reduce the moisture in jujubes and inhibit the activity of various enzymes to prolong the production of jujubes. shelf life. [0003] Jujube drying is divided into natural drying and artificial drying. Among them, the red dates that are naturally dried are not only hygienic and poor in color, but also require sufficient sunlight and sufficient drying sites, which are r...

Claims

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Application Information

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IPC IPC(8): A23L19/00A23B7/02
CPCA23B7/02A23B7/0205
Inventor姚雪东魏事宇张湘楠黄勇朱荣光郑霞王高曹玉雪王强
OwnerSHIHEZI UNIVERSITY