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Production method of fresh crispy jujube chips and jujube powder

A production method and a technology for crisp jujube, which are applied in the field of food processing, can solve the problems that the pink color of jujube cannot reach the pale green color of fresh jujube pulp, reduce the content of jujube fruit, reduce the difficulty of the process, etc., and achieve powder properties and good instant solubility, The effect of good instant solubility and less loss of nutrients

Active Publication Date: 2017-06-13
RES INST OF AGRO PROD PROCESSING SHANXI ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Some of the above-mentioned existing technologies either add various auxiliary materials, reduce the content of jujube fruit, and reduce the difficulty of the process; or use pure jujube fruit, but the jujube pink luster does not reach the light green color of fresh jujube pulp.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A production method of fresh and crisp jujube slices and jujube powder, comprising the steps of:

[0026] 1) Selection of raw materials: Select fresh jujubes without moths, mildew and uniform size (water content 68.7%, total sugar (dry basis) 72.1% or more, polysaccharides (dry basis) 1.04%, total flavonoids ( On a dry basis) 2.03 mg / g, cyclic nucleotides (on a dry basis) 0.29 mg / g, color difference △E35.52);

[0027]2) Cleaning and dehydration: washing with water, drying and dehydration;

[0028] 3) De-pitting: The jujube fruit is mechanically de-nucleated with a ceramic die, and then cut into 4mm jujube slices with a ceramic knife;

[0029] 4) High-pressure color protection: first configure the color protection solution, the color protection solution is an aqueous solution prepared from L-cysteine ​​hydrochloride and salt, and the mass concentration of L-cysteine ​​hydrochloride is 0.03% 1. The mass concentration of table salt is 0.02%; the jujube slices after pitti...

Embodiment 2

[0034] A production method of fresh and crisp jujube slices and jujube powder, comprising the steps of:

[0035] 1) Selection of raw materials: select fresh jujubes without moths, mildew and uniform size (moisture content 66.4%, total sugar (dry basis) 69.3% or more, polysaccharides (dry basis) 1.53%, total flavonoids ( On a dry basis) 3.14 mg / g, cyclic nucleotides (on a dry basis) 0.57 mg / g, color difference △E43.42);

[0036] 2) Cleaning and dehydration: washing with water, drying and dehydration;

[0037] 3) De-pitting: The jujube fruit is mechanically de-nucleated with a ceramic die, and then cut into 6mm jujube slices with a ceramic knife;

[0038] 4) High-pressure color protection: first configure the color protection solution, the color protection solution is an aqueous solution prepared from L-cysteine ​​hydrochloride and salt, and the mass concentration of L-cysteine ​​hydrochloride is 0.02% 1. The mass concentration of table salt is 0.02%; mix the jujube slices wit...

Embodiment 3

[0042] A production method of fresh and crisp jujube slices and jujube powder, comprising the steps of:

[0043] 1) Selection of raw materials: Select fresh jujubes without moths, mildew and uniform size (moisture content 70.07%, total sugar (dry basis) 83.51% or more, polysaccharides (dry basis) 3.41%, total flavonoids ( On a dry basis) 6.87 mg / g, cyclic nucleotides (on a dry basis) 0.19 mg / g, color difference △E44.26);

[0044] 2) Cleaning and dehydration: washing with water, drying and dehydration;

[0045] 3) De-pitting: The jujube fruit is mechanically de-nucleated with a ceramic die, and then cut into 8mm jujube slices with a ceramic knife;

[0046] 4) High-pressure color protection: first configure the color protection solution, the color protection solution is an aqueous solution prepared from L-cysteine ​​hydrochloride and salt, and the mass concentration of L-cysteine ​​hydrochloride is 0.02% 1. The mass concentration of table salt is 0.01%; the jujube slices after...

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Abstract

The invention provides a production method of fresh crispy jujube chips and jujube powder. The method comprises the following steps: selecting raw materials, washing and dehydrating, removing kernels, carrying out high-pressure color protection, drying an inert gas medium by sections, carrying out low-temperature crushing and the like. The jujube chips which have a light green color and a crispy taste and jujube powder with good powder properties are prepared by only taking fresh crispy jujube pulp as a raw material, and the light green color and luster, and nutrient components of the fresh jujube pulp are kept; the problems that dried jujube pulp is easy to brown, the nutrient components are easy to damage and jujubes are sticky and are difficultly made into powder and the like are solved. According to the production method provided by the invention, the aim of controlling browning is realized through passivating enzyme activity and reducing metal ions and oxygen with an enzymatic action; meanwhile, the nutrients and appearance quality of jujube powder (chips) prepared by the production method are higher than those of like products; the method has the properties of high efficiency, low energy consumption and high quality.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for producing fresh and crisp jujube slices and jujube powder. Background technique [0002] Jujube fruit is the fruit of the jujube tree of the genus Jujube in the family Rhamnaceae. Because of its high nutritional value and medicinal value, it has attracted much attention from scholars and consumers. The color of jujube fruit processing products is one of the most important characteristics of quality, and its change greatly affects consumers' desire to buy. The main reason for the discoloration of fresh jujube pulp is enzymatic browning, and the necessary conditions to affect enzymatic browning are polyphenolic substrates, polyphenol oxidase and oxygen, all of which are indispensable. However, the method of removing polyphenols to control browning is not applicable in practice. Drying is one of the important means of fruit and vegetable processing. At present...

Claims

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Application Information

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IPC IPC(8): A23L19/00A23L5/10A23L5/41
CPCA23V2002/00A23V2200/048
Inventor 杨春张玲张江宁丁卫英孟晶岩徐琳王梅芳杜海平
Owner RES INST OF AGRO PROD PROCESSING SHANXI ACADEMY OF AGRI SCI
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