A kind of production method of jujube grain

Abstract

A jujube granule producing method is disclosed. The method includes raw material selecting, cleaning, dehydrating, stoning, sterilizing, enzymolysis, fermentation, low-oxygen low-temperature heat-pump drying, nitrogen charging pressure difference rapid puffing, medium and short wave infrared drying, crushing, grading, packaging, and other steps. The enzymolysis is performed firstly so that jujube viscosity is reduced and jujube flavor is adjusted. Then through progressive multi-stage drying, the color of jujubes is kept, a proper tissue structure is formed, the water content is controlled ingeniously. Through combining a crushing manner, the rotating speed, environment temperature and humidity, and other factors, the problem that jujubes are liable to stick to form clump or liable to be powdered, and the like in granulation is overcome by and objectives of improving uniformity, reducing viscosity, maintaining the original color, increasing the crisp degree, making granulation easy and avoiding powder generation are achieved. The method is simple and convenient to operate, high in controllability and high in mechanization degree. The utilization rate, edibility and healthcare properties of raw materials are improved. A product of the method can be used for snacks, soup making, medicines, tea drinks and stuffing.

Description

technical field

[0001] The invention relates to the technical field of food processing, in particular to a production method of jujube grains. 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. At present, drying is the main processing method of jujube, but there are the following problems in dried jujube products: ①The south is prone to mildew and insects, the storage period is short, and the size is large, and the core and skin are spit out when eating, which is inconvenient to eat; Jujube grains are cut by hand, which has a low degree of mechanization and is difficult to guarantee product quality; ③During the processing of jujube fruits, there will be a large number of defective fruits, and the current treatment method of directly throwing away the defective fruits has caused a great w...

Examples

Embodiment 1

[0031] A production method of jujube grains, comprising the steps of:

[0032] 1) Select raw materials: select dried jujubes that are free from insects, mildew, and uniform in size;

[0033] 2) Cleaning and dehydration: After washing with clean water, dry and dehydrate;

[0034] 3) Denuclearization and sterilization: mechanically denuclearize jujube fruit with a ceramic die head; steam sterilization at a temperature of 95°C for 20 minutes, and the water content of jujube fruit reaches 50%;

[0035] 4) Prepare bacterial solution: mix pectinase, direct injection of Lactobacillus rhamnosus and Leuconostoc enterococci at a mass ratio of 0.4:0.8:0.7, and add 3 times the dry powder of the mixed bacteria into warm water at 45°C, Stir and activate for 25 minutes, so that the activity of pectinase in the bacterial liquid reaches more than 40,000 U / mL, and Lactobacillus rhamnosus is 5.4×10 8 cfu / mL, the content of Leuconostoc enterica reached 3.0×10 8 Cfu / mL;

[0036] 5) Moderate en...

Embodiment 2

[0043] A production method of jujube grains, comprising the steps of:

[0044] 1) Select raw materials: select dried jujubes that are free from insects, mildew, and uniform in size;

[0045] 2) Cleaning and dehydration: After washing with clean water, dry and dehydrate;

[0046] 3) Denuclearization and sterilization: mechanically denuclearize jujube fruit with a ceramic die head; steam sterilization at a temperature of 98°C for 40 minutes, and the water content of jujube fruit reaches 65%;

[0047] 4) Prepare bacterial solution: mix pectinase, direct injection of Lactobacillus rhamnosus and Leuconostoc enterococci at a mass ratio of 0.6:1.0:0.9, and add 5 times the mixed bacterial dry powder in warm water at 35°C, Stir and activate for 40 minutes, so that the activity of pectinase in the bacterial solution can reach more than 46,000 U / mL, and Lactobacillus rhamnosus 6.2×10 8 cfu / mL, the content of Leuconostoc enterica reached 4.4×10 8 cfu / mL;

[0048] 5) Moderate enzymatic...

Embodiment 3

[0055] A production method of jujube grains, comprising the steps of:

[0056] 1) Selection of raw materials: select fresh jujubes that are free from insects, mildew and uniform in size;

[0057] 2) Cleaning and dehydration: After washing with clean water, dry and dehydrate;

[0058] 3) Denuclearization and sterilization: mechanically denuclearize jujube fruit with a ceramic die head; steam sterilization at a temperature of 96°C for 30 minutes, and the water content of jujube fruit reaches 75%;

[0059] 4) Prepare bacterial solution: mix pectinase, direct injection of Lactobacillus rhamnosus and Leuconostoc enterococci at a mass ratio of 0.6:1.2:0.8, and add 4 times the dry powder of the mixed bacteria into warm water at 50°C, Stir and activate for 20 minutes, so that the activity of pectinase in the bacterial liquid reaches more than 64,000 U / mL, and the Lactobacillus rhamnosus is 7.1×10 8 cfu / mL, the content of Leuconostoc enterica reached 4.1×10 8 cfu / mL;

[0060] 5) Mo...

technical field

[0001] The invention relates to the technical field of food processing, in particular to a production method of jujube grains. 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. At present, drying is the main processing method of jujube, but there are the following problems in dried jujube products: ①The south is prone to mildew and insects, the storage period is short, and the size is large, and the core and skin are spit out when eating, which is inconvenient to eat; Jujube grains are cut by hand, which has a low degree of mechanization and is difficult to guarantee product quality; ③During the processing of jujube fruits, there will be a large number of defective fruits, and the current treatment method of directly throwing away the defective fruits has caused a great w...

Examples

Embodiment 1

[0031] A production method of jujube grains, comprising the steps of:

[0032] 1) Select raw materials: select dried jujubes that are free from insects, mildew, and uniform in size;

[0033] 2) Cleaning and dehydration: After washing with clean water, dry and dehydrate;

[0034] 3) Denuclearization and sterilization: mechanically denuclearize jujube fruit with a ceramic die head; steam sterilization at a temperature of 95°C for 20 minutes, and the water content of jujube fruit reaches 50%;

[0035] 4) Prepare bacterial solution: mix pectinase, direct injection of Lactobacillus rhamnosus and Leuconostoc enterococci at a mass ratio of 0.4:0.8:0.7, and add 3 times the dry powder of the mixed bacteria into warm water at 45°C, Stir and activate for 25 minutes, so that the activity of pectinase in the bacterial liquid reaches more than 40,000 U / mL, and Lactobacillus rhamnosus is 5.4×10 8 cfu / mL, the content of Leuconostoc enterica reached 3.0×10 8 Cfu / mL;

[0036] 5) Moderate en...

Embodiment 2

[0043] A production method of jujube grains, comprising the steps of:

[0044] 1) Select raw materials: select dried jujubes that are free from insects, mildew, and uniform in size;

[0045] 2) Cleaning and dehydration: After washing with clean water, dry and dehydrate;

[0046] 3) Denuclearization and sterilization: mechanically denuclearize jujube fruit with a ceramic die head; steam sterilization at a temperature of 98°C for 40 minutes, and the water content of jujube fruit reaches 65%;

[0047] 4) Prepare bacterial solution: mix pectinase, direct injection of Lactobacillus rhamnosus and Leuconostoc enterococci at a mass ratio of 0.6:1.0:0.9, and add 5 times the mixed bacterial dry powder in warm water at 35°C, Stir and activate for 40 minutes, so that the activity of pectinase in the bacterial solution can reach more than 46,000 U / mL, and Lactobacillus rhamnosus 6.2×10 8 cfu / mL, the content of Leuconostoc enterica reached 4.4×10 8 cfu / mL;

[0048] 5) Moderate enzymatic...

Embodiment 3

[0055] A production method of jujube grains, comprising the steps of:

[0056] 1) Selection of raw materials: select fresh jujubes that are free from insects, mildew and uniform in size;

[0057] 2) Cleaning and dehydration: After washing with clean water, dry and dehydrate;

[0058] 3) Denuclearization and sterilization: mechanically denuclearize jujube fruit with a ceramic die head; steam sterilization at a temperature of 96°C for 30 minutes, and the water content of jujube fruit reaches 75%;

[0059] 4) Prepare bacterial solution: mix pectinase, direct injection of Lactobacillus rhamnosus and Leuconostoc enterococci at a mass ratio of 0.6:1.2:0.8, and add 4 times the dry powder of the mixed bacteria into warm water at 50°C, Stir and activate for 20 minutes, so that the activity of pectinase in the bacterial liquid reaches more than 64,000 U / mL, and the Lactobacillus rhamnosus is 7.1×10 8 cfu / mL, the content of Leuconostoc enterica reached 4.1×10 8 cfu / mL;

[0060] 5) Mo...