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Red date preserved fruit and making method thereof

A technology of red dates and candied fruit, applied in confectionery, confectionery industry, food science and other directions, can solve the problems of perishable deterioration, high water content and high sugar content, and achieve unique flavor, prevention of osteoporosis, and rich nutrition. Effect

Inactive Publication Date: 2017-09-15
重庆农肯农业科技集团有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, the types and quantities of jujube products in my country are constantly increasing, and they occupy a major position in the jujube products in the world. However, due to the relatively strong seasonality of jujube products, jujube products have a large moisture content, are perishable, and are not easy to preserve. It is not easy to transport, and the sugar content of jujube is also high. In order to satisfy people who love sweets, jujube is made into candied fruit, which will be more convenient for storage and transportation. At the same time, people can eat jujube with different tastes, which enriches the taste

Method used

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  • Red date preserved fruit and making method thereof

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Experimental program
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Effect test

Embodiment 1

[0053] The preparation method of candied red date comprises the following steps:

[0054] (1) select fresh jujube as raw material, remove rotten, damaged, moth-eaten and deformed jujubes;

[0055] (2) red jujube is cleaned with water, is 20 ℃ then at temperature, and is 60% relative humidity and dries 12 hours under the environment;

[0056] (3) 3.5kg of white granulated sugar is added into 6.5kg of water and mixed evenly to obtain sugar liquid;

[0057](4) adding 2 kg of cleaned and dried red dates to the sugar liquid and heating to boiling for a sugar boil, keeping boiling for 10 minutes, after the first sugar boil, drop to room temperature and soak the red dates in sugar liquid for 24 hours to obtain a soaking mixture;

[0058] (5) Add 1.5kg white granulated sugar to the soaking mixture, mix evenly, heat to boiling, carry out secondary sugar cooking, keep boiling for 10 minutes, drop to room temperature after secondary sugar cooking, add 0.02kg cinnamic acid, mix well, soa...

Embodiment 2

[0063] The preparation method of candied red date comprises the following steps:

[0064] (1) select fresh jujube as raw material, remove rotten, damaged, moth-eaten and deformed jujubes;

[0065] (2) red jujube is cleaned with water, is 20 ℃ then at temperature, and is 60% relative humidity and dries 12 hours under the environment;

[0066] (3) 3.5kg of white granulated sugar is added into 6.5kg of water and mixed evenly to obtain sugar liquid;

[0067] (4) adding 2 kg of cleaned and dried red dates to the sugar liquid and heating to boiling for a sugar boil, keeping boiling for 10 minutes, after the first sugar boil, drop to room temperature and soak the red dates in sugar liquid for 24 hours to obtain a soaking mixture;

[0068] (5) Add 1.5kg white granulated sugar to the soaking mixture, mix evenly, heat to boiling, carry out secondary sugar cooking, keep boiling for 10 minutes, drop to room temperature after secondary sugar cooking, add 0.02kg cinnamic acid, mix well, so...

Embodiment 3

[0073] The preparation method of candied red date comprises the following steps:

[0074] (1) select fresh jujube as raw material, remove rotten, damaged, moth-eaten and deformed jujubes;

[0075] (2) red jujube is cleaned with water, is 20 ℃ then at temperature, and is 60% relative humidity and dries 12 hours under the environment;

[0076] (3) 3.5kg of white granulated sugar is added into 6.5kg of water and mixed evenly to obtain sugar liquid;

[0077] (4) adding 2 kg of cleaned and dried red dates to the sugar liquid and heating to boiling for a sugar boil, keeping boiling for 10 minutes, after the first sugar boil, drop to room temperature and soak the red dates in sugar liquid for 24 hours to obtain a soaking mixture;

[0078] (5) Add 1.5kg white granulated sugar to the soaking mixture, mix evenly, heat to boiling, carry out secondary sugar cooking, keep boiling for 10 minutes, drop to room temperature after secondary sugar cooking, add 0.02kg cinnamic acid, mix well, so...

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Abstract

The invention discloses a red date preserved fruit and a making method thereof. The making method comprises the following steps: (1) selecting fresh red dates as raw materials; (2) cleaning and airing; (3) preparing sugar liquor from 30-40 parts in weight of white granulated sugar; (4) performing primary sugar boiling; (5) performing secondary sugar boiling; (6) drying the sugared red dates; (7) sterilizing; (8) vacuum packing. According to the red date preserved fruit and the making method thereof disclosed by the invention, a processing technology and a raw material formula of the red date preserved fruit are researched for meeting the market diversity requirement and fully utilizing nutritive value of the red dates, and sensory, physiochemical and microbial analysis of the product is performed. The product disclosed by the invention is soft in texture, sweet but not greasy, unique in flavor, sanitary and safe, is a novel preserved fruit integrating health care, flavor and taste into a whole and has excellent development prospects. The product contributes to promoting leukocyte formation and improving the human immunity, can achieve the effects of preventing and treating osteoporosis, anemia and other symptoms, is enriched in nutrition and has the effects of nourishing beauty, nourishing liver and preventing cancers.

Description

technical field [0001] The invention relates to a processing method of candied fruit, in particular to a kind of candied red date and a preparation method thereof. Background technique [0002] Jujube is the mature fruit of the plant of the genus Jujube in the family Rhamnaceae, also known as jujube and Chinese jujube. Jujube is listed by the Drug and Food Administration as a list for both medicine and food. It not only contains extremely rich nutrients, but also contains a variety of biologically active components, including jujube polysaccharides, polyphenols, saponins, cyclic nucleotides, and alkaloids. etc., can enhance immune function, anti-oxidation, anti-anxiety, anti-inflammation, improve gastrointestinal environment and protect the liver. Recently, it has been reported that jujube extract can effectively inhibit chromosomal aberrations caused by hydroquinone, and the extract from jujube Essential oils can also promote hair growth. [0003] Archaeologists discovere...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48A23G3/36
CPCA23G3/48A23G3/364
Inventor 张启明
Owner 重庆农肯农业科技集团有限公司