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Fermented crisp winter jujubes

A kind of winter jujube, crispy technology, applied in the field of fermented and crispy winter jujube, can solve the problems of adverse effects on human health, destruction of nutritional components of winter jujube, short selling period of fresh fruit, etc., and achieve the effects of avoiding indigestion symptoms, promoting digestion and absorption, and avoiding gastrointestinal discomfort

Inactive Publication Date: 2017-09-19
界首市民杰种植专业合作社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Winter jujube is recognized as the best quality fresh jujube variety. The skin is thin and crisp, and it is broken when it falls to the ground. The meat is thick and the core is small. The edible rate is 96.1%. Vitamins and a variety of mineral elements can improve immunity, protect the liver, relieve alcohol poisoning, prevent and treat cardiovascular and cerebrovascular diseases, fight cancer and suppress cancer; The fresh fruit of winter jujube is deep-processed, but there are very few deep-processed products of winter jujube on the market at present, only a small amount of crispy winter jujube, and the crispy winter jujube on the market is prepared by frying, which seriously damages the nutritional content of winter jujube, and the frying process Will produce a variety of harmful ingredients, which will have adverse effects on human health

Method used

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  • Fermented crisp winter jujubes
  • Fermented crisp winter jujubes

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A fermented and crispy winter jujube is prepared from the following raw materials in parts by weight: winter jujube 52, barley 9, millet 8, milk 8, oligosaccharide 6, salt 0.5, jujube leaf extract 0.4, lactic acid bacteria 3, and baker's yeast 3.

[0024] The said winter jujube is fresh fruit of winter jujube that has not completely turned red, and the reddened area is 1 / 4~1 / 2 of the area of ​​winter jujube.

[0025] Described table salt is non-iodized table salt.

[0026] The jujube leaf extract is to wash the old jujube leaves, crush them, fry them until they are burnt, add water three times the weight of the jujube leaves, mix well, freeze for 12 hours, take them out, heat and boil, filter, and add to the jujube leaves again. Add water 30 times the weight of the filter residue to the filter residue, ultrasonicate at 30kHz for 13 minutes, filter, repeat ultrasonication 3 times, combine all the filtrates, heat and concentrate until the volume is 1 / 10 of the original vo...

Embodiment 2

[0040] A fermented and crispy winter jujube is prepared from the following raw materials in parts by weight: winter jujube 53, barley 10, millet 9, milk 9, oligosaccharide 7, salt 0.6, jujube leaf extract 0.5, lactic acid bacteria 4, and baker's yeast 4.

[0041] The said winter jujube is fresh fruit of winter jujube that has not completely turned red, and the reddened area is 1 / 4~1 / 2 of the area of ​​winter jujube.

[0042] Described table salt is non-iodized table salt.

[0043] The jujube leaf extract is to wash the old jujube leaves, crush them, fry until they are burnt, add water 4 times the weight of the jujube leaves, mix well, freeze for 13 hours, take them out, heat and boil, filter, and add to the jujube leaves again. Add water 35 times the weight of the filter residue to the filter residue, ultrasonicate at 31kHz for 14 minutes, filter, repeat the ultrasonic wave 3 times, combine all the filtrates, heat and concentrate until the volume is 1 / 10 of the original volume...

Embodiment 3

[0047] A fermented and crispy winter jujube is made from the following raw materials in parts by weight: 54 winter jujubes, 11 barley, 10 millet, 10 milk, 8 lactulose oligosaccharides, 0.7 salt, 0.6 jujube leaf extract, 5 lactic acid bacteria, and 5 baker's yeast.

[0048] The said winter jujube is fresh fruit of winter jujube that has not completely turned red, and the reddened area is 1 / 4~1 / 2 of the area of ​​winter jujube.

[0049] Described table salt is non-iodized table salt.

[0050] The jujube leaf extract is to wash the old jujube leaves, crush them, fry until they are burnt, add water 5 times the weight of the jujube leaves, mix evenly, freeze for 14 hours, take them out, heat and boil, filter, and add to the jujube leaves again. Add water of 40 times the weight of the filter residue to the filter residue, ultrasonicate at 32kHz for 15 minutes, filter, repeat the ultrasonic wave 3 times, combine all the filtrates, heat and concentrate until the volume is 1 / 10 of the ...

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Abstract

The invention relates to a fresh keeping technique of agriculture products, and discloses a treatment and fresh keeping method of picked winter jujubes. The method comprises the following steps of (1) when the maturity of the winter jujubes reaches to a degree that 30-40% of fruit surfaces are reddish, picking the winter jujubes because the winter jujubes at this time are most resistant to storage and the quality of the stored winter jujubes is optimal, before precooling, performing treatment with konjac gum so that the winter jujubes can be prevented from dehydrating, charging ozone, and performing heating in water bath so that the hardness of the winter jujubes can be maintained and the synthesis of ethylene and the occurrence of low cold damage can be restrained; (2) taking out the winter jujubes after heating in water bath, placing the taken-out winter jujubes into a plant fresh keeping agent, performing soaking for 30-40 minutes, wherein the plant fresh keeping agent is good in antiseptic and fresh keeping effects and cannot cause remain of toxic and noxious substances, and performing treatment with a chlorine dioxide corrosion inhibitor so that the effect of killing germs can be achieved through the oxidizing action of the chlorine dioxide corrosion inhibitor; and (3) further performing decompression treatment so that the enzymatic activity can be reduced, the respiration of the winter jujubes can be weakened, senescence can be delayed, alcoholization can be restrained, and the content of vitamin C can be maintained.

Description

technical field [0001] The invention mainly relates to the technical field of deep processing of winter jujube, in particular to a fermented and crispy winter jujube. Background technique [0002] Winter jujube is recognized as the best quality fresh jujube variety. The skin is thin and crisp, ground and broken, the flesh is thick and the core is small, and the edible rate is 96.1%. It is juicy and slag-free, sweet and fragrant. Vitamins and a variety of mineral elements can improve immunity, protect the liver, relieve alcohol poisoning, prevent and treat cardiovascular and cerebrovascular diseases, fight cancer and suppress cancer; The fresh fruit of winter jujube is deeply processed, but there are very few deep-processed products of winter jujube on the market, only a small amount of crispy winter jujube, and the crispy winter jujube on the market is prepared by frying, which seriously damages the nutritional content of winter jujube, and the frying process It will produc...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L7/104A23L33/125A23L33/105A23P30/10
CPCA23L7/104A23L19/09A23L33/105A23L33/125A23P30/10A23V2002/00A23V2400/137A23V2400/11A23V2400/125A23V2400/123A23V2400/231A23V2200/32A23V2250/284A23V2250/76A23V2250/21A23V2300/10
Inventor 马友民马小振
Owner 界首市民杰种植专业合作社
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