Processing method of tea-flavored candied jujubes

A processing method and technology of candied dates, applied in the confectionary industry, food preservation, confectionery, etc., can solve the problems of increasing the incidence of diabetes, affecting the appearance and quality of jujubes, and the single taste of candied dates, so as to improve the taste and flavor and improve the effect of color protection , improve the effect of nutrient absorption

Inactive Publication Date: 2018-01-16
陈玉海
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The present invention aims at the existing problems: in traditional candied dates processing, high sucrose is often used to heat and melt and then impregnated. The sugar content in candied dates is high, and long-term consumption will put the human body in a high-sugar tolerance environment, which will increase the symptoms of diabetes and hyperglycemia. morbidity, there is a potential health risk to the human b

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0020] Example 1:

[0021] A processing method of tea-flavored candied dates includes the following steps:

[0022] (1) De-pitting: immerse the selected jujube in sodium hypochlorite solution for 2 minutes, remove it, drain it and place it under ultraviolet light for sterilization, inactivate the microorganisms carried by the date, improve the shelf life, and remove the pit to obtain a pit Jujube, use the treatment liquid to penetrate into the jujube meat from the inside to improve the maceration effect;

[0023] (2) Softening: immerse the de-cored jujube in the color-preserving solution for softening treatment. The various plant antioxidant components contained in it can improve the color-preserving effect of the jujube. First immerse it in water at a temperature of 6.5℃ and soak at low temperature for 6 minutes, and then immerse in the temperature Soaking in 43℃ high temperature water for 8 minutes, repeated 5 times, can soften the fleshy flesh and improve the penetration effect o...

Example Embodiment

[0035] Example 2:

[0036] (1) Penetrating: immerse the selected jujube in sodium hypochlorite solution for 3 minutes, remove it and drain and place it under ultraviolet light for sterilization to inactivate the microorganisms carried by the jujube, improve the shelf life, and remove the pit to obtain a pit. Jujube, use the treatment liquid to penetrate into the jujube meat from the inside to improve the maceration effect;

[0037] (2) Softening: immerse the de-cored jujube in the color protection solution for softening treatment. The various plant antioxidant components contained in it can improve the color protection effect of the jujube. First immerse it in water at a temperature of 7.5℃ and soak at low temperature for 7 minutes, and then immerse in the temperature Soaking in water at 44°C for 9 minutes at high temperature, repeated 6 times, can soften the tightly fleshed pulp and improve the penetration effect of the treatment liquid on the jujube. After natural air drying in t...

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PUM

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Abstract

The invention discloses a processing method of tea-flavored candied jujubes. The processing method is characterized by comprising the following aspects of (1) removing kernels: immersing selected jujubes into a sodium hypochlorite solution, performing soaking, fishing out the soaked jujubes, draining the fished-out jujubes, putting the drained jujubes under an ultraviolet lamp, performing illumination for sterilization, and removing the kernels; (2) performing softening: immersing the jujubes after kernel removal into color protection fluid, and performing softening treatment; (3) performing maceration: immersing the softened jujubes into macerating fluid, performing maceration, and performing ultrasonic oscillation; (4) performing low-temperature fermentation: adding the maceration fluidand a mixed bacterium agent to coconut juice, and performing low-temperature fermentation under the environment of 14-16 DEG C; (5) performing sugaring: adding water and prepared raw materials into apot, performing heating until the materials in the pot melt, pouring the fermented jujubes into the pot, performing cooking, then conveying the jujubes and sugaring fluid into a pressure cooker, and performing sugaring treatment; and (6) performing baking: baking the sugared jujubes, and performing constant-temperature standing.

Description

technical field [0001] The invention belongs to the technical field of agricultural product processing, and in particular relates to a method for processing tea-flavored candied dates. Background technique [0002] Candied dates are a traditional dry food in China. Through the infiltration of sugar liquid into jujubes, the taste and shelf life of jujubes are increased. In ancient times, golden candied dates were used as royal tributes during the Qianlong period of the Qing Dynasty. Chinese candied dates can be divided into Beijing-style according to the processing technology. The water content of candied dates, Anhui-style candied dates and Gui-style candied dates decreases gradually. Candied dates are rich in nutrients such as protein, carbohydrates, carotene and vitamin C. They have the functions of nourishing blood, invigorating the stomach, benefiting the lungs, and nourishing the stomach. It is a health food suitable for all ages. In traditional candied dates, high suc...

Claims

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Application Information

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IPC IPC(8): A23G3/48A23G3/36A23B7/015A23B7/157
Inventor 陈玉海
Owner 陈玉海
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