Frozen dates and processing technology

Abstract

The invention relates to a processing method of frozen dates. The processing method of the frozen dates comprises the following steps: selecting tree shade dry dates without insect bites, damage or cracks and with the water content of 30 percent as raw materials; selecting tremella with yellow root removed and pedicle picked and torn into small blocks, soaking the tremella into clean water, sterilizing and disinfecting, removing carpopodium, cutting off fruit points and the carpopodium at the two ends of the dates, preparing nutritional floating balls and fragrance-increasing sustained-releasemicrocapsules, and mixing the nutritional floating balls and the fragrance-increasing sustained-release microcapsules to form the frozen dates. The nutritional floating balls are added, so that nutritional substances such as potassium, magnesium, zinc, biotin, vitamin C, red date polysaccharide and L-calcium aspartate in the dates are increased. The fragrance-increasing sustained-release microcapsules are added and slowly release red date fragrance, so that the fragrance is increased for products. White granulated sugar is replaced by various kinds of sugar such as glucose and fructose, so that the content of the white granulated sugar is reduced. Sugar liquid is blended by a composite sour agent, so that the sugar liquid with the sour-sweet ratio close to that of fresh dates (175 to 200)and with moderate sweetness and sourness is prepared.

Description

technical field [0001] The invention belongs to the technical field of jujube deep processing, and relates to a canned jujube, in particular to a frozen jujube and its processing technology. Background technique [0002] Traditional jujube canning involves peeling, boiling, and beating jujube to destroy nutrients such as jujube polysaccharides, alkaloids, vitamin C, and cAMP. Jujube is not roasted, its aldehydes, esters, alcohols and other aroma components cannot be released, and the aroma is not strong. Traditional cooking takes a long time, and the sugar solution penetrates slowly. [0003] After searching, it was found that the patent documents related to this application, the specific disclosure content is as follows: [0004] A method for making canned white fungus and red dates (CN 103598317A): use 7%-9% sodium hydroxide solution for peeling, boil, put the dates in for 2-3 minutes, until the color of the pericarp turns black and red, sieve off the dates Skin. The p...

AI Technical Summary

Problems solved by technology

The peeling time of this method is not easy to control, and the residual lye is not easy to clean, and it also causes the pulp to corrode and brown, which affects the quality of the finished product

[0005] A production method of canned lotus seeds and mixed fruits (CN 104783150A): the canned sugar solution used in this method is only white sugar or rock sugar, and the ingredients are single without blending

Images