Low-sugar candied dates and processing method thereof

Abstract

The present invention relates to a processing method of low-sugar candied dates. The processing method comprises the following steps: selecting raw materials: selecting 100-120 parts of fresh dates without damages by insects, damages and cracks as a raw material; conducting sterilization and disinfection; conducting stone removing and surface scratching; preparing nutrient floating balls; and conducting ultrasonic moisture equilibrium, shaping, packaging and sterilization. The low-sugar candied dates are subjected to the ultrasonic moisture equilibrium; when ultrasonic waves diffuse in liquid,liquid micro-particles vibrate violently; small voids are generated inside the liquid; these small voids rapidly expand and close; the liquid micro-particles are violently impacted; a cavitation effect is used to shorten the moisture equilibrium time from 24 h to 10 h; and the moisture equilibrium efficiency is increased by 58%.

Description

technical field

[0001] The invention belongs to the technical field of jujube deep processing, in particular to a low-sugar candied jujube and a processing method thereof. Background technique

[0002] Under normal circumstances, the sugar content of candied dates is 45%-70%. Due to the high concentration of white granulated sugar in the sugar solution, sand return and sugar flow are prone to occur. Calcium, iron, magnesium, zinc and other metal elements are not high. Candied dates have high sweetness and are products with high sugar content. The speed of sugar penetration is slow. Generally, they are soaked for more than 36 hours and soaked for more than 24 hours. The penetration efficiency is not high.

[0003] After searching, it was found that the patent documents related to this application, the specific disclosure content is as follows:

[0004] 1. A process for processing candied dates (CN 103518929A): In this method, only the baked dates are placed on a stainless s...

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