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Low-temperature drying sterilization method, dried jujubes and preparation method of dried jujubes

A sterilization method and drying technology, applied in the preservation of food ingredients as antimicrobials, preservation of fruits/vegetables by dehydration, food science, etc. Moderate, soft and delicate taste, relieve low moisture effect

Pending Publication Date: 2020-05-19
杭州淘道科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the dry jujube products prepared by the above-mentioned traditional process often adopt the method of high-temperature drying (greater than 100°C). Due to the high temperature of drying, the moisture of the dried jujube is low, and the water content is generally between Below 25wt%, the taste is not delicate and the quality is not good
However, the treatment method with a lower drying temperature (40-60°C) will lead to a shorter shelf life of dried jujubes and is not easy to preserve.
[0003] Therefore, the traditional process of drying jujube is optimized, and a processing method for drying jujube is researched and developed, which can not only ensure the taste of the product is moderately soft and hard, but also have a good sterilization effect and effectively extend the shelf life. It is very necessary and urgent to alleviate the problems of low moisture and poor taste of dried jujube products prepared by the existing high-temperature drying process

Method used

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  • Low-temperature drying sterilization method, dried jujubes and preparation method of dried jujubes

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preparation example Construction

[0058] The preparation method of dried jujube provided by the present invention includes the above-mentioned low-temperature drying sterilization method. The above-mentioned preparation method of dried jujube not only adopts low-temperature drying to fully retain the moisture in the jujube, but also has a good sterilization effect, which effectively alleviates the low moisture content, poor taste and low temperature of the dried jujube products prepared by the existing high-temperature drying process. The problem that the dried jujube products prepared by drying are easy to deteriorate.

[0059] In a preferred embodiment of the present invention, the preparation method comprises the following steps:

[0060] (b) Sterilization by immersion in electrolyzed water: immerse jujube in electrolyzed aqueous solution for 2 to 10 minutes, and sterilize by soaking in electrolyzed water;

[0061] The chlorine content of the electrolyzed water is 10-50 mg / L, and the pH value of the electr...

Embodiment 1

[0073] A preparation method of dried jujube, said preparation method comprising the following steps:

[0074] (1) Pretreatment: Use jujubes that are not damaged, have no pests, are ruddy in color, and are neat in size as raw materials. Cut into 1.5cm slices;

[0075] (2), electrolyzed water immersion sterilization: immerse jujube in the electrolytic aqueous solution for 2 minutes, and carry out electrolyzed water immersion sterilization;

[0076] The chlorine content of the electrolyzed water is 10 mg / L, and the pH value of the electrolyzed water is 5;

[0077] (3) Microwave sterilization: Soak the sterilized jujube in electrolyzed water, and use a tunnel type microwave sterilizer to sterilize with a microwave power of 10kw for 2min at 20°C to carry out microwave sterilization;

[0078] (4), low-temperature dehumidification and drying: the jujube after microwave sterilization is at temperature 40 ℃, under the condition of 30% humidity, low-temperature dehumidification and dr...

Embodiment 2

[0081] A preparation method of dried jujube, said preparation method comprising the following steps:

[0082] (1) Pretreatment: Use jujubes that are not damaged, have no pests, are ruddy in color, and are neat in size as raw materials. cut into 2cm slices;

[0083] (2), electrolytic water immersion sterilization: immerse jujube in the electrolytic aqueous solution for 10 minutes, and carry out electrolytic water immersion sterilization;

[0084] The chlorine content of the electrolyzed water is 50mg / L, and the pH value of the electrolyzed water is 6.5;

[0085] (3) Microwave sterilization: Soak the sterilized jujube in electrolyzed water, use a tunnel type microwave sterilizer to sterilize with a microwave power of 40kw for 8 minutes at 80°C, and carry out microwave sterilization;

[0086] (4), low-temperature dehumidification and drying: the jujube after microwave sterilization is at temperature 60 ℃, under the condition of 55% humidity, low-temperature dehumidification and...

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Abstract

The invention provides a low-temperature drying sterilization method, dried jujubes and a preparation method of the dried jujubes, and relates to the technical field of deep processing of agriculturalproducts. The sterilization method comprises the following steps: performing soaking and sterilization through electrolyzed water, performing sterilization through microwave, and performing sterilization through ozone, wherein the steps of performing soaking and sterilization through the electrolyzed water and performing sterilization through the microwave are carried out sequentially before low-temperature drying; and the step of performing sterilization through the ozone is carried out after low-temperature drying. According to the low-temperature drying sterilization method, the dried jujubes and the preparation method thereof disclosed by the invention, through the treatment of the steps of performing soaking and sterilization through the electrolyzed water, performing sterilization through the microwave, and performing sterilization through the ozone, so that the problem that the dried jujubes which are obtained through an existing low-temperature drying method are easily deteriorated can be effectively alleviated. Meanwhile, the preparation method of the dried jujubes comprises the aforementioned sterilization methods. According to the preparation method, a good sterilization effect is achieved while moisture in the jujubes can be fully maintained by adopting the low-temperature drying method at the same time, and the problems that the dried jujube products prepared by adopting an existing high-temperature drying process are low in moisture and poorer in taste and the dried jujubes prepared by adopting the low-temperature drying method are easily deteriorated can beeffectively alleviated.

Description

technical field [0001] The invention relates to the technical field of deep processing of agricultural products, in particular to a low-temperature drying sterilization method, dried jujubes and a preparation method thereof. Background technique [0002] Jujube is warm and sweet in nature, contains protein, fat, sugar, calcium, phosphorus, iron, magnesium and rich vitamin A, vitamin C, vitamin B1, vitamin B2, and also contains carotene, which is very rich in nutrition. Traditional Chinese medicine believes that it is Blindly nourishing the spleen and stomach, nourishing blood and calming the nerves, a good medicine for curing diseases and strengthening the body. After jujubes are ripe, they often need to be processed into dried jujubes for preservation. The existing preparation process of dried jujubes generally adopts a series of processing techniques of "ripening on trees-drying on trees-beating dates-cleaning-drying-packaging". However, the dry jujube products prepared b...

Claims

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Application Information

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IPC IPC(8): A23B7/015A23B7/152A23B7/157A23L19/00A23B7/02
CPCA23B7/015A23B7/152A23B7/157A23L19/01A23B7/02A23V2002/00A23V2200/10
Inventor 杨明彭倩乔晓兰高丽霄
Owner 杭州淘道科技有限公司