Production method of jujube-raw osmanthus fragrans-lily beverage

Abstract

The invention discloses a production method of a jujube-raw osmanthus fragrans-lily beverage, which belongs to the technical field of processing of fruit grain can beverages processed from fruits, vegetables and coarse cereals, and combines the beneficial effect of coarse cereals on body health, so that the functions and nutrition of human bodies are balanced by frequently eating the fruits, vegetables and coarse cereals, and the jujube-raw osmanthus fragrans-lily beverage implies that the jujube-raw osmanthus fragrans is good for hundreds of years. Therefore, the invention maximally maintains the nutrition required by the fruits, vegetables and coarse cereals for the human body, and has positive significance in promoting the deep processing of the red dates.

Description

TECHNICAL FIELD

[0001] The present application relates to a kind of jujube production method of guizy lily drink, belong to fruit and vegetable miscellaneous grain processing fruit grain can drink processing technical field. BACKGROUND

[0002] Red jujube is too sweet and cannot be cut into fruit grains, sugar jujube is made of green jujube with too much sugar, and the sugar content is too high and too sweet, which is not accepted by modern people. Red jujube processing fruit grains are combined with peanuts, longans, lotus seeds and lilies to make the meaning of jujube and guizy hundred-year good marriage. Reference is made to the can drink processing method. SUMMARY

[0003] The present application aims to provide a kind of jujube guizy lily drink, in which red jujube processing fruit grains, peanuts, longans, lotus seeds and lily soup are combined in one can. The red jujube is dried, crushed into powder by a crusher, and then sieved through a 0.5 mm sieve to remove the skin and core. The ratio of wheat flour to red jujube is 7:3, 10% corn starch, 2% egg and 0.15% citric acid are added, and the mixture is stirred evenly in a blender to form a lump. The lump is taken out and placed in a specially designed stainless steel barrel coated with edible oil, which is 30-40 cm high, 20-30 cm wide and 1-2 cm wider at the top than at the bottom. The barrel is heated with steam for 20-30 minutes, cooled, and then cut into 1-1.5 cm square fruit grains. The longan fruit is removed from the core, and the peanuts, lotus seeds and lily are separately cooked until soft. The cooked soup is added with a certain amount of water, 25% white sugar is added and heated to dissolve into a soup with sugar. Finally, the processed red jujube fruit grains, peanuts, lotus seeds, longans and lilies are placed in a can, and the soup with sugar is poured into the can. The can is sealed with a vacuum can sealer, sterilized by cooking, and then cooled.

[0004] Due to the above-mentioned technology, the product is a can containing red jujube processing fruit grains, peanuts, longans, lotus seeds and lily soup with sugar, which means jujube and guizy hundred-year good marriage. The fruit content accounts for 40-50% of the total can volume. Red jujube has a relatively high sugar content, so no sugar is needed when making red jujube fruit grains. The present application promotes the development of deep processing of red jujube and has positive significance. BRIEF DESCRIPTION OF DRAWINGS

[0005] Figure 1 The present application is a jujube guizy lily can drink production method process flow diagram. DETAILED DESCRIPTION

[0006] The present application is a jujube guizy lily can drink production method process flow diagram. Figure 1 The present application is a jujube guizy lily can drink production method process flow diagram.

[0007] 1. First, select high-quality red jujube, peanuts, longans, lotus seeds and lilies.

[0008] 2. Dry the sliced jujubes, and when they are crisp, crush them or first pack them without air, then crush them into powder with a crusher, and sieve them with a 1mm sieve to remove the skin and core, or pack them immediately without air;

[0009] 3. Add the crushed whole wheat flour into the mixer, and the ratio of jujube to wheat flour is 7:3, then add 10% corn starch, 2% egg, and 0.15% citric acid (the egg and citric acid are previously mixed with a small amount of 70-80 degree water and stirred evenly), pour them into the mixture and stir until it forms a lump;

[0010] 4. Take out the jujube paste and put it into a specially designed stainless steel barrel coated with edible oil, and steam it for 20-30 minutes at a temperature of 100 degrees;

[0011] 5. After steaming, take out the jujube cake and cut it into 1-1.5cm jujube fruit particles after cooling;

[0012] 6. Take out the fruit pulp of longan and remove the core, and separately boil the peanuts, lotus seeds, and dried lilies until they are soft, then take them out, add 2-3 times water, 20% white sugar, and 0.15% citric acid into the soup, and heat it to dissolve into a soup sugar water;

[0013] 7. Equally divide the jujube fruit particles, peanuts, longan, lotus seeds, and lilies into cans, then pour in the soup sugar water, seal the cans with a vacuum can sealer, and cook them at 100 degrees for 10-15 minutes to sterilize, and then cool them to form the final product.

[0014] The jujube longan lily can, with 50% fruit pulp in the total can, has jujubes, peanuts, longan, lotus seeds, and lilies packed together, symbolizing jujube longan and a hundred-year good marriage, and also having the effect of preventing miscarriage and maintaining health.

Claims

1. A method for producing a jujube, peanut, longan, lotus seed and lily drink, characterized in that: (1) high-quality jujubes, peanuts, longans, lotus seeds and lilies are selected; (2) the jujubes are sliced and dried, and when they are crisp, they are ground or first packaged without air, then ground into powder using a grinder, and then sieved using a 1 mm sieve to remove the skin and core, or immediately packaged without air; (3) the jujube powder is added to a blender along with ground whole wheat flour, with the ratio of jujube to wheat flour being 7:3, and then 10% corn starch, 2% egg and 0.15% citric acid are added, the egg and citric acid are previously hydrated and stirred using a small amount of 70-80 degree water, and then poured into the mixture and stirred until it forms a dough; (4) the jujube paste is removed and placed in a specially designed stainless steel barrel that has been coated with edible oil, and then steamed for 20-30 minutes at a temperature of 100 degrees; (5) after the steaming process, the jujube cake is allowed to cool, and then cut into 1-1.5 cm jujube fruit particles; (6) the longan fruit is removed from the pit, and the peanuts, lotus seeds and lilies are separately boiled in water until they are soft, then removed, and 2-3 times the amount of water, 20% white sugar and 0.15% citric acid are added to the broth and heated until the sugar is dissolved, forming a broth sugar solution; (7) the jujube fruit particles, peanuts, longans, lotus seeds and lilies are equally divided and placed in cans, and then the broth sugar solution is poured into the cans, which are then sealed using a vacuum can sealer, and then sterilized by boiling at 100 degrees for 10-15 minutes, and then cooled to form the final product. ​ ​ ​ ​ ​ ​ ​

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