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Method for preparing preserved fiuit of soft jujube by using enzymolysis sugar imm8ersed through biologic enzyme

A biological enzyme enzyme and jujube technology, applied in confectionary, application, confectionery industry, etc., can solve the problems of soft jujube, short storage period, impurity, etc., and achieve sweet but not greasy taste, evenly dipped in sugar, The effect of convenient processing

Inactive Publication Date: 2005-11-16
山东省农业科学院中心实验室
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] However, due to the relatively concentrated ripening period of jujube and short storage period, the taste of naturally ripened jujube is sweet, but not pure. After ripening, jujube is too soft and has no chewy feeling, so it is not suitable for storage
Therefore processing it into preserved fruit is a relatively good method of storage and re-appreciation, but because the jujube contains tannic acid, tannic acid, and a dense outer pectin layer, processing with existing processing methods cannot solve the problem. Soaked in sugar, the product is hard and astringent, therefore, there is no ideal processing method for preserved jujube fruit so far

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0016] A method for preparing preserved jujube fruit by enzymatic hydrolysis followed by soaking in sugar has the following steps:

[0017] (1) Firstly select soft dates that are not rotten and not bad in shape and put them into a solution containing 0.15% sodium bisulfite for sulfur soaking. The ratio of soft dates to the solution is 1:1.2, and the sulfur soaking time is 1.5 hours. Take out, rinse with clean water, and drain;

[0018] (2) Add 300 grams of water to 90 grams of sugar to make a sugar solution containing 30% sugar, boil the sugar solution and cool it down to 35°C, add 0.5 grams of 20000u / gram unit, stir well, soak the sulfur and drain the water Put the soft jujube into it, and enzymolyze it at room temperature from 10:00 am to 5:00 pm at a room temperature of 18°C ​​to 23°C, and remove it after enzymolysis;

[0019] (3) Add 300 grams of water to 165 grams of sugar to make a sugar solution containing 55% sugar, boil for 3 to 5 minutes, cool down to 85°C, put soft...

example 2

[0022] A method for preparing preserved jujube fruit by enzymatic hydrolysis followed by soaking in sugar has the following steps:

[0023] (1) First pick the jujubes that are not rotten and not bad in shape and soak them in 0.2% sodium bisulfite solution. The ratio of jujubes to the solution is 1:1.5, and the time is 2 hours. After soaking, remove and rinse with water clean, drain

[0024] (2) Add 300 grams of water to 84 grams of sugar to make 28% sugar solution containing sugar, boil the sugar solution and cool it down to 35°C, add 20000u / gram unit of pectinase to 0.13% of the sugar solution weight and stir evenly, After soaking and draining the jujubes, put them in for enzymolysis from 10 am to 5 pm, and remove them after enzymolysis;

[0025] (3) Add 300 grams of water to 165 grams of sugar, boil for 3 to 5 minutes, cool down to 85°C, add jujubes to the sugar solution, where the pectinase is inactivated, and then add jujubes and sugar water to the vacuum tank Medium and...

example 3

[0028] (1) First, pick soft jujubes that are not rotten and not bad in shape and soak them in 300 grams of water plus 0.45 grams of sodium bisulfite solution. The weight ratio of jujubes to the solution is 1:1, and the soaking time is 3 hours. Then take it out, rinse it with clean water, and drain.

[0029] (2) Add 300 grams of water and 90 grams of sugar to make a sugar solution containing 30% sugar, boil the sugar solution and cool it down to 42°C, add 0.6 grams of pectinase at 20,000u / gram unit, accounting for 0.15% of the sugar solution Stir evenly, put the jujube soaked in sulfur and drained, and take it out from 10:00 am to 5:00 pm for 7 hours at a room temperature of 23°C-30°C.

[0030] (3) Add 300 grams of water and 165 grams of sugar to make a sugar solution containing 55% sugar, boil for 3 to 5 minutes, cool down to about 90°C, add soft dates to the sugar solution, Live) pectinase is inactivated here, and then the jujube and sugar are added to the jar and covered wi...

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PUM

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Abstract

A process for preparing the preserved soft jujube includes removing kernel from jujube, immersing the jujube in the solution of sodium hydrogen sulfite, adding pectase to the cold boiled sugar solution, stirring, immersing the jujube in it, enzymolyzing immersing the jujube in the cold boiled sugar solution, deactivating enzyme, dripdrying, baking, cooling and shaping.

Description

[0001] (1) The fields mentioned [0002] The invention relates to a processing method for producing preserved fruit, that is, a method for preparing preserved soft jujube fruit by dipping in sugar after enzymatic hydrolysis with biological enzymes, and belongs to the technical field of post-production processing of agricultural products. (2) Background technology [0003] Seedless jujube is also known as seedless black jujube. It belongs to Persimmonaceae, Persimmon genus. Scientific name: Junqianzi, another name is soft jujube, black jujube, milk jujube, milk oak, wild persimmon, jujube, clove jujube, etc. It is a wild mountain fruit of the same family as persimmon. Its bark has thinner scales and smaller leaves. Because the fruit is similar to jujubes, it is dark brown when mature and tastes sweet and soft, so it is called soft jujube or black jujube. [0004] In today's world, black food and green food are popular, and the seedless jujube is going to a broader domestic an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/00
Inventor 汝医任风山
Owner 山东省农业科学院中心实验室
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