A method for processing frozen winter jujube and products and applications thereof

By employing a multi-step synergistic processing method involving steaming at 100 ℃, soaking in calcium ascorbate solution, and quick freezing in liquid nitrogen, the problems of cell damage and flavor deterioration during the freezing process of winter jujubes were solved, achieving efficient preservation and quality improvement of winter jujubes.

CN122229155APending Publication Date: 2026-06-19TIANJIN UNIV OF SCI & TECH +1
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
TIANJIN UNIV OF SCI & TECH
Filing Date
2026-04-24
Publication Date
2026-06-19

AI Technical Summary

Technical Problem

Existing freezing technology struggles to maintain the crisp texture and sweet flavor of winter jujubes while preventing ice crystals from damaging cell structure, causing juice loss, peel cracking, and flavor deterioration after thawing.

Method used

The mixture was precisely steamed at 100 °C for 5 min, then immersed in a 3 g/L calcium ascorbate solution for 1 h, followed by liquid nitrogen flash freezing and ultra-low temperature storage at -40 °C to construct a micro-pore network and cross-linked structure, thereby inhibiting ice crystal formation and oxidation reaction.

Benefits of technology

It significantly reduces juice loss and hardness reduction after thawing, maintains the original flavor and crisp texture of winter jujubes, extends storage period, improves color, and enhances nutrient retention.

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Abstract

This invention belongs to the field of frozen processing and frozen storage technology for agricultural products. It discloses a method for processing frozen winter jujubes to maintain their fresh taste and flavor, along with the resulting product and its applications. The method selects winter jujubes with similar appearance, consistent maturity, and freedom from pests, diseases, and mechanical damage. After washing and pre-cooling, the jujubes are steamed and then immersed in a 3 g / L calcium ascorbate solution at room temperature (15-25 ℃) for 1 hour. Following quick-freezing with liquid nitrogen, frozen winter jujubes that retain their fresh taste and flavor are obtained. This invention solves the problems of traditional frozen winter jujubes, such as soft and mushy texture, discoloration and off-flavor, skin cracking, and pulp separation. The resulting frozen winter jujube product retains a crisp texture and sweet aroma close to that of fresh jujubes after thawing, achieving dual preservation of texture and flavor. It also boasts advantages such as green processing, high nutrient retention, convenient ready-to-eat consumption, and applicability to similar sweet and crisp fruits like cherries, effectively addressing the industry bottlenecks in the winter jujube supply chain, such as difficulty in preserving fresh produce and loss of original quality during processing.
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Citation Information

Patent Citations

  • Method and equipment for quickly and uniformly refrigerating fruits and vegetables through vacuum low-temperature nitrogen gas

    CN108719449A

  • Method for improving quality of frozen and thawed fruit and vegetable food

    CN117223755A