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Method for preparing dry red date and red date produced thereby

A technology of red dates and drying, applied in the direction of preservation of fruits/vegetables by dehydration, etc., can solve the problems of high energy consumption and decreased nutrients, and achieve the effects of high efficiency, fast speed, and avoiding damage to decomposition and oxidation reactions.

Inactive Publication Date: 2009-05-27
XIAMEN JIAQI BIOLOGICAL FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method uses steam as the heating medium to dehydrate the jujube. Therefore, the heating time still needs to be as long as 3-5 hours, resulting in the decline of nutritional components and high energy consumption.

Method used

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  • Method for preparing dry red date and red date produced thereby
  • Method for preparing dry red date and red date produced thereby
  • Method for preparing dry red date and red date produced thereby

Examples

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preparation example Construction

[0021] figure 2 It is a flow chart of the specific steps of the preparation method of microwave vacuum heating and drying jujube of the present invention, as figure 2 shown, including the following steps:

[0022] Step 1: Grading and sorting the jujubes, selecting jujubes with uniform color, consistent size and no pests;

[0023] Step 2: Use tap water to wash the red dates several times, and drain naturally;

[0024] Step 3: Carry out pitting treatment to jujube, carry out microwave vacuum drying again, also can choose to directly carry out microwave vacuum drying without pitting;

[0025] Step 4: Put the red dates into a microwave vacuum dryer, and carry out segmental microwave vacuum drying of the red dates;

[0026] Among them, in the early stage of drying, the vacuum degree in the drying chamber is kept at 2-15kPa, the microwave power is selected at 1W / g-5W / g, the drying temperature is controlled below 50°C, and the drying time is 10-30min; in the later stage of dryin...

Embodiment 1

[0032] Grading and sorting of fresh jujubes, selecting 1070g of jujubes with uniform color, consistent size, and no pests and diseases, washing the jujubes twice with tap water, draining naturally, and using a self-made pitting machine for jujube pitting treatment, after pitting The jujube has a net weight of 900g. Spread the pitted jujube in a microwave vacuum dryer for segmental microwave vacuum drying. In the early stage of drying, keep the vacuum degree of the drying chamber at 15kPa, select the microwave power of 1.2kW, and dry for 18min to evaporate part of the water. , and then enter the post-drying, in the post-drying, the vacuum in the drying chamber is still maintained at 15kPa, the microwave power is selected as 0.6kW, and the drying time is 42min, the weight of the dried jujube obtained is 310g, and the water content is 10.66%. High-density food-grade polyethylene aluminum foil composite film for airtight packaging.

Embodiment 2

[0034] Grading and sorting of fresh jujubes, selecting 360g jujubes with uniform color, consistent size, and no pests and diseases, washing the jujubes twice with tap water, draining them naturally, and using a pitting machine to remove the pits of the jujubes. The net weight of the jujubes after pitting is 305g , lay the pitted jujube in a microwave vacuum dryer for segmental microwave vacuum drying. In the early stage of drying, keep the vacuum degree of the drying chamber at 15kPa, select the microwave power of 1.2kW, dry for 10min, and then enter the later stage of drying. The vacuum degree is still maintained at 15kPa, the microwave power is 0.6kW, and the drying time is 26min. The weight of the dried jujube is 100g, and the water content is 9.10%.

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Abstract

The invention discloses a preparation method for red dates by microwave vacuum drying, and red dates prepared thereof. The method comprises the following steps: pretreatment of the red dates, microwave vacuum drying of the pre-treated red dates and packing the red dates which undergoes microwave vacuum drying. The step of microwave vacuum drying to the red dates is as follows: the red dates are put in a microwave vacuum dryer, and the sectional microwave vacuum drying is carried out on the red dates; in the early stage of drying, the degree of vacuum in the drying chamber is maintained between 2 kPa to 15 kPa, the microwave power is selected between 1W / g to 5W / g, the drying temperature is controlled below 50 DEG C, and the drying time ranges from 10 min to 30 min; and in the later stage of drying, the degree of vacuum in the drying chamber is maintained between 2 kPa to 15 kPa, the microwave power is reduced to a magnitude of 0.5W / g to 3W / g, the drying time lasts for 20 min to 60 min, and the water content of the dried red dates ranges from 5 percent to 16 percent. The preparation method has rapid drying, is highly effective, energy-saving, environment-friendly and sanitary, can effectively maintain the original color, aroma, taste, active ingredients and the nutrient content of the red dates and provides the high-quality microwave-vacuum-dried red dates.

Description

technical field [0001] The invention relates to a food processing method, in particular to a processing method of dried jujube. Background technique [0002] Jujube is a unique fruit in my country. In the whole world, only my country has a large area of ​​cultivated jujube varieties. Jujube has extremely high nutritional and health value. It is not only a precious food, but also a good nourishing product. Jujube is rich in vitamin C, vitamin B1, B2, A and vitamin E; it contains 16 kinds of amino acids, including 8 kinds of essential amino acids for human body and arginine and histidine that cannot be synthesized in children. In addition to the above-mentioned common nutrients, jujube also contains a small amount of special functional ingredients with high biological activity, such as: organic acids, three mushroom substances, polysaccharides, cyclic adenosine monophosphate (C-AMP), soap II, flavonoids, adenosine Pu, alkaloids and ethanol, etc., these ingredients are the ma...

Claims

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Application Information

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IPC IPC(8): A23B7/02
Inventor 李树君韩清华马季威赵东林赵庆亮杨炳南
Owner XIAMEN JIAQI BIOLOGICAL FOOD
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