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Processing method for non-fried vacuum-frozen puffed winter jujubes

A technology for vacuum freezing and puffing winter jujube, which is applied in the fields of food preservation, fruit and vegetable preservation, food science, etc., can solve the problems affecting the sensory and quality of puffed and puffed winter jujube, affecting product sensory evaluation, and skin folds of winter jujube, and achieving a complete and good appearance. Crispy, jujube full effect

Inactive Publication Date: 2013-04-10
山东沾化浩华果汁有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The final product that has only been vacuum freeze-dried will have skin folds, jujube meat collapse, and product hardness, which will seriously affect the sensory evaluation of the product
Only use the winter jujube products with the existing non-fried puffing technology, because the moisture content of fresh winter jujube is about 75%, the water content is relatively high, it needs a long time of hot air pre-drying process, and the moisture content can be reduced to 30-40%. Start the process of puffing and drying, and the long-term hot air drying of winter jujube will cause severe wrinkles on the skin of winter jujube, collapse of jujube flesh, and browning and scorching at the same time.
Currently, there is no good solution

Method used

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  • Processing method for non-fried vacuum-frozen puffed winter jujubes
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  • Processing method for non-fried vacuum-frozen puffed winter jujubes

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Embodiment Construction

[0017] Refer to the attached figure 1 , attached figure 2 And attached image 3 The processing method of a kind of non-fried vacuum frozen puffed winter jujube of the present invention is described in detail below.

[0018] A processing method of non-fried vacuum frozen puffed winter jujube according to the present invention, its structure (1) raw material pretreatment: the fresh winter jujube is subjected to inspection, cleaning, core penetration, and Vc color protection treatment;

[0019] (2) Non-fried vacuum freeze puffing drying by non-frying vacuum freeze puffing dryer: the operation process is: after the pretreated raw materials are quick-frozen, spread them into a single layer, evenly distribute them on the material tray 13, put them into puffed The tank 3 is placed on the heating plate 4, the door 12 of the expansion tank is closed, and the expansion tank 3 is closed;

[0020]Turn on the vacuum unit 7 and the refrigeration unit 6, open the first pneumatic valve 17...

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Abstract

The invention discloses a processing method for non-fried vacuum-frozen puffed winter jujubes, and belongs to dry processing of the winter jujubes. The processing method comprises the steps of: (1) preprocessing raw materials, sorting and washing fresh winter jujubes, removing pits of the winter jujubes, and conducting Vc color protection, and (2) conducting non-fried vacuum-frozen puffing drying with a non-frying vacuum-freezing puffing drying machine. The method has the characteristics that the non-fried vacuum-frozen puffed winter jujubes produced by the method are good in quality, and comparable to vacuum-frozen dried products incolor and taste; as porous and spongy structures are generated inside the raw materiala of the puffing dried winter jujubes, the winter jujubes are good in crispness, color, luster and mouthfeel; the method combines a vacuum-freezing pre-drying technology with a non-frying vacuum puffing technology comprehensively for the first time at home by taking the winter jujubes as the raw materials; the puffed winter jujubes produced by the method maintain the original colors, luster, shapes and nutritional components of the winter jujubes, and are uniform in puffing, integrated in jujube shape and crisp in mouthfeel; and the additional value of the winter jujubes is increased.

Description

technical field [0001] The invention relates to a drying process of winter jujube, in particular to a processing method of non-fried vacuum frozen puffed winter jujube. Background technique [0002] Dongzao is a high-quality late-maturing fresh food variety in the northern Shandong area. It belongs to Rhamnaceae and Jujube genus. It is an excellent late-maturing fresh food variety of thornless jujube. Fresh and delicious, crisp skin, tender meat, excellent quality, juicy and no residue, sweet and fragrant; 35-38% soluble solids, thick meat and small core, edible rate of 96.1%. Winter jujube is extremely nutritious, containing 19 essential amino acids such as aspartic acid, threonine, and serine, with a total content of 0.985mg / 100g; protein 1.65%; dietary fiber 2.3%, total flavonoids 0.26%; niacin 0.87% mg / 100g; carotene 1.1mg / kg; vitamin B1 0.1mg / kg; vitamin B2 2.2mg / kg; vitamin C content is particularly rich, up to 352mg / 100g, vitamin C is a powerful antioxidant, is to fi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/024
Inventor 张克林孙曙光冀利李亮张新明黄少华
Owner 山东沾化浩华果汁有限公司
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