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Compound red jujube powder and processing methods thereof

A processing method and technology of red jujube powder, applied in the field of food processing, can solve the problems of poor rehydration of jujube powder, sticking phenomenon of jujube powder, perishable deterioration, etc., and achieve convenient consumption, good social benefits and market prospects, and easy storage. Effect

Inactive Publication Date: 2014-08-06
DALIAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Fresh jujubes have the disadvantages of perishability and poor storability. Except for a very small number of dates that are directly eaten and processed into candied dates, most of them are dried into red dates, eaten directly or processed into various foods
[0003] At present, there are mainly three processing methods for common jujube powder. The first is to process red dates into jujube juice, then add additives, and spray dry them into jujube powder. The sticking phenomenon of this kind of jujube powder is more serious; Water, after softening, beating, peeling, adding additives, drying into jujube powder, this kind of jujube powder is good in rehydration, and the taste is more delicate; the third is to dry the red dates and directly crush them into jujube powder. Poor rehydration of the powder, rough taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Clean the jujubes and remove the pits, add water three times the weight of the pitted dates, soften in a water bath at 70°C for 100 minutes, beat the pulp, pass through a 60-mesh sieve to remove the jujube skin, then add pectinase with 0.1% of the weight of the pitted dates, and heat at 36°C Enzymolysis for 3h. After enzymatic hydrolysis, add barley flour and oat flour for compounding, then add white sugar for seasoning, and homogenize at 20Mpa for 15min. The mass fractions of the components of the compound jujube powder are 27.9% red dates, 37.2% barley, 27.9% oats, and 6.98% white sugar. Vacuum-dried at 70°C for 18 hours, crushed, filtered through an 80-mesh sieve to obtain jujube powder, and packed with nitrogen to obtain the finished product.

Embodiment 2

[0032] Clean the red dates and remove the pits, add water three times the weight of the pitted dates, soften in a water bath at 60°C for 100 minutes, beat the pulp, pass through a 60-mesh sieve to remove the skin, then add pectinase with 0.3% of the weight of the pitted dates, and heat at 36°C Enzymolysis 4h. After enzymatic hydrolysis, add lotus seed powder for compounding, then add white sugar for seasoning, and homogenize at 25Mpa for 15min. The mass fractions of each component of the compound jujube powder are 46.5% of red dates, 46.5% of lotus seeds, and 7% of white sugar. Vacuum-dried at 65°C for 19 hours, crushed, filtered through a 100-mesh sieve to obtain jujube powder, and packed with nitrogen to obtain the finished product.

Embodiment 3

[0034] Clean the red dates and remove the pits, add water three times the weight of the pitted dates, soften in a water bath at 50°C for 100 minutes, beat the pulp, pass through a 60-mesh sieve to remove the jujube skin, then add pectinase with 0.3% of the weight of the pitted dates, and heat at 36°C Enzymolysis 3.5h. After enzymatic hydrolysis, add black sesame powder and Poria cocos powder for compounding, then add white sugar for seasoning, and homogenize at 25Mpa for 10 minutes. The mass fractions of the components of the compound jujube powder are 55.8% of red dates, 9.3% of black sesame, 27.9% of poria cocos, and 6.98% of white sugar. Vacuum-dried at 60°C for 20 hours, crushed, filtered through a 60-mesh sieve to obtain jujube powder, and packed with nitrogen to obtain the finished product.

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Abstract

The invention discloses a series of compound red jujube powder processing methods. One method comprises the steps as follows: the compound red jujube powder adopts red jujubes as a main material and adopts poria cocos, black sesames, oats, pearl barley, red beans and lotus seeds as auxiliary materials, the red jujubes are subjected to cleaning, stone removal, softening, pulping, peeling and enzymolysis, compounded with one or more types of plant powder and subjected to blending, homogenizing, vacuum drying and grinding screening and filtration to obtain the compound red jujube powder. According to the invention, the red jujubes are compounded with one or more types of plant powder with dual purposes of medicine and food, and the compound jujube powder is good in color, flavor and taste, rich in nutrients and beneficial to health after long-term eating; and further, the compound jujube powder is wide in application, can be taken as the stuffing and used for cooling porridge, and can be directly brewed for drinking.

Description

technical field [0001] The invention relates to a processing method of compound jujube powder, belonging to the technical field of food processing. Background technique [0002] Jujube contains a variety of physiologically active substances, such as jujube polysaccharides, rutin, vitamin C, saponins, cyclic adenosine monophosphate (cAMP), cyclic guanosine monophosphate (cGMP) and other components, which have a significant effect on enhancing the body's immunity and anti-oxidation , is a traditional medicinal and edible food. Fresh jujubes have the disadvantages of perishability and poor storability. Except for a very small number of dates that are directly eaten and processed into candied dates, most of them are dried into red dates, eaten directly or processed into various foods. [0003] At present, there are mainly three processing methods for common jujube powder. The first is to process red dates into jujube juice, then add additives, and spray dry them into jujube pow...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23L1/30A23L19/00
CPCA23L19/09A23L33/00A23P10/40
Inventor 朱靖博白兰于婷庞丽苗长斌张皓宇
Owner DALIAN POLYTECHNIC UNIVERSITY
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