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Preparation method of jujube-flavor crisp slices

A production method and a technology for crisp slices, applied in the field of food processing, can solve the problems of poor efficacy, difficult storage of fresh jujubes, and seasonal restrictions on products.

Inactive Publication Date: 2014-12-24
陶成
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It solves the problems that fresh dates are not easy to store, edible nutrition is not easy to absorb, the efficacy is poor, and the products are restricted by seasons.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A kind of preparation method of jujube crisp slice, concrete operation steps are as follows:

[0019] (1) Fruit selection: Wash the green fruit and red fruit separately to remove rotten fruit.

[0020] (2) Slicing and color protection: the color protection solution must be prepared before the fruit is cut, and the entire fruit cutting operation process must be carried out in the color protection solution to avoid browning of the pulp. The sliced ​​fruit slices should not be too small, so cut each jujube fruit into 3-4 pieces, the preparation of color protection solution: take 1 gram of anhydrous sodium sulfite, dissolve it in 1 liter of water, and prepare 0.1% sodium sulfite color protection solution,

[0021] (3) Drying: adopt variable temperature segmental drying technology, and bake for 25 hours until the water content drops to 6-7%. Baking temperature 65-75 ℃,

[0022] (4) Softening: store at a temperature of 20-25°C to make the jujube soft gradually,

[0023] (5...

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Abstract

The invention discloses a preparation method of jujube-flavor crisp slices. The preparation method is characterized by adopting processing technological processes including sorting fruit, protecting color and cutting, drying, softening, micro-drying, packaging, vacuumizing and storing; the problems that the fresh jujubes are not easy to store, the edible nutrition is not easy to absorb, the effect is poor, and the products are limited by seasons can be solved; furthermore, the dried jujubes are orange and bright, soft and slightly tough, fragrant and sweet like honey and rich in nutrition; the jujube-flavor crisp slices have the effects of promoting blood circulation and beautifying, tonifying middle-Jiao and Qi, moistening lung and reducing phlegm, removing heat to promote salivation, etc.

Description

technical field [0001] The invention relates to a food processing method, in particular to a method for making crispy jujube slices. Background technique [0002] Jujube, also known as jujube and jujube. It has been listed as one of the "five fruits" (peach, plum, plum, apricot, jujube) since ancient times and has a long history. The most prominent feature of jujube is its high vitamin content. A clinical study abroad showed that patients who ate jujube continuously recovered more than 3 times faster than those who simply ate vitamin medicine. Therefore, jujube has the reputation of "natural vitamin pill". [0003] The content of vitamin C in jujube is particularly high, and a large amount of vitamin P contained in it can have a healthy effect on the capillaries of the human body. Therefore, regular consumption of jujube can effectively prevent and treat high blood pressure and cardiovascular diseases. [0004] Chinese medicine believes that jujube is good for qi and blo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L1/272A23L19/00A23L5/41
CPCA23V2002/00A23L5/41A23L19/03A23V2200/048A23V2200/30A23V2200/318
Inventor 陶成吴明
Owner 陶成
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