A jujube granule producing method
A production method and technology of jujube grains, which are applied in the direction of food ingredients as color, food ingredients as taste improver, food ingredients as odor improver, etc., which can solve the problem of heat absorption, moisture absorption, sticky knives and clumping of raw materials, difficulty in product quality assurance, and mechanization. Low degree of problems, to achieve the effect of maintaining the original color, retaining color and flavor, and good taste
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Embodiment 1
[0031] A production method of jujube grains, comprising the steps of:
[0032] 1) Select raw materials: select dried jujubes that are free from insects, mildew, and uniform in size;
[0033] 2) Cleaning and dehydration: After washing with clean water, dry and dehydrate;
[0034] 3) Denuclearization and sterilization: mechanically denuclearize jujube fruit with a ceramic die head; steam sterilization at a temperature of 95°C for 20 minutes, and the water content of jujube fruit reaches 50%;
[0035] 4) Prepare bacterial solution: mix pectinase, direct injection of Lactobacillus rhamnosus and Leuconostoc enterococci at a mass ratio of 0.4:0.8:0.7, and add 3 times the dry powder of the mixed bacteria into warm water at 45°C, Stir and activate for 25 minutes, so that the activity of pectinase in the bacterial liquid reaches more than 40,000 U / mL, and Lactobacillus rhamnosus is 5.4×10 8 cfu / mL, the content of Leuconostoc enterica reached 3.0×10 8 Cfu / mL;
[0036] 5) Moderate en...
Embodiment 2
[0043] A production method of jujube grains, comprising the steps of:
[0044] 1) Select raw materials: select dried jujubes that are free from insects, mildew, and uniform in size;
[0045] 2) Cleaning and dehydration: After washing with clean water, dry and dehydrate;
[0046] 3) Denuclearization and sterilization: mechanically denuclearize jujube fruit with a ceramic die head; steam sterilization at a temperature of 98°C for 40 minutes, and the water content of jujube fruit reaches 65%;
[0047] 4) Prepare bacterial solution: mix pectinase, direct injection of Lactobacillus rhamnosus and Leuconostoc enterococci at a mass ratio of 0.6:1.0:0.9, and add 5 times the mixed bacterial dry powder in warm water at 35°C, Stir and activate for 40 minutes, so that the activity of pectinase in the bacterial solution can reach more than 46,000 U / mL, and Lactobacillus rhamnosus 6.2×10 8 cfu / mL, the content of Leuconostoc enterica reached 4.4×10 8 cfu / mL;
[0048] 5) Moderate enzymatic...
Embodiment 3
[0055] A production method of jujube grains, comprising the steps of:
[0056] 1) Selection of raw materials: select fresh jujubes that are free from insects, mildew and uniform in size;
[0057] 2) Cleaning and dehydration: After washing with clean water, dry and dehydrate;
[0058] 3) Denuclearization and sterilization: mechanically denuclearize jujube fruit with a ceramic die head; steam sterilization at a temperature of 96°C for 30 minutes, and the water content of jujube fruit reaches 75%;
[0059] 4) Prepare bacterial solution: mix pectinase, direct injection of Lactobacillus rhamnosus and Leuconostoc enterococci at a mass ratio of 0.6:1.2:0.8, and add 4 times the dry powder of mixed bacteria into warm water at 50°C, Stir and activate for 20 minutes, so that the activity of pectinase in the bacterial liquid reaches more than 64,000 U / mL, and the Lactobacillus rhamnosus is 7.1×10 8 cfu / mL, the content of Leuconostoc enterica reached 4.1×10 8 cfu / mL;
[0060] 5) Modera...
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