Processing method of tea-flavored candied jujubes

Abstract

The invention discloses a processing method of tea-flavored candied jujubes. The processing method is characterized by comprising the following aspects of (1) removing kernels: immersing selected jujubes into a sodium hypochlorite solution, performing soaking, fishing out the soaked jujubes, draining the fished-out jujubes, putting the drained jujubes under an ultraviolet lamp, performing illumination for sterilization, and removing the kernels; (2) performing softening: immersing the jujubes after kernel removal into color protection fluid, and performing softening treatment; (3) performing maceration: immersing the softened jujubes into macerating fluid, performing maceration, and performing ultrasonic oscillation; (4) performing low-temperature fermentation: adding the maceration fluidand a mixed bacterium agent to coconut juice, and performing low-temperature fermentation under the environment of 14-16 DEG C; (5) performing sugaring: adding water and prepared raw materials into apot, performing heating until the materials in the pot melt, pouring the fermented jujubes into the pot, performing cooking, then conveying the jujubes and sugaring fluid into a pressure cooker, and performing sugaring treatment; and (6) performing baking: baking the sugared jujubes, and performing constant-temperature standing.

Description

technical field [0001] The invention belongs to the technical field of agricultural product processing, and in particular relates to a method for processing tea-flavored candied dates. Background technique [0002] Candied dates are a traditional dry food in China. Through the infiltration of sugar liquid into jujubes, the taste and shelf life of jujubes are increased. In ancient times, golden candied dates were used as royal tributes during the Qianlong period of the Qing Dynasty. Chinese candied dates can be divided into Beijing-style according to the processing technology. The water content of candied dates, Anhui-style candied dates and Gui-style candied dates decreases gradually. Candied dates are rich in nutrients such as protein, carbohydrates, carotene and vitamin C. They have the functions of nourishing blood, invigorating the stomach, benefiting the lungs, and nourishing the stomach. It is a health food suitable for all ages. In traditional candied dates, high suc...

AI Technical Summary

Problems solved by technology

[0003] The present invention aims at the existing problems: in traditional candied dates processing, high sucrose is often used to heat and melt and then impregnated. The sugar content in candied dates is high, and long-term consumption will put the human body in a high-sugar tolerance environment, which will increase the symptoms of diabetes and hyperglycemia. morbidity, there is a potential health risk to the human body; the jujube is scratched during processing to improve the impregnation effect of the candied liquid on the inside of the jujube, but the nutrients in the jujube will be lost during boiling, and the appearance of the jujube after candied The quality is affected to a certain extent; in addition, the taste of traditional candied dates is relatively single, and too much sugar covers up the flavor of the dates themselves