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Processing method of fresh and crispy freeze-dried jujubes and jujube slices

A processing method and technology of jujube slices, which are applied in the processing of dried dates and jujube slices, fresh and crisp freeze-dried dates and jujube slices, can solve the problems of product microorganisms exceeding the standard, lack of preventive measures, chemical residues, etc., and achieve improved preservation High efficiency, no browning reaction, high quality effect

Inactive Publication Date: 2018-05-22
早康枸杞股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Vacuum freeze-drying is a new drying process at present. The products produced are of high quality and pollution-free, and have been successfully applied in apple crisps, mango crisps and other products. , slicing and long-term pre-freezing, etc. Improper operation may easily lead to undesirable phenomena such as microbial excess and browning of the final product, and the current freeze-dried jujube products lack necessary preventive measures or use chemical agents for processing. presence of chemical residues

Method used

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  • Processing method of fresh and crispy freeze-dried jujubes and jujube slices

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] (1) Cleaning and cutting: Select the picked jujubes that are not fully mature and not soft, remove the moth-eaten and mildewed fruits, and then clean them to remove the dirt on the surface of the jujube fruits, then remove the jujube pits, and then remove the jujube pits. Sheet products are further cut into flakes with a thickness of 2 mm;

[0022] (2) Sterilization and deenzyme removal: Put the jujubes after pitting and slicing into pH 2 acidic electrolytic water below 20°C for 5 minutes to sterilize and deenzyme; the acidic electrolyzed water refers to chlorine Sodium chloride solution is a solution prepared by using an acidic electrolyzed water generator as a raw material (general method);

[0023] (3) Pre-freezing: Put the treated dates or jujube slices into a plate without draining the water and quickly put them in a pre-freezer below -25°C for 4 hours. The undrained acidic electrolyzed water can be deposited on the surface of the dates Form a certain thickness of...

Embodiment 2

[0026] (1) Cleaning and cutting: Select the picked jujubes that are not fully mature and not soft, remove the moth-eaten and mildewed fruits, and then clean them to remove the dirt on the surface of the jujube fruits, then remove the jujube pits, and then remove the jujube pits. Sheet products are further cut into flakes with a thickness of 5 mm;

[0027] (2) Sterilization and deenzyme removal: Put the jujubes after pitting and slicing into pH 4 acidic electrolytic water below 20°C for 15 minutes to sterilize and deenzyme; the acidic electrolyzed water refers to chlorine Sodium chloride solution is a solution prepared by using an acidic electrolyzed water generator as a raw material (general method);

[0028] (3) Pre-freezing: Put the processed jujube or jujube slices into a plate without draining the water and quickly put them in a pre-freezer below -25°C for 8 hours, in which the undrained acidic electrolyzed water can be deposited on the surface Form a certain thickness of...

Embodiment 3

[0031] comparative test

[0032]

[0033] Conclusion: From the above results, it can be seen that compared with traditional freeze-dried products, the product prepared by this method has brighter color and lower total number of colonies, which effectively solves the shortcomings of traditional dry products that the microorganisms have exceeded the standard, and the product safety is higher .

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Abstract

The invention discloses a processing method of fresh and crispy freeze-dried jujubes and jujube slices. By adopting acidic electrolyzed water and sterilization and enzyme deactivation treatment and freeze-drying technologies, the dried jujube products have the advantages of intact shape, bright color, high nutrient content, aromatic flavor and good taste. The total number of bacterial colonies ofthe prepared finished products are less than 1000 CFU / g, the number of coliform bacteria of the finished products is less than 30 MPN / 100g, the cross sections of the finished products show vivid verdant color, and the finished products have no band-shaped brown stripes which are usually shown in common freeze-dried products; by adjusting a freeze-drying curve, the moisture content of the productsis controlled to be 4%-10%, the products have rich fresh and aromatic flavor, and the taste of the products is similar to the taste of fresh jujubes; the finished products have crispy taste similar tothe taste of vacuum puffed products and low-temperature fried products and have no greasy feeling; and nutrients are better kept, and the retention rate of vitamin C is higher than 90%.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a processing method of dried jujubes and jujube slices, in particular to a processing method of fresh and crisp freeze-dried dates and jujube slices. Background technique [0002] Jujube is originally produced in my country and is one of the characteristic fruits of my country. It has a long history of cultivation and a wide range of planting areas. It is called "five fruits" of my country together with plum, apricot, peach and chestnut. Jujube is sweet and palatable, nutritious, rich in sugar, amino acid, minerals, protein and phenolic compounds and other nutrients, especially vitamin content, which is significantly higher than other fruits, known as "natural vitamin pills". These nutrients endow jujube with excellent anti-aging, inhibiting lipid peroxidation, preventing cardiovascular diseases and inhibiting cancer cells. Therefore, jujube has always been regarded as an ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L5/20A23L5/00A23B7/157A23B7/04
CPCA23B7/0433A23B7/157A23L5/00A23L5/276A23L19/03A23V2002/00A23V2200/048A23V2200/10A23V2250/1614A23V2300/20A23V2300/10
Inventor 胡云峰朱彦华陈君然
Owner 早康枸杞股份有限公司
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