CN101703197A - Swelling production method of crisp dates at variable temperature and differential pressure - Google Patents
Swelling production method of crisp dates at variable temperature and differential pressure Download PDFInfo
- Publication number
- CN101703197A CN101703197A CN200910228849A CN200910228849A CN101703197A CN 101703197 A CN101703197 A CN 101703197A CN 200910228849 A CN200910228849 A CN 200910228849A CN 200910228849 A CN200910228849 A CN 200910228849A CN 101703197 A CN101703197 A CN 101703197A
- Authority
- CN
- China
- Prior art keywords
- temperature
- pressure
- jujube
- dates
- vacuum meter
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a swelling production method of crisp dates at variable temperature and differential pressure, comprising the following steps: selecting dates with the maturity of 80-90 percent, washing with water and denucleating; pricking holes on the dates with a stainless steel brush; predrying; loading in a plastic bag, bundling the opening of the bag, and samming; tiling the dates in signal layer on a drying net, placing the dates in a swelling tank to heat and raise the temperature, controlling the pressure of the swelling tank to be 0.06-0.08MPa shown by a vacuum meter; when the temperature reaches 100-105 DEG C, controlling the pressure to be 0.08-0.1MPa shown by the vacuum meter; keeping the temperature for 5-10min, then rapidly lowering the pressure to be minus 0.03 to minus 0.08MPa shown by the vacuum meter; reducing the temperature to be 80-90 DEG C, drying at the temperature for 1-1.5h, then stopping evacuating, reducing the temperature to be 20-30 DEG C, recovering the normal pressure, and then opening the swelling tank to take out crisp dates. The invention widens the selection range of date raw materials, has simple process and good production quality and is suitable for industrialized production.
Description
Technical field
The invention belongs to food processing technology field, relate to the method that a kind of changing temperature-pressure-difference and puffing prepares crisp dates.
Background technology
The jujube fruit is nutritious, and the laudatory title of natural complex ball is arranged.Jujube really is traditional tonic good merchantable brand, favored by the consumer.Along with the expansion of jujube cultivated area, the increase of jujube fruit output, the price of bright jujube fruit is also descending, and jujube really is processed into pressing for of people.
The crisp dates product has the color that keeps former jujube and crisp mouthfeel, low fat, low in calories, high fiber is arranged, be rich in vitamin and several mineral materials, do not contain artificial synthetic additive, easy to carry, characteristics such as long shelf-life, at home and abroad market gets consumer reception greatly.
The crisp dates of Xiao Shouing generally is (as: patent No. ZL02100871.X, the preparation method of crisp winter jujube of producing through the vacuum frying technology in the market; Application number 200710121350.3, delicious crisp jujube and preparation method thereof), but this crisp dates contains residual grease, and Oxidation of Fat and Oils causes harmful effect to product special flavour, is easy to generate the clam flavor.Non-frying-expansion fruits and vegetables are described as " 21st century food " by international food circle, be fruit and vegetable dryness product of new generation.The changing temperature-pressure-difference and puffing drying is a kind of novel non-frying-expansion dry technology that rose in recent years, use the crisp dates that this technology is produced, when having solved problems such as the crisp oil content of vacuum frying jujube, difficult storage, can keep the original color and luster of jujube, the high no any burnt bitter taste of vitamin C equal size.Luo Cangxue and Lu Yating (application number 200910022373.8, a kind of expansion method for shaping jujubes) etc. the people to utilize fresh Chinese dates directly to carry out expanded, this kind method is not owing to have predrying, add the barrier effect of fructus corni, make moisture in the whole jujube be not easy volatilization, thus when causing operating the time of expanded needs longer.Also have, the used raw material of crisp dates making at present mainly is higher winter jujube of price and part date, and is not too suitable to some kind such as golden jujube etc., because the pericarp of raw materials such as golden jujube is thicker than the winter jujube, pulp is fine and close, is difficult for dry, and finished product hardness is big, and quality is bad.Therefore it is short to need a kind of expanded time badly, is applicable to the crisp dates preparation method of many kinds jujube.
Summary of the invention
The objective of the invention is to overcome the deficiencies in the prior art, provide a kind of changing temperature-pressure-difference and puffing to produce the method for crisp dates.
Technical scheme of the present invention is summarized as follows:
A kind of changing temperature-pressure-difference and puffing is produced the method for crisp dates, is made up of following steps:
(1) jujube of selection 8～9 maturations, washing, stoning;
(2) be that the stainless steel hairbrush of 0.2～0.6mm steel wool is pricked the hole on jujube with having diameter;
(3) predrying under 50～60 ℃ is 30～40% to containing water quality;
(4) will the jujube after predrying pack in the polybag and mouth is tightened, place 4 ℃ of following sam 30～40h;
(5) the jujube single flat after the sam is layered on baking on the net, put into Bulking tank, heat temperature raising, it is 0.06～0.08MPa that the pressure of Bulking tank is controlled at the vacuum meter reading, when temperature reaches 100～105 ℃, it is 0.08～0.1MPa that pressure is controlled at the vacuum meter reading, after keeping 5～10min, rapid depressurization to vacuum meter reading is-0.03～-0.08MPa, cool the temperature to 80～90 ℃, behind dry 1～1.5h under this temperature, stop to find time, after cooling the temperature to 20～30 ℃, recover to open Bulking tank taking-up crisp dates behind the normal pressure.
Described stainless steel hairbrush steel wool diameter be 0.5mm.
Described step (3) is: predrying under 55 ℃ is 32% to containing water quality.
The described sam time is 36h.
Described step (5) is: it is online that the jujube single flat after the sam is layered on baking, puts into Bulking tank, heat temperature raising, it is 0.07MPa that the pressure of Bulking tank is controlled at the vacuum meter reading, when temperature reaches 103 ℃, it is 0.09MPa that pressure is controlled at the vacuum meter reading, keep 8min after, rapid depressurization to vacuum meter reading is-0.05MPa, cool the temperature to 88 ℃, behind dry 1.2h under this temperature, stop to find time, after cooling the temperature to 25 ℃, recover to open Bulking tank taking-up crisp dates behind the normal pressure.
The advantage that the present invention has compared with prior art:
(1) enlarges the scope that the jujube raw material is selected, be applicable to all jujube kinds.
(2) jujube is really adopted the preconditioning technique of pricking the hole, method is simple, and moisture is volatile, and rate of drying is fast, superior product quality.
(3) adopt the changing temperature-pressure-difference technology expanded, technology is simple, and superior product quality is applicable to suitability for industrialized production.
The specific embodiment
The present invention is further illustrated below in conjunction with specific embodiment.
Embodiment 1
A kind of changing temperature-pressure-difference and puffing is produced the method for crisp dates, and following steps are formed:
Getting 15kg jujube raw material processes as follows:
(1) jujube of selection 8～9 maturations, rejecting decayed fruit, disease and pest fruit and machinery are hindered really, and the flowing water rinsing gets the seedless jujube of 11.7kg after the stoning;
(2) be the stainless steel hairbrush of 0.5mm steel wool is pricked dark 3mm on jujube hole with having diameter, steel wool spacing 3mm;
(3) jujube is tiled on the drip pan of baking oven, predrying under 55 ℃ is 32% to containing water quality;
(4) will the jujube after predrying pack in the polybag and mouth is tightened, place 4 ℃ of following sam 36h;
(5) the jujube single flat after the sam is layered on baking on the net, puts into Bulking tank, heat temperature raising, it is 0.07MPa that the pressure of Bulking tank is controlled at the vacuum meter reading, when temperature reaches 103 ℃, it is 0.09MPa that pressure is controlled at the vacuum meter reading, keep 8min after, rapid depressurization to vacuum meter reading is-0.05MPa, cool the temperature to 88 ℃, behind dry 1.2h under this temperature, stop to find time, after cooling the temperature to 25 ℃, recover to open Bulking tank taking-up crisp dates behind the normal pressure.
(6) select vacuum nitrogen filling gas bag dress after the classification.
Embodiment 2
A kind of changing temperature-pressure-difference and puffing is produced the method for crisp dates, and following steps are formed:
Getting 15kg jujube raw material processes as follows:
(1) jujube of selection 8～9 maturations, rejecting decayed fruit, disease and pest fruit and machinery are hindered really, and the flowing water rinsing gets the seedless jujube of 11.7kg after the stoning;
(2) be the stainless steel hairbrush of 0.2mm steel wool is pricked dark 2mm on jujube hole with having diameter, steel wool spacing 3mm;
(3) jujube is tiled on the drip pan of baking oven, predrying under 50 ℃ is 40% to containing water quality;
(4) will the jujube after predrying pack in the polybag and mouth is tightened, place 4 ℃ of following sam 34h;
(5) the jujube single flat after the sam is layered on baking on the net, puts into Bulking tank, heat temperature raising, it is 0.06MPa that the pressure of Bulking tank is controlled at the vacuum meter reading, when temperature reaches 100 ℃, it is 0.08MPa that pressure is controlled at the vacuum meter reading, keep 10min after, rapid depressurization to vacuum meter reading is-0.03MPa, cool the temperature to 85 ℃, behind dry 1.2h under this temperature, stop to find time, after cooling the temperature to 25 ℃, recover to open Bulking tank taking-up crisp dates behind the normal pressure;
(6) select vacuum nitrogen filling gas bag dress after the classification.
Embodiment 3
A kind of changing temperature-pressure-difference and puffing is produced the method for crisp dates, and following steps are formed:
Getting 15kg jujube raw material processes as follows:
(1) jujube of selection 8～9 maturations, rejecting decayed fruit, disease and pest fruit and machinery are hindered really, and the flowing water rinsing gets the seedless jujube of 11.7kg after the stoning;
(2) be the stainless steel hairbrush of 0.6mm steel wool is pricked dark 3mm on jujube hole with having diameter, steel wool spacing 3mm;
(3) jujube is tiled on the drip pan of baking oven, predrying under 60 ℃ is 30% to containing water quality;
(4) will the jujube after predrying pack in the polybag and mouth is tightened, place 4 ℃ of following sam 30h;
(5) the jujube single flat after the sam is layered on baking on the net, puts into Bulking tank, heat temperature raising, it is 0.07MPa that the pressure of Bulking tank is controlled at the vacuum meter reading, when temperature reaches 105 ℃, it is 0.1MPa that pressure is controlled at the vacuum meter reading, keep 5min after, rapid depressurization to vacuum meter reading is-0.05MPa, cool the temperature to 80 ℃, behind dry 1.5h under this temperature, stop to find time, after cooling the temperature to 30 ℃, recover to open Bulking tank taking-up crisp dates behind the normal pressure;
(6) select vacuum nitrogen filling gas bag dress after the classification.
Embodiment 4
A kind of changing temperature-pressure-difference and puffing is produced the method for crisp dates, and following steps are formed:
Getting 15kg jujube raw material processes as follows:
(1) jujube of selection 8～9 maturations, rejecting decayed fruit, disease and pest fruit and machinery are hindered really, and the flowing water rinsing gets the seedless jujube of 11.7kg after the stoning;
(2) be the stainless steel hairbrush of 0.4mm steel wool is pricked dark 2mm on jujube hole with having diameter, steel wool spacing 3mm;
(3) jujube is tiled on the drip pan of baking oven, predrying under 52 ℃ is 35% to containing water quality;
(4) will the jujube after predrying pack in the polybag and mouth is tightened, place 4 ℃ of following sam 40h;
(5) the jujube single flat after the sam is layered on baking on the net, puts into Bulking tank, heat temperature raising, it is 0.08MPa that the pressure of Bulking tank is controlled at the vacuum meter reading, when temperature reaches 103 ℃, it is 0.09MPa that pressure is controlled at the vacuum meter reading, keep 7min after, rapid depressurization to vacuum meter reading is-0.08MPa, cool the temperature to 90 ℃, behind dry 1h under this temperature, stop to find time, after cooling the temperature to 20 ℃, recover to open Bulking tank taking-up crisp dates behind the normal pressure;
(6) select vacuum nitrogen filling gas bag dress after the classification.
Claims (5)
1. a changing temperature-pressure-difference and puffing is produced the method for crisp dates, and its feature is made up of following steps:
(1) jujube of selection 8～9 maturations, washing, stoning;
(2) be that the stainless steel hairbrush of 0.2～0.6mm steel wool is pricked the hole on jujube with having diameter;
(3) predrying under 50～60 ℃ is 30～40% to containing water quality;
(4) will the jujube after predrying pack in the polybag and mouth is tightened, place 4 ℃ of following sam 30～40h;
(5) the jujube single flat after the sam is layered on baking on the net, put into Bulking tank, heat temperature raising, it is 0.06～0.08MPa that the pressure of Bulking tank is controlled at the vacuum meter reading, when temperature reaches 100～105 ℃, it is 0.08～0.1MPa that pressure is controlled at the vacuum meter reading, after keeping 5～10min, rapid depressurization to vacuum meter reading is-0.03～-0.08MPa, cool the temperature to 80～90 ℃, behind dry 1～1.5h under this temperature, stop to find time, after cooling the temperature to 20～30 ℃, recover to open Bulking tank taking-up crisp dates behind the normal pressure.
2. a kind of changing temperature-pressure-difference and puffing according to claim 1 is produced the method for crisp dates, it is characterized in that described stainless steel hairbrush steel wool diameter be 0.5mm.
3. a kind of changing temperature-pressure-difference and puffing according to claim 1 is produced the method for crisp dates, it is characterized in that described step (3) is: predrying under 55 ℃ is 32% to containing water quality.
4. a kind of changing temperature-pressure-difference and puffing according to claim 1 is produced the method for crisp dates, it is characterized in that the described sam time is 36h.
5. a kind of changing temperature-pressure-difference and puffing according to claim 1 is produced the method for crisp dates, it is characterized in that described step (5) is: it is online that the jujube single flat after the sam is layered on baking, put into Bulking tank, heat temperature raising, it is 0.07MPa that the pressure of Bulking tank is controlled at the vacuum meter reading, when temperature reaches 103 ℃, it is 0.09MPa that pressure is controlled at the vacuum meter reading, after keeping 8min, rapid depressurization to vacuum meter reading is-0.05MPa to cool the temperature to 88 ℃, behind dry 1.2h under this temperature, stop to find time, cool the temperature to 25 ℃ after, recover to open Bulking tank behind the normal pressure and take out crisp dates.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910228849A CN101703197A (en) | 2009-11-27 | 2009-11-27 | Swelling production method of crisp dates at variable temperature and differential pressure |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910228849A CN101703197A (en) | 2009-11-27 | 2009-11-27 | Swelling production method of crisp dates at variable temperature and differential pressure |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101703197A true CN101703197A (en) | 2010-05-12 |
Family
ID=42373510
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200910228849A Pending CN101703197A (en) | 2009-11-27 | 2009-11-27 | Swelling production method of crisp dates at variable temperature and differential pressure |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101703197A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103300204A (en) * | 2013-06-13 | 2013-09-18 | 沈阳农业大学 | Production method for crisp blueberries |
| CN103621933A (en) * | 2013-12-07 | 2014-03-12 | 广西大学 | Preparation method for puffed sandwich crispy date |
| CN103932078A (en) * | 2014-02-28 | 2014-07-23 | 天津科技大学 | Puffed crisp jujube and making method thereof |
| CN104522170A (en) * | 2015-01-14 | 2015-04-22 | 青海天源乳业有限公司 | Red date wolfberry fruit yoghourt and making method thereof |
| CN106473033A (en) * | 2015-08-25 | 2017-03-08 | 伽师县西域果业有限公司 | The technique that a kind of utilization changing temperature-pressure-difference and puffing technology produces Jiashi's melon crispy slice |
| WO2019165771A1 (en) * | 2018-03-02 | 2019-09-06 | 宁夏中玺枣业股份有限公司 | Dried fresh jujube chips and energy-saving processing technique for differential-pressure explosion puffing drying |
-
2009
- 2009-11-27 CN CN200910228849A patent/CN101703197A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103300204A (en) * | 2013-06-13 | 2013-09-18 | 沈阳农业大学 | Production method for crisp blueberries |
| CN103300204B (en) * | 2013-06-13 | 2014-07-23 | 沈阳农业大学 | Production method for crisp blueberries |
| CN103621933A (en) * | 2013-12-07 | 2014-03-12 | 广西大学 | Preparation method for puffed sandwich crispy date |
| CN103932078A (en) * | 2014-02-28 | 2014-07-23 | 天津科技大学 | Puffed crisp jujube and making method thereof |
| CN104522170A (en) * | 2015-01-14 | 2015-04-22 | 青海天源乳业有限公司 | Red date wolfberry fruit yoghourt and making method thereof |
| CN106473033A (en) * | 2015-08-25 | 2017-03-08 | 伽师县西域果业有限公司 | The technique that a kind of utilization changing temperature-pressure-difference and puffing technology produces Jiashi's melon crispy slice |
| WO2019165771A1 (en) * | 2018-03-02 | 2019-09-06 | 宁夏中玺枣业股份有限公司 | Dried fresh jujube chips and energy-saving processing technique for differential-pressure explosion puffing drying |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101703198A (en) | Method for producing crisp jujube slice by changing temperature-pressure-difference and puffing | |
| CN101703197A (en) | Swelling production method of crisp dates at variable temperature and differential pressure | |
| CN101301012B (en) | Tea processing and producing method | |
| CN102415453B (en) | Method for processing gold tea | |
| CN105325956A (en) | Crisp fig chips and preparation method thereof | |
| CN103988921B (en) | A kind of cleanly production technique of natural organic green-tea | |
| CN104726307A (en) | Mild thick-flavor white spirit and production method thereof | |
| CN105379866A (en) | Basked black tea and manufacturing technique for basked black tea | |
| CN102388995A (en) | Dark tea processing method | |
| CN102283360A (en) | Method for processing crispy red date slices | |
| CN109170026A (en) | A kind of preparation method of small green mandarin orange Pu'er tea | |
| CN102125229B (en) | Process for producing budding broad bean crispy granules | |
| CN103222530B (en) | Blueberry preserved fruit and preparation method thereof | |
| CN109699976B (en) | Method for making high-brittleness mashed potato crisp chips with red rose petals | |
| CN103461971A (en) | Method for making black fungus snack food | |
| CN102178198A (en) | Black garlic and fermentation method thereof | |
| CN104472739A (en) | Processing method of floral aroma type black tea | |
| CN101558852A (en) | Process for producing instant breakfast samp | |
| CN106172918A (en) | A kind of processing method in flavouring floral type red spiral shell spring | |
| CN112772742A (en) | Hand-tearing Pu' er tea and preparation method thereof | |
| CN106106869B (en) | Automatic production process of floral-flavor kungfu black tea | |
| CN107980940A (en) | A kind of new white tea production technology | |
| CN105248710A (en) | Processing method of black tea | |
| CN102578632A (en) | Process and preparation method of carya illinoensis | |
| CN101513209A (en) | Superheated steam blanching method for improving quality of quick freezing edible fungi |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Open date: 20100512 |