CN104798872B - A kind of red jujube can and preparation method thereof - Google Patents
A kind of red jujube can and preparation method thereof Download PDFInfo
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Abstract
The invention discloses a kind of red jujube can and preparation method thereof, belong to tinned food manufacture field, described preparation method using sorting, it is clean, air-dried, select again, mix wine, enter tank, Feng Zang, canning, sugar cook, the technological process steeped jujube, divide tank, finished product.Red jujube can produced by the invention is nutritious, without additives such as any food colorings, containing the Radix Astragali, matrimony vine, radix glycyrrhizae medicinal herb componentses in liquid glucose formula, there is the effects such as benefiting qi and nourishing blood, hypotensive, improving eyesight, raising immunity of organisms, antibechic, be a kind of flavor health food.
Description
Technical field
The invention belongs to tinned food field, and in particular to a kind of red jujube can and preparation method thereof.
Background technology
Jujube is the food that a kind of masses like, and nutrition very abundant, contains abundant vitamin A, vitamin C, dimension life
The multivitamins such as plain B2.The CAMP contained in jujube plays the role of to expand blood vessel, can improve the nutrition condition of cardiac muscle, increases
Cardiac stimulant myotility, be advantageous to the normal activity of heart.Also contain triterpene compound in jujube, there is antifatigue effect, can increase
The endurance of strong man, also have and mitigate function of the toxicant to liver damage.Jujube not still delicious fruit, or nourishing are good
Medicine, strengthen muscles and bones, promoting the circulation of qi of enriching blood, grow chin or cheek profit face the effect of.
Jujube fresh goods not storage tolerance, it is used for processing jujube and does, jujube, which is used to processing red jujube can, can realizes to jujube
Deep processing and utilization, increase economic efficiency.
At present, traditional red jujube can, using dried jujube by immersion rehydration, post-processing forms, in product
The color and luster of jujube, form and taste are very poor.
The content of the invention
For overcome the deficiencies in the prior art, the present invention provides a kind of red jujube can and preparation method thereof.
The technical scheme is that：A kind of red jujube can preparation method, comprises the following steps：
Step 1：Sorting：Surface there are into crack, scar, the jujube rejecting festered, selects fresh, ripe complete jujube；
Step 2：Cleaning：The jujube selected is rinsed with clear water, washes away epidermis impurity；
Step 3：Air-dry：The jujube of cleaning is subjected to surface moisture with 15-20 DEG C of cold wind and air-dries processing；
Step 4：Select again：Rejecting after air-drying processing has damaged jujube；
Step 5：Mix wine：According to 1:7-1:10 ratio, white wine and clean jujube are subjected to material copy, being stirred makes
White wine is covered with jujube surface；
Step 6：Enter tank, Feng Zang：Jujube described in step 4 is gently loaded and cleaned up, in dried altar tank, it is red
Jujube is filled to jar neck；After filling jujube, sprinkling white wine places shady place, natural storage time in jujube surface, sealing jar
60-120d；
Step 7：Stir off：By radix glycyrrhizae 50-60 parts by weight, matrimony vine 20-50 parts by weight, Radix Astragali 10-40 parts by weight, rock sugar
120-130 parts by weight, the parts by weight of water 1000 carry out infusion, 85-95 DEG C of temperature, time 30-90min, pull raw material out and drain, liquid glucose
It is standby；
Step 8：Bubble jujube, divide tank：Jujube and liquid glucose after step 5 is stored is according to 1:2-1:5 ratios, it is immersed in described
In liquid glucose, soak time 90-120min, tinning is then dispensed；
Step 9：Finished product：Packing tinning sterilized, with degassing method vacuum sealing, cooling, produce red jujube can.
Moisture can be avoided to enter pulp using complete jujube wherein in step 1, equally, step 4 selecting again
It can be made to avoid living contaminants during canning and rot, so as to which final products have to making before canning into guarantee once
There are preferable outward appearance and longer shelf-life.In addition, new jujube, is handled by subsequent technique, after tinning is dispensed, product its can
The mouthfeel of new fresh date is kept, it is directly edible optimal.
Preferably, the step 3 air-dries air-dries place for the jujube of cleaning is carried out into surface moisture using 18 DEG C of cold wind
Reason；Handled according to the temperature, the attached water on jujube surface is blown away after can step 2 be handled, and makes its drying, this temperature
It is more beneficial for extending storage life；Low-temperature cold wind can avoid jujube pulp that shrinkage occurs simultaneously, so that jujube pulp has been kept
Renewing is fresh.
Preferably, it is according to 1 that the step 5, which mixes wine,:White wine and clean jujube are carried out material copy by 8 ratio.According to this
After kind ratio is handled, then carry out follow-up technique and enough cause red jujube can to have unique drinks fragrant, taste is more preferable.
Preferably, the step 6 nature storage time is 100d.This time is optimal storage time, can fill alcohol
That divides is immersed in pulp, red jujube can is had special drinks fragrance flavor.
Preferably, it is by the parts by weight of radix glycyrrhizae 55, the parts by weight of matrimony vine 20, the parts by weight of the Radix Astragali 40, rock sugar that the step 7, which is stirred off,
125 parts by weight, the parts by weight of water 1000 carry out infusion, and temperature is 90 DEG C, time 60min.This liquid glucose formula is done with jujube collocation
Into red jujube can, nutrition is relatively preferable, enriching yin, benefiting qi and nourishing blood, improving eyesight, improve immunity of organisms etc. effect effect most
It is good.Especially, rock sugar has nourishing Yin and promoting production of body fluid, the tonic effect of moistening lung etc..
Preferably, step 8 bubble jujube, divide tank to be jujube after step 6 is stored and liquid glucose is according to 1:4 ratio leaching
Enter into the liquid glucose, soak time 100min.The addition of the ratio of this jujube and liquid glucose is immersed and the time of immersion is most
Good, obtained mouthfeel is relatively preferable.With special drinks flavor, not only flavor is special, is also cool, thirst-quenching good merchantable brand.
Preferably, be cooled to temperature control in the step 9 at 0-4 DEG C.Period of storage is more permanent at a temperature of this,
And can taste it is good in taste.
A kind of red jujube can prepared according to the red jujube can preparation method.
The present invention has following good effect：Jujube full appearance in can produced by the invention, taste is special, organizes shape
State is fresh, and relative to traditional red jujube can, jujube uses fresh feed, is hidden by low temperature wine, not only product maintains fresh
The color and luster of jujube, while full appearance, taste is special, and tissue morphology is fresh.Especially after liquid glucose is brewed, 0-4 is cooled to
Directly edible after DEG C, the mouthfeel fresh, ice is refreshing is more prominent.Jujube was hidden by the low temperature wine of 60-120 days, made consumer cold
Cold winter can also have the jujube of " fresh ".
Can produced by the invention is nutritious, instant, health, safety, relative to traditional red jujube can, in liquid glucose
Contain medicinal herb componentses in formula, there is invigorating qi for consolidating superficies, benefiting qi and nourishing blood, improving eyesight, hypotensive, antibechic, raising immunity of organisms etc.
Effect, comprehensive utilization to jujube raw material can be achieved.
Embodiment
Below by the description to embodiment, the present invention is further detailed explanation, to help people in the art
Member has more complete, accurate and deep understanding to inventive concept of the invention, technical scheme.
Embodiment 1
A kind of preparation method of flavor red jujube can, specific method step are：
1. sorting：Select fresh, ripe, surface free from flaw.
2. clean：By jujube, the silt on surface, spot, draining are rinsed well with circulating water.
3. air-dry：Jujube surface attachment water is dried up with 15 DEG C of cold wind, it is impossible to residual moisture.
4. select again：By surface is crannied, scar, fester etc. have breakage jujube reject.
5. mix wine：According to 1:7 ratio, by white wine and jujube, material copy is carried out, is stirred, it is ensured that white wine is fully covered with
Jujube surface.
6. enter tank, Feng Zang：Above-mentioned jujube is gently loaded and cleaned up, in dried altar tank, jujube is filled to jar
Neck.Gentle agitation jar, ensure that jujube is tightly packed in tank.Forbid with hand or instrument extruding jujube.After filling jujube, spray
A little white wine is spilt on jujube surface.Cover is covered, lid is tightly sealed into reality with sealant tape.
7. canning：Jar is placed in the cool, stores 60d naturally.
8. stir off：By the parts by weight of radix glycyrrhizae 50, the parts by weight of matrimony vine 50, the parts by weight of the Radix Astragali 20, the parts by weight of rock sugar 120, water 1000
Parts by weight carry out infusion, 85 DEG C of temperature, time 30min.Pull raw material out to drain, liquid glucose is standby.
9. bubble jujube, divide tank：By jujube and liquid glucose according to 1:2 ratios, it is immersed in above-mentioned liquid glucose, soak time 90min,
After dispense.
10. finished product：Red jujube can after packing is direct-edible, also cryopreservation (0-4 DEG C) can enter marketing after sterilization
Sell.
Embodiment 2
A kind of preparation method of flavor red jujube can, specific method step are：
1. sorting：Select fresh, ripe, surface free from flaw.
2. clean：By jujube, the silt on surface, spot, draining are rinsed well with circulating water.
3. air-dry：Jujube surface attachment water is dried up with 20 DEG C of cold wind, it is impossible to residual moisture.
4. select again：By surface is crannied, scar, fester etc. have breakage jujube reject.
5. mix wine：According to 1:10 ratio, by white wine and jujube, material copy is carried out, is stirred, it is ensured that white wine is fully covered with
Jujube surface.
6. enter tank, Feng Zang：Above-mentioned jujube is gently loaded and cleaned up, in dried altar tank, jujube is filled to jar
Neck.Gentle agitation jar, ensure that jujube is tightly packed in tank.Forbid with hand or instrument extruding jujube.After filling jujube, spray
A little white wine is spilt on jujube surface.Cover is covered, lid is tightly sealed into reality with sealant tape.
7. canning：Jar is placed in the cool, stores 120d naturally.
8. stir off：By the parts by weight of radix glycyrrhizae 55, the parts by weight of matrimony vine 45, the parts by weight of the Radix Astragali 15, the parts by weight of rock sugar 125, water 1000
Parts by weight carry out infusion, 85 DEG C of temperature, time 90min.Pull raw material out to drain, liquid glucose is standby.
9. bubble jujube, divide tank：By jujube and liquid glucose according to 1:5 ratios, are immersed in above-mentioned liquid glucose, and soak time is
120min, rear packing.
10. finished product：Red jujube can after packing is direct-edible, also cryopreservation (0-4 DEG C) can enter marketing after sterilization
Sell.
Embodiment 3
A kind of preparation method of flavor red jujube can, specific method step are：
1. sorting：Select fresh, ripe, surface free from flaw.
2. clean：By jujube, the silt on surface, spot, draining are rinsed well with circulating water.
3. air-dry：Jujube surface attachment water is dried up with 20 DEG C of cold wind, it is impossible to residual moisture.
4. select again：By surface is crannied, scar, fester etc. have breakage jujube reject.
5. mix wine：According to 1:7 ratio, by white wine and jujube, material copy is carried out, is stirred, it is ensured that white wine is fully covered with
Jujube surface.
6. enter tank, Feng Zang：Above-mentioned jujube is gently loaded and cleaned up, in dried altar tank, jujube is filled to jar
Neck.Gentle agitation jar, ensure that jujube is tightly packed in tank.Forbid with hand or instrument extruding jujube.After filling jujube, spray
A little white wine is spilt on jujube surface.Cover is covered, lid is tightly sealed into reality with sealant tape.
7. canning：Jar is placed in the cool, stores 60d naturally.
8. stir off：By the parts by weight of radix glycyrrhizae 60, the parts by weight of matrimony vine 40, the parts by weight of the Radix Astragali 10, the parts by weight of rock sugar 130, water 1000
Parts by weight carry out infusion, 95 DEG C of temperature, time 90min.Pull raw material out to drain, liquid glucose is standby.
9. bubble jujube, divide tank：By jujube and liquid glucose according to 1:2 ratios, it is immersed in above-mentioned liquid glucose, soak time 90min,
After dispense.
10. finished product：Red jujube can after packing is direct-edible, also cryopreservation (0-4 DEG C) can enter marketing after sterilization
Sell.
Embodiment 4
A kind of preparation method of flavor red jujube can, specific method step are：
1. sorting：Select fresh, ripe, surface free from flaw.
2. clean：By jujube, the silt on surface, spot, draining are rinsed well with circulating water.
3. air-dry：Jujube surface attachment water is dried up with 18 DEG C of cold wind, it is impossible to residual moisture.
4. select again：By surface is crannied, scar, fester etc. have breakage jujube reject.
5. mix wine：According to 1:10 ratio, by white wine and jujube, material copy is carried out, is stirred, it is ensured that white wine is fully covered with
Jujube surface.
6. enter tank, Feng Zang：Above-mentioned jujube is gently loaded and cleaned up, in dried altar tank, jujube is filled to jar
Neck.Gentle agitation jar, ensure that jujube is tightly packed in tank.Forbid with hand or instrument extruding jujube.After filling jujube, spray
A little white wine is spilt on jujube surface.Cover is covered, lid is tightly sealed into reality with sealant tape.
7. canning：Jar is placed in the cool, stores 120d naturally.
8. stir off：By the parts by weight of radix glycyrrhizae 50, the parts by weight of matrimony vine 30, the parts by weight of the Radix Astragali 35, the parts by weight of rock sugar 125, water 1000
Parts by weight carry out infusion, 85-95 DEG C of temperature, time 30min.Pull raw material out to drain, liquid glucose is standby.
9. bubble jujube, divide tank：By jujube and liquid glucose according to 1:5 ratios, are immersed in above-mentioned liquid glucose, and soak time is
100min, rear packing.
10. finished product：Red jujube can after packing is direct-edible, also cryopreservation (0-4 DEG C) can enter marketing after sterilization
Sell.
Embodiment 5
A kind of preparation method of flavor red jujube can, specific method step are：
1. sorting：Select fresh, ripe, surface free from flaw.
2. clean：By jujube, the silt on surface, spot, draining are rinsed well with circulating water.
3. air-dry：Jujube surface attachment water is dried up with 18 DEG C of cold wind, it is impossible to residual moisture.
4. select again：By surface is crannied, scar, fester etc. have breakage jujube reject.
5. mix wine：According to 1:8 ratio, by white wine and jujube, material copy is carried out, is stirred, it is ensured that white wine is fully covered with
Jujube surface.
6. enter tank, Feng Zang：Above-mentioned jujube is gently loaded and cleaned up, in dried altar tank, jujube is filled to jar
Neck.Gentle agitation jar, ensure that jujube is tightly packed in tank.Forbid with hand or instrument extruding jujube.After filling jujube, spray
A little white wine is spilt on jujube surface.Cover is covered, lid is tightly sealed into reality with sealant tape.
7. canning：Jar is placed in the cool, stores 100d naturally.
8. stir off：By the parts by weight of radix glycyrrhizae 55, the parts by weight of matrimony vine 20, the parts by weight of the Radix Astragali 40, the parts by weight of rock sugar 125, water 1000
Parts by weight carry out infusion, 90 DEG C of temperature, time 60min.Pull raw material out to drain, liquid glucose is standby.
9. bubble jujube, divide tank：By jujube and liquid glucose according to 1:4 ratios, are immersed in above-mentioned liquid glucose, and soak time is
100min, rear packing.
10. finished product：Red jujube can after packing is direct-edible, also cryopreservation (0-4 DEG C) can enter marketing after sterilization
Sell.
By the specific implementation of embodiment, it is found that the jujube of cleaning is carried out into surface moisture using 18 DEG C of cold wind air-dries place
Reason, is handled according to the temperature, can blow away the attached water on jujube surface after processing, make its drying, this temperature is more favourable
In extension storage life；Low-temperature cold wind can avoid jujube pulp that shrinkage occurs simultaneously, so that jujube pulp keeps complete fresh.
It is according to 1 to mix wine:White wine and clean jujube are carried out material copy by 8 ratio.After being handled according to such a ratio, then after carrying out
Continuous technique enough causes red jujube can to have unique drinks fragrant, and taste is more preferable.When natural storage time is 100d in canning,
This time is optimal storage time, alcohol can be made sufficiently to be immersed in pulp, red jujube can is had special drinks virtue
Flavor.Jujube and liquid glucose after storage is according to 1:4 ratio is immersed in the liquid glucose, when soak time is 100min, this
The addition of the ratio of jujube and liquid glucose is immersed and the time of immersion is best, and obtained mouthfeel is relatively preferable, and with special
Drinks flavor, not only flavor is special, is also cool, thirst-quenching good merchantable brand.
Have been described in detail above embodiments of the present invention, but this is only to facilitate the example for understanding and lifting, should not be by
It is considered as and limits the scope of the present invention.Equally, any person of ordinary skill in the field can the technique according to the invention
Scheme and its description of preferred embodiment, make various possible equivalent changes or replace, but all these changes or replacement are all
The protection of the claim of the present invention should be belonged to.
Claims (8)
1. a kind of red jujube can preparation method, comprises the following steps：
Step 1：Sorting：Surface there are into crack, scar, the jujube rejecting festered, selects fresh, ripe complete jujube；
Step 2：Cleaning：The jujube selected is rinsed with clear water, washes away epidermis impurity；
Step 3：Air-dry：The jujube of cleaning is subjected to surface moisture with 15-20 DEG C of cold wind and air-dries processing；
Step 4：Select again：Rejecting after air-drying processing has damaged jujube；
Step 5：Mix wine：According to 1:7-1:10 ratio, white wine and clean jujube are subjected to material copy, being stirred makes white wine
It is covered with jujube surface；
Step 6：Enter tank, Feng Zang：Jujube described in step 5 is gently loaded and cleaned up, in dried altar tank, jujube dress
To jar neck；After filling jujube, sprinkling white wine places shady place, natural storage time 60- in jujube surface, sealing jar
120d；
Step 7：Stir off：By radix glycyrrhizae 50-60 parts by weight, matrimony vine 20-50 parts by weight, Radix Astragali 10-40 parts by weight, rock sugar 120-130
Parts by weight, the parts by weight of water 1000 carry out infusion, 85-95 DEG C of temperature, time 30-90min, pull raw material out and drain, liquid glucose is standby；
Step 8：Bubble jujube, divide tank：Jujube and liquid glucose after step 6 is stored is according to 1:2-1:5 ratios, it is immersed in the liquid glucose
In, soak time 90-120min, then dispense tinning；
Step 9：Finished product：Packing tinning sterilized, with degassing method vacuum sealing, cooling, produce red jujube can.
2. red jujube can preparation method according to claim 1, it is characterised in that：The step 3 is air-dried as with 18 DEG C
The jujube of cleaning is carried out surface moisture and air-dries processing by cold wind.
3. red jujube can preparation method according to claim 1, it is characterised in that：It is according to 1 that the step 5, which mixes wine,:8
Ratio white wine and clean jujube are subjected to material copy.
4. red jujube can preparation method according to claim 1, it is characterised in that：The step 6 nature storage time is
100d。
5. red jujube can preparation method according to claim 1, it is characterised in that：It is by radix glycyrrhizae 55 that the step 7, which is stirred off,
Parts by weight, the parts by weight of matrimony vine 20, the parts by weight of the Radix Astragali 40, the parts by weight of rock sugar 125, the parts by weight of water 1000 carry out infusion, temperature 90
DEG C, time 60min.
6. red jujube can preparation method according to claim 1, it is characterised in that：The step 8 bubble jujube, tank is divided to be to incite somebody to action
Jujube and liquid glucose after step 6 storage is according to 1:4 ratio is immersed in the liquid glucose, soak time 100min.
7. red jujube can preparation method according to claim 1, it is characterised in that：Carry out being cooled to temperature in the step 9
Degree control is at 0-4 DEG C.
8. red jujube can prepared by red jujube can preparation method described in claim 1-6 any one.
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| CN107692119A (en) * | 2017-11-13 | 2018-02-16 | 山西天生红枣业股份有限公司 | One kind fermentation jujube and preparation method thereof |
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| CN1227060A (en) * | 1998-02-24 | 1999-09-01 | 王忠会 | Fresh-keeping method for fresh dates |
| CN102058096A (en) * | 2009-11-12 | 2011-05-18 | 吴风英 | Nutritious health care canned food |
| CN102283279A (en) * | 2011-01-11 | 2011-12-21 | 谢玉昌 | Preservation method for high-quality red dates |
| CN103461479A (en) * | 2013-09-26 | 2013-12-25 | 句容市白兔镇唐庄富民葡萄专业合作社 | Freshness preserving method for red date |
| CN104413368A (en) * | 2013-08-31 | 2015-03-18 | 河北科技师范学院 | Preparation method of sugar-wine composite-flavor haw-red date can |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102477367A (en) * | 2010-11-23 | 2012-05-30 | 大连创达技术交易市场有限公司 | Production technology for fruit and white spirit mixed canned food |
| KR20130062557A (en) * | 2011-12-05 | 2013-06-13 | 곽덕철 | Method for producing jujube slice using freeze drying and jujube slice produced by the same method |
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2015
- 2015-05-07 CN CN201510229966.7A patent/CN104798872B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1227060A (en) * | 1998-02-24 | 1999-09-01 | 王忠会 | Fresh-keeping method for fresh dates |
| CN102058096A (en) * | 2009-11-12 | 2011-05-18 | 吴风英 | Nutritious health care canned food |
| CN102283279A (en) * | 2011-01-11 | 2011-12-21 | 谢玉昌 | Preservation method for high-quality red dates |
| CN104413368A (en) * | 2013-08-31 | 2015-03-18 | 河北科技师范学院 | Preparation method of sugar-wine composite-flavor haw-red date can |
| CN103461479A (en) * | 2013-09-26 | 2013-12-25 | 句容市白兔镇唐庄富民葡萄专业合作社 | Freshness preserving method for red date |
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