CN106819986B - A kind of production method of fresh and crisp jujube piece and date powder - Google Patents
A kind of production method of fresh and crisp jujube piece and date powder Download PDFInfo
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- CN106819986B CN106819986B CN201710210772.1A CN201710210772A CN106819986B CN 106819986 B CN106819986 B CN 106819986B CN 201710210772 A CN201710210772 A CN 201710210772A CN 106819986 B CN106819986 B CN 106819986B
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention is the production method of a kind of fresh and crisp jujube piece and date powder, and this method includes choosing that raw material, cleaning and dewatering, stoning, high pressure color protection, inert gas medium segment be dry, low-temperature grinding.The present invention is raw material using single fresh and crisp jujube pulp, color pale green, quality crisp jujube piece and the good date powder of powder characteristics is made, the pale green color and the nutritional ingredient of itself for remaining fresh dates meat solve the problems such as easy brown stain of the dry jujube pulp of system, nutritional ingredient destructible, jujube fruit stickness difficulty powder.The present invention achievees the purpose that control brown stain by passivation enzyme activity, the metal ion and oxygen of reduction enzymatic catalysis, while date powder obtained (piece) nutrition and exterior quality are higher than similar product, and this method has the characteristic of high efficiency, low energy consumption, high-quality.
Description
Technical field
The present invention relates to food processing technology field, the production method of specifically a kind of fresh and crisp jujube piece and date powder.
Background technique
Jujube fruit is the fruit of Rhamnaceae jujube jujube tree, because it has very high nutritive value and medical value is by
The concern of person and liking for consumer.The color of jujube fruit converted products is one of most important characteristic of quality, and variation is greatly
Affect the desire to buy of consumer.Fresh dates are drying to cause pulp tarnish reasons to be mainly enzymatic browning, and influence enzymatic browning must
Standby condition is Polyphenols substrate, polyphenol oxidase and oxygen, and three is indispensable.However polyphenols method is removed in practice
To control brown stain and be not suitable for.Drying is one of the important means of garden stuff processing, and freeze-drying can preferably keep fresh fruit at present
The problems such as color of vegetable, but because its process-cycle is long, energy consumption is high, and economic cost is high, the product easy moisture absorption, so that the processing method is difficult
To carry out industrialized production.In addition, processing technology existing for fresh dates fruit, due to its technique itself or addition is more
Kind auxiliary material, destroys
The nutritional ingredient of the medicine price cheating value that fresh dates fruit itself has, end product reduces.
Currently, having for the prior art of date powder product: a kind of fresh dates fruit powder processing method (application number:
201210167190.7) the fresh dates meat after stoning peeling is ground into the jujube juice with jujube meat, it is spray-dried at powder, then with 20%
Tapioca starch mixing；Red date powder preparation method (application number: after 201310075414.6) jujube is beaten, color protection, enzymatic hydrolysis,
Maltodextrin 20% and 7% anticaking agent of beta-cyclodextrin is added in concentration, through homogeneous, is spray-dried；Ultra-micro Chinese date powder and its preparation side
(application number: being 201210533403.3) to pulverize after dry jujube slice vacuum dehydration is dry into date powder to method；A kind of instant full jujube
(application number: being 201310379971.7) Ultramicro-powder after pressure-difference and puffing is dry after the stoning of jujube fruit, being sliced to the preparation method of powder
It is broken to form.Above-mentioned some prior arts or multiple auxiliary materials are added to, reduce jujube fruit content, reduce technology difficulty；Or
It is with pure jujube fruit, but the light green of fresh dates pulp is not achieved in date powder color.
Summary of the invention
The purpose of the present invention is to solve above-mentioned problems of the prior art, and provide a kind of fresh and crisp jujube piece and jujube
The production method of powder.
The present invention is achieved through the following technical solutions:
The production method of a kind of fresh and crisp jujube piece and date powder, includes the following steps:
1) it chooses raw material: choosing free from insect pests, without mildew and fresh dates of uniform size.
2) cleaning and dewatering: being eluriated with clear water, drying dehydration.
3) it is enucleated: jujube fruit being subjected to mechanical stoning with ceramic die head, the jujube piece of 4-8mm is then cut into Stupalox；Ceramics
Die head and Stupalox can be reduced to be contacted with polyphenol oxidase zymoexciter metal ion, reduces enzymatic activity, it is therefore prevented that the change of jujube piece
Color, thus the maximum light green for protecting fresh dates fruit script.
4) high pressure color protection: configuration colour protecting liquid first, colour protecting liquid is formulated by L-cysteine hydrochloride and salt
Aqueous solution, wherein the mass concentration of L-cysteine hydrochloride is 0.02-0.03%, the mass concentration of salt is 0.01-0.02%；
Jujube piece and colour protecting liquid are mixed after being enucleated with 1:1.2-1.5 ratio, are packed into vacuum sealed package together, wherein colour protecting liquid and jujube piece
In VC, malic acid, the citric acid etc. that are rich in have prevent-browning synergistic function；It is subsequently placed in ultrahigh pressure vessel, in jujube piece
Polyphenol oxidase carry out super-pressure Passivation Treatment, specific treatment conditions are as follows: 40-50 DEG C of temperature, pressure 400-700MPa, when
Between 20-40min, active jujube piece will be passivated later and carry out drying processing.HIGH PRESSURE TREATMENT can be passivated polyphenol oxidase activity 70% with
On, it is conducive to jujube piece color keep light green；When reducing part discharge equal expansion occurs for volume of material, and volume change makes material
Micropore shape institutional framework is generated, it is crisp to be conducive to jujube piece quality.
5) inert gas medium segment is dry: the first stage is that hypoxemia hot pump in low temp is dry: starting heat pump drier, setting
Wind speed is 2.0-2.5m/s, drying temperature is 40-60 DEG C, and after reaching predetermined temperature, nitrogen is passed through into hothouse, adjusts drying
Stop being passed through nitrogen after the oxysome fraction to 5-10% of indoor seasoning medium, the reduction of oxysome fraction can increase dry speed
Rate, but rate of drying is excessively high, and jujube piece, which shrinks too fast easy crust, is not thorough drying；Oxysome fraction height is oxidizable, is unfavorable for protecting
Hold color；Then jujube piece to be dried is put into hothouse, every 1-3h in drying process, within the scope of above-mentioned drying parameter
It adjusts and changes primary air velocity, temperature, a parameter in oxygen purity or any several parameters, until jujube piece water content drops
To 40-45%, reach critical moisture content.The cryogenic conditions of first stage are conducive to the quality for keeping product, avoid in jujube fruit
Rapid steam explosion easily makes cell wall rupture and content is caused to be lost, at the same also avoid protein denaturation, sugar fusing lead
Surface of material is caused to be easy crust, interiors of products tissue is hardened and brown stain occurs for Maillard reaction；Heat pump drying with dried medium into
Row closed cycle replaces oxygen with inert gas, blocks enzymatic browning occurrence factor, play color-protecting function.Above-mentioned suitable does
Dry rate is conducive to keep product form full, bright in colour, has the characteristics that low energy consumption.Second stage is medium and short-wave infrared drying:
Medium and short-wave infrared drying, drying condition will be carried out through the dry jujube piece of hypoxemia hot pump in low temp are as follows: 1-4 μm of infrared wavelength, power
450-2025W, 65-80 DEG C of temperature, wind speed 1.8-2.2m/s, while being passed through nitrogen and adjusting the oxysome fraction of dried medium to 5-
10%, every 1-3h in drying process, is adjusted within the scope of above-mentioned drying parameter and change wavelength, power, wind speed, temperature, an oxygen
A parameter or any several parameters in volume fraction obtain absinthe-green until the water content in jujube piece is down to 4-6%
Fresh and crisp jujube piece；The fresh and crisp jujube piece of this moisture content is crisp, jujube aromatic flavour, and microorganism is stablized, easy to maintain.Moisture content mistake
The easy moisture absorption of low product and face powder, on the contrary then stickness difficulty crush, by research discovery by the above method by the water content in jujube piece
When being down to 4-6%, while solving the problems, such as the jujube fruit moisture absorption, face powder and stickness difficulty powder.Second stage dry wavelength and power model
In enclosing, when the absorbing wavelength and radiation frequency and material interior molecules warm-up movement frequency phase of infrared launch wavelength and moisture
Unanimously, when and material internal moisture migratory direction is identical with thermal diffusion direction, accelerate hydrone warm-up movement, cause its dehydration to
Keep material rapid draing, quality superior.
6) low-temperature grinding: will be made fresh and crisp jujube piece by high speed disintegrator and crush in step 5), high speed disintegrator turns
20000 turns/min of speed, the temperature for crushing environment is 10 DEG C or less, humidity is 30% hereinafter, low temperature and low humidity can slow down the fine powder moisture absorption time
Soft phenomenon obtains absinthe-green fresh and crisp date powder according to fineness requirement screening, solves the problems, such as date powder molding and the easy moisture absorption and face powder.
As a preferred technical solution, in the first stage hypoxemia hot pump in low temp drying process of step 5), first set each
After drying parameter, dry 2.4h is adjusted within the scope of above-mentioned drying parameter later and is changed primary air velocity, drying temperature and oxysome
Fraction continues dry 2.6h.
As a preferred technical solution, in the first stage hypoxemia hot pump in low temp drying process of step 5), first set each
After drying parameter, dry 1-2h is adjusted within the scope of above-mentioned drying parameter later and is changed primary air velocity and drying temperature, is continued
Dry 2.3-2.8h is adjusted again within the scope of above-mentioned drying parameter later and is changed primary air velocity, drying temperature and oxysome integral
Number continues dry 2.8-3h.
As a preferred technical solution, in the second stage short-wave infrared drying process of step 5), each drying is first set
After parameter, dry 1h is adjusted within the scope of above-mentioned drying parameter later and is changed a temperature and wind speed, continues dry 2h, it
Afterwards, it is adjusted within the scope of above-mentioned drying parameter and changes a wavelength and power, continue dry 1h, later, in above-mentioned drying parameter
It is adjusted again in range and changes a power, temperature and oxysome fraction, continue dry 2h.
As a preferred technical solution, in the second stage short-wave infrared drying process of step 5), each drying is first set
After parameter, dry 1.4h adjusts within the scope of above-mentioned drying parameter later and changes a power, temperature and wind speed, continue drying
2.6h is adjusted again within the scope of above-mentioned drying parameter later and is changed a wavelength, power, temperature and oxysome fraction, continue to do
Dry 2.2h.
As a preferred technical solution, in the second stage short-wave infrared drying process of step 5), each drying is first set
After parameter, dry 3.0h is adjusted within the scope of above-mentioned drying parameter later and is changed a wavelength, power, temperature and wind speed, after
Continuous dry 2.2h.
As a preferred technical solution, in the second stage short-wave infrared drying process of step 5), each drying is first set
Parameter, dry 2.0h adjust within the scope of above-mentioned drying parameter later and change a power, temperature and wind speed, continue drying
3.0h is adjusted again within the scope of above-mentioned drying parameter later and is changed a wavelength and power, continues dry 2.0h, later, upper
It states to adjust again within the scope of drying parameter and changes a power, temperature and oxysome fraction, continue dry 1.0h.
In the method for the present invention, step 5) is divided into two drying stages, and each drying stage is when specific dry, when one section
Between, just any to change primary drying parameter, the drying parameter setting of this fluctuation-type is for moisture existence form, water in jujube fruit
The size of point activity and the characteristic of moisture diffusion and establishment, jujube dried fruit can be made dry more sufficiently thoroughly in this way, to maintain
The crisp texture of jujube fruit, while there is the characteristic of high efficiency, low energy consumption, high-quality again.
The most important innovative point of the method for the present invention is: first is that the pale green face when jujube piece being prepared maintains fresh dates
Color, and quality is crisp；The date powder being prepared also maintains pale green color when fresh dates, and powder characteristics, instant capacity are good
It is good；Second is that the nutrient component damages of jujube fruit itself are few in production process, the nutritional ingredient of jujube fruit is remained to the maximum extent.
The product index of date powder (piece) obtained is as follows by the method for the invention: organoleptic indicator: color keeps pulp original
Light green；Sweet mouthfeel, quality is crisp, free from extraneous odour；Institutional framework is in the form of sheets or powdery (- 100 mesh of 80 mesh of fineness)；Physics and chemistry refers to
Mark: moisture 4-6%(oven drying method), total reducing sugar (in terms of butt) 68-80%, polysaccharide (in terms of butt) 0.9-3.1%, general flavone (colorimetric
Method) (in terms of butt) 1.7-7.5mg/g, cyclic nucleotide (efficient liquid phase) (in terms of butt) 0.15-0.78mg/g, color difference △ E
38-45。
The present invention is raw material using single fresh and crisp jujube pulp, is segmented drying, low-temperature grinding etc. through high pressure color protection, inert media
The crisp date powder or jujube piece of color pale green, quality is made in step, remains pale green color and the nutrition of itself of fresh dates meat
Ingredient solves the problems such as easy brown stain of the dry jujube pulp of system, nutritional ingredient destructible, jujube fruit stickness difficulty powder.The present invention passes through passivation
Enzyme activity, the metal ion and oxygen for reducing enzymatic catalysis achieve the purpose that control brown stain.Date powder powder characteristics made from the method for the present invention
It is good with instant capacity, it is easy to absorb, nutrition and exterior quality are higher than similar product, and this method has efficient, saving, utilizes without useless
Advantage.
Specific embodiment
Embodiment 1
The production method of a kind of fresh and crisp jujube piece and date powder, includes the following steps:
1) choose raw material: choose free from insect pests, without mildew and fresh dates of uniform size (water content 68.7%, total reducing sugar is (with butt
Meter) 72.1 % or more, 1.04 % of polysaccharide (in terms of butt), 2.03 mg/g of general flavone (in terms of butt), cyclic nucleotide is (with butt
Meter) 0.29 mg/g, color difference △ E35.52)；
2) cleaning and dewatering: being eluriated with clear water, drying dehydration；
3) it is enucleated: jujube fruit being subjected to mechanical stoning with ceramic die head, the jujube piece of 4mm is then cut into Stupalox；
4) high pressure color protection: configuration colour protecting liquid first, colour protecting liquid is formulated by L-cysteine hydrochloride and salt
Aqueous solution, wherein the mass concentration of L-cysteine hydrochloride is 0.03%, the mass concentration of salt is 0.02%；Jujube after being enucleated
Piece and colour protecting liquid are packed into vacuum sealed package together, are subsequently placed in ultrahigh pressure vessel, in jujube piece with the mixing of 1:1.4 ratio
Polyphenol oxidase carry out super-pressure Passivation Treatment, specific treatment conditions are as follows: 40 DEG C of temperature, pressure 630MPa, time
40min is passivated enzymatic activity 73.6%, will be passivated active jujube piece later and carry out drying processing；
5) inert gas medium segment is dry: the first stage is that hypoxemia hot pump in low temp is dry: starting heat pump drier, setting
Wind speed is 2.2m/s, drying temperature is 55 DEG C, after reaching predetermined temperature, and nitrogen is passed through into hothouse, adjusts dry Indoor Dry
The oxysome fraction of dry medium to stopping after 8% is passed through nitrogen, and then jujube piece to be dried is put into hothouse, after dry 2h,
Being adjusted to wind speed 2.4m/s, temperature is 50 DEG C, after dry 2.8h, is adjusted to wind speed 2.0m/s, temperature is 60 DEG C, oxysome fraction
To after 5%, 3h, co-dried 7.8h are maintained, the water content in jujube piece is down to 40% at this time；Second stage is medium and short-wave infrared drying:
Medium and short-wave infrared drying, initial stage drying condition are as follows: 4 μm of infrared wavelength, infrared will be carried out through the dry jujube piece of hypoxemia hot pump in low temp
Power 1125W, wind speed 2.0m/s, temperature 70 C, oxysome fraction to 6% after drying 1h, adjust 1.8 m/s of wind speed, temperature 75
DEG C, after dry 2.0h, 2 μm of infrared wavelength, power 1575W, dry 1.0h are adjusted, adjusts infrared power 675w, 65 DEG C of temperature, oxygen
To 10%, dry 2h measures jujube piece water content 4.5%, obtains absinthe-green fresh and crisp jujube piece volume fraction；Total reducing sugar (in terms of butt)
70.8 % or more, 0.91 % of polysaccharide (in terms of butt), general flavone (in terms of butt) 1.71mg/g, cyclic nucleotide (in terms of butt)
0.23mg/g, color difference △ E38.04, shrinking percentage 83.6%；
6) low-temperature grinding: will be made fresh and crisp jujube piece by high speed disintegrator and crush in step 5), high speed disintegrator turns
20000 turns/min of speed, the temperature for crushing environment is 5 DEG C, humidity 24%, obtains absinthe-green fresh and crisp date powder, is sieved, 80 mesh
Fine powder yield is up to 89.76%.
Comparative test: pre-treatment is same 1), 2), 3) is enucleated: jujube fruit standard machinery stoner being handled, 4mm is then cut into
Jujube piece；4) heated-air drying, 75 DEG C of temperature, time 16.4h, jujube piece is in maroon, and quality is hard, and appearance contracting wrinkle sheet measures
Jujube piece water content 4.9%, 65.21 % or more of total reducing sugar (in terms of butt), polysaccharide (in terms of butt) 0.64%, general flavone (in terms of butt)
1.89mg/g, cyclic nucleotide (efficient liquid phase) (in terms of butt) 0.14mg/g, color difference △ E 62.1;5) in pulverizer revolving speed 800
Turn/min, crush at room temperature, obtain maroon powder, be sieved, 80 mesh fine powder yield are up to 54.31%.
Embodiment 2
The production method of a kind of fresh and crisp jujube piece and date powder, includes the following steps:
1) choose raw material: choose free from insect pests, without mildew and fresh dates of uniform size (water content 66.4%, total reducing sugar is (with butt
Meter) 69.3 % or more, 1.53 % of polysaccharide (in terms of butt), 3.14 mg/g of general flavone (in terms of butt), cyclic nucleotide is (with butt
Meter) 0.57 mg/g, color difference △ E43.42)；
2) cleaning and dewatering: being eluriated with clear water, drying dehydration；
3) it is enucleated: jujube fruit being subjected to mechanical stoning with ceramic die head, the jujube piece of 6mm is then cut into Stupalox；
4) high pressure color protection: configuration colour protecting liquid first, colour protecting liquid is formulated by L-cysteine hydrochloride and salt
Aqueous solution, wherein the mass concentration of L-cysteine hydrochloride is 0.02%, the mass concentration of salt is 0.02%；Jujube after being enucleated
Piece and colour protecting liquid are packed into vacuum sealed package together, are subsequently placed in ultrahigh pressure vessel, in jujube piece with the mixing of 1:1.2 ratio
Polyphenol oxidase carry out super-pressure Passivation Treatment, specific treatment conditions are as follows: temperature 45 C, pressure 400MPa, time
30min is passivated enzymatic activity 78.3%, will be passivated active jujube piece later and carry out drying processing；
5) inert gas medium segment is dry: the first stage is that hypoxemia hot pump in low temp is dry: starting heat pump drier, setting
Wind speed is 2.0m/s, drying temperature is 40 DEG C, after reaching predetermined temperature, and nitrogen is passed through into hothouse, adjusts dry Indoor Dry
The oxysome fraction of dry medium to stopping after 5% is passed through nitrogen, and then jujube piece to be dried is put into hothouse, after dry 1h,
Being adjusted to wind speed 2.5m/s, temperature is 55 DEG C, after dry 2.3h, is adjusted to wind speed 2.2m/s, temperature is 50 DEG C, oxysome fraction
8%, 3h, co-dried 6.3h are maintained, the water content in jujube piece is down to 42.7% at this time；Second stage is medium and short-wave infrared drying: will
Medium and short-wave infrared drying, initial stage drying condition are carried out through the dry jujube piece of hypoxemia hot pump in low temp are as follows: 3 μm of infrared wavelength, infrared function
Rate 2025W, wind speed 1.8m/s, 65 DEG C of temperature, oxysome fraction to 10%, after drying 1.4h, regulation power 1125W, wind speed 2.2
M/s, after drying 2.6 h, adjusts 1 μm of infrared wavelength, power 450w, 65 DEG C of temperature, oxysome fraction to 6% is done by 75 DEG C of temperature
Dry 2.2h measures jujube piece water content 5.6%, obtains absinthe-green fresh and crisp jujube piece；Total reducing sugar (in terms of butt) 68.03 % or more is more
Sugar (in terms of butt) 1.18 %, 2.69 mg/g of general flavone (in terms of butt), cyclic nucleotide (in terms of butt) 0.42mg/g, color difference
△ E44.64, shrinking percentage 80.86%；
6) low-temperature grinding: will be made fresh and crisp jujube piece by high speed disintegrator and crush in step 5), high speed disintegrator turns
20000 turns/min of speed, the temperature for crushing environment is 10 DEG C, humidity 28%, obtains absinthe-green fresh and crisp date powder, is sieved, 80
Mesh fine powder yield is up to 85.31%.
Embodiment 3
The production method of a kind of fresh and crisp jujube piece and date powder, includes the following steps:
1) choose raw material: choose free from insect pests, without mildew and fresh dates of uniform size (water content 70.07%, total reducing sugar is (with butt
Meter) 83.51 % or more, 3.41 % of polysaccharide (in terms of butt), 6.87 mg/g of general flavone (in terms of butt), cyclic nucleotide is (with butt
Meter) 0.19 mg/g, color difference △ E44.26)；
2) cleaning and dewatering: being eluriated with clear water, drying dehydration；
3) it is enucleated: jujube fruit being subjected to mechanical stoning with ceramic die head, the jujube piece of 8mm is then cut into Stupalox；
4) high pressure color protection: configuration colour protecting liquid first, colour protecting liquid is formulated by L-cysteine hydrochloride and salt
Aqueous solution, wherein the mass concentration of L-cysteine hydrochloride is 0.02%, the mass concentration of salt is 0.01%；Jujube after being enucleated
Piece and colour protecting liquid are packed into vacuum sealed package together, are subsequently placed in ultrahigh pressure vessel, in jujube piece with the mixing of 1:1.5 ratio
Polyphenol oxidase carry out super-pressure Passivation Treatment, specific treatment conditions are as follows: temperature 50 C, pressure 700MPa, time
20min is passivated enzymatic activity 75.2%, will be passivated active jujube piece later and carry out drying processing；
5) inert gas medium segment is dry: the first stage is that hypoxemia hot pump in low temp is dry: starting heat pump drier, setting
Wind speed is 2.2m/s, drying temperature is 60 DEG C, after reaching predetermined temperature, and nitrogen is passed through into hothouse, adjusts dry Indoor Dry
The oxysome fraction of dry medium to stopping after 10% is passed through nitrogen, and then jujube piece to be dried is put into hothouse, dry 2.0h
Afterwards, being adjusted to wind speed 2.5m/s, temperature is 50 DEG C, after dry 2.7h, is adjusted to wind speed 2.0m/s, temperature is 55 DEG C, oxysome product
Score is to dry 2.8h after 5%, is maintained, and the water content in jujube piece is down to 45% at this time；Second stage is medium and short-wave infrared drying: will
Medium and short-wave infrared drying, initial stage drying condition are carried out through the dry jujube piece of hypoxemia hot pump in low temp are as follows: 2 μm of infrared wavelength, infrared function
Rate 1350W, wind speed 2.2m/s, 80 DEG C of temperature, oxysome fraction to 6% after drying 3.0h, adjusts 4 μm of infrared wavelength, power
900W, 1.8 m/s of wind speed, temperature 70 C, dry 2.2h measure jujube piece water content 6%, obtain absinthe-green fresh and crisp jujube piece；Always
Sugar (in terms of butt) 79.95 % or more, 3.09 % of polysaccharide (in terms of butt), 6.37 mg/g of general flavone (in terms of butt), ring nucleosides
Acid (in terms of butt) 0.15mg/g, color difference △ E44.98, shrinking percentage 73.6%；
6) low-temperature grinding: will be made fresh and crisp jujube piece by high speed disintegrator and crush in step 5), high speed disintegrator turns
20000 turns/min of speed, the temperature for crushing environment is 0 DEG C, humidity 20%, obtains absinthe-green fresh and crisp date powder, is sieved, 80 mesh
Fine powder yield is up to 78.62%.
Embodiment 4
A kind of production method of fresh and crisp jujube piece and date powder, which comprises the steps of:
1) choose raw material: choose free from insect pests, without mildew and fresh dates of uniform size (water content 70.27%, total reducing sugar is (with butt
Meter) 76.15% or more, 2.51 % of polysaccharide (in terms of butt), 7.84 mg/g of general flavone (in terms of butt), cyclic nucleotide is (with butt
Meter) 0.83 mg/g, color difference △ E43.02)；
2) cleaning and dewatering: being eluriated with clear water, drying dehydration；
3) it is enucleated: jujube fruit being subjected to mechanical stoning with ceramic die head, the jujube piece of 4mm is then cut into Stupalox；
4) high pressure color protection: configuration colour protecting liquid first, colour protecting liquid is formulated by L-cysteine hydrochloride and salt
Aqueous solution, wherein the mass concentration of L-cysteine hydrochloride is 0.01%, the mass concentration of salt is 0.02%；Jujube after being enucleated
Piece and colour protecting liquid are packed into vacuum sealed package together, are subsequently placed in ultrahigh pressure vessel, in jujube piece with the mixing of 1:1.3 ratio
Polyphenol oxidase carry out super-pressure Passivation Treatment, specific treatment conditions are as follows: temperature 45 C, pressure 400MPa, time
40min is passivated enzymatic activity 72.26%, will be passivated active jujube piece later and carry out drying processing；
5) inert gas medium segment is dry: the first stage is that hypoxemia hot pump in low temp is dry: starting heat pump drier, setting
Wind speed is 2.5m/s, drying temperature is 55 DEG C, after reaching predetermined temperature, and nitrogen is passed through into hothouse, adjusts dry Indoor Dry
The oxysome fraction of dry medium to stopping after 8% is passed through nitrogen, and then jujube piece to be dried is put into hothouse, dry 2.4h
Afterwards, being adjusted to wind speed 2.0m/s, temperature is 60 DEG C, after oxysome fraction to 5%, maintains 2.6h, co-dried 5.0h, at this time jujube piece
Interior water content is down to 44.86%；Second stage is medium and short-wave infrared drying: will be carried out through the dry jujube piece of hypoxemia hot pump in low temp
Medium and short-wave infrared drying, initial stage drying condition are as follows: 4 μm of infrared wavelength, infrared power 2025W, wind speed 1.8m/s, 65 DEG C of temperature,
Oxysome fraction 6%, after drying 2.0h, regulation power 450W, 2.2 m/s of wind speed, after drying 3.0h, are adjusted infrared by 80 DEG C of temperature
1 μm of wavelength, power 1125W, dry 2.0h, regulation power 1575w, 65 DEG C of temperature, oxysome fraction to 10%, dry 1h is surveyed
Jujube piece water content 4.0% is obtained, absinthe-green fresh and crisp jujube piece is obtained；72.16 % or more of total reducing sugar (in terms of butt), polysaccharide is (with butt
Meter) 2.24 %, 7.49 mg/g of general flavone (in terms of butt), cyclic nucleotide (in terms of butt) 0.78mg/g, color difference △ E44.37,
Shrinking percentage 81.6%；
6) low-temperature grinding: will be made fresh and crisp jujube piece by high speed disintegrator and crush in step 5), high speed disintegrator turns
20000 turns/min of speed, the temperature for crushing environment is 3 DEG C, humidity 20%, obtains absinthe-green fresh and crisp date powder, is sieved, 100 mesh
Fine powder yield is up to 75.95%.
Claims (7)
1. the production method of a kind of fresh and crisp jujube piece and date powder, which comprises the steps of:
1) it chooses raw material: choosing free from insect pests, without mildew and fresh dates of uniform size；
2) cleaning and dewatering: being eluriated with clear water, drying dehydration；
3) it is enucleated: jujube fruit being subjected to mechanical stoning with ceramic die head, the jujube piece of 4-8mm is then cut into Stupalox；
4) high pressure color protection: first configuration colour protecting liquid, colour protecting liquid be formulated by L-cysteine hydrochloride and salt it is water-soluble
Liquid, wherein the mass concentration of L-cysteine hydrochloride is 0.02-0.03%, the mass concentration of salt is 0.01-0.02%；It will go
Jujube piece and colour protecting liquid after core are packed into vacuum sealed package together, are subsequently placed in superelevation pressure-volume with the mixing of 1.5 ratio of 1:1.2-
In device, the Passivation Treatment of super-pressure, specific treatment conditions are as follows: 40-50 DEG C of temperature, pressure are carried out to the polyphenol oxidase in jujube piece
400-700MPa, time 20-40min will be passivated active jujube piece later and carry out drying processing；
5) inert gas medium segment is dry: the first stage is that hypoxemia hot pump in low temp is dry: wind speed is arranged in starting heat pump drier
After reaching predetermined temperature, nitrogen is passed through into hothouse for 40-60 DEG C of 2.0-2.5m/s, drying temperature, adjusts dry indoor seasoning
Stop being passed through nitrogen after the oxysome fraction to 5-10% of medium, then jujube piece to be dried is put into hothouse and is dried；
Every 1-3h in drying process, is adjusted within the scope of above-mentioned drying parameter and change primary air velocity, temperature, one in oxysome fraction
A parameter or any several parameters, until the water content in jujube piece is down to 40-45%；Second stage is medium and short-wave infrared drying: will
Medium and short-wave infrared drying, drying condition are carried out through the dry jujube piece of hypoxemia hot pump in low temp are as follows: 1-4 μm of infrared wavelength, power 450-
2025W, 65-80 DEG C of temperature, wind speed 1.8-2.2m/s, while being passed through nitrogen and adjusting the oxysome fraction of dried medium to 5-10%,
Every 1-3h in drying process, is adjusted within the scope of above-mentioned drying parameter and change a wavelength, power, wind speed, temperature, oxysome product
A parameter or any several parameters in score obtain absinthe-green fresh and crisp until the water content in jujube piece is down to 4-6%
Jujube piece；
6) low-temperature grinding: will be made fresh and crisp jujube piece by high speed disintegrator and crush in step 5), high speed disintegrator revolving speed
20000 turns/min, the temperature for crushing environment is 10 DEG C or less, humidity is 30% hereinafter, obtaining absinthe-green fresh and crisp date powder.
2. the production method of a kind of fresh and crisp jujube piece according to claim 1 and date powder, it is characterised in that: the first of step 5)
In stage hypoxemia hot pump in low temp drying process, after first setting each drying parameter, dry 2.4h, later, in above-mentioned drying parameter
It is adjusted in range and changes primary air velocity, drying temperature and oxysome fraction, continue dry 2.6h.
3. the production method of a kind of fresh and crisp jujube piece according to claim 1 and date powder, it is characterised in that: the first of step 5)
In stage hypoxemia hot pump in low temp drying process, after first setting each drying parameter, dry 1-2h, later, in above-mentioned drying parameter
It is adjusted in range and changes primary air velocity and drying temperature, continue dry 2.3-2.8h, later, within the scope of above-mentioned drying parameter again
It adjusts and changes primary air velocity, drying temperature and oxysome fraction, continue dry 2.8-3h.
4. the production method of a kind of fresh and crisp jujube piece according to claim 1 and date powder, it is characterised in that: the second of step 5)
During stage medium and short-wave infrared drying, after first setting each drying parameter, dry 1h, later, in above-mentioned drying parameter range
Interior adjusting changes a temperature and wind speed, continues dry 2h, later, adjusts within the scope of above-mentioned drying parameter and changes a wavelength
And power, continue dry 1h, later, is adjusted again within the scope of above-mentioned drying parameter and change a power, temperature and oxysome integral
Number continues dry 2h.
5. the production method of a kind of fresh and crisp jujube piece according to claim 1 and date powder, it is characterised in that: the second of step 5)
During stage medium and short-wave infrared drying, after first setting each drying parameter, dry 1.4h, later, in above-mentioned drying parameter model
It encloses interior adjusting and changes a power, temperature and wind speed, continue dry 2.6h and adjusted again within the scope of above-mentioned drying parameter later
Change a wavelength, power, temperature and oxysome fraction, continues dry 2.2h.
6. the production method of a kind of fresh and crisp jujube piece according to claim 1 and date powder, it is characterised in that: the second of step 5)
During stage medium and short-wave infrared drying, after first setting each drying parameter, dry 3.0h, later, in above-mentioned drying parameter model
It encloses interior adjusting and changes a wavelength, power, temperature and wind speed, continue dry 2.2h.
7. the production method of a kind of fresh and crisp jujube piece according to claim 1 and date powder, it is characterised in that: the second of step 5)
During stage medium and short-wave infrared drying, each drying parameter, dry 2.0h, later, in above-mentioned drying parameter range are first set
Interior adjusting changes a power, temperature and wind speed, continues dry 3.0h and adjusts and change again within the scope of above-mentioned drying parameter later
Become a wavelength and power, continue dry 2.0h, later, is adjusted again within the scope of above-mentioned drying parameter and change power, a temperature
Degree and oxysome fraction continue dry 1.0h.
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| CN108323720A (en) * | 2017-12-27 | 2018-07-27 | 中国农业科学院农产品加工研究所 | The processing method for improving jujube fragrance |
| CN108244553A (en) * | 2017-12-27 | 2018-07-06 | 中国农业科学院农产品加工研究所 | Improve the vacuum freeze-drying method of jujube flavor |
| CN108464464A (en) * | 2018-03-02 | 2018-08-31 | 宁夏中玺枣业股份有限公司 | The clear-cut piece of fresh dates and processing technology |
| CN108669489A (en) * | 2018-04-25 | 2018-10-19 | 北京宫御坊食品有限公司 | A kind of crisp dates food and preparation method thereof |
| CN108567121A (en) * | 2018-04-28 | 2018-09-25 | 沈阳农业大学 | A kind of winter jujube crisp chip and preparation method thereof |
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| CN110089660B (en) * | 2019-04-29 | 2022-06-07 | 济南大学 | Jujube peeling process and preparation method of ultramicro jujube powder |
| CN110179137B (en) * | 2019-06-20 | 2020-07-28 | 云南省林业科学院 | Walnut kernel endothelium removing and color protecting device and walnut kernel processing method |
| CN111480822A (en) * | 2020-04-24 | 2020-08-04 | 江西绿百合生态农业开发有限公司 | Processing technology of lily mud |
| CN112772932A (en) * | 2020-12-31 | 2021-05-11 | 然益科技(深圳)有限公司 | Anti-aging hair-nourishing probiotic powder and preparation method thereof |
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