Processing technology of multi-flavor jujube

Multi-flavor jujube is a new type of jujube product between honey jujube and red jujube, which has a variety of flavors, which makes up for the shortcomings of excessive sweetness and single flavor of jujube and inconvenience of eating red jujube skin.

I. production process

Raw material selection-cleaning, grading-scratching, sulfur soaking-fumigation, washing-impregnation, sugar leaching-baking, packaging.

2. Key points of processing

1. Raw material selection: fresh jujube with large core, loose meat, less juice, thin skin, well-done, reddish white color, no diseases and insect pests, and no pesticide spraying within half a month are selected as raw materials.

two。 Cleaning and grading: put the selected raw materials into the cleaning pool, clean them with flowing water or air compressor, then remove and drain the water. Fresh jujube is divided into three grades according to big, medium and small.

3. Scratching and sulfur soaking: according to the size of the jujube, use No. 3 or No. 4 sewing needle row (each row of 8-10 needles, the needle distance should be less than 1 mm) on the jujube longitudinally scratched 50-80 lines, as deep as the pulp 1gray 3 (about 1.5-2 mm), the striping should be uniform and neat, from one end to the other, and both ends should be scratched, do not paddle back and forth, heavy stitching, cross scratching and random scratching, the depth should be consistent.

Pour the prepared 0.5% sodium bisulfite solution into the jar of the scratched jujube, soak the jujube for about 4 hours, then remove and drain the soaking solution.

4. Fumigation and washing: put the dried jujube billet into the basket and discharge it with a rack. The jujube billet should not be too full or too much in the basket, on the large and intermediate discharge rack, under the discharge rack of small products, and fumigate sulfur in the sulfur fumigation room for 40 minutes. The amount of high-quality sulfur is about 0.04% of the weight of jujube billet. The purpose of fumigation (sulfur leaching) is to destroy the activity of enzymes, prevent oxidation and discoloration, improve the preservation rate of vitamins, enhance the permeability of jujube meat cells, maintain the bright color of the finished products, and improve the preservation ability of the products. After the fumigation treatment, rinse with clean water to remove the residual sulfur dioxide smell on the jujube billet.

5. Impregnating and leaking sugar: first prepare the soaking solution with sugar, acetic acid, salt and water according to the proportion of 40-0. 2-0. 2 and 57.8, and add appropriate amount of natural spices such as cinnamon, prickly ash, cloves, etc., heat the impregnating solution in a sandwich pot to about 80 degrees Celsius, then pour it into the jujube billet to submerge the jujube, soak it for 72 hours, filter out the impregnated sugar solution, heat and boil, and add sugar to 55% sugar content (in refractive terms). Pour it into the jujube billet while it is hot and soak it for 48Mel for 72 hours. When the sugar solution is impregnated with mild fermentation, it will be beneficial to increase the flavor of this product. Remove the jujube billet impregnated with sugar solution, drain the sugar solution and prepare for baking.

6. Baking, packaging: put the jujube billet leached sugar into the drying room, or oven or oven, the temperature should be controlled at 50 ℃-55 ℃, the early baking temperature should not be too high, so as not to dry the surface of jujube billet and affect the distribution of moisture, the later baking temperature should be controlled at 55 ℃-70 ℃, not more than 70 ℃, so as to avoid sugar coking, affecting the color of the finished product, resulting in vitamin loss, baking to 18-20% when the water content is reduced to 18-20%. Stop baking and pack after cooling.