Processing technology of jujube paste

Jujube is sweet and delicious and rich in nutrition. it is determined that every 100 grams of fresh jujube contains vitamin C380 mg, vitamin B10.06 mg, vitamin B20.04 mg, calcium and phosphorus 41 mg and 23 mg respectively, as well as more sugar and protein. It is a favorite fruit treasure. Traditional Chinese medicine believes that red jujube is warm and nourishing, and it is a good product for the health care of the elderly and children.

The jujube paste processed with red jujube is sweet, delicious and nutritious, so it is a popular food for consumers. The processing technology of jujube paste is introduced as follows:

I. technological process

Raw material → original → soaking → cleaning → softening → beating → kneading → concentrated → canning → sealing → sterilization → cooling → product

2. Key points of operation

1. Dry red dates with large fruit and thick meat are selected as raw materials, and jujube with broken head, rot and insect pests are removed. Remove impurities such as stem, pedicle, etc.

two。 Soak in clean water for 24 hours, rinse with running water and pick up rotten fruit and pest fruit.

3. Soften the jujube in a stainless steel double-layer pot and simmer with 25kg water for 2 hours, stirring twice in the middle to soften and rot the jujube.

4. Beat and rub the pulp with a 0.2 mm aperture beater, remove the jujube core and skin, and then use a nylon sieve to rub the jujube pulp into jujube paste by hand (wearing latex gloves) to remove the residual jujube peel.

5. The concentration is carried out in a stainless steel double pot. The formula is as follows: 20 kg jujube paste, 37.5 kg sugar, 3 kg starch, 150 g Agar, 3 kg cooked lard, 2.3 kg sweet-scented osmanthus or sugar rose. White granulated sugar is boiled and filtered with 75% syrup, 5 kg of Agar and water is dissolved and filtered, and 1 kg of spices is boiled and filtered in the proportion of 3 kg of water. Add syrup to jujube paste, heat and concentrate under 0.2 MPA pressure, stir frequently, add Agar when jam soluble solids reach 50%, continue to concentrate to 55%, add cooked lard and spice water, then concentrate for 10 minutes and stir evenly. If vacuum concentration is used, first start the vacuum centrifugal pump to form a vacuum in the vacuum concentration pot, and open the feed valve to inhale jujube paste and syrup when the vacuum degree reaches 0.055 MPA. At the same time, the vacuum degree is 0.086 ~ 0.096 MPA, and the temperature is 0: 70 ℃. If there are too many bubbles boiling violently in the concentration, you can open the air valve and put in the air properly to restrain the rise of the foam. In the process of concentration, the material must be kept beyond the heating surface to prevent scorching. When the concentration is close to the end point, add spices, cooked lard and Agar and continue to concentrate to the specified concentration. Turn off the vacuum pump, heat the jam to 90-95 ℃ under stirring, then quickly close the intake valve and get out of the pan.

6. 776 tinplate cans or four-spin jam bottles are used for canning. Keep the sauce temperature above 80 ℃ when filling the jar. The mouth of the jar should not be contaminated with jam. Wipe the mouth of the jar (bottle) with clean gauze before cover.

7. Seal and sterilize jam should be sealed immediately after canning, and the sealing quality should be checked at the same time, such as opening and re-sealing when it is found that the sealing is lax or the vacuum is low. Jam is generally sterilized by steam sterilization, heating up for 5 minutes, 100 ℃ sterilization for 20 minutes, spray cooling with warm water for 5 minutes, and then spray cooling with cold water.

III. Quality indicators of finished products

Color: brownish yellow to brown. Taste and smell: with jujube beating to make canned or add natural spices due taste and smell, no peculiar smell. Tissue morphology: no jujube seed, sticky or dry sand, non-dispersed, sugar-free crystallization, allowed to contain a small amount of jujube peel debris. Impurities: not allowed.

① net weight: 340g, allowable tolerance of ±3% per can, but the average weight of each batch shall not be lower than the net weight. Total sugar content of ②: not less than 50% (in terms of converted sugar). ③ soluble solids: not less than 55% (according to refraction). ④ heavy metal content: no more than 200mg of tin, 5mg of copper and 1mg of lead per kilogram of products.

There is no symbol of pathogenic bacteria and corruption caused by microorganisms.

IV. matters needing attention

1. The acid content of jujube paste is low, so the content of converted sugar should be strictly controlled to prevent sugar crystallization.

two。 If the jam can is sealed with vacuum, the vacuum should not be too high, not more than 0.02 MPA, to prevent the jam from sucking into the machine, affecting the canned capacity and polluting the machine.