Processing Technology of Ziziphus jujuba

On the premise of ensuring that the nutritional components of the fruit are not lost as much as possible, the inherent flavor of Zizyphus jujuba is fully preserved and processed into a series of products such as canned, preserved fruit, jam, jelly, fruit peel, fruit juice beverage and so on. Because the pectin content of maoye jujube fruit is very high, jelly can be made without thickening agent, and the gel effect is also quite good.

I. processing of canned jujube

1. Processing technology

Select → peeling → dressing → pretreatment → rinsing → canning → exhaust → sealing cans → sterilization → cooling → products.

2. Operation essentials

Choose fruits that are fresh, large and full, with good integrity and moderate maturity. After washing and draining, chemical peeling is carried out with 6% sodium hydroxide solution, rinsing and trimming with 1% hydrogen chloride solution, rinsing, rinsing, and hardening treatment with 3% calcium hydroxide solution; after rinsing, the fruit is drained, canned by stages, added with hot sugar water of more than 80 ℃, heated, vented, sealed, sterilized, and cooled to be the finished product.

II. Processing of preserved jujube fruit

1. Processing of golden jujube

Process flow: selecting material → cleaning → slotting → soaking sulfur → rinsing → draining → boiling → drying → shaping → bagging → finished product

Operation points: choose fresh, fleshy and intact fruit. After cleaning, slit 3040 strips on each fruit, go deep into the pulp 2PUBG 3 without changing the shape of the fruit, then soak it in sulfite solution for several hours, rinse thoroughly, drain, add 45% sugar solution, boil and drain, then mix it with different concentrations of hot and cold sugar solution in stages, make the sugar solution concentration reach more than 65%, soak the fruit for 48 hours, dry, reshape and pack the fruit as the finished product.

2. Processing of jujube

Process: → cleaning, → exposure, → piercing, → sulfur soaking, → boiling, → drying, → shaping, → packaging, → finished products

Main points of operation: choose the fruit with medium shape and intact fruit. Bask the pericarp deep red in the sun, pierce holes in the fruit, soak it in sulfite solution for several hours, rinse and drain, heat and cook with 45% 50% sugar solution, maintain for 10% for 15 minutes, then add sugar, when the concentration is 62%, cook for 5 to 10 minutes, soak for 48 hours, dry, reshape, and package as the finished product.

Processing of maoye jujube jam

1. Technological process

Selective → cleaning → peeling → enucleating → softening → beating → sugar content and pH value → concentrated → bottle → exhaust → sterilization → cooling → finished product

2. Operation essentials

Choose fresh, mature and intact fruit. After cleaning, peel off with sodium hydroxide solution, squeeze the fruit, and remove the core. Preboil and soften the pulp, beat it with a beater, weigh 60% of the granulated sugar according to the weight of the pulp, add it in batches, add citric acid to adjust the acidity, and start the pot when the soluble solids reach more than 65%. Bottling, exhaust, sealing, sterilization and cooling are the finished products.

IV. Processing of maoye jujube jelly

1. Technological process

Selecting material →, cleaning →, enucleating →, extracting juice →, adjusting sugar acid →, heating and concentrating →, canning and sealing → sterilization and cooling → products.

2. Operation essentials

Choose the intact fruit of Maoye jujube. Remove the core, add water and boil for 20 minutes according to 1.5 times the weight of the pulp, then filter and clarify to get the juice needed for processing jelly. Add 60% white granulated sugar according to the amount of the juice, adjust the pH value to 3mur4, heat and concentrate to 65% of the soluble solids, start the pot, seal it while it is hot (more than 80 ℃), then sterilize at 85 ℃ for 20 minutes, and cool it into the finished product.

5. processing of Cortex moutan peel of Ziziphus jujuba

1. Technological process

→ cleaning, → peeling, → enucleation, → cooking, → pulping, → blending, →, → drying, → packaging, → finished products.

2. Operation essentials

Pick out sundries and rotten fruit. After washing with clean water, peeling and enucleating, add pulp and water to the stainless steel pot, boil until the pulp softens and send it to pulping. The softened pulp is pulped with a beating machine, 60% of its weight of white granulated sugar is added to the pulp, and citric acid is added to adjust the acidity, which is cooked and stirred continuously to be concentrated to a thick paste. Scoop the puree into the tempered glass with a wooden frame mold, scrape it flat with a wooden board, spread it into a thick and thin layer of 4mm, bake the puree at 65mm 75 ℃ until it is not sticky, peel it while it is hot, fold the dried and cooled peel into a certain shape, cut it into the desired size, and pack it with cellophane as the finished product.

VI. Processing of jujube juice beverage

1. Technological process

Selective → cleaning → enucleated → heating sugar water extraction → extraction juice → blending → cover → labeling → finished product

2. Operation essentials

Choose the intact fruit of Maoye jujube. After washing, enucleate, add 40% sugar solution with the same weight as the pulp, boil for 20 minutes, soak for 48 hours, filter and clarify to get the extracted juice. Extract juice according to 10% Mel 5% into cold boiled water or sterilized water, add sugar to soluble solids up to 10% Rue 12%, and adjust pH to 3 Mel 4 for maoye jujube juice beverage.