Processing technology of low-sugar jujube

① production process: raw material selection → graded → cleaning → slotted → sugar boiling → impregnating → baking → shaping → drying → graded → packaging.

② process essentials: raw material selection: Yuanling jujube, such as big, small kernel, loose meat, thin skin and so on, should be harvested in "brittle ripe period" to eliminate insect pests and rotten jujube.

Classification: it is divided into three levels according to large, medium and small, and processed separately. Seam: use row needle to draw longitudinally, the grain distance is about 1 mm. The skin can be cut, the lines should be neatly scratched, and the two ends should be scratched as far as possible. in order to prevent browning, put directly into 0.5% sodium sulfite solution after paddling.

Sugar cooking: the pH value of sugar solution is kept at 2-2.5. Prepare 20% sugar solution and bring it to a boil. After pouring into the jujube, bring to a boil and soak in the jar for 12 hours, keeping the sugar solution at 20%. For the second time, add granulated sugar and keep the sugar solution at 45%, then soak for 12 hours (keep the content of converted sugar in jujube above 25%, accounting for 43% of the total sugar, 45% of the total sugar), and starch syrup or glucose can also be added when preparing the sugar solution.

Baking: remove the sugar-stained jujube from the jar and drain, bake for 12 hours, keep the temperature at about 65 ℃ (the temperature is low first and then high). When baking until it is not sticky, come out of the room for plastic surgery.

Plastic surgery: squeeze the baked jujube flat, rectangular, square, etc.

Baking: after shaping, it is sent to the baking room to bake, and the temperature is kept at about 60 ℃, so that the water content is reduced to 16%, 18%, about 24 hours.

Packaging: in order to prevent moisture absorption, vacuum packaging or nitrogen packing can be used.

③ product quality requirements: clear texture, deep amber, moderate toughness, non-sticky hands, no impurities, sugar content of about 45%, moisture 16% Mel 18%, in line with food hygiene standards.