Processing Technology of Crystal Jujube
(1) technological process
Feed → peeling → sulfur treatment → sugar boiling → sugar soaking → bitumen → baking → quality inspection → weighing → packaging → storage
(2) process specification
(1) Raw materials: choose jujube with no injury, no insect, when turning from green to white, with no red circle on the face and uniform size.
(2) peeling: heat 10% sodium hydrochloride solution to 95-98 ℃, pour the jujube into 2-3 minutes, remove the jujube skin immediately when it blackens, rinse with cold water, and neutralize the residual alkali with dilute hydrochloric acid to make it neutral. Remove the jujube and rinse with water. At this time, the jujube skin has been removed.
(3) soaking in sulfur: soak the jujube in 0.3% sodium sulfite water for 30-50 minutes, remove and drain.
(4) Sugar cooking: first boil the water, then add sugar to form sugar water with 40 °Bx concentration and add acid about 0.4%. After the saccharification, pour in the skinless jujube for about 400 minutes and stir continuously with a wooden shovel to make the jujube heated evenly and prevent burnt paste. Add 5%, 7%, 9%, 11% white sugar and 30 °Bx cold syrup in four times and cook until the sugar concentration is close to 60 °Bx.
(5) Sugar soaking: pour the jujube into the jar together with the sugar solution and soak for another 8 hours to promote the jujube fruit to absorb sugar as much as possible.
(6) leach sugar: remove the jujube into the drawer and drain the remaining sugar solution.
(7) baking: send the baking pan into the drying room and bake for 15 hours under the condition of 65-70 ℃ until it does not stick to the hand. Due to peeling, the time of sugar absorption and dehydration and drying of this product is shorter than that of jujube.
(8) weighing: the quality should be checked before weighing, and those with incomplete meat or uneven sugar should be eliminated. In addition, those with spots and with peel and other impurities should also be selected. After quality inspection, it was weighed according to 250g and 500g bags.
(9) Packaging: put the inspected jujube into a plastic bag with a trademark pattern, and finally heat-seal and store it.
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Red peach
Variety source: peach trees (P, persica), which are native to China, have been bred by multi-generation variation. Variety distribution: Guangzhou Fangcun District Zengjiao and Baiyun District Shima and other places, the city's planting area of about 105 hectares. Variety characteristics: small deciduous trees with conical crown. Leaves lanceolate. Flowers 1-3 flowers, red, double, Spring Festival in full bloom, flowers before leaves. Variety characteristics: like light, cold and drought tolerance, require fertile, loose and well-drained soil, avoid alkaline soil, clay and stagnant water. The root system is shallow and developed, good fat and fast growing.
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Cultivation techniques of Lingwu jujube: where can the saplings be sold, and the shelf life of Lingwu jujube can be increased by 10 times?
Yesterday, the reporter learned from the Science and Technology Department of the Autonomous region that the Science and Technology Department, together with the Forestry Department, organized experts in forestry, fruits and vegetables, food, and so on. We carried out on-site acceptance of the room temperature fresh-keeping research part of the first nationwide bidding project of "key Technology Development and Research of Lingwu long Jujube Storage and Transportation Insurance". The results showed that the shelf life of Lingwu long jujube was 10 times longer than before, and it was stored at room temperature for 30 days. It is reported that Lingwu long jujube has already entered the southeast coast and Hong Kong and other high-end markets, but it is easy to lose after picking.
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