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Processing technology of honey jujube

Published: 2024-11-08 Author: mysheen
Last Updated: 2024/11/08, Honey jujube is a dry candied fruit made from fresh jujube. Lianzhou jujube and Guangxi Wuzhou honey are more famous. The processing technology is as follows: 1. Raw material selection: it is generally appropriate to choose a large one and a small core. A variety with loose meat, thin and tough skin and less juice. The fruit maturity is best when the green begins to fade and the fruit is milky white. 2. Grading: the jujube is graded according to the size of the jujube fruit to remove the abnormal jujube diseases and insects, overripe and damaged jujube. 3. Slit: in order to facilitate sugar penetration and compression molding, usually slit on the fruit surface

Jujube is a dried preserved fruit processed from fresh jujube. Lianzhou City honey jujube and Guangxi Wuzhou honey more famous. Processing technology is as follows:

1, raw material selection: generally should choose a large, small core. A variety with loose flesh, thin and tough skin and less juice. Fruit ripeness is best when it begins to fade green to milky white.

2. Grading: Grading according to the size of jujube fruit, removing deformed jujube pests, overripe and damaged jujube.

3, slit: in order to facilitate sugar penetration and pressure partial molding, usually in the fruit surface slit, put the jujube fruit into the jujube cutting machine (slit machine) hole slit, cut the depth to reach half of the pulp thickness is appropriate. Seam too deep easy to break, too shallow sugar solution is not easy to penetrate. When there is no sewing machine, manual sewing is also available. Generally, 80-100 slits are required for each jujube. Don't cut both ends when scoring.

4. Wash dates: Rinse the fresh dates after the seam with clean water.

5, boiled dates: use stainless steel sandwich pot or copper pot to cook dates, the amount of white sugar used is 0.8 times, such as cooking 25 kg for a pot of raw materials, you need to use 20 kg of white sugar, and must add white sugar in several times. First dissolve 10 kilograms of white sugar in 10 kilograms of water, boil with strong fire, and constantly stir, remove the floating sugar foam, continue to add the rest of the white sugar and heat to cook the sugar solution concentration continuously increased, cook until the pan side appears granulated sugar crystallization, sugar boiling point temperature above 105 degrees Celsius, raw materials have been close to turning sand, then the fire should be small, constantly turn over, can be directly boiled in the pan to white sugar turning sand, or shovel the jujube fruit, blowing cooling rolling on the vibration machine can make the sand uniform. Cook dates for 1-1.5 hours per pot.

6. Drying: Put the sweet dates after sugar penetration at 65 degrees Celsius and dry them to about 20% water content, which is almost semi-dry and semi-wet.

7. Shaping: press dates with pressing machine or manually press dates to improve the appearance of products.

Drying: dry again until the finished product moisture content is 16%.

9:10); and the seed of the LORD shall be gathered together, and the seed of the LORD shall be gathered together.

10, packaging: paper boxes or plastic food bags. Each box (or bag) weighs 0.5 kg to 1 kg and is packed into cartons of 25 kg each.

 
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