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Jujube processing process flow

Published: 2024-12-22 Author: mysheen

Last Updated: 2024/12/22, The main results are as follows: 1. The raw materials of the technological process are → slotted →, sulfur fumigation, → cooking, → dry → graded packaging → finished products. 2, the operation points select the fruit with uniform size, thin skin, loose meat and less juice, harvested in the white ripening period, free from diseases and insect pests and mechanical damage. The raw materials of slotted fumigation sulfur are divided into several grades according to their size. In order to facilitate sugar penetration, fine stripes are drawn on the jujube surface with a depth of up to half the thickness of the pulp, with a depth of 70 cents per fruit. Sulfur is used for every 100 kilograms of fruit.

1. Process flow

Raw material selection → seam marking → sulfur fumigation → cooking → drying → graded packaging → finished product

2. Operating points

The fruits with uniform fruit size, thin skin, loose meat and less juice are selected for selection. They are harvested in white ripening period without pests and mechanical damage.

The raw materials for sulfur fumigation are divided into several grades according to the size. In order to facilitate sugar infiltration, fine stripes are drawn on the jujube surface, 70 - 80 knives per fruit, the depth can reach half of the thickness of the flesh. After the seam is cut, sulfur is smoked immediately. 300 grams of sulfur is used per 100 kilograms of fruit, and the smoke is smoked for 30-40 minutes until the juice squeezed out of the flesh is milky white.

Cooking first put a small amount of water in the pot (about 10% of the weight of the raw materials), then pour 60% of the total amount of sugar, heat to melt, and then pour the dates into, boil for 20-30 minutes, and then pour the remaining 40% of sugar into, continue to boil and constantly stir, so that the dates sugar infiltration evenly, when the temperature reaches 103 - 105℃ can be taken out of the pot, even sugar solution into the prepared tank, soaking for 20 - 24 hours.

Drying The soaked fruit is drained of sugar solution, placed in a plate and sent to the drying room, kept at 55 - 65℃, baked until the jujube body is slightly soft, taken out, pinched into oblate shape one by one, and then placed in the plate to continue baking until the surface is not sticky and the flesh is tough.

Graded packaging is usually graded according to size, 60 per kilogram of special grade, 80 per kilogram of first grade, 110 per kilogram of second grade and 140 per kilogram of third grade.

Product quality requirements:

Appearance jujube body dry and non-sticky, fine and uniform knife grain, shape oval flat.

Color jujube surface yellow bright, no scorched skin, shiny.

Flavor sugar taste pure, loose but not hard entrance.

Sugar content 68 - 70%, moisture 16 - 18%, SO2 does not exceed 0.003%

Very cool article!