MySheen

Preparation of Zizyphus jujuba without nucleose

Published: 2024-11-05 Author: mysheen
Last Updated: 2024/11/05, Non-ribose jujube has fresh and tender color, rich aroma and sugar content of more than 70%. It has the functions of moistening the lungs, tonifying the spleen, strengthening the kidney, tonifying qi and activating blood circulation. The processing methods are introduced as follows: 1. The selection of jujube varieties requires thick meat, thin skin, small nucleus and high sugar content, such as Yuanling jujube. Select jujube with complete body, uniform size, insect-free, mildew-free, fully mature dried jujube. 2. The selected jujube will be removed with a poking machine. The diameter of the outlet is less than 0.7 cm, and the caliber is intact.

Non-ribose jujube has fresh and tender color, rich aroma and sugar content of more than 70%. It has the functions of moistening the lungs, tonifying the spleen, strengthening the kidney, tonifying qi and activating blood circulation. The processing methods are introduced as follows:

1. The variety of jujube requires thick meat, thin skin, small stone and high sugar content, such as Yuanling jujube. Select jujube with complete body, uniform size, insect-free, mildew-free, fully mature dried jujube.

2. The selected jujube core will be removed with a piercing machine. The diameter of the exit is not more than 0.7 cm, the caliber is intact, and the piercing is straight up and down.

3. Soak the nuclear jujube in 67-75 ℃ water, gently stir and wash the jujube. After the jujube is thoroughly watered, it can be removed and the surface water can be filtered.

4. Boiled jujube

50kg white sugar is used for every 100kg pulp. Add 50kg white sugar to 50kg 90-95 ℃ hot water, stir, wait for sugar to dissolve, add 3% citric acid and 100kg pulp, boil for about 30 minutes, wait for jujube peel to swell and show purplish red.

5. Soak the jujube cooked with the original sugar solution into a clean jar and soak for about 25 hours until the jujube is full of syrup and the jujube is black and purple.

6. Baking

Before baking, rinse the surface syrup in hot water, then put it on a baking pan and send it to the baking room to bake, so that the water content in the sugar jujube is reduced to 15%. During the initial baking, the temperature of the drying room was kept at 50-55 ℃, and after 6-7 hours, the temperature was raised to 70-80 ℃. Keep it for 10-11 hours until the jujube skin is wrinkled, close the fire, keep the room temperature at about 50-60 ℃, until you feel hard on the outside and soft on the inside with your hands, you can go out of the baking room for graded packaging.

 
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