Multi-flavored jujube is a new jujube product between candied dates and jujube, which has a variety of flavors, which makes up for the shortcomings of sweet and over-taste of sweet candied fruit and the inconvenience of eating jujube with thick red dates.
First, the production process
Raw material selection - cleaning, grading - patterning, soaking sulphur - smoke sulphur, rinsing - impregnation, leaching sugar - baking, packaging.
Second, the processing points
1. Raw material selection: Select fresh fruit with small nucleus, loose flesh, less juice, thin skin, nine mature, red and white in color, no pests and diseases, and fresh dates without spraying pesticide within half a month as raw materials.
2. Cleaning, grading: Put the selected raw material into the cleaning tank, wash it with running water or air compressor, and then remove and drain the water. Jujube is divided into three levels according to large, medium and small.
3. Patterning, sulfur soaking: According to the size of the jujube, with 3 or 4 sewing needle row (8-10 per row, the needle distance should be less than 1 mm) in the jujube on the vertical stripes 50-80, Deeply reach 1/3 of pulp (approx. 1.5-2 mm), and the lines must be evenly and neatly drawn. From one head to the other, and both ends should be drawn. Do not draw back and forth, heavy needle strokes, cross strokes, and random strokes. To be consistent.
The prepared 0.5% sodium bisulfite solution was poured into a cylinder that had been placed in a striped date, submerged in dates, and soaked for about 4 hours, and then drained to remove the soaking solution.
4.Smoke-smoke and rinsing: Put the dripping liquor after draining into the basket and discharge it with a rack. The basket can not be too full or too much. The large and medium-sized discharge racks, and the discharge racks for small products Next, smoke sulfur in a smoked room for 40 minutes. The amount of high-quality sulfur is approximately 0.04% of the weight of the jujube blank. The purpose of smoking sulfur (soaking sulfur) is to destroy enzyme activity, prevent oxidative discoloration, increase the preservation rate of vitamins, enhance the permeability of jujube cells, maintain the bright and vivid color of finished products, and improve the preservation ability of products. After the sulphur treatment is finished, rinse with clean water to leave the residual sulphur dioxide on the jujube blank.
5. Impregnating and Leaning Sugar: Soak the liquid with sugar, acetic acid, salt, and water at the ratio of 40:0.2:2:57.8 and add appropriate amount of natural spices such as cinnamon, pepper, cloves and so on. Internal steam heated to 80 degrees, then poured into the jujube blank to submerge the jujube, immersed for 72 hours, the impregnated sugar liquid filtered out, heated and boiled, add sugar to sugar content (refraction) 55%, hot Pour into the jujube blank for 48--72 hours. Impregnation of the sugar liquor with mild fermentation will help increase the flavor of the product. Will be immersed in a good sugar liquid jujube stockpiled, drained after the preparation of sugar bake.
6. Baking and packing: Place the drained sugar jujube blank into the drying chamber, or into the oven or the oven, the temperature is controlled at 50°C--55°C, and the pre-baking temperature should not be too high, so as not to dry the surface of the blank. Affect the distribution of moisture, post-bake temperature should be controlled at 55 °C - 70 °C, can not exceed 70 °C, in order to avoid coking sugar, affecting the color of the finished product, resulting in the loss of vitamins, baking to moisture content decreased to 18-20%, Stop baking and pack after cooling.
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