Processing Technology of Honey Jujube

Material selection cleaning seam cutting sugar boiling baking packaging finished products.

Operating Points

Material Selection: Jujube fruits with large and uniform shape, thin skin and small nucleus, loose flesh and green to white color were selected as raw materials to remove Milky white, reddish, insect-bored and mechanically damaged jujube fruits.

Wash and scratch the jujube fruit with soft water, and scratch the jujube fruit with scratch machine or manual scratch. The scratch depth is about 3mm, not too deep. Too deep is easy to cause broken jujube, too shallow sugar is not easy to penetrate, easy to lose water and cause stiff jujube. The two ends of the jujube fruit should be kept properly, and each jujube fruit should be scratched about 30 times.

Sugar boiling: Sugar boiling methods include one-time boiling method and one-time boiling method with fractional sugar. Generally, one-time boiling method with fractional sugar is used. A concentrated sugar solution with a mass fraction of 55%-60% can be used for 60 kg-80 kg, adding sugar solution with a total amount of 0.5% citric acid. The fresh dates of 50 kg-60 kg can be put into it. When the pulp is boiled soft, the sugar solution with a mass fraction of 50% can be poured into 5 kg. At this time, the boiling of the sugar solution in the pot stops and sugar is added when the sugar solution starts boiling again after 3-4 minutes. The methods of adding sugar are as follows: adding sugar 5 kg at a time from the first to the third, pouring in concentrated sugar solution 1 kg to 2 kg at a time; adding sugar 6 kg to 7 kg at a time from the fourth to the sixth, without sugar solution; boiling for about 20 minutes after adding sugar at the sixth time, when the sugar content of the sugar solution reaches 70% or more, the jujube is full and transparent, soaked in the VAT for 1 to 2 days and baked.

Baking: Put the sugar-boiled jujube fruit out and drain the sugar solution, spread it on the baking plate, and bake it at 60 ~80 ~C. Start with a slight temperature (the phenomenon of sugar return occurs when the temperature is too high), then gradually raise the temperature, and turn it once after 3 to 4 hours. The highest temperature should not exceed 80 C. The temperature of jujube fruit can be lowered after the surface of jujube fruit is dried. After 20 hours to 24 hours, when the surface is not sticky to the hands, stop baking, shaping after a little drying, then grading and continue drying, the temperature is still controlled at 60 to 80 degrees C, starting to slightly warm, 2 to 3 hours later slightly raise the temperature, and then turn the jujube once every 1 hour, it is found that the surface of the jujube is dry, and then change to low temperature. In short, the baking temperature should be high in the middle and low at both ends.

A simple way to identify the drying status of jujube is to break the jujube by hand, if the core and meat are easy to separate, it means that the jujube is drier; if the jujube is sticky, it means that the jujube is not dry and must continue to bake.

Product quality

Jujube is uniformly sliced, full of sugar, pure taste, and conforms to food hygiene standards. The surface of the product is golden filament, its color is brown, its sugar content is about 70%, and its water content is 15%-18%.