Jujube dried products are sweet, nutritious, rich in vitamin C and sugar, and are nourishing folk products. Jujube contains rutin, an effective ingredient for the treatment of hypertension. Dried dates are processed by natural drying and artificial drying. (1) Drying method 1, raw material of process flow → inspecting → drying → turning → removing impurities → finished product 2. Operation points It is necessary to select the thin skin, dense hypertrophy, high sugar content, and small nuclear species. Before jujube drying, it is generally only necessary to pick one and do nothing else. If you first blanch in boiling water for 5 to 10 minutes, immediately cooled and spread out after drying, can improve the quality of dried products. Drying method in the Zaoyuan open space to take a wooden frame, shop on top of a banquet, and then put the date in the mat. During the daytime, use sticks to turn and collect the jujubes in the evening and cover the table to prevent the dew from getting wet. If it rains during the day, cover it to prevent it from decaying. This exposure to 5 to 6 days, you can make thousands of dates. (2) Artificial drying method 1, raw material of process flow → quality check → blanching → baking → ventilation and ventilation → down-draft → classification → packing → finished product 2. Operation points (1) Raw materials: the use of processing varieties is required. Po jujube, Le Ling jujube and so on. (2) Quality check: Pick wounds, rotten, pests and dates. (3) Blanching: The jujube is boiled in boiling water, drained and drained to reduce oxidation. (4) Warm-up: Gradually warm up to prepare for large amounts of water evaporation. After the product temperature reaches 55～60°C, keep it for 6-10 hours, close the ventilation window after installing the date; when the jujube temperature reaches 35-40°C, it will feel hot, wait 7-8 hours, and forcefully press the jujube body. Wrinkles appear; jujube temperature 45 ~ 48 °C, jujube surface will appear a small layer of water. (5) Evaporation: The large amount of free water inside the jujube will evaporate. At this time, the firepower must be increased to reach 68-70°C within 8 to 12 hours, but it should not exceed 70°C. Must reach 60 °C or more to facilitate the evaporation of large amounts of moisture, and pay attention to ventilation and dehumidification, in each class production window deflation 5 to 10 times. After ventilation and dehumidification, the intake and exhaust ports must be closed to allow the room temperature to rise rapidly so that the moisture can continuously be evaporated. When wrinkles appear on the surface of dates, it indicates normal dryness. But pay attention to the late fire can not be too large, or easy to burn or dry and wet dates are not uniform. At this point, you must also change the location of the baking pan, and continue to shake so that the jujube temperature on each baking pan is uniform. (6) Drying: When the temperature within the date is uniform, this phase of work can be completed within 6 hours. Because there is not much moisture in the later date, special attention should be paid to the evenness of the heat. Do not oversize it. The best temperature is 50°C. The relative humidity is also reduced at this time, and if it is higher than 60%, it can be slightly dehumidified. With the gradual balance of moisture within the date, it will achieve the purpose of drying. Pay attention to unload the dried sample in time. (7) Cooling: The baked jujube must pay attention to ventilation and heat dissipation, and it can be accumulated after cooling. For example, red jujube that has just been unloaded from the drying room is piled in the library. Because the jujube itself contains more sugar, under the effect of heat, the sugar is easily fermented and deteriorated. The protopectin in the jujube will also decompose the resulting glue and pectic acid, It will inevitably make the jujube a mixture of sludge, and it will also cause the sugar in the jujube to change, resulting in the appearance of filaments with sour taste that will damage the jujube. Therefore, after baking, it must be thoroughly cooled before it can be stored.
Dried Goji Berry,Goji Berry Bush ,Goji Beans ,Lycium Berries
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