红枣加工产品的加工工艺（Processing technology of red date processing products）.doc

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红枣加工产品的加工工艺（Processing technology of red date processing products）.doc

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红枣加工产品的加工工艺（Processing technology of red date processing products） Red jujube processing technology China food science and technology network 1, technological process Raw material selection, grade, hot, dry, soft, grade packaging, finished product. 2. Operation points Raw material selection and selection of fresh ripe fruit, small kernel, thin skin and high sugar content raw materials for processing. Remove disease, insect, rotten date and wind. The grades are graded according to the maturity, size and variety of the date, and the same level is uniform and uniform. Heat the fresh jujube in a basket, immerse in boiling water for 5min, soften the peel and cool with cold water. Dry and dry, dry and artificial drying. Natural dryness normally takes a month or so, and in the process of drying a few times daily, to speed up the process of drying, at the same time the thickness is not too big, ensure the rapid evaporation of moisture. Artificial drying generally baking plate with fresh jujube 15 kg per square meter or so, the final cooling 50 ℃, then dry thoroughly to be 20 to 24 hours. After the soft drying, the dried jujube accumulated for 12 to 15 days, so as to redistribute the internal water and distribute the balance. In the process of soft and soft, attention should be paid to check, prevent fermentation, mildew, fever and other undesirable phenomena. After grading and packaging, the date of the end of soft finish, according to its size and color, shall be manually graded packaging, each bag 500g or 1000g, and then packed into cartons. Product quality standard: Dark red color jujube, purple red, natural luster. Flavor is sweet without acid, must not have peculiar smell. The texture and appearance of the jujube are dry, the breaking of the jujube meat is not broken silk, the grain size is even, there is no worm moth, broken mouth. The water content is about 22%. The process of processing products with more than 65 % sugar content Time: 2004-5-26 16:33:37 to join my