NINGXIA ZHONGXI JUJUBE INDUSTRY LIMITED CO., LTD.;宁夏中玺枣业股份有限公司;天津科技大学;TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY;LI, Xihong;李喜宏
发明人:
YANG, Weiqiao,杨维巧,ZHANG, Yuzheng,张宇峥,ZHU, Gang,朱刚
申请号：
CNCN2018/103184
公开号：
WO2019/165771A1
申请日:
2018.08.30
申请国别(地区):
CN
年份:
2019
代理人:
摘要：
Dried fresh jujube chips and an energy-saving processing technique for differential-pressure explosion puffing drying. The technical method is especially applicable to production of dried fresh jujube chips, solves the industrial problems of advanced oxidative browning of the dried fresh jujube chips during hot-air drying at a high temperature of 90-110°C and of high water loss speed due to drying for 6-8 hours making the jujube chips have tight cell textures themselves when dried and becoming firmer and hard to chew, and also solves the production problems of high energy consumption in a vacuum of 1.3-13Pa and -10 - -50°C cryogenic drying, long processing cycle time (3-5 hours), major equipment investment, and the chips having small textures and being too mushy to have a satisfying mouthfeel when chewing, and enables the colour, aroma and taste and texture of the dried fresh jujube chips subjected to differential-pressure explosion puffing drying to have the best quality. The production steps comprise: (1) fresh jujube slicing preparation, (2) stone removal and stem removal, (3) dried fresh jujube quick-freezing and preservation, (4) thawing of frozen dried fresh jujubes, (5) colour protection treatment, (6) differential-pressure explosion puffing of dried jujubes, (7) mixed superfine seasoning powder preparation and (8) superfine seasoning powder coating.Cette invention concerne des chips séchées de jujube fraîche et une technique de traitement à économie d'énergie pour le séchage/soufflage par détente à pression différentielle. Le procédé technique est particulièrement applicable à la production de chips séchées de jujube fraîche, il résout les problèmes industriels du brunissement oxydatif avancé des chips séchées de jujube fraîche pendant le séchage à l'air chaud à une température élevée de 90 à 110 °C et de la grande vitesse de perte d'eau due au séchage pendant 6 à 8 heures qui fait que les chips de jujube ont des textures cellulaires serrées lorsqu'elles son
