DRIED FRESH JUJUBE CHIPS AND ENERGY-SAVING PROCESSING TECHNIQUE FOR DIFFERENTIAL-PRESSURE EXPLOSION PUFFING DRYING

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.