Processing Methods and Technical Key Points for Candied Indian Jujube (Ziziphus mauritiana)

(1) Processing of golden-thread jujube

Process flow: material selection → washing → slitting → sulfur dipping → rinsing → draining → boiling → drying → shaping → bagging → finished product.

Key operating points: select fresh, thick-fleshed, intact fruit. After washing, cut 30--40 slits in each fruit, penetrating 2/3 into the flesh without changing the fruit shape, then place in sulfite solution and soak for several hours. After thorough rinsing and draining, add 45% sugar solution and boil, then remove; next, treat in stages with hot and cold sugar solutions of different concentrations to bring the sugar solution concentration to above 65%, soak the fruit for 48 hours, then dry, shape and package to obtain the finished product.

(2) Processing of candied jujube

Process flow: material selection → washing → sun drying → pricking holes → sulfur dipping → boiling → drying → shaping → packaging → finished product.

Key operating points: select fruit of medium size and intact. Sun-dry until the peel turns dark red, prick holes in the fruit, place in sulfite solution and soak for several hours. After rinsing and draining, prepare a 45%--50% sugar solution and heat to boil, maintaining for 10--15 minutes, then add more sugar; when the concentration reaches 62%, boil for 5--10 minutes, soak for 48 hours, then dry, shape and package to obtain the finished product.