Detailed Explanation of Jujube Paste Processing Technology and Production Methods

Select large, thick-fleshed red jujubes, remove moldy and insect-damaged fruit, remove impurities, soak in clean water for 12 hours, then rinse clean with water. In a jacketed kettle, place 50 kg of jujubes and add 25 kg of water, simmer for 2 hours, stirring 1~2 times during the process, until the jujubes are soft and mushy. Use a pulping machine with a 0.2 mm aperture to make pulp, removing the jujube pits and jujube skins. To prevent jujube skin from mixing in, rub off the jujube skin on a nylon sieve. Then, in the jacketed kettle, mix ingredients in the following proportions: 50 kg jujube paste, 37.5 kg white granulated sugar, 3 kg starch, 0.15 kg agar, 2.25 kg sweet osmanthus or rose jam. Specific operation: First, add water to white granulated sugar to make a 75% syrup; add 5 kg of water to agar, heat to fully dissolve and filter for later use; add 4.5 kg of water to starch, dissolve and set aside; add 5 kg of water to osmanthus, boil and filter for later use. Add the syrup to the jujube paste and heat and concentrate under 0.25~0.3 MPa steam pressure, stirring continuously. When the soluble solids of the fruit pulp reach 50%, add the agar and starch slurry; when the solids reach 55%, add the osmanthus water, and continue concentrating for 10 minutes, stir evenly and remove from the heat. When filling, keep the pulp temperature above 80°C, and take care not to let the fruit pulp become contaminated. When vacuum automatic sealing is used, the vacuum degree is 0.027 MPa. Place the jujube paste jars in boiling water for 30 minutes, quickly cool to below 37°C, wipe dry the water droplets on the outside of the jars, and they can be stored in the warehouse.