Detailed Explanation of the Processing Methods and Technical Key Points for Crystal Jujubes

1. Material selection

Choose fresh jujubes harvested at the white-ripe or crisp-ripe stage as the raw material, ones that are free from damage, free from insect borers, free from wrinkles, uniform in size, and moderate in size.

2. Peeling

Add an appropriate amount of 7%-8% alkaline water solution to a pot resistant to alkali corrosion, heat to boiling, pour the fresh jujubes into the pot, and cook while stirring for 3-5 minutes. When the skins turn brown, immediately scoop them into a vat of 6% dilute sulfuric acid aqueous solution for acid-base neutralization for 10-15 minutes. When neutralized to pH 6-7, scoop out the jujubes, wash them clean with water, and then remove the jujube skins completely by hand or with a peeling machine.

3. Sulfur soaking: Rinse the peeled jujubes several times with clean water.

After washing, pour them into a vat containing 0.2% sodium sulfite aqueous solution, soak for 40 minutes, scoop out, and drain.

4. Sugar boiling

Add an appropriate amount of water to a pot, bring to a boil, and add white sugar at 52%-56% of the water amount and 0.6% citric acid; take out part of the sugar liquid, cool it, and set aside. Then pour the jujubes into the pot, with the sugar liquid preferably covering them, and continue boiling for 60 minutes while stirring constantly so the jujubes are heated evenly. After the sugar-acid liquid boils, gradually add the cooled sugar-acid liquid that was set aside to encourage the jujube flesh to absorb sugar and acid. When the jujubes become transparent and the jujube pits can be clearly seen, add an appropriate amount of white sugar to the pot while stirring, continue boiling for 15 minutes, and stop when the sugar liquid concentration reaches 58%.

5. Soaking

Immediately pour the boiled sugar jujubes and sugar liquid into a clean vat and soak for 24 hours so they continue to absorb the sugar liquid until reaching a saturated state.

6. Baking

Scoop the soaked sugar jujubes into baking trays, place them in a drying room at 65-68°C, and bake for about 24 hours to obtain crystal jujubes.

7. Inspection: Finished crystal jujubes are required to have a crystal-clear and translucent color, thick jujube flesh without skin, a delicious, fresh, and sweet taste, and a soft, crisp, and pleasant texture, and to comply with the relevant hygiene and quality standards.

8. Packaging

Grade the crystal jujubes that meet the quality standards as first grade, pack them in the specified packaging, and sell them; the remaining substandard products are packed and handled separately.