Shanxi Province is one of the provinces in China where there are many jujube trees and large yields. Many counties and cities have taken the development of jujube industry as a pillar industry in the adjustment of the agricultural industry structure. The cultivation area and production of jujube has been greatly increased year by year. According to statistics, in 2003, the output of red dates in Shanxi Province has reached 240 million kg. At the same time, the jujube food processing industry has developed rapidly and has become a key processing project for many township and village enterprises. However, judging from the market development situation and jujube processing conditions, the plant layout, processing equipment, processing technology and product quality are far behind the development needs. To this end, it is necessary to carry out systematic research on red dates processing technology, so as to improve product quality and promote the healthy development of red jujube processing industry. 1 candied fruit processing process 1.1 process selection → washing → cutting → sugar cook → baking → packaging → finished product. 1.2 Operation points 1.2.1 Selection of fruit material is large and uniform, thin skin core, thick flesh, color from green to white jujube fruit as raw material, milky white, red, insects, mechanical damage of jujube fruit Removed. 1.2.2 Cleaning, Drainage Wash jujube with soft water, use a scriber or hand-draw, draw a depth of about 3mm, not too deep. If it is too deep, it can easily cause broken dates. When it is too light, the sugar is not easy to infiltrate, and it is easy to lose water and cause stiff dates. Jujube two appropriate head to stay, each jujube fruit draws about 30 roads. 1.2.3 The candied and boiled candied method includes one boiled method and two methods of adding sugar once in a time, and generally uses fractional sugar once to boil. Can use 55% to 60% of the concentrated sugar liquid 60kg ~ 80kg, add sugar, the total amount of 0.5% citric acid, will be 50kg ~ 60kg fresh dates into which heated boiled until the pulp boiled, pour the quality score 50% of the sugar solution is 5kg. At this time, the sugar solution in the pan stops boiling. After 3 minutes to 4 minutes, the sugar solution begins to boil and add sugar. The methods for adding sugars are: 1kg to 5kg of sugar, 1kg to 2kg of concentrated sugar, 4kg to 7kg of sugar, no sugar, 6th sugar , boil about 20min, this time the mass fraction of sugar has reached more than 70%, red dates are full and transparent, together with the sugar into the tank and immersed for 1 day to 2 days after baking. 1.2.4 Baking Remove the boiled jujube fruit and drain it, place it on a baking tray, and bake at a temperature of 60°C to 80°C. Use lukewarm at the beginning (the temperature will be too high will appear back sugar phenomenon), and then gradually increase the temperature, flip 3 times after 4h. The maximum temperature should not exceed 80 °C, until the surface of the jujube can be dried to reduce the temperature. After 20h～24h, the baking is stopped when the surface is not sticky. After baking, it can be plasticized. Then the grading is continued and the drying is continued. The temperature is still controlled at 60° C. to 80° C., and the temperature starts to slightly increase, and the temperature slightly increases after 2 h to 3 h. , And then turn the jujube 1 times every 1h, found that the surface of the jujube is dry, then use low temperature. In short, the baking temperature should master the principle of high middle and low. The method of easily recognizing the dryness of candied dates is: If the nucleus and meat are easily separated, then the candied dates are relatively dry; if the jujubes are sticky, the candied dates are not dry and must continue to be baked. 1.3 Product Quality Jujube cut evenly, full sugar, pure taste, in line with food hygiene standards. The surface of the product is gold-like, with a tan color, sugar content of about 70%, and moisture content of 15% to 18%. 2 Sugar Date Processing 2.1 Process Selection → Nucleation → Cleaning → Cooking → Ginger → Sugar Washing → Drying → Packaging → Finished Product. 2.2 Operation points 2.2.1 Select raw materials to select the shape of a complete, fully mature, bright color, no insects, no broken, no mildew of jujube fruit as raw materials. 2.2.2 For nuclear nucleus use, nucleus of jujube kernel, the diameter of nuclear nucleus should be less than 0.7cm, the caliber is intact, and the orifice is positive and negative. 2.2.3 After cleaning the jujube fruit, pour it into clean warm water of 65°C to 70°C, lightly press and lightly soak for about 5 minutes. When the jujube fleshes, the jujube grows slightly, and the water is eaten, Remove and drain water. 2.2.4 Cooking, Sugaring After boiling 25kg of water, add 17.5kg of white sugar, boil it and pour in 20kg of dates. After boiling for 40 minutes, add 12.5kg of white sugar and 40g of citric acid, boil and cook for about 20 minutes, until the jujubes stretch purple. After being cooked, pour it into the jar together with the sugar solution and soak it for 40h to 48h until the date meat is saturated with sugar and the solution is dark purple. 2.2.5 Wash the sugar and dip the soaked sugar dates, use a colander to drain the iron sieve, drain the surface sugar, and put it into boiling water at 100°C. Rotate the iron sieve gently to wash the sugar on the surface of the jujube fruit. Into the baking tray. 2.2.6 Drying The baking tray is sent to the baking room for drying. The method of gas roasting takes 1 hour or so. The pressure at the beginning is 200 kPa; after 2 hours, the pressure is raised to about 400 kPa, and baked for about 10 hours. That is made of sugar date products. 2.3 Quality requirements The residual rate of sugar candied dates does not exceed 1%, bright color, purple and transparent, sweet and delicious, no odor, no smell of stench, sugar content of more than 70%, water content of 15% to 18%. 3 jujube processing process 3.1 process selection of materials → washed → boiled dates → smoked → packaging → finished product. 3.2 Operational points 3.2.1 Selection of ingredients, washing Select mature, fresh purple skin dates as raw materials, pick the peeled, worm-eaten, unripe jujube fruits, rinse with clean water and drain the water. 3.2.2 Cooking dates Use a sandwich pot to boil the water, put it in washed jujube, boil with boiling water, and keep stirring. After cooking, remove the jujube fruit quickly and put it into cold water so that the temperature drops sharply. The fruit begins to shrink and produces a fine texture. If there is no texture, the cooking is not enough. At this point, should be immediately picked out and re-cooked, until the standard is reached, remove the jujube fruit, drain the surface moisture. 3.2.3 Smoke This is the key procedure for determining the color and flavor of black jujube. Place the cooked dates on the smoke kiln and cover them with a mat. In order to gradually evaporate the moisture inside the jujube, it is necessary to grasp the proper heat. The firepower may be greater at the beginning, and when the date fruit is sweated for about 3 hours, the heat should be gradually reduced. When the fire is used, if the fire is insufficient, the color of the jujube color will be uneven; when the fire is used, if the fire is too large, the jujube will be easily scorched and the unique flavor of the black jujube will be lost. During the smoking process, the height of the flame should not exceed 0.65m. If the fire is too prosperous, we can use the water to wet the firewood. This will reduce the firepower and produce more smoke. During the whole process of smoking, the temperature should be controlled at 60°C to 70°C. After 6 hours of ignition, the fire ceases and the remaining heat is used for 6 hours for a total of 12 hours, which is conducive to the continuous evaporation of moisture in the jujube. Generally jujube to be more smoked several times, jujube can be less smoked several times, but after each smoked time should be reduced in order, the final rate of up to 30% to 45%. The fuel used for smoked jujube is mainly poplar, followed by willow, and other woods, but the color and smell of jujube produced are poor. Wood with more resin, such as pine, should not be used. 3.3 Quality requirements The product is uniform in size, purple-black, with fine texture, tight meat, pure taste, no odor, and no impurities. 4 Benefit Analysis Red jujube processing technology is a technology with less investment, quick effect, and easy implementation. It has great potential for development in most jujube production areas in Shanxi, and its social and economic benefits are very significant. 4.1 Avoiding the occurrence of high-yield and non-harvest phenomenon According to statistics, in the process of changing dates from red to white, due to the influence of various natural disasters on weather, the phenomenon of high yield and no harvest often appears. The rate reached 20% to 40%. For example, the average annual rottenness rate in Shilou County is around 20%. According to the annual output of 15 million kg of red dates, if the candied fruit is processed, the loss of 3 million kg can be recovered, and the 2.4 million yuan is deducted. considerable. 4.2 The advantage of changing resource advantages to commodity advantages In recent years, it has been proved that the average profit per ton of processed red dates is 700 to 900 yuan, which is a huge boost for jujube farmers in remote mountain areas. At the same time, the increase in income has increased the enthusiasm of the jujube farmers to build the Zaoyuan and manage the Zaoyuan, and has achieved the purpose of raising the forest by a short period of time and raising forest by forest. Taking Shilou County as an example, an annual output of 10 million kg of red jujube is produced before the production. In just a few years, the output of jujube has reached 15 million kg, and the output has increased by 50%. The area of ​​newly established jujube forest has reached 1,333 hectares. 4.3 Resolving Employment Problems of Some Personnel With the adjustment of economic structure and industrial structure, a large amount of surplus labor will appear in the vast rural areas. Due to the development of the jujube processing industry, this part of the labor force has been fully utilized, which has played a positive role in promoting social prosperity and stability to a certain extent.