| Jujube is the unique fruit of China, which has beautiful color, sweet taste,essential nutrients that is necessary for the body. It can moistening lung, relievinga strengthening body and stomach, enhance immunity. It also keep people farfrom Hypertension, cardiovascular disease, and cancer. Jujube powder as a kindof new products has many advantages, such as convenient, containing a lot ofnutrition, high utilization rate of raw materials. It can not only enrich the seriesof Jujube products, provide consumers with a new product, but also can add thevalue of product. Thus the processing of jujube powder has good economicbenefit and a broad prospect.The raw material of this subject is different varieties of fresh jujube.Thedrying characteristics of the raw material were analyzed through the hot airdrying and vacuum low temperature drying. Finally the different jujube powderwere compared and the physical properties of jujube powder were studied.Usethe vacuum low temperature drying in processing jujube powder, analysis thefactor of agglomeration on jujube powder and study on the brewingproperties.The jujube powder solid beverage processing technology, formula ofcompound jujube powder, storage properties of jujube powder were also studied.And utilize the slag of jujube,optimize the extraction of soluble fiber technology.The results are as follows:(1) The product which has a sense of good quality, high Vc contentproduced by vacuum low temperature drying is better than the product producedby hot air drying. Considering from the solubility, hygroscopicity, moisture sinkof jujube powder,the difference among the Jiaxian Mu, Jingyang Li,Dali Shuijujube powder is not apparent. But from the sensory aspect of jujube powder,Jiaxian Mu jujube is the most suitable for processing of jujube powder. Thejujube powder by produced by that has the best quality, taste, strong jujubeflavor.(2)The production technology of Jujube powder was:the moisture content ofdry dates bellow3%, relative humidity controlled at30%to35%, 0.7%microcrystalline cellulose,0.6%silica,0.7%Calcium phosphate,120or140mesh for the partical size,30%of the volume of the inflatable packaging. Thecomposition of Stabilizer was0.35%sucrose fatty acid ester+0.40%distilledglycerin monostearate+0.25%β-cyclodextrin. The water volume on theSoakage of jujube powder depends on preferences of consumer. The optimumtemperature of water is60℃.(3) Jujube solid beverage formula as follows, the content of soluble solidsabout concentrated juice is70%;the ratio of concentrated juice, suger and dextrinquality is1:3:1.5, then mixed0.15%red dates fragrance,0.20%citric acid,5%jujube dietary fiber and above components. Then hot air dry for40～50min atthe Temperature of50.(4)The formula of compound jujube powder produced by vacuum lowtemperature drying: the ratio of jujube and apple concentrated juice was3:1;added20g red bean powder,35g malt dextrin,5g sugar into each100ml mixedconcentrated juice. Temperature control at40℃, degree of vacuum control at0.07Mpa. The optimal values of the above parameters were obtained as followed:the ratio of concentrated jujube juice and concentrated apple juice were2.79; theamount of soy flour was20.78g; and the amount of maltodextrin was9.54g; theappropriate amount of citric acid and sugar were added.(5)The sterilization of microwave is the best. The double layer packing bagof PE and aluminum foil,the filling of nitrogen, storage environment of3℃canmaintain the quality of Jujube powder.(6)The two multinomial regression model of Jujube residue soluble fiber onthe cellulase dose (A), enzymolysis time (B), enzymolysis temperature (C) was:Y=4.78+0.46A+0.29B+0.21C-0.21AB+0.10AC-0.079BC-0.49A2-1.18B2-0.65C2The appropriate factors and level were selected by the single factorexperiment,the extraction process conditions by response Surface Optimizationwere substrate concentration0.95%, time122.29minutes,temperature45.97℃,pH4.8, Liquid ratio1:20(g/ml) and extraction rate of soluble dietary fiber fromJujube Residue was4.91703%. |
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