Study On Extracting Jujube Juice And Processing Beverage

Zizyphus jujube Mill,which belongs to the Plant of Rhamnales,is one of the most representative characteristics of fruit trees. Currently, the cultivated area of jujube tree is more than 1.3 million square hectometer, and the total output of Chinese jujube is more than 2.4 million tons . For a long time, because of traditional attitudes and consumption habit, more than 75% of the total jujube was dried product, 15 to 20% of the total jujube was Candied, and other processed products accounted for 5 to 10%. In the dried jujube products, defective jujube accounted for 15 to 20%, low-grade jujube accounted for 25 to 30%.On the market, there is less deep researching and processing products of jujube.This paper was study on the jujube juice and jujube beverage. Single-factor experimental were carried out,using pectinase and cellulase enzyme mixture composed,at the same ratio of solid to liquid,based on fixed water addition. Based on the single-factor experimental, soluble solids, vitamin C and total sugar content was the main comprehensive evaluation index. Orthogonal experiment was designed to optimize enzyme extraction technology parameters. And the effects of original jujube juice, sugar and mixed organic acid on transmission rate, soluble solids, total acid, solid acid ratio and sensory quality were studied in this paper. The results showed as follows:First,Single factor experimental showed that mixed enzyme (with a weight ratio of 1:2 between the pectinase and cellulase of) to hydrolyze parameters is that add water, 6 times the weight of jujube fruit pulp, enzyme dosage of 1800 mg / L, temperature 40℃, extraction time 4 h. The Jujube juice content soluble solids 12.9%, Vc 0.38mg/100ml, total sugar 9.04%.Second,The influencing degree of extraction time on soluble solids, the content of vitamin C and total sugar follows the order of temperature> extraction time >enzyme dosage. And the temperature is significant influencing on soluble solids and total sugar while not significant influencing on the content of vitamin C, and extraction time and enzyme dosage is not significant. Under the condition of temperature 40 , extraction℃time four hours, enzyme dosage 2400 mg/L, the extraction effects is better with the soluble solids content of 13.9%, vitamin C content of 0.32 mg/(100 mL) and total sugar content of 9.37% in jujube juice. The technology can be used directly for production.Third,Under experimental conditions, the influencing degree of the three main raw material on sensory quality of jujube juice follows the order of white sugar> original juice> organic acids, and the best ratio of percentage of jujube juice is original juice 20%, sugar 8%, organic acids 0.2%. Different quality indicators in the beverage, the transmission rate is mainly affected by original juice content (p <0.01), soluble solids mainly by sugar content (p <0.01), total acid by mixing organic acid content ( p <0.05).Fourth,Jujube beverage produced by optimizing the ratio of raw materials has the sensory properties: the color is orange-red and bright, uniform, no precipitation;the test is delicate , sweet and sour; and the aroma is unique .