Study On High Efficient Processing Technology Of The Whole Jujube Powder

For the problem of low efficient and high sugar content of Jujube being hard to dry in theJujube powder processing, the research mainly studies on the two technology for highefficient processing of whole Jujube powder, one is the high-speed cutting wet grinding andthe other is vacuum microwave drying. Through studying the relevant mechanisms and aseries of experiments, it got ideal conclusions.First, the characteristics and nutritional value of the whole Jujube powder wereintroduced, and grinding process of the whole Jujube powder processing was analyzed. Basedon the grinding method, energy and fineness, the mechanism of crushing equipment in fullJujube powder processing was studied. The whole Jujube can not be effectively pulverized bycolloid mill and the high shear homogenizer. High-speed cutting wet grinding equipmenthas an obvious advantage.Secondly, the key parameters of the high-speed cutting wet grinding device wereanalyzed, including the structure of the rotating head and static head, the clearance of staticand rotating blade, the speed of the rotating head and grinding times. The effect was evaluatedaccording to the particle size of crushed Jujube, through making single-factor and orthogonalexperiments of static blade clearance, rotating speed and grinding time, it got that rotatingspeed has greatest influence on particle size of crushed Jujube, then static blade clearance,finally grinding time. A set of optimal parameters is obtained by orthogonal experimentoptimization. When the rotating speed is9000r/min, static blade clearance is0.025mm,grinding time is three, the optimum particle size of the whole Jujube pulping is73μm.Then, principles and characteristics of the hot air drying, microwave drying, vacuummicrowave drying were analyzed. The quality and moisture of Jujube powder by using threedifferent drying methods were measured, focusing on the moisture content of materials duringdrying process, colors, Vc content, water absorption index and water solubility index,flowability and moisture absorption of the whole Jujube powder. The results show that waterabsorption, solubility characteristics, L value and Vc content of hot air drying productrespectively are3.3,42%,18.8and0.98mg/g.The above value of microwave dryingrespectively are3.45,48%,23.5and7.38mg/g. The above value of vacuum-microwave dryingare3.5,51%,29.1,9.02mg/g. The product qualities of vacuum–microwave drying are betterthan that of hot-air drying and microwave drying. The vacuum–microwave drying product iseasier to absorb moisture than hot-air drying and microwave drying product. These resultsprovide help for storage and packaging of Jujube powder.Finally, the main parameters of the vacuum-microwave drying Jujube powder wereoptimized, including vacuum-microwave power, material thickness, drying time andingredients of Jujube and red beans. The results show that when vacuum-microwave power is250w, material thickness is8mm, the drying time is30min,ingredients ratio of Jujube and redbeans is4:6, Jujube powder quality is best.