Effect Of Three Kinds Of Medicinaland Edible Substance On Jujube Powder And Study On The Development Of New Product

Jujube is one of the unique fruit in China, which is rich in nutrition and is wide in cultivation area as well. The output of jujube is large, However, fresh jujube is perishable and can not be stored for a long time. The development of jujube powder can improve the storage stability, reduce the transportation cost,improve the efficiency of material, and can be combined into functional powder.This project was initially focused on the structure and properties of jujube powder, followed by processing technology and quality analysis of three kinds of jujube powder and utilizing three kinds of medicinal and edible substance(yam,lotus and Lab lab) to produce compound jujube powder. The formula, processing technology and the quality evaluation system of jujube powder were studied. The results were showed as follows:(1) SEM micro-structure and physical properties of jujube powder of different drying methods were studied, the results indicated that the surface of jujube powder by vacuum drying containing tiny holes was wrinkled. The surface of jujube powder by hot-air drying was uneven. The surface of jujube powder by microwave drying had a rough surface. The solubility of jujube powder was that vacuum drying ﹥ microwave drying ﹥ hot-air drying. The moisture absorption of jujube powder was that vacuum drying﹥hot-air drying﹥microwave drying.The water holding capacity of jujube powder was that vacuum drying ﹥ microwave drying ﹥ hot-air drying. The results indicated that the surface of particles of jujube powder of 100~120 mesh was covered with spherical substance. The surface of particles of jujube powder of 80~100 mesh was rough. The surface of particles of jujube powder of 60~80 mesh was wrinkled. The solubility of jujube powder was that 60~80 mesh﹥80~100 mesh﹥100~120 mesh. The moisture absorption of jujube powder was that 100~120mesh ﹥ 80~100 mesh ﹥ 60~80 mesh. The water holding capacity of jujube powder was that 80~100 mesh﹥60~80 mesh﹥100~120 mesh.(2) The study of processing technology and quality analysis of three kinds of jujube powder showed that the optimal technological conditions of three kinds of paste were as follows: the solid-liquid ratio was respectively 1:3, 1:8, and 1:5;the temperature was respectively 81~95 ℃, 80~95 ℃, and 77~95 ℃; the time respectively was 7~12 min, 7~13 min, and 6.5~15 min. The parameters of addition were yam 30%~50%, lotus 10%~30%, Lab lab 10%~30%, which can obtain jujube powder with the best sensory effects. The parameters of addition were yam 30%~50%, lotus 20%~40%, Lab lab 20%~40%, which can obtain jujube powder with the best solubility. The parameters of addition were yam20%~30%, lotus 10%~20%, Lab lab 10%~20%, which can obtain jujube powder with the best humidity resistance.(3) The formulation design and technology of compound jujube powder were studied, the results indicated that the optimal formulation of yam 33%,lotus 13%, Lab lab 5%. The optimal parameters of enzymatic hydrolysis of compound paste were enzyme dosage 0.3%, enzymatic hydrolysis time 23 min,enzymatic hydrolysis temperature 68 ℃. The optimal vacuum drying conditions were: material thickness 3 mm, drying temperature 45~50 ℃, degree of vacuum50 Pa, drying time 1.5~2.0 h.(4) 9 quality evaluation indexes were chosen from sensory quality,nutrition properties, and processing quality. The core quality evaluation indicators were screened according to principle component analysis(PCA) and cluster analysis. The core indexes of jujube powder were the value of “a”,reducing sugar, solubility, and total acid. Based on the AHP model, the comprehensive scores(Y) of jujube powder could be calculated by the following equations: The mathematical model of jujube powder was: Y= 0.3933דa”+0.2338×reducing sugar+0.1391×solubility+0.2338×total acid. The result of fitness for AHP model showed that the relational indexes were greater than 0.90,which means the AHP model fit the mathematical model well, and the mathematical model could be applied in the jujube powder quality evaluation.