Instant Jujube Powder Processing Technology

Jujube is a special kind of Chinese fruit. It is abound of many kinds ofnutritional compositions, and has extremely high processing value. The producingtechnology of instant powdered jujube by spray drying has been studied in this thesis.The problems of high sugar and viscosity of extractive juice and the problems of highabsorbility with water and trends of easily bind with walls of powdered jujube havebeen solved.The experiment shown that as follows:1. The best way of obtaining extractive jujube juice is extraction by jam enzymeunder the optimum conditions as follows: jam enzyme 0.6%/a ratio of water andjujube 8:1/ temperature 55℃ / time 2h.2. The best clearing way of jujube juice is clearing with gelatin and silica gel, andthe using way is silica gel (l20g / l00 l juice) added at 22～50℃ and keeping 30 minafter gelatin (20g/ l00 l juice) added at 20～50℃ and keeping 30 min.3. The optimum conditions of homogenization of muddy iujube juice have beendefined as follows: the dissoluable solid content 20% / the non-dissoluable solidcontent 2% / the homogeneous pressure 20MPa.4. The best concentration way of jujube juice is decompression concentration.5. The optimum conditions of spray drying of clearing jujube juice have beendefined as follows: the dissoluable solid content 30% / drying aids 60% (at thestandard of the dissoluable solid content) / atomizer speeds 20,000 rpm / T_w-inlet l80℃/T_m-inlet60℃. The drying aids is maltodextrine.6. The optimum conditions of spray drying of muddy jujube juice have beendefined as follows: the dissoluable solid content 20% / the non-dissoluable solidcontent 2% / drying aids 40% (at the standard of the dissoluable solid content) /atomizer speeds l2,000 rpm/ T_w-inlet l60℃ / T_m-inlet 70℃. The drying aids is mal-todextrine.