Study On Chinese Jujube Compound Juice And Comprehensive Utilization Of Byproducts

Jujube which was produced with Cangzhou jujube in Hebei province was a kind of high quality dates. The study of its processed products would increase its added value an increase economic benefits. In this paper, the producing process of juice with jujube which was produced with Cangzhou jujube in Hebei provice was studied. Jujube as raw materials in this experiment, the ministry of the Chinese jujube materials a comprehensive nutritional analysis and nutritional evaluation, study and optimize the process of jujube juice using by hot water. The effects of the different clarifying methods on the clarification of jujube juice were studied. The jujube-ginger compound beverages with good sensory quality were developed. Residue and fresh haw mud were mixed to prepare jam. The main results are as follows:1.In this paper,general nutrients(moisture,crude ash,crude protein and crude fat),reducing sugar, total sugar, total acid pulp sugar-acid and mineral elements in edible part of Chinese jujube were investigated.The examination results showed that the content of moisture,crude ash,crude protein a, crude fat, reducing sugar, total sugar, total acid and pulp sugar-acid in edible part of Chinese jujube were 20.20%,3.75 %,3.94 % , 0.65 %,44.3%、64.4 %、0.46%�'�140.0. The composition of mineral elements in the edible part of Chinese jujube was reasonable.The trace elements such as Ca、Mg、Fe and Zn were rich.The chemical components were separated and analyzed by gas chromatography-mass spectrometry, with 19 volatile compounds identified in the jujube .There are 10 acid materials in these 19 volatile compounds identified.2. The process of jujube juice using by hot water was studied and optimize. Through the single factor and orthogonal test, the optimal extraction conditions with hot water were that temperature 80℃, time 2.5h, a ratio of Chinese jujube and water1:8.Under the optimal preparing condition, the rate of extraction could attain 57.81%, about 10% higher than the customary method. The soluble solids content of jujube juice is 8%.3. Effects of different clarification methods and clarification technique were studied. After being stored for 3 months, the clear juice with chitosan remained limpid without precipitate and still remained initial transmittance and good stability. Adding chitosan was determined to be the best clarification method. 4. The formulation and stability of ziziphus jujube ginger juice drinks were researched in this paper, through by orthogonal design experiment. The optimal processing technology for the beverage was as follows: the mass ratio of jujube juice and ginger 10:1, white sugar 6% and citric acid 0.16%. And the optimum conditions for the stability of the beverage can be obtained by adding combined stabilizer which included 0.03% xanthenes gum, 0.10%CMC and 0.09% sucrose ester.5. Through the orthogonal test, the optimal proportioning conditions were as fllow: sugar14% , protein candy 0.07%, citric acid 0.60% . With Comparison Research, adding low metonym pectin to the compound jam made the jam keeping good stability. Studying on the compound jam could increase the value-added of the products, providing enterprises with a new profit growth point.