Study On The Production Process Of Jujube Powders And The Recipe Of Solid Drink Of Jujube

Jujube is peculiar fruit in our country and it’s nutritional value is high. The cultivated area and yield of jujube in Xinjiang are grown year by year. At present, the product of jujube in Xinjiang is mainly dry jujube. The varieties of jujube products are single and the added value is low. So the key to solve this problem is to raise the level of deep processing technology. The experiment is on the production process of jujube powders and the recipe of solid drink of jujube, which is with fresh jujube as raw materials. And the results as follw:(1) To determine the suitable maturity jujube as raw materials, the chroma of 10%, 20%, 50% and 100% of different mature jujube was studied, and the content of total sugar, cellulose, pectin was analysed. The experiment results showed that the content of cellulose, pectin was increased at first and then it was reduced. The content of total sugar was increased straightly. As the content of total sugar, cellulose, pectin of the chromaticity of 50% jujube was the most, which was choosed as raw materials.(2) The influence of the heat treatment time, temperature, and inventories to the cellulase(Cx), polymers galacturonic acid enzyme(PG), cellulose and pectin was studied.The results showed that the best heat treatment conditions were 4 min of the heat treatment time, 93 ℃ of the heat treatmen temperature and 27 g of the inventories. In this condition, the cellulase enzyme(Cx) and the polymers galacturonic acid enzyme(PG) were inactivated and the retention amount of cellulase and pectin was 0.6470OD620/g·FW and 0.0859%.(3) The influence of hot air drying to the pieces of jujube was studied. The influence of drying temperature, time and inventories to the pieces of jujube after the heat treatment was studied. The results showed that drying temperature was 60 ℃, the inventories were 1.5 kg(30 dm2),and the time was 23 h, which was the best condition.(4) The influence of granularity of jujube powders and the amount of Si O2 to the liquidity of jujube powders was studied. The results showed that 120 or 140 mesh of jujube powder was good to the liquidity, in which condition it was not easy to agglomerate during storage. When the content of Si O2 was 0.8%, it was better to prevent caking.(5) The influence of the kinds and amount of thickening agents to the stability of jujube powders solid beverage was studied. The results showed that the addition amount of distilled glycerol monostearate, xanthan gum and sodium alginate respectively was 0.30%, 0.24% and 0.41%, the beverage system stability was the best.(6) The influence of flavor additive to the solid beverage flavors was studied. The results showed that the best flavor additive amount of tartaric acid, honey and edible salt was 1.25%、0.075% and 0.6% respectively.