Preparation On The Functional Composite Jujube Powder

Jujube is the unique fruit of China, which has essential nutrients that is necessary for the body. But jujube is not easy to save,poor storage, perishable, therefore, red jujube processing technology has been widely attention.In this study, jujube was used as raw material, through pectinase treatment after heated treatment on jujube, the optimum conditions of enzymatic hydrolysis processing of jujube pulp were determined by Orthogonal design experiments. The dry agent and anticaking agent addition were studied through the single factor and orthogonal experiment. The interactive effects including the proportion of composite jujube powder, the amount of white granulated sugar and the amount of CMC on the taste, flavor and color were examined.The results of jujube boiling pretreatment indicated that jujube softed was better in these conditions:boiling temperature 60?, boiling time 60min, ratio of material and water 5mL/g; The results of single factor experiments indicated that jujube paste viscosity was lower, and enzymatic hydrolysis effect is better in these conditions:enzymolysis temperature 40?, the addition of pectinase 0.2%, and enzymolysis time 4h. Then orthogonal design experiment was carried out, and the optimum conditions were as follows:the addition of pectinase 0.3%,enzymolysis temperature 36?, and enzymolysis time 3.5h; The results of the jujube powder texture and drying time indicated that the vacuum drying was better; Experiments of compound dry agent contents added to jujube pulp in the vacuum drying determined that the mixing of 30% maltodextrin,1% soluble starch and 4% ?-cyclodetrin was better on the vacuum drying processing of jujube powder; On the basis of one-factor experiments, using orthogonal design experiment with jujube powder agglomeration rate as the response, the compound anti-caking agents to jujube powder determined that the mixing of 0.5% calcium phosphate,0.4% microcrystalline cellulose and 0.3% silicon dioxide.Based on the proportion of compound jujube powder selection and flavor, the optimal formula of compound jujube powder is determined. The composition according to the quality score, respectively:Formula 1:The result showed that the prescription contains jujube 54.79%, yam 27.4%, puerariae 9.13%, white granulated sugar 6.85%, CMC 1.83%. Formula 2:The result showed that the prescription contains jujube 47.2%, the seed of Job's tears 37.7%, oat 9.4%, white granulated sugar 3.8%, CMC1.9%. Formula 3:The result showed that the prescription contains jujube 54.8%, black sesame 9.1%, Poria 27.4%, white granulated sugar 6.8%, CMC 1.8%. Formula 4:The result showed that the prescription contains jujube 46.9%, Lotus seed 46.9%, white granulated sugar 2.3%, CMC 3.8%. Formula 5:The result showed that the prescription contains jujube 46.7%, red bean 46.7%, white granulated sugar 5.6%, CMC 0.9%. Formula 6:The result showed that the prescription contains jujube 53.8%, yam 17.9%, the seed of Job's tears 9.0%, red bean 9.0%, white granulated sugar 6.7%, CMC 3.6%. Formula 7:The result showed that the prescription contains jujube 57.9%, Lotus seed 19.3%, the seed of Job's tears 14.5%, oat 4.8%,white granulated sugar 1.6%, CMC 1.9%.