Studies On Biological Characteristics Of Xishan Coke Jujube And Processing Technology

Xishan coke jujube is one of the traditional famous specialty of Anhui Province, which rich in nutrients and mineral elements. Fresh jujube thin skin, flesh, large, nuclear small, crisp. Coke jujube color purple crystal, coke instead of black, was translucent, fruit the surface shades of texture, taste greasy crisp and tender quality, sweet overflow alcohol, Vc content of593.8mg/100g, which has nutritional value and high economic value. The research of the Xishan coke jujube biological characteristics and Xishan coke jujube processing at home and abroad has not been reported. This experiment studied the Xishan coke jujube introduced cultivation variety of melon jujube and cattle bee jujube phenophase and growth behavior.As a result, by studying the influence of different processing of Xishan coke jujube processing quality, the optimum processing conditions for Xishan coke jujube of high quality cultivation goal and provides the theory basis for the optimal processing technology, realize the sustainable development of xishan JiaoZao.The test results were as follows:1. Melon jujube infancy, leaf expansion, jujube hanging the beginning of the growing season, the flowering period of3days in advance than the cattle bee date,2days,4days,3days; fruit maturity in about September10, than cattle bee date As early as5days. Melon jujube and cattle bee date from flowering to fruit ripening growth period of115and118days.2. The jujube head length, length of the secondary branches and number of jujube hanging of melon jujube are above than the cow bee jujube, the length of the number of secondary branches and jujube hanging below the cattle bee jujube, but the difference is small, the same number of the two results,0.68. Melon jujube jujube hanging inflorescence number is19.6,1.7more than the cattle bee jujube, inflorescence buds18.1,1.9more than the cattle bee date. Melon jujube and cattle of different ages bee date jujube shares in Seed3to8years old jujube jujube sprouted hanging more than the number of each jujube hanging results,9to12years of aging jujube tree, the number of fruiting branches sprouted although not decrease and the result is significantly decreased,but the result ability decreased obviously,only0.28.3. Melon jujube and the dynamic changes of cattle bee jujube fruit fresh weight showed a "double S" type of growth.25days after flowering period of slow growth, a small amount of fruit growth;25to45days after flowering jujube rapid growth phase, rapid fruit growth;45to80days after flowering period of slow growth of the hard-core, fruit weight increase of less slow; late August to September early the former growth period of the fruit cooked, fruit shape change. Melon jujube cattle bee jujube fruit fresh weight of the dynamic changes are basically the same.4. Cooking jujube processed into coke jujube skin deep and bright color, dark purple. Cooking jujube processed into coke jujube77.35%dry matter content and total sugar content62.40%, vitamin C content each hectogram673.56mg,3.43mg each hectogram saponins content, each3.05mg hectogram rutin content and the main nutrient content were higher than steamed date processing. Dry matter, total sugar and titratable acid content difference was not significant, vitamin C, the content of rutin of saponins and significant difference. Compared with steamed date processing, calcium, iron, zinc and selenium content is higher, the significant difference was found in the content of calcium and iron, zinc and selenium content difference was not significant.5. Coloring total sugar content, vitamin C content has a significant impact, cook jujube and bake date have a significant impact on the total sugar content. Comprehensive six indicators, and ultimately determine the best combination was the A2B2C1coloring time110s, cook jujube35min,20-hour drying jujube. The best processing of Xishan coke jujube was:removing worms, fruit jujube washed with water and pour it into the pot of hot water65℃, coloring110seconds. Shader Airing jujube to about twelve hours after the peel turns red, the jujube wok, cook jujube35minutes, then the fruit surface water was dry and wrinkled like a nuclear pinching feeling. The jujube boiled pour baking cover, cover bake baking lid start jujube. Pre-drying hood maintained at a temperature above80℃flip twice per hour,4to5hours after the gradual temperature60"C, reducing the number of flip until drying, drying jujube20hours. After drying, dry jujube moisture content of about20%. After drying of the finished product can be done after10hours of cooling graded and packed.6. Storage temperature and water content of melon jujube processed products time.During storage of coke jujube fungus appear significantly,95%water content to the storage period of the mold mold have significant influence there days.When the water content of20.05%, low temperature and room temperature storage can keep the quality of coke jujube.