Comprehensive Utilization Of Jujube Wine/Drinking By-Products

Jujube as one of the edible foods with high nutritional value and medi-cinal value,the current development of jujube is mostly limited to the rough processing stage,dried dates,jujube cakes category,jujube-based,jujube wi-ne of the development to improve the added value of red dates,not only increased the industrial chain,and make full use of the jujube nutrition,to provide consumers with a new type of health wine,but jujube wine prod-uction process cause more by-products,if no use will result in waste of re-sources and environmental pollution.This experiment used the characteristics of red jujube wine by-products,developed two products corresponding to its characteristics,the main resear-ch contents and results are as follows:1.Developed a low-sugar red dates blood type jam.Determine the best formula:jujube meat and medlar ratio of 20:1,rose pollen content of 1.5%,lotus root starch content of 1%,citric acid content of 0.2%,xylitol content of 35%.LMP and CaCl₂ were chosen as the thickener of the jam,and the dosage of LMP was 0.6%,the dosage of CaCl₂ was 0.10-0.12%,the red jujube jam was reddish-brown jam,color translucent,pure aroma,both dates and Chinese wolfberry incense,the body was translucent sauce,fine tissue,no juice outflow,no sugar precipitation,no impurities.2.A method for preparing low-sugar,high-fibre dietary foods by using by-products of red jujube wine/drinking was developed.The aim is to pro-vide a low-sugar,high dietary fiber,and long-term edible convenience food for hyperglycemia and obese people.At the same time,it seeks a new approa-ch for comprehensive utilization of jujube wine/drinking residue.The method comprises the steps of:separating the red jujube into sugar and brewing the pre-brewed juice residue,and slag-assisting the cooking of the miscellaneous grains to make a powdery edible product.Its formulation uses the glycemic index as the inspection index.Through the single-factor test and the orthogo-nal test,the optimal ratio of each small grain and jujube powder is determin-ed as follows:buckwheat flour:red jujube powder:xylitol=1:3:1,Millet flour:jujube powder:xylitol=8:3:1.5,barley powder:jujube powder:xylitol=3:4:1.5,oat flour:jujube powder:xylitol=7:4:1.5,red Adzuki bean flour:red jujube powder:xylitol=1:3:1;the effect of the test confirmed that the meal replacement meal is in the blood sugar or hypoglycemia food,after eating the food,high blood sugar people’s blood sugar is stable,the food has the function of lipid-lowering and slimming for obese people,and by-produ-cts of red jujube liquor/drinking has been effectively used,avoiding waste of resources and environmental pollution.The process is simple and the cost is low.