Dried jujube (
Ziziphus jujuba
) was incubated at high temperature and humidity for 96 hr in blacking process and sampled every 12 hr. Results showed that the saccharose reduced from 195.6 to 3.1 g/kg rapidly in 24 hr. The total acid content was mild with 8.82 g/kg and increased to 23.45 g/kg by 177.21% with thermal processing for 96 hr. The contents of total polyphenols were enhanced during 0–48 hr processing, and the amount of the compound increased with treatment by 50.99%. The total reducing sugar increased 29.79% on 60 hr. cAMP was decreased with aging and ripening by 65.85%. 5‐HMF was keep growing to 3.52 g/kg. The volatile component had great change in black jujube fruits compared to untreated jujubes, especially treated in 12 hr. The results indicated that backing pretreatment can facilitate the generation of functional food materials and support the development of this nutrition product.
We investigated how to use jujubes from Xinjiang to make black jujube by temperature-controlled wet high-temperature curing. Single-factor and orthogonal experimental designs L9(3)3 were used to optimize the color change process of the black jujube. The effect of blackening temperature, blackening time and added water amount on the content of cAMP, 5-HMF, polyphenols, total acids, reducing sugars and moisture content were investigated and optimized. The results showed that the optimum process conditions of red jujube aging and blackening black include blackening temperature of 75°C, blackening time of 55 h, and water addition amount of 150 mL per 600 g. Under the best technological conditions, the black jujube was fragrant, sweet, and delicious, and the content of all functional substances, including cAMP (0.0137 g/100g), 5-HMF (0.103 g/100g), polyphenols (2.71 g/100g), total acids (17.09 g/kg), reducing sugars (76.7 g/100g), reached high levels, at a moisture content of 26%.
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