A Detailed Guide to Indian Jujube Processing Technology: Practical Methods You Understand at a Glance

On the premise of preserving the fruit's nutrients as much as possible, fully retain the inherent flavor of the Indian jujube, and according to the characteristics of this fruit, process it into a series of products such as canned goods, preserved fruit, jam, jelly, fruit leather, and juice beverages. Because Indian jujube fruit has a very high pectin content, no thickener needs to be added when making jelly, and the gelling effect is still quite good.

1. Processing of canned Indian jujube

1. Processing technology

Material selection -> peeling -> trimming -> pretreatment -> rinsing -> filling into cans -> exhausting -> sealing -> sterilization -> cooling -> finished product.

2. Key operation points

Select fresh fruit that is large and plump, well formed, and at moderate ripeness. After washing and draining, use a 6% sodium hydroxide solution for chemical peeling; after rinsing and trimming, soak in a 1% hydrogen chloride solution, then remove and rinse, and then harden with a 3% calcium hydroxide solution; after rinsing, drain the fruit, grade and fill into cans, add hot sugar water above 80°C, heat to exhaust, seal, sterilize, and after cooling it is the finished product.

2. Processing of preserved Indian jujube

1. Processing of golden-thread jujube

Process flow: material selection -> washing -> slitting -> sulfur soaking -> rinsing -> draining -> boiling -> drying -> shaping -> bagging -> finished product

Key operation points: Select fresh, thick-fleshed, intact fruit. After washing, cut 30-40 slits on each fruit, penetrating 2/3 into the flesh, without changing the fruit shape, then place in a sulfite solution and soak for several hours; after thorough rinsing, drain, add a 45% sugar solution and boil, then remove; next, adjust successively with hot and cold sugar solutions of different concentrations so that the sugar solution concentration reaches above 65%, soak the fruit for 48 hours, then dry, shape, and package to obtain the finished product.

2. Processing of candied jujube

Process flow: material selection -> washing -> sun drying -> piercing -> sulfur soaking -> boiling -> drying -> shaping -> packaging -> finished product

Key operation points: Select intact fruit of medium size. Dry in sunlight until the peel turns deep red, pierce holes in the fruit, place in a sulfite solution and soak for several hours; after rinsing and draining, prepare a 45%-50% sugar solution, heat and boil, maintain for 10-15 minutes, then add sugar, and when the concentration reaches 62%, boil for 5-10 minutes, soak for 48 hours, then dry, shape, and package to obtain the finished product.

3. Processing of Indian jujube jam

1. Process flow

Material selection -> washing -> peeling -> pitting -> softening -> pulping -> adjusting sugar content and pH -> concentration -> bottling -> exhausting -> sterilization -> cooling -> finished product

2. Key operation points

Select fresh, highly ripe, intact fruit. After washing, peel with sodium hydroxide solution, press the fruit, and remove the stone. Precook the flesh to soften it, pulp it with a pulping machine, weigh white granulated sugar equal to 60% of the pulp weight, add it in batches, and add citric acid to adjust acidity; when concentrated until soluble solids reach above 65%, remove from heat, bottle, exhaust, seal, sterilize, and after cooling it is the finished product.

4. Processing of Indian jujube jelly

1. Process flow

Material selection -> washing -> pitting -> extracting juice -> adjusting sugar and acid -> heating and concentration -> filling into cans and sealing -> sterilization and cooling -> finished product

2. Key operation points

Select intact Indian jujube fruit. Remove the stones, add water at 1.5 times the weight of the flesh, boil for 20 minutes, then filter and clarify to obtain the juice needed for processing jelly. Add white granulated sugar at 60% of the amount of juice obtained, adjust the pH to 3-4, heat and concentrate until soluble solids reach 65%, remove from heat, fill into cans while hot and seal (above 80°C), then sterilize at 85°C for 20 minutes, and after cooling it is the finished product.

5. Processing of Indian jujube fruit leather

1. Process flow

Material selection -> washing -> peeling -> pitting -> steaming and boiling -> making pulp -> blending -> spreading the sheet -> drying -> packaging -> finished product

2. Key operation points

Pick out foreign matter and rotten fruit. Wash with clean water, peel and pit, then add the flesh and water to a stainless steel pot, boil until the flesh softens, and send it for pulping. Pulp the softened flesh with a pulping machine, add white granulated sugar equal to 60% of its weight to the pulp, and add citric acid to adjust acidity, then boil while stirring constantly until concentrated to a thick paste, then remove from heat. Scoop the fruit puree with a spoon onto tempered glass with a wooden frame mold, press and scrape it flat with a wooden board, spread it into a thin layer 4 mm thick, dry the spread fruit puree at 65-75°C until it no longer sticks to the hand, lift the sheet while hot, fold the dried and cooled fruit leather into a certain shape, cut it into the required size, and wrap it in cellophane to obtain the finished product.

6. Processing of Indian jujube juice beverage

1. Process flow

Material selection -> washing -> pitting -> hot sugar water extraction -> extract juice -> blending -> capping -> labeling -> finished product

2. Key operation points

Select intact Indian jujube fruit. After washing, remove the stones, add a 40% sugar solution equal in weight to the flesh, boil for 20 minutes, then soak for 48 hours, filter and clarify to obtain the extract juice. Take the extract juice and add it to cold boiled water or sterilized water at 10%-5%, add sugar until soluble solids reach 10%-12%, and adjust the pH to 3-4 to make the Indian jujube juice beverage.