A Complete Guide to Indian Jujube Processing Techniques and Methods

Indian jujube, also known as hairy-leaf jujube, is a new fruit tree variety introduced from Taiwan, China and abroad in recent years, and is widely popular for its early fruiting and high yield. Indian jujube does not store well, generally lasting only 4-5 days, so post-harvest handling directly affects economic returns. Therefore, Indian jujube can be processed into two types of products: candied jujube and preserved fruit (for example, Thailand has popular foods made from processed Indian jujube). The processing techniques are as follows:

1. Candied jujube process flow: material selection -> grading -> washing -> slitting -> sugar boiling -> drying -> shaping -> finished product packaging.

1. Material selection and grading: remove insect-damaged, overripe, and mechanically damaged fruit. Grade by fruit circumference using a fruit sorter or by hand. Because varieties differ, the fruit color at maturity is not uniform, so it is best to process in batches by variety. Generally, the fruit can be harvested and processed when it turns from green to light green or light yellow.

2. Slitting: according to the fruit grading, make a slitting machine with the corresponding circumference, with 32-40 slits, and a depth of about 1/2 of the flesh. The slitting blades are installed at one end of a stainless steel tube; place several fruits in from the other end, then use a push rod to push the fruit out, so the fruit is slit lengthwise.

3. Sugar boiling: the sugar boiling process uses sugar 3 times in total, with the same amount each time. Put equal weights of sugar and water into a boiling pot (made of stainless steel or copper) and bring to a boil, add the prepared fruit, and the sugar liquid should cover the fruit. After boiling, stop the heat after 30 minutes, stirring at all times. When the sugar has soaked through to the pit, pick up a jujube and hold it up to strong light; if the pit is visible, then drain the jujubes and place them in another cold pot. Add sugar to the sugar liquid for the second time and after bringing to a boil, stop the heat, add the jujubes from the first sugar boiling that have already cooled, soak for 1 day, then drain the jujubes. Add sugar to the sugar liquid for the third time and repeat the operation.

4. Drying: spread the drained jujubes flat on bamboo trays and bake. Control the temperature at about 55°C; if the temperature is too high, sugar return is likely, and if too low, drying is difficult. Turn once every two hours. After 24 hours, press the jujubes flat by hand to shape them, then carry out a second baking, with the temperature not exceeding 80°C. Large and small jujubes should be dried in batches. When a candied jujube is broken open by hand and the pit separates easily from the flesh, this is the standard for good processing.

5. Quality standards: uniform slitting, full sugar absorption, sugar content of about 70%, no off-flavor, no impurities. 100 kg of Indian jujube can be processed into 40-45 kg of finished product.