EFFECT OF CITRIC ACID AND TREATMENTS ON PRESERVATION OF ASCORBIC ACID IN PROCESSING OF CHINESE JUJUBE JUICE

Published in Scientific Papers. Series B, Horticulture, Volume LXI
Written by Zhihui ZHAO, Sujuan GONG, Lili WANG, Mengjun LIU

Effects of citric acid and treatments on preservation of ascorbic acid in processing of Chinese jujube juice were investigated. In our research, we chose for testing Ziziphus jujuba Mill. 'Zanhuangdazao’. Before crushing the jujube fruits, we tried three trials including 1% salt solution treating the jujube fruit about 0.5 h, 5% sugar solution treating the jujube fruit less 1h and putting the jujube fruit in 600C water about 5 minutes, and the preserving rate of ascorbic acid were 68.2%, 68.9% and 121.9% respectively. During the crushing, we put the 0.10% citric acid into the mix of water and jujube pulps, this method could raise the preserving rate of ascorbic acid to 79% compared to the contrast (29.9%). The study of pasteurization, boiling water sterilization and autoclaving indicated that pasteurization was the best sterilization mean with the preserving rate of ascorbic acid to 44.2%, boiling water sterilization was the second with the preserving rate of ascorbic acid to 44.1%, and the autoclaving was far worse than the others with the preserving rate of ascorbic acid only to 19.4%.

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ZHAO Z., GONG S., WANG L., LIU M. 2017, EFFECT OF CITRIC ACID AND TREATMENTS ON PRESERVATION OF ASCORBIC ACID IN PROCESSING OF CHINESE JUJUBE JUICE. Scientific Papers. Series B, Horticulture, Volume LXI, Print ISSN 2285-5653, 170-174.


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