Effects of the enzymolysis conditions on primary nutrition components of jujube juice

Based on the single experiment, orthogonal experiment was designed to optimize extraction technology parameters such as temperature, extraction time and enzyme dosage of jujube juice from Zizyphus Jujube Mill (Tuanzao) grown in Yanchuan Shaanxi Province. The results show that the influencing degree of technology parameters on soluble solids, the content of vitamin C and total sugar follows the order of temperature> extraction time >enzyme dosage and the ones of temperature is significant while the ones of extraction time and enzyme dosage is not significant. Under the condition of temperature 40℃, extraction time four hours, enzyme dosage 2400 mg/L, the extraction effects is better with the soluble solids content of 13.9%, vitamin C content of 0.32 mg/(100 mL) and total sugar content of 9.37% in jujube juice.