Study on regularities of soluble sugar change in process of drying Chinese jujube

In view of the quality deterioration phenomenon of Xinjiang jujubes during natural drying process,studied the regularities of soluble sugar change including fructose,glucose and sucrose during different drying process,to provide references for improving technology and the quality of jujubes.In this experiment the fresh jujubes were taken as raw materials and dried in the ways of natural drying and hot air drying.The results showed that the contents of fructose,glucose and reducing sugar increased,while the contents of sucrose,other non-reducing sugar and total sugar decreased.The significant changes of each sugar mainly occurred at the early stage of drying process.There are great effects of different drying methods on the changes of soluble sugar of jujube.In the whole drying process,non-reducing sugar decreased greatly,especially at the high temperature or lower temperature and longer time.The contents of fructose are higher than the contents of glucose,and the degree of glucose and fructose is almost equal.