Construction of Dynamic Model of Soluble Sugar Content in Dried Jujube

【Objective】 To study the changes of soluble total sugar and reducing sugar in Hami jujube, and establish a dynamic model of soluble total sugar and reducing sugar. 【Method】 Using Hami jujube as experimental material, four different drying methods, such as natural drying, natural drying, 40℃ and 45℃ hot air drying, were used to study the effects of different drying methods on soluble total sugar and reducing sugar in the drying process of red jujube. 【Results】 The results showed that the content of reducing sugar in red jujube increased with the increase of drying time, while the soluble total sugar decreased with the increase of drying time. The drying method with relatively high temperature had a great influence on the reducing and soluble sugar in jujube. With the exception of 40℃ hot air drying, the fitting degree of the other three treatment models was R²>0.9, and the fitting degree was high. 【Conclusion】 Naturally dried, the change of reducing sugar in red jujube dates during hot air drying at 45℃ conforms to the linear model (zero-level model), the change of total soluble sugar at 45°C conforms to the exponential model (first-level model). The total soluble sugar in the natural sun drying and natural shade drying the dynamic changes conform to the logarithmic model and the cubic fitting model respectively. According to the fuzzy comprehensive evaluation, the quality of hot jujube dried at 45℃ is the best, and the quality of natural dry jujube is relatively poor.