Abstract:  The optimal process conditions of dietary fiber extraction from jujube (Ziziphus jujube MILL) fruit residue were studied with enzymatic method. This research utilized cellulase with substrate concentration 0.7%, temperature 35℃, and time 12 minutes. The yield of soluble dietary fiber increased 28%, the water-binding capacity of insoluble dietary fiber was 886%, and the dilatability was 18.7ml/g. Adding 7% jujube dietary fiber, the character of dough was improved in a certain sense. The quality of this kind of biscuit is fine and it is beneficial to health.

Key words: cellulase, dietary fiber, jujube fruit residue