Abstract: The dehydration jujube processed by vacuum critical cryodrying keeps orginal colour, nutritional ingredient and plump body of fresh jujube, high reconstitution rate of water and porous and uniform texture. With this dehydration jujube infusing sugar the processing time can be reduced remarkablely. When all processings of drying, infusing sugar and dehydrating adopt vacuum mechanism and proper technology, total processing time is only 12 h. Quality and eaten safety candied jujube can be risen significantly, and sugar content is higher than 78% and the retain rate of vitamin C ,which is very easy to loss in processing exceeds 40%.

Key words: vacuum mechanism, processing of candied jujube, vacuum critical cryodrying