花生红枣复合发酵功能饮料的研制

Development of Compound Fermentation Juice with Peanut and Red Jujube

以花生仁、红枣、冰糖为原料,将花生仁、红枣分别制成花生浆和枣浆后按一定比例混合成“混浆”,加入冰糖溶解混匀,接种经驯化的乳酸混合菌进行乳酸发酵,由正交试验筛选出混浆发酵的冰糖添加量、接种量、发酵温度及花生浆∶枣浆值,制成具有独特的营养与保健功能且风味诱人的饮料。

The shelled peanut, the red jujube and the crystal sugar were used as raw material and the shelled peanut and red jujube were separately pressed into the thick liquids. After that the thick hquids were mixed according to the certain proportion, and then the mix.re was＇added with the crystal sugar. The mixed lactic acid fungus was inoculated for the lactic fermentation. The crystal sugar recruitment, the inoculation quantity, the fermentation temperature and the ratio of the peanut and the jujube thick liquid in the mix.re were experimented with the orthogonal test so that the unique nutrition, the health care function and flavor attractive drink was prepared.