花生红枣复合发酵功能饮料的研制

Preparation of a Functional Drink through Peanut and Red Jujube Fermentation

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,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、发酵温度及花生浆与枣浆的质量比,制成具有独特营养与保健功能及风味诱人的饮料。

A drink was prepared by lactobacillus fermentation using shelled peanut, red jujube, and crystal sugar as raw materials. Thick slurry of peanut and red jujube was mixed first, and crystal sugar was added before inoculating lactobacillus to carry out the fermentation. Optimum parameters of amount of crystal sugar and the LAB bacteria, fermentation temperature, and the ratio of slurry of peanut and jujube were obtained through an orthogonal test resulting in a healthy and functional drink.