野生酸枣汁乳酸菌饮料的研究

Study on wild Sour-jujube juice lactic acid bacteria beverage

通过采用4因素3水平的正交试验,对野生酸枣汁乳酸菌饮料的最佳工艺配方进行了研究。结果表明最佳配方为混合枣汁10%、白砂糖9%、发酵乳30%、乳化稳定剂0.30%、42℃发酵4h、菌种比1∶1、接种量3%。

Through on orthogonal design L9（3^4）, the technology of sour-Jujube juice fermented by lactobacillus was studied, The results showed that the optimum formulation was the fermentation milk 30%, the sour-Jujube Juice 10%, suger 9%, the stable preparation 0.30%, 42℃（3, 4h, ratio of lactic acid bacteria 1：1, inoculation quan- tity 3%, Vc 25mg/mL.