Study on the processing technology and nutrition components of the pickle flavored-beverage rich in lactic acid bacteria

This paper studied the processing technology and nutrients of kimchi beverage rich in active lactic acid bacteria by fermentation and orthogonal test. The results showed that, the fermentation conditions of pickle juice were: 25℃, 1% salt + 4% sugar + 4% garlic + 0.6% Ampelopsis grossedentata for 6d.Orthogonal test showed that, the optimal deployment technology of the beverage was: 160 mL pickle juice + 30 mL apple juice + 0.5mL mint juice+ 16% Xylitol + 1.5g /L citric acid, and the resulting sensory score was the best.After the product was stored for 7d at 4℃, the nutrients were as following: pH3.35, total acidity 1.2, sugar levels 5.3g /100 g, the number of LAB 108cfu/mL, no detection of E. Coli, protein content 1.78 g /100 g, salinity 0.74%, soluble solids content 23.9%, nitrite content0.375 mg /kg.This study indicated the pickle beverage rich in active LAB had the higher food safety and was suitable for development.