Process Optimization of Qingjian Jujube Beverage Fermented by Lactobacillus

The red jujube jujube juice was extracted from the red jujube as raw material. Lactobacillus casei,Lactobacillus plantarum and Lactobacillus rhamnosus were selected for separate and complex fermentation. And the fermentation time,fermentation strain,inoculum amount and initial soluble solid content of jujube juice were explored. The sensory evaluation was influenced and the fermentation process was optimized by orthogonal experiments. The result showed that,the jujube jujube juice was fermented with Lactobacillus casei:Lactobacillus plantarum:Lactobacillus rhamnosus=6:1:1 (m/m),the inoculum was 0.01%,the initial soluble solid content was 13.5%,and the fermentation was 37 ℃ for 48 h. The pH value was 3.61,the number of live bacteria of Lactobacillus was ≥1.5×10⁸ CFU/mL,the content of reducing sugar was 10.46 g/100 g,and the total acid content was 8.99 g/kg,which meets the standard of QB/T5356-2018 fruit and vegetable fermented juice. The contents of cyclic adenosine monophosphate was 21.4 μg/mL,which better retained the cyclic adenosine monophosphate contained in jujube juice before fermentation. In this paper,a fermented drink with clear nutrient and flavor,and Qingzao date and lactic acid bacteria was prepared.