Bran Jujube Juice, Lactic Acid Fermented Beverage Production Process Research

Our country produce large mount of wheat, the annual output has already exceeded hundred million tons, and the output of the wheat bran can reach twenty million tons. The price of the wheat bran is cheap as well as the raw material is sufficient in the market. The wheat bran contains abundant protein, carotene, mineral substance, and dietary fiber, etc. Since it is rich in crude fiber and tastes terrible, wheat bran is not digested and assimilated by the human gut. it is mainly used in animal diet,and rarely used in functional food. Chinese date plasma is full of nutriments which has both edible and pharmacological effects. It can invigorate the spleen, relaxe the mind and tonify the kidney, relieve cough and lower blood pressure. The saccharinity of chinese date plasma is very high, which can be used as carbon source that can promote the development of lactic acid bacteria. Not only the sour will be more soft after lactic acid fermentation, but also the nutrition of beverage will be more comprehensive. The product concentrates the nutritional functions and Lactobacillus fermentation advantage of the wheat bran and chinese date plasma. The optimal process of the beverage of wheat bran and chinese date plasma are obtained. the product exhibits a bright clear color, and has a good taste and quality. It is also rich in nutrients.Enzymatic-Qu complex hydrolysis method was used to produce the wheat bran juice, and Chinese date juice was mixed together. The beverage of wheat bran and chinese date plasma was produced by lactic acid fermention.Primary consequences are as follows:1. Aspergillus niger C27,Rhizopus oryzae C231,Aspergillus oryzae C16,Aspergillus oryzae jinye C479 were chosed to hydrolyse the bran the results showed that using Aspergillus oryzae jinye C479 can obtain the highest amino acid nitrogen, which is more suitable for subsequent lactic acid fermentation. the optimal process are as follows:0.4% Glucoamylase is used to saccharify bran juice with the time of 30 min at 60℃. After that,7% Qu is added to wheat bran juice to hydrolyzed 4 d, at 30℃. Under the optimal conditions, the content of reducing sugar and amino acid nitrogen is 19.63 and 1.32g/L, respectively. 2. Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus plantarum, and the mixed bacteria of the three were respectively used to ferment in the process of lactic acid fermentation. The results showed that when the ratio of Lactobacillus bulgaricus and Streptococcus thermophilus is 1:1, the production of acid can attain 0.9 g/ml after 30h, the acid amount was better than the other experimental groups.3. Orthogonal array design was employed to determine the optimal conditions of lactic acid fermentation.The results are as follow:the ratio of wheat bran juice and Chinese date plasma is 1:2, inoculum is 8%, initial brix is 11%, temperature is 40℃. Under the optimal conditions, the content of acid is 0.93 g/100ml.4. After fermentation, the optimal arrangement scheme was studied:the ratio of stoste and water is 1:10, sucrose 50%, NaCl 0.3%, glycerin 0.1%. The product is of eutrophy and good taste.5. Natural clarification, centrifugation clarification, kieselguhr clarification were used to clarificate the product. Clarity, acid, amino acid nitrogen, reducing sugar, and storage rating of SSC were tested after clarification. The results showed centrifugation was the optimal clarification method, which is simple and practicable.6. Different sterilization methods were chosed. After organolepticinvestigaation and heat preservation tests, the optimal sterilization condition was obtained as follows: temperature is 85℃, sterilization time is 10min.7. The content of acid, reducing sugar, amino acid nitrogen of the wheat bran and the, chinese date plasma have been vast scale increased compared with the control group. During the whole fermentation process. The amount of acidity and main amino acid have also been increased, in addition, The mix of wheat bran and chinese date plasma can promote the complementation different amino acid, which makes the beverage more nutritional.