The Research And Development Of Fig, Yam, Jujube Compound Beverage By Lactic Acid Bacteria Fermentation

The fig nutrition is rich,has many for medicinal purposes and the health care value.Soft texture with thin skin,and highly perishable nature after picking make it difficult for Fig fruits(Ficus carica L.)in circulation.Yam and jujube’s production in our country is very large.They both can be used as medicine or food.But the postpartum added value is low.In this study,figs,yam and jujube as test material.Aimed to increase the utilization of FIG,improve the profits of producer,rich the beverages of market,increase the selectivity of consumers.There are two essential factors in lactic acid bacteria beverage production process,which are the drink’s flavor and stability.There are three factors can influence the flavor of the beverage,which are the different selected of strains,the different of fermentation conditions,and the ratio of sugar to acid.While the stability is mainly affected by stabilizer and homogeneous conditions.Therefore,they are the relatively important parts in the whole fermentation technique.In this study,figs, yam and jujube as test material were juiced in different methods.The three kinds of juice are mixed according to different proportion.Then carried out the fermentation tests,then study the flavor and the stability.The study results showed that :1.Through the sensory evaluation and scoring to determine the combination of mixed juice was: fig juice∶Yam juice=5∶4,Jujube juice added 10%2.Mixed juice ratio determined in mixed juice respectively connected to the domestication of the single strain and mixed strain of lactic acid bacteria(Lactobacillus bulgaricus(Lb): Streptococcus thermophilus(St) =1∶1, 2∶1, 1∶2).According to the living bacteria number in the fermentation liquid determined the best ratio of strain was:Lactobacillus bulgaricus(Lb)∶ Streptococcus thermophilus(St) =1∶1;3.Through single factor test and orthogonal test, the optimum fermentation conditions were decided as following:the fermentation time was 24,the temperature of fermentation was 40 ℃,lactic acid bacteria inoculation amount was 3%;4.Through orthogonal test,sensory evaluation score to determine the allocation formula in fermentation liquid:1 times the amount of water for fermentation liquid,the amount of sugar added to 9%,adding 0.02% citric acid;5.Through single factor test and orthogonal test,determinate the most suitable ratio for compound stabilizer was:CMC-Na added 0.3%,Xanthan gum 0.03%,sodium alginate added 0.2%.The best homogeneous condition was:the temperature of homogeneous was40℃,the pressure of homogeneous was 35 MPa,the times of homogeneous is twice.