Process Of Drinking Of Lactic Acid Fermenting Jujube

Jujube dates is specially characteristic fruit in our country.Always it was deeply loved by people because of its abundant nutrition value.However,fresh jujube fruit is so rich in moisture content,and it's not easy to storage.What's more,where the jujube produce is always in the agricultural big province.Relatively speaking,the local processing mode is single and out-dated.There are a lot of jujube fruit going mildew every year.And it is a great waste of resources for agricultural resources.If jujube product form is more,and the nutritional value of red jujube products are improved,the jujube fruit industry will has a big jump.1.Red jujube juice's preparation:from raw material selection,cleaning,drying,stone removing,grindering,enzymolysis,to centrifugal filter,these are described in more detail below.With the main reference index juice yield,orthogonal experiment was carried out.The optimal enzymatic hydrolysis conditions is pectin enzyme dosage 0.04%,the temperature 50?,and enzymolysis time 10 h.2.By single factor experiments,we can determine the three optimal levels of four conditions,sucrose content in the fermentation,fermentation temperature,fermentation time,jujube juice content.Then using response surface design method,the optimal fermentation conditions were determined.the optimal conditions is the sucrose content 9.0%,fermentation temperature 41 ?,fermentation time 7 h,jujube juice content 46.0%.The process of red jujube lactobacillus beverage acidity is 72.5 °T.3.There are lots of factors influencing the stability of lactic acid bacteria beverage,such as water quality,milk powder,adding amount of stabilizer.In experiments,stable agent content,homogeneous conditions and sterilization conditions were studied.The results are as follows.(1)stabilizer adding amount of orthogonal experiment.Through single factor experiment we can choose three kinds of stabilizers of better stability,xanthan gum,carboxymethyl cellulose sodium(CMC-Na),sucrose ester.And then by three factors three levels orthogonal experiment the adding amount of stabilizers were determined.Namely,It's xanthan gum 0.04%,CMC-Na0.04%,0.15%sucrose ester.According to the proportion of the amount,the production of stability of lactobacillus drink is best,layered rate is minimal.(2)Homogeneous conditions were determined by single factor experiments,the optimum condition for a quick homogeneous temperature is 60 ?,pressure 30 MPa,twice.With this condition the layered rate was at minimum,and the sensory properties was optimal.(3)Through a wide range of experiment repeated,with 70 ? and 20 min thermal sterilization,we can avoid casein dehydration,aggregation,and kill almost all the harmful bacteria.So the sterilization effect under the condition is the optimal.4.The standard of drinking of lactic acid fermenting jujube...