Optimization Of Fermentation Process Of Jujube And Development Of Room Temperature Yogurt

The lactic acid fermentation meTab.olites can enhance human immunity.At present,yoghurt-based lactic acid beverages have formed a commercial scale.The development of lactic acid fermentation products in fruits and vegeTab.les is a hot research topic in the fruit processing industry.According to the high sugar content of jujube,some sugars of lactic acid bacteria are converted into lactic acid.Due to the synergistic effect between meTab.olites,the typical aroma and aroma of fermented red dates are better,and the original nutrients and functional components of red dates can be retained.In this paper,the thermosTab.le probiotic Bacillus coagulans with independent intellectual property rights of Tianjin University of Science and Technology is used as the main strain,combined with Lactobacillus paracasei,Lactobacillus plantarum,Bifidobacterium animalis and Bifidobacterium adrenal,which are mainly composed of Lingwuchang red dates.Probiotics suiTab.le for their fermentation and combinations thereof.On this basis,the parameters of the mixed-stage fermentation process suiTab.le for the multi-strain of Lingwuchang red dates were determined.The suiTab.le formulation conditions for the production of jujube yoghurt were determined by a single factor test on the inoculation of skim milk powder,xylitol,red dates and lactic acid bacteria.On this basis,the optimum mixing conditions of jujube yoghurt were determined by the response process of viscosity and response surface analysis.Using the combination of test plane and Box-Behnken center response surface analysis,the fermentation formula of acid red jujube yoghurt was optimized by the viscosity of the response: the amount of jujube enzyme added was 1.53g/100 mL,the amount of xylitol added was 7.04g/100 mL,skim milk The amount of powder added was 12.53 g/100 mL,and the inoculum amount was 3.96 mL/100 mL.To study the characteristics of jujube yoghurt and original probiotic yoghurt storage.The jujube enzyme yogurt and the original yogurt were stored at 4 ° C for 20 days and 15 days,respectively,with the lowest pH.The pH value of the jujube enzyme yogurt is 4.16,and the pH value of the original yogurt is 4.21.The highest number of viable bacteria is 11.4×107 CFU/ml of jujube enzyme yogurt,and the original yogurt is 3.7×107 CFU/ml.The rheological curve shows that the storage of two yogurts increases the viscoelasticity.The jujube enzyme is stored for 15 days and then tastes the same.At the same time,the quality of the yoghurt remained good,and it began to deteriorate after 20 days.The quality of the yoghurt began to deteriorate after 15 days of storage.Jujube enzyme yogurt and plain yogurt are stored for 5-10 days with the best quality.In addition,the storage period of 4 ° C is confirmed to be 25 days.