Study On Fermentation Technology Of Jujube Juice With Probiotics

Although China has large jujube production,short storage time lead to the severe sales situation.Also,the types of jujube are not rich in variety so that the deep processed products are very few.Therefore,the fermentation with fresh jujube juice and jujube juice concentrates as raw material is carried out by L.casei,Lactobacillus brevis,Tibet Ling Mushroom,Saccharomyces four kinds of fermentation of yeast strains for single fermentation in this study.The influence of fermentation on the quality of jujube juice is studied by analyzing the flavor changes of fresh and concentrated jujube juice and the dynamic changes of nutritional components,etc.Further,the best fermentation strain and fermentation time are screened out.In general,the purpose of this study is to provide reference for the development of jujube juice health drink with high added value.The research results of the study in this paper are as follows:Through the contrast of fermentation process,we determine the single strains of Lactobacillus casei,Lactobacillus brevis,Tibet Ling Mushroom,Saccharomyces fermentation conditions for 37?and 37?and 37?and30?constant temperature incubator for culture,and aiming at the condition of the single strains of bacteria and compound contrast get Lactobacillus casei,Lactobacillus brevis,Tibet Ling Mushroom,Saccharomyces=1:1:1:1strains for fermentation.Under these conditions,the fresh jujube juice and the concentrated jujube juice can be evaluated,and it can be obtained that the number of viable bacteria of Lactobacillus casei fermented in a single strain of probiotics in the fresh jujube juice for 24 h reaches 8.71 CFU·m L^-1,and the total sugar is 171.608 mg/100 g,The content of vitamin C is 236 m L/100m L,the total acidity is 1.823 g/100 g,the content of vitamin C is as high as236 m L/100 g,and the sensory evaluation reaches 82 points;Concentrated jujube juice is diluted 5 times in a single strain of probiotic fermentation with Lactobacillus casei fermented for 24 hours.The total sugar content is293.791 mg/100 g,the total acidity is 2.187 g/100 g,and the vitamin C content is 65 m L/100 g.The evaluation is as high as 86 points.In the compound fermentation of fresh jujube juice,Lactobacillus casei and Tibetan Ling mushroom mixed strains were fermented for 24 hours.The logarithm of viable bacteria reached 7.54 CFU·m L^-1in 24 hours,and the total sugar content was 178.731 mg/100 g,total acidity is 2.268 g/100 g,vitamin C content reaches 245 m L/100 g,sensory evaluation reaches 73 points;Fermentation of the compound bacteria in the concentrated jujube juice yields a dilution of 5 times.In the jujube juice of Lactobacillus casei and Lactobacillus brevis fermented for 24 hours,the total sugar content is259.555 mg/100 g,the total acidity is 2.538 g/100 mg,and vitamins.The C content reached 67 m L/100 g,and the sensory evaluation reached 74 points.These probiotics fermented jujube juice not only have high sensory evaluation,but also have strong retention of other p Hysical and chemical properties.In summary,the probiotic fermentation of fresh jujube juice is obtained.Lactobacillus casei is fermented for 24 h and the mixed strain of Lactobacillus casei and Tibet Ling mushroom is selected for 1:1 fermentation for 24 h;for the probiotic fermentation of concentrated jujube juice,the dilution is 5 times.Lactobacillus casei fermented for 24 h and the mixed strain of Lactobacillus casei and Lactobacillus brevis fermented for 24 h with a dilution of 5 times,which could achieve the best p Hysical and chemical properties of jujube juice.