Study On The Fermentation Process Of Jujube Dates Puree By Lactic Acid Bacteria

Jujube dates is a kind of Chinese special fruit with long history. It is rich in nutritious material and contains many kinds of physiologically active factor. As far as its high medical and health-care values is concerned, it wins warm praise from people. Fermented drink is made from fruit through the fermenting of lactic acid bacteria. The exploitation and research of jujube dates fermented drink blazes a new trial for the utilization of jujube dates resources, and will have a good prospect and economic benefit.With study on the processing technology of jujube dates fermented drink, the thesis makes a systematic research on the basic factors of fermentation, also provides a series of technology parameter for the production of jujube dates fermented drink. The experiment testifies as following:1 .This is the best condition of preparing jujube puree: jujube dates mixed with water of 5quantity, preheating for 5 minutes, then being heated at 100℃ for 10 minutes.2.The best method of starter tame: jujube puree content 50% and the bacteria content 6%at39℃ for 8 hours.3.The optimum condition of the jujube puree fermentation is that: lactose content 2%, content cane sugar 8% and the bacteria content 7% at 41℃.4.The optimum making-up program of fermented jujube puree is that: pH 3.7 and honey content 1%.5.The optimum mixture ratio of stabilizer is that: reduction content 0.09%, sodium alginate content 0.06%and agar content 0.15%.6.The optimum condition of homogenizing is twice at 60℃ under the pressure of 20MPa.7.The optimum condition of sterilizing is at 85℃ for 10 minutes.