2007•Food Science and Technology InternationalRequires access
Study on wild Sour-jujube juice lactic acid bacteria beverage
Aijun Li
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Abstract
Through on orthogonal design L9(34),the technology of sour-Jujube juice fermented by lactobacillus was studied.The results showed that the optimum formulation was the fermentation milk 30%,the sour-Jujube Juice 10%,suger 9%,the stable preparation 0.30%,42℃,4h,ratio of lactic acid bacteria 1:1,inoculation quantity 3%,Vc 25mg/mL.