Study on the Fermentation Technology of White Gourd Juice with Lactic Acid Bacteria

White gourd juice was fermented with lactic acid bacteria.Through changing fermentation temperature,amount of strain,as well as optimizing beverage tastes,a new kind of white gourd beverage containing lactic acid bacteria was developed to meet consumers' tastes.By determination of changes of pH,ammonia nitrogen,total acid,reducing sugar,and the number of lactic acid bacteria during fermentation process,combined with sensory evaluation,the best fermentation conditions was achieved as follows:temperature 33 ℃,inoculation amount 1.0%,fermentation time 2d.Results also showed that by adding 1.0% sugar and 0.025% citric acid,without salt the best taste could be abtained.