2006•Beverage industryRequires access
Development of fermented lactic acid jujube juice with alcohol
Liu Hong-sheng
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Abstract
The L9(34) orthogonal design was applied to the study of the microbe proportion, fermentation time and temperature for a fermented jujube juice, with a view of finding out the optimum processing technological parameters. The results indicated that the optimal proportion was saccharomycete : lactic acid bacteria = 2 : 3,the fermentation time was 48h,and the fermentation temperature was 30℃ or 40℃ in different processes.