Development of litchi beverage fermented by lactobacillus and yeast

The manufacture technique of litchi beverage fermented by lactobacillus and yeast was investigated through orthogonal and single-factor expts.The result showed that the optimal fermentation parameter:fermentation time was 20 h,lactobacillus inoculation was 1.5%,fermentation temperature was 32 ℃,pH was 4.0 and yeast inoculum was 1%,Fermented in a 10 L scale under the optimal condition,low-alcohol beverage with bright color and good quality was obtained,and the detection index of final product was better.