The preparation of a novel Zipiphi jujube drink by lactic acid fermentation.

Using milk and Zipiphi Jujube as main materials, a fermented beverage was produced via fermentation of Zipiphi jujube by Lactobacillus bulgaricus and Streptococcus thermophilus.The optimum formula was determined as follows: 10% Zipiphi Jujube pulp, 5% sucrose and 10% milk. The optimum fermentation conditions were determined by orthogonal experiment as inoculums size of 5%, temperature of 42℃ and fermentation time of 4 h, respectively. Fermented beverage showed promising color, smell and taste and had nutritive function.