中国果菜2025，Vol.45Issue(9)：26-32,7.DOI:10.19590/j.cnki.1008-1038.2025.09.005
乳酸菌及内生菌联合发酵制备黑化红枣汁
Preparation of Blackened Jujube Juice by Combined Fermentation of Lactic Acid Bacteria and Endophytic Bacteria
摘要
Abstract
Using Jinsi Ziziphus jujuba as the primary raw material,Lactobacillus plantarum and endophytic bacteria isolated from red jujubes were used to co-ferment jujube juice in a liquid state to prepare blackened red jujube juice.Sensory evaluation and pH were adopted as evaluation indices.The process parameters of blackened red jujube juice were optimized through single-factor experiments and orthogonal experiments.The results indicated that the optimal technological conditions for blackened red jujube juice were as follows:fermentation temperature of 41 ℃,fermentation time of 36 h,and inoculation amount of lactic acid bacteria of 1.5‰.Under these conditions,the sensory score of blackened red jujube juice reached 88.9,and the pH remained stable at 4.05.The product exhibited a unique color imparted by the blackening process,with a rich aroma,mellow taste,harmonious sweet-sour flavor,no unpleasant odor or taste defects,thus providing a favorable drinking experience.This study analyzed the variations in nutritional and bioactive components during the fermentation of red jujubes,optimized the mixed-strain fermentation process,and monitored the changing patterns of sensory quality and organic acids during the blackening process of red jujubes.Furthermore,the technical issues in the processing of blackened red jujubes were further explored.This research provided a theoretical basis for the high-value utilization of inferior jujubes and the development of black jujube-related products.关键词
金丝小枣/内生菌/乳植杆菌/联合发酵/营养成分/酸度Key words
Ziziphus jujuba/endophytic bacteria/Lactobacillus plantarum/joint fermentation/nutritional composition/acidity分类
轻工纺织引用本文复制引用
王唯珍,王梓奕,黄英姿,回学宽..乳酸菌及内生菌联合发酵制备黑化红枣汁[J].中国果菜,2025,45(9):26-32,7.基金项目
山东农业工程学院大学生创新训练项目 （）
