复合发酵型花生红枣功能饮料的研制

以花生仁、红枣、冰糖为原料，将花生仁、红枣分别制成花生浆和枣浆后按一定比例混合成“混浆”，加入冰糖溶解混匀，接种经驯化的乳酸混合菌进行乳酸发酵，由正交试验筛选出混浆发酵的冰糖添加量、接种量、发酵温度及花生浆：枣浆值，制成富于独特的营养与保健功能且风味诱人的饮料。

Development of fermented compound functional drink of peanut and red jujube

Shelled peanut,red jujube and rock candy were used as the raw materials.Thick peanut juice and jujube juice were separately made,which were mixed at a certain ratio to give a juice mixture.Rock candy was uniformly added to the mixture,which was then subjected to lactic acid fermentation with domesticated mixed Lactobacillus.The optimal rock candy dosage,inoculum size,fermentation temperature and the ratio of peanut juice to jujube juice were determined by orthogonal tests to obtain a drink featured by unique nutritional and healthcare effects and attractive flavour.