本文以红枣为原料研制红枣乳酸饮料。红枣乳酸饮料的复合稳定剂用量为：黄原胶0.2%，酸性CMC 0.1%，果胶0.1%。最佳工艺操作参数为：红枣与水的混合比1:10(m/v)，发酵时间20 h，发酵温度40 ℃，乳酸菌的接种量3%，蔗糖的添加量为8%。

In the current studies, a new lactic acid bacteria drink was produced using red jujube as raw material. The used stabilizer consisted of three compounds (0.2% xanthan, 0.1% acidity CMC and 0.1% pectin). Besides, the best ratio of red jujube to water, fermentation time, temperature, Lactic acid bacteria inoculum and additive quantity of sucrose were found to be 1:10，20 h , 40 ℃, 3% and 8% , respectively.