Abstract: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.
