Abstract:With greengage and tomato as the main raw materials, a new drink was prepared by adding healthful inulin and then fermentation with compound lactic acid bacteria. The best formula is determined by orthogonal experiment of 4 factor 3 level, and integrated balance method. The optimum process conditions were: the ratio of greengage juice to tomato juice 2.5:1, 40% juice, 5% inulin, 7% sugar, 0.1% CMC-Na, 5% citric acid bacteria, Lactobacillus bulgaricus(Lb)-Streptococcus thermophilus(St)-Lactobacillus plantarum(Lp) ratio 1:1:3, fermentation temperature 45 ℃, fermentation time 6 h, refrigerated storage temperature and time of 4 ℃ and 20 h. The color of the product was bright yellow and clear with sweet and sour and refreshing taste. It had no obvious hierarchical precipitation but had distinctive flavor of greengage and fermentation products.
