Bran and red jujube juice lactic acid fermentation beverage and preparation method thereof

[0051] Taking the preparation of 100kg of bran jujube juice lactic acid fermented beverage as an example, the raw materials used and their quality ratios are as follows:

[0052] Bran juice with 4.1% soluble solids 62kg

[0053] Jujube juice with 7% soluble solids 31kg

[0054] Protein sugar 2kg

[0055] Sodium chloride 1.5kg

[0056] Glycerin 0.5g

[0057] Lactic acid bacteria seed solution 3kg

[0058] Its preparation method is as follows:

[0059] 1. Prepare bran juice

[0060] (1) Expanded cultivation of Aspergillus niger strains

[0061] Take the bran, add water with 1.2 times the weight of the bran, mix well, put it into a triangular flask, plug the mouth of the bottle with a cotton plug, sterilize it in an autoclave at 121°C for 30 minutes, take out the bran, shake it up, Cool to 35°C, insert AS3.4309 Aspergillus niger strain activated with Chapei's medium under sterile conditions, culture at 32°C for 72 hours, and shake the flask once every 8 hours.

[0062] Th...

[0087] Taking the preparation of 100kg of bran jujube juice lactic acid fermented beverage as an example, the raw materials used and their quality ratios are as follows:

[0088] Bran juice with 4.1% soluble solids 65kg

[0089] Red date juice with 7% soluble solids 29kg

[0090] Protein sugar 1.5kg

[0091] Sodium chloride 1.2kg

[0092] Glycerin 0.2kg

[0093] Lactic acid bacteria seed solution 3.1kg

[0094] Its preparation method is the same as that of Example 1, and the lactic acid fermented beverage of bran and jujube juice is prepared.

[0096] Taking the preparation of 100kg of bran jujube juice lactic acid fermented beverage as an example, the raw materials used and their quality ratios are as follows:

[0097] Bran juice with 4.1% soluble solids 59kg

[0098] Red date juice with 7% soluble solids 31.1kg

[0099] Protein sugar 2.5kg

[0100] Sodium chloride 1.8kg

[0101] Glycerin 0.6kg

[0102] Lactic acid bacteria seed solution 5kg

[0103] Its preparation method is the same as that of Example 1, and the lactic acid fermented beverage of bran and jujube juice is prepared.