乳酸菌及内生菌联合发酵制备黑化红枣汁

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中图分类号：TS255.36 文献标志码：A 文章编号：1008-1038（2025）09-0026-07

DOI：10.19590/j.cnki.1008-1038.2025.09.005

Preparation of Blackened Jujube Juice by Combined Fermentation ofLactic AcidBacteriaandEndophyticBacteria

WANGWeizhen，WANGZiyi，HUANGYingzi，HUIXuekuan* （College of Food Science and Engineering，Shandong Agriculture and Engineering University， Jinan 250000， China）

Abstract： Using Jinsi Ziziphus jujuba as the primaryraw material，Lactobacillus plantarum and endophytic bacteriaisolated from red jujubes were used to co-ferment jujube juice in a liquid state to prepare blackened red jujube juice.Sensory evaluation and pH were adopted as evaluation indices.The process parameters of blackened red jujube juice were optimized through single-factor experiments and orthogonal experiments.The resultsindicated that theoptimal technological conditions for blackenedred jujube juice wereas folows： fermentation temperature of 41 C ，fermentation time of 36h ，and inoculation amount of lactic acid bacteria of

1.5‰ . Under these conditions，the sensory score of blackened red jujube juice reached 88.9，and the pH remained stable at 4.O5.The product exhibited a unique color imparted by the blackening process，with a rich aroma，mellow taste， harmonious sweet-sour flavor，no unpleasant odor or taste defects，thus providing a favorable drinking experience.This study analyzed thevariations in nutritional and bioactive components during the fermentation of red jujubes，optimized the mixed-strain fermentation process，and monitored the changing paterns of sensory quality and organic acids during the blackening process of red jujubes. Furthermore，the technical issues in the processing of blackened red jujubes were further explored.This research provideda theoretical basis for the high-value utilization of inferior jujubesand the development of black jujube-related products.

Keywords：Ziziphus jujuba; endophytic bacteria;Lactobacillsplantarum;joint fermentation；nutritionalcomposition； acidity

山东金丝小枣（Ziziphusjujuba）属于鼠李科枣属的多年生落叶乔木或灌木，是我国传统的药食同源植物之一Ⅲ。（剩余8827字）