Abstract:

A new-type lactic acid bacteria-fermented beverage was developed from Chinese wolfberry fruits and milk by the following procedures of protein removal from Chinese wolfberry fruit slurry by enzymolysis, fermentation of mixed hydrolysate of Chinese wolfberry fruit slurry and fresh milk using a Lactobacillus starter composed a mixture of Lactobacillus delbrueckii ssp. bulgaricus, Streptococcus thermophilus and Lactobacillus acidophilus and formulation of final product. Our results showed that the largest protein removal from Chinese wolfberry fruit slurry could be attained when the enzymolysis conditions were as follows: material/water ratio 3:1, papain dose 0.04%, pH 7.0－7.5, and temperature 50 ℃ for 90 min. The optimal formula of final beverage product to obtain the highest sensory score was composed of 25% hydrolysate of Chinese wolfberry fruit slurry, 65% fresh milk, 7% sucrose, 0.1% Lactobacillus starter, and 0.2% compound emulsion stabilizer.

Key words: Chinese wolfberry fruits, enzyme, fermentation, stability