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Honeysuckle (Lonicera japonica Thunb.) Is a traditional Chinese herbal medicines are often used drinks, Chinese medicine that the honeysuckle can cure all moisture, all swollen poison, scabies, heat detoxification \, longevity effect, also has antipyretic and anti-inflammatory, antibacterial, antiviral, liver protection, lower blood lipids, hemostatic, anti-oxidation effects, by our people's favorite. Of honeysuckle mainly as a medicinal raw material supply major pharmaceutical companies pharmaceutical and household drinking the the honeysuckle drinks production scale is still in its preliminary stage. Although some honeysuckle drinks on the market, but the types of monotonous, processing depth. Therefore, the research and development of a new type of honeysuckle lactic fermented drinks, development the honeysuckle resources, improve the economic value of important practical significance. Honeysuckle, the test raw materials, add sugar, milk powder, lactic acid bacteria and other ingredients, the study of lactic acid bacteria and honeysuckle liquid fermentation relations as well as sugar, milk powder, inoculum size, fermentation temperature and other factors on the fermentation, using orthogonal experiment to optimize the most The best fermentation conditions; the honeysuckle lactic acid fermented beverage deployment, sterilization process, finalized a set of new fermentation can be used in the actual production of honeysuckle beverage processing process. The test results are as follows: to determine the optimum conditions of honeysuckle extracts prepared by orthogonal experiment: honeysuckle sifted through a 40 mesh sieve, extraction temperature 85 ° C, the ratio of water to 1:160, extraction time 40min. 2 trial found the beverage production honeysuckle content of lactic acid fermentation has not shown inhibition; able to grow well in the honeysuckle liquid Lactobacillus bulgaricus (Lactobacillus bulgaricus) and Streptococcus thermophilus strains Domestication acclimated ( Streptococcus thermophilus). Honeysuckle liquid fermentation conditions of single factor test and orthogonal test to explore the optimum conditions of honeysuckle lactic acid fermentation: 7% of the added amount of sucrose, milk powder add the amount of 7%, fermentation temperature 41 ° C, the inoculum size 3% bacteria ratio LB: ST = 1:1, fermentation time 10h. Studied by orthogonal test the deployment process of the honeysuckle lactic acid fermented drinks: best stabilizer formula to add 0.09% xanthan gum, 0.1% CMC-Na and 0.03% sodium alginate; the best seasoning recipe 0.015% ethyl maltol, 3% sucrose and 0.03% citric acid. 5. Determine the the best homogeneous conditions and the optimal sterilization conditions, are as follows: pressure 25MPa, temperature 60 ° C under homogeneous 2 times; 90 ° C under sterilization 10min. 6 get a new lactic acid fermented beverages, golden color and slightly milky white luster, with lactic acid fermentation flavor, sweet and sour taste, delicate texture characteristics.
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