Study on Jujube Kvass Fermentation Process

[Objective]To optimize the fermentation process of jujube kvass.[Method]With hot air dried Jun jujube as experimental raw material,heat leaching and enzymolysis method were used to extract jujube juice.Effects of yeast inoculation quantity,fermentation temperature,time on quality of jujube wine were studied.With soluble solids,alcoholic strength,sensory quality as evaluation indicators,the optimum technique of jujube wine brewing was determined.[Result]Compared to the enzymatic conversion jujube,the quality of jujube juices which were extracted by using the heat extraction method is better.The optimum technique is extraction time 2.0 h,temperature 60 ℃,solid-liquid ratio 1∶6 g /ml.The optimum conditions for jujube wine brewing are yeast inoculation 0.2%,fermentation temperature 26 ℃,time 6 d.Through sensory evaluation,the optimum red jujube kvass was obtained with honey dosage 4%.[Conclusion] The study can provide a new way for utilization of red jujube,and reference basis for production of red jujube kvass.