中文摘要：

该研究以枸杞汁和红枣汁为主要原料，采用海藻酸钠包埋乳酸菌的发酵方式，采用多菌种共固定化发酵制备枸杞红枣乳酸饮料。结果表明，最佳条件为枸杞汁、红枣汁体积比1：2，氯化钙物质的量浓度0．05mol／L，海藻酸钠质量分数7％，接种量10％，发酵时间35h，蔗糖添加量9％，添加甜味剂、乳酸钙等辅料，可调配成酸甜可口、营养丰富的枸杞红枣乳酸饮料；该研究为工业化生产品质优良的乳酸饮料提供理论依据，并且对提高水果产业的附加值具有十分重要的现实意义。

英文摘要：

Using Lycium chinense and date as the main raw material, by the fermentation method of alginating embedding of lactic acid bacteria, the L. chinense and date yoghourt drink was prepared. Under the condition of L. chinense juice and date juice ratio 1：2, calcium chloride concentration 0.05 mol/L, seaweed acid sodium concentration 7%, inoculum 10%, fermentation time 35 h, sucrose addition 9%, and with the addition of sweetner, calcium lactate and so on, the delicious and nutritious yoghourt drink was obtained. This research can provide theory basis for industrial production of good quality yoghourt drink, and it has significance value for improving the add value of fruit industry.