The optimum conditions of process were found out, the stability of lactic acid beverage of red jujube and hops were analyzed, also other factors impacting the product.

• 在研究中确定了发酵红枣酒花饮料的最佳工艺条件,对乳酸菌发酵红枣酒花饮料的稳定性和工序中影响制品的其他因素进行了分析探讨。