| 摘要 |
FIELD: food products. ^ SUBSTANCE: method for manufacturing blended fermented vegetable juice involves grinding vegetables, juice extraction, juice blending in the ratio of 1:1 and fermenting by starter. Carrots and topinambur are used as vegetable raw materials. The following types of microorganisms are used as starter: Bifidobacterium bifidum and/or B. longum and/or B. adolescentis and Lactobacillus acidophilus and/or Lactococcus lactis and subsp.Diacetilactis and/or Streptococcus thermophilus (Starter No.1), or Bifidobacterium bifidum and/or B. longum and/or B. adolescentis and Lactobacillus plantarum and/or Lactococcus lactis and subsp. Diacetilactis and/or Streptococcus thermophilus (Starter No.2). The dosage of the starter to be added is 10%, and fermentation is performed at 371C during 12 hours up to the density of 0.242 to 0.292% in lactic acid equivalent and pH value of 6.1 to 6.3. Then filtering is carried out. ^ EFFECT: juice has sinbiotic properties, the method allows for reduced fermentation time and expanded range of preventive food products. ^ 3 cl, 2 tbl, 6 ex |
