| 摘要 |
A fermented drink is prepd. by (a) mixing 1-30 % skim milk, 0.1-2.0 % Na-citrate, 1-40 % herb juice and water, and sterilizing, (b) innoculating starter into the obtd. mixt, fermenting at 18-60 deg.C to 0.2-5 % acidity, and quick cooling to obtain the fermented soln. (I), (c) re-mixing the (I) with one or more of herb juice, sugars, vit. C, citrate, gum, water etc., (d) homogenizing the re-mixed soln. under 50-400 kg/cm2, and (e) sterilizing the obtd. soln. at 50-150 deg.C for 1 sec.-3 hrs and deairing to obtain the final product. The starter is one or more of S. theomophilus, S. lactis, S. cremoris, L. bulgaricus, L. acidophilus or L. casei. The herb is Eucommia ulmoides, Cassia leguminosae, Chinese matrimony vine, ginseng, ganoderna, Schizandrae fructus etc..
|
