| 摘要 |
FIELD: food industry. ^ SUBSTANCE: production method for fermented cabbage juice includes preparation of raw products, chopping the cabbage, preparation of cabbage juice and its fermentation in presence of Lactobacillus plantamm lactic acid bacteria pure cultures with further clarification and packing of the end product. Before fermentation, juice separated from the chopped raw product is subject to 7-12 mJ/cm UV-bactericide irradiation, that allows carrying out fermentation process at lower temperature (18-25°C). Fermentation process takes 10-14 hours. Before sealing, juice can be saturated up to weight fraction of carbon dioxide to be not less than 0.3%. This method allows reducing fermentation time from 18 hours to 10-14 hours and to prepare fermented cabbage juice with improved organoleptic properties. ^ EFFECT: prepared juice is of light-yellow colour and pleasant sour-saltish taste without bitterness and with increased physiological value. ^ 1 tbl, 12 ex |
