APPLE-FERMENTED PRODUCT AND FOOD, AND PRODUCTION METHOD OF THE SAME

摘要

Provided is a product comprising an apple base fermented with lactic acid bacteria, which maintains a high number of living bacteria, is freeze-dried stably so as to recover such a high number of living bacteria after thawing, and is useful for making foodstuff with excellent shelf life. The product comprising an apple base fermented with lactic acid bacteria is obtained by the method comprising the steps of: (a) diluting an apple base to a sugar content of 15 brix; (b) adjusting pH of the diluted apple base by using 1M dibasic sodium phosphate to 5.5-6.5; (c) sterilizing the resultant liquid; (d) cooling the dilution to room temperature and adding monobasic ammonium phosphate thereto in an amount of 0.025-0.2%(w/w); and (e) inoculating lactic acid bacteria into the resultant product and culturing the lactic acid bacteria for 24-48 hours.