| 摘要 |
Preserved vegetable juices are produced with the simultaneous recovery of lactic-acidic residues by lactic acid fermentation and subsequent pasturization by subjecting a vegetable mash to lactic acid fermentation until the pH-value has dropped to at least 4.5 whereafter the juice is squeezed out of the mash and is pasteurized before or after decanting. Unfermented mash may be added to the fermented mash prior to squeezing out the juice. The juices are pasteurized either before or after bottling. An alginate solution may be added to the mash before fermentation. Juices of potatoes, turnips, carrots, cabbage, tomatoes and cucumbers are referred to. The residues may be used as fodder alone or mixed with green fodder or additionally with non-fermented residues. |
