| 摘要 |
PURPOSE:To prepare a lactic acid-fermented beverage, having improved flavor while practically using minerals, vitamins, etc., essential to fruits and suitable for drinking, by subjecting a mixture containing a treated fruit as a main raw material and a small amount of milk product to lactic acid fermentation. CONSTITUTION:A mixture containing a treated fruit preadjusted to provide pH >=4.5 of a mixture in an amount of >=20wt.% expressed in terms of raw fruit juice and an animal or vegetable milk product, e.g., skim milk powder, in an amount of 3-10wt.% expressed in terms of nonfat milk solid is prepared. The resultant mixture is then sterilized and cooled and a precultured general lactic acid bacterium, such as Lactobacillus.bulgaricus or Streptococcus. thermophilus, for food is added to carry out lactic acid fermentation at about 25-45 deg.C for about 4-20hr. Microbial cells, as desired, are separated to provide a fermentation liquor, which, as necessary, is concentrated and/or adjusted. |
