PREPARATION OF VEGETABLE OR FRUIT FERMENTED WITH LACTIC ACID BACTERIUM

摘要

PURPOSE:To provide the title vegetable or fruit useful as a raw material for processed foods such as vegetable juices without damaging the original color and flavor of the vegetable or fruit, by preliminarily treating the vegetable or fruit with an enzyme and subsequently fermenting the treated vegetable or fruit with lactic acid bacteria to ensure the lactic acid bacterium fermentation. CONSTITUTION:A vegetable or fruit (e.g. carrot) is preliminarily treated with an enzyme and subsequently fermented with lactic acid bacteria to provide the objective vegetable or fruit.