| 摘要 |
A licorice beverage was manufd. by fermn. Thus, Glycyrrhizin was removed from 1Kg licorice in 5 litre of water by acidtreatment and filtration. The resulting licorice soln. was boiled at 90-100≦̸C for 1 h, adjusted to pH 4-5, liquefied, mixed with 1-2% diastatic enzyme, treated at 60≦̸C for 1 h, and then filtered. The filtrate was mixed with 4% skim milk, sterilized, and incubated with 1-2% Lactobacillus sp. at 37-42≦̸C for 24 h. After the cultivation, the broth was mixed with a seasoning contg. sucrose, fructose, sorbitol, vitamin A, vitamin E, and vitamin C t give a final product.
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