| 摘要 |
The invention relates to a process of treating juice having a high protein and sugar content, obtained by squeezing vegetable matter to be used as foodstuff. This process comprises the following steps: - submitting said juice issuing from a squeezing press to a first inoculation with a first mesophile homofermentative lactive bacteria in a proportion of at least 10<4> bacteria per millilitre; - maintaining the thus inoculated juice at a temperature comprised between 28 and 35 DEG C, preferably 30 DEG C, during 15 to 20 hours, under slow agitation and without aeration, so as to obtain a suspension constituted by an insoluble fraction of vegetable and microbial proteins, and a residual liquid phase, said suspension having a pH comprised between 4.2 and 4.5; - separating said insoluble fraction from said liquid fraction; and - separately treating the residual liquid and said insoluble fraction. n |
