2004•Food Science and Technology InternationalRequires access
Preparation of persimmon juice by lactic acid bacteria fermentation
Lei De-zhu
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Abstract
Methods to prepare persimmon juice through lactic acid fermentation were introduced in this paper. The content of acid, reduce sugar, fat and vitamin C in raw material and production were detected. The result show that favorite temperature for fermentation was 30℃ while the mixture of AS1.1482 and 6038 was inoculated at 6% volume in a portion of 2∶1. The production has not only plenty of nutrition, but also the unique flavor of lactic acid fermentation, and might be used as a kind of health-giving drink.