Processing Study on Fermented Tomato Drink

Using tender tomato as raw materials, fermented with L. acidophilus, a kind of lactic acid fermented drink was developed. The optimum proportions of materials mixed are shown as fellows: ratio of tomato juice of to water 6:4, sucrose 10 %, and dry skim milk 5%. The most suitable fermented conditions are obtained by homogeneous design as follows: fermentation time 24 h, initial pH 5.8, fermentation temperature 38 ℃, and inoculum size 8%. The product is of comfortable taste, acid and sweet. It has fruit flavor of tomato and ferment flavor of lactic acid bacteria.