2003•Unpublished venueRequires access
Study on technology for lactic acid fermented tomato beverage
Chen Zhong-jie
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Abstract
A new lactic acid fermented beverage was made from tomato by fermentation with Lactobacillus Bulgaria and Streptococcus Thermopiles (1:1). The optimum temperature and suitable time were determined in the experiment. Inoculation quantity, temperature, initial pH, etc. were studied to get the main technological parameters. The flow chart for the fermentation of tomato juice was obtained, with which a beverage with the unique fragrances of tomato juice and lactic acid fermentation was produced.