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STUDY OF THE LACTIC-ACID-FERMENTED TOMATO-CARROT ADMIXTURE JUICE

Kong Ling-ming

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Abstract

To develop a fermentative beverage from carrot and tomato,lactobacillus bulgaricus were used toferment corrot-tomato juice.Comprehensive research inoculated the quantity, ferment temperature and fermenttime etc factor,which making the best craft parameter.The result indicated that the optimum liquid formulaissetwith 41 ℃ for fermentation temperature, 24 h for fermentation time, and 3 % vaccination; and the optimumformula of the fermentation beverage was formed by sucrose 8 %, citricacid 0.05 %, CMC-Na 0.4%.

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What this paper is about

To develop a fermentative beverage from carrot and tomato,lactobacillus bulgaricus were used toferment corrot-tomato juice.Comprehensive research inoculated the quantity, ferment temperature and fermenttime etc factor,which making the best craft parameter.The result indicated that the optimum liquid formulaissetwith 41 ℃ for fermentation temperature, 24 h for fermentation time, and 3 % vaccination; and the optimumformula of the fermentation beverage was formed by sucrose 8 %, citricacid 0.05 %, CMC-Na 0.4%.

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Available abstract

To develop a fermentative beverage from carrot and tomato,lactobacillus bulgaricus were used toferment corrot-tomato juice.Comprehensive research inoculated the quantity, ferment temperature and fermenttime etc factor,which making the best craft parameter.The result indicated that the optimum liquid formulaissetwith 41 ℃ for fermentation temperature, 24 h for fermentation time, and 3 % vaccination; and the optimumformula of the fermentation beverage was formed by sucrose 8 %, citricacid 0.05 %, CMC-Na 0.4%.

Key concepts: Fermentation, Food science, Carrot juice, Sucrose, Lactic acid, Chemistry, Lactobacillus, Inoculation

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