Optimization of Lactic Acid Bacteria-Fermented Yam-Fruit-Vegetable Beverage Formulation and Process
A combination of bar yam,grapes,tomatoes,carrots,apples and honey were used as materials.Their combination,including 50％ yam juice,10％ grape juice,20％ tomato juice,10％ carrot juice and 10％ apple juice,was optimized using single element experiment.They,supplemented with 3％ honey,6％ granulated sugar,were fermented with 6％ lactic acid bacteria starter,consisting of Lactobacillus plantarum CZ,Lactobacillus plantarum CA and Lactobacillus plantarum CB in the 1 ∶ 1 ∶ 1 ratio,for 12 hours at 39 ℃ in order to develop a lactic acid bacterium fermented yam-fruit-vegetable beverage,whose protein content,fat content,reducing sugar content,sodium content,Vc content and pH value in turn are 0.004 kg · L-1,0.0121 kg· L-1,0.080 kg· L-1,0.000 182 kg· L-1,0.000 102 kg· L-1and 4.0±0.2.
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