Production Technology of Compound Juice with DVC Lactic Acid Bacteria
Compoun juice of carrots,pumpkins,papaya and pineapple is produced by liquid fermentation,and using DVS lactic acid bacteria as strain.The results show that the optimum fermentation technology of compound juice are as follows the best ratio of carrots,pumpkins,papaya,pineapple is 4 ∶ 3 ∶ 1 ∶ 2,juice conten 60％,inoculated quantity 0.2％,the fermentation temperature of 38 ℃,the fermentation time of 22 hours,stabilizer xanthan gum 0.02％,CMC6 0.02％.
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