PROCESS FOR OBTAINING A PROTEIN-ENRICHED VEGETABLE JUICE AND BAGASSE BY SEMISOLID FERMENTATION.

摘要

A process for obtaining a protein-enriched vegetable juice and bagasse by means of the semisolid fermentation of vegetable fractions under aerobic conditions, with the addition of at least 1% of yeast (sacharomyces cereveciae) and at least 2% of the ammonia sulphate nutrient. This process results more efficient with the use of a cutting machine. A food mixer and fermenter for increasing, with the process, the content of raw protein almost eight folds the content of nopal (Opuntia spp) or other vegetables in juice and bagasse, the juice being stored into closed containers with the addition of a preserver such as sodium metabisulfite in 0.3% ±0.1 and the bagasse being bagged after being dried in the shade.