METHOD FOR PREPARING FERMENTED SOLUTION OF JAPANESE APRICOT AND JAPANESE APRICOT BEVERAGE COMPOSITION USING FERMENTED SOLUTION OF JAPANESE APRICOT PREPARED THE METHOD

摘要

PURPOSE: A producing method of a fermented Japanese apricot extract, and a Japanese apricot drink composition using the fermented Japanese apricot extract are provided to offer high palatability and nutrition to eaters. CONSTITUTION: A producing method of a fermented Japanese apricot extract comprises the following steps: mixing 1-20wt% of Japanese apricot juice, 10-40wt% of liquid fructose, 10-40wt% of malto-oligosaccharide, and the balance of water to obtain a first mixture; adding 0.1-10 parts of edible alkali compound by weight to 100 parts of first mixture by weight to obtain a second mixture having the pH of 4-5; sterilizing the second mixture for 10-30 minutes at 100-110 deg C, and cooling at 30-40 deg C; adding vegetable lactic acid bacteria into the second mixture to obtain a third mixture; fermenting and filtering the third mixture; and heating the third mixture for 5-20 minutes at 100-110 deg C to obtain the fermented Japanese apricot extract.