Method for Manufacturing Fermented Liquid of Raspberry and the Raspberry Obtained Thereby

摘要

A method of manufacturing fermented Rubus seed liquid is provided to obtain the fermented liquid having high antioxidant effect and increased the palatability when added to cake. Rubus seed is mixed with 25 parts by weight of sugar and 5 parts by weight of glucose and is fermented at 15 to 18deg.C for 72 to 96hr under well ventilated conditions while agitating one or two times so as to produce fermented Rubus seed liquid with a saccharinity of 34% and a pH of 5, based on sugar with a saccharinity of 100%. The fermented Rubus seed liquid shows 56.70± nitrite scavenging ability(NSA) and 79.65±1.2% electron donating ability(EDA).