Rapid fruit and vegetable juice fermentation - by lactic acid bacteria or yeast addition and fermentation at higher temp.

摘要

A rapid fermentation system for fruit and vegetable juices is based on a concentrate of microorganisms which, in the case of lactic acid bacteria, are added at a rate of 5000 to 20,000 mill./cm3 (10,000-20,000 moll./cm3). The juice is left to feremtn at 36-38 degrees C for 50 to 90 min. until the pH-value has dropped to 4.0-4.2. The fermentation is then interrupted and the juice is pasteurized (80 degrees C) or cooled. This greatly reduces the otherwise required fermentation time of 12-16 hours. It does not affect the taste or colour of the beverage.