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PRODUCTION OF LACTIC ACID FERMENTED BEVERAGE BY INOCULATION OF LACTIC ACID BACTERIA STARTER INTO CULTURE LIQUID CONTAINING OPUNTIA DILLENII, LIQUID FRUCTOSE AND YEAST EXTRACT AND FERMENTING
PRODUCTION OF LACTIC ACID FERMENTED BEVERAGE BY INOCULATION OF LACTIC ACID BACTERIA STARTER INTO CULTURE LIQUID CONTAINING OPUNTIA DILLENII, LIQUID FRUCTOSE AND YEAST EXTRACT AND FERMENTING
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机译：通过将乳酸菌发酵剂接种到含有芒硝，果糖和酵母提取物的发酵液中来生产乳酸发酵饮料
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摘要
PURPOSE: A method of making a lactic acid fermented beverage by inoculation of a lactic acid bacteria starter into culture liquid containing an extract of Opuntia dillenii(Ker-Gawl.) Haw., liquid fructose and yeast extract and then fermenting is provided. The product is low in calories, high in nutrients and functionality while maintaining characteristic color of fruits of Opuntia dillenii(Ker-Gawl.) Haw. CONSTITUTION: Opuntia dillenii(Ker-Gawl.) Haw. is sterilized at 80deg.C for 10min and added with 5% by weight of liquid fructose and 1% by weight of yeast extract(20g/100mL) to give culture liquid for promotion of lactic acid formation, which is inoculated with 3% by weight of a lactic acid bacteria starter and fermented in a constant temperature incubator of 30deg.C. For formation of calcium lactate and quick reduction of pH, 1% by weight of edible CaCO2 solution(10g/100mL) is additionally added to the culture liquid. The lactic acid bacteria such as Lactobacillus ramnosus and Lactobacillus bulgaricus are used.
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