Studies On Fermentation Technique Of Mixed Vegetable Juice With Tomato And Carrot By Lactic Acid Bacteria

Carrot and tomato were used as experimental materials in this article, Afterprocessing treatment, The vegetable juice was fermented by Lactic acid bacteria, theoptimum fermentation condtions were determined, Change of nutritional ingredients whenunfermented and fermented were studied.Lactibacillus acidophilus and Lactobacillus plantarum were screened asexperimental strains for fermentation of mixed vegetable juice; Biotechnology was used toimprove the juice yield and solid content of carrot; The ingredients of industrialfermentation culture were studied, as well as the starter ratio 3% and incubation time 14～18h; The optimum ratio of vegetable juice fermentation was: tomato juice: carrot juice=3:1, and with content of vegetable juice 60%; The optimum fermentation techniqueparameter were as follows:fermentation temperature 32℃and fermentation time 12h, Thedose of inoculum concentration of LactibaciIlus acidophilus and Lactobacillus plantarumwere 5% and 1% respectively, when the fermentation was performed under the optimumcondition, the acidity of fermented vegetable juice is above 0.5%; In this experiment,thecorrelation between three factors (fementation temperature x₁, inoculum size of Lpx₃,fermentation time x₄) with acidity were regressed,a regression equation has been obtained:Y=0.4394+0.102x₁+0.0388x₃+0.1107x₄-0.0163x₁².The dynamic change of pH,total acidity and viable cell counts during fermentationwere discussed; The content change of Vc andβ-carrotein were determined whenfermented and unfermented. The sugar depletion, the composition and content of aminoacid, organic acid when fermented and unfermented were studied by HPLC, The storagecharacter of fermented vegetable juice under 4℃were also determined; The results can beused as fundamental data for the development of vegetable-based-fermented products.Citrus juice was added to prepare fermented vegetable juice, the additive amount ofstabilizing agent and steril condition were studied. The products is a kind of healthy beverage with good color, odor and flavour, without any pigments or essence.