Studies on Manufacturing Lactic-acid-fermented Fruit & Vegetable Mixed Juice and Changes in its Constituents and Quality during Storage

• Main Authors: Jing-Yi Tang, 唐靜宜
• Other Authors: Andi Shau-mei Ou, Ph. D.
• Format: Others
• Language: zh-TW
• Published: 2003
• Online Access: http://ndltd.ncl.edu.tw/handle/04312303679736246067

碩士 === 國立中興大學 === 食品科學系 === 91 === Carrot, bitter melon, celery, yam bean and pineapple were selected as materials for lactic-acid-fermented fruit & vegetable mixed juice in this study. The materials were blanched at 98 ± 2℃, juiced, and then heated for 1 min at 90℃. For fermentation, the most suitable fermented lactic acid bacteria combinations were Lactbacillus casei subsp. casei＋Bifidobacterium longum、B. longum、B. longum、L. casei subsp. casei＋B. longum、L. delbrueckii subsp. Lactis＋B. longum for carrot, bitter melon, celery and yam bean, respectively, and all were fermented for 24 hr at 37℃. The ratio for fermented carrot juice, fermented vegetable juice (the ratio of fermented yam bean juice, fermented bitter melon juice and fermented celery juice was 1:1:1)and fermented pineapple juice were found as 70：15：15. The fresh pineapple juice then added as 40 % of above-mentioned fermented mixing juice. The purpose of this study was to produce lactic-acid-fermented fruit & vegetable mixed juice without sugar added and with anti-oxidative capability. The juice was filled in glass and PET bottles and pasteurized for 1.5 ~ 2 min at 72℃. After pasteurization, the juice was stored at 25, 4 and 0℃ for 14 days. During storage at 25℃, the juice both in glass and PET bottles were deterioted after 2 days, while at 4℃ and 0℃, the juices in glass bottles were deterioted after 12 and 14 days and in PET bottles after 10 and 12 days, respectively. The result of correlation analysis showed that the storage time was the most important affecting factor for the quality of products during storage.