PROCESS FOR MANUFACTURE OF LACTOFERMENTED VEGETABLE JUICES Russian patent published in 1995 - IPC

FIELD: food industry. SUBSTANCE: essence of this process resides in grinding stock, separating and fermenting juice with combination including Lactobacillus plantarum AT and Streptococcus faccium M 3185 strains to be taken in 4 1 ratio at temperature of 30 to 37 C, extracting residue resulting from juice separation step with water at hydromodulus 2 1, isolating and admixing extract with juice in ratio of 1 1 prior to fermentation, and then introducing about 0.5 to 1.1 mass percent table salt and 2.8 to 3.2 mass percent sugar into fermented juice. EFFECT: excellent properties. 4 cl, 1 tbl