METHOD FOR MANUFACTURING OF FERMENTED VEGETABLE JUICE Russian patent published in 2009 - IPC A23L2/02 A23L1/29 

FIELD: food products.

SUBSTANCE: method for manufacturing blended fermented vegetable juice involves grinding vegetables, juice extraction, blending and fermenting by starter. Tomatoes and topinambur are used as vegetable raw materials. For blending, tomato juice and topinambur juice are taken in the ratio of 1:1. Starter 1 or Starter 2 is used as starter. Starter 1 contains the following types of microorganisms: Bifidobacterium bifidum and/or B. longum and/or B. adolescentis and Lactobacillus acidophilus and/or Lactococcus lactis and subsp. diacetilactis and/or Streptococcus thermophilus. Starter 2 contains Bifidobacterium bifidum and/or B .longum and/or B. adolescentis and Lactobacillus plantarum and/or Lactococcus lactis and subsp. diacetilactis and/or Streptococcus thermophilus. Fermentation is carried out at 37±1°C during 12 hours up to acidity of 0.53÷0.55% in lactic acid equivalent and pH value of 4.8÷4.9. Then filtering is carried out.

EFFECT: juice has sinbiotic properties, the method allows for reduced fermentation time and expanded range of preventive food products for various age groups.

3 cl