Traditional lactic acid bacteria drinks are fermented from lactic acid bacteria using dairy products as raw materials. With the development of fruit and vegetable foods, lactic acid fermentation has penetrated into the processing of fruits and vegetables. Therefore, according to the nutritional characteristics of tomato and carrot, it is of great significance to develop and produce tomato, carrot, and lactic acid bacteria beverages. The processing technology is as follows: 1. Preparation of fruit and vegetable juice: The tomato is cleaned with 0.1% sodium phosphate solution, cut into four pieces, and beaten and filtered in a multi-functional food processing machine to obtain 4.5% sugar raw tomato juice. The carrots were also washed, crushed in a food processor, and then filtered through a 0.5 mm filter to obtain a carrot juice with a 5% solids content. 2, deployment: a certain proportion of carrot juice mixed with tomato juice, add a certain amount of skim milk powder, adjusted to PH6.5. 3. Sterilization and Fermentation: The mixture was incubated at 95°C for 10 minutes, cooled to about 40°C and mixed with Lactobacillus bulgaricus and Streptococcus thermophilus (additive amount of 1106 in 1 ml culture solution). Time, the highest acid production rate. 4. The fermented solution is blended with sterilized sugar, stabilizer, and essence. 5. Homogenization and degassing: The formulated beverage is degassed by high pressure homogenization and 0.15 MPa vacuum to avoid oxidation of the finished product. Afterwards, it can be filled and packaged. The sensory indicators of the beverage; color light pink, showing a uniform turbid state, long home without stratification; taste sweet and sour, fruity fragrance.
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