Processing technique for tomato lactic acid beverage.

A new lactic acid beverage was prepared via lactic acid fermentation of tomato juice by Bulgarian lactobacillus and Streptococcus thermopiles.The best processing conditions were found as follows:ratio of water to tomato juice 9:1,PH 6.5,inoculums size 6%,ratio of Bulgarian lactobacillu to Streptococcus thermopiles 1:1,fermentation temperature 42 ℃,and fermentation time 35 h.The best formula of the additives for the tomato lactic acid beverage was as follows:sugar 4%,honey 4%,citric acid 0.06% and malic acid 0.015%.