Optimum Conditions for Making Lactic Acid Beverage by Using Broccoli Powder

Development of lactic acid beverage by using vegetable Part I

Abstract

We developed a novel lactic acid beverage by using broccoli powder in fermentation. Broccoli is reported to be rich in vitamin C and to provide various physiological functions. We have done a number of studies to select the lactic acid bacteria, the material content, the fermentation conditions and the sterilization conditions. The optimum conditions were as follows: Microorganism, Streptococcus lactis subsp. cremoris H-61; broccoli content, 3.2%; skim milk content, 5%; brown sugar content, 4%; white sugar content, 5%: sterile conditions, 70°C⋅15min; initial pH, not adjusted; fermentation temperature, 30°C; fermentation time about 36hrs. When the fermentation was performed under the optimal conditions, the taste and the aroma were the most acceptable. This lactic acid beverage prepared by using broccoli contained calcium (same as milk), a high level of iron (three times that of milk) and was retained vitamin C (not contained in commercial lactic acid beverages). Thus, by using broccoli, a lactic acid beverage with many inorganic components and high nutritive value can be developed.