乳酸菌发酵桃脯制备工艺  

Research on Technique of Preserved Peaches by Lactobacillus Fermentation

作　　者：张晓黎[1] 赵春燕[2] 吴兴壮[1] 张华[1] 鲁明[1] 王小鹤[1] 

机构地区：[1]辽宁省农业科学院食品与加工研究所,辽宁沈阳110161 [2]沈阳农业大学食品学院,辽宁沈阳110161

出　　处：《食品与发酵工业》2011年第5期123-126,共4页Food and Fermentation Industries

摘　　要：以桃为原料进行乳酸菌发酵,然后利用发酵后的桃块经糖液煮制,常温浸糖,适温烘制做成乳酸菌发酵桃脯。通过试验,确定乳酸菌发酵桃脯制备方法:45%糖液煮至桃没有生心,糖煮时间10 min,常温浸糖时间24h,将浸糖后成型的桃块放入烘箱中,60℃烘制20 h。按照此方法制得的桃脯酸甜可口,不仅桃味浓郁,而且还具有乳酸菌发酵产品特有的风味。peaches was fermented by lactobacillus to make the peach block, then the peach block was cooked by sugar, soaked at normal temperature and dried . The result showed that the technique of lactobacillus fermented pea- ches was： peach block boiling in 45% sugar for 10 min until the peaches totally cooked, the soak in sugar for 24 h at normal temperature, then put the peach block into the oven and bake at 65℃ , 20 h. The preserved peaches taste sour and sweet, and not only have the peach flavor, but also the peculiar flavor that lactobacillus fermentation added.

关 键 词：桃 乳酸菌发酵 果脯 

分 类 号：TS255.42[轻工技术与工程—农产品加工及贮藏工程]