低糖乳酸菌发酵胡萝卜果脯工艺  

Technology of Low Sugar Preserved Carrot Lactic Acid Bacteria Fermentation

作　　者：鲁明[1] 吴兴壮[1] 张华[1] 张晓黎[1] 王小鹤[1] 迟吉捷[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

出　　处：《食品研究与开发》2014年第11期83-86,共4页Food Research and Development

摘　　要：以新鲜胡萝卜为原料,先进行乳酸菌发酵,然后制作乳酸菌发酵胡萝卜果脯。确定了低糖乳酸菌发酵胡萝卜果脯的加工工艺参数。发酵剂接种量为3%、发酵温度16℃~26℃、发酵时间9 d^17 d、糖液浓度45%、糖液煮渍时间45 min、烘制温度60℃、烘制时间12 h,制得的成品色、香、味、形俱佳。This article takes carrots as raw material, first the lactobacillus ferment, and then make the carrot preserved fruit by lactic acid bacteria fermentation.The process parameters of low sugar-carrot preserved fruit by lactobacillus fermentation are ascertained. The inoculum concentration of the leaven is 3 %, fermentation temperature：16℃-26℃, fermentation time：9 d-17 d, sugar solution concentration：45%, sugar solution boiling time：45 min, baking temperature：60℃, baking time 12 h. The product was perfect color, fragrance, taste, shape.

关 键 词：胡萝卜 乳酸菌发酵 糖渍 烘制 低糖果脯 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]