The server is under maintenance between 08:00 to 12:00 (GMT+08:00), and please visit later.
We apologize for any inconvenience caused
Login  | Sign Up  |  Oriprobe Inc. Feed
China/Asia On Demand
Journal Articles
Laws/Policies/Regulations
Companies/Products
Bookmark and Share
Research on Technique of Preserved Peaches by Lactobacillus Fermentation
Author(s): 
Pages: 123-126
Year: Issue:  5
Journal: Food and Fermentation Industries

Keyword:   乳酸菌发酵 果脯;
Abstract: 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。
Related Articles
No related articles found