低糖乳酸菌发酵胡萝卜果脯工艺

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.