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 peaches 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.