Food and Fermentation Industries >

2011 , Vol. 37 >Issue 05: 123 - 126

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2011.05.027

Food and Fermentation Industries

Research on Technique of Preserved Peaches by Lactobacillus Fermentation

  • Zhang Xiao-li ,
  • Zhao Chun-yan ,
  • Wu Xing-zhuang ,
  • Zhang Hua ,
  • Lu Ming ,
  • Wang Xiao-he
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Online published: 2011-05-25

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Abstract

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.

Key words： peach; lactobacillus fermentation; preserved fruit

Cite this article

Zhang Xiao-li , Zhao Chun-yan , Wu Xing-zhuang , Zhang Hua , Lu Ming , Wang Xiao-he . Research on Technique of Preserved Peaches by Lactobacillus Fermentation[J]. Food and Fermentation Industries, 2011 , 37(05) : 123 -126 . DOI: 10.13995/j.cnki.11-1802/ts.2011.05.027

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