摘要
以柑橘为原料,对橘皮切丝处理,并进行乳酸发酵,然后与柑橘果肉混合,开发一种新型果酱。结果表明,添加浓度为5%(质量分数)左右的白砂糖,接种体积比为3%的乳酸菌培养液发酵36 h,可去除橘皮苦味涩味并减轻本身精油味道,改善橘皮的风味。果肉与发酵橘皮丝的配比为重量比10∶2,白砂糖添加量为重量比35%,浓缩时间为40 min。
Orange peels were sliced and fermented with lactic acid bacteria and then mixed with orange pulp to produce a new type jam.The results showed that the fermentation conditions of the peels were as follows,sugar 5 %,inoculation of lactic acid bacteria 3 %（ST：LB=1：1）.The orthogonal experiment showed the optimal jam production conditions were as follows,ratio of peels to pulp 10：2,sugar 35 %,concentration time 40 min.
出处
《食品研究与开发》
CAS
北大核心
2010年第12期122-125,共4页
Food Research and Development
关键词
橘皮
发酵
果酱
orange peel
fermentation： jam
