Process optimization on fermentation of jam with greengage and gingko
With greengage and gingko as the main raw material,and fermented with compound lactic acid bacteria.The best formula of the test is determined by orthogonal experiment of 4 factor 3 levels.The optimum process condition is:the ratio of greengage and gingko is 0.25,40% sugar,3% compound lactic acid bacteria,fermentation temperature and time of 40 ℃ and 24 h.The color of the product is green and yellow,the jam has glossiness with viscous,taste is sweet and sour.It has distinctive fl avor of greengage and gingko and fermentation products.