Study on Fermentation Technology of Purple Potato Jelly by Lactic Acid Bacteria
In order to improve the quality of traditional jelly and enhance its nutritional value,this paper added raw materials such as purple sweet potato juice,white granulated sugar and edible gum on the basis of traditional jelly production technology,and made lactic acid fermentation purple sweet potato jelly by lactic acid bacteria.Through sensory evaluation,the effects of lactic acid bacteria inoculation amount,fermentation temperature and fermentation time on lactic acid fermented purple potato jelly were investigated.Combined with the results of single factor experiment and orthogonal experiment,the optimal fermentation parameters were determined as lactic acid bacteria inoculation amount 2％,fermentation temperature 38 ℃ and fermentation time 12 h.The lactic acid purple sweet potato jelly prepared under the optimal technological conditions had smooth taste,uniform color,moderate sweetness and sour,and unique flavor and appearance.
purple potatolactic acid fermentationjellyfermentation process
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