Preparation of Navel Orange Jam by Fermentation of Lactic Acid Bacteria
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Abstract:
The process conditions of a navel orange jam were investigated in this paper, in which navel orange and its peels were used as raw material and fermented by lactic acid bacteria. The influence on the quality of navel orange jam was investigated and the optimum conditions were obtained by orthogonal experiments as following: fermentation time 24 h, navel orange peel-orange ratio 1:4 and custer sugar dosage 40%. The navel orange jam was prepared with golden yellow color, good flowing property and a moderately sweet and acid flavor.
