Description
Fermented fruit preserves are produced by lactic acid bacterial fermentation of high‑sugar fruit, followed by a brief heat shock that sets a low‑methoxyl pectin gel.
Technical
During fermentation, lactic acid bacteria convert sugars to lactic acid, lowering the pH to 3.2–3.8 and promoting calcium‑mediated cross‑linking of low‑methoxyl pectin. The resulting gel network is stabilized by a short heat shock (95 °C, 3–5 min) that inactivates residual microbes while preserving the pectin structure. Precise control of temperature, pH, and sugar concentration is essential to prevent off‑flavors and ensure a firm, shelf‑stable product.
Science
Primary Reaction
Lactic acid fermentation of sugars to lactic acid, lowering pH and enabling calcium‑mediated low‑methoxyl pectin cross‑linking
Sensory Profile
Aroma ()