Preparation of compound sauce on lactic acid bacteria pumpkin sweet potato

For the pumpkin,sweet potato as raw material,through orthogonal test ultimately determine the lactic acid bacteria pumpkin sweet potato best starter fermentation conditions:inoculation quantity as raw material,plus 3% of the weight of salt as raw material,0.6% of the weight of fermentation temperature 24 ℃,time and d.Lactic acid bacteria pumpkin sweet potato composite sauce for pumpkin ratio of raw materials:sweet potato1:2;The sugar to amount to raw material weight 40%;Sterilization temperature of 100 ℃,time 20 min.Products are in light yellow,delicate taste sweet and sour,including,has certain liquidity,no separation,no bleeding phenomenon,both pumpkin sweet potato natural faint scent,but also unique flavor of lactic acid bacteria,no peculiar smell.