木瓜保健果醋的工艺研究  

Research on processing technology of papaya healthy vinegar

作　　者：王蕊[1] 高翔[1] 

机构地区：[1]江苏食品职业技术学院,江苏淮安223001

出　　处：《中国酿造》2004年第8期35-37,共3页China Brewing

摘　　要：木瓜营养丰富,且具有良好的保健功能,以木瓜为原料,采用液态发酵法,经过酒精发酵和醋酸发酵,研制出风味独特、营养保健的木瓜醋,对开发木瓜保健调味品具有重要意义。该文对木瓜果汁浸提、酒精发酵、醋酸发酵等主要工艺进行了研究。Pawpaw is rich in nutrients and has healthy function. Using papaya as raw material and adopting liquid-state fermentation method,the papaya vinegar was produced by alcohol fermentation and acetic fermentation.The papaya vinegar with unique flavor and healthy function was significant to develop papaya healthy condiments.Main techniques as papaya juice extraction,alcohol fermentation,acetic fermentation were also studied.

关 键 词：木瓜汁 酒精发酵 醋酸发酵 

分 类 号：TS264.2[轻工技术与工程—发酵工程]