西番莲发酵工艺研究进展  

Research Progress on Passion Fruit Fermentation Technology

作　　者：朱香澔 张娟 黄永泽 伍淑婕[2,3] 康超 ZHU Xianghao;ZHANG Juan;HUANG Yongze;WU Shujie;KANG Chao(Vocational College of Economics and Trade,Nanning 530000,China;School of Food and Biology,Hezhou University,Hezhou 542899,China;Guangxi Key Laboratory of Health Care Food Science and Technology,Hezhou 542899,China;College of Food and Quality Engineering,Nanning University,Nanning 530000,China)

机构地区：[1]广西经贸职业技术学院,广西南宁530000 [2]贺州学院食品与生物学院,广西贺州542899 [3]广西康养食品科学与技术重点实验室,广西贺州542899 [4]南宁学院食品与质量工程学院,广西南宁530000

出　　处：《食品安全导刊》2024年第17期146-148,共3页China Food Safety Magazine

基　　金：广西高校中青年教师科研基础能力提升项目资助(桂教科研[2022]2号2022KY1319);桂林市重点研发计划(20210208-3);国家重点研发计划子课题(2018YFD0901003);广西科技计划项目(桂科AC22080007);广西大学生创新创业训练项目(202211838026);校级生态环境保护研究专项课题(桂经贸职院教科[2022]40号JMST202205);广西自科基金面上项目(2020GXNSFAA297006);南宁学院教改项目(2023XJJG35)。

摘　　要：西番莲作为一种营养丰富、风味独特的热带水果,在食品工业中展现出广阔的应用潜力。本文探索了西番莲在酵素、果酒、复合果酒、果醋及其他衍生产品中的发酵工艺现状,旨在提升果酒品质并推动西番莲资源的产业化应用,为西番莲发酵工艺的优化和新产品开发提供理论指导。As a tropical fruit with rich nutrition and uniqueflavor,passion fruit has shown broad application potential in food industry.In this paper,the fermentation process of passion fruit in enzymes,fruit wine,complex fruit wine,fruit vinegar and other derivative products was investigated,aiming at improving the quality of fruit wine and promoting the industrial application of passion fruit resources,and providing theoretical guidance for the optimization of passion fruit fermentation process and the development of new products.

关 键 词：西番莲 发酵工艺 酵素 果酒 复合果酒 果醋 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程] TS205.5[轻工技术与工程—食品科学与工程]