| 芒果醋的酿造工艺研究 |
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| 引用本文： | 张斌,郑桂富,马龙. 芒果醋的酿造工艺研究[J]. 中国酿造, 2006, 0(7): 68-70 |
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| 作者姓名： | 张斌 郑桂富 马龙 |
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| 作者单位： | 蚌埠学院食品科学与工程系,安徽,蚌埠,233000 |
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| 摘 要： | 以芒果为原料，经酒精发酵和醋酸发酵制得芒果果醋。添加0．15％-0．2％的果胶酶进行酶解处理，解决了芒果中含有大量果胶不利于发酵的问题；固定化酵母进行酒精发酵，缩短了澄清时间。产品风味纯正，带有蜜甜味，是一种有营养价值的保健型果醋。
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| 关 键 词： | 果胶酶 固定化酵母 果醋 |
| 文章编号： | 0254-5071(2006)07-0068-03 |
| 修稿时间： | 2006-01-12 |
Brewing technology of health-care mango fruit vinegar |
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| ZHANG Bin,ZHENG Gui-fu,MA Long. Brewing technology of health-care mango fruit vinegar[J]. China Brewing, 2006, 0(7): 68-70 |
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| Authors: | ZHANG Bin ZHENG Gui-fu MA Long |
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| Abstract: | Mango fruit vinegar was produced through alcohol and acetic acid fermentation using mango as raw material.0.15-0.2% pectinase was used for enzymolysis so as to solve the negative impact on fermentation brought by the large quantities of pectin contained in mango.Yeast was immobilized to carry out alcohol fermentation,shortening the time to clarify.The product had a pure flavor,sweet tastes and high nutrient value. |
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| Keywords: | pectinase immobilization of yeast fruit vinegar |
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