| 营养型木瓜果酒的酿制技术 |
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| 引用本文： | 赵贵红. 营养型木瓜果酒的酿制技术[J]. 中国酿造, 2007, 0(1): 73-74 |
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| 作者姓名： | 赵贵红 |
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| 作者单位： | 菏泽学院,园艺工程系,山东,菏泽,274030 |
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| 摘 要： | 以木瓜为原料,加入20U/mL～30U/mL果胶酶和纤维素酶,经酶解成木瓜汁,发酵制得营养型木瓜果酒。该产品不仅营养价值高,风味独特,而且还具有一定的保健作用。
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| 关 键 词： | 木瓜 木瓜汁 发酵 |
| 文章编号： | 2054-0571(2007)01-0073-02 |
| 修稿时间： | 2006-02-05 |
Brewing technology of papaw wine |
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| ZHAO Gui-hong. Brewing technology of papaw wine[J]. China Brewing, 2007, 0(1): 73-74 |
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| Authors: | ZHAO Gui-hong |
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| Abstract: | The papaw wine with health function was produced using papaw,then mixed with pectinase and cellulose.The product had not only high nutritive value and special flavor,but also health function. |
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| Keywords: | papaw papaw juice fermentation |
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