酿制木瓜果醋的研究

RESEARCH ON THE FERMENTATION OF CARICA PAPAYEVINEGAR BY SHAKE-FLASK CULTURE

以湖北长阳县的木瓜为原料,采用液体摇瓶发酵法,制备营养丰富的保健醋。结果表明,木瓜汁经过酒化、醋化后涩味已完全消除,酸味也变得柔和,适合调配果醋饮料。

Production f nourishing healthful vinegar by shake flask culture with the raw material of Carica papaye from Changyang County, Hubei was studied. Through fermentation by yeast and Acetobacter, the acerbity of the juice of Carica papaye was removed and the sourness was subdued. It was suitable to prepare acetic acid beverage.