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。
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.
出处
《中国酿造》
CAS
北大核心
2006年第7期68-70,共3页
China Brewing
关键词
果胶酶
固定化酵母
果醋
pectinase
immobilization of yeast
fruit vinegar
