西番蓮發(fā)酵工藝研究進展

摘 要：西番蓮作為一種營養(yǎng)豐富、風味獨特的熱帶水果，在食品工業(yè)中展現(xiàn)出廣闊的應用潛力。本文探索了西番蓮在酵素、果酒、復合果酒、果醋及其他衍生產(chǎn)品中的發(fā)酵工藝現(xiàn)狀，旨在提升果酒品質(zhì)并推動西番蓮資源的產(chǎn)業(yè)化應用，為西番蓮發(fā)酵工藝的優(yōu)化和新產(chǎn)品開發(fā)提供理論指導。

關(guān)鍵詞：西番蓮；發(fā)酵工藝；酵素；果酒；復合果酒；果醋

Abstract： As a tropical fruit with rich nutrition and unique flavor， 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.

Keywords： passion fruit; fermentation process; enzyme; fruit wine; compound fruit wine; fruit vinegar

西番蓮，又稱百香果、雞蛋果，富含維生素C、礦物質(zhì)、膳食纖維及多種生物活性化合物，如黃酮類、類胡蘿卜素等[1]。（剩余4576字）