Research on the Vinegar Fermentation of Carica papaye with Compounded Fruit

FOOD SCIENCE ›› 2005, Vol. 26 ›› Issue (10): 274-276.

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Research on the Vinegar Fermentation of Carica papaye with Compounded Fruit

ZHOU Guo-Ping, WANG Fang-An, ZHANG You-Hong

1.Biotechnology and Chemical Engineering Department, Wuhan Polytechnic University;2.Food Engineering Department, Wuhan Polytechnic University;3.School of Chemical Engineering and Pharmacy, Wuhan Institute of Technology

Online:2005-10-15 Published:2011-09-25

Abstract

Abstract: Production of nourishing compound fruit vinegars from the raw material of Carica papaye from Changyang County, Hubei with apple or pineapplejuice of abundant sugar was studied. The result showed: the compound fruit vinegar made from Carica papaye with apples juice was better than the vinegars made from pure Carica papaye and Carica papaye with pineapple juice, both in flavor and taste.

Key words: Carica papaye, apple, pineapple, compound fruit vinegar

ZHOU Guo-Ping, WANG Fang-An, ZHANG You-Hong. Research on the Vinegar Fermentation of Carica papaye with Compounded Fruit[J]. FOOD SCIENCE, 2005, 26(10): 274-276.

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Research on the Vinegar Fermentation of Carica papaye with Compounded Fruit

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