西番莲发酵工艺研究进展

摘 要：西番莲作为一种营养丰富、风味独特的热带水果，在食品工业中展现出广阔的应用潜力。本文探索了西番莲在酵素、果酒、复合果酒、果醋及其他衍生产品中的发酵工艺现状，旨在提升果酒品质并推动西番莲资源的产业化应用，为西番莲发酵工艺的优化和新产品开发提供理论指导。

关键词：西番莲；发酵工艺；酵素；果酒；复合果酒；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

西番莲，又称百香果、鸡蛋果，富含维生素C、矿物质、膳食纤维及多种生物活性化合物，如黄酮类、类胡萝卜素等[1]。（剩余4576字）