Research on Comprehensive Utilization and Fruit Vinegar Fermentation Technology of Pineapple Bran
文献类型： 外文期刊
作者： Huang, Hui 1 ; Wang, Xiaofang 1 ; Hu, Yuhao 1 ; Zhang, Li 1 ;
作者机构： 1.Chinese Acad Trop Agr Sci, Agr Prod Proc Res Inst, Key Lab Trop Crop Prod Proc, Minist Agr & Rural Affairs, Zhanjiang 524001, Guangdong, Peoples R China
2.Hainan Key Lab Storage & Proc Fruits & Vegetables, Zhanjiang 524001, Guangdong, Peoples R China
期刊名称：2020 INTERNATIONAL SYMPOSIUM ON ENERGY ENVIRONMENT AND GREEN DEVELOPMENT
ISSN： 1755-1307
年卷期： 2021 年 657 卷
页码：
收录情况： SCI
摘要： This paper briefly described the biological characteristics of pineapple bran and current status of research on key technology for its comprehensive utilization. Through the study on such production processes as liquid-state, solid-state and liquid/solid-state fermentations to make fruit vinegar from pineapple bran, existed problems and their solutions for current production processes were put forward and a broad prospect for the development of fermenting pineapple bran into fruit vinegar was demonstrated.
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