关键词：荔枝；干制；非酶褐变；焦糖化反应；美拉得反应 [gap=799]Key words：litchi fruit；drying；NEB；caramelization；MLD
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litchi fruit rot 荔枝果腐病
litchi fruit borer 荔枝果蛀虫
litchi fruit borers 荔枝果蛀虫
Litchi fruit browning 荔枝果实褐变
Xiangjian Litchi Fruit 香煎荔枝果
The control of volatile acids content has always been a technical problem in the brewing of litchi fruit wine. The fermentation process would produce excess volatile acids.
在荔枝酒的生产过程中，挥发酸的控制是一个技术瓶颈，发酵过程易造成荔枝果酒挥发酸超标。
The effect of cellulase, hemicellulase and pectinase on litchi fruit pulp liquefaction was studied.
研究了纤维素酶、半纤维素酶、果胶酶对荔枝果肉的液化效果。
Most content of volatile acids is acetic acid, which could seriously deteriorate litchi fruit wine quality.
挥发酸中绝大部分是醋酸，严重影响了荔枝酒的质量。
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