摘要
概述了果醋开发的意义,果醋开发不仅能充分利用水果资源,节约粮食,而且提供了营养价值高、具保健功效的新型饮品。论述了果醋工艺研究进展,列出了几类发酵方法生产果醋的工艺流程,较系统地总结了果醋类型,并展望了果醋的开发前景。
In the article, the significance of fruit vinegar development was summarized as making full use of fruit resources, saving food and giving a new-type drink featured by high nutritional values and health benefits. The advances in the technology of fruit vinegar were described with several process flows of making it by fermentation introduced. In addition, the types of fruit vinegar were systematically summed up, and the development of fruit vinegar prospected.
出处
《饮料工业》
2010年第4期14-17,共4页
Beverage Industry
关键词
果醋
开发
工艺研究
分类
fruit vinegar
development
study of technology
classification
