摘要
果醋是一种营养丰富，并具有多种保健功能与医疗价值。文中从生产历史与现状、生产原料及生产工艺等几个方面综述了果醋的生产概况与发展前景。适用于果醋加工的水果品种很多，其共同特点是营养丰富，含糖量、含酸量较高。果醋加工的工艺方法较多，主要可分为液态发酵、固－液发酵及固态发酵法三种。每种发酵工艺均有自己的优、缺点，操作要点也各不相同。
Vinegar made of fruit is a fashion and healthy beverage in the world now. Fruit vinegar was introduced from material, processing procedure and processing technique in this paper. There are many kinds of fruit are fit to making vinegar. Processing techniques can be divided into 3 types according to the appearance of the material during the course of making vinegar, such as solid, solid－ liquid and liquid. Every technique has its own advantage and shortcoming at the same time. The producing methods should be selected according to the materials' characteristic and condition.
出处
《食品科技》
CAS
北大核心
2001年第2期47-48,50,共3页
Food Science and Technology
