| 果醋开发意义、工艺研究及果酣类型 |
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| 引用本文： | 吴国卿,王文平,陈燕.果醋开发意义、工艺研究及果酣类型[J].饮料工业,2010,13(4):14-17. |
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| 作者姓名： | 吴国卿 王文平 陈燕 |
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| 作者单位： | 1. 贵州省发酵工程与生物制药重点实验室,贵州贵阳,550003;贵州大学化学与化工学院,贵州贵阳,550003
2. 贵州省发酵工程与生物制药重点实验室,贵州贵阳,550003 |
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| 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。
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| 关 键 词： | 果醋 开发 工艺研究 分类 |
Significance of fruit vinegar development,study of technology and types of fruit vinegar |
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| WU Guo-qing,WANG Wen-ping,CHEN Yan.Significance of fruit vinegar development,study of technology and types of fruit vinegar[J].Beverage Industry,2010,13(4):14-17. |
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| Authors: | WU Guo-qing WANG Wen-ping CHEN Yan |
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| Affiliation: | WU Guo-qing1,2,WANG Wen-ping1,CHEN Yan1,2 (1 Guizhou Province Key Laboratory of Fermentation Engineering , Biological Pharmacy,Guiyang 550003,Guizhou,China,2 School of Chemistry , Chemical Engineering,Guizhou University,China) |
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| Abstract: | 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. |
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| Keywords: | fruit vinegar development study of technology classification |
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