猕猴桃果醋的研究进展

为解决猕猴桃产量过剩、猕猴桃果酒皮渣等加工副产物大量废弃等问题，将猕猴桃酿造成为猕猴桃果醋，使其保留猕猴桃中营养成分，具有调节人体代谢、增强机体免疫力及抗氧化等功效。该文归纳总结了猕猴桃果醋的酿造工艺、阐明了猕猴桃果醋品质的影响因素，综述了猕猴桃果醋的营养成分及挥发性风味物质。为进一步研发猕猴桃果醋产品、延伸猕猴桃加工产业链提供科学依据，并针对目前猕猴桃果醋研究现状，对未来猕猴桃果醋的研究方向和发展趋势进行分析与展望。

Research progress on kiwi fruit vinegar

In order to solve the problems of excess production of kiwi fruit and large amount of waste of processing by-products such as the epicarp residue of kiwi fruit wine, kiwi fruit is brewed into kiwi fruit vinegar, so that retains the nutritional composition of kiwi fruit, which has the effects of regulating human metabolism, enhancing immunity and anti-oxidation. In this paper, the brewing technology of kiwi fruit vinegar was summarized, the influencing factors of kiwi fruit vinegar quality were clarified, and the nutrition composition and volatile flavor compounds in kiwi fruit vinegar were summarized, to provide a scientific basis for further research and development of kiwi fruit vinegar products and extending the kiwi fruit processing industry chain. According to the current research status of kiwi fruit vinegar, the future research direction and development trend of kiwi fruit vinegar were analyzed and prospected.