[1]王方舟,张仁堂,高琳.红枣醋酿造工艺及功能成分研究进展[J].中国调味品,2021,46(4):179-182.
　Research Progress on brewing technology and functional components of jujube vinegar[J].CHINA CONDIMENT,2021,46(4):179-182.
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红枣醋酿造工艺及功能成分研究进展()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
46
期数:
2021年4期
页码:
179-182
栏目:
出版日期:
2021-04-09

文章信息/Info

Title:
Research Progress on brewing technology and functional components of jujube vinegar
作者:
王方舟; 张仁堂; 高琳
文献标志码:
A
摘要:
红枣果醋是集良好口味和营养、食品与保健功能与一体的饮品，也是近年来食品深加工中富有特色的产品之一。文章主要概述了红枣枣醋特性、枣醋种类、发酵菌种的选择、枣醋发酵工艺、发酵过程条件控制和醋酸发酵前后功能性物质的研究现状。同时对未来红枣的深加工与醋酸发酵研究方向进行了展望。
Abstract:
Red jujube vinegar is a kind of beverage with good taste and nutrition, food and health care functions. It is also one of the special products in food deep processing in recent years. In this paper, the characteristics of jujube vinegar, the types of jujube vinegar, the selection of fermentation strains, the fermentation technology, the control of fermentation conditions and the research status of functional substances before and after acetic acid fermentation were summarized. At the same time, the future research direction of red jujube deep processing and acetic acid fermentation was prospected.
更新日期/Last Update: 2021-04-09