苹果醋的发酵工艺优化及对其品质的影响研究-《中国调味品》

文章信息/Info

Title:: Research on Fermentation Process Optimization of Apple Cider Vinegar and Its Effect on Quality

摘要:: 苹果醋富含丰富的有机酸类物质，其中包括有乳酸、柠檬酸、酒石酸、苹果酸、脯氨酸、乙酸和葡萄糖酸等多种酸性成分。苹果醋中的有机酸进入人体后，能够参与机体的新陈代谢，维持人体内的酸碱平衡。此外苹果醋中的黄酮、维生素和氨基酸等物质，有能够调节血糖、血压、延缓衰老、增强免疫能力、抗菌、消炎和预防感冒等多种生物学功能。苹果醋在加工过程中受到的影响因素很多，其中生产原料、制作工艺和发酵菌种都会对苹果醋中的有机酸种类和含量造成影响。研究通过对苹果醋的发酵工艺和包装材料对苹果醋品质的影响研究，为苹果醋的包装和加工提供理论指导。

Abstract:: Apple cider vinegar rich in there’’s a very rich material of organic acids, such as lactic acid citric acid tartaric acid malic acid fumaric acid succinic acid acetic acid and glucose acid and various acid composition of apple cider vinegar in the machining process, raw material processing technology and fermentation strains can affect organic acid types and content of apple cider vinegar after apple cider vinegar in the organic acids enter human body, can participate in the metabolism of the body, maintain the acid-base balance in the human body mechanism in addition of apple cider vinegar flavonoids substances such as vitamins and amino acids, organic acids can regulate blood sugar blood pressure anti-aging antibacterial enhance immune ability In this study, the fermentation technology and packaging design of apple cider vinegar were studied to obtain the best processing technology and packaging materials, so as to provide theoretical guidance for the packaging and processing of apple cider vinegar.