果醋研究进展.docVIP

果醋研究进展 摘要:果醋是以水果为主要原料,利用现代生物技术酿制而成的一种新型保健饮品,它富含有机酸、氨基酸、维生素、矿质元素等多种营养成分。本文中对果醋的生理功能以及近年的发酵工艺作了概述。 关键词:果醋;生理功能; 发酵工艺 Abstract: Fruit vinegar is a fruit as the main raw material, the use of modern biotechnology, brewing of a new health drink, it is rich in organic acids, amino acids, vitamins, mineral elements and other nutrients. In this paper the physiological functions of fruit vinegar and recent fermentation technics were reviewed. Keywords: fruit vinegar, physiological functions,fermentation technics 引言 　 果醋是以水果(苹果、山楂、葡萄、柿子、梨、杏、柑橘、称猴桃、西瓜等)为主要原料,利用现代生物技术酿制而成的一种营养丰富、风味优良、兼有水果和食