沙棘果醋的开发与研究综述  

The reaserch and development summary of seabuckthorn vinegar

作　　者：常影[1] 焦岩[1] 刘井权[1] 

机构地区：[1]齐齐哈尔大学,黑龙江齐齐哈尔161006

出　　处：《中国调味品》2011年第11期44-47,共4页China Condiment

摘　　要：论述了沙棘果醋的发展现状。对沙棘果醋的营养保健功能、风味、酿造工艺、研究现状进行了讨论,并对沙棘果醋的发展前景和趋势进行展望。文章为充分利用沙棘资源进行果醋产品的开发与深加工及综合利用提供参考。The current situation of seabuckthorn vinegar was reviewed in this article. The nutritional and healthy function, flavor, brewing process, and the research actuality of seabuckthorn vingar are summarized. The development trend, meaning, prospect of seabuckthorn vinegar was discussed. This paper provide reference for effective and comprehensive utilization for seabuckthorn, make full use of seabuekthorn resources for fruit vinegar product development.

关 键 词：沙棘 果醋 开发研究 

分 类 号：TS264.22[轻工技术与工程—发酵工程]