浅谈果醋饮料生产工艺及发展前景  

Brief Talk on Production Technology and Development Prospect of Fruit Vinegar Beverage

作　　者：于群[1] 牛翠翠 张存智[1] Yu Qun;Niu Cuicui;Zhang Cunzhi(Ningxia Polytechnic,Yinchuan 750021,China)

机构地区：[1]宁夏职业技术学院

出　　处：《现代食品》2019年第22期60-62,共3页Modern Food

基　　金：宁夏职业技术学院宁夏科技创新领军人物

摘　　要：近年来,果醋成为人们追捧的对象,果醋主要是以酒和水果、蔬菜等食物为原料发酵而成的,有益于身体健康,逐渐成为保健食物。长远来看,果醋的发展前景越来越好,并且能够替换其他饮品,成为人们生产生活中常见的食物。In recent years, fruit vinegar has become the object of people’s pursuit. Fruit vinegar is fermented from petroleum wine and fruit and vegetable. Fruit vinegar is beneficial to health, and fruit vinegar has gradually become a health food. In the long run, the more rough development prospects are. The better it comes, and it can replace other drinks, and become an indispensable substance in people’s production and life.

关 键 词：果醋 生产工艺 发展现状 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]