苹果醋饮料中的苹果醋发酵条件及制作工艺研究现状  

Research Status of Apple Cider Vinegar Fermentation Conditions and Technology in Apple Cider Vinegar Beverage

作　　者：张雁凌[1] 张雁南[1] 刘刚[1] ZHANG Yanling;ZHANG Yannan;LIU Gang(School of Food Engineering at Jilin Engineering Normal University,Changchun 130052)

机构地区：[1]吉林工程技术师范学院食品工程学院,长春130052

出　　处：《食品工业》2020年第11期264-267,共4页The Food Industry

摘　　要：苹果醋饮料为苹果深加工产物,随着退耕还林的实施,越来越多农户种植苹果树。每年中国苹果产量巨大,苹果醋饮料为近年兴起产业,对于苹果产业的发展有着极大的推动作用。结合苹果醋的发酵条件分析总结苹果醋的生产工艺。Apple cider vinegar beverage is a product of deep processing of apples.With the implementation of returning farmland to forests,more and more farmers are planting apple trees.Every year,China produces a huge number of apples.Apple cider vinegar beverage has emerged as an industry in recent years and has greatly promoted the development of the apple industry.Based on the analysis of fermentation conditions of apple cider vinegar,this paper summarizes the production process of apple cider vinegar.

关 键 词：苹果醋 产业 发酵 生产工艺 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]