红枣醋酿造工艺及功能成分研究进展  

Research Progress on Brewing Technology and Functional Components of Red Jujube Vinegar

作　　者：王方舟 张仁堂[1] 高琳[1] WANG Fang-zhou;ZHANG Ren-tang;GAO Lin(Key Laboratory of Food Processing Technology and Quality Control in Institutions of Higher Education in Shandong Province,College of Food Science and Engineering,Shandong Agricultural University,Taian 271018,China)

机构地区：[1]山东农业大学食品科学与工程学院,山东省高校食品加工技术与质量控制重点实验室,山东泰安271018

出　　处：《中国调味品》2021年第4期179-182,共4页China Condiment

基　　金：山东省重点研发计划项目(2016GNC113015);山东省2017年度农业重大应用技术创新项目;2019年度山东省重点研发计划(公益类专项)(2019GNC106061)。

摘　　要：红枣果醋是集良好口味和营养、食品与保健功能于一体的饮品,也是近年来食品深加工中富有特色的产品之一。文章主要概述了红枣枣醋特性、枣醋种类、发酵菌种的选择、枣醋发酵工艺、发酵过程条件控制和醋酸发酵前后功能性物质的研究现状,同时对未来红枣的深加工与醋酸发酵研究方向进行了展望。Red jujube vinegar is a kind of beverage with good taste and nutrition,combined with food and health care functions.It is also one of the special products in food deep processing in recent years.In this paper,the characteristics and types of red jujube vinegar,the selection of fermentation strains,the fermentation technology,the control of fermentation conditions and the research status of functional substances before and after acetic acid fermentation are summarized.Simultaneously,the future research direction of red jujube deep processing and acetic acid fermentation is prospected.

关 键 词：红枣醋 酿造工艺 醋酸发酵 黑枣枣醋 

分 类 号：TS264.22[轻工技术与工程—发酵工程]