茶醋的开发及研究进展  

Development and Research Progress of Tea Vinegar

作　　者：赵桦萍[1] 赵丽杰[1] 白丽明[1] ZHAO Hua-ping;ZHAO Li-jie;BAI Li-ming(College of Chemistry and Chemical Engineering,Qiqihar University,Qiqihar 161006,China)

机构地区：[1]齐齐哈尔大学化学与化工学院,黑龙江齐齐哈尔161006

出　　处：《中国调味品》2021年第10期114-116,共3页China Condiment

基　　金：黑龙江省优势特色学科专项(YSTSXK201841)。

摘　　要：茶醋是以茶叶作为主要原料,经过浸提或生物发酵等方法制得的饮料型醋产品。茶叶中的活性成分在茶醋的生产过程中能够很好地保留下来,使得茶醋既具有醋的调味功能又具有茶的保健功效。茶醋发酵需要酵母菌和醋酸菌。茶醋的生产方法有茶叶直接浸提调配法和生物发酵法。评价茶醋产品的质量指标有感官指标和理化指标。文章对茶醋的储存条件进行了讨论,阐明了茶醋开发的现状和目前茶醋产品存在的问题。茶醋产品符合现代人追求健康的理念,具有广阔的市场发展前景,能给企业带来可观的经济效益。Tea vinegar is a beverage vinegar product which is made of tea leaves as the main raw material by extraction or biological fermentation method.The active ingredients in tea leaves can be well preserved in the production process of tea vinegar,which makes the tea vinegar not only have the seasoning function of vinegar,but also have the health care function of tea.Tea vinegar fermentation needs yeast and acetic acid bacteria.The production methods of tea vinegar include direct extraction and preparation of tea leaves and biological fermentation.The quality indexes of tea vinegar products are sensory indexes and physical and chemical indexes.In this paper,the storage conditions of tea vinegar are discussed,and the development status of tea vinegar and the existing problems of tea vinegar products are expounded.Tea vinegar products are in line with modern people's pursuit of health concept,have a broad market development prospects,can bring considerable economic benefits to enterprises.

关 键 词：茶醋 开发 进展 

分 类 号：TS264.22[轻工技术与工程—发酵工程]