猕猴桃果醋的研究进展  

Research progress on kiwi fruit vinegar

作　　者：张东亚 谢玲 陈晨 杜国能 林木 ZHANG Dongya;XIE Ling;CHEN Chen;DU Guoneng;LIN Mu(Guizhou Light Industry Science Research Institute,Guiyang 550002,China;Liupanshui Liangdu Kiwi Fruit Industry Co.,Ltd.,Liupanshui 553000,China)

机构地区：[1]贵州省轻工业科学研究所,贵州贵阳550002 [2]六盘水凉都猕猴桃产业股份有限公司,贵州六盘水553000

出　　处：《中国酿造》2022年第9期13-17,共5页China Brewing

基　　金：贵州省科技计划项目(黔科合支撑[2018]2286);贵州科学院省级科研专项项目(黔科院科专合字[2021]01号);贵州省科研机构创新能力建设专项资金(黔科合服企[2021]3号)。

摘　　要：为解决猕猴桃产量过剩、猕猴桃果酒皮渣等加工副产物大量废弃等问题,将猕猴桃酿造成为猕猴桃果醋,使其保留猕猴桃中营养成分,具有调节人体代谢、增强机体免疫力及抗氧化等功效。该文归纳总结了猕猴桃果醋的酿造工艺、阐明了猕猴桃果醋品质的影响因素,综述了猕猴桃果醋的营养成分及挥发性风味物质。为进一步研发猕猴桃果醋产品、延伸猕猴桃加工产业链提供科学依据,并针对目前猕猴桃果醋研究现状,对未来猕猴桃果醋的研究方向和发展趋势进行分析与展望。In order to solve the problems of excess production of kiwi fruit and large amount of waste of processing by-products such as the epicarp residue of kiwi fruit wine,kiwi fruit is brewed into kiwi fruit vinegar,so that retains the nutritional composition of kiwi fruit,which has the effects of regulating human metabolism,enhancing immunity and anti-oxidation.In this paper,the brewing technology of kiwi fruit vinegar was summarized,the influencing factors of kiwi fruit vinegar quality were clarified,and the nutrition composition and volatile flavor compounds in kiwi fruit vinegar were summarized,to provide a scientific basis for further research and development of kiwi fruit vinegar products and extending the kiwi fruit processing industry chain.According to the current research status of kiwi fruit vinegar,the future research direction and development trend of kiwi fruit vinegar were analyzed and prospected.

关 键 词：猕猴桃果醋 酿造工艺 营养成分 香气成分 

分 类 号：TS262.7[轻工技术与工程—发酵工程]