苹果醋生理功能及产品开发研究进展  

Research Progress on Physiological Functions and Product Development of Apple Cider Vinegar

作　　者：李祯 李明泽[2] 黄玉龙[2] 胡生海[2] 谢亚琼 LI Zhen;LI Mingze;HUANG Yulong;HU Shenghai;XIE Yaqiong(Zhangye Water-sauing Agricalture Experimental Station,Gansu Academy of Agricultural Sciences,Zhangye,Gansu 734000,China;Agricultural Product Storage and Processing Research Institute,Gansu Academy of Agricultural Sciences,Lanzhou,Gansu 730070,China)

机构地区：[1]甘肃省农业科学院张掖节水农业试验站,甘肃张掖734000 [2]甘肃省农业科学院农产品贮藏加工研究所,甘肃兰州730070

出　　处：《农产品加工》2025年第8期92-96,共5页Farm Products Processing

基　　金：平凉市科技计划项目(PL-STK-2022A-093);甘肃省农业科学院重点研发计划项目(2023GAAS16)。

摘　　要：苹果醋以苹果为主要原料发酵制成,口感柔和、风味独特,兼具果香和醋香,具有一定保健功能。从苹果醋的主要成分、不同工艺条件对其品质影响、生理功能、开发现状等方面进行了论述,并对苹果醋的发展前景进行了分析和展望,以期对苹果醋产品进一步开发研究提供一定的理论参考。Apple cider vinegar is made from fermentation of apple as the main raw material,with soft taste,unique flavour,both fruity and vinegary aroma,and certain health functions.The article discussed the main components of apple cider vinegar,the influence of different process conditions on its quality,physiological functions,development status,etc.,and analyzed and prospects the development of apple cider vinegar,in order to provide certain theoretical references for the research of further product development of apple cider vinegar.

关 键 词：苹果醋 挥发性物质 保健功能 

分 类 号：S377[农业科学—农产品加工]