摘要
苹果醋富含丰富的有机酸类物质,其中包括乳酸、柠檬酸、酒石酸、苹果酸、脯氨酸、乙酸和葡萄糖酸等多种酸性成分。苹果醋中的有机酸进入人体后,能够参与机体的新陈代谢,维持人体内的酸碱平衡。此外,苹果醋中的黄酮、维生素和氨基酸等物质有调节血糖、血压、延缓衰老、增强免疫力、抗菌、消炎和预防感冒等多种生物学功能。苹果醋在加工过程中受到的影响因素很多,其中生产原料、制作工艺和发酵菌种都会对苹果醋中的有机酸种类和含量造成影响。通过对苹果醋的发酵工艺和包装材料对苹果醋品质的影响进行研究,为苹果醋的包装和加工提供了理论指导。
Apple cider vinegar is rich in organic acids,including lactic acid,citric acid,tartaric acid,malic acid,proline,acetic acid and gluconic acid.After the organic acids in apple cider vinegar enter the human body,they can participate in the metabolism of the body and maintain the acid-base balance in the human body.In addition,the flavonoids,vitamins and amino acids in apple cider vinegar have many biological functions such as regulating blood sugar and blood pressure,delaying aging,enhancing immune ability,anti-bacteria,anti-inflammatory and preventing the cold.There are many factors affecting the processing of apple cider vinegar,among which,the raw materials,production technology and fermentation bacteria will affect the types and content of organic acids in apple cider vinegar.The effects of fermentation technology and packaging materials on the quality of apple cider vinegar are studied,which has provided theoretical guidance for the packaging and processing of apple cider vinegar.
作者
祖祥凯
黄蓓蓓
ZU Xiang-kai;HUANG Bei-bei(North Sichuan College of Preschool Teacher Education,Guangyuan 628017,China;College of Applied Engineering,Henan University of Science and Technology,Sanmenxia 472000,China)
出处
《中国调味品》
CAS
北大核心
2021年第6期129-131,139,共4页
China Condiment
基金
河南省高等学校重点科研项目(14B180025)。
关键词
苹果醋
工艺优化
发酵
apple cider vinegar
process optimization
fermentation
