唐燕萍1，2，张书泰1*，赵祎武1
（1 大闽食品（漳州）有限公司，福建漳州363000；
2 集美大学食品与生物工程学院，福建厦门361000）
摘要：果醋是一种以水果或其他果品为原料，通过菌种协同作用发酵而成的一种保健饮品，它含有果品本身的多种营养成分，是一种风味独特的酸性饮料。近年来，果醋逐渐受到人们的追捧，有着广阔的发展前景。本文通过国内外的文献资料，对果醋的发酵工艺及国内外研究现状进行论述，为果醋的深入研究提供参考。
关键词：果醋；发酵方式；研究现状
Overview of Fruit Vinegar
TANG Yan-ping1，2，ZHANG Shu-tai1*，ZHAO Yi-wu1
（1 Damin Foodstuff（Zhangzhou）Co.，Ltd.，Zhangzhou 363000，China；
2 College of food and Biological Engineering，Jimei University，Xiamen 361000，China）
Abstract: Fruit vinegar is a kind of health product，which is made from a kind of fruit or a variety of fruitsfermented by the synergistic action of bacteria. It has the health function of vinegar and contains many kinds ofnutrients of fruits. It’s an acid drink with a unique flavor. In recent years，fruit vinegar is gradually sought after bypeople and possesses broad prospect for development. Referring to domestic and foreign literature，the healthfunction，the technology of fermentation and the status of fruit vinegar’s research were discussed in this paper，which provided references for the further research of fruit vinegar.
Key words: fruit Vinegar；fermentation mode；current status of research
中图分类号：TSG353.11 文献标志码：A 文章编号：1007-7871（2022）01-0064-03
2022，Vol.25，No.1