文献类型： 外文期刊
第一作者： Huang, Hui
作者： Huang, Hui;Liao, Liangkun;Lin, Lijing;Wang, Xiaofang;Gong, Xiao;Zhang, Fan;Gong, Jie
作者机构：
关键词： Pineapple bran;fermented fruit vinegar;production process;study progress
期刊名称：PROCEEDINGS OF THE 2017 INTERNATIONAL CONFERENCE ON MATERIAL SCIENCE, ENERGY AND ENVIRONMENTAL ENGINEERING (MSEEE 2017)
ISSN： 2352-5401
年卷期： 2017 年 125 卷
页码：
收录情况： SCI
摘要： Currently, pineapple bran vinegar is divided into two types - blended and fermented. Fermented pineapple bran vinegar is formed by using pineapple bran as its main raw material which is fermented by both alcohol and acetic acid. This vinegar can be used as both flavoring and beverage. This paper introduced pineapple bran's nutritional properties, current processing and utilization status and fermentation process of pineapple bran into vinegar, summarized the progress in the study of fermented pineapple bran vinegar, probed into the problems of current production process and the measures to resolve them and demonstrated the broad prospect to develop fermented pineapple bran vinegar.
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