Progress in the Study of Pineapple Bran Vinegar

DOI

10.2991/mseee-17.2017.11How to use a DOI?

Keywords

Pineapple bran, fermented fruit vinegar, production process, study progress.

Abstract

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.

Copyright

© 2017, the Authors. Published by Atlantis Press.

Open Access

This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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TY  - CONF
AU  - Hui Huang
AU  - Liangkun Liao
AU  - Lijing Lin
AU  - Xiaofang Wang
AU  - Xiao Gong
AU  - Fan Zhang
AU  - Jie Gong
PY  - 2017/08
DA  - 2017/08
TI  - Progress in the Study of Pineapple Bran Vinegar
BT  - Proceedings of the 2017 International Conference on Material Science, Energy and Environmental Engineering (MSEEE 2017)
PB  - Atlantis Press
SP  - 57
EP  - 61
SN  - 2352-5401
UR  - https://doi.org/10.2991/mseee-17.2017.11
DO  - 10.2991/mseee-17.2017.11
ID  - Huang2017/08
ER  -