This paper explored and built the best technology of a hawkthorn acetic acid drink with sugar-free and high dietary fiber, and studied the flavor and stability of final product.

• 本文主要研究了以发酵型山楂原醋、麦芽糖醇、复合膳食纤维等原材料进行调配生产无糖高纤维山楂醋饮料的最佳配方及工艺,并对成品进行风味和稳定性检测实验。