摘要
我国的食醋酿造历史悠久、品种繁多。近年来,我国传统酿造行业进入高速发展阶段,行业规模、产量和需求量等均持续上升。围绕小杂粮食醋酿造,重点综述小杂粮食醋原料的营养价值、功能性及酿造工艺等方面的研究。
Vinegar brewing in China has a long history and many varieties.In recent years,the traditional brewing industry has got into a stage of rapid development,and the scale,the yield and the quantity demand have continued to rise.With the brewing of minor coarse cereals vinegar,focus on the nutritional value of minor coarse cereals,the functional research of minor coarse cereals vinegar and the brewing methods of minor coarse cereals vinegar.
作者
杜津昊
季彬
彭轶楠
芮文君
叶泽
王治业
DU Jinhao;JI Bin;PENG Yinan;RUI Wenjun;YE Ze;WANG Zhiye(Institute of Biology,Gansu Provincial Academy of Sciences,Lanzhou 730070;Key Laboratory of Gansu Province,Resource Development and Uilization of Microorganisms,L anzhou 730000;Gansu Food Inspection and Research Institute,I anzhou 730030)
出处
《食品工业》
CAS
2023年第3期247-251,共5页
The Food Industry
基金
甘肃省科学院青年科技创新基金项目(2021QN-02)。
关键词
小杂粮食醋
营养价值
功能性研究
酿造工艺
minor coarse cereals vinegar
nutrition value
functional research
brewing technology
