| 甜米酒加工技术与品质特征研究进展 |
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| 引用本文： | 苏钰亭,赵思明.甜米酒加工技术与品质特征研究进展[J].中国酿造,2014(4):27-30. |
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| 作者姓名： | 苏钰亭 赵思明 |
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| 作者单位： | 华中农业大学食品科技学院,湖北武汉430070 |
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| 基金项目： | 孝感甜米酒现代加工技术研究（YJN0222） |
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| 摘 要： | 甜米酒具有独特的芳香、醇厚的风味以及营养丰富的特点,是我国的传统发酵米制食品,其产品质量与制作原料以及加工技术密切相关。对甜米酒的种类、专用发酵剂进行了介绍,并对甜米酒风味、营养品质特征及其形成机理、分析手段的研究进展进行了综述。
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| 关 键 词： | 甜米酒 发酵 加工技术 品质 风味 |
Research progress of process technology and quality characteristics of sweet rice wine |
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| SU Yuting,ZHAO Siming.Research progress of process technology and quality characteristics of sweet rice wine[J].China Brewing,2014(4):27-30. |
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| Authors: | SU Yuting ZHAO Siming |
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| Affiliation: | (College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China) |
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| Abstract: | Sweet rice wine with unique aroma, mellow flavor and nutrient-rich characteristics, is Chinese traditional fermented rice product. The quality of products was closely related to the production of raw materials and processing technology. The type of sweet rice wine and starter were introduced, the research of sweet rice wine flavor, nutritional quality characteristics and formation mechanism, analysis methods were reviewed in this paper. |
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| Keywords: | sweet rice wine fermentation process technology quality flavor |
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