| 酸鱼的研究现状与研究进展 |
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| 引用本文： | 彭小珍,卢星军,蒋立文.酸鱼的研究现状与研究进展[J].中国酿造,2020,39(8):13. |
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| 作者姓名： | 彭小珍 卢星军 蒋立文 |
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| 作者单位： | （1.湖南医药学院 公共卫生与检验医学院，湖南 怀化 418000；2.湖南农业大学 食品科学技术学院，湖南 长沙 410000） |
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| 基金项目： | 湖南省教育厅基金项目（18C149） |
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| 摘 要： | 酸鱼是一种少数民族家庭必备的发酵产品，尚未形成产业化。该文对酸鱼在发酵过程中的工艺、发酵微生物以及挥发性风味成分等研究现状进行综述，分析了酸鱼在产业化过程中所遇到的问题并提出解决思路，为工业化生产酸鱼提供新思路。
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| 关 键 词： | 酸鱼 发酵微生物 挥发性成分 产业化 |
Research status and progress of Suanyu |
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| PENG Xiaozhen,LU Xingjun,JIANG Liwen.Research status and progress of Suanyu[J].China Brewing,2020,39(8):13. |
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| Authors: | PENG Xiaozhen LU Xingjun JIANG Liwen |
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| Affiliation: | (1.School of Public Health and Laboratory Medicine, Hunan University of Medicine, Huaihua 418000, China; 2.College of Food Science and Technology, Hunan Agricultural University, Changsha 410000, China) |
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| Abstract: | Suanyu (Chinese traditional fermented fish) is a necessary fermentation product in minority families, which has not been industrialized. In this paper, the research status of the technologies, fermentation microorganisms and volatile flavor components of Suanyu in the fermentation process was reviewed. The problems encountered in the Suanyu industrialization process were analyzed and the solutions were proposed, providing new ideas for the industrial production of Suanyu. |
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| Keywords: | Suanyu fermentation microorganisms volatile components industrialization |
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