| 中国复合香型白酒研究进展 |
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| 引用本文： | 曹静,余有贵,曹智华,曾豪. 中国复合香型白酒研究进展[J]. 食品与机械, 2017, 33(7): 200-204,209 |
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| 作者姓名： | 曹静 余有贵 曹智华 曾豪 |
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| 作者单位： | 邵阳学院食品与化学工程学院，湖南 邵阳 422000 |
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| 基金项目： | 2016年度湖南省自然科学基金项目（编号：2016JJ4080）；湖南省2015年度县域经济发展技术创新引导专项项目（编号：2015NK2103）；湖南省教育科学“十二五”规划课题（编号：XJK014AGD015）；邵阳市科技计划重点项目（编号：2016FJ02）；邵阳学院研究生资助项目（编号：2016y01） |
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| 摘 要： | 文章主要归纳了中国白酒香型的确立和复合香型白酒的发展,总结了当前12种香型白酒之间的相互关系,比较分析了8种复合香型白酒的生产工艺、工艺特点、香味成分和风味特征,提出了复合香型白酒未来发展之路。
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| 关 键 词： | 白酒；复合香型；香型关系；生产工艺；工艺特点；微量成分 |
Research progress of Chinese multiple-flavor liquor |
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| CAOJing,YUYougui,CAOZhihu,ZENGHao. Research progress of Chinese multiple-flavor liquor[J]. Food and Machinery, 2017, 33(7): 200-204,209 |
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| Authors: | CAOJing YUYougui CAOZhihu ZENGHao |
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| Affiliation: | College of Food Science and Chemical Engineering, Shaoyang University, Shaoyang, Hunan 422000, China |
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| Abstract: | The Origin of Chinese liquor flavor and the development of multiple-flavor liquors, as well as the relationship among the twelve kinds of them were summarized. The production process, technical characteristics, formation and flavoring compositions properties of the eight multiple-flavor liquors were reviewed in this study. Moreover, the development of multiple-flavor liquor was also proposed. |
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| Keywords: | multiple-flavor relationship of flavor types technical process process characteristics trace components |
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