| 玉米发酵食品研究现状 |
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| 引用本文： | 马先红,房忠慧,李雪晶,张瑜. 玉米发酵食品研究现状[J]. 食品工业, 2020, 0(4): 264-267 |
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| 作者姓名： | 马先红 房忠慧 李雪晶 张瑜 |
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| 作者单位： | 吉林化工学院生物与食品工程学院;吉林农业大学食品科学与工程学院;长春万祥玉米油有限公司 |
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| 基金项目： | 吉化院重大合字(2016030);2019年国家级大学生创新创业训练计划项目。 |
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| 摘 要： | 对玉米的营养价值及其功能进行简单介绍,阐述玉米发酵酒、玉米酱油、玉米发酵饮料、玉米面包、玉米馒头和玉米面条等中国玉米发酵食品研究现状,以期对玉米发酵食品研究提供参考。
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| 关 键 词： | 玉米 发酵食品 研究现状 |
Research Status of Corn Fermented Food |
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| MA Xianhong,FANG Zhonghui,LI Xuejing,ZHANG Yu. Research Status of Corn Fermented Food[J]. The Food Industry, 2020, 0(4): 264-267 |
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| Authors: | MA Xianhong FANG Zhonghui LI Xuejing ZHANG Yu |
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| Affiliation: | (College of Biotechnology and Food Engineering,Jilin Institute of Chemical Technology,Jilin 132022;Food Science and Engineering,Jilin Agricultural University,Changchun 130118;Changchun Wanxiang Corn Oil Co.,Ltd.,Changchun 130062) |
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| Abstract: | The nutritional value and function of corn were briefly introduced,and the research status of corn fermented foods such as corn fermented wine,corn soy sauce,corn fermented beverage,cornbread,corn taro and corn noodles was elaborated.Some theoretical references are provided for the study of corn fermented foods. |
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| Keywords: | corn fermented foods research progress |
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