| 食用菌酒酿造工艺研究进展 |
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| 引用本文： | 赵瑞华,张良,屈思瑞,任睿,贺晓龙. 食用菌酒酿造工艺研究进展[J]. 食品科技, 2022, 0(1): 118-122 |
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| 作者姓名： | 赵瑞华 张良 屈思瑞 任睿 贺晓龙 |
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| 作者单位： | 延安大学生命科学学院;陕西省红枣重点实验室 |
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| 基金项目： | 陕西省重点研发计划一般项目(2021NY-069);延安大学科研计划项目(YDY2020-27)。 |
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| 摘 要： | 食用菌种类繁多营养丰富,富含多酚类等生物活性物质.食用菌酒既保留了食用菌的营养价值又兼具食用菌的特殊风味.文章介绍了食用菌酒酿造工艺的研究进展,对食用菌酒的种类、发酵菌株筛选、原料处理、发酵工艺优化、澄清工艺及陈酿工艺等方面的研究进行了综述,同时简述了食用菌酒香气组成及其功能性成分的研究现状,以期为食用菌酒的研究开发提...
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| 关 键 词： | 食用菌酒 酿造工艺 发酵 |
Research Progress on the Brewing Technologies of Edible Mushroom Wine |
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| ZHAO Ruihua,ZHANG Liang,QU Sirui,REN Rui,HE Xiaolong. Research Progress on the Brewing Technologies of Edible Mushroom Wine[J]. Food Science and Technology, 2022, 0(1): 118-122 |
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| Authors: | ZHAO Ruihua ZHANG Liang QU Sirui REN Rui HE Xiaolong |
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| Affiliation: | (College of Life Science,Yan'an University,Yan'an 716000,China;Key Laboratory of Red Jujube in Shaanxi Province,Yan'an 716000,China) |
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| Abstract: | There are many kinds of edible mushrooms,rich in nutrients,polyphenols and other bioactive substances.Edible mushroom wine not only retains the nutritional value of edible mushroom,but also has the special flavor of edible mushroom.In this paper,the research progress on the brewing technologies of edible mushroom wine was introduced.The categories of edible mushroom wine,fermentation strain breeding,raw material pretreatment,fermentation process optimization,clarification process and aging process were summarized,and the research status of the aroma and functional components of edible mushroom wine was briefly described,so as to provide a theoretical reference for the production research of edible mushroom wine. |
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| Keywords: | edible mushroom wine brewing technology fermentation |
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