摘要
荞麦酒是以荞麦为原料浸泡或酿造而成的营养保健酒,在降血脂、抗氧化等方面有很强的活性,营养价值高,值得深入研究和开发。就我国荞麦酒的酿造工艺、生物活性等方面的研究进展予以综述。
Buckwheat wine is a nutritional health wine by lixiviating or fermenting with the buckwheat as raw material,which has extremely high nutritive value in reducing blood lipids and good antioxidant activity.The research advances on fermentation processand biological activities of Buckwheat fermented wine were summarized in our country.The problems at present and the future research progress on buckwheat wine are put forward.
出处
《食品工业》
CAS
北大核心
2015年第11期247-251,共5页
The Food Industry
关键词
荞麦
发酵酒
进展
buckwheat
fermented wine
development
