摘要
拐枣营养丰富,富含多酚、多糖、皂苷等生物活性成分。将拐枣加工为拐枣酒能很好地保留拐枣的营养成分,并赋予拐枣酒特有的酒香。该文基于近年来拐枣酒产品开发及品质研究现状,对拐枣酒种类、拐枣酒品质的相关影响因素、品质评价指标3个方面进行梳理和总结,分析目前拐枣酒研究中存在的不足,并展望其未来发展,以期为拐枣酒的开发提供参考。
Hovenia acerba is rich in nutrients and contains bioactive components such as polyphenols,polysaccharides,and saponins. The processing of H. acerba into wine can well retain the nutritional components of H. acerba,and also endow H. acerba wine with the unique aroma. Based on the current development and quality research on H. acerba wine,this study summarized the types of H. acerba wine,relevant factors affecting the quality of H. acerba wine and quality evaluation indicators,analyzed the deficiencies in the current research on H. acerba wine and predicted the development prospect,aiming to provide a theoretical basis for the development of H. acerba wine.
作者
赵敏惠
易媛
张强
陈静
左勇
ZHAO Min-hui;YI Yuan;ZHANG Qiang;CHEN Jing;ZUO Yong(School of Biological Engineering,Sichuan University of Science&Engineering,Yibin 644000,Sichuan,China;Solid-state Fermentation Resource Utilization Key Laboratory of Sichuan Province,Yibin 644000,Sichuan,China;College of Life Science,Sichuan Normal University,Chengdu 610000,Sichuan,China)
出处
《食品研究与开发》
CAS
北大核心
2022年第23期198-203,共6页
Food Research and Development
基金
固态发酵资源利用四川省重点实验室应用研究项目(2020GTY002)
四川省科技成果转移转化示范项目(2021ZHCG0075)。
关键词
拐枣
拐枣酒
酿造工艺
影响因素
品质
评价
Hovenia acerba
Hovenia acerba wine
brewing technology
factors
quality
evaluation
