摘要
综述了糯米、籼米、黑糯米、小米、水果、中草药等各种原料和辅料,以及各类纯种根霉酒曲和混合酒曲对米酒滋味、营养等品质的影响。并对米酒的研究现状和发展方向进行了展望,旨在为提升米酒质量和丰富米酒产品种类提供参考。
The effects of various raw materials and adjuncts,such as glutinous rice,indica rice,black glutinous rice,millet,fruit,Chinese herbal medicine,and various pure rhizopus koji and mixed koji on the taste,nutrition and other qualities of rice wine were reviewed.The research status and development direction of rice wine were prospected in order to provide reference for improving the quality of rice wine and enriching the variety of rice wine products.
作者
王春芳
陈冰洁
刘晨霞
乔勇进
WANG Chun-fang;CHEN Bing-jie;LIU Chen-xia;QIAO Yong-jin(Agri-food Storage and Processing Research Center,Shanghai Academy of Agriculture Sciences,Shanghai 201403,China;Shanghai Engineering Technology Research Center of Agricultural Product Preservation&Processing,Shanghai 201403,China)
出处
《粮食与油脂》
北大核心
2023年第1期22-24,共3页
Cereals & Oils
基金
上海市科技兴农技术推广项目(沪农科推字(2018)第1-1号)
上海市农产品保鲜加工专业技术服务平台(18DZ2291300)。
关键词
米酒
原料
酒曲
rice wine
raw material
koji
