中国传统糟制技术及糟制品研究进展

Research Progress on Traditional Chinese Wine-lees Fermentation Technology and Its Products

糟制是指原料经过适当的预处理后,辅以酒糟、调味料和香辛料进行包埋,在密封环境下,借助微生物自然发酵促进产品成熟的技术。应用糟制技术的主要目的是延长食品的保质期,并赋予产品酒香、米香、醋香相混合的独特风味。传统糟制技术受限于其复杂与耗时的工艺,随着技术发展与设备优化,现代糟制技术被广泛应用于各类肉制品的加工过程中,并逐渐实现工业化生产。本文概述糟制技术的起源、发展和工艺改良及糟制品的种类,重点阐述糟制技术对食物品质的改善作用,以及酒糟鱼独特风味的形成机理,总结现有研究中存在的不足,并分析糟制品的未来经济效益,以期对糟制技术未来的应用和发展提供理论和技术指导。

Wine-lees fermentation refers to that the raw materials are properly pretreated,followed by embedding with distiller's grains,seasonings and spices,and then maturing by the natural fermentation of microorganisms in a sealed environment.The main purposes of applying wine-lees fermentation technology are to prolong the shelf life of food and give the product a unique flavor mixed with wine,rice and vinegar.Traditional wine-lees fermentation technologies are limited by their complex and time-consuming processes.With the development of technology and the optimization of equipment,modern brewing technology has been widely used in the processing of various meat products,and has gradually realized industrial production.This article reviewed the origin,development,and process improvement of wine-lees fermentation technology,and types of wine-lees fermentation products,emphasized the effect of wine-lees fermentation on the improvement of food quality,as well as the formation mechanism of the unique flavor in wine-lees fish.Finally,the shortcomings of existing research are summarized,and the future economic benefits of wine-lees fermentation products are analyzed so as to provide theoretical and technical references for the future application and development of wine-lees fermentation technology.