摘要
酸汤是贵州地区一种传统的发酵型调味品,具有丰富的营养和保健功能,常见的品种主要分为红酸汤和白酸汤。通过对贵州酸汤进行阐述并针对酸汤的微生物区系、营养成分等进行综述,总结目前酸汤的部分研究情况,为进一步研究和推广贵州酸汤提供参考。
Sour soup is a traditional fermented condiment in Guizhou,which has rich nutrients and health care function.The common variety includes red sour soup and white sour soup.In this paper,it is summarized about Guizhou sour soup microbial flora and nutritional composition.All these provide reference for the further research and promotion of sour soup.
作者
廖乾伟
张玉龙
LIAO Qianwei;ZHANG Yulong(Guizhou center for disease control and prevention,Guiyang,550004;School of liquor﹠food engineering,Guizhou University,Guiyang,550025,China)
出处
《微量元素与健康研究》
CAS
2024年第4期49-51,共3页
Studies of Trace Elements and Health
关键词
贵州酸汤
微生物区系
营养成分
Guizhou sour soup
microbial flora
nutritional composition
