黍米黄酒的生产现状及功能成分研究进展  

Present Status of the Production of Millet Yellow Wine & Research Progress in Its Functional Components

作　　者：尚小利[1] 惠明[1] 田青[1] 

机构地区：[1]河南工业大学生物工程学院,河南郑州450001

出　　处：《酿酒科技》2011年第1期85-87,90,共4页Liquor-Making Science & Technology

摘　　要：黍米黄酒是以黍米为主要原料,利用酒药、麦曲或米曲所含的多种微生物共同发酵酿制而成的发酵原酒,是我国的民族特产和传统食品。研究表明,黍米黄酒中含有丰富的生物活性肽、低聚糖、酚类化合物、γ-氨基丁酸等功能性化合物,营养价值丰富。当前我国黄酒业发展缓慢,传统手工作坊式生产仍然占主导地位,工业化和现代化程度不高。对黍米黄酒生产现状及其功能成分的研究进行了综述,针对黍米黄酒发展提出了建议。Millet yellow wine is Chinese national specialty and traditional food,produced with millet as main raw materials by fermentation with yeast and wheat starter or rice starter.Recent research indicates that millet yellow wine contains rich biological active peptides,oligosaccharides,phenolic compounds,GABA and other functional compounds,which are of high nutritional values.At present,the development of yellow wine industry in China is a bit slow and its industrialization and modernization level is not high.In this paper,the present status of the production of millet yellow wine and the research progress in its functional components were summed up,and some suggestions of the development of millet yellow wine were put forward.

关 键 词：黄酒 黍米 功能成分 发展 

分 类 号：TS262.4[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]