红枣液态发酵制品研究进展  

Research Progress in Liquid Fermented Jujube Products

作　　者：翟浩宇[1] 朱文学[1] 向进乐[1] 刘二伟[1] 

机构地区：[1]河南科技大学食品与生物工程学院,洛阳河南471023

出　　处：《农产品加工》2015年第7期56-59,共4页Farm Products Processing

基　　金：洛阳市科技计划项目(1203204B)

摘　　要：红枣是一种历史悠久的传统食品,营养丰富,含有多种对人体有益的成分。随着经济的发展和人们生活水平的提高,以红枣为原料的液态发酵制品出现在市场中,深受人们喜爱。通过介绍红枣产品种类、发酵工艺和成分分析等,总结近年来红枣酒、红枣醋、红枣酸奶、红枣复合发酵饮料等红枣液态发酵制品的研究进展,为进一步的研究提供参考。Chinese jujube, as a traditional food with a long history, contains rich nutritional ingredients that are beneficial to human health. With the development of economy and improvement of people＇s life quality, fermented liquid products, which use jujubes as raw materials, come on the market and enjoy great popularity. This essay summaries the research progress in these products such as jujube wine, jujube vinegar, jujube yogurt and jujube fermented beverages in recent years, in order to provide reference for further study.

关 键 词：红枣 发酵 液态制品 

分 类 号：TS264[轻工技术与工程—发酵工程]