红曲醋的研究现状和发展趋势  

Research Status and Development Trend of Monascus Vinegar

作　　者：邹昆[1] 程强[1] 鲁兰[1] 杨晨[1] ZOU Kun;CHENG Qiang;LU Lan;YANG Chen(Key Laboratory of Medicinal and Edible Plants Resources Development in Institutions of Higher Education in Sichuan Province,Sichuan Industrial Institute of Antibiotics,School of Pharmacy,Chengdu University,Chengdu 610106,China)

机构地区：[1]成都大学药学院,药食同源植物资源开发四川省高校重点实验室,四川抗菌素工业研究所,成都610106

出　　处：《中国调味品》2022年第2期211-215,220,共6页China Condiment

基　　金：国家自然科学基金(81803812)。

摘　　要：红曲醋是中国的四大名醋之一,文章分别介绍了红曲醋的传统酿造工艺、改进工艺、保健作用,着重概述了传统红曲醋的创新性研究及复合型红曲醋的研究情况,并对未来红曲醋的研究和开发提出了建议。Monascus vinegar is one of the four kinds of famous vinegar in China.In this paper,the traditional brewing technology,improved technology and health care functions of Monascus vinegar are introduced respectively,the innovative research on traditional Monascus vinegar and the research situation of compound Monascus vinegar are emphatically summarized and some suggestions on the development and research of Monascus vinegar in the future are put forward.

关 键 词：红曲醋 酿造工艺 创新研究 复合型 

分 类 号：TS264.22[轻工技术与工程—发酵工程]