黄酒功能因子及功能性黄酒研究进展  

Research Progress of Functional Factors of Huangjiu and Functional Huangjiu

作　　者：吴云霞 李冬琴 耿敬章[1,2] 王志男 周芳 WU Yun-xia;LI Dong-qin;GENG Jing-zhang;WANG Zhi-nan;ZHOU Fang(Institute of Biological Sciences and Engineering,Shaanxi University of Technology,Northern Rice WineResearch Institute of Xiecun,Hanzhong 723000,Shaanxi,China;School of Life Science and Technology,Xi'an Jiaotong University,Xi'an 710049,Shaanxi,China)

机构地区：[1]陕西理工大学生物科学与工程学院,中国谢村北派黄酒研究院,陕西汉中723000 [2]西安交通大学生命科学与技术学院,陕西西安710049

出　　处：《食品研究与开发》2022年第4期219-224,共6页Food Research and Development

基　　金：秦巴生物资源与生态环境国家重点实验室(培育)“市校共建”专项(SXC-2106);陕西省科技厅农业攻关项目(2021NY-156);陕西省教育厅产业化项目(20JC010);陕西省资源生物重点实验室开放基金(SLGPT2019KF03-04);陕西理工大学秦巴食品资源开发利用科技创新团队科研专项。

摘　　要：丰富的酿造原料及独特的酿造工艺赋予了功能性黄酒不同的功能活性,但目前对功能性黄酒的研究尚处于初步阶段。该文对黄酒的功能性成分、功能因子的引入方式以及功能性黄酒质量与安全等方面进行综述,初步阐述功能性黄酒研究现状,旨在为新型功能黄酒产品的开发提供借鉴及参考。Rich brewing materials and unique brewing technology are responsible for different activities of functional Huangjiu,but the research on functional Huangjiu is still in its early stages. In this paper,we summarized different features of functional Huangjiu,including functional components,introduction methods of functional factors,and quality and safety. The research status of functional Huangjiu was preliminarily expounded in order to provide reference for the development of new functional Huangjiu products.

关 键 词：功能性黄酒 功能因子 原料 酒曲 质量安全 

分 类 号：TS262.4[轻工技术与工程—发酵工程]