有关米酒的研究进展  

Research Progress on Rice Wine

作　　者：杨玉玲 李术钗 王佳佳 YANG Yuling;LI Shuchai;WANG Jiajia(School of Pharmacy,Guizhou University of Traditional Chinese Medicine,Guiyang 550025,Guizhou,China;Department of Pharmacy,Guiyang Healthcare Vocational University,Guiyang 550081,Guizhou,China)

机构地区：[1]贵州中医药大学学校药学院,贵州贵阳550025 [2]贵阳康养职业大学药学系,贵州贵阳550081

出　　处：《酿酒》2023年第4期11-14,共4页Liquor Making

基　　金：2021年度贵州省科技支撑计划(黔科合支撑[2021]一般105)。

摘　　要：我国米酒酿造具有历史悠久、分布广泛的特点,近些年米酒产业飞速发展,不少研究者发现米酒中含有丰富的营养成分,因此他们致力于对米酒养生作用的挖掘以及新型米酒的开发。本文对米酒工艺、化学成分、养生活性等方面进行了系统介绍,旨在为米酒的科学研究提供一定参考意义。China's rice wine brewing has a long history and wide distribution characteristics,in recent years the rice wine industry has developed rapidly,many researchers have found that rice wine is rich in nutrients,so they are committed to the excavation of rice wine health care and the development of new rice wine.This paper systematically introduces the process,chemical composition and health preservation of rice wine,aiming to provide certain reference significance for the scientific research of rice wine.

关 键 词：米酒 化学成分 传统工艺 研究进展 

分 类 号：TS262.4[轻工技术与工程—发酵工程]