甜味物质在中国露酒风味调控中的应用研究进展  

Research progress on application of sweet substances in the flavor regulation and control of Chinese Lujiu

作　　者：吕义刚 周慧 刘涛涛 杜曼 方尚玲 陈茂彬 LV Yigang;ZHOU Hui;LIU Taotao;DU Man;FANG Shangling;CHEN Maobin(Hubei Key Laboratory of Industrial Microbiology,Cooperative Innovation Center of Industrial Fermentation(Ministry of Education&Hubei Province),Key Laboratory of Fermentation Engineering(Ministry of Education),School of Food and Biological Engineering,Hubei University of Technology,Wuhan 430068,China;Jing Brand Co.,Ltd.,Huangshi 435100,China)

机构地区：[1]湖北工业大学生物工程与食品学院发酵工程教育部重点实验室工业发酵省部共建协同创新中心工业微生物湖北省重点实验室,湖北武汉430068 [2]劲牌有限公司,湖北黄石435100

出　　处：《中国酿造》2023年第10期1-6,共6页China Brewing

基　　金：“十三五”国家重点研发计划项目(2016YFD0400500)。

摘　　要：露酒是中国传统酒种,调味是中国露酒勾调的核心工艺之一,具有甜味的成分是露酒风味调控的常用物质。GB/T 17204—2021《饮料酒术语和分类》将露酒从配制酒中分离出来作为独立酒种,并重新定义。该文简述了露酒和甜味物质的定义,通过统计市售露酒产品的配料总结露酒的常用甜味物质,对糖源、既是食品又是中药材的物质和酒基这些具有甜味的物质的特点、功能进行总结,对甜味物质在中国露酒风味调控中的应用研究进展进行了综述,并对甜味物质的应用研究方向进行了展望,以期为中国露酒的产品开发、风味调控和规范化生产提供参考。Lujiu is a traditional Chinese liquor,and flavor regulation is one of the core techniques for blending Chinese Lujiu.The sweet components are commonly used in regulating the flavor of Lujiu.GB/T 17204—2021"Terminology and Classification of alcoholic beverages"separates Lujiu from blended liquor as an independent liquor and redefines it.In this paper,the definition of Lujiu and sweet substances was briefly described,the commonly used sweet substances of Lujiu were summarized by analyzing the ingredients of Lujiu products on the market,the characteristics and functions of sweet substances such as sugar source,substances that were both food and traditional Chinese medicine,base liquor were summarized,and the application progress of sweet substances in the regulation of Chinese Lujiu flavor was summarized.The application and research directions of sweet substances were prospected,to provide reference for the product development,flavor regulation,and standardized production of Chinese Lujiu in the future.

关 键 词：甜味物质 露酒 风味调控 配料 

分 类 号：TS262.7[轻工技术与工程—发酵工程]