包包曲在酿酒工艺中的应用及其食品安全保障  

Application of Baobaoqu in Liquor-Making Techniques and Its Food Safety Assurance

作　　者：梁小虎 莫欣雨 彭骥 LIANG Xiaohu;MO Xinyu;PENG Ji(Yibin Wuliangye Group Co.,Ltd.,Yibin 644000,China)

机构地区：[1]四川省宜宾五粮液集团有限公司,四川宜宾644000

出　　处：《食品安全导刊》2023年第28期171-174,共4页China Food Safety Magazine

摘　　要：包包曲是一种重要的酿酒微生物资源,其应用不仅可以决定酒类风格,还可以提高酒类产品的质量。本文深入探讨了包包曲在酿酒工艺中的应用以及其食品安全保障策略,为酿酒业提供了有益指导,并为包包曲制作过程的食品安全保障提供了新视角。Baobaoqu is an important microbial resource for liquor-making,and its application can not only determine the style of liquor,but also improve the quality of liquor products.In this paper,the application of Baobaoqu in liquor-making techniques and its food safety guarantee strategy are discussed in depth,which provides useful guidance for the liquor-making industry and provides a new perspective for the food safety guarantee of the Baobaoqu production process.

关 键 词：包包曲 酿酒工艺 食品安全 微生物资源 酒类产品 

分 类 号：TS261.11[轻工技术与工程—发酵工程]