藜麦在黄酒酿造中的应用研究进展  

Research Progress on Application of Quinoa in Yellow Wine Brewing

作　　者：赵佳 贺文慧 冯璟钰 ZHAO Jia;HE Wenhui;FENG Jingyu(Department of Biological Science and Technology,Jinzhong University,Jinzhong Shanxi 030600)

机构地区：[1]晋中学院生物科学与技术系,山西晋中030600

出　　处：《现代农业科技》2024年第13期142-145,共4页Modern Agricultural Science and Technology

基　　金：山西省重点研发计划项目(201903D221038);山西省高等学校科技创新计划项目(2022L498)。

摘　　要：藜麦是一种古老而营养丰富的谷物,蛋白质、纤维含量较高,且富含微量元素。近年来,随着消费者对健康食品的追求和对传统酿造工艺的重视,藜麦黄酒作为一种新型酒类产品受到了广泛关注。本文综述了藜麦酿造黄酒的研究现状,藜麦替代部分酿造原料拓宽了黄酒的原料选择,其酿造工艺相较于传统工艺进行了针对性优化,酿制的藜麦黄酒风味独特,富含黄酮、皂苷、酚类物质等功能成分,具有极高的营养价值。深入研究藜麦黄酒对于推动杂粮精深加工、功能食品创新和黄酒产业发展具有重要意义。Quinoa is an ancient and nutritious grain with high contents of protein,fibers and trace elements.In recent years,with consumer's pursuit of healthy food and the appreciation of traditional brewing process,as a new type of alcohol product,quinoa yellow wine had received widespread attention.This paper reviewed the research status of quinoa yellow wine.Quinoa partially replaced some brewing raw materials,which broadened the selection of raw materials of yellow wine.Its brewing process was optimized compared with traditional technology.The quinoa yellow wine has a unique flavor,and is rich in flavonoids,saponins,phenols and other functional components,which has high nutritional value.In-depth study of quinoa yellow wine is of great significance to promote the intensive processing of coarse grains,the innovation of functional foods and the development of yellow wine industry.

关 键 词：藜麦 黄酒 酿造工艺 功能价值 

分 类 号：TS262.4[轻工技术与工程—发酵工程]