陶瓷应用于中国典型酿造食品中的研究进展  

Research progress on the application of ceramics in typical brewing food in China

作　　者：王晓娜 宗鸿 刘飞[2] 覃雨佳 李雨欣 孙术国[2] WANG Xiaona;ZONG Hong;LIU Fei;QIN Yujia;LI Yuxin;SUN Shuguo(Foshan University,Foshan,Guangdong 528000,China;Central South University of Forestry Science and Technology,Changsha,Hunan 410004,China)

机构地区：[1]佛山大学,广东佛山528000 [2]中南林业科技大学,湖南长沙410004

出　　处：《食品与机械》2024年第10期243-248,共6页Food and Machinery

基　　金：广东省哲学社会科学规划项目(编号:GD23XYS005);教育部产学合作协同育人项目(编号:220502377091927);佛山市自筹经费类科技创新项目(编号:2220001005587)。

摘　　要：随着陶瓷材料工艺技术不断发展,探索扩大陶瓷在酿造食品中的应用成为新的研究课题。文章介绍了陶瓷的制备以及陶瓷种类,详细阐述了陶瓷应用于酒类、调味品及腌渍品中的研究进展,重点分析了陶瓷对这些典型酿造食品品质影响的可能机制,并总结了陶瓷在酿造食品应用目前面临的挑战。With the continuous development of ceramic material technology,exploring and expanding the application of ceramics in brewing food has become a new research topic.The article introduces the preparation and types of ceramics and elaborates on the research progress of ceramics in the application of alcoholic beverages,seasonings,and pickled products.It focuses on analyzing the possible mechanisms of the influence of ceramics on the quality of these typical brewed foods and summarizes the current challenges faced by ceramics in the application of brewed foods.

关 键 词：陶瓷 酒类 调味品 腌渍品 影响机制 

分 类 号：TQ174.7[化学工程—陶瓷工业] TS205[化学工程—硅酸盐工业]