天冬酒酿造工艺及功能活性物质研究进展  

Research Progress on the Brewing Process and Functional Compositions of Radix Asparagi Wine

作　　者：黄婷 曾洁 李俊英 李文秀 张坤 刘攀 赵金松 HUANG Ting;ZENG Jie;LI Junying;LI Wenxiu;ZHANG Kun;LIU Pan;ZHAO Jinsong(School of modern agriculture,Neijiang Vocational&Technical College,Neijiang 641000,Sichuan,China;School of Biological Engineering,Sichuan University of Science and Engineering,Yibin 644000,Sichuan,China;Sichuan Liqueur Industry Group Co.,Ltd.,Research Institute of Sichuan Liquor,Chengdu 610000,Sichuan,China)

机构地区：[1]内江职业技术学院现代农业学院,四川内江641000 [2]四川轻化工大学生物工程学院,四川宜宾644000 [3]四川省酒业集团有限责任公司川酒研究院,四川成都610000

出　　处：《酿酒》2025年第2期32-36,共5页Liquor Making

基　　金：内江市科技计划项目(2024NJJCYJNJZY001)。

摘　　要：天冬酒作为一种营养价值较高的酒精饮品,其酿造工艺和功能活性成分研究具有重要意义。着重剖析配制型和发酵型天冬酒的酿造工艺,概述天冬酒功能活性物质的研究现状,并对天冬酒的新型酿造技术和功能活性物质研究进行展望,旨在为天冬酒的进一步研究提供参考。Radix asparagi wine,as an alcoholic beverage of extremely high nutritional value,holds significant importance in the study of its brewing process and functional active ingredients.The paper focuses on analysis of the brewing processes of Blended and fermented Radix asparagi wine,summary of the development status of functional compositions in the wine,and making a preliminary prediction of the study on new brewing technologies and functional compositions of Radix asparagi wine in future,which aims to provide the proposal for further research on the quality and function of the wine.

关 键 词：天冬酒 配制型 发酵型 酿造工艺 功能活性物质 

分 类 号：TS262.7[轻工技术与工程—发酵工程] TS262.8[轻工技术与工程—食品科学与工程] TS261.4TS201.2