摘要
根据中国传统白酒微量成分研究取得的新成果,系统地总结了微量成分来源及其作用。主要来源有3条途径:发酵过程中微生物和酶的催化反应、贮存过程中的化学变化和生产原料特殊成分的化学反应,主要起到了呈香呈味、成格成型和生理功能三方面的作用。生产原料对中国传统白酒微量成分的影响、高产白酒主体风味成分的基因菌构建与应用和白酒功能因子的深入研究等方向是未来研究的重点。
Based on the new achievements in the study of the trace components of traditional Chinese liquor,its sources and effects were systematically summarized for the first time.The main sources are three ways：catalytic reactions of microorganisms and enzymes during fermentation,chemical changes during storage,and chemical reactions of special components from raw materials,and which mainly playes three roles：the aroma and flavor-producing,style and aroma type-forming and physiological functions.In the future,the research focuses on the impact of raw materials on the trace components of traditional Chinese liquor,the construction and application of gene bacteria of high-yielding liquor main flavor components,and the in-depth study of liquor functional factors,providing a more complete theoretical basis for the comprehensive and profound understanding of Chinese liquor.
作者
曹智华
余有贵
何红梅
CAO Zhi-hua;YU You-gui;HE Hong-mei(Shaoyang University,Shaoyang,Hunan 422000,China;Food and Drug Inspection Institute of Changsha,Changsha,Hunan 410004,China)
出处
《食品与机械》
CSCD
北大核心
2018年第9期191-195,219,共6页
Food and Machinery
基金
湖南省自然科学基金项目(编号:2016JJ4080)
湖南省2015年度县域经济发展技术创新引导专项项目(编号:2015NK2103)
邵阳市科技计划一般项目(编号:2017NS17)
关键词
中国传统白酒
微量成分
来源
作用
功能因子
traditional Chinese liquor
trace components
sourcesrole
functional factors
