摘要
米酒是一种低度保健功能的酒精饮品,获得许多不同年龄阶段人群的青睐。探索米酒中影响人体健康发育的功能因子成分的存在已成为研究工作者们研究的热点。文章系统的介绍了米酒发展及传统发酵过程中相关微生物生理作用,然后详细分析了米酒中所富含的多种营养物质,如有机酸、维生素、多酚类化合物、无机盐、微量元素及生物活性肽等,为米酒的相关研究提供了有效的理论科学依据。
Rice wine is a kind of alcoholic drink with low alcohol content and health care function,which is favored by many people of different ages.It has become a hot topic for researchers to explore the existence of functional factors affecting human health and development in rice wine.This paper systematically introduced the development of rice wine and the physiological functions of related microbial in the process of traditional fermentation,and then analyzed the various rich nutrients in rice wine in detail,such as organic acids,vitamins,polyphenols,inorganic salts,trace elements and bioactive peptides,which provided an effective theoretical and scientific basis for the related research of rice wine.
作者
温承坤
陈孝
王奕芳
方尚玲
夏运峰
李琴
李小强
陈茂彬
WEN Chengkun;CHEN Xiao;WANG Yifang;FANG Shangling;XIA Yunfeng;LI Qin;LI Xiaoqiang;CHEN Maobin(School of Food and Biological Engineering,Hubei University of Technology,Wuhan 430068,China;Hubei Brewing Technology and Equipment Engineering Technology Center,Wuhan 430068,China;Hubei Jinpan Wine Industry Co.,Ltd.,Macheng 438300,China)
出处
《中国酿造》
CAS
北大核心
2019年第12期5-8,共4页
China Brewing
基金
“十三五”国家重点研发计划项目中的重点课题子课题(2016YFD0400500)
湖北省科技厅重大专项(2018ABA084)
关键词
微生物
米酒
功能因子
有机酸
生物活性肽
microbe
rice wine
functional factor
organic acid
bioactive peptide
