摘要
对玉米的营养价值及其功能进行简单介绍,阐述玉米发酵酒、玉米酱油、玉米发酵饮料、玉米面包、玉米馒头和玉米面条等中国玉米发酵食品研究现状,以期对玉米发酵食品研究提供参考。
The nutritional value and function of corn were briefly introduced,and the research status of corn fermented foods such as corn fermented wine,corn soy sauce,corn fermented beverage,cornbread,corn taro and corn noodles was elaborated.Some theoretical references are provided for the study of corn fermented foods.
作者
马先红
房忠慧
李雪晶
张瑜
MA Xianhong;FANG Zhonghui;LI Xuejing;ZHANG Yu(College of Biotechnology and Food Engineering,Jilin Institute of Chemical Technology,Jilin 132022;Food Science and Engineering,Jilin Agricultural University,Changchun 130118;Changchun Wanxiang Corn Oil Co.,Ltd.,Changchun 130062)
出处
《食品工业》
CAS
北大核心
2020年第4期264-267,共4页
The Food Industry
基金
吉化院重大合字(2016030)
2019年国家级大学生创新创业训练计划项目。
关键词
玉米
发酵食品
研究现状
corn
fermented foods
research progress
