摘要
酒酿是我国的传统发酵美食,因营养丰富,风味独特,且酒精度低,深受消费者喜爱。但传统酒酿主要以精白糯米为原料,风味和营养相对单一,已不能满足人们日益增长的对口感、营养和功效追求的需要。文章总结了酒酿的营养成分和保健功能,并根据原料种类对新型酒酿产品进行了分类说明,最后总结了酒酿在烹饪、面点加工及饮料调制上的应用研究现状,展望了今后的发展趋势,以期为新型酒酿的深入研究及开发利用提供参考。
Sweet fermented glutinous rice is a traditional fermented delicacy in China,known for its rich nutritional value,distinctive flavor,and low alcohol content,making it popular among consumers.However,conventional products made from refined white glutinous rice offer relatively limited flavor and nutritional diversity,which no longer meet the growing demand for improved taste,nutrition,and functional benefits.This article summarizes the nutritional components and health-promoting functions of sweet fermented glutinous rice,and classifies novel products based on different raw materials.In addition,the current research status of its applications in cooking,pastry processing,and beverage preparation is reviewed.Finally,the future development prospects are discussed to provide a reference for further research and the development of innovative sweet fermented glutinous rice products.
作者
王慧俐
陈露露
蔡成岗
WANG Huili;CHEN Lulu;CAI Chenggang(Department of Culture and Sports,Zhejiang Vocational College of Special Education,Hangzhou 310023,China;School of Biological&Chemical Engineering,Zhejiang University of Science&Technology,Hangzhou 310023,China)
出处
《食品科技》
北大核心
2025年第4期116-122,共7页
Food Science and Technology
基金
浙江省重点研发计划项目(2020C02038)
2021年浙江省第一批课程思政教学研究项目(浙教函〔2021〕47号)。
关键词
糯米酒酿
保健功能
生产工艺
应用领域
sweet fermented glutinous rice
health care function
production technology
application field
