| 黄酒品质分析及质量安全控制研究进展 |
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| 引用本文： | 陈小玲,杨 佳,李新生,裴金金,肖玉祥,吴东平.黄酒品质分析及质量安全控制研究进展[J].食品安全质量检测技术,2019,10(6):1582-1587. |
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| 作者姓名： | 陈小玲 杨 佳 李新生 裴金金 肖玉祥 吴东平 |
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| 作者单位： | 陕西理工大学生物科学与工程学院;深圳郑茂科技有限公司;中国谢村北派黄酒研究院;陕西省资源生物重点实验室;陕西秦洋长生酒业有限公司 |
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| 基金项目： | 陕西省资源生物重点实验室主任基金项目(11JS035)、陕西省资源生物重点实验室计划项目(2015SZSj-71)、陕西省科技计划项目(2018SZS-27) |
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| 摘 要： | 黄酒是以稻米、黍米等为主要原料,以麦曲和酒母为糖化収酵剂,经浸米、蒸饭、前収酵、后収酵等工艺制成的酿造酒。本文对照2018新版黄酒国家标准,分析了我国黄酒品质分析及质量安全控制方面的研究现状,综述了黄酒酿酒原料、制曲、収酵、陈酿等生产过程中可能存在的质量安全问题及潜在有害物质控制的研究迚展,旨在为我国黄酒产业的収展和产品质量控制提供借鉴和参考。
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| 关 键 词： | 黄酒 品质分析 质量控制 安全 |
| 收稿时间： | 2018/12/10 0:00:00 |
| 修稿时间： | 2019/3/5 0:00:00 |
Research progress on quality analysis and quality safety control of Chinese rice wine |
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| CHEN Xiao-Ling,YANG Ji,LI Xin-Sheng,PEI Jin-Jin,XIAO Yu-Xiang and WU Dong-Ping.Research progress on quality analysis and quality safety control of Chinese rice wine[J].Food Safety and Quality Detection Technology,2019,10(6):1582-1587. |
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| Authors: | CHEN Xiao-Ling YANG Ji LI Xin-Sheng PEI Jin-Jin XIAO Yu-Xiang and WU Dong-Ping |
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| Affiliation: | Institute of Biological Sciences and Engineering, Shaanxi University of Technology; Shenzhen Zhengmao Technology Co., Ltd.,; Northern Rice Wine Research Institute of Xiecun,Institute of Biological Sciences and Engineering, Shaanxi University of Technology; Northern Rice Wine Research Institute of Xiecun,Institute of Biological Sciences and Engineering, Shaanxi University of Technology; Northern Rice Wine Research Institute of Xiecun; Shaanxi Key Laboratory of Biology and Bioresource,Institute of Biological Sciences and Engineering, Shaanxi University of Technology; Northern Rice Wine Research Institute of Xiecun; Shaanxi Key Laboratory of Biology and Bioresource,Northern Rice Wine Research Institute of Xiecun; Shaanxi Qinyang Changsheng Wine Co., Ltd. and Northern Rice Wine Research Institute of Xiecun; Shaanxi Qinyang Changsheng Wine Co., Ltd. |
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| Abstract: | Chinese rice wine is brewed with the main raw materials of rice and millet, using wheat Qu and distillery yeast as saccharifying and fermenting agents through rice soaking, rice steaming, pre-fermentation and post-fermentation. This paper analyzed the research status of quality analysis and quality safety control of Chinese rice wine according to the 2018 new national standard of Chinese rice wine, and reviewed the quality safety problems and the control of potential harmful substances in the production from raw materials for wine making, koji-making, fermentation, aging of yellow rice, so as to provide reference for the development of Chinese rice wine industry and product quality control. |
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| Keywords: | Chinese rice wine quality analysis quality control safety |
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