SUN Bao-guo, SUN Jin-yuan, GONG Li-li and et al. Perspectives on the long-term development trend and research emphasis of Chinese Baijiu(Chinese Liquor)[J]. Journal of Light Industry, 2016, 31(1): 6-11. doi: 10.3969/j.issn.2096-1553.2016.1.002
Citation:
SUN Bao-guo, SUN Jin-yuan, GONG Li-li and et al. Perspectives on the long-term development trend and research emphasis of Chinese Baijiu(Chinese Liquor)[J]. Journal of Light Industry, 2016, 31(1): 6-11.
doi:
10.3969/j.issn.2096-1553.2016.1.002
Perspectives on the long-term development trend and research emphasis of Chinese Baijiu(Chinese Liquor)
-
Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China;
-
Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China;
-
School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing 100048, China
-
Received Date:
2015-10-09
-
Abstract
Chinese Baijiu won its reputation for the unique material, process, special flavor, long history and rich cultural connotation.With the rapid development of Chinese food industry, the modernization of Chinese Baijiu is imperative.The development trend of Chinese Baijiu:reasonable price, flavor innovation, concept innovation, modernization and internationalization were analyzed.Among them, the first thing was to solve a series of scientific problems in Chinese Baijiu brewage.The possible transformative technology in the modernization of Chinese Baijiu, regarding to starter-making, saccharifying fermentation, liquor body design, special grain of wine, etc were dissected.The focus of future research and development of Baijiu containing ismicrobial metabolites with strain library, automatic temperature and humidity control technology of fermentation, flavor analysis and library, regulation of functional and hazardous substances, modernization of Baijiu standards and so on were indicated.
-
-
References
-
[1]
孙啸涛,张锋国,董蔚,等. 芝麻香白酒中3-甲硫基丙醇的GC-FPD分析[J].食品科学技术学报,2014,32(5):27.
-
[2]
余乾伟.传统白酒酿造技术[M].北京:中国轻工业出版社,2010.
-
[3]
钟国辉, 邹海晏, 周仁忠.中国白酒现代化和国际化浅见[J].酿酒科技, 2012(1):82.
-
[4]
中央社.中国酒走俏韩国市场[N].参考消息,2014-12-10(5).
-
[5]
孙宝国,曹雁平,李健,等.食品科学研究前沿动态[J].食品科学技术学报,2014,32(2):1.
-
[6]
吴继红,李安军,黄明泉,等.30种白酒中乳酸丙酯的发现与研究[J].中国食品学报,2015(3):194.
-
[7]
吴建峰.中国白酒中健康功能性成分四甲基吡嗪的研究[J].酿酒科技,2009(1):117.
-
[8]
杨涛,李国友,吴林蔚,等.中国白酒健康因子的研究及其产生菌选育和在生产中的应用(Ⅰ)——中国白酒健康因子的研究[J].酿酒科技,2010(12):65.
-
Proportional views
-
-
DownLoad: