摘要
介绍了醪糟研究的现状,以及醪糟酿制过程中比较常见的工艺流程,并对醪糟后期处理中常见的质量问题做了相应的评价,讨论了醪糟产品开发的应用前景.
This paper introduces the research status at home and abroad and three kinds of common research processes of fermented glutinous rice. The more common quality problems during the later processing phase of the fermented glutinous rice and the prospects of its exploitation and utilization are discussed. This paper puts forward the practical significance and application prospects for the research and development of the fermented glutinous rice products.
出处
《成都大学学报（自然科学版）》
2015年第1期25-28,共4页
Journal of Chengdu University（Natural Science Edition）
关键词
醪糟
复配
营养功效
药理作用
fermented glutinous rice
blending
nutrition effect
pharmacological action
