摘要
浆水是我国西北地区的传统自然发酵食品,其具有悠久的历史传承、丰富的营养保健功效、独特的地域风味。该文主要从浆水的发酵工艺、浆水发酵中微生物菌群多样性、产品理化指标研究结果等方面进行综述。旨为浆水的工业化生产和理论研究提供依据,为浆水产业链发展提供借鉴。
Jiangshui is a traditional natural fermentation food in Northwest China.It has a long history,rich nutrition health care efficacy,and unique local flavor.In this paper,the fermentation process of Jiangshui,its microbial flora diversity,the physical and chemical indicators of its product were reviewed.It aimed to provide the basis for the industrial production and theoretical research of Jiangshui,and provide reference for the development of Jiangshui industry chain.
作者
柳艳云
杨亚强
段学辉
LIU Yan-yun;YANG Ya-qiang;DUAN Xue-hui(State Key Laboratory of Food Science and Technology,Nanchang University, Nanchang 330047,Chin)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2017年第11期262-267,共6页
Food and Fermentation Industries
关键词
西北地区
浆水
研究进展
展望
Northwest
Jiangshui
research progress
prospects
