摘要
红枣是我国特色干果,营养和药用价值极高,随着对红枣功能特性的深入研究和红枣资源的充分利用,提升红枣深加工产业水平有着重要意义。该文着重介绍了近年来红枣在抗氧化功能、免疫调节功能、抗肿瘤功能、降血脂及减肥等方面的功能特性,并对红枣发酵酒相关研究进行了疏理和系统阐述,为今后红枣发酵酒研究者提供参考,以推动红枣深加工产业发展。
Jujube,with extremely high nutritional and medicinal value,is a special dried fruit in China.With the in-depth study of the functional characteristics of jujube and full utilization of jujube resources,it is of great significance to improve the level of deep processing industry of jujube.This paper focused on the functional characteristics of jujube in recent years,which contained antioxidant function,immune regulation function,anti-tumor function,blood-fat depressing,body mass loss and so on.Related research on jujube fermented wine was sorted and systematically expounded,so as to provide reference for the future researcher on jujube fermented wine and promote the development of deep processing industry.
作者
吴孔阳
杜如月
刘红霞
杨娆
赵旭升
WU Kongyang;DU Ruyue;LIU Hongxia;YANG Rao;ZHAO Xusheng(College of Life Science,Luoyang Normal University,Luoyang 471934,China;Henan Province Engineering Research Center of Jujube Resource Utilization,Luoyang 471934,China;Jujube Scientific Research Academician Workstation of Henan Province,Luoyang 471934,China;Jujube Industry Technology Innovation Strategic Alliance of Henan Province,Luoyang 471934,China)
出处
《中国酿造》
CAS
北大核心
2018年第9期12-16,共5页
China Brewing
基金
河南省高等学校重点科研项目(18B180018)
国家级大学生创新创业训练计划项目(201710482077)
关键词
红枣
发酵酒
功能特性
红枣啤酒
红枣果酒
红枣白酒
jujube
fermented wine
functional characteristics
jujube beer
jujube wine
jujube Baijiu
