摘要
料酒是我国传统的调味品之一,具有日需性高、调味效果显著等特点。掌握料酒的研究现状及未来发展趋势为后续料酒研究开发提供新思路及理论依据。以文献计量(文献源:CNKI、Web of science等)及关键词分析为方法,对料酒年代发文量、国内核心期刊、主要作者、发文机构、专利量、研究现状等进行分析。共检索1982~2022年关于料酒研究的中英文文献130篇,专利468项。分析发现国内发文量显著高于国外;国内料酒研究发展速度缓慢;研究对象为“调味酒”、“工艺”、“风味”等呈多元化趋势,研究内容从简单理化指标的测定向功能活性机制等逐步深入。料酒研究目前处于发展阶段,基于产业升级及营养健康消费观念的改变,料酒研究应兼顾产品营养、风味与功能,本研究可为料酒产业发展提供参考。
Cooking wine is one of the traditional seasonings in China,characterized by high daily demand and significant seasoning effects.Mastering the current research status and future development trends of cooking wine provides new ideas and theoretical basis for subsequent research and development of cooking wine.The bibliometric(literature sources:CNKI,Web of science,etc.)and keyword analysis are used as methods to analyse the number of articles published in the material wine era,domestic core journals,main authors,publishing institutions,patents,and the current status of research.A total of 130 Chinese and English literature on cooking wine research from 1982 to 2022 is searched,and 468 patents are patented.The analysis finds that the volume of domestic publications is significantly higher than that of foreign countries.The research and development of domestic cooking wine is slow.The research objects are"seasoning wine","technology","flavor",etc.,showing a diversified trend,and the research content is gradually deepening from the determination of simple physical and chemical indicators to functional activity mechanisms.Based on industrial upgrading and changes in the concept of nutrition and healthy consumption,cooking wine research should take into account product nutrition,flavor and function,and this study could provide reference for the development of cooking wine industry.
作者
贺思桥
张国泰
芦润青
唐菁雯
向琴
耿敬章
田洪磊
HE Siqiao;ZHANG Guotai;LU Runqing;TANG Jingwen;XIANG Qin;GENG Jingzhang;TIAN Honglei(College of Bioscience and Bioengineering,Shaanxi University of Technology,Shaanxi Province Key Laboratory of Bio-resources,QinLing-Bashan Mountains Bioresources Comprehensive Development C.I.C,Qinba State Key Laboratory of Biological Resources and Ecological Environment,Hanzhong 723000,China)
出处
《食品工业科技》
CAS
北大核心
2024年第3期378-387,共10页
Science and Technology of Food Industry
基金
秦巴生物资源与生态环境国家重点实验室(培育)“市校共建”专项(SXC-2106)
陕西省秦创原“科学家+工程师”队伍建设项目(2023KXJ-203)
陕西理工大学秦巴食品资源开发利用科技创新团队科研专项
陕西理工大学研究生创新基金(SLGYCX2317)。
关键词
料酒
文献
研究现状
计量分析
cooking wine
document
research status
quantitative analysis
