摘要
米酒是一种传统的中国发酵食品,因其酒精度低、营养价值高、口感清爽而受到消费者的欢迎。为了促进米酒的可持续发展,目前该行业已经进行纯酶酿造、液态发酵、混合菌种发酵等技术研究,开拓创新研制了谷物类、果汁类、保健类新型米酒产品,并加快米酒产业的机械化和品牌化发展。但是米酒生产过程仍存在机械化程度不高、生产规模偏小、科技支撑不足、属性定位不清晰、游离在传统酒类和饮料间等问题,制约了米酒产业发展。通过对米酒酿造工艺的不断改进与完善,研发出迎合现代人多功能多风味需求的新兴米酒产品,以及对米酒品类展开教育,站好市场定位,将有助于扩大米酒市场并推动传统米酒产业获得新活力。
Rice wine is a popular fermented food in China,known for its low alcohol content,refreshing taste,and high nutritional value.To ensure the sustainable development of rice wine,the industry has conducted technical research on pure enzyme brewing,liquid-state fermentation,and mixed-strain fermentation.Moreover,the industry has developed new rice wine products,and has accelerated the mechanized production and brand establishment.However,the industry still faces challenges such as low degree of mechanization,small production scale,insufficient scientific and technological support,and unclear market positioning.Continuous improvement and refinement of the production process of rice wine,innovation of new rice wine products for modern consumers with varying preferences and needs,and precise market positioning of rice wine category will help expand the market and inject new vitality to the traditional rice wine industry.
作者
苟尚伟
赵越可
熊佳慧
何靖柳
韦婷
GOU Shangwei;ZHAO Yueke;XIONG Jiahui;HE Jingliu;WEI Ting(Ya’an Polytechnic College,Ya’an,Sichuan 625000,China)
出处
《酿酒科技》
2024年第6期125-129,134,共6页
Liquor-Making Science & Technology
基金
校级创新团队:“雅安特色果蔬绿色保鲜技术创新团队”(yzytd2020011)
校级高层次人才工作室:川蜀农产品保鲜技术研发工作室(Yzygcky202218)
校级科研中心:雅安食品药品应用开发研究中心。
关键词
米酒
加工
新型产品
发展趋势
rice wine
processing
new product
development trend
