| 青梅酒加工工艺及产品功能性研究进展 |
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| 引用本文： | 白卫东,沈颖,刘晓艳,钱敏.青梅酒加工工艺及产品功能性研究进展[J].农产品加工．学刊,2013(4):10-12. |
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| 作者姓名： | 白卫东 沈颖 刘晓艳 钱敏 |
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| 作者单位： | 仲恺农业工程学院轻工食品学院;华南农业大学食品学院 |
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| 基金项目： | 国家星火计划项目(2010GA781001);广州市科技局科技项目(2010Z1-E021);广东省教育部产学研项目(2011B090400065) |
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| 摘 要： | 综述了青梅酒的加工工艺、产品功能性的研究现状;提出了有待解决的问题和今后研究与发展的方向,展望了青梅酒的发展前景。
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| 关 键 词： | 青梅酒 加工 功能性 |
Status on Processing Technology and Product Features of Plum Wine |
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| BAI Wei-dong,SHEN Ying,LIU Xiao-yan,QIAN Min.Status on Processing Technology and Product Features of Plum Wine[J].Nongchanpin Jlagong.Xuekan,2013(4):10-12. |
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| Authors: | BAI Wei-dong SHEN Ying LIU Xiao-yan QIAN Min |
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| Institution: | 1 (1.College of Light Industry and Food Science,Zhongkai University of Agriculture and Engineering,Guangzhou,Guangdong 510225,China;2.College of Food Science,South China Agricultural University,Guangzhou,Guangdong 510642,China) |
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| Abstract: | In this paper,the processing technology and functional research status of plum wine are reviewed;the problems to be solved and the direction of research and development in the future are proposed,meanwhile the development of plum wine is prospected. |
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| Keywords: | plum wine process function |
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