%0 Journal Article
%T 浅谈醪糟的工艺流程及发展现状<br>Brief Discussion on the Process Flow and Development Status of Rice-Making
%A 俞静
%A 袁晔
%A 王锺海
%A 朱宇坤
%J Hans Journal of Food and Nutrition Science
%P 234-240
%@ 2166-6121
%D 2024
%I Hans Publishing
%R 10.12677/hjfns.2024.132030
%X 为探究醪糟制作工艺对其发展前景的应用研究，本文讨论了醪糟发展现状及制作工艺的特点，研究了过程中存在的各类影响因素并提出了解决问题的对策。当前醪糟制作受发酵温度、发酵时间和发酵环境的影响，其品质和产量不稳定，甚至会产生黄曲霉、微生物等对人体有害物质，且大众对于不同风味接受度也有所不同。为了满足当下大众对醪糟品质口感的需求，要求通过科学合理地控制原材料、温度、湿度等因素，以达到产品质量更为稳定可靠，具有更好的口感和营养价值的目的。<br />
In order to explore the application of the mash production process to its development prospects, this paper discusses the current situation of mash development and the characteristics of the production process, studies the various types of influencing factors that exist in the process, and proposes countermeasures to solve the problem. The current mash production is affected by fermentation temperature, fermentation time, and fermentation environment, its quality and yield are unstable, and even produce harmful substances to the human body such as aflatoxin and microorganisms, and the public’s acceptance of different flavors is also different. In order to meet the current public demand for mash quality and taste, it is required to scientifically and reasonably control the raw materials, temperature, humidity, and other factors, in order to achieve a more stable and reliable product quality, with better taste and nutritional value.
%K 制作工艺，原材料，发展前景<br>Production Process
%K Raw Materials
%K Development Prospects
%U http://www.hanspub.org/journal/PaperInformation.aspx?PaperID=86737