陶瓷应用于中国典型酿造食品中的研究进展
Research progress on the application of ceramics in typical brewing food in China
王晓娜 1宗鸿 2刘飞 2覃雨佳 2李雨欣 2孙术国2
作者信息
- 1. 佛山大学,广东 佛山 528000
- 2. 中南林业科技大学,湖南 长沙 410004
- 折叠
摘要
随着陶瓷材料工艺技术不断发展,探索扩大陶瓷在酿造食品中的应用成为新的研究课题.文章介绍了陶瓷的制备以及陶瓷种类,详细阐述了陶瓷应用于酒类、调味品及腌渍品中的研究进展,重点分析了陶瓷对这些典型酿造食品品质影响的可能机制,并总结了陶瓷在酿造食品应用目前面临的挑战.
Abstract
With the continuous development of ceramic material technology,exploring and expanding the application of ceramics in brewing food has become a new research topic.The article introduces the preparation and types of ceramics and elaborates on the research progress of ceramics in the application of alcoholic beverages,seasonings,and pickled products.It focuses on analyzing the possible mechanisms of the influence of ceramics on the quality of these typical brewed foods and summarizes the current challenges faced by ceramics in the application of brewed foods.
关键词
陶瓷/酒类/调味品/腌渍品/影响机制Key words
ceramic/alcoholic beverages/condiment/pickled products/influence mechanism引用本文复制引用
出版年
2024
国家科技期刊平台
NSTL
万方数据