论白酒酒体创新设计与开发
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摘要
白酒产业是中华民族的优秀传统产业,白酒是一种特殊的食品,"好喝、好健康、好实惠"是目前消费者对白酒酒体的诉求。该文依酒体创新和改进的程度,从全新的酒体创新设计与开发、换代的酒体创新设计与开发、改进的酒体创新设计与开发三个维度,对目前中国白酒酒体创新设计与开发的现状进行综述,并提出未来酒体创新设计与开发的思路及方法,为中国白酒的产品创新提供更高的技术支持和更多的实践服务。
Baijiu(Chinese liquor) industry is an excellent traditional industry of the Chinese nation, and Baijiu is a special food. "Good taste, health,benefits" is the appeal of consumers to Baijiu body. According to the degree of Baijiu body innovation and improvement, the present situation of Baijiu body innovation design and development in China was reviewed from three dimensions: new Baijiu body innovation design and development, renewed Baijiu body innovation design and development, and improved Baijiu body innovation design and development. The ideas and methods of innovation design and development of wine body in the future were put forward, providing higher technical support and more practical service for product innovation of Chinese Baijiu.
Baijiu(Chinese liquor) industry is an excellent traditional industry of the Chinese nation, and Baijiu is a special food. "Good taste, health,benefits" is the appeal of consumers to Baijiu body. According to the degree of Baijiu body innovation and improvement, the present situation of Baijiu body innovation design and development in China was reviewed from three dimensions: new Baijiu body innovation design and development, renewed Baijiu body innovation design and development, and improved Baijiu body innovation design and development. The ideas and methods of innovation design and development of wine body in the future were put forward, providing higher technical support and more practical service for product innovation of Chinese Baijiu.
引文
[1]张治刚,张彪.中国白酒香型演变及发展趋势[J].中国酿造,2018,37(2):15-18.
[2]RUSIECKA I,G■GA■O I,ANAND J S,et al.Drinking"Vodka"or vodkaThis is a question[J].Toxicol in Vitro,2016,36(10):66-70.
[3]AUMATELL M R.Alcoholic beverages[M].London:Woodhead Publishing,2012:267-280.
[4]QUESADA-GRANADOS J J,SAMANIEGO-SáNCHEZ C,BLANCA-HERRERA R M.Rhum-Ron-Rum:Technology and Tradition[M].Oxford:Academic Press,2016:618-627.
[5]KOSSEVA M R,JOSHI V K,PANESAR P S.Science and Technology of Fruit Wine Production[M].San Diego:Academic Press,2017:3.
[6]LARROCHI C,SANROMáN M A,DU G C,PANDEY A,et al.Current Developments in Biotechnology and Bioengineering[M].Oxford:Food and Beverages Industry,2017:435-450.
[7]徐占成,徐姿静.酒体风味设计学概论[J].酿酒,2012,39(6):3-8.
[8]屈文涛.产品设计[M].北京:石油工业出版社,2009:8-12.
[9]饶家权,杜礼泉.白酒醉酒度的评价及其与白酒质量关系的探讨[J].中国酿造,2018,37(10):145-147.
[10]毛洪川.整粒高粱酿造浓香型白酒的工艺开发及应用研究[D].绵阳:西南科技大学,2017.
[11]樊建辉,侯建光,郭福祥,等.仰韶陶融型白酒大曲可培养微生物多样性研究[J].中国酿造,2017,36(7):75-79.
[12]侯建光,韩素娜,樊建辉,等.应用HS-SPME和GC-MS浅析陶香型白酒中挥发性成分[J].酿酒,2016,43(3):37-40.
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[16]杨立树.馥郁香型白酒工艺论述[J].生物技术世界,2016(3):94.
[17]金成勇,冯雅芳,罗文涛.绵柔凤香型基酒最佳发酵期研究[J].酿酒,2016,43(4):91-92.
[18]邢钢,冯雅芳,张永利.绵柔凤香型白酒酿造工艺研究[J].酿酒2016,43(5):59-62.
[19]高洁.绵柔凤香型白酒酒体风格成因探究[J].酿酒2015,42(4):59-62.
[20]张书田.中国白酒三大香型生产工艺和香型融合创新技术[J].酿酒,2008,35(6):37-39.
[21]崔海灏,杨月轮,崔靖靖,等.香型融合技术生产试验[J].酿酒2014,41(2):76-78.
[22]王广鹏.清爽型白酒工艺研究[D].济南:齐鲁工业大学,2015.
[23]颜世昕.朋自远方酒体设计报告[J].山东工业技术,2016(2):215-216.
[24]张志刚,吴生文,陈飞,等.大曲酶系在白酒生产中的研究现状及发展方向[J].中国酿造,2011,30(1):13-16.
[25]张治刚,王永亮.安琪酿酒曲在红枣固态白酒发酵上的应用[J].酿酒科技,2018(7):108-111.
[26]张志刚,李长文.高温大曲生产技术进展及发展趋势[J].中国酿造,2013,32(6):9-11.
[27]谢小林,龙立利.大曲生产中新技术的应用[J].农村新技术(加工版),2009(20):25-26.
[28]李长江,张洪远,沈才洪,等.武陵酱香型白酒工艺创新---酱香糟醅堆积“二次制曲”的工艺研究(第三报)[J].酿酒科技,2010(4):52-55.
[29]李长江,张洪远,沈才洪.武陵酱香型白酒工艺创新--控制酱香大曲酒前3轮次出酒率工艺研究(Ⅱ)[J].酿酒科技,2010(2):68-70.
[30]樊玉然.科技创新促进白酒产业转型升级作用机理探析[J].经济研究导刊,2017(29):64-65.
[31]李芹.三焦叶酒的酒体设计[N].华夏酒报,2011-6-24(013).
[32]张宿义,卢中明.继承传统白酒生产技术精华---促进新工艺白酒的健康发展[J].酿酒科技,2005(2):100-103.
[33]李泽隆.取传统白酒技术精华,促新工艺白酒发展[J].现代食品,2016(13):8-9.
[34]曾富洪.产品创新设计与开发[M].成都:西南交大出版社,2009:1-3.
[35]TOMS S,SHEPHERD A.Accounting and social conflict:Profit and regulated working time in the British Industrial Revolution[J].Crit Perspect Account,2017,17(3):2.
[36]PONISCIAKOVA O,GOGOLOVA M,IVANKOVA K.The use of accounting information system for the management of business costs[J].Proced Econom Finance,2015,34(26):418-422.
[37]张治刚,王永亮.白酒健康与健康白酒综述[J].中国酿造,2017,36(5):13-16.
[2]RUSIECKA I,G■GA■O I,ANAND J S,et al.Drinking"Vodka"or vodkaThis is a question[J].Toxicol in Vitro,2016,36(10):66-70.
[3]AUMATELL M R.Alcoholic beverages[M].London:Woodhead Publishing,2012:267-280.
[4]QUESADA-GRANADOS J J,SAMANIEGO-SáNCHEZ C,BLANCA-HERRERA R M.Rhum-Ron-Rum:Technology and Tradition[M].Oxford:Academic Press,2016:618-627.
[5]KOSSEVA M R,JOSHI V K,PANESAR P S.Science and Technology of Fruit Wine Production[M].San Diego:Academic Press,2017:3.
[6]LARROCHI C,SANROMáN M A,DU G C,PANDEY A,et al.Current Developments in Biotechnology and Bioengineering[M].Oxford:Food and Beverages Industry,2017:435-450.
[7]徐占成,徐姿静.酒体风味设计学概论[J].酿酒,2012,39(6):3-8.
[8]屈文涛.产品设计[M].北京:石油工业出版社,2009:8-12.
[9]饶家权,杜礼泉.白酒醉酒度的评价及其与白酒质量关系的探讨[J].中国酿造,2018,37(10):145-147.
[10]毛洪川.整粒高粱酿造浓香型白酒的工艺开发及应用研究[D].绵阳:西南科技大学,2017.
[11]樊建辉,侯建光,郭福祥,等.仰韶陶融型白酒大曲可培养微生物多样性研究[J].中国酿造,2017,36(7):75-79.
[12]侯建光,韩素娜,樊建辉,等.应用HS-SPME和GC-MS浅析陶香型白酒中挥发性成分[J].酿酒,2016,43(3):37-40.
[13]贾湖酒业集团有限责任公司.一种贾湖原香型白酒酿造工艺:CN105462772A[P].2016-04-06.
[14]李大和.改革开放白酒四十年记(下)[J].酿酒,2018,45(9):6-12.
[15]刘璐.馥郁香型白酒的研究[D].济南:山东轻工业学院,2012.
[16]杨立树.馥郁香型白酒工艺论述[J].生物技术世界,2016(3):94.
[17]金成勇,冯雅芳,罗文涛.绵柔凤香型基酒最佳发酵期研究[J].酿酒,2016,43(4):91-92.
[18]邢钢,冯雅芳,张永利.绵柔凤香型白酒酿造工艺研究[J].酿酒2016,43(5):59-62.
[19]高洁.绵柔凤香型白酒酒体风格成因探究[J].酿酒2015,42(4):59-62.
[20]张书田.中国白酒三大香型生产工艺和香型融合创新技术[J].酿酒,2008,35(6):37-39.
[21]崔海灏,杨月轮,崔靖靖,等.香型融合技术生产试验[J].酿酒2014,41(2):76-78.
[22]王广鹏.清爽型白酒工艺研究[D].济南:齐鲁工业大学,2015.
[23]颜世昕.朋自远方酒体设计报告[J].山东工业技术,2016(2):215-216.
[24]张志刚,吴生文,陈飞,等.大曲酶系在白酒生产中的研究现状及发展方向[J].中国酿造,2011,30(1):13-16.
[25]张治刚,王永亮.安琪酿酒曲在红枣固态白酒发酵上的应用[J].酿酒科技,2018(7):108-111.
[26]张志刚,李长文.高温大曲生产技术进展及发展趋势[J].中国酿造,2013,32(6):9-11.
[27]谢小林,龙立利.大曲生产中新技术的应用[J].农村新技术(加工版),2009(20):25-26.
[28]李长江,张洪远,沈才洪,等.武陵酱香型白酒工艺创新---酱香糟醅堆积“二次制曲”的工艺研究(第三报)[J].酿酒科技,2010(4):52-55.
[29]李长江,张洪远,沈才洪.武陵酱香型白酒工艺创新--控制酱香大曲酒前3轮次出酒率工艺研究(Ⅱ)[J].酿酒科技,2010(2):68-70.
[30]樊玉然.科技创新促进白酒产业转型升级作用机理探析[J].经济研究导刊,2017(29):64-65.
[31]李芹.三焦叶酒的酒体设计[N].华夏酒报,2011-6-24(013).
[32]张宿义,卢中明.继承传统白酒生产技术精华---促进新工艺白酒的健康发展[J].酿酒科技,2005(2):100-103.
[33]李泽隆.取传统白酒技术精华,促新工艺白酒发展[J].现代食品,2016(13):8-9.
[34]曾富洪.产品创新设计与开发[M].成都:西南交大出版社,2009:1-3.
[35]TOMS S,SHEPHERD A.Accounting and social conflict:Profit and regulated working time in the British Industrial Revolution[J].Crit Perspect Account,2017,17(3):2.
[36]PONISCIAKOVA O,GOGOLOVA M,IVANKOVA K.The use of accounting information system for the management of business costs[J].Proced Econom Finance,2015,34(26):418-422.
[37]张治刚,王永亮.白酒健康与健康白酒综述[J].中国酿造,2017,36(5):13-16.