Safety Risk and Its Control of Yellow Rice Wine
REN Qing
1
, XU Jialiang
1
, LIU Junhan
2
(1郾
School of Food and Chemical Engineering / Beijing Higher Institution Engineering Research Center of
Food Additives and Ingredients
,
Beijing Technology and Business University
,
Beijing
100048,
China
;
2郾
Geriatric Department
,
Beijing Hospital
,
Beijing
100730,
China
)
Abstract
: Yellow rice wine, one kind of traditional wine with healthy function, is produced using rice
and millet as raw materials and wheat koji and yeast as the fermentation agents. The brewing process in鄄
cludes rice soaking, steaming, primary fermentation, secondary fermentation, wine press, and filtration.
With the development of economy, the yellow rice wine consumption market has grown fast and the quali鄄
ty and safety of yellow rice wine has obtained more and more attention. Based on the status quo of yellow
wine production, the quality and safety problems and hazardous control technologies were summarized
from the following aspects, such as raw materials, koji making, ethyl carbamate, higher alcohols, ranci鄄
dity, precipitation, and packaging materials migration. This review will provide supports for the develop鄄
ment of yellow rice wine industry.
Key words
: yellow rice wine; quality safety; control technology
(
责任编辑
:
李
摇
宁
詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬
)
(
上接第
11
页
)
Safety Risk and Its Control of Beer
ZHANG Wujiu,摇 LI Hong
(
China National Research Institute of Food and Fermentation Industries
,
Beijing
100015,
China
)
Abstract
: Beer industry is one of the fastest growing industries in the alcoholic beverages industries in
China. Large enterprises have occupied more than 70% of market share. During the beer production
process, the risk factors influencing the product quality and safety according to the material properties can
be divided into physical, chemical, and biological factors. Although the food safety problems about beer
have no direct threats to the health of consumers, but the consequences of potential hazard factors should
not be ignored. Therefore, this review summarizes the main factors affecting beer quality and safety and
put forward the corresponding control suggestions.
Key words
: beer; alcoholic beverages industries; quality safety; safety risk; risk control
(
责任编辑
:
李
摇
宁
)
91
第
34
卷 第
3
期
摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇
任
摇
清等
:
黄酒质量安全风险及其控制
