包包曲在釀酒工藝中的應(yīng)用及其食品安全保障

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摘 要：包包曲是一種重要的釀酒微生物資源，其應(yīng)用不僅可以決定酒類風(fēng)格，還可以提高酒類產(chǎn)品的質(zhì)量。本文深入探討了包包曲在釀酒工藝中的應(yīng)用以及其食品安全保障策略，為釀酒業(yè)提供了有益指導(dǎo)，并為包包曲制作過程的食品安全保障提供了新視角。

關(guān)鍵詞：包包曲；釀酒工藝；食品安全；微生物資源；酒類產(chǎn)品

Application of Baobaoqu in Liquor-Making Techniques and Its Food Safety Assurance

LIANG Xiaohu， MO Xinyu， PENG Ji

（Yibin Wuliangye Group Co.， Ltd.， Yibin 644000， China）

Abstract： Baobaoqu is an important microbial resource for liquor-making， and its application can not only determine the style of liquor， but also improve the quality of liquor products. In this paper， the application of Baobaoqu in liquor-making techniques and its food safety guarantee strategy are discussed in depth， which provides useful guidance for the liquor-making industry and provides a new perspective for the food safety guarantee of the Baobaoqu production process.

Keywords： Baobaoqu; liquor-making techniques; food safety; microbial resources; liquor products

酒類產(chǎn)品一直以來都是人們生活中不可或缺的一部分，而釀酒過程中的微生物資源則在確保酒的風(fēng)味和品質(zhì)方面發(fā)揮著至關(guān)重要的作用。（剩余4365字）