天麻发酵酒产业化发展路径与前景分析

中图分类号：TS262.91 文献标志码：A 文章编号：1674-0270（2026）01-0181-04

DOl: 10.16043/j.cnki.cfs.2026.01.045

Analysis of the Industrialization Development Path and Prospects of Gastrodia elata BL. Fermented Wine

ZHU Guoan (College of Biology and Food Engineering, Southwest Forestry University, Kunming 65O224, China)

Abstract: Gastrodia elata BL.fermented wine,as a healthy beverage that combines the traditional concept of medicinal and edible homologywith modern fermentation technology,hasatractedatention from both academia and industry due to its natural active ingredients andunique flavor imparted by fermentation.This article reviews the research progress in brewing process optimization,product innovation,fermentation mechanism,and quality evaluation. In response to the core pain points of insuffcient raw material standardization,low adaptabilityof process equipment, lack of quality standards,and limited market awarenessinthe industrialization process,combined with industrydemand and technological foundation,a systematic industrialization development path is proposed from five dimensions: raw materials,process,quality,market,and industry-university-research collaborative innovation.The development prospects of this industry in the health food market are discussed from the perspectives of healthy consumption, technological upgrading, policy support, and internationalization potential.

KeyWords:Gastrodiaelata BL.fermentedwine; industrialization;fermentationproces;qualityevaluation;developmentpath

天麻（GastrodiaelataBL.）作为我国经典的药食同源物质，在传统中医药领域素有平肝息风、祛风通络的经典功效，凭借天然的活性成分优势，被广泛应用于中医药制剂研发与保健食品开发等领域，是兼具药用价值与食用价值的特色天然资源。（剩余5263字）