摘要
燕麦啤酒近年来受到广泛的关注,不仅是由于燕麦的营养保健价值,还因为燕麦赋予啤酒良好的口感,如何研制良好的燕麦啤酒成为啤酒酿酒师的主要工作。详细概述了未发芽燕麦或燕麦芽作为啤酒原料的潜在优势,以及近年来国内外燕麦啤酒生产工艺的研究,为今后燕麦啤酒的研究开发提供思路。
In recent years, oat beer has become the focus in the market not only because of its beneficial nutritional properties, but also because of its unique flavor and aroma. How to develop a good oat beer product becomes the main work for beer brewers. In this paper, the potential advantages of oat malt/ unmalted oats as raw materials for beer brewing, as well as the production techniques of oat beer at home and abroad in recent years, were introduced in details, which provided good ideas for the research on/development of oat beer in the future.
出处
《酿酒科技》
2015年第10期107-110,共4页
Liquor-Making Science & Technology
作者简介
徐锋（1986一），女，助理工程师，硕士研究生。
