摘要
以生长在中国西北地区的燕麦为原料,根据传统的麦芽制作方法和发酵工艺,结合酶活分析方法,探讨燕麦麦芽的制备工艺及以燕麦麦芽为主要原料的啤酒发酵工艺条件。
Oat planted in Northwest China was used as raw materials for beer production. According to traditional malting techniques and brewing techniques in combination with enzyme activity analytical methods, the preparation of oat malt and the fermenting conditions of oat malt were studied in this study.
出处
《酿酒科技》
北大核心
2013年第11期36-39,共4页
Liquor-Making Science & Technology
关键词
燕麦
麦芽酶系
制麦工艺
燕麦芽发酵
oat
malt enzyme system
malting techniques
fermentation of oat malt
