摘要
本文针对国内外酿造啤酒原料的变化,综述了小黑麦啤酒的制麦、糖化与发酵工艺的研究现状及其进展。阐明了小黑麦在酿造啤酒原料方面,与大麦相比具有广泛优越性及其开发应用前景。
The study emphasized on the triticale beer processing of malting,saccharification,and fermentation.It stated that the trit-icale beer was of extensive particul arity and perspective of developmen t and application,comparing with barley beer in the aspect of brewing material.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2002年第2期158-160,共3页
Food Science
