青稞啤酒的研究进展及发展探讨  

Research Progress and Development of Highland Barley Beer

作　　者：文华英 刘小娇 王姗姗 张志薇 张玉红 WEN Huaying;LIU Xiaojiao;WANG Shanshan;ZHANG Zhiwei;ZHANG Yuhong(Institute of Agricultural Products Processing&Food Science,Tibet Academy of Agricultural and Animal Husbandry Sciences,Lhasa,Tibet 850000,China)

机构地区：[1]西藏自治区农牧科学院农产品开发与食品科学研究所

出　　处：《酿酒科技》2020年第3期70-74,共5页Liquor-Making Science & Technology

基　　金：特色农产品加工技术与产品研发（XZ201901NA04）

摘　　要：青稞是生活在青藏高原地区人民的主要粮食,同时也是该地区研发功能食品创收的最佳原料。青稞具有“三高两低”营养特点,所含多酚类化合物有助于预防心脑血管类疾病,还有良好的抗氧化作用。在加工领域有着广泛的应用,制成的青稞啤酒,口感纯净、杀口力强、醇香浓郁、风味独特、具有特殊的迷人酯香,深受消费者喜爱。本文汇总了近些年青稞啤酒取得的研究进展,从啤酒酿造工艺、存在不足等方面进行归纳,旨在为青稞的精深加工提供新的研发思路。Highland barley is the main food crop on the Qinghai-Tibet Plateau,as well as the best raw material for the research and development of functional food in the region.Highland barley contains much polyphenol,which has good antioxidant effects and can help to prevent cardiovascular and cerebrovascular diseases.The beer produced by highland barley has a pure and strong taste,and a unique and charming ester flavor,which is favored by consumers.In this paper,we summarized the research progress in highland barley beer in recent years,and elaborated on its brewing technology and existing problems,so as to provide new research and development ideas for the deep-processing of highland barley.

关 键 词：青稞 青藏高原 青稞啤酒 研究进展 发展探讨 

分 类 号：TS262.5[轻工技术与工程—发酵工程] TS261.2[轻工技术与工程—食品科学与工程]