无醇啤酒酿造特性的研究概况  

Research on Brewing Characteristics of Alcohol Free Beer

作　　者：朱笑广 曹静 战雯丽 崔云前[1] ZHU Xiaoguang;CAO Jing;ZHAN Wenli;CUI Yunqian(College of Bioengineering,Qilu University of Technology(Shandong Academy of Sciences),Ji’nan 250353,China)

机构地区：[1]齐鲁工业大学(山东省科学院)生物工程学院,山东济南250353

出　　处：《食品科技》2021年第11期98-103,共6页Food Science and Technology

基　　金：山东省自然基金面上项目(ZR2020MC205);齐鲁工业大学(山东省科学院)国际合作项目(QLUTGJHZ2018011)。

摘　　要：啤酒是世界上消费最多的酒精饮料。由于健康意识的增强和与酗酒相关的风险,饮酒习惯已改为中度饮酒和饮低度或无酒精饮料,酒精含量低或无醇啤酒已越来越受欢迎。但是,消费者认为这些啤酒在感官品质方面不如普通啤酒令人满意。因此,无醇啤酒的研究一直集中在新的生产方法上。通过对无醇啤酒的国内外最新研究进展及成果进行综述,包括啤酒与健康、无醇啤酒的酿造方法及改进酿造工艺,期望获得品味独特、品质上佳的无醇啤酒。Beer is the most consumed alcoholic drink in the world.Due to increased health awareness and the risk associated with alcoholism,drinking habits have changed to moderate drinking and low or non-alcoholic beverages,and beer with low or no alcohol content has become increasingly popular.However,consumers think that these beers are not as satisfactory as ordinary beers in terms of sensory quality.Therefore,research has been focused on new production methods.The latest research progress and achievements of alcohol free beer at home and abroad were summarized,including beer and health as well as the brewing method of alcohol free beer,and improving the brewing process,expecting to obtain alcohol free beer with unique taste and high quality.

关 键 词：啤酒 脱醇 无醇啤酒 特殊酵母 

分 类 号：TS262.5[轻工技术与工程—发酵工程]