| 果啤的研究进展 |
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| 引用本文： | 苗方,康健,王德良. 果啤的研究进展[J]. 酿酒, 2010, 37(3): 75-77 |
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| 作者姓名： | 苗方 康健 王德良 |
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| 作者单位： | 1. 新疆大学生命科学与技术学院,新疆,乌鲁木齐830049
2. 中国食品发酵工业研究院,北京,100027 |
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| 摘 要： | 果啤是最近几年才在国内外尤其是在欧洲迅速流行起来的饮料产品。它既具有啤酒的风味,又有果蔬的营养与芳香,加之其酒精度较低,可满足不同层次消费者的需求。介绍了国内果啤发展的三个阶段,并介绍了果啤的研究现状及发展趋势。
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| 关 键 词： | 果啤 研究 进展 |
Research Progress in Fruit Beer |
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| MIAO Fang,KANG Jian,WANG De-liang. Research Progress in Fruit Beer[J]. Liquor Making, 2010, 37(3): 75-77 |
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| Authors: | MIAO Fang KANG Jian WANG De-liang |
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| Affiliation: | 1.Xinjiang University School of Life Sciences ＆ Biotechnology,Wulumuqi 830049,Xinjiang,China;2.China National Research Institute of Food ＆ Fermentation Industries,Beijing 100027,China) |
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| Abstract: | In recent years,fruit beer has been the popular beverage products at home and abroad,especially in Europe.It has the flavor of beer,and the nutrition and aromatic of fruits and vegetables,combined with its relatively lowalcohol content to meet the needs of consumers at different levels.In this article,the three development phases of the domestic fruit beer has been introduced,and the research status and development trends of fruit beer. |
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| Keywords: | fruit beer research progress |
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