摘要
现如今,啤酒消费市场逐年增长,啤酒成为越来越受欢迎的饮料。但是,对于乳糜泻病人来说,饮用传统大麦啤酒并不安全。然而,无麸质啤酒的出现显著改善了这一状况。该文章介绍了几种降低大麦产品中醇溶蛋白含量技术解决方案,包括沉淀和酶解以及用无麸质谷物或者代替谷物生产无麸质啤酒,并对麸质含量测定的最新技术进行了介绍。
Nowadays,the beer consumption market is growing year by year,and beer has become a more and more popular beverage.However,it is not safe to drink traditional barley beer for patients with celiac disease.As a result,the emergence of gluten-free beer has dramatically improved the situation.This paper reviews several technical solutions to reduce the content of protein in barley products,including precipitation and enzymatic hydrolysis,and gluten-free beer made from or in place of gluten-free grains.The latest technology of determination of gluten content was introduced.
作者
金宪玮
崔云前
JIN Xianwei;CUI Yunqian(School of Bioengineering,Qilu University of Technology(ShandongAcademy of Sciences),Ji’nan 250353,China)
出处
《食品科技》
CAS
北大核心
2021年第7期106-111,共6页
Food Science and Technology
基金
山东省自然科学基金面上项目(ZR2020MC205)。
关键词
乳糜泻
麸质
无麸质啤酒
celiac disease
gluten
gluten-free beer
