1) whole barley beer
全麦啤酒
1.
P whole barley beer was brewed by the way of soaking and saccharifying while the temperature going up from the material barley.
１０Ｐ全麦啤酒是以大麦为辅料，采用升温浸出糖化法酿制出来的啤酒，其具有明显的麦芽香气，泡沫持久挂杯，口味纯正爽口，酒体协调不留余味，风味独特。
2) malt beer
全麦芽啤酒
1.
The affection of high-short mashing method nehich was applied to brew low-concentration malt beer was introduced in this paper.
研究了高短糖化法对酿制低度全麦芽啤酒的影响。
3) whole wheat beer
全小麦啤酒
1.
Production of pueraria beer with the process of whole wheat beer and its nutritional evaluation
全小麦啤酒工艺酿制葛根啤酒及其营养学评价
4) beer barley
啤酒大麦
1.
Studies on safe drying temperature of beer barley grains;
啤酒大麦安全烘干温度的研究
2.
Physiological indexes relative to drought resistance of different cultivars of beer barley and its correlation to the grain yield;
不同啤酒大麦品种抗旱生理指标及其与籽粒产量关系
3.
Cluster and principal coordinate analysis among 12 beer barley by SSRs;
利用SSR标记对12个啤酒大麦品种的聚类分析和主坐标分析
5) wheat beer
小麦啤酒
1.
Pilot scale production of wheat beer by top fermentation in the 50 ton fermentation tank;
50t上面发酵小麦啤酒中试生产工艺技术研究
2.
The influence of cilica gel on wheat beer colloidal stabilization;
硅胶处理对小麦啤酒胶体稳定性的影响
3.
This paper introdues the application of shearzyme 500L in wheat beer brewing process.
通过介绍真菌木聚糖酶在小麦啤酒酿造中应用,从而较好地解决了小麦啤酒生产中存在的过滤难题,生产出了风味独特的小
6) malting barley
啤酒大麦
1.
A study on magnetic water to germination test of malting barley;
磁处理水用于啤酒大麦发芽的实验研究
2.
Stability analysis of unbalanced data of major traits in malting barley varieties regional trial in Yunnan;
云南啤酒大麦非平衡区域试验中主要性状稳定性分析
3.
Relations between sowing date,seeding density and grain yield of two introduced malting barley varieties;
引进秋播啤酒大麦不同播期、密度与产量的关系研究
补充资料：减肥全麦饼干
用料: 花生酱(超市卖的那种罐的), 色拉油, 糖, 全麦面粉,泡打粉, 鸡蛋一个
方法:
1,花生酱+少量色拉油+糖搅拌均匀
2, 筛入2大勺全麦面粉和4/1小勺泡打粉
3.打入鸡蛋(是帮助使面能和起来,而且使口感更加酥脆)
4.用模子做出形,入烤箱,160c 15-20分钟就可以了
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条