| 摘要 |
FIELD: food industry. ^ SUBSTANCE: method comprises preparing hop starter by scalding flour with hop decoction at a temperature of 83-85C in ratio 1:2. Herewith hop decoction is prepared by mixing hop cones with water in ratio 1:40, boiling the mixture for 45-60 minutes and filtering it. Nutrient medium is cooked concurrently by scalding flour or unfermented malt with water a temperature of 83-85C in ratio 1:2. After that hop brew and nutrient medium are cooled to a temperature of 27-30C, mixed in ratio 1:1 and fermented during 60-72 hours to obtain starter. ^ EFFECT: obtaining high-quality hop starter with low humidity and high acidity. ^ 3 cl, 2 ex |
