| 摘要 |
FIELD: food industry. ^ SUBSTANCE: method involves mixing ajowan caraway and hops, extracting the obtained mixture by liquid nitrogen with corresponding miscella separation, cutting, drying in a microwave field at preset process parametres as well as roasting chicory and mixing it with malt, impregnating the obtained mixture with separated miscella with a simultaneous pressure boost, releasing pressure until it equals the atmospheric pressure with simultaneous freezing of the mixture and its cryomilling in the medium of evolved nitrogen, pouring over the mixture with drinking water and saccharifying the mixture to obtain wort; adding brewer's yeast to the wort, performing incipient fermentation, afterfermentation and filtration. ^ EFFECT: method enables to reduce production process duration and increase foam stability of the target product. |
