| 摘要 |
FIELD: food industry. ^ SUBSTANCE: method involves preparation of wort from malt, roasted chicory and hops, addition of brewer's yeast, incipient fermentation, afterfermentation of the young beer and its filtration. Kumquat peel and hops are mixed in mass ratio of 1:10 and the obtained mixture is extracted by means of liquid nitrogen with corresponding miscella separation. The chicory is cut, dried in a microwave oven until its residual humidity is about 20% with the microwave field power providing warming of the chicory inside the bits up to 80-90C for 1 hour minimum and then roasted. The chicory and malt are mixed in mass ratio 1:(10-25). The obtained mixture is impregnated by separated miscella with simultaneous pressure boost. Depressurisation till atmosphere pressure is performed along with mixture freezing. It is cryomilled in the medium of evolved nitrogen. Drinking water is poured over it. The mixture is saccharified to obtain wort. ^ EFFECT: process technology duration is reduced and foam stability of the target product is increased. |
