| 摘要 |
FIELD: food industry. ^ SUBSTANCE: method provides for mixing orange peel and hops in ratio 1:10, and extracting by 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). Obtained mixture is impregnated by separated miscella with simultaneous pressure boost. Depressurisation till atmosphere pressure is performed along with mixture freezing. Obtained mixture is cryomilled in the medium of evolved nitrogen, mixture is filled with drinking water and saccharified to obtain wort. Brewer's yeast is added to the wort followed by incipient fermentation, alcoholisation, afterfermentation of the young beer and its filtration. ^ EFFECT: process technology duration is reduced and foam stability of the target product is increased. |
