| 摘要 |
FIELD: food industry. ^ SUBSTANCE: method provides for mixing limequat peel and hops in ratio 1:10, and extracting the obtained mixture by liquid nitrogen with corresponding miscella separation. Chicory is cut, dried in the microwave field for one hour minimum until the residual humidity is 20%. Drying is performed at microwave field power providing warming chicory to 80-90C inside the bits. The chicory is roasted and mixed with malt in mass ratio 1:(10-25). The obtained mixture of chicory and malt is impregnated by separated miscella with a simultaneous pressure boost. The pressure is released until it equals the atmospheric pressure along with mixture freezing. The mixture is cryomilled in the medium of evolved nitrogen, sugar is added, the mixture is poured over with drinking water and saccharified to obtain the wort. Brewer's yeast is added into the wort. Incipient fermentation is performed along with afterfermentation of the young beer and filtration of the obtained product. ^ EFFECT: process technology duration is reduced and foam stability of the target product is increased. |
