| 摘要 |
FIELD: food industry. ^ SUBSTANCE: method involves preparation of wort from malt, roasted chicory, sugar and hops, addition of brewer's yeast, incipient fermentation, afterfermentation of the young beer and its filtration. The method provides for mixing tarragon and hops in ratio 1:10, extracting by liquid nitrogen with corresponding miscella separation. Then 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. Chicory is mixed with malt in mass ratio 1:(10-25), the obtained mix is impregnated in the separated miscella with simultaneous pressure boost. The pressure is then released until it equals the atmospheric pressure with simultaneous freezing of the mixture and its cryomilling in the medium of evolved nitrogen, sugar is added into the mixture followed by pouring it over with drinking water and saccharification to produce wort. ^ EFFECT: process technology duration is reduced and foam stability of the target product is increased. |
