| 摘要 |
FIELD: food industry. ^ SUBSTANCE: peppermint and hop are mixed. Obtained mixture is extracted by liquid nitrogen with corresponding miscella separation. Chicory is cut. Chicory is dried in microwave field at preset process parametres. Chicory and malt are mixed. The obtained mixture is impregnated by separated miscella with simultaneous pressure boost. The pressure is released until it equals the atmospheric pressure along with mixture freezing. Mixture is cryomilled in medium of evolved nitrogen. One adds sugar and pours drinking water. The mixture is saccharified to obtain the wort. Brewer's yeast is added into the wort. Incipient fermentation, afterfermentation and filtering are performed. ^ EFFECT: process technology duration is reduced and foam stability of the target product is increased. |
