| 摘要 |
FIELD: food industry.SUBSTANCE: wort is prepared based on sugar-containing raw materials and cooled to 2-10°C; yeast is introduced and conditioned for fermentation during 2-3 h. A cooled water infusion of flavouring additives is added into the medium to be fermented. Fermentation proceeds under anaerobic conditions under a pressure of 50-101 kPa at 2-10°C until the content of dry substances is reduced by no more than 2%. The beverage is filtered through a kieselguhr filter at the fermentation temperature. For fermentation one uses bakery, beer or wine yeast. The flavouring additive is represented by a water infusion of dried berries and/or water infusion of spicy flavour plants at different ratios. The sugar-containing additive is represented by sugar and no more than 70% of molasses or no more than 70% of molasses and no less than 8% of honey or no more than 70% of molasses and no less than 15% of fruit or berry juice concentrate or no more than 70% of molasses, no less than 8% of honey and no less than 15% of fruit or berry juice concentrate, the total content of sugars in the wort equal to 9-12%. The juice is represented by apple or cherry juice concentrate. Additionally, sterilising filtering is performed.EFFECT: stability of microbiological and physicochemical indicators, improvement of organoleptic indicators, harmonious taste and aroma of the beverages.9 cl, 2 tbl |
