| 摘要 |
FIELD: food industry.SUBSTANCE: during brewing wort production one mashes grits containing up to 100% of unmalted grains while the mash comes in contact with exogenous enzymes containing ?-amylase, pullulanase, protease, ?-glucanase, lipase and xylase activity at a temperature ensuring activity of the exogenous enzymes and endogenous ?-amylase; the mash is filtered. Additionally, the exogenous enzymes contain phytase while the grits contain other sources of carbohydrates such as syrups for brewage. The brewing wort produced by the said method contains one or several amino acids chosen from proline at a concentration less than 2 mM, serine at a concentration less than 0.1 mM, methionine at a concentration less than 0.05 mM. Maltose concentration is equal to more than 40%, glucose - less than 10% of the total carbohydrates content; glucose, maltose and maltotriose concentration is more than 60%.EFFECT: invention allows to produce wort based on an unmalted raw material which wort is comparable, in terms of taste characteristics, with wort produced by the traditional method, is filterable and is produced within a time comparable to that of malted raw material mashing.19 cl, 2 dwg, 17 tbl, 12 ex |
