| 摘要 |
FIELD: food industry. ^ SUBSTANCE: estragon and hop are mixed at a weight ratio of 1:10, the produced mixture is extracted with liquid nitrogen with separation of according miscella. Scorzonera is cut and dried in microwave field at preset process parametres, then it is roasted and mixed with malt at a weight ratio of 1:(10-25). The produced mixture is impregnated with the separated miscella with simultaneous increase of pressure up to a value that corresponds to pressure of saturated nitrogen vapours at the temperature of impregnation. Pressure is reduced down to atmospheric one with simultaneous freezing of mixture, its cryogrinding is carried out in medium of released nitrogen, poured with drinking water and saccharified to produce wort. Beer yeast is added to wort; main fermentation, after fermentation and filtration are carried out. ^ EFFECT: method makes it possible to reduce duration of technological process and to increase stability of foam in finished product. |
