| 摘要 |
FIELD: food industry. ^ SUBSTANCE: method involves mixing peppermint and hops, extracting the obtained mixture by liquid nitrogen with corresponding miscella separation, cutting, drying in a microwave field at preset process parametres as well as roasting scorzonera and mixing it with malt, impregnating the obtained mixture with separated miscella with a simultaneous pressure boost to a value corresponding to pressure of saturated nitrogen vapours at impregnation temperature, releasing pressure until it equals the atmospheric pressure with simultaneous freezing of the mixture and its cryomilling in the medium of evolved nitrogen, pouring over the mixture with drinking water and saccharifying the mixture to obtain wort; adding brewer's yeast to the wort, performing incipient fermentation, afterfermentation and filtration. ^ EFFECT: method makes it possible to reduce duration of technological process and to increase stability of foam in finished product. |
