PROCEDURE FOR PRODUCTION OF AROMATISED LIGHT BEER

摘要

FIELD: food industry. ^ SUBSTANCE: procedure consists in mixing lemon rind and hop. Further produced mixture is extracted with liquid nitrogen and corresponding miscella is separated. Yacon is cut and dried in SHF field at specified parametres of the process. Yacon and malt are mixed and soaked with separated miscella. Simultaneously pressure is built-up then dropped to atmospheric. At the same time mixture is frozen and cryo-crumbled in medium of precipitated nitrogen. Further mixture is poured over with drinking water and saccharificated; beer yeast is introduced into produced wort; and there are performed fermentation and filtering. ^ EFFECT: facilitating shortened process and upgraded stability of end product froth.