| 摘要 |
FIELD: food industry. ^ SUBSTANCE: method provides for wort making using malts, girasol and hops, introducing brewing yeasts into the wort, fermenting and filtering the beer. In order to make the wort, anise seeds and hops are mixed up in a weight ratio of 1:10 and the obtained mixture is extracted using liquid nitrogen with correspondent miscella separation. The girasol is cut and dried in a microwave field to a residual humidity of about 20% at a microwave power that ensures heating girasol pieces from inside to a temperature of 80-90C for at least 1 hour. The girasol together with malt in a weight ratio of 1:(40-60) are charged into a cryogenic grinder and mixed up. The obtained mixture is impregnated with the separated miscella while simultaneously increasing the pressure up to a value corresponding to the pressure of saturated nitrogen vapours at the temperature of impregnation. The pressure is relieved down to the atmospheric one and the mixture is simultaneously frozen. The mixture is subject to cryogenic grinding in the environment of released nitrogen, poured with potable water and saccharified. ^ EFFECT: method enables to reduce the duration of the process and to increase the foam stability of the target product. |
