| 摘要 |
FIELD: food industry. ^ SUBSTANCE: method of making dark beer involves preparing wort out of malt, roasted non-malted raw material, and hops along with adding brewer's yeast into the wort. Then follows incipient fermentation, afterfermentation of the young beer and its filtration. Hops is extracted by liquid nitrogen with corresponding miscella separation. As a non-malted raw material yacon can be used that is cut, dried in the microwave oven and roasted. Drying in the microwave field continues for 1 hour minimum until the residual humidity is about 20% with the microwave field power providing warming of the yacon inside the bits up to 80-90C. Then yacon is mixed with malt in the mass ratio 1:(10-25), the obtained mixture is impregnated in the separated miscella with simultaneous pressure boost. The pressure is then released until it equals the atmospheric pressure with simultaneous freezing of the mixture and its cryomilling in the medium of evolved nitrogen. The mixture is poured over with drinking water and saccharified to produce wort. ^ EFFECT: reduced process technology duration and increased foam stability of the target product. ^ 1 ex |
