| 摘要 |
FIELD: food industry. ^ SUBSTANCE: method involves mixing peppermint and hops in the mass ratio 1:10, and extracting the obtained mixture by liquid nitrogen with corresponding miscella separation. The chicory is cut, dried in the microwave field for 1 hour minimum until its residual humidity is about 20% with the microwave field power providing warming of the chicory inside the bits up to 80-90C. Chicory and malt are mixed in the mass ratio 1:(40-60) by loading them into the cryomiller shell. The obtained mixture is impregnated with separated miscella with simultaneous pressure boost in the shell until the pressure corresponds to the nitrogen saturation vapour pressure at the impregnation temperature. The pressure is then released until it equals the atmospheric pressure simultaneously freezing the mixture and cryomilling it 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 improved foam stability of the target product. |
