| 摘要 |
FIELD: food industry. ^ SUBSTANCE: in the course of hemp milk preparation, hempseeds are ground and rubbed with water at temperature of 5-35C during 5-12 hours, seed are extracted by heated water and the produced raw hemp milk is separated from solids of the hempseeds. Thus in the alternative consequence the steeped hempseeds are either crushed or ground with heating up to the temperature in the interval of 80-90C, then extraction is done at temperature below 80C, or they are crushed or ground at temperature 0 up to the upper limit of 80C, after that hot extraction is done at temperatures in the interval 80-90C. Then the mass is divided into peeling, which contains proteins and particles of hempseeds coatings and raw hemp milk which either can be supplied to consumer afresh or after further processing, pasteurisation, thermosterilisation. ^ EFFECT: ensures production of hemp milk which never becomes grey, free of bitter taste and can be pasteurised and sterilised. ^ 10 cl, 4 ex
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