METHOD FOR PRODUCTION OF CARBONATED BEER-BEVERAGES

摘要

Object matter of the offered method for producing carbonated beer-beverages is following. An enriched with hop malt is mixed with softened water in ratio 1: 8 to 1: 12, sucrose syrup (65.7 %) or fructose (100 %) as well as natural juice or their extract is added. The obtained mash is carefully mixed, is pre-heated up to temperature 20 - 22 oC and suspension of brewer's yeast is added. Fermentation process is realised until alcohol content is 4 to 6 % after that the fermentation process is interrupted. The obtained liquid is decanted from yeast settling and is filtered using diatomite-filter. All the other components of beverage after that are added to obtained beer (according to formulation of drink). The drink is filtered and pasteurised. The specific character of method is that beer is filtered using diatomite-filter before addition of all other components and carbon dioxide is infused into flow after pasteurisation at a temperature of 5 to 10 oC. The combined cooling and supplementary filtration allows to eliminate the ballast-substances more effectively as well as to improve organoleptically indices of drink.