| 摘要 |
brewery industry. SUBSTANCE: invention relates to methods of beer wort preparing. Method of preparing the beer wort involves brewing mash of nonmalted materials, addition of enzyme preparation, keeping the nonmalted brewing mash and its boiling. Then malt brewing mash is carried out, the latter is kept to the complete its saccharification and filtered. Then nonmalted brewing mash is repumped to malt brewing mash and wort is boiled with hops. New aspect of invention involves mixing water with nonmalted material milled to flour state in the ratio = 1:(3-5) with alpha-amylase used as enzyme preparation taken in the amount 1-1.5 U/1 g of arbitrary starch at 44-45 C. Brewing mash is heated to 70-73 C for 50-60 min and kept at this temperature to complete starch saccharification by iodine test. Then brewing mash is heated to the boiling point and boiled for 20-30 min, cooled to 53-56 C and enzyme preparations of alpha-amylase, glucoamylase and protease are added in the amount 0.5-1; 6-8 and 0.5-0.9 U/1 g of arbitrary starch, respectively. Brewing mash is kept for 25-35 min and nonmalted brewing mash is repumped to preliminary filtered off wort from malt. EFFECT: improved technology of beer wort preparing using nonmalted materials, enhanced efficiency of brewery malt use. 2 tbl, 1 ex
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