| 摘要 |
brewery industry. SUBSTANCE: method involves production of light beer with mass part of dry matter 15%. Method involves the use of 10% of corn meal or groats, not less, and 0.5% of soybean meal or flexes, not above, of the total brewing mash loading as non-malted materials. Light malt is taken in the amount 86.5%. In the case of flexes using they are added 15-20 min before wort boiling end and in the case of soybean meal using it is added during brewing mash that is carried out with a single decoction and process begins at 36-37 C from 30% of ground malt, soybean meal and corn meal or groats. After boiling the decoction is diluted with cold water to 50-52 C. Brewing mash is acidified with lactic acid to pH 5.5-5.7 and kept at 52 C for 20 min. Boiling of wort with hop-like products is carried out for 1.5 h and they are added for three stages: the 1-st portion in the amount 20% is added before boiling; the 2-d portion in the amount 60% is added in 10-15 min after onset of boiling and the 3- d portion is added 30 min before termination of wort boiling. Invention provides to produce drink with full taste of good fermented beer. EFFECT: improved organoleptic properties of beer, broadened assortment, improved quality. 2 ex
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