FIELD: food industry.
SUBSTANCE: procedure consists in mixing orange rind and hop. Further produced mixture is extracted with liquid nitrogen and corresponding miscella is separated. Girasol/sunflower is cut, dried in SHF field at specified parametres of the process and roasted. Girasol/sunflower and malt are mixed and soaked with separated miscella. Simultaneously pressure is built-up then dropped to atmospheric. At the same time mixture is frozen and cryo-crumbled in medium of precipitated nitrogen. Further mixture is poured over with drinking water and saccharificated; beer yeast is introduced into produced wort; and there are performed main fermentation, after-fermentation and filtering.
EFFECT: facilitating shortened process and upgraded stability of end product froth.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF BREWING FLAVOURED DARK BEER | 2009 |
|
RU2397230C1 |
| METHOD OF BREWING FLAVOURED DARK BEER | 2009 |
|
RU2374317C1 |
| FLAVOURED DARK BEER PRODUCTION METHOD | 2009 |
|
RU2372389C1 |
| PRODUCTION METHOD OF FLAVOURED DARK BEER | 2009 |
|
RU2378334C1 |
| METHOD OF BREWING FLAVOURED DARK BEER | 2009 |
|
RU2397235C1 |
| METHOD OF BREWING FLAVOURED DARK BEER | 2009 |
|
RU2394884C1 |
| PROCEDURE FOR PRODUCTION OF AROMATISED DARK BEER | 2009 |
|
RU2385902C1 |
| PRODUCTION METHOD OF FLAVOURED DARK BEER | 2010 |
|
RU2409629C1 |
| PRODUCTION METHOD OF FLAVOURED DARK BEER | 2010 |
|
RU2409630C1 |
| PRODUCTION METHOD OF FLAVOURED DARK BEER | 2010 |
|
RU2409631C1 |
