FIELD: food industry.
SUBSTANCE: dill seeds and hops are mixed at weight ratio 1:10 and produced mixture is extracted with liquid nitrogen with separation of corresponding miscella. Yacon is used as not malted raw material. Yacon is cut and dried in SHF field during not less, than 1 hour to residual moisture contents about 20% and roasted. Capacity of SHF field facilitates heating yacon to temperature 80-90°C inside bits. Yacon and malt are mixed at weight ratio 1:(10-25). Produced mixture is soaked with separated miscella at simultaneous pressure built-up. Further pressure is dropped to atmospheric and simultaneously mixture is frozen. It is cryo-crumbled in medium of precipitated nitrogen. Mixture is poured over with water. It is saccharified and wort is produced.
EFFECT: facilitating shortened process and upgraded stability of end product froth.
| Title | Year | Author | Number |
|---|---|---|---|
| PROCEDURE FOR PRODUCTION OF AROMATISED DARK BEER | 2009 |
|
RU2385914C1 |
| METHOD OF BREWING FLAVOURED DARK BEER | 2009 |
|
RU2397241C1 |
| PRODUCTION METHOD OF DARK BEER | 2009 |
|
RU2379343C1 |
| PROCEDURE FOR PRODUCTION OF AROMATISED DARK BEER | 2009 |
|
RU2385915C1 |
| PROCEDURE FOR PRODUCTION OF AROMATISED DARK BEER | 2009 |
|
RU2385916C1 |
| PROCEDURE FOR PRODUCTION OF AROMATISED DARK BEER | 2009 |
|
RU2385913C1 |
| PRODUCTION METHOD OF FLAVOURED DARK BEER | 2009 |
|
RU2379344C1 |
| PRODUCTION METHOD OF FLAVOURED DARK BEER | 2009 |
|
RU2379345C1 |
| PRODUCTION METHOD OF FLAVOURED DARK BEER | 2009 |
|
RU2379347C1 |
| PRODUCTION METHOD OF FLAVOURED DARK BEER | 2009 |
|
RU2379346C1 |
