FIELD: food industry.
SUBSTANCE: chinese magnolia and hop are mixed in mass ratio 1:10 and obtained mixture is extracted by means of liquid nitrogen with corresponding miscella separation. Chicory is cut. Chicory is dried in microwave field till residual humidity about 20% at microwave field power providing warming of chicory inside the bits till temperature 80-90°C during at least an hour and fried. Chicory and malt are mixed in mass ratio 1:(10-25). The obtained mixture is impregnated by separated miscella with simultaneous pressure boost. The pressure is released until it equals the atmospheric pressure along with mixture freezing. Mixture is cryomilled in medium of evolved nitrogen. Drinking water is poured over it. The mixture is saccharified to obtain wort. Brewer's yeast is added into the wort. Main fermentation and alcoholising are performed and the young beer is postfermented and filtered.
EFFECT: process technology duration is reduced and foam stability of the target product is increased.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF BREWING FLAVOURED DARK BEER | 2009 |
|
RU2389769C1 |
| METHOD OF BREWING FLAVOURED DARK BEER | 2009 |
|
RU2386683C1 |
| METHOD OF BREWING FLAVOURED DARK BEER | 2009 |
|
RU2394887C1 |
| PRODUCTION METHOD OF FLAVOURED DARK BEER | 2010 |
|
RU2409640C1 |
| PRODUCTION METHOD OF FLAVOURED DARK BEER | 2010 |
|
RU2408689C1 |
| PRODUCTION METHOD OF FLAVOURED DARK BEER | 2010 |
|
RU2408699C1 |
| PRODUCTION METHOD OF FLAVOURED DARK BEER | 2010 |
|
RU2423470C1 |
| PROCEDURE FOR PRODUCTION OF AROMATISED DARK BEER | 2009 |
|
RU2385910C1 |
| METHOD OF BREWING FLAVOURED DARK BEER | 2009 |
|
RU2390547C1 |
| METHOD FOR PRODUCTION OF FLAVOURED DARK BEER | 2009 |
|
RU2394086C1 |
