FIELD: food industry.
SUBSTANCE: peppermint and hop are mixed at the weight ratio of 1:10. Produced mix is extracted by liquid nitrogen to separate according miscella. Girasol is cut and dried in microwave field down to residual moisture of around 20% with intensity of microwave field, which provides for heating of girasol until the temperature inside pieces is 80-90°C for at least 1 hour, and fried. Girasol and malt are mixed: at the weight ratio of 1:(10-25). Produced mix is impregnated with separated miscella with simultaneous increase of pressure, pressure is reduced down to atmospheric one with simultaneous freezing of mixture, and it is cryo-ground in medium of released nitrogen. Pouring with drinking water and saccharification to make wort, adding beer yeast to it, main fermentation, afterfermentation and filtration.
EFFECT: method makes it possible to reduce duration of technological process and to increase stability of foam in finished product.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF BREWING FLAVOURED DARK BEER | 2009 |
|
RU2374315C1 |
| METHOD OF PREPARING FLAVOURED DARK BEER | 2009 |
|
RU2383605C1 |
| PRODUCTION METHOD OF FLAVOURED DARK BEER | 2009 |
|
RU2388810C1 |
| PRODUCTION METHOD OF FLAVOURED DARK BEER | 2010 |
|
RU2409616C1 |
| PRODUCTION METHOD OF FLAVOURED DARK BEER | 2010 |
|
RU2409628C1 |
| PRODUCTION METHOD OF FLAVOURED DARK BEER | 2010 |
|
RU2408681C1 |
| PRODUCTION METHOD OF FLAVOURED DARK BEER | 2010 |
|
RU2423484C1 |
| FLAVOURED DARK BEER PRODUCTION METHOD | 2009 |
|
RU2372396C1 |
| PRODUCTION METHOD OF FLAVOURED DARK BEER | 2009 |
|
RU2378342C1 |
| METHOD OF BREWING FLAVOURED DARK BEER | 2009 |
|
RU2386685C1 |
