FIELD: food industry.
SUBSTANCE: method envisages grain products mixing with water, implementation of the process of mashing in a rotary-pulsation apparatus at rotation frequency equal to 1500-2000 rpm, inter-cylinder clearance equal to 0.1•10-3m, at a temperature of 60°C during 10-15 minutes; malt in an amount of 75-85% and barley in an amount of 15-25% are used in the grain products composition; enzyme preparations are excluded. After mashing one performs filtration and boiling of the produced wort with hop.
EFFECT: production of beer wort with the quality high indices combined with the mashing process duration reduction and malt-free material usage without enzyme preparations addition.
1 tbl, 3 ex
Title | Year | Author | Number |
---|---|---|---|
BEER WORT PRODUCTION METHOD | 2013 |
|
RU2529714C1 |
LIGHT BEER PRODUCTION METHOD | 2011 |
|
RU2492218C2 |
naBEERlin LIGHT BEER PRODUCTION METHOD | 2009 |
|
RU2441064C2 |
METHOD FOR PRODUCTION OF LIGHT BEER | 1993 |
|
RU2097412C1 |
METHOD FOR BEER PRODUCTION (VARIANTS) | 2001 |
|
RU2211242C2 |
LOW-CALORIC BEER BEVERAGE PRODUCTION METHOD | 2013 |
|
RU2557308C2 |
METHOD FOR PRODUCING LIGHT BEER | 1993 |
|
RU2101339C1 |
DARK BEER PRODUCTION PROCESS | 1999 |
|
RU2173700C2 |
METHOD FOR PRODUCING LIGHT BEER "IPATOVSKAYA ZOLOTAYA GRIVNA" | 2006 |
|
RU2321623C2 |
METHOD FOR BEER PRODUCTION | 2001 |
|
RU2211243C2 |
Authors
Dates
2014-08-27—Published
2013-04-16—Filed