FIELD: food industry.
SUBSTANCE: invention relates to brewing industry. Method of beer beverage preparation includes fermentation of mixture containing beer wort and juice, using yeast genus Saccharomyces cerevisiae or Kluyveromices, subsequent after-fermentation in two stages after separation of yeast using lactic acid bacteria of genus Lactobacillus, its clarification and direction of bottling.
EFFECT: invention enables to obtain a product with original organoleptic properties, having useful probiotic properties.
1 cl, 2 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF PREPARING SPECIAL BEER | 2002 |
|
RU2200758C1 |
| IMPROVED PRODUCTION OF BEER | 2006 |
|
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| MICROBIOLOGICALLY STABILISED BEER | 2006 |
|
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|
RU2211859C1 |
| LOW-ALCOHOL BEER OR SIMILAR FRESHENERS CONTAINING PALATINOSE | 2004 |
|
RU2325435C2 |
| METHOD FOR PRODUCING KVASS OR FERMENTATION BEVERAGE FROM CEREAL RAW | 2006 |
|
RU2293111C1 |
| MICROORGANISM CULTURE, METHOD FOR OBTAINMENT OF FERMENTED BASE FOR KVASSES PRODUCTION, TEA FUNGUS CULTURE LIQUID OBTAINMENT METHOD, TEA FUNGUS CULTURE LIQUID, BEVERAGES OBTAINMENT METHOD | 2011 |
|
RU2552485C2 |
| METHOD OF ALCOHOL-FREE FERMENTED BEVERAGE | 2012 |
|
RU2493246C1 |
| METHOD FOR PRODUCTION OF CONCENTRATED FERMENTED BASE FOR KVASS AND GRAIN-BASED BEVERAGES | 2010 |
|
RU2447140C1 |
| METHOD OF PRODUCING FERMENTED FUNCTIONAL BEVERAGE | 2007 |
|
RU2373270C2 |
