FIELD: brewing industry.
SUBSTANCE: method of producing a protein beverage having a moisture content of not less than 97%, particle size of not more than 0.1 mm and containing proteins of not less than 10.0 wt%, fat not more than 15.0 wt%, unsaturated fatty acids of not less than 5.0 wt% in dry residue, includes loosening of beer grains to produce a homogeneous mass, removing mechanical inclusions, colloid mill grinding with water addition till pastey paste mass production to moisture content of not more than 95%, removal of the milled husks from the obtained mass to produce a protein suspension, from which suspended particles are removed to produce a protein beverage, which is treated to suppress pathogenic microflora. Also described is an apparatus for realizing said method.
EFFECT: invention allows to produce a bacterially pure beer beverage within one technological cycle.
22 cl, 3 dwg, 4 tbl, 1 ex
