232

In this work, the ratio of the permissible replacement of the main malt
raw material for additives, such as powder, juice and syrup, obtained by a
fundamentally new method from local varieties of Jerusalem artichoke in the production
of beer, is studied. And also the definition of the introduction of additives from
Jerusalem artichoke in the technological process of obtaining beer is considered.
Experiments were carried out with partial replacement of malt with Jerusalem artichoke
additives in various amounts of 5%; ten %; 15 %; twenty %; thirty %. Preparation of
components of raw materials, including the process of brewing beer according to the
classical method in light and dark methods, which were carried out according to the
accepted traditional technology of the plant. The use of inulin powders of Jerusalem
artichoke of local Uzbek varieties "Muzhiza" and "Fayz-Baraka" in beer technology in
technological processes such as mashing malt, boiling mash (with hops), the end of
boiling, fermentation and fermentation has a positive effect

  • Web Address
  • DOI
  • Date of creation in the UzSCI system05-09-2022
  • Read count232
  • Date of publication30-06-2022
  • Main LanguageIngliz
  • Pages34-38
English

In this work, the ratio of the permissible replacement of the main malt
raw material for additives, such as powder, juice and syrup, obtained by a
fundamentally new method from local varieties of Jerusalem artichoke in the production
of beer, is studied. And also the definition of the introduction of additives from
Jerusalem artichoke in the technological process of obtaining beer is considered.
Experiments were carried out with partial replacement of malt with Jerusalem artichoke
additives in various amounts of 5%; ten %; 15 %; twenty %; thirty %. Preparation of
components of raw materials, including the process of brewing beer according to the
classical method in light and dark methods, which were carried out according to the
accepted traditional technology of the plant. The use of inulin powders of Jerusalem
artichoke of local Uzbek varieties "Muzhiza" and "Fayz-Baraka" in beer technology in
technological processes such as mashing malt, boiling mash (with hops), the end of
boiling, fermentation and fermentation has a positive effect

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