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
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
| № | Имя автора | Должность | Наименование организации |
|---|---|---|---|
| 1 | Egamberdieva M.H. | teacher | Тошкент кимё-технология институти |
| 2 | Roustambekova F.. | teacher | Тошкент кимё-технология институти |
| 3 | Mirkhuzhaev M.. | teacher | Тошкент кимё-технология институти |
| № | Название ссылки |
|---|---|
| 1 | F. Rustambekova, Kh. Khasanov. The Research About Antioxidant Activity of Peptides Obtained from Jerusalem Artichoke Proteins. “Novation Publications International Journal of Innovations in Engineering Research and Technology” 2021. 298 |
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| 11 | Patent of the Russian Federation RU 92015938 A. 1995 |
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| 13 | Sh. Sultanova, J. Safarov, A. Usenov, T. Raxmanova. Definitions of useful energy and temperature at the outlet of solar collectors. // E3S Web of Conferences: Rudenko International Conference. “Methodological problems in reliability study of large energy systems”. 2020. 1 |
| 14 | I.V. Altukhov. Investigation of drying process of carrot roots by IR EnergoData. “Bulletin of the ISAA”. 2011. 26 |
| 15 | M.A. Likhodumova, L.S. Prohasko. To the question of consumer preferences of low-alcohol beverages in Chelyabinsk. “Young Scientist”. 2013. 126 |
| 16 | M.J. Herderich., P.A. Smith P.A. Analysis of grape and wine tannins: methods, applications and challenges. “Aust.J. Grape Wine Res”. 2005. 205 |
| 17 | A. Parenti, P. Spugnoli, L. Calamai, S. Ferrari, C. Gori. Eur Food Res Technology. 2004. 360 |
| 18 | Z.Sh. Sapaeva, S.T. Tuychieva. Oxidation processes of wines. “Winemaking and Viticulture”. 2006. 40 |