OBTINEREA BERII BRUNE DIN MUST DE MALT

CUPRINS
|I.  |ARGUMENT                          |……………………………..           |4   |
|    |    |                             |                        |    |
|II  |CONTINUTUL PROIECTULUI            |……………………………….           |7   |
|    |II.1|Tipuri de bere               |……………………………….           |7   |
|    |.   |                             |                        |    |
|    |II.2|SCHEMA TEHNOLOGICĂ GENERALĂ  |                        |    |
|    |.   |DE OBŢINERE A BERII          |……………………………….           |8   |
|    |II.3|PREZENTAREA PROCESULUI       |                        |    |
|    |.   |TEHNOLOGIC                   |……………………………….           |9   |
|    |II.4|TIPURILE DE MALŢ             |……………………………….           |13  |
|    |.   |                             |                        |    |
|    |II.5|DESCRIEREA OPERAŢIILOR DIN   |                        |    |
|    |.   |FLUXUL TEHNOLOGIC DE OBŢINERE|                        |    |
|    |    |A BERII                      |……………………………….           |14  |
|    |    |II.5.1. PLĂMĂDIREA–          |……………………………….           |14  |
|    |    |ZAHARIFICAREA                |                        |    |
|    |    |II.5.2. FIERBEREA MUSTULUI CU|                        |    |
|    |    |HAMEI                        |……………………………….           |15  |
|    |    |II.5.3. SEPARAREA TRUBULUI LA|                        |16  |
|    |    |CALD                         |……………………………….           |    |
|    |    |II.5.4. RĂCIREA MUSTULUI     |……………………………….           |16  |
|    |    |II.5.5. SEPARAREA TRUBULUI LA|……………………………….           |17  |
|    |    |RECE                         |                        |    |
|    |    |II.5.6. Tehnologia           |                        |17  |
|    |    |fermentării mustului de bere |……………………………….           |    |
|    |    |II.5.8. Limpezirea berii prin|                        |23  |
|    |    |centrifugare                 |……………………………….           |    |
|    |    |II.5.9. ÎMBUTELIEREA BERII   |……………………………….           |24  |
|    |    |II.5.10. Pasteurizarea berii |……………………………….           |26  |
|    |II.6|Indicatorii de calitate ai   |……………………………….           |28  |
|    |    |berii                        |                        |    |
|    |    |II.6.1.  Indicii fizici ai   |……………………………….           |28  |
|    |    |berii                        |                        |    |
|    |    |II.6.2. Indicatorii          |……………………………….           |29  |
|    |    |senzoriali ai berii          |                        |    |
|III.|CONCLUZII                         |……………………………….           |31  |
|IV. |BIBLIOGRAFIE                      |……………………………….           |34  |
|    |ANEXE                             |……………………………….           |35  |
|    |    |ANEXA 1 Compoziţia chimică  a|                        |    |
|    |    |berii                        |                        |    |
|    |    |ANEXA 2 Schema tehnologică generală de fabricare a    |    |
|    |    |berii                                                 |    |
|    |    |ANEXA 3- Schema tehnologica de obtinere a berii tinere|    |
|    |    |ANEXA 4- Analiza senzorială a|                        |    |
|    |    |berii                        |                        |    |
|    |    |ANEXA 5 - Analiza mustului de|                        |    |
|    |    |bere                         |                        |    |
|    |    |ANEXA 6 - MALŢURI SPECIALE   |                        |    |
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