METHOD FOR PREPARING WEAK ALCOHOLIC DRINK FROM CEREAL RAW

FIELD: food industry. SUBSTANCE: invention relates to beer and non-alcoholic branch and can be used in production of weak alcoholic drinks from cereal raw. Method for preparing weak alcoholic drink from cereal raw involves preparing and fermentation of brewing wort, removal from yeast sediment, additional fermentation and bottling. Brewing wort is prepared from brewery barley malt, wheat and rye flour and milled buckwheat flour. Cereal products are mashed with water at temperature 50-52 C in ratio 1:6, heated keeping three temperature pauses: for 15-20 min at 50-52 C; for 20-30 min at 60-62 C and the for complete saccharification at 70-72 C followed by heating to 80 C, filtration and boiling for 10 min. After cooling a mixed ferment of yeast Saccharomyces carlsbergensis and microorganism Lactobacillus amylovorus is added in the amount 2-4% to volume of brewing wort to be fermented, brewing wort is fermented for 16-30 h, cooled, removed from yeast sediment and drink is kept for maturation for 15-45 days at temperature 1-2 C. Invention allows preparing drink that is about similar to drink "ancient acid cabbage soup" with the more complete using value substances of the parent cereal products and enhanced qualitative indices. EFFECT: improved preparing method, valuable properties of drink. 1 tbl, 3 ex