АДСОРБЕНТТЕРМЕН СЫРАНЫҢ ТҰРАҚТЫЛЫҒЫН АРТТЫРУ

Abstract

This article considers the increase in beer stability using specific adsorbents. According to the results of the study, processing of beer with collagenase + HESHVK 75 adsorbent + Polyclar AT in comparison with other adsorbents increases the precipitation limit by 2 units, the tannic index reaches its maximum volume, reduces the level of anthocyanogens.

Keywords

• адсорбент
• гидрогель
• сыра сапасы
• сыра суслосы
• ашу
• гидрогель