{"id":59857,"date":"2022-01-11T13:40:23","date_gmt":"2022-01-11T11:40:23","guid":{"rendered":"http:\/\/infois.ro\/?p=59857"},"modified":"2022-01-11T15:42:50","modified_gmt":"2022-01-11T13:42:50","slug":"bere-bruna-cu-aroma-de-ciocolata-si-cafea-produsa-de-studentii-universitatii-pentru-stiinte-vietii","status":"publish","type":"post","link":"https:\/\/infois.ro\/?p=59857","title":{"rendered":"Bere brun\u0103 cu arom\u0103 de ciocolat\u0103 \u0219i cafea, produs\u0103 de studen\u021bii Universit\u0103\u021bii pentru \u0218tiin\u021be Vie\u021bii"},"content":{"rendered":"

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\u00cen cadrul atelierului de microproduc\u021bie bere al Universit\u0103\u021bii de \u0218tiin\u021bele Vie\u021bii \u201eIon Ionescu de la Brad\u201d din Ia\u0219i (USV) a fost produs primul sortiment de bere brun\u0103 de tip Chocolate Stout, \u00een realizarea produsului fiind folosit mal\u021b cu arome de ciocolat\u0103 \u0219i cafea. Dup\u0103 ce anul trecut, studen\u021bii USV Ia\u0219i au testat re\u021beta berii cu ghimbir, acum \u00een atelierul propriu de microproduc\u021bie sunt \u00eencercate alte re\u021bete inedite. Dup\u0103 finalizarea perioadei de sesiune, \u00een cel de al doilea semestru, tinerii de la specializ\u0103rile ce apar\u021bin de ingineria produselor alimentare, de la Facultatea de Agricultur\u0103, vor participa la \u00eentreg fluxul tehnologic al \u0219arjelor de bere, \u00eentreg demersul av\u00e2nd \u00een exclusivitate scop didactic.<\/p>\n

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\u201e\u00cen ultimele decenii, industria de ob\u021binere a berii a devenit o industrie modern\u0103 \u0219i eficient\u0103, d\u00e2nd na\u0219tere unei game largi de mal\u021buri pentru fabricarea berii, fiecare cu gradul s\u0103u de pr\u0103jire \u0219i particularit\u0103\u021bile sale. Exist\u0103 mai multe tipuri de mal\u021b, cele mai utilizate \u00een industria berii fiind mal\u021bul blond \u0219i brun. Mal\u021bul blond este cel mai frecvent folosit \u00een industria berii, pe c\u00e2nd cel brun este mai rar folosit, dar este \u0219i printre cele mai selective specii de mal\u021b. \u00cen cadrul atelierului nostru de microproduc\u021bie bere am produs un sortiment de bere de tip Chocolate Stout. Aceste tipuri de bere au arome profunde de ciocolat\u0103 \u0219i cafea. Nu sunt foarte amare \u0219i pot fi uneori dulci. Ingredientele utilizate sunt cele de baz\u0103: ap\u0103, mal\u021b, hamei \u0219i drojdii. Particular berii negre este ad\u0103ugarea unui mal\u021b special, de tip chocolate, conform unei tehnologii dezvoltat\u0103 \u00een cadrul sec\u021biei. Acest mal\u021b este folosit pentru a oferi culoare berii \u0219i confer\u0103 o arom\u0103 de cafea pr\u0103jit\u0103, o arom\u0103 mai pu\u021bin amar\u0103 dec\u00e2t mal\u021bul black\u201d, a declarat ing. dr. Ionu\u021b Vele\u0219cu, responsabil \u00een cadrul atelierului de microproduc\u021bie bere al USV Ia\u0219i.<\/p>\n

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Procesul tehnologic de fabricare al berii se desf\u0103\u0219oar\u0103 \u00een sistem complet \u00eenchis, folosind echipamente din inox. Acesta este complet automatizat, urm\u0103rindu-se to\u021bi parametrii tehnologici. Toate informa\u021biile legate de desf\u0103\u0219urarea proceselor sunt \u00eenregistrate \u0219i p\u0103strate, asigur\u00e2ndu-se o trasabilitate perfect\u0103. \u201eAv\u00e2nd \u00een vedere multitudinea de tipuri de mal\u021b, fiecare cu particularit\u0103\u021bile sale, varietatea de produse auxiliare utilizate \u00een prepararea berii \u0219i influen\u021ba temperaturii asupra etapelor din procesul tehnologic, putem spune c\u0103 diversitatea de re\u021bete este practic nelimitat\u0103 \u0219i toate\u00a0 pot fi ob\u021binute \u00een cadrul microsec\u021biei noastre de bere\u201d, a ad\u0103ugat ing. dr. Ionu\u021b Vele\u0219cu.<\/p>\n

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\u00cen cadrul atelierului de microproduc\u021bie bere al Universit\u0103\u021bii de \u0218tiin\u021bele Vie\u021bii \u201eIon Ionescu de la… more »<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":59858,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12,41],"tags":[74,14992,2170,3125,40,2334,14365],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/infois.ro\/index.php?rest_route=\/wp\/v2\/posts\/59857"}],"collection":[{"href":"https:\/\/infois.ro\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/infois.ro\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/infois.ro\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/infois.ro\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=59857"}],"version-history":[{"count":1,"href":"https:\/\/infois.ro\/index.php?rest_route=\/wp\/v2\/posts\/59857\/revisions"}],"predecessor-version":[{"id":59859,"href":"https:\/\/infois.ro\/index.php?rest_route=\/wp\/v2\/posts\/59857\/revisions\/59859"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/infois.ro\/index.php?rest_route=\/wp\/v2\/media\/59858"}],"wp:attachment":[{"href":"https:\/\/infois.ro\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=59857"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/infois.ro\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=59857"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/infois.ro\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=59857"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}