[Upgrade of brewing technologies]
2009
Khristyuk, A.V. | Kasyanov, G.I.
Modern brewing technologies are analyzed and ways to improve them are suggested. Chemical composition, chemicophysical and technological properties of raw materials are estimated. The barley brewing variety Scarlett and commercial hop varieties Spalter and Northern Brewer with optimal content of farnezene, alpha-acid and cohumulone are used for technological experiments. Effect of commercial hop forms on polyphenol compound content in the received hydroalcoholic extract is studied. It is found out that the maximum flavonoid number contains in pressed hop cones. A technical scheme of waste-free hop processing is developed. The experiments have showed that traditional and nonalcoholic (alcohol content is no more than 0.3-0.5%) beers can be received by electromagnetic radiation of low frequencies during hop extraction by CO2. An installation for extraction is improved; it works in subcritical range (when pressure is 5.7-6.0 MPa, temperature is 20-22 deg C) and can increase substance output by 22-26%. Optimal parameters of the process are determined: a carrier frequency is 180 000 Hz, a modulating one is 24.8 Hz, time interval of action is 60 minutes. A technology of nonalcoholic beer production is worked out which is based on ethanol sorption by granulated CO2 (the optimal granule size is 0.8-1.2 milli m) in the beer of low fermentation. A new type of bactericidal package is designed having polyolefin base and using hop aroma oil as a bactericidal agent
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