[Processing treatment along with the advantages of application and storage of processed hops as compared to cones and pressed hops]
1998
Sabo, J. | Ikic, I. (Naucni institut za ratarstvo i povrtarstvo, Novi Sad (Yugoslavia))
Hop cones, the main raw material in producing beer, are processed and stored in different ways in order to decrease the losses of the active components of hop cones. The most often used storage is the pelleting of hops dried cones. The cones are melted and pellets of different diameters are made from powder under high pressure. The pellets are more convenient for storage than intact cones due to the smaller volume of pellets. Melting and pressing are performed at low temperatures and in atmosphere of inert gas. These conditions decrease loss of active component during the pelleting process. Beer, produced from pellets is comparable with beer produced from dried cones. The pellets are the most often used form in brewery. In recent years, hop extracts are introduced in beer production. They are produced by some organic solvents or liquid CO2 and have much higher active components content than the hop pellets. The hop extracts have high storage stability and better utilization (about 30 higher than hop cones). There are no changes in wort and beer quality, except the lower polyphenols content. The isomerised hop extracts are hop products with the highest hop utilization.
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