Новая технология использования СО₂-экстракта хмеля в пивоварении
Дата
2015
ORCID
DOI
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Назва журналу
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Назва тому
Видавець
НТУ "ХПИ"
Анотація
В статье дан анализ современного состояния производства и применения хмеля и продуктов его переработки в пивоварении. Показаны преимущества и недостатки СО₂-экстракта хмеля по сравнению с другими продуктами переработки хмеля. Проанализированы процессы, происходящие при кипячении сусла с хмелем и поставлены задачи на исследование. В условиях Харьковского пивоваренного завода "Сан ИнБев Украина" проведены исследования, направленные на выявление фенольных веществ растительных антиоксидантов, способствующих коагуляции белков и защите от окисления горьких веществ при кипячении сусла с СО₂-экстрактом хмеля. В результате определена технология использования СО₂-экстракта хмеля совместно с антиоксидантом из коры дуба.
The analysis of the current state of the production and use of hops and hop products in brewing was given in the article. The advantages and disadvantages of CO₂ hop extract relative to other hop products were demonstrated. The processes occurring in the boiling wort with hops were analysed. The investigations aimed to identify the phenolic compounds of plant antioxidants that promote protein coagulation and oxidation protection of bitter substances during boiling the wort with the CO₂ hop extract were carried out under conditions of the Kharkiv brewery "SUN InBev Ukraine". As a result the technology of use of the CO₂ hop extract together with oak bark antioxidant was proposed. The use of the CO₂ hop extract in conjunction with oak bark antioxidant gives the opportunity to produce less oxidized beer with a long shelf life and save hops in an amount of 8–10%. In addition, the antioxidant not only stabilizes the quality of beer, but also increases its physiological value. The results of the research can be used as the basis for the development of new sorts of beer with increased physiological value.
The analysis of the current state of the production and use of hops and hop products in brewing was given in the article. The advantages and disadvantages of CO₂ hop extract relative to other hop products were demonstrated. The processes occurring in the boiling wort with hops were analysed. The investigations aimed to identify the phenolic compounds of plant antioxidants that promote protein coagulation and oxidation protection of bitter substances during boiling the wort with the CO₂ hop extract were carried out under conditions of the Kharkiv brewery "SUN InBev Ukraine". As a result the technology of use of the CO₂ hop extract together with oak bark antioxidant was proposed. The use of the CO₂ hop extract in conjunction with oak bark antioxidant gives the opportunity to produce less oxidized beer with a long shelf life and save hops in an amount of 8–10%. In addition, the antioxidant not only stabilizes the quality of beer, but also increases its physiological value. The results of the research can be used as the basis for the development of new sorts of beer with increased physiological value.
Опис
Ключові слова
пивное производство, слабоалкогольные напитки, хмель, растительные антиоксиданты, herbal antioxidants, hops savings, beer
Бібліографічний опис
Новая технология использования СО₂-экстракта хмеля в пивоварении / П. А. Некрасов [и др.] // Вестник Нац. техн. ун-та "ХПИ" : сб. науч. тр. Темат. вып. : Инновационные исследования в научных работах студентов. – Харьков : НТУ "ХПИ", 2015. – № 7 (1116). – С. 58-68.