| 摘要 |
FIELD: food industry, baking manufacture. ^ SUBSTANCE: method for preparing hop decoction involves addition of hop to boiling water, recovery the initial volume of mixture with water during its evaporation. The amount of hop is calculated relatively to minimal bactericidal concentration of isohumulon for foreign microflora in ferments (90 ± 15 mg/l) by the following formula: Gh = (10 x V x K)/(B x alpha) wherein Gh means amount of hop, g; K means minimal bactericidal concentration of isohumulon in decoction, mg/l; V means water volume, l; B means average yield of isohumulon after 30-45 min boiling the mixture, %; alpha means the content of alpha-acids in hop, %. Boiling is carried out for 30-45 min. Proposed method allows normalization of hop amount being independently of species and sort of hop raw, to exclude effect of hop bitter substances on vital activity of lactic acid microorganisms and excessive bitterness in ready baked goods and to enhance their microbiological purity simultaneously, to reduce energy consumptions by decreasing boiling time of the mixture. Invention can be used in manufacture of hop ferments and baked goods. ^ EFFECT: improved preparing method. ^ 1 tbl, 9 dwg |
