| 摘要 |
A process is described for converting the alpha - and beta -acids of hops into the iso- alpha acids for use as a bitter flavoring principle ingredient for beers. The alpha -acids content of the hops is directly isomerized to the iso- alpha -acid, the bitter principle ingredient. The beta acids in the hops extract is transformed to the alpha acid either after a direct separation step before the alpha -acid isomerization or the residual beta -acids, after the isomerization, are then transformed and the resultant alpha -acid is isomerized. The beta -acid transformation results from a radiation activation followed by an oxidation step with a per - acid. |
