PROCESS FOR PRODUCTION OF NATIVE HOP PREPARATION OF AROMATIC AND FINE AROMATIC HOP WITH LOW CONTENT OF BITTER COMPONENTS FOR BREADMAKING

摘要

A process for production of native hop preparation of aromatic and fine aromatic hop with low content of bitter components for breadmaking provides the hop preliminary drying, grinding hop cones up to separate scales, freezing and lupulinic grains separation. The preliminary drying is carried out at the temperature of 50-55 °C to the optimal humidity of 5-7 %, the grinded hop is frozen in air-tight packets for 2-3 days under the temperature minus 18-20 °C and riddled in sieves with mesh dimension of 0.56-1.0 mm during 12-15 minutes for separation of lupulinic grains containing bitter components.