METHOD OF HOP PRODUCTS STABILIZATION

摘要

In order to stabilize hop products by drying at a circulating air temperature of 60° to 80° C. to a residual moisture content of the dried hop products of between 12 and 14% by weight, the hop product is subjected after drying to a short period of thermal irradiation or to a temperature treatment at 60° to 90° C. under inert gas conditions.