The Effect Of Different Drying Conditions On The Quality Of Hops

Hop is known as"the soul of beer", which is the one of important and indispensable raw material in brewing. The quality of hops determines the merits of beers. The loss of active ingredients are large in the period of dryness and processing, but now there are not some effective technologies to prevent loss. In this experimg. ent,Marco Polo and Tsingdao flower, which were the mainly cultivated varieties in the western region of China were used as the research materials,aim at hopsindustry ubiquity this problems.research the effect of hops in different drying manner,different drying temperature and different drying time on the qualityinSelecting the best drying process of different hops states by determining the optimum harvest period and mensurating the effect of different degree of fragmentation,different storage cnditions on the raw hops and dried hop products, which would reduce the loss of active ingredients, raise the utilization rate and improve quality of hops, and could provide reference and theoretical support for processing enterprises on hop picking, buying, choice, storage and process. The main results as follows:1.Hops in tradition drying condition ,there are 3 kinds of mode drying temperature , Marco Polo and Tsingdao flower's moisture,α-acid andβ-acid are all minish gradually.The Marco Polo hop cones's moisture,α-acid andβ-acid much more than the Tsingdao flower ,the dryting times also more than Tsingdao flower. Drying time too long, The efficiency can decline;The drying temperature too high, the loss of Bitter substances must increased. The drying of invariablenes selected the best temperature were 60℃--70℃.In the drying of change temperature, the drying of calefactive needs times than the drying of psyctic 2 hours,but it's the loss of Bitter substances more than the second one.It was the pivotal that hop's Bitter substances which are choose the best drying temperature.2.The hops in drying process,the browning are diversification, It was indicate that there are two kinds of hops in this drying process,the browning all are increased gradually,but hop's PPO and POD in different drying temperature that the change direction are different. There are negative correlation between browning and PPO ,PODwas respectively very significant negative correlation and significant positive correlation. And that in the drying process Chlorophyll content decrease gradually, The correlation between browning and Chlorophyll of hops was respectively very significant positive correlation and significant positive correlation.3.In the tradition drying condition, the effect of drying rate and the loss ofα-acid's are different order.The loss ofα-acid's effect factor in turn were temperature, thickness and aerator,movement for the drying rate's effect factor in turn were thickness, temperature and aerator. Temperature was improtant effect factor forα-acid.So the best drying process:the thickness was 10 cm;the temperature was 60℃and aerator.4. Different drying methods to hop oil content of great influence by Marco Polo hops oil content than the Qingdao of big flower, hop oil content, two hops solar drying method of hops oil after drying the highest levels, followed by constant temperature drying 60℃dry conditions, Qingdao big flower after heating drying the hops oil content than the cooling dry, and Columbus in heating drying the hops oil content after less than cooling dry.5. Hop in solar greenhouse drying process, sunny far outweigh the indoor temperature and humidity rainy temperature, humidity, hop on rainy days less moisture content with greenhouse temperature humidity changes, indoor temperature is high its humidity will be lower, and hops moisture also fell, whereas the faster the slower hop water drop. Therefore, should choose to hop on solar greenhouse clear dry, that hops moisture content decline is quicker, namely complete drying to improve dry efficiency.