The use of hop extract in beer brewing is increasing year by year because of its stable quality, easy storage and high utilization.
Polyphenols are the main source of flavor in hops. However, due to the nature of the extractant CO2 itself, the content of polyphenols in the extract extracted by CO2 is relatively low.
How to increase the polyphenol content of hop extract as much as possible under the premise of guaranteeing the extraction rate of picric acid?
1. Optimize the extraction reaction conditions
The polyphenol content in the extract can be significantly increased at 25MPa and above 40℃ (the polyphenol content in the extract will be reduced at low temperature).
2. Reprocess the extracted cake
More hop polyphenols can be obtained by mixing solvent to extract the extracted cake after supercritical extraction.
Compared with traditional organic solvent extraction, supercritical extraction has greater advantages. The application of hop extract extracted by supercritical CO2 in beer brewing can not only improve the quality of beer, but also significantly improve the utilization of hops.