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Vliv technologie zpracováni na senzorickou jakost chmelových výhonků
Komárková, Natálie
The diploma thesis “Impact of technology of manufactory to sensory quality of hop sprouts” was made according to requests from company Chuť Moravy s.r.o., which uses young hop sprouts in its manufacturing processes. Due to unsatisfying sensory quality of the product of young hop sprouts, the technology of manufacture was subject of this investigation. Eighteen variants of manufacturing processes have been suggested, varying in term of picking, kind of species of hop Žatecký poloraný červeňák, soaking (during night) or not soaking of the plant, suffusion by warm or cold pickle and quick or slow cooling. These processes were carried out in the second half of April 2018 and during November the same year the samples were tested. The results of sensory analysis of pasteurized hop sprouts show statistically significant differences (p < 0,05) among individual manufacturing processes. The best-rated process was: pasteurization on 18. 4. 2018, plant before cutting, Osvalds clone No 72, planted in 2014, sample soaked, cold pickle, quick cooling (process 1) and slow cooling (process 2).
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