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Beer production can be roughly divided into three main […]
Beer production can be roughly divided into three main processes: malting, beer brewing and beer filling.
1. Malt manufacturing
There are the following six procedures.
Barley storage: Freshly harvested barley has a dormant period, low germination power, and is cooked after storage.
Barley selection: use wind and sieve to remove debris and grade according to the size of the grain. Soaking wheat: soaked wheat is soaked in water for 2 to 3 days in the wheat straw, and washed at the same time to remove the floating wheat, so that the moisture of the barley reaches 42~48%.
Germination: The barley after soaking is germinated under controlled temperature and ventilation conditions to form various contents to dissolve the contents of the wheat grain. The suitable temperature for germination is 13 to 18 ° C, the germination cycle is 4 to 6 days, and the elongation of root buds is 1 to 1.5 times the length of the granules. The resulting wet malt is called green malt.
Baking: the purpose is to reduce moisture, stop the growth and decomposition of green malt for long-term storage; make malt formation to give beer color, aroma and taste; easy to remove root buds, and the malt moisture after baking is 3~5 %.
Storage: The malted malt is stored in a concrete or metal silo after removing the wheat roots, selecting and cooling.
There are the following five procedures. It is mainly a process of saccharification, fermentation, and post-cooking.
Raw material pulverization: The malt and rice are respectively pulverized by a pulverizer to a pulverization degree suitable for the saccharification operation. Saccharification: The pulverized malt and starchy excipients are mixed with warm water in a gelatinization pot and a mashing pot to adjust the temperature. The saccharification pot is first maintained at a temperature suitable for protein decomposition (45 to 52 ° C) (protein stop). After the liquefied sputum in the gelatinization pot is put into the mashing pot, it is maintained at a temperature (62 to 70 ° C) suitable for saccharification (β-starch and α-starch) (glycation suspension) to produce wheat bran.
There are two methods for raising the temperature of the wheat bran: the leaching method and the boiling method. Protein, saccharification rest time and temperature rise method, according to the nature of the beer, the raw materials used, equipment, etc., filter the wort with a filter tank or filter, then boil in a boiling pot, add hops, adjust to the appropriate wort concentration After that, the hot coagulum is separated into the cyclone sedimentation tank, and the clarified wort is cooled into the cooler to 5 to 8 °C.
Fermentation: The cooled wort is added to the fermentation tank or the cylindrical cone bottom fermenter for fermentation, cooled with a coil or jacket and the temperature is controlled. When the following fermentation is carried out, the maximum temperature is controlled at 8 to 13 ° C, and the fermentation process is divided into a foaming period, a high foaming period, and a low foaming period, and the general fermentation is 5 to 10 days. The fermented beer is called tender beer, bitter tart, rough taste, low CO2 content, and not suitable for drinking.
Post-fermentation: In order to make the tender beer ripe, put it into a wine storage tank or continue to cool to about 0 °C in a cylindrical cone bottom fermenter, adjust the pressure inside the tank to dissolve CO2 into the beer. During the storage period, it takes 1 to 2 months. During this period, the remaining yeast and cold coagulum gradually precipitate, and the beer gradually clarifies. The CO2 is saturated in the wine, and the taste is alcoholic and suitable for drinking.
Filtration: In order to make the beer clear and transparent, the beer was clarified and filtered at -1 °C. The requirements for filtration are: large filtration capacity, goodChina Craft Brewery Equipment factory quality, less loss of wine and CO2, and does not affect the flavor of the wine. Filtration methods include diatomaceous earth filtration, cardboard filtration, and microporous membrane filtration. 3, filling Filling is the last step in the production of beer, which has a direct impact on the quality of the beer and the appearance of the beer. The beer after filling should meet hygienic standards, minimize CO2 loss and reduce the amount of air enclosed in the container.
Barrel: The barrel is made of aluminum or stainless steel and has a capacity of 15, 20, 25, 30, 50L. Among them, 30L is a common specification. Barreled beer is generally a fresh beer that has not been pasteurized. Fresh beer has good taste and low cost, but the shelf life is not long and it is suitable for local sales.
Canned: Canned beer began in the United States in 1935. In the Second World War, it developed rapidly due to military needs. The canned beer is light in weight, easy to carry and open for drinking, so it is very popular among consumers and develops rapidly. PET (polyethylene terephthalate) plastic bottle: Since the market was launched in 1980, the number has increased year by year. The advantage is that it is highly transparent, light in weight, and can be sealed again after unsealing, and the price is reasonable.
The main disadvantage is poor gas retention, and CO2 is gradually reduced during storage. Adding a coating can improve gas retention, but storage time should not be too long. PET bottles cannot be pre-emptied or pasteurized, and special filling procedures are required to avoid ingesting air and contaminating bacteria.
Bottled: In order to maintain the quality of the beer and reduce the effects of ultraviolet light, brown or dark green glass bottles are generally used. The empty bottle is soaked in a dip tank (2 to 5% lye, 40 to 70 ° C), then washed by a bottle washer, and then poured into the beer through a filling machine, and the capping machine presses the cap. After pasteurization by the sterilizer, it can be packed and shipped after inspection.