Analysis of beer production equipment stability of brewed beer
Beer production equipment is not very common in our life, but it is widely used in catering, hotel and other industries.
In the process of using beer equipment, the first thing we should pay attention to is the stability of brewing beer. Beer often causes sunlight odor during storage, reducing the colloid stability and flavor stability of beer, therefore, it is very important to improve the stability of white bottle beer. Beer production equipment shares the stability of brewing beer: 1. The residual alkalinity of brewing water is 5Dh below, and deoxygenation treatment.
Saccharification feeding and pouring are set at the bottom, and oxygen-free operation is performed as far as possible. Using low temperature feeding is beneficial to B-Decomposition of dextran and leaching of phosphate.
Saccharification controls the stirring speed, the rotating speed during feeding is 60 rpm, and the stirring is not started when the protein is resting.
2. Shorten the filtering time as much as possible during filtering and control it at 2. Within 5 hours.
Keeping the wort clear and reducing the fatty acid content during filtration is beneficial to improving the flavor stability of beer. The positive pH value of the washing water is 5. 6-6. 0, control 3-4%, reducing the leaching of harmful components in wort.
3, the wort of the boiling pot from 75 °
C after a long period of heating up to 100 °
C, the internal heater is easy to coking and produces furfural compounds at the same time. Will 75 °
The wort of C is rapidly heated to 95 degrees by a plate heat exchanger with steam as the heat source.
C, then pour into a boiling pot, the wort is immediately heated to boiling, destroying polyphenol oxidase and reducing the harmful reaction. Guaranteed boiling strength 8-10%, promote the condensation of condensable proteins. Add good quality wort clarifier carrageenan (
Because the floc formed by the poor quality carrageenan and protein will break, suspended in the wort, will adhere to the tank wall, causing cleaning difficulties). Adding beta during boiling-
Acid hops oil and tetrahydro isomeric hops extract cannot use ordinary hops. Boil wort and adjust PH to 5. 2, is conducive to beer taste and colloid stability.
4. The tangential rotation speed of wort entering the rotary sedimentation tank is 20 m/s, and the Sedimentation time is 30 minutes, so as to effectively separate the hot solidified substance.
I believe that through the above understanding, you should know something about beer production equipment!
In order to find Shandong trano for beer equipment, our company can continuously develop new products that meet the market according to customer needs and has more than 10 years of working experience in the industry, he has rich theoretical and engineering practical experience in equipment manufacturing, installation, commissioning, after-sales and technical services.
: Beer production equipment
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