Brewing process of miniature beer equipment4

Beer equipment is made by crushing system, saccharification, fermentation system, cooling system, control system, CIP cleaning system, water treatment system, etc. A, crushing the first step is to malt crushing. Crushing: as the name implies, crushing, is to put the malt crushing machine for crushing. Two saccharification and the second step, finish crushing malt in saccharifying tank, saccharification. Saccharification, saccharification is in using malt contains various hydrolytic enzymes, under appropriate conditions, insoluble macromolecular substance in the malt gradually decomposed into soluble low molecular substances. Three, filtering the third step, with the bad for filter layer, circulation clarify wort.   Filtering: after saccharification, malt in the decomposition of polymer material has been completed, will be quickly mash is dissolved in soluble substances and insoluble material separation, in order to get clear wort. Fourth, boil after the filtration of wort, into the boiling pot, boil.   The boiling: to extract heated to 100 ℃, boiling for a period of time, in the process of boiling add hops. Step 5, cyclotron precipitation after boiling, wort with the tangent and the direction of the spin heavy tank, sink into the spin tank, cyclotron precipitation, heat concretion in order to achieve the effect of precipitation precipitation. Cyclotron precipitation: after the wort boiling, should as soon as possible to extract the heat concretion for effective separation, in order to obtain clarification of wort. Six, cooling step 6, wort cooling through the plate heat exchanger. The cooling: extract through the plate heat exchanger, the temperature fermented wort cooling to the technological requirements. Step 7, fermentation will finish cooling of wort fermentation tank, add yeast fermentation. Fermentation: beer fermentation is a complex biochemical and physical process, the yeast is the main metabolites of ethanol and carbon dioxide, but also can form a series of by-product of fermentation, such as alcohols, acids, esters, ketones and sulfides. These decided the flavor of beer fermentation products, foam, colour and lustre and various physical and chemical properties such as stability, but also gives the beer a typical characteristics. In an article: next up: the difference between a draught beer and beer hops is what