How beer

Can be roughly divided into malt beer production manufacturing, beer brewing and beer filling three main process. 1, malting has the following 6 working procedure. Barley harvest: after the barley is dormant, germinating capacity is low, after keep in storage to be cooked. Barley selected: use wind, sieve machine to remove debris, according to the grain size grading. Immersion m: leaching on leaching mic slot in soaked in water for 2 to 3, at the same time to wash and remove floating wheat, brought barley water leaching degree of wheat to 42 ~ 48%. Germination: after flooding of barley under the condition of temperature control and ventilation to sprout and the content of the wheat by a variety of materials to dissolve. Germination optimum temperature for 13 ~ 18 ℃, germination period is 4 ~ 6, using the elongation of grain long 1 ~ 1. 5 times. The wet green malt malt said. Baked dry: objective is to reduce moisture, terminate the growth of green malt and decomposition, so that the long-term storage; The malt beer color, aroma, taste, given the substance; Easy to remove using, baked malt water for 3 ~ 5% after drying. Storage: baked malt after drying, in removing megan, selected, after cooling in the concrete or metal silo storage. 2, has the following five steps. Mainly saccharification, fermentation, storage drunk three process. Raw material crushing: malt, rice, respectively, from mill grinding to suitable for crushing degree of saccharification operation. Saccharification: will smash the malt starch materials and respectively in the mash copper, mash tun mixed with warm water, adjust the temperature. Mash tun at first for protein decomposition temperature ( 45～52℃） ( Protein rest) 。 The mash against the mash copper in liquefied fully into the mash tun, stay fit for saccharification ( β - - - - - - Starch and & alpha; - - - - - - Starch) Effect of temperature, 62～70℃） ( Saccharification rest) In order to produce wheat mash. Wheat mash temperature rise method, which has two kinds of leaching method and the cooking method. Protein, saccharification inactivity time and temperature rise method, according to the nature of the beer, use of raw materials, equipment, such as decided to use after filter tank or filters out the wort, boil in the pot to boil, add hops, adjusted to the proper wort concentration, after entering the cyclotron to isolate heat concretion in the sedimentation tank, clarification of the wort into cooler cooling to 5 ~ 8 ℃. Fermentation: after cooling of wort add yeast into the fermenting in the pool or cylindrical cone bottom fermentation tank for fermentation, with coil or jacketed cooling and temperature control. During the fermentation, the highest temperature control in 8 ~ 13 ℃, the fermentation process is divided into stage foaming, high bubble period, low foam, general fermentation 5 ~ 10. Fermentation of beer called beer, bitter stubborn, taste rough, the CO2 content is low, not to drink. After leaven: in order to make the tender after maturation, it is sent to storage wine or continue in cylindrical cone bottom fermentation tank cooling to 0 ℃ or so, adjust the tank pressure, CO2 into the beer. Wine storage period should be 1 ~ 2 months, during this period the remaining yeast, cold sludge precipitation gradually, such as beer gradually clear, CO2 saturated in wine, elegant taste, suitable for drinking. Filtering: in order to make beer clear goods, beer in - Clarification filtration under 1 ℃. Is: to the requirement of filter filtration ability, good quality, wine and CO2 loss less, do not affect the flavor of wine. Filtering way with diatomite filter, cardboard, microporous membrane filtration, etc. 3, filling filling are the last line of the beer production process, to maintain the quality of beer, give beer products appearance image has a direct impact. After filling the beer should conform to the hygiene standards, as far as possible to reduce CO2 loss and reduce the air content of container sealed. Material for aluminum or stainless steel barrel: drum, capacity of 15, 20, 25, 30, 50 l. 30 l for commonly used specifications. Beer is usually fresh beer without pasteurization. Fresh beer tastes good, the cost is low, but life is not long, suitable for local sales. Canned, canned beer began in the United States in 1935. The second world war by military development soon. Carry and open drinking canned beer light body, transportation convenience, is very popular with consumers, therefore, developing very quickly. PET( Poly (ethyl 2 terephthalate) Plastic bottles: put on the market since 1980, the number increased year by year. Its advantage is highly transparent, light weight, can again after unsealed seal, the price is reasonable. Main drawback to save gas, in the process of storage, gradually reduce CO2. Add the coating can improve the capability, but the storage time is too long. PET bottle can't fit or pasteurized in advance, need to adopt special filling process, in order to avoid the intake air and pollution of mixed bacteria. Bottled: in order to keep the beer quality, reduce the influence of ultraviolet light, and generally use brown or dark green glass bottles. Empty bottles through the bottle slot ( Lye 2 ~ 5%, and 40 ~ 70 ℃) Soak, and then washed by bottle washing machine, then through the filler into beer, capping machine pressure on the cap. After sterilization machine pasteurized, packing factory inspection. A: wine preserved next article: none