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Introduction to beer production process
Barley is germinated first to make malt, and the dried malt is stored for 6-8 weeks to post-ripen, then crushed with a grinder, added to a mash pot and soaked in water for a period of time, so that the malt powder absorbs water and swells. The enzyme is dissolved and revitalized, and then the maltoic acid solution is gradually heated up. Allow maltoic acid to decompose protein at a lower temperature (about 50C) for a certain period of time, so that protease can convert protein into smaller molecular weight and more soluble decomposition products (internal, old, brain amino acids, etc.). While the saccharification pot is operating, the auxiliary material rice (or corn, etc.) is crushed, added to the gelatinization pot and mixed with water for gelatinization. In order to help the rice flour to gelatinize, a part of malt powder or liquefied enzyme is usually added to the paste pot. After the rice flour is mixed with water, soak it at a lower temperature for a while to make it absorb water and expand, then gradually increase the temperature, and finally boil it to 100°C to make it completely gelatinized. Put the gelatinized aldehyde into the saccharification pot, mix it with the malt aldehyde that has just completed the protein decomposition, make the mixed aldehyde reach the temperature suitable for starch saccharification (about 65C), and keep it at this temperature for a certain period of time for saccharification, and the amylase will The starch in the liquid is decomposed into dextrin and maltose. After saccharification, the temperature of the saccharification aldehyde is raised to 76C~78C to lose the enzyme activity, and the relative proportions of various components in the saccharification liquid can be basically fixed. Pump the saccharification yeast into a lauter tank or filter press for filtration. After the first wort is basically filtered out, the spent washing water is pumped in to wash out the residual sugar in the spent wheat grains. After washing the grains, the grains can be used as high-quality feed, and the second wort and the first wort obtained by washing the grains are mixed in a boiling pot, boiled for 90~120min, and hops or its products are added during the boiling process to make the effective The ingredients are dissolved out, and the undesired proteins and tannins are coagulated to form the so-called thermal coagulation precipitation, and the wort is sterilized at the same time.
After the wort is boiled, it enters the whirling sedimentation tank, separates the hop grains and thermal coagulation, and passes through the plate heat exchanger to make it enter
One-step cooling to the temperature required for fermentation and entering the fermenter. When the wort enters the fermentation tank, yeast is added at the same time, and then enters the fermentation stage. Beer fermentation is usually divided into two stages. The first stage is carried out at a relatively high temperature (7C~16C) and takes 6~10 days. At the end of the pre-fermentation, the yeast settles down and is discharged, among which the pure and robust yeast can be recycled, and the rest of the yeast can be recycled for comprehensive utilization. Leave the pre-fermented young beer in the tank or pour the tank, and carry out post-fermentation (also called wine storage) at low temperature (about 0°C) to further clarify, post-ripen and saturate with carbon dioxide. The post-fermentation time varies with the strains used, the post-fermentation temperature and the type of beer being brewed. The short one is only about 10 days, and the long one is about 2 months.
After the mature beer is filtered with a beer filter, it can be put into bottles, cans or barrels to obtain finished beer. Barrel beer is generally not pasteurized; bottled beer or canned beer or pasteurized after filling Pasteurization, or sterile filtration before loading, the shelf life is about 6 months.
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