CN1196386A

CN1196386A - Optimizing technology for producing beer

Info

Publication number: CN1196386A
Application number: CN 97110410
Authority: CN
Inventors: 谢俊发
Original assignee: Individual
Current assignee: Individual
Priority date: 1997-04-15
Filing date: 1997-04-15
Publication date: 1998-10-21

Abstract

An optimized process for brewing beer features use of such advanced techniques as washing bottles with beer, heating cooling water for reuse, cooling malt extract and recovering heat, taking juice from saccharifying tank more times, using additional yeast pool for prefermentation, proceed dynamic fermentation, addition of coriander seeds during fermentation and CO2 bag in fermentor, filtering hop, use of wasteheat and vibration foaming for higher quality and lower cost.

Description

Optimizing technology for producing beer

The present invention is a kind of process for beer production.

Beer quality is poor, and the cost height is the subject matter of restriction beer production.The technology backwardness then is the major cause that causes the problems referred to above.For example: wash bottle materials and temperature are unreasonable at present, and cooling is boiled wheat juice and adopted mechanical refrigeration, and water coolant can not utilize after heating up, and power loss is very big; Do not have leaching juice device in the saccharification groove, it is not thorough once to get juice; Static fermentation is used in preceding ferment pond more, and beer flavor is poor; When fermentor tank advanced wine and goes out wine, the air turnover caused living contaminants; After brew kettle and gelatinization groove were finished process, the idle plenty of time, a large amount of wheat juice in the hops can not fully extract and waste; Fermentor tank static fermentation efficient is low; A large amount of waste heats of boiling pot take to fall in vain, and problems such as the fried bottle of beer have all influenced quality of beer and cost.

The objective of the invention is to propose a cover and can improve beer quality, reduce the advanced technologies of beer production cost.

Technical scheme: this process using sodium hydroxide is transferred pH value to 14 after adding 90 ℃ hot water dissolving, carries out wash bottle water temperature to 70 ℃; Adopting phreatic water is the water coolant of refrigerator; Water coolant heats up the back as saccharification system wine water; Adopt the book plate to make multilayered heat exchanger, make wheat juice and the convection current of cold water dividing plate, make the cooling of wheat juice, the cold water heating is used for saccharification production; In the saccharification groove, installed the change of leaching juice device additional and once got juice into repeatedly getting juice; In preceding ferment pond, establish the yeast pond, cooled wheat juice is advanced from bottom, yeast pond from bottom to top with high pressure, penetrate yeast layer in the pond, flow into fermentation vat by top and carry out dynamic quick fermentation; In preceding ferment, add a small amount of caraway seeds, improve beer taste; Be communicated with CO above outside fermentor tank ₂Nothing has been pressed and has been pocketed, and when going out wine, pockets in jar for CO by rising ₂Plant oneself, when advancing wine, CO ₂Be discharged to pocket in, do not enter thereby guarantee there to be assorted bacterium, yeast does not float when going out wine; After saccharification groove and adjunce copper are finished a process, mash enters filter vat and filters, can carry out secondary batching improving plant factor this moment to saccharification groove and adjunce copper, and the hops that setting tank is included wheat juice add in the filter vat and together filter with wheat juice wine with dregs, capacity for liquor to increase; The fermented liq of fermentor tank is extracted out from top, squeezed into, circulate, increase the contact surface and the adhesive rate of yeast and fermented liquid, improve activity and fermented quality, shorten fermentation time from the bottom by the yeast layer; Beer bottling will or improve beer dress wine temperature by vibrating transportation and make the beer gland again that foams behind the exhausted air, and the sterilization that heats up makes a bottle interior supercharging, promotion CO ₂Reduction, this way can reduce the bottle breakage; The hot gas of boiling pot with the cold water cooling, makes cold water heating and steamer water together as saccharification system wine water through the pipe connection heat exchanger.

After adopting above-mentioned measure, can improve quality of beer greatly, reduce beer production cost.

Claims

1, a kind of optimizing technology for producing beer is characterized in that: this process using sodium hydroxide adds 90 ℃ hot water accent pH value 14, carries out wash bottle; Adopting phreatic water is the water coolant of refrigerator; Water coolant heats up the back as saccharification system wine water; Adopt the book plate to make multilayered heat exchanger, make wheat juice and the convection current of cold water dividing plate, make the cooling of wheat juice, the cold water heating is used for saccharification production; In the saccharification groove, installed the change of leaching juice device additional and once got juice into repeatedly getting juice; In preceding ferment pond, establish the yeast pond, cooled wheat juice is advanced from bottom, yeast pond from bottom to top with high pressure, penetrate yeast layer in the pond, flow into fermentation vat and carry out dynamic quick fermentation; In preceding ferment pond, add a small amount of caraway seeds, improve beer taste; Be communicated with CO above outside fermentor tank ₂Nothing has been pressed and has been pocketed, and when going out wine, pockets in jar for CO by rising ₂Plant oneself, when advancing wine, CO ₂Be discharged to pocket in, do not enter thereby guarantee there to be assorted bacterium, yeast does not float when going out wine; After saccharification groove and adjunce copper are finished a process, mash enters filter vat and filters, can carry out secondary batching improving plant factor this moment to saccharification groove and adjunce copper, and the hops that setting tank is included wheat juice add in the filter vat and together filter with wheat juice wine with dregs, capacity for liquor to increase; The fermented liq of fermentor tank is extracted out from top, squeezed into, circulate, increase the contact surface and the adhesive rate of yeast and fermented liquid, improve activity and fermented quality, shorten fermentation time from the bottom by the yeast layer; Behind the beer bottling, make beer put behind the foam gland again by vibrating transportation, the pressure build up sterilization, and promote CO ₂Reduction.Gas density prevents fried bottle in the bottle to reduce; The hot gas of boiling pot with the cold water cooling, makes cold water heating and steamer water together as saccharification system wine water through the pipe connection heat exchanger.