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What is the production process of beer

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beer production can be roughly divided into three main processes: malting, beer brewing and beer filling

1. Malt Manufacturing:

gelatinization treatment: the malt /grain to be crushed is mixed with water in the gelatinization pot. In the gelatinization pot, the malt and water boil after heating, and then the wort is sent to a filter container called a separation tower. Before the wort is pumped into the boiling pot, remove the malt shell in the filter tank and add hops and sugar

2. Beer brewing:

saccharification: mix the crushed malt and starch excipients with warm water in the gelatinization pot and saccharification pot respectively, and adjust the temperature. After the mash liquid completely liquefied in the gelatinization pot is mixed into the saccharification pot, it is maintained at a temperature suitable for saccharification (62 ~ 70 ℃) to produce wheat mash

fermentation: most of the yeast precipitates at the bottom of the tank. After removing the yeast, the product “tender beer” is pumped into the post fermentation tank. Here, the remaining yeast and insoluble protein are further precipitated to make the style of beer mature gradually. The ripening time varies with different beer varieties, generally in 7 ~ 21 days

3. Beer filling:

packaging often includes bottled, tinned and barreled packaging. In addition, the different shapes and capacities of bottles, the different labels, neck covers and bottle caps, and the diversification of outer packaging constitute a wide range of beer products in the market


extended data:

drinking “three don’t eat”

1. Don’t eat durian

Durian contains sulfur compounds, which can or reduce the activity of acetaldehyde dehydrogenase by more than 70%, that is to say, it is impossible to completely metabolize alcohol into acetic acid, which is harmless to human body. Durian can inhibit the production of aldehyde dehydrogenase. People who eat durian and then drink alcohol are more likely to get drunk and even cause alcoholism

2. Don’t eat seafood

“seafood is wine, just go”. Seafood contains a lot of purinol, which can stimulate acute gout. Alcohol has the influence of promoting blood circulation, which will increase the probability of suffering from gout. Therefore, you can’t stop eating seafood when drinking

3. Don’t eat jelly

jelly is also a favorite dish for most people. However, an appropriate amount of alum should be added in the processing process. Alum can slow down the infection of gastrointestinal peristalsis. Using jelly with wine will prolong the pause time of alcohol in the gastrointestinal tract, so as to increase the takeover of alcohol by the human body, increase the comfort of alcohol to the gastrointestinal tract, slow down the blood flow rate and prolong the pause time of alcohol in the blood, Make people drunk and poison their health

reference source: Baidu Encyclopedia: Beer

the specific process of beer manufacturing
crushing → saccharification and gelatinization → wort filtration → boiling at high temperature, adding hops → clarification and cooling → adding yeast fermentation → diatom filtration → packaging finished products

the details are as follows:

1. Crushing:
rice and malt are crushed by a crusher before gelatinization and saccharification. Although crushing is a simple mechanical process, the degree of crushing affects the biochemical changes of saccharification and the composition of wort, It is very important for the filtration speed of wort and the utilization rate of raw materials

2. Saccharification and gelatinization:
gelatinization: after the rice is crushed, add it to the gelatinization pot, add warm water, and at a certain temperature (45 ℃), the starch dissolves and splits in the water to form a uniform paste solution, which is made into fully liquefied mash, and then add it to the gelatinization pot to saccharify with malt
saccharification: after proper crushing, malt is added to the saccharification pot, warm water is added, and at a certain temperature (50 ℃), the enzyme of malt itself is used to hydrolyze the starch in malt and rice into sugars such as maltose, and decompose the protein into amino acids and other nutrients that are easy to be fermented by yeast.
this process is the saccharification process

3. Wort filtration:
after saccharification, the saccharified mash is pumped to the filter to separate wort from maltose to obtain clarified wort

4. Boil at high temperature and add hops:
wort is transported to wort boiling pot. Add hops and heat and boil for more than 1 hour. It is stable in wort composition and the aroma, bitterness and various effective components of hops are dissolved in wort

5. Clarification and cooling:
wort enters the cooler for cooling. After cooling to about 10 ℃, it is inoculated with beer yeast for fermentation

6. Add yeast for fermentation:
after the wort is cooled, add beer yeast and sterile air, and transport it to the fermentation tank to start fermentation
fermentation mainly uses beer yeast to convert the bud sugar in the bud juice into alcohol and carbon dioxide, and produce various flavor substances. After a certain fermentation cycle, it becomes a mature fermentation broth, also known as “tender beer”. The fermentation temperature of the above yeast is 10 ~ 25 ℃, which takes 5 ~ 7 days

7. Diatom filtration:
after the fermentation broth is mature, the yeast and macromolecular protein in the fermentation broth are removed through centrifugation and multiple filtration to become crystal clear alcohol, and then pasteurized to make mature beer, which can be canned.

brewing process of beer
malt, hops, water and yeast, the four raw materials for brewing beer, create world-class brewing products. In Belgium, Britain, Germany and France, this simple formula has been baptized for centuries and is still in use today. Even if some manufacturers make improvements in technology, preservatives and additives, it is only to make the brewing cost lower and the brewing speed faster

beer is a complex with many changes. Although there are only four simple ingredients, it can match a myriad of combinations, and will encounter different problems in the brewing process. With a deep understanding of various ingredients and their mutual influence, brewers carefully design the formula. If they want to identify the final brewing results, they can only rely on the knowledge and experience of “beer masters”

in the brewing process of beer, the germinated barley is first crushed in a drum mill, mixed with hot water, and rotated into a wort barrel (a large container made of copper or wood or stainless steel placed in the brewing workshop). Wort is like oatmeal, golden yellow and a little sweet. The method of boiling wort was developed by German brewers for their MALT type. They first draw the wort into a tank, boil it to decompose the protein, then draw it back to the wort barrel, and slowly increase the temperature within a few hours. This method was first applied to the brewing of German white beer and German back, which was to brew a beer with Houze malt style

now many breweries have made some adjustments on the basis of traditional methods. The wort heating process is only carried out in one container. The difference is that the temperature control steps are much more accurate. After the preparation of wort, the sweet wort is filtered and flows into the brewing tank. Usually, the wort sediment is sprayed with hot water to take away the remaining wort

in the brewing pot, boil the wort and add hops. It usually takes one and a half hours to three hours. Then, the hops precipitate is filtered out, and then the precipitated protein is separated by centrifugation, cooled to the fermentation temperature, and the w
ort is transported to the primary fermentation tank, where a certain amount of fresh yeast is added. In most cases, the fermentation process lasts five to ten days, and then the “clear” beer is injected into the post ripening tank, where it needs to be further purified and aged for one to two weeks. Lager beer usually goes through a longer fermentation period; Two weeks of primary fermentation, two weeks of secondary fermentation and one to six months of post ripening. Before leaving the brewery, cooked beer is filtered and canned, and added with carbon dioxide, and finally becomes the beer we see

beer production process can be divided into four processes: Wheat making, saccharification, fermentation and packaging

note: this drawing comes from the book “beer industry manual” edited by Guan Dunyi published by China Light Industry Press

1. Raw material silo & nbsp& nbsp;& nbsp; 2. Malt screening machine & nbsp& nbsp;& nbsp;& nbsp; 3. Hoist & nbsp& nbsp;& nbsp;& nbsp; 4. Malt Crusher & nbsp& nbsp;& nbsp;& nbsp; 5. Saccharification Pot & nbsp& nbsp;& nbsp;& nbsp; 6. Rice screening machine & nbsp& nbsp;& nbsp; 7. Rice Crusher & nbsp& nbsp;& nbsp; 8. Gelatinization Pot & nbsp& nbsp;& nbsp;& nbsp; 9. Filter tank & nbsp& nbsp;& nbsp; 10. Wheat dregs conveying & nbsp& nbsp;& nbsp; 11. Wheat lees storage tank & nbsp& nbsp;& nbsp; 12. Boiling pot /whirlpool & nbsp& nbsp;& nbsp; 13. External heater & nbsp& nbsp;& nbsp; 14. Hop addition tank & nbsp& nbsp;& nbsp; 15. Wort cooler & nbsp& nbsp;& nbsp; 16. Air filter & nbsp& nbsp;& nbsp; 17. Yeast culture and addition tank & nbsp& nbsp;& nbsp; 18. Fermentor & nbsp& nbsp;& nbsp;& nbsp; 19. Beer stabilizer adding tank & nbsp& nbsp;& nbsp; 20. Buffer tank & nbsp& nbsp;& nbsp; 21. Diatomite adding tank & nbsp& nbsp;& nbsp; 22. Diatomite filter & nbsp& nbsp;& nbsp; 23. Beer fine filter & nbsp& nbsp;& nbsp; 24. Sake tank & nbsp& nbsp;& nbsp; 25. Bottle washer & nbsp& nbsp;& nbsp; 26. Filling machine & nbsp& nbsp;& nbsp; 27. Sterilizer & nbsp& nbsp;& nbsp; 28. Labeling machine & nbsp& nbsp;& nbsp; 29. Packing machine

beer production process can be divided into four processes: Wheat making, saccharification, fermentation and packaging. Barley must convert the insoluble starch into soluble sugars for brewing process through germination process. Before the malt is sent to the brewing workshop, it is sent to the crushing tower to make malt for brewing. After boiling, the wort added with hops is pumped into a rotary sedimentation tank to remove unwanted hops residue and insoluble protein. The clean wort is pumped out of the rotary sedimentation tank and sent to the heat exchanger for cooling. Then, yeast is added to the wort to start fermentation. After removing the yeast, the product “tender beer” is pumped into the post fermentation tank (or known as the ripening tank). Here, the remaining yeast and insoluble protein are further precipitated to make the style of beer mature gradually. Before packaging, each batch of beer will pass strict physical and chemical inspection and sensory evaluation by wine tasters before being sent to the packaging assembly line. The packaging of finished beer often includes bottled, tinned and barreled packaging. In addition, the different shapes and capacities of bottles, the different labels, neck covers and bottle caps, and the diversification of outer packaging constitute a wide range of beer products in the market.

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