Is there any kind-hearted person who can provide an internship report from the brewery?
Practice report on a visit to the brewery
Factory profile
Harbin Beer Group is a large beer group with Harbin Beer Co., Ltd. as the core enterprise and Harbin Beer as the core brand. It now has 13 large and medium-sized beer production enterprises and is the largest professional beer manufacturer in Chinese mainland area.
One of the businessmen.
Harbin Beer, born in 1900, is the earliest beer brand in China. In 2002, it was appraised as “Chinese famous Brand” by the national authority. Harbin Beer Ltd.
Its predecessor, Wulubrievsky Brewery, was founded in 1900 and is the earliest beer producer in China. In recent years, Harbin Beer Group has implemented the brand strategy and gradually established
Set up a perfect and expandable three-dimensional marketing network, as well as an expandable business model, so that the enterprise is always in a state of benign and rapid development, its strong development trend and brand
The penetration has always impressed the peers.
High-quality products come from strict scientific management at home and efficient all-round service to the outside. “Let every bottle of beer satisfy customers” is the quality in the heart of every “beer man”.
Yardstick and performance pledge. Over the past few years, Harbin Beer Group has invested heavily in introducing the most advanced beer production and testing equipment in the world, and has taken the lead in implementing production management microcomputers in China.
The production system of chemical and full automation of production process is also established, and the compound management system of ISO9000 and ISO14000 is established, which improves the management standard and realizes green and environmental protection.
Production. While strengthening quality management, Harbin Beer Group pays more attention to the establishment of an all-round service system in the product market and introduces brand-new marketing concepts and marketing methods.
Through a series of scientific marketing means, we constantly push through the old and bring forth the new to meet the needs of consumers with different preferences.
At present, Harbin Beer not only has an absolute market share in the three northeastern provinces, but also sells to other provinces and regions except Tibet, as well as the United Kingdom, the United States, Russia and Japan.
In more than 10 countries and regions, including Ben, South Korea, Singapore, Hong Kong and Taiwan, Harbin Beer is winning with his pure and refreshing taste, clean taste and high-grade image.
It is praised and loved by more and more consumers.
The technological process of beer production includes two parts: malting and brewing. Both of them have cooling water, accounting for about 65% of the total discharge of the brewery. The water quality is good and can be recycled for wheat washing. The wastewater with medium and high pollution load mainly comes from the wheat soaking process in wheat making and the saccharification, fermentation, filtration and packaging process in brewing. its chemical oxygen demand is between 500 and 40000 mg/L, except for the continuous discharge of waste water in the packaging process. Other wastewater is discharged intermittently (see Table 1) Table 1 Source and concentration of wastewater with medium and high pollution load in beer industry CODcr concentration / (mg.L-1) discharge in wastewater 5000000intermittent discharge of saccharification process 2000000000 intermittent discharge fermentation process 2000003000 intermittent discharge packaging process 50000800 continuous discharge of organic wastewater of medium and high concentration in brewery The pH value is 4.5-6.5, and the main pollution factors are chemical oxygen demand (CODcr), biochemical oxygen demand (BOD5) and suspended solids (SS), and the concentrations are 1000-1500500-1000 and 220-440 mg/L, respectively. The biodegradability (BOD5/CODcr) of brewery wastewater is large, which is 0.4 ~ 0.6, so the main part of many treatment technologies is biochemical treatment.
(1) according to the concentration of the original wort:
1. Light-colored beer: take the Czech Bilson beer as a typical representative.
2. Strong color beer: Brown beer, red beer.
3. Black beer: represented by Munich beer in Germany.
4. Green beer: green due to the addition of spirulina.
5. Wheat beer, also known as white beer, is light yellow in color and has fat flavor.
(3) according to whether the finished beer is sterilized or not:
1. Fresh beer: sold without pasteurization.
2. Cooked beer: sold after pasteurization.
3. Pure draft beer: the finished beer is aseptically filtered by ultrafiltration instead of pasteurization.
Malting process
There are many kinds of beer, and their production processes are not the same. Making beer from barley is a complicated process. The basic process is as follows: first, make malt first. Barley must convert the insoluble starch into soluble sugars used in the brewing process. In addition to general malt, crystalline malt or baked malt can also be used as ingredients for various brewing types. Crystalline malt is steam-treated malt, which is slowly stewed and then dried. It is dark in color and has a coffee-like taste. After drying, the baked malt is baked in a hot rotary drum, which can make the beer scorched and the color blackened; the second is to add hops. Hops belong to nettles or marijuana plants, with cone-bearing tissue, it is these cones that inject bitterness and sweetness into beer, making beer more refreshing and delicious and helpful for digestion; third, fermentation. Yeast is a kind of fungal microorganisms. In the process of beer brewing, yeast ferments the sugar in malt and rice into beer, producing alcohol, carbon dioxide and other trace fermentation products. These fermentation products, together with the flavor substances from malt and hops, form the attractive and unique sensory characteristics of the finished beer; the fourth is to choose water. More than 90% of each bottle of beer is water, which plays a very important role in the process of beer brewing. the water quality should not only be clean, but also remove the mineral salt contained in the water, make it almost pure water, and then be used to brew beer.
Wort preparation process
The technological process of beer production explains the processing of raw materials; beer brewing requires four raw materials: barley, hops, water and yeast. The quality of these raw materials determines the quality of beer produced. Understanding the characteristics of these four kinds of raw materials and their influence on the process is the premise of processing. Only in this way can the process be controlled pertinently. The preparation of malt barley provides the necessary starch for beer brewing, which is converted into fermentable extracts in the saccharification workshop of the brewery. It is important to grow barley varieties suitable for brewing beer because the malt made from these barley has a high content of extract. Malt is made from barley. The purpose of malting is to form enzymes in barley grains and transform some substances in barley grains. So barley needs to germinate and can only germinate for a period of time. Malt made from barley looks almost the same as barley. The manufacture of malt includes the following steps: acceptance, cleaning, grading and transportation of barley; drying and storage of barley; soaking of barley; germination; malt drying; treatment of dried malt The weighing of raw materials in this design is relatively large, so the traditional tipping weighing scale is no longer applicable, this design uses an electronic metering scale, in order to accurately weigh, the feeding process can not be too fast, it is divided into: front container, weighing container and rear container. The crushing and saccharification of malt is that the malt must be crushed in order to make the enzymes in the malt act as much as possible and decompose the contents of the malt. Crushing is a mechanical crushing process. In this process, the wheat husk must be protected because it will be used as the filter medium in the filter tank. Saccharification is to allow the enzyme to come into contact with the malt content and decompose as much as possible. For this, the malt needs to be crushed, and the finer the crushing is, the larger the action surface of the enzyme is, and the better the content can be decomposed. The finer the malt is crushed, the smaller the volume of the malt is; the finer the malt is crushed, the worse the permeability of the malt layer is, the faster the malt is absorbed, and the longer the filtration time is. Therefore, the crushing of malt should not be too fine. Generally speaking, crushing can be divided into dry crushing and wet crushing, this design uses wet crushing. Before malt crushing, if the malt is soaked, then the malt and malt contents will absorb water and become elastic. Malt contents can also be separated from the malt and crushed, while the wheat husk has almost no damage, so that the filtration capacity can be improved, and the fine malt contents can be better decomposed. The upper part of the wet grinder has a cone-shaped malt bin at the outlet, which is soaked in the barn. The crushing quality will affect the saccharification process, iodine test time, wort filtration, saccharification workshop yield, fermentation, beer filterability, beer color, taste and overall flavor. Saccharification is the most important process in wort preparation. In the process of saccharification, water was not mixed with malt crushing, so that the malt content was dissolved and the extract was obtained. Substance changes in the process of saccharification. For the purpose of saccharification, most of the contents in malt crushing are insoluble, and the substances that enter beer can only be water-soluble substances, so we must change the insoluble substances into water-soluble substances through saccharification. We call all substances that enter the solution extracts. The purpose of saccharification is to form as many high-quality extracts as possible. The main amount of extract can only be produced by enzyme in saccharification. The enzyme works in its optimal temperature range. The important characteristic of an enzyme is its activity when it decomposes the substrate. This vitality depends on various factors: 1. Temperature: the activity of the enzyme depends on temperature. The enzyme activity can be changed at a certain temperature. At low temperature, the enzyme activity can be maintained almost indefinitely, but with the increase of temperature, the enzyme activity decreases rapidly. 2. PH value: because the crimped structure of the enzyme changes with the change of PH value, the activity of the enzyme also depends on the PH value. The decomposition process of the following substances is very important for brewing: starch decomposition; β-glucan (wheat gum) decomposition; protein decomposition. The decomposition of starch, starch must be thoroughly decomposed into sugars and dextrins that do not discolor the iodine solution. The complete decomposition of starch is not only due to economic reasons, but also the indecomposable residual starch will lead to gelatinization and turbidity of beer. Starch decomposition is divided into three processes: gelatinization, liquefaction and saccharification. 1. Gelatinization: refers to the expansion and rupture of starch particles in hot water solution. Amylase can decompose the free starch molecules in this viscous solution better than the ungelatinized starch. The gelatinized starch no longer aggregates into solid starch particles, so the enzymes contained in the liquid can decompose them quickly. In contrast, the decomposition of ungelatinized starch takes many days. two。 Liquefaction: liquefaction is to reduce the viscosity of gelatinized starch by the action of α-amylase. 3. Saccharification: means that the liquefied starch is broken down into maltose and dextrin by amylase. Its examination is carried out through the “iodine test”. Starch decomposition can be checked with the help of 0.02mol/L ‘s iodine solution (alcohol solution of iodine and potassium iodide), which is called “iodine test”. During the iodine test, the mash sample must be cooled before it can be carried out. Iodine test principle: at room temperature, the iodine solution is blue to red when it encounters starch molecules and larger dextrins, while all the molecules and smaller molecules of dextrins can not change the color of the iodine solution. Iodine solution will also appear purple to red when it encounters branched dextrins of polymers and middle molecules. This discoloration process is not easy to identify, but it can indicate that the wort iodine test is abnormal. In the process of saccharification, it is important to produce the following starch hydrolysates that can be fermented by Saccharomyces cerevisiae and not fermented by Saccharomyces cerevisiae: 1 dextrin: unfermentable; 2. Maltose: can be fermented by all highly fermented yeasts. Only when the maltose is fermented can the yeast decompose it, that is, only when the post-fermentation is stored (post-fermentative sugar). Maltose and other disaccharides: can be fermented well and quickly by yeast (main fermentative sugar); 4. Glucose: the first to be decomposed by yeast (fermentative sugar); the effects of various factors on starch decomposition 1. Temperature: the beer with high fermentation degree can be obtained by saccharification for a long time at 62-64 ℃; if it is saccharified for a long time at 72-75 ℃, the beer with low fermentation degree and rich dextrin will be obtained. The influence of saccharification temperature is very great, so the saccharification is stopped at the optimum action temperature of all kinds of amylase, that is, the optimum action temperature of maltose formation is 62 ~ 65 ℃ β-amylase, the saccharification rest temperature is 72 ~ 75 ℃ α-amylase, and the saccharification termination and mash temperature is 76 ~ 78 ℃. two。 Time: in the process of saccharification, the role of enzymes is not uniform. The enzyme activity can be divided into two time stages: (1) the enzyme reached the maximum activity after 10 ~ 20min. The highest activity of the enzyme was higher at the temperature of 62 ~ 68 ℃. (2) after 40 ~ 60min, the enzyme activity decreased rapidly, and then decreased slowly. 1. PH value: when the PH value of mash is 5.55.6, it can be regarded as the best PH value range of two kinds of amylase. Compared with the higher PH value of mash, the concentration of extract can be increased at this PH value. Form fermentable sugars called more, and improve the final fermentation degree. 2.2.1.4 when checking the saccharification of starch decomposition, the starch must be thoroughly decomposed to the normal state of iodine test; at the end of saccharification, the decomposition of starch should be checked with the help of iodine test. Because iodine solution encounters starch and larger dextrin only colours in cold mash, the mash sample of iodine test must be cooled. Place the cold mash on a white porcelain basin or gypsum rod and drop a drop of 0.02mol/L ‘s yellow iodine solution. The mash at the end of saccharification must not change color during iodine test, and iodine test (post-saccharification) must be carried out at the end of wort boiling. If the iodine test is discoloration, it means that the wort iodine test is abnormal. People call this “blue saccharification”. Then the beer produced from this will appear “gelatinized turbidity”, because the dextrin of larger molecules is insoluble. The immediate measure is to take the malt extract or the first wort and add it to the fermented wort.
Beer brewing process
I. Beer technological process
The beer production process is mainly divided into four parts: malting, saccharification, fermentation and canning.
With the cooperation of computer and testing equipment, with the help of the monitoring configuration software platform, different control schemes can be selected according to different needs, and the accurate adjustment of temperature, pressure and other parameters in the production process can be realized to ensure the production process requirements.
The development of beer industry in the past few decades is a process from industrialization to automation. The future of the beer industry should also be similar to other process industries, gradually transition to the integration of management and control, so that the production data can be better integrated into the management decision-making channel, the production control model will become more reasonable, and the degree of intelligence will be further improved.
Malt is made from barley. Barley is a hard grain that ripens much faster than other cereals. It is precisely because barley is made into malt faster than wheat, rye and oats that it is chosen as the main raw material for brewing. Wheat without shell is difficult to produce malt and is not suitable for wine making. Barley must transform the insoluble starch into soluble sugars used in the brewing process by malting. In addition to general malt, crystalline malt or baked malt can also be used as ingredients for various brewing types. Crystalline malt is steam-treated malt, which is slowly stewed and then dried. It is dark in color and has a coffee-like taste. The baked malt is dried and baked in a hot rotary drum, which can make the beer scorched and blackened. The quality of malt varies greatly with different places of origin. Overall, there are three major producers of malting wheat in the world, Australia, North America and Europe. Among them, Australian beer wheat is most favored by beer experts because of its natural nature, sufficient light, no pollution and purity of varieties, so it is also known as golden malt.
Hops are plants belonging to the nettle or hemp family. Wine peanuts have cone-bearing tissues, which inject bitterness and sweetness into beer, making it more refreshing and delicious and helpful for digestion. Species of hops: cones: cones are collected in early autumn and need to be dried quickly, then put into barrels and sold to winemakers. Pellets: the crushed cones are crushed in a special mold and placed on a tray. Pallets are placed in a vacuum or nitrogen filled environment to reduce the possibility of oxidation. The shape of the sphere is suitable for adding to the container. Extract: hop cone extract is now widely used in all beer varieties, and different extraction methods will produce very different tastes. The extract should be added at the last stage of the process, which is more helpful to control the final bitterness. Special extracts can be used to organize the occurrence of light reactions, so that beer can be produced in transparent containers. Different brands choose different high-quality hops, for example, Shihao Beer only uses the “green bullet” hops in the deep valleys of Clean New Zealand.
Yeast is a kind of microorganism of fungi. In beer brewing, yeast is a magician who ferments sugar from malt and rice into beer, producing alcohol, carbon dioxide and other trace fermentation products. These trace but various fermentation products, together with other flavor substances directly from malt and hops, constitute the attractive and unique sensory characteristics of finished beer. There are two main types of beer yeast: “top yeast” and “bottom yeast”. When viewed under a microscope, the egg shape of the top yeast is slightly more obvious than that of the bottom yeast. ” The name “top yeast” comes from the fact that during fermentation, the yeast rises to the surface of the beer and can be skimmed at the top. ” The bottom yeast “has always existed in the beer, after the end of fermentation and finally precipitated at the bottom of the fermentation barrel.” Top yeast “produces light beer, strong black beer, bitter beer.” “bottom yeast” produces storage beer and Pilsner.
Brewing process
Barley is stored for 2-3 months after harvest. It takes about 10 days from barley to malt, a week to ferment after feeding, and dozens of days to mature. In order to provide you with fresh and delicious draft beer, Beijing Brewery adopts the most advanced technology and management means to establish a sound quality management system for every detail of draft beer production.
(1) malting process
Barley is germinated by water and air, then dried to control its growth, and then removed to make malt.
(2) saccharification process
Gelatinization pot: first, put some auxiliary materials such as malt, rice, corn and starch into the gelatinization pot to boil.
Saccharification tank: add appropriate warm water to the remaining malt and add accessories that have been boiled in a gelatinization pot. At this point, the starch in the liquid will be converted into maltose.
Wort filter: after filtering the raw pulp in the saccharification tank, the transparent wort (syrup) is obtained.
Boiling pot: add hops to the wort and bring it to a boil, emitting the aroma and bitterness of beer.
(3) fermentation and ripening processes
Fermentor ripening tank: beer yeast is added to the cooled wort to ferment it. The sugar in the wort is broken down into alcohol and carbon dioxide. After about a week, a “tender beer” is formed, and then it takes dozens of days to ripen it.
(4) filtering process
Beer filter: after filtering the mature beer, you get the amber draft beer.
(5) bottling and canning processes
Bottling and canning machine: brewed beer is first put into a beer bottle or beer can. Then after strict inspection such as visual inspection and liquid inspection machine, it is put into a beer box and left the factory.
Empty bottle inspection machine: even the smallest scars will not be let go.
Sensory examination: in Beijing Beer Company, the newly brewed beer every day is actually tasted by special responsible personnel. Only after ensuring its quality can we confidently present the delicious beer to you in the packaging process.
The packaging process of canned beer is simpler and easier to control than bottled and barreled beer. The main equipment of an automatic listening line is composed of palletizer, can wine-sealing machine, sterilizing machine, packing machine / sealing machine, and the filling speed can reach 1000cpm, which is comparable to that of the can-making factory.
The technological process of beer canning is as follows: the unpalletizer unloads the empty cans of the yard layer from the plastic tray, pushes them onto the plastic chain plate, rinses into the washing machine with 80oC hot water, drains and dries to achieve asepsis. Then CO2 isobaric filling is used and carbon dioxide is used to replace the air in the can. after canning, carbon dioxide is sprayed to the mouth of the tank and sealed quickly. The liquid level is detected by an automatic quantitative instrument, followed by pasteurization (spray sterilization). After filling, the listener is dried by an air dryer, and then the production time is sprayed on the bottom of the tank by the inkjet printer.
According to the form of packaging, different packing machines are used: single die-cutting cardboard is a wrapping type, the listener is pressed on a large side of the cardboard, the mechanical rod lifts and wraps the other side and both sides in turn, and the hot sol quickly binds the seams and rocking lids of the manufacturer. Wrapping type is widely used in domestic breweries and is provided by Kisters company of Germany. There is also a kind of KnockDown (the manufacturer seams the molding box glued in the carton factory). The sucker of the packing machine absorbs the large noodles into a hollow, and the mechanical rod is pushed inward into the listener, and then glued. This packing method is very efficient and is widely used abroad. The wrapping type packing machine can also pack the thermoplastic film with paper bracket. At this time, the packing machine needs to be equipped with a set of PE film cutting, wrapping system and heat shrinkable furnace. If there is printing on the surface of the PE film, a photoelectric eye device is required. After automatic packing and bonding, the OPP sealing tape is generally no longer used in the earbox. Typical 355ml cans are available in 24 cans, as well as 18 and 12 cans, depending on consumers’ habit of buying whole cases.
Malt is made from barley. Barley is a hard grain that ripens much faster than other cereals. It is precisely because barley is made into malt faster than wheat, rye and oats that it is chosen as the main raw material for brewing. Wheat without shell is difficult to produce malt and is not suitable for wine making. Barley must transform the insoluble starch into soluble sugars used in the brewing process by malting. In addition to general malt, crystalline malt or baked malt can also be used as ingredients for various brewing types. Crystalline malt is steam-treated malt, which is slowly stewed and then dried. It is dark in color and has a coffee-like taste. The baked malt is dried and baked in a hot rotary drum, which can make the beer scorched and blackened. The quality of malt varies greatly with different places of origin. Overall, there are three major producers of malting wheat in the world, Australia, North America and Europe. Among them, Australian beer wheat is most favored by beer experts because of its natural nature, sufficient light, no pollution and purity of varieties, so it is also known as golden malt.
Hops are plants belonging to the nettle or hemp family. Wine peanuts have cone-bearing tissues, which inject bitterness and sweetness into beer, making it more refreshing and delicious and helpful for digestion. Species of hops: cones: cones are collected in early autumn and need to be dried quickly, then put into barrels and sold to winemakers. Pellets: the crushed cones are crushed in a special mold and placed on a tray. Pallets are placed in a vacuum or nitrogen filled environment to reduce the possibility of oxidation. The shape of the sphere is suitable for adding to the container. Extract: hop cone extract is now widely used in all beer varieties, and different extraction methods will produce very different tastes. The extract should be added at the last stage of the process, which is more helpful to control the final bitterness. Special extracts can be used to organize the occurrence of light reactions, so that beer can be produced in transparent containers. Different brands choose different high-quality hops, for example, Shihao Beer only uses the “green bullet” hops in the deep valleys of Clean New Zealand.
Yeast is a kind of microorganism of fungi. In beer brewing, yeast is a magician who ferments sugar from malt and rice into beer, producing alcohol, carbon dioxide and other trace fermentation products. These trace but various fermentation products, together with other flavor substances directly from malt and hops, constitute the attractive and unique sensory characteristics of finished beer. There are two main types of beer yeast: “top yeast” and “bottom yeast”. When viewed under a microscope, the egg shape of the top yeast is slightly more obvious than that of the bottom yeast. ” The name “top yeast” comes from the fact that during fermentation, the yeast rises to the surface of the beer and can be skimmed at the top. ” The bottom yeast “has always existed in the beer, after the end of fermentation and finally precipitated at the bottom of the fermentation barrel.” Top yeast “produces light beer, strong black beer, bitter beer.” “bottom yeast” produces storage beer and Pilsner.
The Lion King Group produces beer anywhere in the world using only the strain of the Lion King yeast Bank, which is headquartered in Australia. There, Lion King’s researchers are committed to the cultivation of purebred yeasts and the development of new strains to meet consumers’ growing demand for new flavors of beer. The Lion King Group regularly airlifted the yeasts needed for the brewing of Shihao Beer, Lake Beer and Taihu Water Beer to China in Australia to maintain the unity of the taste of each Lion King beer. On the other hand, all the yeasts used in Baker Beer are regularly airlifted to China from Baker in Germany.
Refined sugar: refined sugar is an important additive in some beers. It makes beer lighter in color, less impurity and more refreshing in taste. In Taihu Lake Water Beer and Lake Beer brewed by Lion King, refined sugar is obtained by adding rice to make the taste of beer more refreshing to meet the needs of consumers in southern Jiangsu.
Water: more than 90% of each bottle of beer is water, which plays a very important role in the process of beer brewing. In addition to the cleanliness of the water quality required for beer brewing, mineral salts in the water must also be removed (some manufacturers claim that mineral water is used to brew beer for commercial purposes) to become soft water. In the early days, the site selection of the brewery was very demanding and had to be a place with clean water. With the development of science and technology and the maturity of water filtration and treatment technology, the site selection requirements of modern breweries have been greatly reduced, and tap water and groundwater can be filtered and treated to the extent of almost pure water. and then use it to brew beer.
In particular, it should be pointed out that, for the sake of environmental protection, more and more socially responsible beer production enterprises begin to abandon the use of relatively cheap groundwater to brew beer, and begin to use relatively expensive tap water.
The malt is sent to the crushing tower before it is sent to the brewing workshop. Here, the malt is lightly crushed to make the malt for brewing. The crushing tower of Lion King Beer Beverage (Suzhou) Co., Ltd. is as high as a seven-story building.
Gelatinize the malt / grain that is about to be crushed and mix with water in a gelatinization pan. The gelatinization pot is a huge rotary metal container with hot water and steam inlets, stirring devices such as stirring rods, agitators or propellers, and a large number of temperature and control devices. In a gelatinization pot, malt and water boil after heat.This is natural acid that converts insoluble starch and protein into soluble malt extract, called “wort”. The wort is then sent to a filtration container called a separation tower.
Before the wort is pumped into the boiling pot, the malt shell is removed from the filter tank and hops and sugar are added.
Boil: in a boiling pot, the mixture is boiled to absorb the flavor of hops and to improve and disinfect.
After boiling, the wort added with hops is pumped into a rotary sedimentation tank to remove unwanted hop leftovers and insoluble proteins.
Cooling and fermentation: clean wort is pumped out of a rotary sedimentation tank and sent to a heat exchanger for cooling. Then, yeast is added to the wort and the fermentation process begins.
In the process of fermentation, artificially cultured yeast converts fermentable sugar in wort into alcohol and carbon dioxide to produce beer. Fermentation takes place within eight hours and proceeds at an accelerated rate, accumulating a high-density foam called “wrinkle foam”. The bubble reaches its peak on the third or fourth day. From the fifth day, the speed of fermentation slows down, wrinkles begin to spread on the surface of the wort and must be skimmed off. After fermenting all the fermentable substances in the wort, the yeast begins to form a thick sediment at the bottom of the container. Then the temperature decreased gradually, and the fermentation finished completely after 8-10 days. In the whole process, the temperature and pressure need to be strictly controlled. Of course, different beer, different production processes, lead to different fermentation time. Usually, the fermentation process of lager beer takes about 6 days, while that of light beer takes about 5 days.
After the end of fermentation, most of the yeast precipitated at the bottom of the tank. The winemakers recycle this part of the yeast for the next can. After the yeast is removed, the product “tender beer” is pumped into the post-fermentor (or ripening tank). Here, the remaining yeast and insoluble proteins are further precipitated, making the style of beer mature gradually. The mature time varies with different beer varieties, usually from 7 to 21 days.
The practice of soaking wine in sugarcane?
It is now the season for a bumper harvest of sugarcane. On the street, we can usually see some vendors driving minivans to sell sugarcane at the roadside or night market, which costs 1.5 yuan per jin or 10 yuan directly.
We all know that the starch content of sugarcane is relatively low, and the output of sugarcane wine is low, and the degree of sugarcane wine is also quite low, so how to increase the output can ensure the quality. Next, Xiao Yang of Tang Sanjing led everyone to use the new art method to make sugarcane wine.
1. Also select fresh sugarcane, dry water, 3 grams of koji per jin, 4 grams of koji per jin of rice (3:1), and one fermentation altar (wash clean and dry water)
2. Squeeze the sugarcane into Sugar cane juice in the machine
3. Soak the rice overnight and steam it in a pot until it is done.
4. Cool the rice to about 25 degrees, then put Sugar cane juice in and stir, pour in the prepared koji and stir well.
5, box culture, fermentation to 8-12 days, the temperature 25-28 degrees fermentation is the best, the temperature can not be too high or too low, otherwise it will affect the fermentation.
6. put the fermented grains into the wine-making equipment for distillation, and the sugarcane liquor with sweet flavor will come out after distillation. Want to learn to make sugarcane wine
What if there are bugs in rice in summer?
People often like to expose rice to the sun, which not only does not achieve the goal of killing rice insects, but will be counterproductive, because after two or three days, the number of rice insects in rice will increase unabated, and the taste of exposed rice will be affected by the loss of moisture. The right thing to do is to put the raw rice in a cool and ventilated place, let the bugs climb out slowly, and then sift through it.
There are many insects in rice, and phosphorus zinc and organic acid can be used to fumigate.
In the balcony or idle room, put the rice bags of worms together in a sealed plastic bag, that is, the fumigation bag, and then put a cup or euphemism in the fumigation bag with 50 grams of vinegar; if the grain is not more than 500 kilograms, put one gram of zinc phosphide in paper into the vinegar cup or bowl, without stirring, seal the fumigation bag immediately. Sealed for 10 days, all the pests inside can be killed. After that, dissipate the gas and remove the vinegar water and residue for 3 days.
In addition, you can also put the raw rice in a cool and ventilated place, let the bugs climb out slowly, and then put in a little star anise.
How many kinds of rice are there?
The rice we often eat is mainly divided into indica rice and japonica rice, the southern rice is mostly indica rice, the shape is slender, while the rice planted in the north is japonica rice, the rice grain is oval. Due to the differences in climate and environment between the north and the south, the rice produced will be different in quality and taste, and when asked where the rice is delicious, it is estimated that most people will think of northeast rice! Northeast rice one season a year, the growth environment is superior, the quality will not be poor. The following is a detailed introduction of several delicious and high-quality northeast rice for your reference.
It is produced in Wuchang City and is famous for its fragrant taste, mainly due to black soil, mountain springs, and super-long growth cycle. After it is cooked, it has an oily surface, a pleasant smell and a slightly sweet taste, but Microsoft is very strong and does not bring it back to life. And the use of mountain spring water irrigation to make it rich in a variety of trace elements beneficial to the human body, is the representative of Wuchang rice ▪
This is a kind of rice produced in Yilan, during the growth period, it can not only receive abundant sunshine, but also enjoy the irrigation of underground springs, so the rice produced is rich in nutritional value, whether it is cooking rice or porridge. Are extremely sticky, oily color, rich fragrance.
It grows on the slate, in which the content of minerals and trace elements is very rich, and the irrigation it uses is a high-quality water source from Jingpo Lake, its water quality is pure, without any industrial pollution, this kind of green organic rice is soft and smooth after cooking, full of elasticity, elegant fragrance, and has a very high edible value, so it can be described as the first choice for the dining table.
What kind of container is used to pack rice?
Bagged rice can be packed in bulk containers, which can carry all kinds of powdered goods such as soybeans, rice, flour and cement. With this kind of container, considerable packaging costs can be saved and loading and unloading efficiency can be improved. In the process of logistics, loading and unloading activities are constantly emerging and repeated, its frequency is higher than other logistics activities, each loading and unloading activities take a long time, so it often becomes the key to determine the speed of logistics. Loading and unloading activities also consume a lot of manpower.
Introduction of containers
It is a kind of component tool which can load packaged or unpackaged goods for transportation, and is convenient for loading, unloading and handling with mechanical equipment.
The greatest success of containers lies in the standardization of their products and the establishment of a complete set of transportation system. It can standardize a behemoth with a load of dozens of tons, and on this basis gradually realize the logistics system of ships, ports, routes, highways, transit stations, bridges, tunnels and multimodal transport around the world. this is indeed one of the great miracles created by mankind.
This is the end of the introduction about Yongcheng rice packing machine. Have you found the information you need? If you want to know more about this, remember to collect and follow this site.
YanMao palletizer
