Production line equipment

Beer Production Line

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  Detailed introduction
  The process of beer production can be divided into four processes: malting, saccharification, fermentation and packaging.
  (1) Barley-making process
  Barley must convert the insoluble sediment into soluble sugars for brewing through the germination process. Barley is stored for 2-3 months after harvest before it can enter the malt workshop and start making malt.
  In order to get clean and uniform malt, barley must be screened or screened before malting, iron removed by permanent magnet barrel, stone removed by specific gravity stone remover and classified by concentrator.
  The main process of Malting is: barley enters the soaking tank to wash the barley, absorbs water, enters the germination box to germinate, and becomes green malt. Green malt is dried in a drying tower/oven and is root-removed by a root-remover to produce finished malt. It takes about 10 days from barley to malt.
  The main production equipments in the wheat-making process are: screening (air) separator, classifier, permanent magnet cylinder, stone remover and other impurity removal and grading equipment; wheat-soaking tank, germinating box/wheat plough, air conditioner, drying tower (furnace), eradicator and other wheat-making equipment; bucket elevator, screw/scraper/belt conveyor, dust collector/fan, silo conveyor and storage equipment.
  (2) saccharification process
  The raw materials such as malt and rice are transported to the top of the saccharification building by feeding port or silo through bucket elevator and screw conveyor. After stone removal, iron removal, quantitative and crushing, they are saccharified and decomposed into mash in pasting pot and saccharification pot, filtered by filter/press, and then boiled with hops, deheated coagulants and cooled and separated.
  Malt is sent to the crushing tower before it is put into the brewing workshop. Here, malt is crushed to make malt for brewing. Gelatinization The malt/grain to be crushed is mixed with water in a gelatinizing pot. The gelatinizer is a huge swing metal container with hot water and steam inlets, mixing devices such as stirring rods, impellers or propellers, and a large number of temperature and control devices. In a gelatinizing pot, malt and water boil after being heated. This is a malt extract, called malt juice, which is converted from insoluble starch and protein by natural acids into soluble malt extract. The wort is then sent to a filter called a separator. Before the malt juice is pumped into the boiling pot, it is necessary to remove the malt shell from the filter tank and add hops and sugar. Boiling: In a boiling pot, the mixture is boiled to absorb the taste of hops and to color and disinfect them. After boiling, the wort with hops is pumped into the cyclotron settling tank to remove unwanted hop residues and insoluble proteins.
  Gelatinizing pot: First of all, some auxiliary materials such as malt, rice, corn and starch are put into the gelatinizing pot and boiled.
  Saccharification tank: Add appropriate warm water to the remaining malt and add boiled excipients in the pasting 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, transparent wort (syrup) is obtained.
  Boiling pot: Hops are added to wort and boiled to emit beer's unique aroma and bitterness.
  (3) Fermentation process
  Fermentation Tank Maturity Tank: The cooling wort is fermented by adding beer yeast. Sugar in wort is decomposed into alcohol and carbon dioxide, which in about a week produces "tender beer" and then matures in dozens of days.
  Beer filter:
  After filtering the mature beer, amber draft beer is obtained.
  Cooling and Fermentation: Clean wort is pumped out of the cyclotron settling tank and cooled by a heat exchanger. Then yeast was added to the wort and the fermentation process began. In the process of fermentation, artificially cultured yeast converts fermentable sugars in wort into alcohol and carbon dioxide to produce beer. Fermentation takes place within eight hours and speeds up, accumulating a high-density foam called "wrinkle". The bubble reaches its highest level in third or fourth days. Starting from the fifth day, the fermentation rate slowed down, and wrinkles began to spread on the wort surface, which had to be left out. After the yeast has fermented all the fermentable substances in the wort, it begins to form a thick deposit at the bottom of the container. Then the temperature gradually decreases, and the fermentation is completely over after 8 to 10 days. During the whole process, temperature and pressure need to be strictly controlled. Of course, different beer and different production technology lead to different fermentation time. Usually, the fermentation process of stored beer takes about 6 days, and light beer takes about 5 days. After the fermentation, most yeasts deposited at the bottom of the tank. Winemakers recycle the yeast for the next can. After yeast is removed, the product "tender beer" is pumped into a post-fermentation tank (or called a ripening tank). Here, the remaining yeast and insoluble protein precipitate further, making the beer style mature gradually. The ripening time varies with beer varieties, usually in 7-21 days. After fermentation, mature beer filters out all remaining yeast and insoluble protein in the filter and becomes sake to be packaged.
  (4) Packaging process
  Bottling machine: The brewed beer is first put into a beer bottle or beer can. After strict inspection such as visual inspection and liquid testing machine, it is then loaded into the beer box and discharged from the factory.
  Bottle washer: Wash recycled beer bottles.
  Empty Bottle Inspector: Very small scars will not pass.
  Sensory examination: The newly brewed beer is tasted by a special person in charge every day. Delicious beer will be presented to you only after its quality is ensured.
  Before packaging, each batch of beer will be sent to the packaging line only after passing strict physical and chemical tests and sensory evaluation by wine tasters.  The packaging of finished beer often includes bottled, tinned and barreled forms. In addition, the different shapes and capacities of bottles, the different labels, neck jackets and caps, and the diversification of packaging make up a wide range of beer products in the market. Bottled beer is the most popular form of packaging, but also has the most typical packaging process, namely bottle washing, liquor filling, sealing, sterilization, labeling and packaging.

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