Introduction to the SACCHARIFYING SYSTEM
Saccharification is the most important process in wort preparation. During the saccharification process, water is mixed with the mash, thereby dissolving the contents of the malt and obtaining the extract.
1) Purpose of saccharification
Most of the contents of the mash are not water soluble, and the only substances that enter the beer are water soluble substances, so we must change the insoluble substances in the mash into water soluble substances by saccharification. The aim of glycosylation is to form as much quality extract as possible (we call everything that goes into solution extractives), and most of the extractives can only be produced in glycosylation by the action of enzymes, which should therefore function within their optimum temperature range.
2) Influence of saccharification temperature:
The influence of temperature on saccharification is very great, so the saccharification must be halted at the optimum operating temperature of various amylases, namely:
The resting temperature for maltose formation is 62-65℃ (the optimum temperature for B-amylase). The rest temperature of saccharification was 72~75℃ (the optimum temperature of A-amylase). Saccharification termination and mixing temperature 76~78℃.
3) Saccharification filtration:
The feed liquid after the saccharification process contains water soluble and non-water soluble substances, the aqueous solution of the extract is called "wort", and the non-water soluble substance is called "wheat grains", which mainly contains wheat bark, leaf bud and other substances. Only wort is needed for beer production, so as much as possible must be separated from the grains in a process called "wort filtration". Now the equipment is mostly used for milling sieve plate, wedge gap 0.7mm~0.9mm best, free dredging area can reach 12% of the slit sieve plate, or bad mouth of 0.7mmx0.8mm, free flow area of 8%~10% of the slit bottom plate. It is best to add the washing coil to the filter tank. If not, the washing will be done manually. It is not only troublesome, but also very troublesome, and the most important is dangerous.
4) Saccharification and boiling:
Wort is intensely boiled in a boiling pot for 60 to 70 minutes, so the boiling pot must have a heating device. With the change of heating method, the style of the boiling pot changes constantly.
Wort boiling pot can be divided into the following three forms according to the heating method:
Direct heat boiling pot
Steam heated boiling pot
Electric heated tube boiling pot
If this three types of commercial brewed 500L-300L small equipment, it is best to recommend steam heating, steam heating heating surface uniform, wort color is not very deep, compared with electric heating, steam heating requires the cost of one more boiler, high efficiency is not easy to paste the pot.
5) Saccharification spin sedimentation:
Cyclotron sedimentation tank is mostly used for the separation of coagulants, which is the most perfect and economical method compared with other methods. The circular sedimentation tank is a vertical cylindrical tank with no attachments inside. The wort is pumped in the tangential direction, also known as the wort tangential inlet, to form a swirl and make the hot solidification settle in the center of the bottom of the tank in a mound shape, and the cool wort is discharged from the side.
Selection of brewing equipment
The SACCHARIFYING SYSTEM is the most important component of the whole beer equipment, and the equipment volume can be selected according to the output. Three POTS and two tanks (i.e., gelifying pot, saccharifying pot, filter tank, boiling pot, and spinning sink) are used for saccharifying in many large breweries. However, our current commercial equipment is usually proportioned to three or four saccharification containers, and some of the single containers have multiple functions. At present, the mainstream equipment of small breweries is the separate three-vessel saccharification, and the separate four-vessel saccharification is more.
The bar and beer house use two bodies and three vessels, two vessels, two vessels saccharification and two bodies and three vessels small floor area can be matched with the number of fermenters according to the output, today I will tell you about the two bodies and three vessels equipment used in commercial brewing:
Two-body and three-device for the market acceptance is high, cost-effective, is also the best equipment widely selected by craft beer lovers at present, the equipment is divided into saccharation boiling pot, as one pot dual-use, filter tank and rotary sink tank for the upper and lower two layers, the filter tank, the lower for rotary sink tank, equipment appearance, in line with the Chinese aesthetic, mixing and tillage knife motor for frequency conversion horizontal motor, stable operation, convenient operation, Optional heating method electric heating and steam heating, steam jacket, steam heating area uniform, not easy to paste pot.
The filter tank is the upper layer, the position is higher, the filter can realize the natural filtration can also be pumped filter, the filtration efficiency is high, the wort is clear and bright. The filter tank is equipped with a washing coil, which can be washed by pumping to eliminate manual washing, ensure the uniformity of washing and high efficiency. The filtration tank can filter wort through natural filtration into the rotary sedimentation temporary storage, saccharification for preparation of scouring water, can also be washed at the same time during filtration, the time can save about half an hour to 50 minutes.
The spiral sink groove is tangential feeding, and the wort tangential entry port is the tank body design entry port. Excessive influence conditions will not be considered in the slope matching design, so the hop groove and hot solidifier separation effect is good.
Two-body equipment can brew two batches a day, or three to four batches a day if you stay up late. Increase the speed of brewing, shorten the time to brew more wine in a short period of time, not afraid of the beer peak.
