Does anyone know about the process of bottling draft beer?

Basic requirements for beer filling machine.

Light industry industry standard).

1) The pass rate of liquid level accuracy (the liquid level difference is not more than 6mm), and the capacity at the lowest liquid level should reach 98 5 or more of the nominal capacity) see the following table.

attach]12419[attach]2) The beer loss rate is not greater than O 6.

3) Filling aeration capacity: not greater than O 15mg L when the first vacuum, not more than 0 04mg L when the second vacuum.

4) The volume of bottleneck air is not more than 2ml.

Attach]12420 [Attach] filling machine is around the process flow of filling, and its working principle is: the clean bottle that comes out of the bottle washing machine is sent to the bottle feeding screw of the filling machine by the bottle conveying belt, and is sent to the bottle cylinder of the rotary table through the bottle feeding star wheel and raises the bottle mouth under the guidance of the centering device to press the blanking port of the filling valve, forming a seal. After the bottle is vacuumed, the back pressure gas (CO,) in the liquid storage tank is flushed into the bottle, when the gas pressure in the bottle is equal to the gas pressure in the liquid storage tank, the liquid valve is opened under the action of the liquid valve spring, and the beer is automatically poured into the glass bottle along the bottle wall through the guiding effect of the umbrella-shaped reflection ring on the return air pipe, and the CO in the glass bottle is replaced back into the liquid storage tank through the return air pipe When the wine rises to a certain height and the return air nozzle mouth is closed, the wine is automatically stopped.

The filling process is completed by closing the liquid and gas valves and draining the pressure gas from the bottleneck to prevent the sparkling liquor from gushing when the glass bottle is lowered.

Oops, don't drink it, it's all crooked stuff mixed with water

Draft beer is actually draft beer or draft beer because it is a draft beer that maintains the good taste and nutrition of the beer; In the production process, the aseptic conditions are strict, and before filling, it must be filtered through membranes or pores to remove all microorganisms, and the beer barrel and production environment must also be strictly sterile; It is necessary to cool down and replenish carbon dioxide through the fresh beer vending machine, and use carbon dioxide to pressure the beer, so as to avoid the oxidation taste of the beer when it comes into contact with the air; The container in which the draught beer is stored is insulated by insulating cotton in the keg.

The steps to make beer in the draft beer machine are as follows:

1.First of all, I want to make a mash. By making mash, the starch in the malt is converted into fermentable sugar.

The first step in this process is to crush the malt with paired rollers and roll the kernels. 2. Next, the crushed wheat grains are fed into the mash filter barrel through the feed pipe. This insulated container is equipped with a hydrator that sprays hot water on the incoming wheat kernels.

3. Then there is the wort. The next step in the beer brewing process is called boiling. After the boiling is completed, the boiling wort is obtained.

4. Realize solid separation. Before the wort can move on to the next stage, all solids must be separated from the liquid. The method of separation is very delicate.

After the wort is pulled out of the pan, it is re-pressed into the pan through the nozzle. 5. When the wort is discharged, the solids will remain in the pot. The wort must then be cooled to a temperature suitable for the yeast.

This is done by liquid-to-liquid heat exchangers. 6. During the fermentation process, the yeast converts the glucose in the wort into ethanol and carbon dioxide gas, and at the same time increases the alcohol content and carbonic saturation of the beer.

made of water. And alcohol.

Draught beer is a classic beer, and while enjoying its delicious taste, you might wonder how it's made. First of all, you need to prepare important ingredients such as malt, hops, water and yeast. Their proportion and quality are related to the taste and alcohol content of the final beer.

Malt is the main ingredient in beer, and it needs to be malted at high temperatures and then dried to provide color and flavor.

This is followed by the brewing process. Wort is produced by grinding the malt and soaking it in water, which is then boiled with hops. The bitterness and aroma of hops make the beer unique, while also antibacterial and preserving the beer.

This process requires patience and time, as well as the right temperature and time to ensure the quality of the beer.

Finally, fermentation and maturation. Yeast converts sugar into alcohol and carbon dioxide, so proper temperature and time are required to ensure that the yeast works optimally. The beer continues to be stored after being bottled or keg, which makes the beer taste more perfect.

Drafting beer requires skill and craftsmanship, but with the knowledge and skills to make it, it's easy to make your own delicious brew.

1. In the brewing process of draft beer, the sprouted barley is first crushed in a drum mill, mixed with hot water, and rotated into the wort barrel (which is a large container made of copper, wood or stainless steel placed in the brewing workshop).

2. In the brewing tank, the wort is boiled again and hops are added, which usually boils for one and a half to three hours. After slowing down, the hop precipitate is filtered out, and then the precipitated protein is separated by centrifugation, and cooled to the fermentation temperature.

3. The wort is transported to the primary fermenter, where a certain amount of fresh yeast is added. In most cases, the process lasts five to ten days, after which the "clear" beer is poured into the post-maturation tank, where it is further purified and aged for one to two weeks.

4. Lager beer usually undergoes 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, the cooked beer is filtered, canned, and CO2 added to make it the draught beer we see.

Draught beer is beer that has not been fermented. Regular beer is beer that has been fermented.

Draft beer is the best quality sake from the production line directly into the fully enclosed stainless steel barrel, when drinking with a draft beer machine filled with carbon dioxide, and with a draft beer machine to control the wine at 3 8, drinking from the draft beer machine directly into the beer glass, to avoid the contact between beer and air, so that the beer is fresher, more pure, more foamy, more refreshing when drinking, endless aftertaste.

In the production process, the aseptic conditions are strict, the equipment investment is large, and it is necessary to go through membrane filtration or pore filtration before filling, to remove all microorganisms, and the beer barrel and production environment must also be strictly sterile.

In addition, it is necessary to cool down and replenish carbon dioxide through the beer vending machine, and use carbon dioxide pressure to deliver beer, so as to avoid the oxidized taste of beer when it comes into contact with the air.

This requires a special process machine. It should not be possible to do it alone.

Bottling is the final process of beer production, which has a direct impact on maintaining the quality of the beer and giving it its commercial appearance. The filled beer should meet hygienic standards to minimize CO loss and reduce the air content inside the sealed container.

Drums: Drums are made of aluminum or stainless steel and have a capacity of l. Among them, 30L is a commonly used specification.

Cask beer is generally unpasteurized fresh beer. Fresh beer has a good taste and low cost, but it does not have a long shelf life, so it is suitable for local sales.

Bottled: In order to maintain the quality of the beer and reduce the influence of ultraviolet rays, brown or dark green glass bottles are generally used. The empty bottles are soaked in the soaking tank (lye 2 5 , 40 70), then washed by the bottle washer, and then filled with beer through the filling machine, and the cap is pressed on by the capping machine.

After pasteurization by the sterilizer, it can be packed and shipped out of the factory after passing the inspection.

Canned: Canned beer began in the United States in 1935. In World War II, it developed rapidly due to military supplies.

After the war, after a series of technological transformations, the demand gradually increased. In 1966, the U.S. bottle-to-canned ratio was 52:46.

The tank material is aluminum or copper. Canned beer is light in body and easy to transport, carry, open and drink, so it is very popular with consumers and has developed rapidly.

PET (polyethylene terephthalate) plastic bottles: Placed on the market since 1980, the number has been increasing year by year. Its advantages are highly transparent, light weight, and can be sealed again after opening, which is reasonable.

The main disadvantage is poor gas retention, and during storage, the CO gradually decreases. Adding a coating can improve gas retention, but it should not be stored for too long. PET bottles cannot be pre-emptied or pasteurized, and special filling procedures are required to avoid ingestion of air and contamination of bacteria.