Pop-top foam-hitting device

Abstract

The invention relates to a pop-top foam-hitting device. The pop-top foam-hitting device comprises a nozzle arranged right above a pop-top can, wherein the lower end face of the nozzle is provided with a jet orifice, one end of the nozzle is connected with a vapor source through a pipeline, the pipeline is sequentially provided with an inlet ball valve, a steam filter, a discharge ball valve, a pneumatic diaphragm valve, a steam separator, an adjusting needle valve and a pressure gauge along the moving direction of steam. The pop-top foam-hitting device provided by the invention is suitable for a pop-top beer encapsulation production line, can not generate pollution to wine liquid, can not basically reduce the concentration of beer, and can reduce dissolved oxygen in an encapsulation process.

Description

technical field [0001] The invention relates to the technical field of pop can beer filling, in particular to a pop can beating device. Background technique [0002] Oxygen in beer is the main cause of beer aging, which directly affects the freshness and shelf life, so the control of oxygen is particularly important in the whole beer production process. The filling process is the last link of beer production, how to minimize the dissolved oxygen in the filling process has become the focus of attention of various manufacturers. Among them, the amount of air in the tank neck directly affects the dissolved oxygen in the filling process. [0003] Since the cans cannot be completely full, there will be a space of about 20-25mL on the top. If the foam in this part of the space is large and small, the more air will be dissolved. Before entering the capping machine, there will be a long period of time in the middle. During the transportation process, the beer in the tank will be f...

AI Technical Summary

Problems solved by technology

[0003] Since the cans cannot be completely full, there will be a space of about 20-25mL on the top. If the foam in this part of the space is large and small, the more air will be dissolved. Before entering the capping machine, there will be a long period of time in the middle. During the transmission process, the beer in the tank will fully contact with the outside air, which will affect the quality of beer

In response to the above problems, the traditional method is to use a certain pressure of carbon dioxide gas to purge the beer in the tank, stimulate the carbon dioxide in the beer to make the foam overflow, and drive away the air in the neck of the tank. This has no obvious effect on reducing the air content in the bottleneck. Analysis The reason: the purging of carbon dioxide gas can only blow away the thick foam on the top of the tank, but fails to crush it, so it cannot stimulate new foam in the wine liquid and drive away the bottleneck air.

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