Fermentation control method

Abstract

The invention provides a fermentation control method which comprises the following steps: placing saccharified wheat juice into a corresponding yeast growing tank; after yeast proliferation, delivering raw material solution into a can body for further fermentation; when the fermentation temperature rises, guiding cooling alcoholic solution into a cooling jacket; when the fermentation degree of the appearance is 60%, closing a jacket cooling agent valve and raising the temperature naturally for bi-diethylstilbestrol reduction; after temperature rise, starting to seal a can for boosting and then fermenting; when the fermentation degree of the appearance is 65%, raising the temperature according to the preset rate; eliminating yeast for the first time and maintaining a certain pressure and temperature; emptying the yeast and filtering, so as to complete beer fermentation, wherein in the fermentation process, a temperature control module and a pressure control module are used for controlling temperature and pressure. The method provided by the invention is automatically controlled by a computer, the control method is flexible, the quality of beer is improved, the fermentation period is shortened, the system is stable and reliable, and the maintenance management is convenient.

Description

technical field [0001] The invention relates to the field of food processing control, in particular to a fermentation control method. Background technique [0002] Beer fermentation is a complex biochemical reaction process, an extremely complex biochemical reaction process that occurs and releases a large amount of heat in the fermenter. During the fermentation process, nutrients such as fermentable sugars and amino acids in wort are decomposed into ethanol and carbon dioxide by yeast cell enzymes, and a series of fermentation by-products are also produced, such as: diacetyl, higher alcohols, aldehydes, acids, esters Wait. The content of these metabolites has a great influence on the quality and taste of beer, and the formation of these intermediate metabolites depends on the fermentation temperature. The drastic temperature change in the fermentation process leads to early precipitation, aging, death and autolysis of the yeast, resulting in abnormal fermentation, affecti...

AI Technical Summary

Problems solved by technology

[0003] In the prior art, beer fermentation is mostly placed in the open air, and its control method is mostly manual or simple parameter control

For the control method in the prior art with the help of instrument display and worker participation, many working equipment are required, the production operation of the workers is complicated, the production data cannot be extracted in time, the production quality of the fermentation process is unstable, and the control of the fermentation temperature is not accurate.

In addition, for the detection parameters of on-site temperature and pressure values, due to the interference of the working environment, the signal is greatly affected by the environment during transmission, which reduces the accuracy of the signal, thereby affecting the control action time and control effect; further leading to temperature measurement accuracy Low, unsatisfactory control effect, unstable beer quality

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