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Wort boiling device based on circulation pump

A circulating pump and wort technology, applied in the field of beer brewing, can solve the problems of poor boiling effect, uneven heating, increased cost, etc., and achieve the effects of good heating effect, reduced work, and reduced energy loss

Inactive Publication Date: 2018-06-15
浦江县泰如食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The wort boiling devices currently on the market are all complex in structure, cumbersome to operate, and consume a lot of energy. During the boiling process, uneven heating and poor boiling effect are prone to occur, thus increasing the cost of beer brewing production.

Method used

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  • Wort boiling device based on circulation pump
  • Wort boiling device based on circulation pump
  • Wort boiling device based on circulation pump

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Such as figure 1 As shown, the wort boiling device based on a circulating pump includes a housing 1 and a heat exchanger 9, the heat exchanger 9 is arranged in the center of the housing 1, the inner wall of the housing 1 is connected to a waterwheel 8, and the upper end of the heat exchanger 9 is The return cylinder 3 is connected, the upper end of the return cylinder 3 is connected with the uniform distributor 2, the lower end of the housing 1 is connected with the wort inlet 6, the upper end of the wort inlet 6 is connected with the heating pipe 4, and the heating pipe 4 passes through the heat exchanger 9 and is connected with a jet One side of the wort inlet 6 is provided with a wort outlet pipe 11 connected to the bottom of the housing 1, and the bottom of the housing 1 is connected to a circulation outlet I13 and a circulation outlet II14. Heat exchanger 9 is used for providing heat energy for wort boiling, and its work is stable, and energy exchange efficiency is...

Embodiment 2

[0026] Such as Figure 1~5 As shown, this embodiment is further optimized on the basis of Embodiment 1: the circulation outlet I13 and the circulation outlet II14 are respectively connected to the two openings of the three-way pipe 12 through conduits, and the other opening of the three-way pipe 12 is connected to the water pump 7 , the water pump 7 is connected to the wort inlet 6. The three-way pipe 12 connects the circulation outlet with the wort inlet to realize the circulation heating of the wort and improve the wort boiling effect.

[0027]Two openings of the three-way pipe 12 connected to the circulation outlet I13 and the circulation outlet II14 are provided with a plurality of sub-ports 12a. The multiple split ports 12a provided make the wort entering the three-way pipe 12 divided into multiple water columns, and different water columns with smaller volumes are mixed in the three-way pipe 12, which reduces the impact force of the water column mixing and reduces the w...

Embodiment 3

[0035] Such as Figure 1~5 As shown, the working principle of the wort boiling device based on the circulation pump is as follows: add the wort to be boiled from the initial wort inlet to the inside of the housing 1, turn on the power, and the electric roller 15 rolls to the upper end of the wort outlet pipe 11, Make the circulation outlet I13 and the circulation outlet II14 in the "conduction" state, the heat exchanger 9 and the water pump 7 start to work, the wort flows out from the circulation outlet I13 and the circulation outlet II14, and flows into the tee pipe 12, and the water pump 7 transfers the wort from the wheat The juice inlet 6 is pumped into the heating pipe 4, and the heat exchanger 9 heats the wort inside the heating pipe 4. After the wort with a certain temperature flows out of the heating pipe 4, it is injected into the uniform distributor 2 through the ejector, and part of the wort enters the reflux cylinder 3, the wort entering the uniform distributor 2 i...

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Abstract

The invention discloses a wort boiling device based on a circulation pump and belongs to the technical field of beer brewing. The device comprises a shell and a heat exchanger. The heat exchanger is arranged in the center of the shell. The inner side wall of the shell is connected to a water wheel. The upper end of the heat exchanger is connected to a reflux cylinder. The upper end of the reflux cylinder is connected to a uniform distribution device. The lower end of the shell is connected to a wort inlet. The upper end of the wort inlet is connected to a heating pipe. The heating pipe passesthrough the heat exchanger and is connected to an ejector. One side of the wort inlet is provided with a wort discharge pipe connected to the bottom of the shell. The bottom of the shell is connectedto a circulation outlet I and a circulation outlet II. The wort boiling device has a simple whole structure, is easy to operate, realizes uniform heating of the wort in a flowing state, has good heating effects and has low energy consumption. The water wheel improves the wort water vaporization, the air distribution in the device and the beer taste.

Description

technical field [0001] The invention belongs to the technical field of beer brewing, in particular to a wort boiling device based on a circulating pump. Background technique [0002] The original wort concentration is used to measure the fermentable sugar content before fermentation, which refers to the sugar content of the wort in the raw material at the beginning of fermentation. The original wort concentration is a representative sign of the potential strength of beer. 1.040 original wort strength is equivalent to 10% wort to produce a beer with about 4% alcohol by volume. [0003] Barley malt and auxiliary raw material rice for beer production are converted into maltose through the action of malt amylase and protease, which is measured by sugar content. For example, 120 grams of sugar per liter of wort juice is 12°. When the wort concentration is 7°~9°, it is called low concentration beer. The wort concentration is called dark beer at 18°~20°. The higher the concentr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12C7/20
CPCC12C7/20
Inventor 刘洋
Owner 浦江县泰如食品科技有限公司
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