Wheat wine saccharification system

Abstract

The utility model provides a wheat wine saccharification system, which comprises a pulverizer, a saccharifying device and a control device, a hoisting type front filter is arranged in the first saccharifying tank, and crushed malt is carried in the front filter; the second saccharifying tank is connected with the first saccharifying tank through a saccharifying connecting pipeline; the second saccharifying tank is connected with a boiling tank through a boiling pipeline, the boiling tank is connected with a precipitator through a precipitation pipeline, the precipitator is connected with a cooler through a cooling pipeline, the cooler is connected with a fermenter through a fermentation pipeline, the fermenter is connected with a maturing device through a maturing pipeline, and the maturing device is connected with a water pump through a water pump. Compared with the prior art, the utility model has the following beneficial effects: the first saccharifying tank and the second saccharifying tank which are made of ceramic are arranged, and the ceramic is made of ceramic clay, so that the ceramic saccharifying tank is stable in material property and is not easy to chemically react with food materials.

Description

Technical Field

[0001] The utility model belongs to the field of wine making equipment, in particular to a beer saccharification system. Background Art

[0002] As a common type of fermentation tank, stainless steel saccharification tank is widely used in beer brewing equipment. Its corrosion resistance, structural firmness, and easy cleaning make it the preferred material for breweries. However, stainless steel saccharification tanks also have some problems that may affect the quality of the beer and the saccharification process.

[0003] The surface of the stainless steel saccharification tank will be in contact with the saccharification liquid, and the chemical properties of the metal surface may affect the pH value of the saccharification liquid. Too low or too high pH values ​​will have a negative impact on the enzyme activity of the protein and affect the enzymatic hydrolysis during the saccharification process. During the saccharification process, the metal surface of the stainless steel saccharification tank may release a small amount of metal ions, such as iron ions, nickel ions, etc. The presence of these metal ions may have an adverse effect on the quality of the wine and affect the fermentation activity of the yeast. Due to the characteristics of the metal surface, the stainless steel saccharification tank may affect the attachment and activity of the enzyme, resulting in a decrease in saccharification efficiency. This may have an adverse effect on the flavor and quality of the final product, so we hope to improve the saccharification tank in the current brewing system to solve the above problems. Utility Model Content

[0004] In view of the deficiencies in the prior art, the utility model aims to provide a beer saccharification system to solve the problems raised in the above-mentioned background technology.

[0005] The utility model is realized by the following technical scheme: a beer saccharification system, comprising:

[0006] A pulverizer, the pulverizer being used for pulverizing malt;

[0007] a first saccharification tank, wherein a hanging front filter is arranged in the first saccharification tank, and the front filter carries crushed malt;

[0008] a second saccharification tank, wherein the second saccharification tank is connected to the first saccharification tank through a saccharification connecting pipe;

[0009] The second saccharification tank is connected to the boiling tank through a boiling pipe, the boiling tank is connected to the settler through a sedimentation pipe, the settler is connected to the cooler through a cooling pipe, the cooler is connected to the fermenter through a fermentation pipe, the fermenter is connected to the maturer through a maturation pipe, and the maturer is connected to the post-filter through a post-filtration pipe.

[0010] As a preferred embodiment, a pump body for accelerating the flow rate of wort (beer raw material) is arranged between the saccharification connecting pipes.

[0011] As a preferred embodiment, both the first saccharification tank and the second saccharification tank are ceramic saccharification tanks.

[0012] As a preferred embodiment, the front filter arranged inside the first saccharification tank can move up and down inside the first saccharification tank, the first saccharification tank has an opening, and the opening is communicated with the front filter. The grinding outlet of the grinder is connected to a conveying pipe, and the conveying pipe is used to convey the ground malt to the opening and into the front filter.

[0013] As a preferred embodiment, the boiling pipe, the sedimentation pipe, the cooling pipe, the fermentation pipe, the maturation pipe, and the post-filtration pipe are all provided with a pump body for accelerating the flow rate of the liquid.

[0014] After adopting the above technical scheme, the beneficial effects of the utility model are as follows: by arranging the first saccharification tank and the second saccharification tank made of ceramics, because the ceramics are made of clay, its material properties are stable, it is not easy to react chemically with food materials, and it will not release metal ions such as iron ions, nickel ions, etc., so that the taste and nutrition of the wort (beer raw material) are maintained, which is beneficial to the body (the chemical properties of metal containers are unstable and chemical reactions are prone to occur. It affects the taste of the wort in the container). The ceramic material is heated evenly, has good thermal insulation effect, and has a high amount of saccharified wort. It will not affect the attachment and activity of enzymes. The appearance of the ceramic container is exquisite and has artistic and cultural value. Ceramics have high density and high hardness. They are not easy to wear during use, so they have a long service life. BRIEF DESCRIPTION OF THE DRAWINGS

[0015] In order to more clearly illustrate the embodiments of the utility model or the technical solutions in the prior art, the drawings required for use in the embodiments or the description of the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the utility model. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative labor.

[0016] Figure 1 The utility model is a schematic diagram of the overall structure of a beer saccharification system.

[0017] In the figure, 1-crusher, 2-first saccharification tank, 3-second saccharification tank, 4-boiling tank, 5-precipitator, 6-cooler, 7-fermenter, 8-maturator, 9-post-filter. DETAILED DESCRIPTION

[0018] The following will be combined with the drawings in the embodiments of the utility model to clearly and completely describe the technical solutions in the embodiments of the utility model. Obviously, the described embodiments are only part of the embodiments of the utility model, not all of the embodiments. Based on the embodiments of the utility model, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the utility model.

[0019] See also Figure 1 The utility model provides a technical solution: a beer saccharification system, comprising:

[0020] A crusher 1, the crusher 1 is used for crushing malt;

[0021] A first saccharification tank 2, wherein a hoisting front filter is arranged in the first saccharification tank 2, and the front filter carries crushed malt;

[0022] A second saccharification tank 3, which is connected to the first saccharification tank 2 through a saccharification connecting pipe;

[0023] The second saccharification tank 3 is connected to the boiling tank 4 through a boiling pipe, the boiling tank 4 is connected to the precipitator 5 through a precipitation pipe, the precipitator 5 is connected to the cooler 6 through a cooling pipe, the cooler 6 is connected to the fermenter 7 through a fermentation pipe, the fermenter 7 is connected to the ripener 8 through a ripening pipe, and the ripener 8 is connected to the post-filter 9 through a post-filtration pipe.

[0024] A pump body for accelerating the flow rate of wort (beer raw material) is arranged between the saccharification connecting pipes.

[0025] The first saccharification tank 2 and the second saccharification tank 3 are both ceramic saccharification tanks.

[0026] The front filter arranged inside the first saccharification tank 2 can move up and down inside the first saccharification tank 2. The first saccharification tank 2 has an opening, which is communicated with the front filter. The grinding outlet of the grinder 1 is connected to a conveying pipe, which is used to convey the ground malt to the opening and then to the front filter.

[0027] The boiling pipeline, the sedimentation pipeline, the cooling pipeline, the fermentation pipeline, the maturation pipeline and the post-filtration pipeline are all provided with pump bodies for accelerating the flow rate of the liquid.

[0028] As an embodiment of the present invention: the overall brewing process is: malt crushing → saccharification → filtering → boiling (adding hops) → spinning → cooling wort (adding yeast) → fermentation.

[0029] Specific:

[0030] 1. The malt is crushed by a crusher 1. Select malt of qualified quality for crushing, and do not crush it too finely. This is conducive to the leaching and dissolution of the material, the release of enzymes, and the improvement of saccharification effect. Before crushing, add appropriate amount of water to moisten the surface of the malt 5-10 minutes in advance to achieve the requirement of "breaking but not crushing", so that the spent grains can form a filter layer, which is convenient for the filtration of wort (beer raw material).

[0031] 2. Add water to the first saccharification tank and heat it to 65 to 70 degrees. Introduce the crushed malt into the front filter for gelatinization. The material-water ratio is 1:4, gelatinize and stir.

[0032] 3. After 60-70 minutes, the front filter is moved upward along the first saccharification tank 2 to filter out the wort (beer raw material).

[0033] 4. The wort (beer raw material) in the first saccharification tank is driven by the pump body and transferred to the second saccharification tank in the saccharification connecting pipe.

[0034] 5. Put the front filter back into the first saccharification tank for secondary saccharification (20 minutes) and lift the front filter.

[0035] 6. The wort (beer raw material) in the first saccharification tank is driven by the pump body and transferred to the second saccharification tank in the saccharification connecting pipe, so that the first saccharification wort (beer raw material) and the second saccharification wort (beer raw material) are combined and introduced into the boiling tank. Hops are added to the boiling tank and boiled for 60 minutes.

[0036] 7. After boiling, the wort (beer raw material) is cooled by vortex precipitation in the precipitator 5 and static precipitation for 30 minutes, and then cooled by the cooler 6.

[0037] 8. The cooled wort (beer raw material) is introduced into the fermentation tank, yeast is added, and fermentation is carried out for 10 to 20 days.

[0038] 9. After fermentation is completed, the beer is introduced into the maturation vessel 8 and placed in the maturation vessel 8 for at least two weeks for post-maturation. This process can clarify the beer and mature its flavor.

[0039] 10. The matured beer is filtered through the post-filter 9, completing the entire brewing process.

[0040] By arranging the first saccharification tank 2 and the second saccharification tank 3 made of ceramics, since ceramics are made of clay, their material properties are stable and they are not easy to chemically react with food materials, thus maintaining the taste and nutrition of the wort (beer raw material) and being beneficial to the body (the chemical properties of metal containers are unstable and chemical reactions are prone to occur, which affects the taste of the wort in the container).

[0041] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the present invention should be included in the protection scope of the present invention.

Claims

1. A beer saccharification system, characterized in that: include: A pulverizer, the pulverizer being used for pulverizing malt; a first saccharification tank, wherein a hanging front filter is arranged in the first saccharification tank, and the front filter carries crushed malt; a second saccharification tank, wherein the second saccharification tank is connected to the first saccharification tank through a saccharification connecting pipe; The second saccharification tank is connected to the boiling tank through a boiling pipe, the boiling tank is connected to the settler through a sedimentation pipe, the settler is connected to the cooler through a cooling pipe, the cooler is connected to the fermenter through a fermentation pipe, the fermenter is connected to the maturer through a maturation pipe, and the maturer is connected to the post-filter through a post-filtration pipe.

2. A beer saccharification system according to claim 1, characterized in that: A pump body for accelerating the flow rate of wort is arranged between the saccharification connecting pipes.

3. A beer saccharification system according to claim 2, characterized in that: The first saccharification tank and the second saccharification tank are both ceramic saccharification tanks.

4. A beer saccharification system according to claim 3, characterized in that: The front filter arranged inside the first saccharification tank can move up and down inside the first saccharification tank. The first saccharification tank has an opening, which is communicated with the front filter. The grinding outlet of the grinder is connected to a conveying pipe, which is used to convey the ground malt to the opening and then to the front filter.

5. A beer saccharification system according to claim 1 or 4, characterized in that: The boiling pipeline, the sedimentation pipeline, the cooling pipeline, the fermentation pipeline, the maturation pipeline, and the post-filtration pipeline are all provided with a pump body for accelerating the flow rate of the liquid.

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