Method for filtering beer saccharified wort by rotary vibration sieve

Abstract

The invention relates to the technical field of wine making, in particular to a method for filtering beer saccharified wort through a rotary vibration sieve. The brewing process is the same as the traditional brewing process and is characterized in that a rotary vibration sieve is used for replacing a filter tank, and the technological process comprises the steps of malt crushing, a gelatinization pot, a saccharifying pot, the rotary vibration sieve, a boiling pot, a rotary precipitation tank, a plate heat exchanger, a fermentation tank, a filter, a clear wine tank and filling. A vinasse washing tank is arranged below the rotary vibration sieve, the position of the rotary vibration sieve is higher than that of the vinasse washing tank and the boiling pot, an upper outlet of the rotary vibration sieve is a vinasse outlet, a lower outlet of the rotary vibration sieve is a wort outlet, vinasse screened by the rotary vibration sieve naturally falls into the vinasse washing tank, and filtered wort naturally flows into the boiling pot. The method comprises the following steps: preparing quantitative 76-78 DEG C vinasse washing water in advance in a vinasse washing tank, quantifying the specific water quantity according to the yield demand, starting stirring in the vinasse washing tank, fully and uniformly stirring, and washing out residual liquid contained in the vinasse; pumping the mixed mash of the vinasse and the water into a rotary vibration sieve for filtering, and enabling the filtered wort to enter a boiling pot; pumping mash subjected to the saccharification process into a spin-vibration sieve for filtering, adjusting variable-frequency control of the pump, and uniformly filtering.

Description

Technical Field

[0001] The invention relates to the technical field of brewing, in particular to a method for filtering beer saccharification wort with a rotary vibrating screen. Background Art

[0002] In the existing beer tea process, barley malt accounts for 60% and wheat malt accounts for 40%. The traditional saccharification process uses a filter tank to filter the saccharified mash and separate the wort and the beer lees. Barley malt contains barley husk, which acts as a filter layer to form a breathable filter medium to smoothly filter the mash and separate the wort from the beer lees. In order to reduce costs, existing manufacturers use ungerminated wheat as the main raw material instead of barley malt, which can reduce production costs. However, since wheat has no bran and cannot form a filter layer, wheat flour enters the filter tank and directly blocks the filter tank screen plate, and the separation of the mash wort and the beer lees cannot be completed.

[0003] The invention provides a method for filtering beer saccharified wort with a rotary vibrating screen, which can solve the above problems. Summary of the invention

[0004] The main purpose of the present invention is to provide a method for filtering beer saccharification wort with a rotary vibrating screen, so as to effectively solve the problems raised in the background technology.

[0005] To achieve the above object, the present invention adopts the following technical scheme: a method for filtering beer saccharified wort with a rotary vibrating screen, which is the same as the traditional brewing process, except that a rotary vibrating screen is used instead of a filter tank, and the process flow is: malt crushing → gelatinization pot → saccharification pot → rotary vibrating screen → boiling pot → gyroscopic sedimentation tank → plate heat exchanger → fermentation tank → filter → sake tank → filling;

[0006] Preferably, a lees washing tank is provided below the rotary vibrating screen, and its capacity is 50% of the capacity of the saccharification pot. The lees washing tank has heating and stirring functions. The rotary vibrating screen is positioned higher than the lees washing tank and the boiling pot. The upper outlet of the rotary vibrating screen is the outlet for filtered lees, and the lower outlet is the outlet for filtered wort. The lees sieved by the rotary vibrating screen naturally fall into the lees washing tank, and the filtered wort naturally flows into the boiling pot.

[0007] Preferably, the lees filtered out by the rotary vibrating screen enters the lees washing tank, and a certain amount of 76-78°C lees washing water is prepared in advance in the lees washing tank, and the specific amount of water is determined according to the production demand. The lees washing tank starts stirring, and the stirring is fully and evenly stirred to wash out the residual liquid contained in the lees; the lees and water mixed mash is pumped into the rotary vibrating screen for filtration, and the filtered wort enters the boiling pot.

[0008] Preferably, the mash that has completed the saccharification process is pumped into the rotary vibrating screen, and the rotary vibrating screen is started at the same time, and the pump frequency control is adjusted to control the flow rate of the mash for uniform filtration.

[0009] The beneficial effects of the present invention are as follows: using a rotary vibrating screen instead of a filter tank can ensure that the process of using ungerminated wheat instead of barley malt can be smoothly carried out, thereby saving brewing costs. DETAILED DESCRIPTION

[0010] The technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of the present invention.

[0011] A method for filtering beer saccharified wort with a rotary vibrating screen is the same as the traditional brewing process, except that a rotary vibrating screen is used instead of a filter tank. The process flow is: malt crushing → gelatinization pot → saccharification pot → rotary vibrating screen → boiling pot → gyroscopic sedimentation tank → plate heat exchanger → fermentation tank → filter → sake tank → filling;

[0012] Preferably, a lees washing tank is provided below the rotary vibrating screen, and its capacity is 50% of the capacity of the saccharification pot. The lees washing tank has heating and stirring functions. The rotary vibrating screen is positioned higher than the lees washing tank and the boiling pot. The upper outlet of the rotary vibrating screen is the outlet for filtered lees, and the lower outlet is the outlet for filtered wort. The lees sieved by the rotary vibrating screen naturally fall into the lees washing tank, and the filtered wort naturally flows into the boiling pot.

[0013] Preferably, the lees filtered out by the rotary vibrating screen enters the lees washing tank, and a certain amount of 76-78°C lees washing water is prepared in advance in the lees washing tank, and the specific amount of water is determined according to the production demand. The lees washing tank starts stirring, and the stirring is fully and evenly stirred to wash out the residual liquid contained in the lees; the lees and water mixed mash is pumped into the rotary vibrating screen for filtration, and the filtered wort enters the boiling pot.

[0014] Preferably, the mash that has completed the saccharification process is pumped into the rotary vibrating screen, and the rotary vibrating screen is started at the same time, the pump frequency is adjusted, the mash flow rate is controlled, and the mash is filtered evenly.

[0015] The beneficial effects of the present invention are as follows: using a rotary vibrating screen instead of a filter tank can ensure that the process of using ungerminated wheat instead of barley malt can be smoothly carried out, thereby saving brewing costs.

[0016] Although the present invention has been described in detail with reference to the aforementioned embodiments, it is still possible for those skilled in the art to modify the technical solutions described in the aforementioned embodiments, or to make equivalent substitutions for some of the technical features therein. 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 method for filtering beer saccharification wort with a rotary vibrating screen, characterized in that: It is the same as the traditional brewing process, the difference is that a rotary vibrating screen is used instead of a filter tank. The process flow is: malt crushing → gelatinization pot → saccharification pot → rotary vibrating screen → boiling pot → gyroscopic sedimentation tank → plate heat exchanger → fermentation tank → filter → sake tank → filling.

2. The method for filtering beer saccharified wort with a rotary vibrating screen according to claim 1, characterized in that: A lees washing tank is arranged below the rotary vibrating screen, and its capacity is 50% of the capacity of the saccharification pot. The lees washing tank has heating and stirring functions. The rotary vibrating screen is located higher than the lees washing tank and the boiling pot. The upper outlet of the rotary vibrating screen is the outlet for filtered lees, and the lower outlet is the outlet for filtered wort. The lees sieved by the rotary vibrating screen naturally falls into the lees washing tank, and the filtered wort naturally flows into the boiling pot.

3. The method for filtering beer saccharification wort with a rotary vibrating screen according to claim 1, characterized in that: The lees filtered out by the rotary vibrating screen enters the lees washing tank. A certain amount of 76-78℃ lees washing water is prepared in advance in the lees washing tank. The specific amount of water is determined according to the production demand. The lees washing tank starts stirring and is fully stirred to wash out the residual liquid in the lees. The lees and water mixed mash is pumped into the rotary vibrating screen for filtration, and the filtered wort enters the boiling pot.

4. The method for filtering beer saccharified wort with a rotary vibrating screen according to claim 1, characterized in that: The mash that has completed the saccharification process is pumped into the rotary vibrating screen, and the rotary vibrating screen is started at the same time. The pump frequency control is adjusted to control the mash flow rate and filter it evenly.