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how to make the bear

how to make the bear?

Most beer production starts with four basic ingredients: cereals, hops, yeast, and water. Different recipes, different brewing process, the taste of beer will be different, there are currently more than 30,000 kinds of beer in the world.
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www.hdfmill.com

The assembly line we are looking for today is made by a big factory. It is so large that if you visited the Netherlands, you may have visited its museum.
Malt raw materials
The main component of beer is malt, what is malt? That is, barley sprouts... The method is to soak the grains in water, promote their germination, use their enzymes produced by germination, convert the starch in the grain to maltose, and then quickly heat and dry the resulting product. The solution produced by the dissolution of maltose is what we call Sputum.
Here is to talk about the importance of malt! Because of the malt, the texture and sweetness of the beer is provided, and it also provides the food source that the yeast needs. While mash produces different sugars at different temperatures, each sugar and yeast reacts differently and contributes their unique taste to the beer. Also, like craft beer, it is made of two kinds of mash, and the method is called "fry mash".

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Wine knowledge
The role of malt in brewing is to provide the sugar needed for the subsequent fermentation of yeast into alcohol, but before the yeast begins to function, the winemaker must first release the sugar. The practice is to mix the malt and water into a mash. When cooking, the heat can convert the natural starch in the cereal into sugar, allowing the yeast to produce alcohol and taste in the beer. Under the condition of hypoxia, the yeast will ferment glucose to produce alcohol (ethanol) and carbon dioxide.
Immersion wheat
The first step is to dip the wheat, like tea is to soak the tea in hot water, here is to make the barley grain water to start growing well, this process is called germination. Mix barley with water and flow out from the inverted Y-tube. The process of dipping wheat has two parts. First, the barley is cleaned and then the humidity of the barley is increased. This will start the process of barley germination.
Germination process
Barley begins to germinate after soaking in water for more than 24 hours, and the resulting enzymes convert starch into sugar during brewing. The picture below shows that the barley just took out from the container of the soaking wheat and started to sprout! Then move the barley to the germination box and the seeds really begin to mature.
Dry malt
After the malt grows for a period of time, the gradually growing seeds are transferred to a large boiler, called a "malt drying oven". At this time, dry heat is introduced to prevent the barley from continuing to sprout. Let the robot arm rotate to flatten the grain and make it flat to allow the air to penetrate evenly. The cool moisture will be changed to dry hot air, which will provide the barley color and taste flavor needed for the beer behind.
Control raw material proportion
Since the beer of the big brand is produced in super large quantities, of course, the taste and taste of each beer must be very stable. Therefore, all the temperature and humidity in the manufacturing process are controlled and the quality of each batch of malt is tested. It will also arrange for people to handle the malt that comes in every batch, and specializes in analyzing the moisture, because it is necessary to ensure the freshness of the beer, as well as a solid foam, as well as special people to test beer foam.
Reverse Osmosis of Water
Water accounts for about 95% of a bottle of beer. Today, the brewery uses tap water and then purifies it into brewing water. The treatment of water has a stage called reverse osmosis, which is the reverse operation of our high school! The barrel pressurizes the water through the polymer film at high pressure to remove residual minerals and salt.
Grinding grain
The budding barley is now sent to the mill and the grains are ground to release the starch. Barley grinds into two types of fine and coarse: Fine particles easily release starch, forming a sweet syrup, which is mash; thicker shells can form a layer of base, which helps to filter the juice.
Saccharification
The grated grains now enter the huge saccharification tank to heat the water and mix, extracting the sugar from the grain, much like the malt plant had previously soaked hot water in barley, but now it is the sugar in the extracted grain.
The temperature at the beginning of the “saccharification” is about 60°C. Workers will use steam heating at the bottom of the saccharification tank to control the temperature slowly rise to about 78°C. The temperature is controlled to activate different enzymes in the grain. It is the enzyme. The starch is converted into sugar.
Filtering
Once the sugar has been extracted, the malt must be filtered out! This is a schematic diagram of the operation of the filter tank. For example, a large rotating fan (Dashilan) was used to separate the grains and other solids used in the sweet paste. The remaining syrup after filtration is called “wort”.
Again emphasis on the importance of temperature, because the temperature determines the activity of the enzyme, the enzyme determines the acidity of the wort, which directly affects the flavor of the beer taste.
Add hops
If beer is only made from wort, it is not the kind of "fresh and refreshing" feeling that we drink. This requires the hops to be flavored. The slightly bitter and refreshing feeling is hops, and the hops have antiseptic. Role, the worker is smelling hops.
Add Yeast
Another key to brewing beer is the addition of yeast. Just like Coke's formula, what yeast is used is also the brewery’s own trade secret, but all have the same effect: the yeast converts the fermentable sugars in the wort into alcohol and carbon dioxide. At the same time produce aromas in beer. The picture below shows the yeast stored in a large refrigerator.
Yeast is a fungus! The brewery has used the same yeast since 1886 to allow yeast to reproduce asexually. Continuous self-replication ensures that the traits of the yeast do not change substantially, resulting in a very stable taste and flavor of the brewed beer. There is no big change.
Fermentation
After filtering the sweet wort, inject it into the giant fermentation tank. The production of alcohol requires a large brewing tank and a large number of yeasts, and it takes about seven days to ferment.
Here's an animated picture showing billions of yeast cells moving in the fermentation tank. Yeast absorbs the wort's sugar during the breeding process, converts sugar into alcohol, and produces carbon dioxide and special flavors. When sugar is consumed up, the yeast stops its movement, sinks to the bottom of the trough, and can continue to use it in the next fermentation after collection.
Workers will also sample at any time during the fermentation process to observe the progress of the fermentation. The white color in the figure below is yeast.

To achieve the unique flavor of cellar, the next step is to inject the wine into the ripening tank for a second fermentation, which will increase the composition of the alcohol and produce more carbon dioxide, bringing a more refreshing and stimulating mouth feel.
Filtering
After another four to five weeks, the double-fermented beer has enough alcohol, but the color is still very turbid. Therefore, it needs to be sent to a specially designed wine cellar for filtration to make the wine clear and beautiful. Big jar.

Taste test
The professional winemaker will taste the filtered beer and make a final inspection before sending it to the packaging department. Every bottle of beer must have exactly the same taste. Do not underestimate this link! It looks easy, smells, and takes a sip. Actually they all have gone through years of professional training in order to be able to tell the difference between aroma and taste.

Foam stability
The foam stability of the beer must be measured before shipping. The thickness of the foam produced by the machine is about three centimeters. It must be kept for at least 250 seconds. The unqualified beer will be judged as unqualified by the batch. A batch of production is a mufti-million-dollar cost. Of course, strict production control, but also almost no problem.
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www.hdfmill.com

Bottled factory
Then it went to the bottling section. Bottling was done with glass bottles. Compared to cans, the glass neither leaked nor reacted with the wine, so the preserved beer would be more stable and more flavorful. The following figure shows that the prepared beer bottles are washed and dried by high-pressure water, and then sent for filling.


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www.hdfmill.com

Clean before filling, then pressurize the beer, then press the bottle cap. Covered beer can go through the machine's foreign body detection to enter the next link, uncovered will be individually isolated, like the following picture of the bottle ...
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www.hdfmill.com

The beer was also sent to the sterilization zone at this time, and showered with warm water at 63°C to kill the bacteria and stabilize the beer before it could be stored on the shelf for a few months at a stretch. This kind of operation of first packaging good food and then sterilizing it means that the bottle should be cleaned first, then sealed after being filled with beer, and then killing the whole bacteria once again. As for the possible bacteria, it will be ... all right, anyway, it is dead. Now.
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www.hdfmill.com

put on label
Then labeled by the label machine! The labeling machine first inspects the parting line of the bottle, determines the location of the label according to the parting line, there is a bottleneck label and a front back label, and the backside label also has a bar code to track the batch of bottles and beer.
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www.hdfmill.com

High-speed cameras link computers to analyze each bottle that passes through, and detect the location of the tags. The entire process is almost fully automatic. Only when changing the container is it necessary to manually adjust the position of the label and the testing procedure. This process is very suitable for everyone to have obsessive-compulsive disorder to observe with the naked eye...
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www.hdfmill.com

www.hdfmill.com
www.hdfmill.com

It is the great way for making bear, it is different way for flour making way.
How can we get the flour by wheat?
It need the milling way. When we get the wheat from farm, we need the be cleaned it before milling.

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wheat flour mill machine

For the cleaning flow chart, we always use Horizontal Scourer, destoner, high vibrating sieve, plan sieve to clean the wheat.
Steel stainless damper will add water on the wheat.
wheat flour mill machine

Moisture wheat will be sleeping in the moisture bin(which is better do it by cement).
Then it can go to mill into flour by roller mill. There is semi-automatic and full automatic roller mill. It can process wheat into fine wheat flour, bran and big wheat flour. Then all of them will go to sifter for grading, it can separate the different wheat flour and bran.
wheat flour mill machine
roller mill

If you want to do the pasta flour, we can use the purifier for grading and selecting the flour that you need. Then go to packing section.
wheat flour mill machine
wheat flour mill machines
Afghanistan installing 300t/24hrs wheat flour mill machine.
Most of our customers always use the maize milling machines for producing maize grits.
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maize mill machines
Most of our customers always use the maize milling machines for producing maize grits.Which can also make bear. Different size of maize grits is not only for making bear, it also can make puff.
If you need wheat flour milling machine or maize grits milling machines, pls contact with us. Our engineers team can do the special design for you.
Most welcome send message to
Mrs. Jane Liu for wheat flour milling machines.
M: +86 132 2344 2174 (whatsapp/viber/imo/wechat)
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