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Beer Filling Introduction

Views:243     Author:yfcrownMaker     Publish Time: 2020-03-18      Origin:Site

The beer production process can be roughly divided into three main processes: malt manufacturing, beer brewing and beer filling. New Crown – a reliable China beer bottle filling machine factory is going to share the knowledge with all of you together.


1. Malt manufacturing:

There are 6 processes: barley storage, barley selection, soaking, germination, baking, storage.

 

2. Beer brewing:

There are 5 processes mainly including saccharification, fermentation, and maturation after storage.

 

craft beer canning equipment


Saccharification:

Mix the mashed malt and starchy auxiliary materials in the gelatinize and the saccharifies respectively with warm water to adjust the temperature. The saccharification pot is first maintained at a temperature (45-52°C) suitable for protein degradation (protein rest). The fermented wort is added to the fermented wort and fermented into a fermentation tank or a cylindrical cone-bottom fermentation tank for fermentation, and cooled with a snake tube or jacket to control the temperature. When performing the following fermentation, the maximum temperature is controlled at 8 to 13°C. The fermentation process is divided into a foaming period, a high foaming period, and a low foaming period, and the fermentation generally takes 5 to 10 days.


Storage:

In order to ripen the soft beer, send it to a wine storage tank or continue to cool to about 0 ° C in a cylindrical cone-bottom fermentation tank, adjust the pressure in the tank to dissolve CO2 into the beer. The storage period is 1 to 2 months. During this period, the remaining yeast condensate and solids gradually precipitate, the beer gradually clarifies, the CO2 is saturated in the wine, the taste is mild, and it is suitable for drinking.


3. Beer filling:

It is the last process of beer production by beer can filling machine, which has a direct impact on maintaining the quality of beer and giving the appearance of beer products. Filled beer should meet hygienic standards to minimize CO2 loss and reduce the air content enclosed in the container.


Bottling:

Brown or dark green glass bottles are generally used in order to maintain beer quality and reduce the effects of UV rays. The empty bottle is soaked in a dip tank (2 to 5% lye, 40 to 70 ° C), then washed by a bottle washer, then filled with beer through a beer bottle filling equipment, and the cap is pressed onto the bottle cap. After pasteurization by the sterilizer, it can be packed in boxes before passing inspection.


Barrel:

Barrel beer is generally fresh beer without pasteurization, that is, draft beer. Fresh beer has good taste and low cost, but has a short shelf life and is suitable for local sales. The barrel is generally made of aluminum or stainless steel with a capacity of 15, 20, 25, 30, 50L. 30L is a common specification.


Canned:

Canned beer is light in weight, easy to transport and drink, and therefore very popular with consumers and has developed rapidly.

 

PET plastic bottle:

The advantages are light weight, highly transparent, re-sealable after unsealing, and reasonable price. The main disadvantage is poor gas retention. During storage, CO2 gradually decreases. Adding a coating can improve gas retention, but the storage time should not be too long. PET bottles cannot be evacuated or pasteurized in advance, and special filling procedures are required to avoid ingestion of air and contaminating bacteria.

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