Homebrew beer production equipment is mainly used for b […]
Homebrew beer production equipment is mainly used for beer brewing, is commonly used in some hotels, bars, barbecues, small and medium-sized breweries, etc., is a brewing equipment known to everyone, the next beer production equipment company to introduce the benefits about beer and homebrew beer equipment production process.
Beer contains sugar, protein, 10 kinds of vitamins and 17 kinds of essential amino acids, making it a nutritious "liquid bread". One liter of beer is equivalent to 6 eggs and half a liter of milk. Beer contains a large number of ingredients that are beneficial to human health, and drinking it in moderation is beneficial to human health. The benefits of beer can be divided into the following points.
1, quench the summer heat and thirst. Home-brewed beer production equipment brewing beer can stimulate the gustatory secretion of saliva and achieve the purpose of quenching thirst, in addition, beer has a high water content (more than 90%), drink up to clear the fire and moisten the throat. A glass of beer in summer, just like a cool and refreshing heart, its feeling beautiful.
2, refreshing. The CO2 and organic acids in the beer brewed by home-brewed beer production equipment have a refreshing, refreshing effect. Drinking in moderation can reduce excessive excitement and tension, and can promote muscle relaxation.
3, help digestion. Beer production equipment to produce beer with the main raw materials are barley, alcohols, hop ingredients and polyphenol substances, can enhance gastric secretion, promote gastric peristalsis, improve digestion and absorption capacity.
4. Benefit metabolism. The low content of sodium, alcohol and nucleic acid in beer can increase the supply of blood to the brain, expand the coronary arteries and accelerate the metabolic activities of the body.
5, supplement vitamins. Beer contains a large number of vitamin B, especially vitamin B12, vitamin B2 (riboflavin), vitamin B12 against anemia and regulate the central nervous metabolic mechanism of the brain has certain benefits; vitamin B2 for the protection of vision, anti-cure mouth and lip inflammation also has an important role.
6, disease prevention. According to the United States, California, Oakland City, the emperor medical center of the test shows: moderate drinkers of beer than prohibitionists and alcoholics can reduce the chances of heart disease, ulcer disease, and can prevent hypertension and other diseases.
The production process of home-brewed beer production equipment mainly has four kinds of saccharification process, filtration process, fermentation process, sterilization process.
1. Saccharification process. Potatoes and cereals and wild plants are cooked under pressure, and the starch paste becomes dissolved, but it is still not directly decomposed by yeast and fermented to produce alcohol. Therefore, after cooking paste mash, before fermentation must be added to certain saccharifying agent, so that the dissolved state of starch into sugar can be fermented by yeast, such a process of conversion of starch into sugar, called saccharification. The process of saccharification is the process of amylase or acid hydrolysis, which saccharifies starch into fermentable sugar. In addition, the common saccharifying agents used in the production of alcohol are malt and currant, and China generally uses currant as saccharifying agent.
2、Filtration process. In ancient times, the filtration technology of wine was not mature, and the wine was cloudy, called "white wine" or "cloudy wine". Now, at home and abroad, the development and application of high filtration accuracy and efficiency of the wine filter machine has strongly promoted the development of the brewing industry. The popularization and application of wine filtration machines have made beer, wine and yellow wine transparent, clear and stable, and improved the appearance of finished wine. This not only reflects the high quality of wine, but also can induce consumers' desire to drink.
3、Fermentation process. Glucose is hydrolyzed under the action of alcoholic enzymes to produce ethanol and form fermentation broth. Moreover, during the fermentation of the wine, a wide variety of microorganisms and aroma substances are produced in the cellar and slowly penetrate deeper into the clay cellar, turning it into a rich natural source of fragrance. The longer the age of the cellar, the more microorganisms and aromatic substances there are, and the stronger the wine aroma; while newborn cellars have fewer and unbalanced microorganisms and instability in metabolism, so the wine made will have a heavy new mud smell. Old mud cellar due to the use of a long time, beneficial to the continuous purification and enrichment of microorganisms, the production of wine is getting better and better, more and more fragrant, so that the longer the use of the cellar production of wine is better.
4, sterilization process. Brewing wine is food brewed from grain and fruit, which is rich in nutrients and contains amino acids as well as proteins, vitamins and oligosaccharides that are beneficial to the human body. But because of the wine in the production and processing process, air and containers will inevitably have miscellaneous bacteria, and wine itself in the fermentation process also produced a large number of yeast, enzyme bacteria, etc., to make brewing wine storage aroma, to ensure that the liquor is stored for a long time without deterioration, the key is to do a good job of sterilization.
There are many methods of sterilization, such as ultraviolet sterilization, high-temperature sterilization, ozone sterilization, membrane filtration sterilization, etc. At present, domestic yellow wine enterprises usually use high-temperature sterilization method, which is low cost, simple operation and good sterilization effect. Although several other methods can also achieve the purpose of sterilization, but the cost is relatively high, some methods will also affect the taste of wine and the unique flavor of yellow wine.