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啤(pi)(pi)酒(jiu)的(de)生產過(guo)程主要(yao)分(fen)為(wei)：制(zhi)麥、糖化、發酵、罐(guan)裝(zhuang)四個(ge)部(bu)分(fen)。其中在(zai)灌裝(zhuang)的(de)過(guo)程中有一個(ge)極為(wei)重要(yao)的(de)步驟，就是增氧量的(de)控(kong)(kong)制(zhi)，一般(ban)控(kong)(kong)制(zhi)在(zai)20ppb以內(nei)，成品(pin)啤(pi)(pi)酒(jiu)瓶頸空氣一般(ban)控(kong)(kong)制(zhi)在(zai)0.5mL左右。減(jian)少(shao)了氧對啤(pi)(pi)酒(jiu)質量的(de)影(ying)響(xiang)，提(ti)高(gao)了成品(pin)啤(pi)(pi)酒(jiu)的(de)風味(wei)穩(wen)定(ding)性和非生物穩(wen)定(ding)性。
啤酒(jiu)灌裝(zhuang)生產(chan)線(xian)激泡(pao)裝(zhuang)置
高(gao)壓(ya)激泡引起啤酒瓶口噴涌,可以(yi)排除殘(can)余空氣
高壓(ya)(ya)激泡(pao)壓(ya)(ya)力對(dui)瓶(ping)頸(jing)空(kong)(kong)氣的(de)(de)影響：灌裝后的(de)(de)啤(pi)酒(jiu)在封(feng)蓋前，高壓(ya)(ya)激泡(pao)的(de)(de)目的(de)(de)在于排(pai)除瓶(ping)頸(jing)部分的(de)(de)氣體。利用高壓(ya)(ya)水激起酒(jiu)液(ye)泡(pao)沫，使其溢出瓶(ping)口(kou)排(pai)出瓶(ping)頸(jing)部分的(de)(de)氣體，是(shi)降(jiang)低(di)瓶(ping)頸(jing)空(kong)(kong)氣的(de)(de)重要手段(duan)。
在(zai)采取高(gao)壓水引(yin)沫(mo)時，要根(gen)據生產的具體(ti)情況調節(jie)引(yin)沫(mo)壓力(li)、引(yin)沫(mo)位置，引(yin)沫(mo)的標準應以在(zai)瓶(ping)子封蓋(gai)前、泡(pao)(pao)(pao)沫(mo)溢出瓶(ping)口1cm—2cm、灌裝封蓋(gai)后的瓶(ping)頸(jing)部分沒有較大的、較粗(cu)糙的泡(pao)(pao)(pao)沫(mo)且泡(pao)(pao)(pao)沫(mo)均勻、細(xi)膩為準。如果(guo)啤酒在(zai)壓蓋(gai)前激泡(pao)(pao)(pao)壓力(li)過高(gao)，易(yi)引(yin)起容量不足、激泡(pao)(pao)(pao)壓力(li)過低(di)、無法趕(gan)走空氣的后果(guo)。
為了能很好(hao)地控制(zhi)成品啤(pi)酒瓶(ping)頸中空氣(qi)的含量，筆者通過對不同(tong)激(ji)泡壓(ya)力進行試(shi)驗，并(bing)檢測相應的瓶(ping)頸空氣(qi)含量，并(bing)保證灌裝容(rong)量的要求，最終選擇最佳的激(ji)泡壓(ya)力。之前(qian)控制(zhi)激(ji)泡壓(ya)力都在1.0Mpa—2.0Mpa之間。
經二(er)次抽真空(kong)(kong)后，隨著激泡(pao)壓(ya)力(li)上(shang)升，瓶頸(jing)(jing)空(kong)(kong)氣含量總體呈下(xia)降(jiang)的趨(qu)勢。曲(qu)線顯示(shi)，控制1.6MPa激泡(pao)壓(ya)力(li)以(yi)下(xia)的啤(pi)酒，隨著激泡(pao)壓(ya)力(li)的加大(da)，瓶頸(jing)(jing)空(kong)(kong)氣變(bian)化較大(da)；但是(shi)控制1.6MPa激泡(pao)壓(ya)力(li)以(yi)上(shang)的啤(pi)酒，隨在激泡(pao)壓(ya)力(li)的加大(da)，瓶頸(jing)(jing)空(kong)(kong)氣變(bian)化不明顯。因此(ci)控制1.6Mpa激泡(pao)壓(ya)力(li)是(shi)比較理想的，對應成品啤(pi)酒的瓶頸(jing)(jing)空(kong)(kong)氣符合工藝要求。
高壓激(ji)泡裝(zhuang)置的組成及原理(li)：
純化水 ? 增壓泵 ? 調壓閥 ? 過濾器 ? 加熱器 ? 高壓噴嘴
酒機灌裝過程：
在正常(chang)生(sheng)產時，酒機以(yi)穩定(ding)的速(su)度運轉(zhuan)，激泡(pao)水壓力調(diao)整至2.0MPa左右，激泡(pao)效果能(neng)滿(man)足工(gong)藝要求，并保持較為穩定(ding)的液面。如(ru)出現設備故(gu)障或其他外部因素(su)引起酒機運行速(su)度發生(sheng)變化，而此時高壓激泡(pao)壓力仍繼續保持固定(ding)，各(ge)工(gong)位上的瓶裝酒因激泡(pao)時間長短不同，會造成溶解氧及液面差別較大。
為解決上述問題，手(shou)動(dong)頻繁調整激泡(pao)壓(ya)力將不能滿足工藝要求(qiu)，唯一的辦法就(jiu)是使激泡(pao)壓(ya)力能隨酒機速度(du)變化而變化，此(ci)時需(xu)要對不同包裝(zhuang)(zhuang)線上的激泡(pao)裝(zhuang)(zhuang)置和現場條(tiao)件進行了相(xiang)應的改造。
具體改造方法如下：
激泡裝置中(zhong)使用(yong)柱密(mi)泵進行增(zeng)壓(ya)時，以(yi)灌裝機(ji)(ji)最高生產速(su)度來設(she)定(ding)激泡壓(ya)力(li)(li)．在(zai)激泡處(chu)并聯增(zeng)加一(yi)個帶電磁閥(fa)及節流閥(fa)的(de)分支管(guan)道，目的(de)在(zai)于(yu)控(kong)制(zhi)激泡水流量及卸壓(ya)，達到激泡水壓(ya)力(li)(li)隨酒(jiu)機(ji)(ji)速(su)度變化而變化，更換增(zeng)壓(ya)泵為葉輪(lun)泵，增(zeng)加一(yi)臺變頻器和(he)一(yi)臺壓(ya)力(li)(li)傳感器，運行控(kong)制(zhi)信號來自(zi)酒(jiu)機(ji)(ji)的(de)變頻器，使葉輪(lun)泵的(de)輸出壓(ya)力(li)(li)在(zai)設(she)定(ding)范圍內隨酒(jiu)機(ji)(ji)運轉速(su)度的(de)變化而變化，以(yi)滿(man)足工藝要求(qiu)。
高壓噴嘴的重要性：
使用(yong)(yong)高壓激(ji)(ji)泡(pao)裝置(zhi)去解決實際(ji)運(yun)行中存在問題，其效果明顯。高壓激(ji)(ji)泡(pao)裝置(zhi)使用(yong)(yong)高壓水柱使瓶(ping)內啤酒(jiu)產生大量氣泡(pao)溢出(chu)瓶(ping)口，將瓶(ping)頸空氣擠出(chu)瓶(ping)子，避免空氣侵(qin)入瓶(ping)內．減少了酒(jiu)體溶解氧。
灌酒機速度(du)的(de)變化以及激泡(pao)的(de)壓(ya)力對(dui)溶解氧和液位的(de)有(you)一(yi)定的(de)影響，噴出來(lai)透(tou)明的(de)水柱長度(du)決定了激泡(pao)的(de)效(xiao)果，因(yin)此(ci)，選擇好的(de)高壓(ya)噴嘴顯得無比重要(yao)。
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The beer production process is divided into four main parts: wheat making, saccharification, fermentation, and canning. One of the extremely important steps in the filling process is the control of oxygenation, which is generally controlled within 20 ppb, and the finished beer bottle neck air is generally controlled at about 0.5 mL. This reduces the impact of oxygen on the quality of the beer and improves the flavor stability and abiotic stability of the finished beer.
Beer filling line bubbling device
High-pressure bubbling causes a gush at the bottle neck to remove residual air.
The effect of high-pressure bubble pressure on bottle neck air: After filling beer, the purpose of high-pressure bubble stimulation is to eliminate the gas in the bottle neck part before capping. The use of high-pressure water to stimulate the liquid foam, so that it overflows out of the bottle mouth to discharge the gas in the neck part of the bottle, is an important means of reducing the air in the bottle neck.
When taking high-pressure water to induce foam, according to the specific conditions of production to adjust the pressure of the foam, foam location, the standard of foam should be in the bottle before capping, foam overflow out of the bottle mouth 1cm-2cm, filling and capping the bottle neck part of no larger, rougher foam and foam uniform, fine prevail. If the bubble pressure of beer is too high before capping, it is easy to cause the consequences of insufficient volume, low bubble pressure and inability to drive out the air.
In order to control the content of air in the bottle neck of the finished beer, the author finally chose the best frothing pressure by testing different frothing pressures and detecting the corresponding air content in the bottle neck, and ensuring the filling capacity requirements. The previous control bubble pressure were between 1.0Mpa-2.0Mpa.
After the second evacuation, the overall trend of bottle neck air content decreased with the rise of the surge pressure. The curves show that the bottle neck air changes more with the increase of the bubble pressure for the beer controlled below 1.6 MPa bubble pressure; however, the change of the bottle neck air is not obvious with the increase of the bubble pressure for the beer controlled above 1.6 MPa bubble pressure. Therefore, the control of 1.6 MPa bubble pressure is ideal, and the bottle neck air of the corresponding finished beer meets the process requirements.
Components and principles of the high-pressure bubbling unit.
Purified water ? Booster pump ? Regulator ? Filter ? Heater ? High pressure nozzle
Wine machine filling process.
In normal production, the wine machine runs at a stable speed, and the pressure of the exciting bubble water is adjusted to about 2.0MPa, and the exciting bubble effect can meet the process requirements and maintain a more stable liquid level. If there is equipment failure or other external factors that cause changes in the running speed of the wine machine, while the high-pressure bubble pressure continues to remain fixed, the bottles of wine at each station will cause large differences in dissolved oxygen and liquid level due to the different lengths of bubble time.
In order to solve the above problems, manual and frequent adjustment of the bubble pressure will not meet the process requirements, the only way is to make the bubble pressure can change with the wine machine speed, at this time the need for different packaging line bubble device and site conditions for the corresponding transformation.
Specific transformation methods are as follows.
Excitation bubble device in the use of column density pump for pressurization, the highest production speed of the filling machine to set the pressure of the excitation bubble. In parallel with the bubble at the increase of a branch pipeline with solenoid valve and throttle valve, the purpose is to control the bubble water flow and unloading pressure, to achieve the bubble water pressure changes with the speed of the wine machine, replace the booster pump for the impeller pump, increase a frequency converter and a pressure sensor, operating control signal from the wine machine frequency converter, so that the output pressure of the impeller pump in the set range with the wine machine operating speed changes to meet the process requirements.
Importance of high pressure nozzles.
The use of high-pressure bubbling devices to solve the problems that exist in actual operation is effective. The high-pressure bubbling device uses a high-pressure water column to make the beer inside the bottle produce a large number of bubbles overflowing out of the bottle mouth, pushing the air out of the bottle neck and avoiding air intrusion into the bottle. Dissolved oxygen in the bottle is reduced.
The variation of the speed of the wine filling machine and the pressure of the bubbling has a certain influence on the dissolved oxygen and liquid level, and the length of the transparent water column sprayed out determines the effect of the bubbling, so it is extremely important to choose a good high-pressure nozzle.