燕京啤酒临盆工艺流程(国外英文资料).doc

燕京啤酒生产工艺流程(国外英文资料) Yanjing beer production process Source: sohu finance Malt process: choose ms-ming-germination - dry and perces-removal The process of saccharification: pulverization of raw materials - saccharification (gelatinization) - wheat juice fillet (with a hop) - cool Fermentation process: fermentation (except yeast) - filter wine Filling procedure: wash bottle - bottle - infuse - sterilize - stick to the box 1) selection of barley: yanjing beer is chosen for the best quality imported Australian wheat and wheat. 2) soak wheat: increase the water content of barley, removing dust, clutter, microorganisms and other harmful substances. 3) germination: the formation of various enzymes in the wheat grains, some starch, protein, hemicellulose, etc., to be decomposed in order to satisfy the need of saccharification. 4) drying and coke: remove the moisture in the malt, prevent the deterioration of malt, facilitate storage, removal of malt raw smell at the same time, the color, aroma and taste of malt, suspend the growth of green malt and enzyme decomposition. 5) grubbing: using moisture absorption is strong, easy to absorb moisture and decay, when the deposit using have bad taste, can destroy beer taste and color, so should be grubbing. 6) the shattering of the raw materials: raw materials, after increasing the specific surface area, easily soluble substances leaching, is beneficial to the effect of enzyme, malt insoluble material further decomposition. 7) saccharification: by using the hydrolytic enzymes in malt, the dissoluble macromolecules of malt and dressings are decomposed into soluble low-molecular substances. Pasting: using malt contains various hydrolytic enzymes, under appropriate conditions, malt and malt auxiliary materials of insoluble polymer material gradually decomposition of soluble low molecular substances. 8) wort filtration: mash, green materials, dissolution of insoluble and matter of bad separation to obtain clarification of wort, and obtain