Brewery internship report ppt sample

1. Purpose of Internship

Master the beer production process and production technology management through practice, and learn to analyze and deal with common technical problems in the beer production process. Understand the use methods and precautions of puree beer production equipment, and strengthen the overall understanding of beer production. Through specific practical operations, the professional knowledge we have learned can be better used in practice.

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2. Internship time

December 13, 20xx - December 19.

3. Internship location

Qingdao Agricultural University Food Engineering Training Center.

4. Internship content

1. Overview of beer

1.1 Introduction to Beer

Beer is a low-alcohol wine full of carbon dioxide brewed from barley malt, hops, and water through yeast fermentation. Now most of the beer in the world is added with auxiliary raw materials. Some countries stipulate that the total amount of auxiliary raw materials should not exceed 50% of the malt amount. However, in Germany, except for the manufacture of export beer, no auxiliary raw materials are used for domestic sales of beer. The auxiliary raw materials commonly used in the world are: corn, rice, barley, wheat, starch, syrup and sugar substances.

1.2 Beer Classification

According to the yeast and process used, international beer is divided into two categories: bottom fermented beer and top fermented beer. Beer has a unique bitter taste and aroma, and is rich in nutrients. It contains various amino acids needed by the human body and a large amount of vitamins such as vitamin B, niacin, pantothenic acid and minerals.

1.3 Beer characteristics

The characteristics of beer are manifested in many aspects. In terms of color, it can be roughly divided into three types: light color, thick color and black color. Regardless of the color depth, it should be clear, transparent and free of turbidity; when it is poured into the cup, it will form foam, and it should be white, delicate, long-lasting and hangable; it has unique hops. Aroma and bitterness, light beer is more obvious, and the wine body is refreshing but not light, soft and palatable, while dark beer has lighter bitterness, strong malt aroma, and mellower body; it contains saturated and dissolved CO, which is conducive to the beer's starting Foaming, there is a comfortable stimulating feeling after drinking; it should maintain its smooth transparency for a long time, and there should be no obvious suspended matter within the specified storage period.

2. Production of puree beer

2.1 Characteristics of puree beer

Raw beer is the raw beer fermentation liquid that has not undergone high-temperature or low-temperature treatment or post-modification. Raw beer is required to be brewed in a sterile state throughout the process, to retain the active substances and nutrients to the greatest extent, and to completely retain the amino acids, proteins and a large amount of trace elements such as potassium, magnesium, calcium and zinc produced during the fermentation process. The key is to retain a large amount of active yeast, which can effectively improve the digestion and absorption functions of the human body, and at the same time maintain the most original and freshest taste of beer, rich in wheat aroma, golden in color, extremely rich in foam, as white as milk, Delicate, long-lasting hanging cups, high-end products in real beer, are simply unmatched by existing beers.

2.2 Protoplasmic beer production process

Raw material acceptance (selected barley)

Saccharification crushing, wort cooling, saccharification soaking

wort filtration fermentation germination

drying and roasting

dig up the roots

Saccharification powder Wort boiling (adding hops) Filter tank clarification Adding yeast Finished product storage

2.3 Main points of puree beer production operation

2.3.1 Malt preparation

The purpose of malting is to germinate barley to produce a variety of hydrolytic enzymes, so that macromolecular starch and protein can be decomposed and dissolved through subsequent saccharification.

2.3.1.1 Selected barley

Barley is easy to germinate and produces a large amount of hydrolytic enzymes. It is one of the main raw materials for brewing beer. Two-row barley is generally chosen because of its high starch content and relatively low protein content.

2.3.1.2 Soaking wheat

The barley can absorb enough water to meet the requirements of germination by immersing wheat; while soaking in water, it can be fully washed, dedusted, and sterilized; adding some chemicals while soaking wheat can accelerate the harmful effects of phenols, glutenic acid, etc. The leaching of substances promotes germination and shortens the malting cycle.

2.3.1.3 Germination

Germination makes wheat grains produce a large number of various enzymes, and activates and grows some inactive enzymes in wheat grains. The malt is dissolved to a good degree.

2.3.1.4 Drying and roasting

Remove excess water in malt by drying to prevent spoilage and facilitate storage; terminate the growth of malt and the decomposition of enzymes; remove the fishy smell of malt, so that malt can produce unique color, aroma and taste; it is convenient for root removal later.

2.3.1.5 Root removal

The root of the wheat has a bad bitter taste, and bringing it into the beer will destroy the flavor of the beer, so the root of the wheat should be removed. The raw materials used in this practice are finished raw materials that can be used directly after processing, including malt, hops, and yeast. Therefore, the above malt preparation process can be omitted.

2.3.2 Preparation of wort

2.3.2.1 Crushing of raw materials

The purpose of crushing is to make the whole grains have a larger specific surface area after crushing, so that the contact area between the stored substances in the material and water and enzymes is increased, and the enzymatic reaction and the dissolution of the material are accelerated. Crushing requires that the malt husk should be broken but not broken. There are dry crushing, wet crushing and dry crushing. This practice uses wet crushing, so that the malt skin is easier to remove, and the particle size is moderate, which is conducive to the filtration of wort. Blanking adopts low temperature blanking 52 ℃ to 54 ℃.

2.3.2.2 Gelatinization Add a certain amount of water into the mash pot and heat it to 30°C, which is beneficial to the leaching of various amylases; there is a paddle agitator near the bottom of the pot, which can prevent the material from sticking to the pot and improve the transfer rate. Heat effect: Put malt and rice flour into the mash pot and raise the temperature to 70 degrees for 20 minutes. The boiling of the auxiliary mash is called pre-boiling, which can further fully gelatinize the starch and increase the extraction rate, and at the same time provide the heat required for the heating of the mixed mash. Then raise the temperature to 100 degrees to get rid of the gelatinized liquid.

2.3.2.3 Saccharification

Saccharification is the process in which malt contents continue to dissolve and break down under the action of enzymes. After the malt and auxiliary materials are mixed with water, they are kept at different temperature ranges for a certain period of time, so that the enzymes in the malt can fully act on the corresponding substrates under the most suitable conditions, and make them decompose and dissolve in water. During the saccharification process, the malt dry matter should be extracted as much as possible, and moderately decomposed under the action of enzymes according to whether part of the mash is separated for cooking. The saccharification temperature is generally 60 to 70 degrees, and the time is controlled at 40 to 50 minutes. Stir continuously during the mashing process, but less frequently to prevent excessive dissolved oxygen. After saccharification, use iodine solution to test whether the starch is completely converted into sugars such as glucose and maltose, until the blue color does not appear after adding iodine solution, then the saccharification is complete.

2.3.2.4 Wort Filtration

After the saccharification is completed, the mash is filled into the lauter tank as soon as possible for filtration, so as to obtain clear wort.

The solid part is called "grass", and the liquid part is wort, which is the substrate for brewer's yeast fermentation. Mash filtration uses barley husk as a natural filter layer, and gravity filter or pressure filter is used to separate wort. The specific operation method is, as shown in the figure, open valves 1 and 2, turn on the saccharification pump, inject the saccharified wheat mash in No. 1 tank into the upper part of No. 2 tank, then close and No. 2 valves, open 3 and No. 4 valve allows the wort to form clarified wort through the filter cake formed by the filter screen and wheat grains, and flows into the lower part of the No. 2 tank through the No. 3 and No. 4 valves. You can observe whether the wort is clarified through the glass window. Generally, it takes 2 to 3 times of washing the grains to complete the filtration of the wort. The number of washings should not be too many, so as to prevent the pigment substances in the grains from dissolving into the wort and affecting the quality of beer. The process of washing the grains is to open the No. 3, 4, 5, 2 valves and the saccharification pump at the same time, so that the wort can reciprocate in the pipeline for 2 to 3 times.

2.3.2.5 Wort boiling

The filtered wort is put into the boil pot powered by the mash pump. Boiling is to evaporate excess water and concentrate wort to a specified concentration; destroy enzyme activity, terminate biochemical changes, fix wort composition; sterilize wort; extract active ingredients in hops; denature and solidify protein. Hops should be added during the boiling process. Hops can give beer a refreshing bitter taste and unique aroma, promote protein coagulation, improve the abiotic stability of beer, and also benefit beer foam and play an antibacterial role. The specific operation is to open the No. 5 and No. 6 valves and the saccharification pump to pour the filtered wort into No. 1 tank and boil. The boiling time should be controlled at about 50 minutes.

Adding hops adopts the method of three additions. The first time adding hops is about 20% of the total amount after the initial boiling for 5-10 minutes, and pressure bubbles to make the wort polyphenols and protein fully function; the second time adding hops is about 40 minutes after boiling. , add 50%-60% of the total amount; add hops for the third time, add the remaining amount 5-10 minutes before the end of boiling, and add aroma hops.

2.3.2.6 Filter tank clarification

Thermal coagulation must be removed before fermentation. Thermal coagulation is mainly a compound of protein and polyphenols. In addition, some hop resin and inorganic substances are adsorbed. If they are brought into the fermented mash, they may adhere to the surface of yeast cells, which will affect the normal fermentation of yeast and affect the color of beer. Foam properties, bitterness and mouthfeel stability. After boiling, the wort is spirally entered into the settling tank along the wall to separate the heated coagulation and impurities. The specific operation is to open valves 7, 8, and 9 and the saccharification pump. The sediment can be discharged through the pipeline at the lower part of the tank.

2.3.2.7 Wort cooling (adding yeast)

The wort in the settling tank can reach 90°C, and the yeast grows most vigorously below 10°C, so a plate heat exchanger is used to cool it down to 6-8°C during the production process. Divide water, hot wort, brine (25% ethanol)

Three-way pass into the plate heat exchanger for cooling. The specific operation is to connect valve No. 10 and valve No. 13 with pipes, hot wort flows in from No. 13 and flows out from No. 15, refrigerant flows in from No. 14 and flows out from No. 12, and passes through the plate heat exchanger to play a cooling role. The wort that No. 15 pipeline flows out reaches below 10 degree, and temperature can be read by 19 (thermometer). Tank No. 3 is used to add yeast and functional ingredients. When adding, open valves No. 15, 16, 18, and 19 to add yeast to the wort. During the initial production, because a lot of water remained when the pipeline was flushed, before the wort was poured into the fermenter, it was necessary to use the "top water" operation to flush out the water in the pipeline.

2.3.3 Fermentation

The wort is cooled to the inoculation temperature (about 6°C), and flows into the fermenter for fermentation. The steps are: add the required amount of yeast (about 0.5% (volume fraction) of the wort amount) and mix evenly. Blow in sterile air to keep the dissolved oxygen content around 8mg/L. After the yeast propagates for about 20 hours, when a layer of foam is formed on the surface of the wort, the wort in the multiplication tank is pumped into the fermentation tank for anaerobic fermentation. After about 2 to 3 days of fermentation, the temperature rises to the highest temperature for fermentation, then cools down, and maintains the highest temperature for 2 to 3 days. Afterwards, control the fermentation temperature to drop gradually. When the main fermentation ends, the temperature of the fermentation broth is controlled at 4.0-4.5°C. On the last day of main fermentation there is a sharp cooling to allow most of the yeast to settle to the bottom of the tanks before the broth is sent to storage tanks for post-fermentation. The specific operation is to connect No. 19 and No. 20, No. 10 and No. 13 valves, turn on the saccharification pump, turn on the vacuum pump of the ice water tank and inject refrigerant into No. 14 valve until all the wort is poured into the fermenter.

2.3.4 Post-processing

After fermentation, CO2 filling and other treatments are carried out, and the filling and packaging are finished products.

5. Internship Summary

As a college student majoring in food science and engineering, in the usual classroom study, I have already mastered a certain amount of professional knowledge of fermentation, especially after studying "Brewing Technology" this semester, so that we have more knowledge about the brewing process. Knowledge is reserved, but there is no condition to put it into practice. The reserve of knowledge is to create more economic value. Knowledge without putting it into practice is futile. Therefore, the college arranged this valuable internship opportunity for us, so that the professional knowledge we have learned can be better used in practice.

Before the internship, we actively checked the relevant knowledge about beer production, and the college invited technicians to repair the production equipment of the base. Teacher Park even invited Professor Wang Jialin, a well-known domestic expert in the field of beer production, to teach us the precautions and key points of beer production. Professor Wang's humorous narration enabled us to have a better understanding of the current situation of beer production and increased our interest in learning. further understanding