The use of steaming equipment can not only reduce the cost, but also allow yourself or customers to drink nutritious beer. The emergence of liquor steaming equipment not only enriches the deeper connotation of the liquor industry, but also adds its new style and charm. However, with the current economic adjustment and development, there is neither electricity nor coal in the brewing process, so how to solve the problem that the wine steaming equipment can not saccharify?
After power failure, the mixing motor cannot be started and the wort cannot be pumped out. At this time, turn down the heating steam valve, and organize manpower to mix with clean wood pulp and board. However, attention should be paid to first cut off the power supply of the mixing motor of the wine steaming equipment to prevent accidents after the call.
Another method is direct steam heating, that is, a long tube with a porous sphere at one end is connected with clean steam used by industry, University and Research Institute, and the porous sphere is inserted into the mash. When steam is ejected from the small hole, it not only stirs, but also heats until the malt pulp stops boiling.
When the steam is stopped, the saccharification of the equipment -- when the steam is stopped, the mash cannot be heated. Some emergency measures can be taken to prevent the mash from rancidity or starch electrification. If the mash temperature of the wine steaming equipment is lower than 70 ℃, high-temperature water can be added into the gelatinization pot to raise the mash temperature to 70-72 ℃ for thermal insulation and liquefaction. Some malt powder can be appropriately added, or a certain amount of malt mash can be added from the saccharification pot pump to enhance the liquefaction capacity.
