啤酒的生產(chǎn)過程主要分為：制麥、糖化、發(fā)酵、罐裝四個部分。其中在灌裝的過程中有一個極為重要的步驟，就是增氧量的控制，一般控制在20ppb以內(nèi)，成品啤酒瓶頸空氣一般控制在0.5mL左右。減少了氧對啤酒質(zhì)量的影響，提高了成品啤酒的風(fēng)味穩(wěn)定性和非生物穩(wěn)定性。
啤酒灌裝生產(chǎn)線激泡裝置
高壓激泡引起啤酒瓶口噴涌,可以排除殘余空氣
高壓激泡壓力對瓶頸空氣的影響：灌裝后的啤酒在封蓋前，高壓激泡的目的在于排除瓶頸部分的氣體。利用高壓水激起酒液泡沫，使其溢出瓶口排出瓶頸部分的氣體，是降低瓶頸空氣的重要手段。
在采取高壓水引沫時，要根據(jù)生產(chǎn)的具體情況調(diào)節(jié)引沫壓力、引沫位置，引沫的標(biāo)準(zhǔn)應(yīng)以在瓶子封蓋前、泡沫溢出瓶口1cm—2cm、灌裝封蓋后的瓶頸部分沒有較大的、較粗糙的泡沫且泡沫均勻、細(xì)膩為準(zhǔn)。如果啤酒在壓蓋前激泡壓力過高，易引起容量不足、激泡壓力過低、無法趕走空氣的后果。
為了能很好地控制成品啤酒瓶頸中空氣的含量，筆者通過對不同激泡壓力進行試驗，并檢測相應(yīng)的瓶頸空氣含量，并保證灌裝容量的要求，最終選擇最佳的激泡壓力。之前控制激泡壓力都在1.0Mpa—2.0Mpa之間。
經(jīng)二次抽真空后，隨著激泡壓力上升，瓶頸空氣含量總體呈下降的趨勢。曲線顯示，控制1.6MPa激泡壓力以下的啤酒，隨著激泡壓力的加大，瓶頸空氣變化較大；但是控制1.6MPa激泡壓力以上的啤酒，隨在激泡壓力的加大，瓶頸空氣變化不明顯。因此控制1.6Mpa激泡壓力是比較理想的，對應(yīng)成品啤酒的瓶頸空氣符合工藝要求。
高壓激泡裝置的組成及原理：
純化水 ? 增壓泵 ? 調(diào)壓閥 ? 過濾器 ? 加熱器 ? 高壓噴嘴
酒機灌裝過程：
在正常生產(chǎn)時，酒機以穩(wěn)定的速度運轉(zhuǎn)，激泡水壓力調(diào)整至2.0MPa左右，激泡效果能滿足工藝要求，并保持較為穩(wěn)定的液面。如出現(xiàn)設(shè)備故障或其他外部因素引起酒機運行速度發(fā)生變化，而此時高壓激泡壓力仍繼續(xù)保持固定，各工位上的瓶裝酒因激泡時間長短不同，會造成溶解氧及液面差別較大。
為解決上述問題，手動頻繁調(diào)整激泡壓力將不能滿足工藝要求，唯一的辦法就是使激泡壓力能隨酒機速度變化而變化，此時需要對不同包裝線上的激泡裝置和現(xiàn)場條件進行了相應(yīng)的改造。
具體改造方法如下：
激泡裝置中使用柱密泵進行增壓時，以灌裝機最高生產(chǎn)速度來設(shè)定激泡壓力．在激泡處并聯(lián)增加一個帶電磁閥及節(jié)流閥的分支管道，目的在于控制激泡水流量及卸壓，達(dá)到激泡水壓力隨酒機速度變化而變化，更換增壓泵為葉輪泵，增加一臺變頻器和一臺壓力傳感器，運行控制信號來自酒機的變頻器，使葉輪泵的輸出壓力在設(shè)定范圍內(nèi)隨酒機運轉(zhuǎn)速度的變化而變化，以滿足工藝要求。
高壓噴嘴的重要性：
使用高壓激泡裝置去解決實際運行中存在問題，其效果明顯。高壓激泡裝置使用高壓水柱使瓶內(nèi)啤酒產(chǎn)生大量氣泡溢出瓶口，將瓶頸空氣擠出瓶子，避免空氣侵入瓶內(nèi)．減少了酒體溶解氧。
灌酒機速度的變化以及激泡的壓力對溶解氧和液位的有一定的影響，噴出來透明的水柱長度決定了激泡的效果，因此，選擇好的高壓噴嘴顯得無比重要。
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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.