Mini beer equipment is used more in our lives, and in the process of use, we should naturally pay attention to the use of raw materials, so that it can be used longer. There are four common raw materials required for micro-beer equipment: barley, hops, water and yeast. The quality of these raw materials determines the quality of the beer produced. Understanding the characteristics of these four raw materials and their impact on the process is the prerequisite for processing. Only in this way can the process control be targeted. Let’s take a look at the characteristics of raw materials for brewing beer equipment.

Barley: The main raw material for beer brewing, commonly known as the heart of beer. Barley is used because it has a higher starch content. At the same time, the bark is still attached to the malt after it is threshed from the barley until it is processed into malt, which can form the necessary filter layer in the subsequent production process. Before a brewery can produce beer, it must first convert barley into malt.
Hops: Give the beer a bitter taste, is the soul of beer. It affects the aroma of beer. The quality of beer depends especially on the quality of the flowers.
Water: Water is the most used raw material for brewing beer, it is the blood of beer. During brewing, water affects the characteristics and quality of beer through the production process. In addition, many processes in malt plants and breweries also require water.
Yeast: Alcoholic fermentation in beer proceeds through the action of yeast, so beer brewing necessarily requires yeast. Yeast by-products also have a great influence on beer quality.

In order to brew beer with better taste and purity, self-brewed beer equipment must work hard on the selection of materials, and good beer materials can be fermented into fresh beer with excellent taste and purity in the self-brewed beer equipment. So let’s take a look at the diversity of brewed beer equipment. HULK equipment introduces German brewing technology and produces and sells brewed beer equipment. Brewing uses imported beer raw materials, so the brewed beer produced is fresh and natural.

Not rich in any additives, nutrition and health. According to personal tastes, the types of home-brewed beer are also divided into yellow beer, dark beer, fruit beer, etc., as well as special beer specially brewed for ladies, it is delicious.

According to personal needs, you can customize different specifications, different models and different styles of self-brewed beer equipment for you. HULK beer equipment creates small beer equipment, miniature beer equipment, and self-brewed beer equipment for you.

Beer brewing equipment is mainly used for brewing beer. It is commonly used in some hotels, bars, barbecues, small and medium-sized breweries, etc. It is a well-known brewing equipment. Next, the beer production equipment company will introduce the benefits of beer. And beer brewing equipment production process.

Beer contains sugar, protein, 10 kinds of vitamins and 17 kinds of essential amino acids. It is a nutritious “liquid bread”. One liter of beer is equivalent to 6 eggs and half a liter of milk. Beer contains a lot of ingredients that are beneficial to human health, and drinking it in moderation is beneficial to human health. Then the benefits of beer can be divided into the following points:

　　 1. Cooling down and quenching thirst. The beer brewed by the self-brewed beer production equipment can stimulate the taste to secrete saliva to achieve the purpose of quenching thirst. In addition, beer has a high water content (more than 90%), which can be used to clear the fire and throat. A glass of beer in summer seems to be cool and refreshing, and it feels beautiful.

　　 2. Refreshing and refreshing. CO2 and organic acids in beer brewed by self-brewed beer production equipment have the effect of refreshing and refreshing. Drinking in moderation can reduce excessive excitement and tension, and can promote muscle relaxation.

　　 3. Help digestion. Beer production equipment The main raw materials for beer production are barley, alcohols, hop components and polyphenols, which can increase gastric juice secretion, promote gastric motility and improve digestion and absorption capacity.

　　 4. Metabolism. Low levels of sodium, alcohol, and nucleic acids in beer can increase the blood supply to the brain, expand the coronary arteries, and accelerate the body’s metabolic activities.

　　 5. Vitamin supplement. Beer contains a lot of vitamin B family, especially vitamin B12, vitamin B2 (riboflavin), vitamin B12 has certain benefits to fight anemia and regulate the central nervous system metabolism of the brain; vitamin B2 also plays an important role in protecting eyesight and curing cheilitis.

　　 6. Prevent disease. According to the trial of the King Medical Center in Oakland, California, the United States: people who drink beer in moderation can reduce the chance of heart disease and ulcers than alcoholics and alcoholics, and can prevent hypertension and other diseases.

　　The production process of beer brewing equipment mainly includes saccharification process, filtration process, fermentation process and sterilization process.

　　 1. Saccharification process. Potatoes, cereals, and wild plant raw materials are pressure-cooked, and the starch is gelatinized into a dissolved state, but it cannot be directly decomposed by yeast and fermented to produce alcohol. Therefore, the gelatinized mash after cooking must be added with a certain saccharification agent before fermentation, so that the dissolved starch becomes sugar that can be fermented by yeast. Such a process from starch to sugar is called Saccharification. The saccharification process is a process of amylase or acid hydrolysis, which saccharifies starch into fermentable sugar. In addition, there are two kinds of saccharification agents commonly used in alcohol production, malt and koji.

　　 2. Filtration process. In ancient times, the filtering technology of wine was immature, and the wine was in a turbid state, called “baijiu” or “turbid wine”.

　　 3. Fermentation process. Glucose is hydrolyzed by alcoholic enzymes to produce ethanol to form fermentation broth. Moreover, during the fermentation of wine, a wide variety of microorganisms and aroma substances will be produced in the pit, and slowly penetrate into the mud pit, becoming a rich natural fragrance source. The longer the cellar age, the more microorganisms and aroma substances, the stronger the aroma of wine;

　　 4. Sterilization process. Brewed wine is food made from grains and fruits. It has very rich nutrients, including amino acids, proteins, vitamins, and oligosaccharides that are beneficial to the human body. However, due to the inevitable presence of bacteria in the air and the container during the production and processing of wine, and the wine itself also produces a large number of yeasts, enzymes, etc. in the fermentation process. To ensure that the liquor is stored for a long time without deterioration, the key is to do a good job of sterilization.

There are many methods of sterilization, such as ultraviolet sterilization, high temperature sterilization, ozone sterilization, membrane filtration sterilization, etc. At present, domestic rice wine companies usually adopt high-temperature sterilization method, which has low cost, simple operation and good sterilization effect. Although several other methods can also achieve the purpose of sterilization, the cost is relatively high, and some methods will also affect the taste of wine and the unique flavor of rice wine.