Flash evaporation system for wheat juice

Abstract

The invention discloses a wheat-liquid flash evaporating system, which comprises the following parts: boiler, cyclotron sediment groove, cooler and flash evaporating chamber with charge and discharge on the upper and lower parts, wherein the discharge of boiler connects the discharge of cyclotron sediment groove through pipe; the charge of flash evaporating chamber connects discharge of cyclotron sediment groove through charge pipe; the discharge of flash evaporating chamber connects liquid material charge of cooler through discharge pipe; the vent hole is opened on the flash evaporating chamber through vent pipe and vacuum pump, which makes pressure in the evaporating chamber lower than saturated vapor pressure of wheat liquid. The invention shortens boiling time, which saves cost and reduces consumption.

Description

technical field [0001] The invention relates to an evaporation system used for wort boiling in the beer production process. Background technique [0002] The existing wort boiling system includes a boiling pot, a gyratory sedimentation tank and a cooler. The wort is heated in the boiling pot to crack the dimethyl sulfide precursor in it into free dimethyl sulfide, and the malodorous substance and other Unfavorable flavor substances are gradually evaporated; then, the wort in the boiling pot flows into the whirling settling tank through the pipeline, and after standing still, the hot coagulation is separated; finally, the hot wort flowing out of the whirling settling tank is cooled by the cooler Finally, the desired cold wort is obtained. However, in such a boiling process, it is often found that the evaporation surface area of ​​the wort is relatively small due to the low total evaporation of the wort in the boiling pot, or when the pumping speed is too high when the pump i...

AI Technical Summary

Problems solved by technology

However, in such a boiling process, it is often found that the evaporation surface area of ​​the wort is relatively small due to the low total evaporation of the wort in the boiling pot, or when the pumping speed is too high when the pump is installed in series. , the dimethyl sulfide precursor in the wort does not have enough time to crack, and the free dimethyl sulfide after cracking is not sufficiently separated, so that the total amount of free dimethyl sulfide and its precursor in the wort exceeds 100 μg The expected value of / T, resulting in the defect of poor beer flavor

In order to overcome the above-mentioned disadvantages, the wort is usually boiled vigorously to overcome, to ensure that dimethyl sulfide has enough time to crack, but such a result often makes the decline of the solidifiable nitrogen content in the wort and The increase of wort heat load also causes the disadvantage of high energy consumption

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