The Function And Principle Of Gelatinization Of Beer Equipment

- Jun 21, 2018-

Gelatinization pot

 The function of the gelatinization pan is to mix the rice flour and part of the malt flour with water and boil it, and it is used to heat and heat the mash, so that the starch is liquefied and gelatinized.

(1) Structure of a gelatinized pan

 The following figure shows the structure of the gelatinization pot. The pot body is cylindrical, the bottom of the pot is spherical or ellipsoidal, the top cap is butterfly, the stirrer is installed in the country, the bottom of the pot has heating device, and the pot has insulation on the outside. . After the crushed rice flour, malt powder and hot water are mixed by the lower powder tube and the inlet pipe, the stirring is performed with the propeller stirrer, so that the consistency and temperature of the viscous mash are uniform, so that the mash is relatively The heavy particles are suspended without sinking to the wall of the pot to form a "pan" to prevent local overheating of the helium liquid near the heat transfer surface.

 In order to distribute the heating steam evenly, a steam inlet with 4 short tubes and a steam jacket is provided. The steam pressure is 0.3-0.6 MPa. The steam condensate is led by the condensate pipe, and the non-condensable gas is not condensed from the steam jacket. Trachea valves are intermittently released. Paste steam jacket outer insulation layer. The pot lid is provided with a population double sliding door, a lower powder cylinder and an annular wash water pipe, and a rising steam pipe is arranged at the top of the pot cover, and an annular groove is arranged at the bottom of the rising steam pipe to collect the condensed sewage flowing down the rising steam pipe wall and discharged from the condensed sewage pipe. To the ditch. There is also an exhaust damper at the root of the steam riser, which adjusts its opening and closing as required. The top of the steam riser has a cylindrical wind cap to prevent the birds from entering and storming the tank.


The material of the saccharification pot is generally made of stainless steel, which ensures the quality of the beer. The inner jacket of the heating jacket should be made of copper plate, because the copper plate has a good heat transfer effect, and a common carbon steel plate can be used as the jacket outer pot bottom. The welds on the inner surface of the lid, pot body and pan bottom shall be polished and polished and shall be treated with acid-passivation to resist corrosion. Exposed surface polishing, there should be no bruises, scratches.


It can be seen from the above figure that the influence of the arc bottom on the fluid circulation is due to the lower liquid column h2 near the inclined wall surface of the pan, and the heated area ƒ2 is larger, while the central part of the liquid column h1 is deeper and the heating area ƒ1 is smaller, ie The heated area of the liquid per unit volume of the edge is larger than the center, resulting in the density of the liquid at the edge near the bottom of the pan is less than the center, so that the bubbles around the bottom of the pan generate faster, and the formation of liquid around, the important liquid down the natural cycle. In the same situation, the agitation power consumption is only 60% of the pan, and the bottom of the bulb lacks the advantages of easy cleaning. Therefore, gelatinized pans, mashing pans, and boiler pans are mostly made out of bulbs or ellipsoids.


   Pasteurized stirrers use two-leaf propellers. The rotation angle can be 45° or 60°. The axial thrust can promote the circulation and mixing of the mash. The speed of the stirrer is generally two gears, one for the fast (30 ~ 40r/min) for the water to drink raw materials and mixing; the first for the slow speed (6 ~ 8 r/min) for heating the insulation when stirring the liquid To prevent the deposition of raw material solids and the bottom of the knot.

(2) Related parameters

  1 The capacity of the gelatinization pan is smaller than that of the saccharification boiler and the wort boiling pan, and its capacity is determined by the amount of raw materials added, and the effective capacity coefficient is 58% to 60%. For every 100kg of feed (including rice flour and malt flour) with water (400-450kg), the capacity of the gelatinization pot is 0.5-0.55m3, and its effective volume should be calculated at 500min below the manhole door. Recently, large-scale plants have the same specifications as gelatinized pots and mashing pots, so that they can be used interchangeably to facilitate production deployment.

  2 In order to facilitate the circulation of the liquid and the larger heating area, the ratio of the diameter of the gelatinization pan to the height of the cylinder is 2:1. The area of the riser is 1/50 to 1/30 of the evaporation area of the liquid, and the general heating rate is not Below 1.5 °C/min.