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                                      自動售酒機是如何提高出酒率?

                                      發布于:2020-08-11 17:56:03  來源:http://www.invinergy.com

                                      1、控制更開始淀粉濃度在一個合適的范圍之內
                                      1. The initial starch concentration should be controlled in a proper range
                                      白酒發酵的過程是淀粉經過糖化過程轉化成葡萄糖,然后酵母菌再將葡萄糖在厭氧條件下轉變成乙醇。
                                      The process of liquor fermentation is that starch is converted into glucose by saccharification, and then glucose is converted into ethanol by yeast under anaerobic conditions.
                                      糧食中的淀粉是產酒的有效成分,淀粉濃度的概念是淀粉占整個物料的比例,比如大米的淀粉含量70%,那么就是說100斤大米就含有70斤的淀粉,這70斤淀粉才是產酒的關鍵。
                                      Starch in grain is the effective component of wine production. The concept of starch concentration is the proportion of starch in the whole material. For example, the starch content of rice is 70%, which means that 100 Jin of rice contains 70 Jin of starch, which is the key to wine production.
                                      做酒初始淀粉濃度一般控制在20~30%,我們做酒的糧食淀粉含量一般在60~70%之間,不同的糧食淀粉含量也不同。
                                      It is the best to control the initial starch concentration at 20 ~ 30%, and the starch content of grains is generally between 60 ~ 70%, and the starch content of different grains is also different.
                                      自動售酒機
                                      2、控制發酵溫度
                                      2. Control fermentation temperature
                                      酵母菌更適合的生長繁殖溫度是20~30℃,更適合的發酵溫度是38~40℃。
                                      The most suitable temperature for yeast growth and reproduction is 20 ~ 30 ℃, and the most suitable fermentation temperature is 38 ~ 40 ℃.
                                      根據這個基本原理我們知道初始溫度在20~30℃酵母菌都可以長起來,發酵的溫度不宜超過40度。
                                      According to this basic principle, we know that yeast can grow at the initial temperature of 20 ~ 30 ℃, and the maximum fermentation temperature should not exceed 40 ℃.
                                      總而言之,發酵前期溫度宜控制在30℃以下,發酵中后期頂溫不要超過40℃,這是發酵溫度控制的基本原則。
                                      In a word, the temperature should be controlled below 30 ℃ in the early stage of fermentation, and the top temperature should not exceed 40 ℃ in the middle and late stage of fermentation.
                                      3、挑一款出酒率高的釀酒設備
                                      3. Choose a wine making equipment with high liquor yield
                                      “工欲善其事,必先利其器”。自動售酒機的釀酒設備,比普通設備提高10%的出酒率,同時出酒速度快,操作簡單方便易清洗。一款好的設備能夠讓你在整個釀酒過程中省下不少心思,現在這個時代是講究質量、講究效率的時代,選擇傳成酒械的釀酒設備,不會讓你后悔!
                                      "If a worker wants to do a good job, he must first sharpen his tools.". The wine making equipment of the automatic wine vending machine can increase the liquor production rate by 10% compared with the ordinary equipment. Meanwhile, the wine production speed is fast, the operation is simple, convenient and easy to clean. A good equipment can save you a lot of thoughts in the whole brewing process. Now this is an era of quality and efficiency. You will not regret choosing the wine making equipment passed down into wine making machines!
                                      感謝您的閱讀,此文的文章來源:自動售酒機更多的內容和問題請點擊:http://www.invinergy.com我們會繼續努力的為您提供服務,感謝您的支持!
                                      Thank you for your reading. This article is from: vending machine. For more information and questions, please click: http://www.invinergy.com We will continue to work hard to provide services for you, thank you for your support!

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