在使用釀酒設(shè)備的時(shí)候要是發(fā)現(xiàn)異物，是會(huì)直接性導(dǎo)致釀酒質(zhì)量下降的，但為什么在釀酒過(guò)程中會(huì)出現(xiàn)異物？其實(shí)主要是因?yàn)榇蠹以谇捌跈z查工作中不夠細(xì)致造成的。
If foreign bodies are found in the use of brewing equipment, it will directly lead to the decline of brewing quality, but why will there be foreign bodies in the process of brewing? In fact, mainly because we are not careful enough in the early inspection work caused.
釀酒設(shè)備洗瓶的時(shí)候溫度過(guò)高，或者是洗瓶時(shí)間過(guò)長(zhǎng)，這樣就會(huì)非常容易造成灌裝溫差比較大，從而造成瓶口破裂，產(chǎn)生異物。針對(duì)這樣的情況，也是為我們的工作人員提了一個(gè)醒，需要控制好洗瓶的溫度，減少類似情況再次發(fā)生。
When the wine making equipment washes the bottle, the temperature is too high, or the washing time is too long, so it is very easy to cause the filling temperature difference is relatively large, thus causing the bottle mouth rupture and producing foreign bodies. In view of this situation, it is also a reminder to our staff that we need to control the temperature of the washing bottle to reduce the recurrence of similar situations.
釀酒設(shè)備瓶口歪斜同樣會(huì)造成釀酒過(guò)程的不順利，瓶口沒(méi)有對(duì)準(zhǔn)，也就是會(huì)非常容易產(chǎn)生摩擦，這樣異物存在的幾率也會(huì)明顯變大。
Brewing equipment bottle mouth skew will also cause the brewing process is not smooth, bottle mouth is not aligned, that is, it will be very easy to produce friction, so the probability of foreign body existence will be significantly larger.
釀造環(huán)節(jié)的操作失誤對(duì)酒質(zhì)受影響，攤涼時(shí)間太長(zhǎng)，會(huì)導(dǎo)致酒質(zhì)出現(xiàn)以下問(wèn)題：
The operation error in the brewing process will affect the wine quality, and the cooling time will be too long, which will lead to the following problems in the wine quality:
攤涼時(shí)間過(guò)長(zhǎng)，容易使得糟糠感染雜菌，雜菌將還原糖轉(zhuǎn)化為其他物質(zhì)，降低了出酒率，且給酒中帶來(lái)過(guò)重的霉臭味、酸味等異雜味；攤涼時(shí)間過(guò)長(zhǎng)，使得糟糠失水過(guò)多，淀粉老化，大大降低了出酒率。
Stall cooling time is too long, easy to make the dross infected with miscellaneous bacteria, miscellaneous bacteria will reduce sugar into other substances, reduce the rate of wine, and bring excessive mildew smell, sour taste and other miscellaneous taste to the wine; Stall cooling time is too long, making dross water loss too much, starch aging, greatly reducing the rate of wine.
出差之前，將晾堂打掃干凈，在攤席上鋪上一層熟冷糠。關(guān)火，從屜中將熟糧倒出，均勻倒在攤席上。糧食復(fù)蒸完以后，在其上還有殘留的水分，攤晾的時(shí)候需要將這些水分濾掉，以保證糧食正常的含水率。刮平糧面使厚薄、溫度基本一致，厚度在5-8CM。然后用風(fēng)機(jī)或其他攤晾設(shè)備對(duì)糧食降溫，并依次翻拌糧食。
Before the business trip, clean the airing room and spread a layer of cooked chaff on the mat. Remove the fire from the drawer and pour out the cooked grain evenly on the mat. After food is finished after being steamed, there is still residual moisture on it, these moisture needs to be filtered out when spreading air, in order to ensure the normal moisture content of food. Scrape flat grain surface to make thickness, temperature is basically the same, the thickness is 5-8cm. Then use fan or other stall air equipment to cool the grain, and turn the grain in turn.
釀酒設(shè)備釀造為什么會(huì)出現(xiàn)異物？以上內(nèi)容便是問(wèn)題的解答了，如果您想了解更多的內(nèi)容，就可以點(diǎn)擊網(wǎng)址
www.lcjuxi.cn咨詢了。
Why will there be foreign bodies in brewing equipment? The above content is the answer to the question, if you want to know more content, you can click on the website www.lcjuxi.cn consultation.
自動(dòng)售酒機(jī) 2024-07-25 
