How to choose brewing equipment for brewing craft beer?
At present, the craft beer market is hot, and friends from all corners of the country have joined the team. The craft beer equipment manufacturers are hundreds of large and small, and the appearance of the equipment is similar. However, it is not cheap to open the door to do business. And can guarantee the quality, in all likelihood, it is the edge of the ball, and the users who are not professional and do not understand the industry. How should the equipment be selected in the mixed market? In addition to the beautiful outer board, the most important thing, look at the liner, must look at the liner, the market is divided into a variety of steel, small manufacturers temporarily ignore, generally better manufacturers will use 304 food grade steel, then the problem Is the 304 steel the same? Not also There are two types of 304 steel: 1. The national standard has reached the national standard, thickened, corrosion-resistant, expensive, and high in cost. 2, non-standard does not meet the national standards, lower than the national standard, the price is low Every merchant has to calculate its own cost price. If the merchant tells you that I am a national standard steel, but sells non-standard prices, you should be cautious. In addition to skilled brewing technology, high-quality raw materials, steel is also very important, equipment can not make a taste of pure and mellow beer, has a certain relationship with the inner steel. The customer asked why the beer was made for a year and slowly became sour. In the process of brewing beer, it is necessary to saccharify and decompose the protein in the malt. The steel that contacts the wort cannot have grooves (grooves that are invisible to the eyes), and the grooves tend to leave bacteria. Therefore, the wine is made for a long time. Naturally it will be sour. This is why the same is the brew, others sell 30-50 yuan a cup, the business is particularly good, you only sell 15 yuan a cup, it is not good to sell. Investment and returns are always proportional. Food Additives are divided into Food Preservatives and Natural Colorants. Food Preservatives are those that continuously inhibit the growth of microorganisms whose metabolic substrate is spoilage. It is important that it can inhibit the occurrence of the most perishable effects under different conditions, especially when the general sterilization effect is insufficient. Mineral oil, coal tar and tannin for the preservation of fiber and wood; formaldehyde, mercuric, toluene, butyl p-hydroxybenzoate, nitrofurazone derivatives or balsam resins for biological specimens. The use of preservatives in food is limited, so some physical methods such as drying and curing are mostly relied on. Special preservatives include organic acids such as acetic acid, vegetable oils with oleic acid as components, mustard seeds and other special essential oil components. For the local area of the organism (such as the surface of the human body or the digestive tract), various preservatives (such as iodoform, phenyl salicylate, aniline dyes or acridine pigments, etc.) can be used according to the specific conditions. Food Preservatives,Sorbic Acid,Sodium benzoate,Halal Eggshell Membrane Extract,Eggshell Membrane Extract Powder Shaanxi Changsheng Industrial Co., Ltd. , https://www.cncsbio.com
Common preservatives include Monohydrate Citric Acid, Turmeric Curcumin, Eggshell Membrane Extract Powder.
Benzoic acid and salt: carbonated beverages, low salt pickles, preserves, wine, fruit wine, soft candy, soy sauce, vinegar, jam, fruit juice drinks, bottled fruit and vegetable juice for food industry.
Potassium sorbate: In addition to the above, there are fish, meat, eggs, poultry products, fruit and vegetable preservation, collagen casings, jelly, lactic acid bacteria drinks, pastries, fillings, bread, moon cakes and so on.
Sodium dehydroacetate: beancurd bamboo, pickles, orange juice.
Propyl P-hydroxybenzoate: fruit and vegetable preservation, fruit juice, jam, pastry, egg yolk, carbonated beverage, vinegar, soy sauce
Calcium propionate: wet flour products (cut noodles, wonton skin), bread, vinegar, soy sauce, pastry, soy food.
Sodium diacetate: In various pickles, flours and doughs.
Sodium lactate: roast meat, ham, sausage, chicken and duck products and sauce and marinade products.
Lactococcus: canned vegetarian foods, vegetable protein drinks, dairy products, meat products, etc.
Natamycin: cheese, meat products, wine, fruit juice drinks, tea drinks, etc.
Hydrogen peroxide: Fresh-keeping raw milk, dried bean curd in bag