In 1991, the number of beer enterprises nationwide grew to more than 800, and the number of beer brands reached more than 1,500. Local characteristics and product characteristics were added. China's beer industry blossomed and a hundred schools of thought contend.

"Bayi, corn beer has been developed successfully. What other beer do you want to study?" Peng Zhi is a gentleman. He picks his teeth and covers his mouth, burps and twists his face. At noon, he asked Qin Dong to let him eat another steamed bun in the cafeteria. He ignored his image and slowly started rubbing his stomach.

"What beer do you want to drink? Or you might as well have a beer that can be mixed with water?" In his previous life, Qin Dong remembered that an orange-yellow concentrated beer produced in the Netherlands was made of frozen concentration. It was mixed with water when drinking, and the concentration was random.

“Milk beer?”

The United States has also launched a milk beer, made of butter and whey, and is made with hops. It has a milky aroma and is very delicious.

"Or why don't you give you an instant beer?" This is an instant beer brewed using the principle of instant coffee, which is very convenient to carry.

"Bayi, don't you joke with me," Peng Zhi looked at the class monitor of the correspondence class, "I'm in the fermentation center, why haven't I heard of it?"

"You," Qin Dong smiled, "It's useless when you heard it. You still have to drink my corn beer. This beer is the best for you."

"Why is it the most suitable for me?" Peng Zhi didn't understand.

"This beer has low alcohol content and low calories, but has a lot of protein and vitamins, which is suitable for fat people to drink." Qin Dong took a heavy photo of Peng Zhi, and Peng Zhi almost staggered.

He was originally a person with a broad mind and fat body. These days, he followed Qin Dong to eat at the canteen during the day and at the Mingcui Liu Hotel at night. Look, the staple food and main courses in the canteen of the second factory have become a flower in a week. In two weeks, Peng Zhi's belt was loosened out.

The two of them entered the sugar-making workshop with laughter, and Peng Zhi became serious. From time to time, he looked through the technical plans in his hands, and from time to time he communicated with Ouyang Qing, the technical director of the second factory.

Immerse (45℃, 20 minutes) → Liquefied (8℃, 20 minutes) → Insulation (102c, 10 minutes) Water (add to 6 tons) Malt (270 kg) Water (4.20 tons) → Ingredients ←7658 Amylase (1 kg) Saccharification Ingredients Salt (0.5 kg) Bran (7.5 kg) Corn flour (630 kg) Insulation (45 ℃, 20 minutes) Send to filter tank ← to warm to 78 ℃ saccharification (65 ℃, 60 minutes until iodine does not change color) ← Protein decomposition (55 ℃, 60 minutes)…

Each data is very direct and scientific. "You Director Qin has done this experiment in the laboratory in the past few years?" Peng Zhi asked. His trip was not a personal behavior, but was sent by the institute. For this young man who invented the enzymatic saccharification technology in 1987, he developed super dry beer last year. The fermentation institute paid great attention to him.

However, Peng Zhi knew that Qin Dong had spent half a year developing super dry beer in Japan, and in two months he wanted to develop a new corn beer, which made him and the leaders in the institute doubt it.

"No." Ouyang Qing, the lesbian, answered very directly.

"Director Peng, the phone number is from your unit." Huang Bo smiled and narrowed his eyes and walked in. He also took care of the cadres of the fermentation center of the Ministry as well.

"Xiao Peng, do you mean that the saccharification has ended and the fermentation process has entered, and the proportion of corn auxiliary materials has reached 70%?" Chief Engineer Shi Nai'an from the Ministry of Food Fermentation Research Institute gently patted the table on the other side of the phone.

He was originally the deputy chief engineer in the institute and was promoted to chief engineer the year before yesterday.

"Yes, what we know is that a brewery in Jilin has applied corn ratio to 40%, and a brewery in Heilongjiang has increased to 53%, 70%..." He would not believe this number if Peng Zhi had not been on the scene in person.

"I know, I know," Shi Naian pondered for a while. Corn beer was proposed by Minister Yang of the Ministry and was also the product he is most concerned about at the moment. "In this way, Xiao Peng, I want to see the process flow of Rong beer with my own eyes. Next month, I will go to Qinwan!"

The Provincial Department and Qinwan both attach great importance to the arrival of the chief engineer of the Ministry’s Fermentation Institute.

Shi Nai'an is a typical intellectual and does not have the airs of a leader in the ministry.

"Xiao Qin, what is the reason for adding bran?" Shi Naian asked directly after reading the technical plan.

Mayor Yang, Liang Yongsheng, Chen Shifa, Zhou Fenghe and others in the city all looked at Qin Dong.

"The lack of supplementing β-amylase with bran." Qin Dong's answer was very simple.

The obvious difference between adding and not adding bran is mainly reflected in the content of reducing sugar and fermentable sugar. If bran is added, reducing sugar is generally around 7.8~8.4%, while without bran, it will not reach 6%.

"Is it necessary to add salt to adjust the chlorine ions of wort?" Shi Naian asked again.

"The purpose of adding salt when saccharifying is to solve the weak and rough taste of beer. At the same time, the color and foam of the wine have also been improved."

Oh, Shi Nai'an looked at Qin Dong, "Xiao Qin, this is a skilled and brave man. We didn't think of it as a method to add salt."

Peng Zhi looked at Shi Nai'an, but Mayor Yang exchanged glances with Liang Yongsheng. Shi Nai'an was very sure of Qin Dong's plan, and they felt even more at ease.

"Immerse at 45℃ before gelatinization..." Shi Naian looked at Qin Dong with a smile, "I guess, you want the corn raw materials to have a sufficient water absorption and puffing process to facilitate liquefaction, protein rest and saccharification operations, and then to exert the enzyme potential of the corn itself and improve the flowability of the mash."

"Yes," Qin Dong has learned about the technical level of this boss. "Being impregnated at 45°C before saccharification can increase the yield, maltose, fermentable sugars, and ammonia nitrogen."

"From the effects of the two impregnations, the length of time has a great impact on yield and malt components. 20 minutes is more appropriate; too long time will affect the yield, appearance indicators and taste of the wine."

"Okay, this time choice must have been the result of thousands of trials," Shi Nai'an sighed very much, "Our beer brewing requires this spirit of calming down and studying."

Ahem —

Peng Zhi suddenly felt his throat itchy. The test did not exist. Qin Dong did not even go through feasibility tests, nor did he screen out industrial plans or industrial production tests? There was no way to talk about it. He was directly conducting production.

This may be what Chief Engineer Shi said is skillful and brave.

Shi Nai'an looked at Peng Zhi with dissatisfaction, "Xiao Peng, you are classmates with Xiao Qin. I think, in the future, you can ask Xiao Qin for more advice. There are many places where you can recognize Xiao Qin as a master, which will be beneficial to you."

oh.

Peng Zhi immediately felt that his throat was no longer itchy. What Chief Engineer Shi meant was to let him recognize Xiao Qin as his master?

Isn’t this messing up the generation?

Ahem —

"Xiao Peng, I have an apprentice now. If you want to join the master, you can only be the second child." Seeing the leaders accompanying Shi Naian to visit in the workshop, Qin Dong looked at Peng Zhi with a smile.

"Get out," Peng Zhi blushed, "We are classmates, but you can really teach me 70% of your corn brewing skills."

"Add to be a disciple, otherwise I won't teach you." Qin Dong took up the air.
Chapter completed!