2015年6月14日星期日

Health and safety management of brewing equipment

Health and safety management of brewing equipment
Whether it is beer,or food safety is first,then the beer production process should pay attention to what security,the purpose and effect is to remove the tank wall cleaning,pipe yeast,protein coagulum,hops resin,oxalate,tartrate salt,carbonate and other organic and inorganic,non-beer production to prevent biological contamination;the purpose and effect of sterilization is to use a suitable fungicide can kill bacteria,fungi and other microorganisms,preventing biological contamination in beer production.
Health fermentation equipment:fermentation tanks health is good or bad influence on the quality of the beer great,clean sterile fermenter is a basic requirement.
Health saccharification equipment:room temperature,the first pre-rinsed with water 10min;and then configure the 1% to 2% sodium hydroxide solution,heated to 80 ~ 85 ℃ be CIP cycle 30min;followed by 90 ~ 95 ℃ hot water CIP cycle were 30 ~ 40min.
At room temperature,direct rinse with water;then configure the 2% to 4% of an alkali solution,heated to 80 ~ 85 ℃ be carried out CIP cycle 30min;then rinse with water 5 ~ 10min,followed by the configuration of 1% to 2% of nitric acid or sulfuric acid solution at room temperature CIP cycle 30min;then rinse with water 5 ~ 10min,configured at room temperature 0.35% to 0.5% of fungicides CIP cycle 30min,and finally rinsed with sterile water to remove residual disinfectant.
Wort cooler Health:General brewery wort cooler to have carried alkaline cleaning, the cleaning frequency required in order,because the precipitation will be solidified when the wort is cooled quite a bit of protein, hops resin,etc., accumulate in the cooling plate hinder the heat exchange between the effect, reducing cooling flow,followed by the quality of the beer are also affected,such as the color deepens,aggravated bitter taste like.After caustic washing with hot water wash residual lye.

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