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Jinan Tonsen Equipment Co., Ltd.

International beer equipment comprehensive enterprise

Tel: 0086-531-88629076

Fax: 0086-531-88629076

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Add: Road west, Northern 100m ,Heliu Park,  Yaoqiang street, Licheng district, Jinan city, Shandong


Why cleaning sterilization is the first condition of beer brewing

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Why cleaning sterilization is the first condition of beer brewing

Release date:2016-10-20 Author:汤宸啤酒设备 Click:

In the process of beer production, beer equipment factory think health is a crucial link. After the pollution of beer, can lead to the taste of beer, serious when still can make sour beer deterioration, caused economic losses. In order to guarantee the good production environment, brewing equipment cleaning and sterilization is necessary. The CIP cleaning system is the most commonly used cleaning and sterilization of equipment, its operation is simple, clean and sterilize thoroughly.

Purpose and the role of cleaning is clear the yeast on the tank wall, pipe, protein coagulum, hop resin, oxalic acid, tartaric acid salt, salt carbonate and other organic and inorganic substances, prevent beer non-biological pollution in production; Purpose and the role of sterilization is the use of appropriate bactericide can kill bacteria, fungi and other microbes, prevent biological pollution in beer production.

汤宸啤酒设备

Saccharification equipment health: under normal temperature, the first 10 min preflush with water; Then configure 1% ~ 2% sodium hydroxide solution, heating to 80 ~ 85 ℃ for 30 min CIP cycle; The next in 90 ~ 95 ℃ hot water for 30 ~ 40 min CIP cycle.

Fermentation equipment health: fermentation tank hygiene quality had a great influence on the quality of beer, clean sterile fermentation tank is the most basic requirements.

Under normal temperature, direct rinse; Then configure 2% ~ 4% of alkaline solution, CIP cycle heating to 80 ~ 85 ℃ for 30 min. And then with water to wash 5 ~ 10 min, then configuration of 1% ~ 2% nitric acid or sulfuric acid solution at room temperature 30 min CIP cycle; Reoccupy clear water is rinsed with 5 ~ 10 min, room temperature configuration 30 min 0.35% ~ 0.5% of the fungicide on CIP cycle, with sterile water to wash to remove residual disinfectant.

Wort cooler health: in general brewery wort cooler is alkaline cleaning, the frequency of cleaning needs in place, because the wort cooling, coagulation precipitate a considerable amount of protein, wine of flower ester, etc., accumulate in the hamper between cooling plate heat exchange effect, to reduce the flow rate of cooling, followed the quality of beer are affected, such as chroma deepened, an indication is aggravating. After alkaline cleaning, use hot water to wash away the remnants of lye.

Beer equipment factory remind you both beer and food safety is the first, then what should pay attention to safety in the process of beer production, purpose and the role of cleaning is clear the yeast on the tank wall, pipe, protein coagulum, hop resin, oxalic acid, tartaric acid salt, salt carbonate and other organic and inorganic substances, prevent beer non-biological pollution in production; Purpose and the role of sterilization is the use of appropriate bactericide can kill bacteria, fungi and other microbes, prevent biological pollution in beer production.


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