Beer equipment safety and health management

Brewed beer equipment manufacturer to remind you that in the process of beer production, health management of equipment is a key link. After the pollution of beer, can lead to the taste of beer, can also lead to serious acidic beer deterioration, caused economic losses. In order to ensure good production environment, brewing equipment cleaning and sterilization is necessary. 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 0. 35% ~ 0. 5% of fungicide for 30 min CIP cycle, and finally with sterile water to wash to remove residual disinfectant. Brewed beer equipment cleaning and function is to clear the purpose of the pipeline, the impaction of yeast, hop resin, protein coagulum, tartrate, oxalate, carbonate and other inorganic and organic matter, prevent the biological pollution in the process of beer production; Purpose and the role of sterilization is the use of appropriate bactericide can kill microorganisms such as bacteria, fungi, prevent the biological pollution in the process of beer production.