Cleaning and sterilization technology of beer production equipment
In the process of beer production, some dirt will always be deposited on the surface of equipment in contact with materials for various reasons.
For the fermentation tank, the fouling components are mainly yeast and protein impurities, hops and hops resin compounds, beer stones, etc.
Cleaning and sterilization technology of beer production equipment is the most critical technical measure to improve beer quality.
Therefore, in the production process of beer, in addition to adopting the correct production process, the equipment must be cleaned correctly and in time, and disinfected and sterilized regularly.
1, cleaning agent, cleaning agent classification according to the pH of cleaning agent can be divided into acidic detergent and alkaline detergent.
The following is a brief introduction to the combination of several cleaning agents. (1)Combination of clear water, alkaline water and clear water.
This method is a relatively primitive washing method. Due to the low cost of washing cans, it is currently widely used in small and medium-sized breweries.
However, the biggest disadvantage of this method is that the washing method is simple and cannot fully kill all microorganisms, thus affecting the taste of beer. (2)Clear water, alkaline water, clear water, fungicide (CIO2, peracetic acid, hydrogen peroxide)Combination.
It is generally believed that the final decomposition products of CIO2, peracetic acid and hydrogen peroxide disinfectants have no toxic or side effects and do not need to be washed after washing.
This method is also widely used at present, and its beer quality, especially taste and shelf life, will be improved by one grade compared with the first method. (3)
Combination of clear water, alkaline water, clear water, disinfectant and sterile water.
The biggest advantage of this method is that it is safer to control microorganisms and can avoid side effects caused by disinfectant residue. However, if bacteria in sterile water are not controlled properly, it will cause repeated pollution in large tanks, therefore, the most important thing to pay attention to when using this method is to control the amount of bacteria in sterile water. (4)
Combination of clear water, dilute acid, clear water, alkaline water, clear water, bactericide and sterile water.
This method is considered to be an ideal washing method.
Through the inspection of the inner wall of the large tank that has been used for a long time, it can be found that beer stones composed of calcium oxalate, calcium phosphate and organic matter are adhered to the inner wall and the conveying pipeline, and these beer stones are difficult to clean. First use dilute acid (Phosphoric acid, nitric acid, acid)
Remove the Beer stone, then wash and disinfect it, which will greatly improve the quality of beer.
2. Requirements and selection of cleaning agents shall have the functions of lubrication, dissolution, infiltration, saponification and digestion, and shall be comprehensively considered for low corrosivity, use cost and effect, and environmental protection requirements.
The pH value of the cleaning agent is also required, the pH value is too low, the washing effect is poor, and the bottle label is not easy to fall off; The pH value is too high and the production and use are not safe.
Therefore, according to the actual situation of production and use, the pH value (1% aqueous solution, 25 ° C)Set to 11 ~ 13 is the best range.
3. Cleaning technology and method: water with a certain impact strength is used to wash away the attachments on the surface of the equipment, and then the cleaning agent exerts physical and chemical effects under the synergistic effect of temperature and surface active substances.
That is, an acidic or alkaline cleaning agent is used, and a surfactant is added to the cleaning agent to reduce the surface tension of the attachment on the equipment surface, destroy the Dirt Film, loosen, crack or dissolve the dirt, and improve the cleaning effect.
At the same time, the cleaning temperature is increased, which can promote the cleaning agent to enter the inside of the dirt more quickly, so that it can expand and fall off quickly.
The above is the cleaning and sterilization technology of beer production equipment. During the cleaning process, the cleaning equipment must be closed to ensure that it will not be repeatedly polluted after cleaning, the cleaned dirt must be completely discharged from the equipment in a flowing way, and should be discharged along with the cleaning to prevent the dirt from being polluted again.
: Beer production equipment
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