Cleaning method of beer production equipment

Beer is a very popular drink. As the number of people drinking beer increases, more and more production companies appear in the market. With the influx of beer into the market, the safety of beer machine production has also attracted people's attention. In the process of beer production, the cleaning of beer production equipment is a very critical link. In order to ensure a good production environment, the cleaning and sterilization of brewing equipment is essential. The purpose and function of cleaning is to prevent non-biological pollution in beer production; The purpose and function of sterilization is to use appropriate fungicides to kill bacteria, fungi and other microorganisms and prevent biological pollution in beer production. Hygiene of fermentation equipment: the sanitary condition of fermentation tank has a great influence on the quality of beer. Cleaning and sterility are the basic requirements of fermentation tank. Rinse directly with water at room temperature; Then configure 0. 02 ~ 0. 04 alkali solution, heated to 80 ~ Perform CIP cycle at 85 °c for 30 minutes; Then rinse with water 5 ~ 10 minutes, then configure 1 ~ 2 nitric acid or sulfuric acid solution CIP cycle at room temperature for 30 minutes; Rinse with water 5 ~ 10 minutes, configure 0 at room temperature. 0035 ~ 0. The 005 bactericide is subjected to CIP cycle for 30 minutes, and then rinsed with sterile water to remove the residual bactericide. Sanitation of saccharification equipment: at normal temperature, pre-rinse the beer production equipment with clear water for 10 minutes; Then configure 0. 01 ~ 0. 02 sodium hydroxide solution, heated to 80 ~ CIP cycle at 85 °c for 30 minutes; Next use 90 ~ 95 ° C hot water for CIP cycle 30 ~ 40 minutes. Sanitation of wort cooler: generally, breweries wash wort coolers with alkali, and the cleaning frequency needs to be arranged properly, because Wort will solidify and separate out quite a lot of protein, hops, etc, accumulation between cooling plates hinders the heat exchange effect and reduces the cooling flow rate, which will also affect the quality of beer, such as deepening color and bitter taste. After alkaline washing, wash off the residual lye with hot water. Beer production equipment is very common and widely used in our brewing career. The above points are the methods of cleaning the equipment, and I hope it will be helpful to you. : Beer production equipment