Hygienic Control of brewed beer

With the improvement of people's living standards, the high-end and fine brewing of beer is becoming more and more respected. Recently, a famous foreign media reported that 'brewed beer will become the new favorite of Chinese '; The China Wine Industry Association, together with relevant organizations and enterprises, is also actively preparing for the establishment of China workshop beer standards recently, which undoubtedly confirms that China's brewed beer is developing rapidly. Refined beer pursues high-end enjoyment and consumes the freshest and most nutritious beer. Its brewing process should be strictly controlled over ordinary beer. The following old seedlings share some health control in the brewing process of brewed beer. First, the selection of raw materials and sanitary control the raw materials of brewed beer should also be 'carefully selected'. Pure high-quality malt brewing will be the best choice, without adding any auxiliary materials and returning to the original brewing method of beer, give beer a strong malt aroma. Malt storage should prevent moisture, mildew, insects and other phenomena, to maintain air circulation; Pay attention to the temperature and humidity changes of malt depot; Regular treatment and fumigation of the warehouse to prevent pests in advance. Second, the health control of the saccharification process crushing control: the raw materials should be fed in time after crushing, especially in the summer when the temperature is high. If the malt is not fed in time after crushing, it is easy to suffer from moisture and rancidity. Boiling control: boiling is an important part of wort sterilization to ensure sufficient boiling intensity and boiling time. Control of tank entry: After boiling wort is pumped into the rotary settling tank, it should be cooled in time to prevent microbial contamination caused by prolonged residence in the rotary settling tank and reduced wort temperature. Before entering the tank, ensure that the wort pipe, compressed air and yeast are sterile. Be sure to achieve 'zero' pollution from entering the tank. Three, fermentation health control fermentation tank before the wort into the tank must ensure that in a sterile state, the fermentation tank cleaning to be timely, to ensure the effectiveness of the use of disinfectant. The fermentation tank should be thoroughly cleaned every time it is used to prevent sanitary dead corners. The environmental sanitation of the fermentation workshop must be clean, and the ultraviolet sterilization should be ensured for more than 30min every day, and fumigation should be carried out once every quarter. IV. Sanitary control of filling the biggest difference between brewed beer and ordinary beer is that it does not undergo subsequent sterilization and maintains the purest taste and nutrition of the fermentation broth, therefore, the hygiene requirements of the filling process of brewed beer must be strict. 4. 1. Hygiene Control of barreled beer. At present, most fine-brewed beer is packaged in the form of barreled beer. The cleaning of beer barrels cannot achieve thorough cleaning effect only by the existing beer barrel washing machine, must cooperate with a certain manual scrub. At present, most of the filling of beer barrels are filled with wine injectors, and the key point is to control the hygiene before the top cover of the wine spear of the barrel comes into contact with the wine injectors to ensure sterility at all times, this requires the formulation of strict and standardized hygiene standards to guide production. 4. 2 sanitary control of bottled beer, at present, bottled brewed beer appears in many high-end consumption places, most of which are packaged in food-grade stainless steel bottles, with exquisite packaging and suitable for low temperature storage. However, for the scrubbing of stainless steel wine bottles, there is no automatic equipment for molding at present. Most of them are manually brushed, soaked and disinfected after scrubbing, and then sealed and stored at low temperature or directly used after scrubbing. At present, there are many small stainless steel bottle beer filling equipment of different styles on the market, but they all have certain use defects, not only low efficiency, large wine loss, but also unsealed operation, which is easy to cause pollution. Therefore, the filling of bottled wine must have very strict requirements on environmental sanitation and should be controlled by standard sanitary operation standards. Five, the health control of the storage and transportation of finished products the storage and transportation of brewed beer requires the whole cold chain, because beer contains rich nutrients and more active yeast. If the temperature is not well controlled, it is easy to produce secondary fermentation of yeast, which not only affects the taste of beer, but also generates higher pressure in the bottle, which may cause the lid to rise and the bottle mouth to leak air, thus causing microbial pollution. To sum up, brewed beer should have very high requirements on the sanitary condition of every link in the brewing process, and it also has a strong dependence on the standardization of Space hygiene and the sanitary operation standards of enterprises. Therefore, not only is the high-end brewing of beer, but more importantly, the brewing process should be strictly controlled and standardized. Company website: tranogroup. COM