在啤酒生產(chǎn)過程中，工藝衛(wèi)生是一個非常關(guān)鍵的環(huán)節(jié)。啤酒遭到污染后，會招致啤酒的口感不佳，嚴(yán)重時還會使啤酒變酸蛻變，形成經(jīng)濟(jì)上的損失。為了保證良好的生產(chǎn)環(huán)境，釀酒設(shè)備的清洗和是必不可少。CIP清洗系統(tǒng)是為常用的清洗和的設(shè)備，其操作簡單、清洗和徹底。
In the process of beer production, technological hygiene is a very key link. After the beer is polluted, it will lead to the bad taste of the beer, and when it is serious, it will make the beer sour and degenerate, forming economic losses. In order to ensure a good production environment, it is necessary to clean and sterilize the brewing equipment. CIP cleaning system is the most commonly used equipment for cleaning and sterilization, which is simple in operation, thorough in cleaning and sterilization.
清洗的目的和作用是肅清罐壁、管道上的酵母、蛋白質(zhì)凝固物、酒花樹脂、草酸鹽、酒石酸鹽、碳酸鹽等有機(jī)物和無機(jī)物，避免啤酒生產(chǎn)中的非生物污染;的目的和作用是運(yùn)用適宜的劑能夠殺滅細(xì)菌、真菌等微生物，避免啤酒生產(chǎn)中的生物污染。
The purpose and function of cleaning is to eliminate the yeast, protein coagulate, hops resin, oxalate, tartrate, carbonate and other organic and inorganic substances on the tank wall and pipeline, so as to avoid non biological pollution in beer production; the purpose and function of sterilization is to use appropriate bactericide to kill bacteria, fungi and other microorganisms, and avoid biological pollution in beer production.
糖化設(shè)備的衛(wèi)生：常溫下，先用清水進(jìn)行10min的預(yù)沖洗;然后配置1%～2%氫氧化鈉溶液，加熱到80～85℃進(jìn)行CIP循環(huán)30min;接下來用90～95℃的熱水進(jìn)行CIP循環(huán)30～40min。
Sanitation of saccharification equipment: at room temperature, first rinse with clear water for 10min; then prepare 1% - 2% sodium hydroxide solution, heat to 80-85 ℃ for CIP circulation for 30min; then use 90-95 ℃ hot water for CIP circulation for 30-40min.
發(fā)酵設(shè)備的衛(wèi)生：發(fā)酵罐衛(wèi)生情況好壞對啤酒的質(zhì)量影響很大，清潔無菌是發(fā)酵罐根本的請求。
Sanitation of fermentation equipment: the sanitation of fermentation tank has a great influence on the quality of beer, and the most fundamental request of fermentation tank is to clean and asepsis.
常溫下，直接用清水沖洗;然后配置2%～4%的堿溶液，加熱到80～85℃進(jìn)行進(jìn)行CIP循環(huán)30min;然后用清水進(jìn)行沖洗5～10min，接下來配置1%～2%的硝酸或硫酸溶液在常溫下CIP循環(huán)30min;再用清水進(jìn)行沖洗5～10min，常溫下配置0.35%～0.5%的劑進(jìn)行CIP循環(huán)30min，后用無菌水進(jìn)行沖洗去掉剩余的劑。
Under normal temperature, wash directly with clear water; then prepare 2% - 4% alkali solution, heat to 80-85 ℃ for CIP circulation for 30min; then wash with clear water for 5-10min, then prepare 1% - 2% nitric acid or sulfuric acid solution for CIP circulation for 30min under normal temperature; then wash with clear water for 5-10min, configure 0.35% - 0.5% bactericide at normal temperature for CIP circulation for 30min, and finally use sterile water for CIP circulation. Rinse to remove the remaining fungicide.
麥汁冷卻器的衛(wèi)生：普通啤酒廠對麥汁冷卻器都進(jìn)行堿洗，其清洗的頻率需求布置妥當(dāng)，由于麥汁冷卻時會凝固析出相當(dāng)多的蛋白質(zhì)、酒花樹酯等，積聚在冷卻板之間防礙熱交流效果、降低冷卻流量，隨之而來啤酒的質(zhì)量也遭到影響，諸如色度加深、苦澀味加重等。堿洗過后，用熱清水洗掉剩余的堿液。
Health of wort Cooler: ordinary breweries carry out alkali washing for wort coolers, and the frequency of cleaning is properly arranged. As wort will coagulate and precipitate quite a lot of protein, hops ester, etc. when it is cooled, it will accumulate between cooling plates to prevent the effect of heat exchange and reduce the cooling flow, and then the quality of beer will be affected, such as the deepening of color, the aggravation of bitter taste, etc. 。 After alkali washing, use hot water to wash off the remaining alkali liquor.
啤酒設(shè)備發(fā)酵罐的配置
Configuration of fermentation tank in beer equipment1.啤酒設(shè)備發(fā)酵罐的的人孔分為兩種 側(cè)人孔和上人孔總之都是給他清潔!
1. The manholes of fermentation tank of beer equipment are divided into two kinds: side manholes and upper manholes. In short, they are for him to clean!
2.排污口，排出啤酒或酵母!!
2. Drain outlet, discharge beer or yeast!!
3.CIP清洗這個就更不用說了，清洗發(fā)酵罐內(nèi)側(cè)用的!
3. CIP cleaning, let alone cleaning the inside of fermentation tank!
4.取樣閥查看啤酒是不是曾經(jīng)到達(dá)生產(chǎn)工藝及技術(shù)請求!
4. Check whether the beer has reached the production process and technical requirements by sampling valve!
以上是
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自動售酒機(jī) 2024-07-25 
