Aseptic brewing of small beer equipment
1. Equipment Environment
(1) The doors and windows of the workshop must have screens, and there is no mucous membrane or mildew on the ground, walls, ceiling and equipment surfaces.
(2) Set up an isolation area and a sterilization area, and only enter the workshop after disinfection and disinfection.
(3) Cancel the open ditch of the workshop and install a water-sealed floor drain.
(4) All pipes are in a closed state, and the bare pipe mouth is covered with a silk cover.
(5) Sterilize the ground twice a week with bleaching powder.
(6) Space sterilization once a week.
(7) The hose is brushed once a week.
(8) Each fermentation tank and sake tank are dismantled 1-2 times a year for inspection.
2. Crushing system
(1) First of all, it is necessary to provide malt and rice free of mildew and microorganisms.
(2) Regularly check the silo to prevent moisture and mildew due to poor ventilation.
(3) Regularly clean the conveying channel to prevent moisture and mildew due to long-term stay in the pipeline.
(4) After crushing, clean the rice crusher and malt crusher in time.
(5) Periodically clean up the temporary storage warehouse after crushing rice and the temporary storage warehouse after crushing malt.
3. Saccharification system
The saccharification system is not cleaned, which not only easily pollutes microorganisms, but also affects the color and taste of the product. It is generally believed that wort is sterile after boiling, which requires that all pipelines before entering the fermentor must ensure sterility.
(1) Every time a batch of wort is produced, the system runs hot water once.
(2) Regularly walk the system with caustic soda water to ensure that the inner wall of each pot is smooth and free of mucous membranes.
(3) Before using various enzyme preparations, ensure that there is no spoilage.
(4) Strengthen the cleaning and sterilization of thin plates and wort lines.
The above is the aseptic brewing environment of small beer equipment. Everyone should pay attention to environmental hygiene issues to ensure the normal use of the equipment