Beer Manufacturers Chat: The Correct Operation Method Of Beer Sterilizer

In order to ensure the personal safety of operators when using the beer sterilizer, avoid mechanical failures caused by wrong operations, and improve the production efficiency of the enterprise, it is necessary to understand the correct operation and use methods and equipment of the beer sterilizer before using the beer sterilizer equipment. The operation requirements are standardized. Today, beer equipment manufacturers talk about the correct operation method.

Introduce in detail the correct operation method of beer sterilizer:

Turn on the power supply, the equipment is three-phase four-wire, and one of the two-color wires is a zero wire (please professional personnel to perform wiring work to prevent damage to the equipment).
Turn on the sterilization switch, the equipment starts to heat up, and automatically stops when the temperature rises to the set value; during the working process, the temperature drops and the temperature rises automatically to work.

Turn on the power switch and set the temperature; the process of setting the temperature is: press SET, press the right key to adjust the number of digits to be adjusted, press the up and down keys to set the specific value, and then press the SET key again to confirm.
After the temperature rises to the set value, turn it on, and the mesh belt starts to run for sterilizer.
The running speed of the mesh belt is adjusted by the frequency converter inside the electrical box. The knob is rotated clockwise to increase the speed, and vice versa.

Before using the beer sterilizer equipment, the operator must undergo professional training in the operation skills of the beer sterilizer, and operate it under the guidance of skilled operators, and must reach a certain level of proficiency before operating the beer sterilizer alone.

How to control the sterilization process of beer?

The filtered beer, because it also contains less yeast live cells or may contain a small amount of miscellaneous bacteria, in order to ensure the biological stability of the beer, the beer filled into bottles or cans must go through a sterilizer process. How to control the brewery equipment The sterilization process of good beer? Today I am going to talk.
However, because beer contains CO2 gas, bottleneck air, dissolved oxygen and certain expensive reducing substances, and beer itself is an unstable colloidal solution, sterilizer should be completed at the lowest sterilization temperature and shortest sterilization time. process, so as not to have a greater impact on the quality of beer.
Therefore, beer sterilization generally adopts pasteurization method, that is, at a temperature of 60 ° C, keep it for a period of time, so that the protein of the bacterial vegetative cell coagulates. The effect of sterilizer is achieved.
Pasteurization usually uses pasteurization unit to express the effect of sterilization. One pasteurization unit (represented by Pu value) is the sterilization effect caused by maintaining 1min at a temperature of 60°C, similar to that of yeast. The lethal value of vegetative cells of the same type of bacteria is 5 to 6 Pu values. However, due to the influence of the heat transfer rate of the packaging container (such as thick-walled glass bottles) and the heat transfer rate of the wine itself, considering the reliability of sterilizer 25~30Pu should be controlled for the poor thermal conductor such as glass as the packaging container, and 10~15Pu should be used for the metal packaging container, which can achieve an effective sterilizer effect.
In the pasteurization process in actual production, the time is often relatively long, because the filling temperature of beer generally does not exceed 4 ° C, so. The pasteurization process in production includes the gradual temperature rise from 4 ° C to 60°C, heat preservation at a temperature of 60°C, gradually cooling from 60°C to 30-35°C in 3 stages, the total time required is 60~75min (canned beer only needs 10~15min).

Control the sterilization process of beer should pay attention to the following issues:

The temperature of the heating water should be 2°C higher than the beer sterilizer temperature, otherwise it will affect the speed of heating the beer and the heat transfer effect, but the temperature difference should not be too large to prevent local overheating.
It is necessary to maintain the stability of the temperature in the three temperature zones of heating, sterilization, and cooling, and the range of temperature changes. It should not exceed 5°C in the heating and cooling zones, and should not exceed 2°C (± 1°C) in the sterilization zone. , The temperature control of these three temperature zones is best controlled and recorded by a special person. If there is no condition, a special person should also be assigned to manage the temperature of each temperature zone, and make records regularly to prevent the temperature from rising and falling.
The temperature and time of the beer in the sterilization area must be correctly controlled. If the sterilization temperature is too high, the high molecular protein contained in the beer will not only solidify and precipitate, forming a trace of flocculent, but also aggravate the effect of oxygen on the beer components. Oxidation, such as oxidizing polyphenols and some flavor components, imparts astringency and aging in beer, and may darken beer color.
High temperature will also reduce the solubility of C02. The large release of C02 will cause the inner pressure of the bottle to rise sharply, causing the bottle to burst, increasing bottle damage and wine damage. If the sterilization temperature is too low, the sterilizer effect will not be achieved, causing biological turbidity. . Therefore, the water temperature in the sterilization area should be controlled at 62 ± 1 °C.
In addition, the control of the time of the sterilizer zone is also very important. According to the theoretical requirements, the effective sterilizer time of the beer sprinkler is 60°C, 6min. Considering that the bottle of beer needs to enter the sterilization zone from the heating zone (35~40°C) The heating time and the heat transfer speed between the glass bottle and the static beer, the actual residence time in the sterilization area is 25~30min. Too long sterilization time will cause the same adverse consequences as sterilization at too high temperature. Too short sterilization time The time is because the temperature of the center of the beer bottle does not reach the sterilization temperature, and the sterilization effect cannot be achieved. The beer is sprinkled with biological turbidity.
The heating of beer should gradually increase the temperature, and the filling temperature (4 °C to the sterilization temperature (60 °C) should be at least divided into three sections. That is, from 4 °C to 30-35 °C , then increase to 50 ~ 55 ° C, and then rise to 60 ° C for heat preservation and sterilization, the heating speed is too fast (or the temperature of heating beer is too high), not only will the temperature difference between the outside and the inside of the glass bottle be too large, exceeding the bottle The tolerance range of temperature difference will cause the rupture of the bottle, and the temperature difference between the center of the bottle and the edge of the bottle will be too large, forming a thin layer of turbulent flow and affecting the heat transfer of the beer. The cooling of the beer should also pay attention to gradually cooling down, otherwise it is easy to cause the bottle to burst.

However, the cooling rate can be slightly faster than the heating rate, so as to prevent the beer from being in a high temperature state for a long time and over-oxidized.