Two Factors Affecting the Stability of Brewable Beer _ Self-Brewing Beer Equipment Manufacturers Talk

Published by China Brewery Equipment at 2022-04-06

The beer industry is large, the group, the market is expanded, the transportation distance is extended, and the extension of the producer to the shelf life of the beer will pay more and more attention. People’s clarification, transparency, and beer’s pursuit of beer is getting higher and higher. All of this requires a high quality of beer. That is, the stability of beer is better.
There are two kinds of stability and flavor stability of beer stability. The appearance stability is divided into biometric stability and non-biological stability.
Beer has a rich nutrition (suitable for bacterial breeding), low alcohol content (not inhibiting bacterial growth). Therefore, it is most impressing bacteria pollution, the strict sanitary conditions required in the beer production process, strict disinfection system, and improved fly dust facilities.
In general, the pollution of microorganisms in the production process of brewery equipment is generally cooled from the wheat sauce, but does not mean that the entire raw material to the entire saccharification process does not have the risk of microbial contamination, and the microbial growth in these processes will also The taste and packaging of the beer behind the beer have caused many adverse effects.

(1) Biological hazard is the most important factor affecting pure Self-Brewing Beer, and is the most critical factor, specifically refers to bacteria, wild yeast, mold, etc.
(2) Chemical hazards refer to the hazards caused by factors such as additives used in the production process.
(3) Physical hazards refer to the harm caused by the physical quality indicators used in the production process, and the harm caused by the products, which affect the non-biological stability of the product.

According to the production characteristics of beer, the key control point is the control of microorganisms, avoiding heterobial contamination, no oxygen-free brewing (except cold wheat sauce) and packaging equipment with high technical equipment. To avoid the hazards of microbes to Self-Brewing Beer need to control the following points: 1. Original material 2. ingredients 3. Sterilization process 4. Personnel health 5. Environmental hygiene 6. Packaging materials.
Among them, sterilization, personnel, environmental hygiene require advanced disinfection and sterilization techniques to control. If the operator can use NCL-Q8 and other auto-sensing sterilizer equipment to perform all the bactericidal control microorganisms, the operator has to replace the aseptic room for overalls, shoes, hats, masks, and vent door enters . Production workshops Timed to disinfection and cleaning, each production appliance, etc. Aseptic room operators regularly open ultraviolet light sterilization, vacation, and ultraviolet lamps. Nicoler dynamic sterilization, etc. during the work of sterile room.

Then use an advanced sterilization process in the filling link of the Self-Brewing Beer, it is the most important guarantee for the food company.
Traditional food companies use chemical additives, while filling, adding food additives such as preservatives into food, however, this has been proven to be a healthy sterilization method, the country is increasingly paying attention to additives The management and monitoring, the type and quantity of additives have strict control, and the traditional sterilization method is no longer suitable for today’s production methods, which requires innovation.
Dynamic disinfection is well solved well, which can be said to be “seamless dock” with the filling link, which is completely suitable for food filling links. This sterilization method is to use NiColer three-dimensional plasma, and the bactericidal process is to generate a counter-electric effect by special pulse signals, generate a large amount of plasma.

Under the action of a negative pressure fan, contaminated air is drawn into the occasional cavity, and the negative electrochemical bacteria is broken down, and the entire bactericidal process is only 0.1 seconds, and the controlled environment remains after the secondary sterilization of the drug impregnated activated carbon. In the “sterile dustless” standard. Since the person can work in the workshop during the workshop, the bactericidal technology can also be called “food dynamic bactericidal”.
Recently, this disinfection method has been widely used by food companies, packaging, and filling. It has been proven to be filling food in aseptic dust-free environment, and problems such as molds, secondary pollution of microbes can be prevented.