摘要
通过卫生监控,进一步了解发酵罐的污染状况,发现啤酒生产中,对发酵罐罐体的清洗未达到微生物清洁度,是导致发酵液污染杂菌的主要原因。通过对CIP清洗系统和部分设备参数的改进、选择合理的消毒剂、进行CIP清洗流程优化等研究,提高了对发酵罐的清洗和消毒效果,将发酵罐罐壁的微生物污染程度控制在10个/m2以下,大大地降低了发酵液中杂菌污染的程度。
Through controlling and inspecting sanitation, realizing the present pollutive situation of fermentor, the main factor causing contamination of fermenting mash was that the cleaning of fermentor didn't reach the cleanness degree in microbes in the beer production. Through the studies of CIP system, change of equipment parameters, selection of disinfection, and optimization of CIP, the effect of cleaning and disinfecting was improved. The contamination level was controlled under 10cfu/ m2, and greatly reduced in ferment mash.
出处
《中国酿造》
CAS
北大核心
2005年第6期46-51,共6页
China Brewing
关键词
啤酒
发酵罐
微生物清洁度
CIP
清洗和消毒效果
beer
fermentor
cleanness degree in microbes
CIP
effect of cleaning and disinfection
