蒙阴五粮家用酿酒设备
酿酒设备|白酒酿酒设备|生料酒曲的生产|传授生料酿酒技术销售

　　白酒酿酒设备使用更应该注意保证卫生，特别是发酵罐在每次使用过程中，往往会在发酵罐的顶部侧壁上形成大量的附着物，此附着物也是微生物的滋生地。因此，必须保证发酵罐的干净，才能做出美味纯正的酒品。下面，让我们先来看以下具体介绍吧!

　　The liquor brewing equipment use should pay more attention to ensure the health, especially in the fermentation tank every time the use of the process, often a large number of attachments form the top in the fermentation tank on the side wall of the attachment is microbial breeding ground. Therefore, we must ensure that the fermentation tank is clean, to make delicious pure wine. Now, let's take a look at the following details!

　　清洗工艺如下：

　　Cleaning process is as follows:

　　1、发酵罐使用完毕后，先用清水冲洗30min，以排出的水无残渣，清澈为准。

　　1, after the use of fermentation tanks, first rinse with water 30min, in order to discharge the water without residue, clear as the standard.

　　2、用温度为80～85℃、浓度为4%的氢氧化钠溶液进行CIP循环30min。

　　2. The CIP cycle was carried out at a temperature of 80~85 DEG C and a concentration of 4% sodium hydroxide solution 30min.

　　3、用清水冲洗发酵罐20min。

　　3 rinse the fermentation tank 20min with water.

　　4、用浓度为200ppm二氧化氯溶液或浓度为2%的甲醛水溶液进行CIP循环30～40min。

　　4. The CIP cycle was 30 ~ 40min with a concentration of 200ppm chlorine dioxide solution or 2% formaldehyde water solution.

　　5、用无菌水冲洗发酵罐20～30min。

　　5. Rinse the fermenter 20 times 30min with sterile water.

　　6、入罐前，由发酵罐锥底泵入85～90℃的热水至排气管排出水，浸泡30～40min后，排掉，并降温至8～9℃，备用。同时，为保证发酵罐的良好卫生效果，应每两个月从人孔进入发酵罐中，彻底清洗顶部死角及残渣。

　　6, before entering the tank, from the fermentation tank cone bottom pump into the hot water of 85~90 degrees to the exhaust pipe discharge water, soak 30 ~ 40min, drain, and cool down to 8~9 degrees Celsius, spare. At the same time, in order to ensure the good health effect of the fermentation tank, it should enter the fermentation tank from the manhole every two months, and thoroughly clean the dead spots and residues at the top.

　　清洗就是要尽可能地去除罐体、管道和设备表面上的污物。若清洗杀菌不彻底，设备内壁残存的积垢和徽生物的繁殖会削弱杀菌剂的作用。酵母和蛋白类杂质、酒花和酒花树脂化合物以及啤酒石等，由于受静电等因素作用，这些污物在设备内璧表面沉积，使设备表面变得粗糙，并给徽生物生长提供了栖身之地。洗涤时必须去除徽生物菌落。因为杀菌剂适于表面杀菌，对内部存活的细菌作用很小，容易造成再次污染。

　　Cleaning is to remove the dirt on the tank, the pipe and the equipment as much as possible. If cleaning is not complete sterilization equipment, the remnants of the wall fouling and emblem of biological reproduction will weaken the effect of antimicrobial agents. Yeast and protein impurities, hops and hop resin compound and beer stone, due to electrostatic and other factors, the dirt inside the device wall surface deposition equipment, the surface becomes rough, and microbial growth provides shelter. The colonies must be removed when washing. Because the bactericide is suitable for surface sterilization, it has little effect on the bacteria that live inside, and it is easy to cause re pollution.

　　白酒设备维护是对正常运行的生产设备进行定期或不定期的保养检查，其目的是保证生产设备不发生或少发生故障，职能部门要掌握维护保养和修理应遵循的原则。保养的时间由使用和管理人员自己灵活掌握，可自主计划和控制，是主动和积极的预防维修手段。而修理则是对已发生故障的生产设备进行修复，目的是使其恢复原有功能，保证生产设备正常运转。

　　Liquor equipment maintenance is regular or irregular maintenance check on the normal operation of production equipment, its purpose is to ensure that the production equipment does not occur or less fault, functional departments should grasp the maintenance and repair should follow the principle of. Maintenance time by the use and management of their own flexible grasp, and can independently plan and control, is active and proactive means of preventive maintenance. The repair is the failure of the production equipment to repair, the purpose is to restore the original function, to ensure the normal operation of production equipment.