Factors influencing the bacterial index of bottled

  • Detail

Factors affecting the bacterial index of bottled cooked beer

the bacterial index of beer is an important content of beer hygiene requirements. According to gb2957, the total number of bacteria in cooked beer is ≤ 50/ml, and the coliform group is ≤ 3/100ml. Next, I would like to express some views on the influencing factors of the bacterial indicators of bottled cooked beer. I hope your peers will criticize and correct me

1 and restart the experiment. The pollution degree of sake

bacterial pollution can occur at any time in the whole brewing process. Although wort contains hops resin with certain antiseptic power, it is still inevitably polluted; The fermentation process is more susceptible to miscellaneous bacteria infection, and the cleaning is not complete, and there will be miscellaneous bacteria in the final cleaning water; At the later stage of fermentation, each set of plastic accounts for as much as 30% ⑷ 0% beer, which contains a certain amount of alcohol and more CO2, and is under anaerobic, low temperature and low pH conditions, which is unfavorable to bacterial growth, but it is still inevitable to be polluted by some anaerobic bacteria and slightly aerobic bacteria; In the process of wine filtration, because the filter and pipeline, and the load meter (ammeter or voltmeter) of the washing screw of the sake tank can correctly reflect the magnitude of the extrusion pressure, incomplete or pressure replenishment gas pollution can cause sake contamination. It can be said that the bacterial contamination of sake is the direct reason for the bacteria exceeding the standard of bottled cooked beer

2. The cleanliness of beer bottles

the cleanliness of beer bottles has a certain impact on the bacterial indicators of bottled cooked beer, especially with recycled bottles. Therefore, beer bottles must be selected. The temperature and alkali concentration of the soaking bottle should be adjusted according to the pollution degree of the bottle, so that the washed beer bottles are sterile, non-toxic, no ponding, and the conveying distance is short, so as to ensure that the bacterial index of beer bottles used for filling does not exceed the standard

3. The cleanliness of filling equipment

breweries carry out alkali liquor circulating washing on the material pipeline of the wine machine. When the alkali liquor concentration is reduced to a certain extent, the washing effect cannot be achieved. Wine valve, wine jar and other parts are difficult to clean, especially the air return pipe is exposed to the air for a long time. Even if it is cleaned after filling, it may be polluted again after a period of time. The foaming device of the wine machine must clean the pipeline and filter regularly, such as impact. CO2 or other gases for pressure replenishment of wine vat must be purified. The filling equipment and environment must also be clean, and the bacterial index of bottled cooked beer may not exceed the standard

4. Operation of sterilization equipment

if sake pollutes a large number of high-temperature bacteria, even if the sterilizer operates well, the bacterial index of bottled cooked beer will exceed the standard. But if the temperature of the sterilizer is not controlled properly. The step cycle of the sterilizer is too short, or the nozzle is blocked. Insufficient water will cause incomplete sterilization, and the bacterial indicators in the finished bottle of wine may also exceed the standard

5. Residual sugar content in beer

there is a certain relationship between the number of bacteria in bottled cooked beer and the residual sugar content. If the residual sugar content of beer is low and the sterilization is complete, the bacterial index of cooked beer will not exceed the standard

in order to fundamentally solve the problem of exceeding the standard of bacterial indicators, we must standardize the operation, carry out regular microbial testing and strengthen the cleaning and sterilization work, so as to keep the equipment running well. Only in this way can the hygienic requirements of finished beer be guaranteed

Copyright © 2011 JIN SHI