Effective measures to control filling quality

The filling process is the key control position in the packaging workshop and plays a key role in the intrinsic quality of the finished beer. On the one hand, the sake produced in the brewery is transported to the bottle by the wine pipe, and measures are taken to reduce the bottleneck air and dissolved oxygen in the wine to a low level; on the other hand, the wine pipe, the wine machine, and the capping machine And the cleanliness of the auxiliary pipeline equipment can ensure the sanitary quality and pollution degree of the finished beer is small. The effective measures taken in the production of our company for the oxygenation and sanitation quality of the filling foam are summarized as follows:

First, reduce the bottleneck air of the finished product, reduce the oxygen content, and reduce the oxidation smell of the finished flavor.

1. Sake cans and wine tanks are all backed by CO2 gas to prevent direct contact between sake and oxygen-containing gas (guaranteed CO2 concentration above 98%);

2. Reduce the old pipeline as much as possible to ensure straightness, reduce corners and upper and lower passages, avoid oxygen storage and clean corners;

3. Filter out the sake to ensure sufficient rest time to ensure the stability of the wine;

4. Before the production of wine, the washing water is filled with pipelines to avoid residual gas, and the wine is introduced into the wine tank with the wine top water to ensure smoothness and minimize fluctuations;

5. In the production process, the filling is guaranteed to be normal, the back pressure is ensured to be stable, the pressure fluctuation is avoided to cause the wine body to be unstable, and the effect of filling and foaming oxygen is affected;

6. Ensure the oxygen release effect of the foam and reduce the air content of the bottleneck:

a. Select the appropriate foaming nozzle aperture, according to the test comparison, ideal in 0.2-0.5mm;

b. Select the appropriate foaming pressure and foaming position, so that the bottleneck is filled with fine foam after the foaming, to prevent the presence of large bubbles and coarse foam;

c. Ensure that the high pressure foam device is normal, the foam pressure is stable, and avoid fluctuations;

d. Intuitively judge the effect of foaming oxygen discharge: take the wine bottle to the bottle, slowly invert, observe the bottom of the bottle of wine, if all the fine wine foam, no coarse bubbles, you can judge the bottleneck air is less than 1.0ml / bottle , the introduction effect is good;

e. Foam uses hygienic cleaning water to avoid secondary pollution.

7. A reasonable division of labor for the wine machine personnel, the special person to check the foam condition, the bottle wine with poor introduction effect is detected.

Second, do a good job in wine machine hygiene, reduce secondary pollution, and ensure the quality of finished products

(1) Pre-production sanitation:

1. Strictly clean the wine pipe according to the process requirements: wash water 15' → hot water 20' → wash water 20' to normal temperature;

2. Open the modified external spray hot water (≥800C), clean the star wheel and bottom bottle screw, gland head, guard plate, guide plate, etc. after cleaning, and then use the washing water to cool down to normal temperature;

3. Check whether the cover box, the storage cover hopper and the lower cover slide are clean and cleaned with sterile air;

4. Fully sterilize the wind, CO2, washing water, etc. to ensure cleanliness;

5. If the production is stopped for more than 48 hours, the sterile air, CO, air filter must be replaced, or it must be replaced after two weeks of continuous use, and sent to the laboratory for treatment.

(2) Health maintenance in the production process

1. Every 1 hour or so, the liquor on the console and cylinder table will be accumulated, and the wine in the cap and the guard plate will be cleaned with water to ensure cleanliness;

2. The cover box hopper must be sealed and sealed to prevent moisture and other impurities from entering the pollution;

3. The tools for dialing should be kept clean and hygienic;

4. It is strictly forbidden to recharge wine;

5. In order to ensure the replacement of the gas pipe, centering bracket, wine valve and other spare parts in the production, it should be cleaned first with cleaning water to ensure hygiene.

(3) Sanitary cleaning of production areas

1. After the daily production, the wine pipe wine tank is cleaned as required:

Washing water 20' → hot water (≥800C) 20 → washing water 30'

Washing with 1-3% phosphoric acid and 3-5% caustic solution alternately every week;

2. Clean and open the vacuum chamber cleaning valve and the reverse leaching valve at the same time, fully clean the vacuum chamber and vacuum pumping line, and fully drain the residual water to avoid residue;

3. Use hot water (≥800C) to fully clean all points of the wine machine: the bottle spiral spiral star wheel and the bottom center bracket, back spring, wine cylinder, cylinder table, gland head, finger wheel, guard plate, guide plate, guide rail , 滃 wheel, etc., and enable the external sprinkler system to clean the corners of each point, keep no yeast, no mucous membrane, clean and hygienic;

4. Clean the storage box, hopper, cover chain and lower cover slide without iron foam;

5. Remove the hot water from the front of the wine machine and clean it every day. If it is damaged, replace it in time;

6. Auxiliary equipment connected to the wine machine: the chain, vacuum pump pipeline valves, recovery pipeline, operation box, operation console, etc. must be cleaned;

7. The trench around the wine machine is regularly cleaned and sterilized with bleaching powder.

(4) Strengthening the cleaning of CIP to ensure the quality of cleaning of wine machines

1. CIP consists of alkali tank, hot water pipe, acid tank and pump, cleaning pipeline, etc., and must fully drain each tank before each use;

2. After each use of CIP, the particle trap on the pipeline must be removed and cleaned, and replaced if it is damaged;

3. Every two weeks, the CIP alkali tank and hot water tank are acid-circulated to remove the alkali scale impurities in the tank, and the acid tank is manually brushed once a month to remove the black residual material on the inner wall of the tube;

4. There is a person responsible for the cleaning of CIP. If there are more impurities in the tank, it can be cleaned in advance.

Third, take the company's package six workshop as an example:

1. In dealing with the problem of unstable bottleneck air content, strictly follow the above measures to organize production and achieve good results. The annual average bottleneck air content is 0.93ml/bottle;

2. Strengthen the cleaning and inspection of the wine machine, and each class is tracked by quality inspection personnel. This year's finished product hygiene pass rate reached 99%, and the canned system hygiene test pass rate was over 98%;

3. According to the statistics of the technical department, the storage time of the unsterilized sake after filling is longer, and more than 80% of the pollution does not occur for more than 30 days.