Chlorine dioxide prevents malt from becoming moldy during malt production.
The germination chamber, the box and the wheat layer are simultaneously sprayed and disinfected with 80ppm chlorine dioxide. The chlorine dioxide can effectively inhibit the growth and reproduction of the mold during the malt production process and improve the quality of the malt; and the bleaching powder, formaldehyde and lime milk used daily. In contrast, chlorine dioxide greatly improves the operating conditions of workers, and chlorine dioxide can also accelerate the leaching of harmful substances (such as phenols, glutamic acid, etc.) in wheat husk, increase the germination speed and shorten the cycle of production, harmful substances. Leaching can reduce the color of malt and improve the quality of malt.
[Application method of chlorine dioxide disinfectant in beer production]
1. Equipment pipeline washing and disinfection method:
First flush the CIP system with 2% sodium hydroxide solution, pay attention to the dead angle when flushing (such as the valve of the sampling valve open); then cycle with 5ppm - 20ppm aqueous solution for 5-15 minutes; finally rinse with sterile water.
2, space fumigation disinfection
Fumigation, using 3000ppm CIO2 solution, hanging in the upper part of the tank with a wide-mouth container. (Or disinfection with a sterilizer) Seal for 1-20 hours according to the size of the tank. After the disinfection is completed, remove the CIO2 and put it into use without rinsing.
3, immersion sterilization, equipment surface process sterilization
Draft beer barrels, small tanks, caps, etc. should be sterilized and rinsed at a concentration of typically 50 ppm. Spray sterilize the surface of the device or wipe with a cloth for 10-20 minutes, then rinse with sterile water.
4, sterile water
0.5 to 1 ppm of 0.5ppm-1ppm CIO2 aqueous solution is used to disinfect tap water or stored deep well water for 40 minutes. The water thus produced can meet the sterility requirements. The water indicators meet the national drinking water hygiene standards, and the beer is brewed in water. The ion content with significant influence is also greatly improved, and the biological index can reach the standard of sterile water. The number of bacteria <10/100ml is low and the quality is very stable.
[Recommended concentration]
Disinfecting object | Use concentration (ppm) | Disinfection time | Instructions |
Barley, wheat, rye, etc. | 10-30 | According to the process | soak |
Malt surface | 30-50 | spray | |
Disinfection of pipeline CIP system | 6-20 | 5—15min | rinse |
Disinfection of process equipment, container equipment, etc. | 50 | 5—15min | Soak, spray (naturally dry) wipe (three times |
Production workshop, storage room, germination room and cabinet; wall, floor, and air disinfection of water storage tanks, mixing tanks, before and after fermentation chambers and yeast washing rooms | 80 | 30 | spray |
3000 | 3—8小時 | Natural fumigation | |
Draft beer barrel, small tank, cap | 50 | 10—20 min | Soaking rinse |
Production of sterile water | 1.0～0.5 | 6—12小時 | Direct input |
[The following models of chlorine dioxide are suitable for use in beer production]
1, high purity chlorine dioxide disinfectant
You can take a picture directly in the following connection:
https://detail.1688.com/offer/44646106508.html?spm=a2615.7691456.0.0.3e48edcckTFPuR
2, stable chlorine dioxide solution
You can take a picture directly in the following connection:
https://detail.1688.com/offer/44125488463.html?spm=a2615.7691456.0.0.3e48edcckTFPuR
3, one yuan chlorine dioxide effervescent disinfection powder
You can take a picture directly in the following connection:
https://detail.1688.com/offer/569724310804.html?spm=a26286.8251493.0.0.221425b2krhiiU
