啤酒厂发酵车间CIP系统的设计
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摘要
本文主要介绍啤酒厂发酵系统CIP设计的一种思路，首先运用HACCP基本原理，对与啤酒接触的各种设备、管路进行分析，确定关键控制点；发酵过程中发酵前期与麦汁或与发酵液接触的设备管路的无菌控制，是CIP清洗的关键因素，包装前与啤酒接触的设备管路，关键是表面的洁净度，其余设备有可能造成交叉污染，应定期清洗杀菌。应针对不同位点制定不同的清洗、消毒工艺，按照不同的CIP制度分别控制；在保证CIP工艺有效运行的基础上进行CIP系统的设计，同时，考虑系统的灵活性、经济性及安全、环保的要求，并降低交叉污染的几率等。
发酵罐清洗应以常温碱洗为主，应配合定期的酸洗，清酒罐以带压酸洗为主，配合定期碱洗；清洗管路以高温碱洗为主，配合定期酸洗。在CIP系统的设计过程中，重点对该系统的运行过程进行叙述，对影响系统正常运行的因素如：气蚀问题、回液的过滤处理、循环加热等环节都进行重点设计，以使CIP系统更趋完善。按照这种思路设计的CIP系统在我公司已被采用，发酵系统的清洗效果已达到纯生化管理的要求。集中式的CIP系统，一套综合的系统中分成四套独立的子系统，共有10个洗液罐，分设四套动力系统和管路，减少了洗液罐的数量，降低了厂房的空间占用，降低了成本，便于人员操作，同时避免了交叉污染的发生，提高了洗涤效果和设备利用率。
How to design a cleaning in place (CIP) system of fermentation workshop of brewery was introduced mainly in this paper. First of all, all kinds of equipment, such as the interior surface of pipeline system, fermentation system, filtration system, bright beer system and other equipments, which was contact with beer was analyzed and the critical control points were concluded according to the principle of HACCP. During the fermentation, how to keep clean for the equipment and pipeline which was contacted with the wort and fermented liquid was the most important control point of CIP system. Then, whether the interior surface of equipment and pipeline system contacted with beer was clean or not was very important. There was cross contamination between other equipment, they should be cleaned regularly. The different cleaning processing was designed for every control points, which was carried out based on the serious rules of factory deal with the mainly parameters of cleaning and sterilizing. At the same time, the
systematic flexibility, economy, security, evrioment protection request and how to decrease the cross contamination probability was considered.
Fermentation tank was cleaned with alkalic reagent in room temperature mainly, sometimes it should be cleaned with acidic reagent. Bright beer tank should be cleaned with acidic reagent and a certain pressure, sometimes it was cleaned with alkalic reagent. The pipeline system was cleaned with alkalic reagent at high temperature, sometime it was cleaned with acidic reagent regularly. During the CIP system design, the running processing of the system was described mainly, and for the purpose of giving a better CIP system, the factories which affect the running of system was emphasized designed, for example, preventing gas enter the pumps, return liquor's filtration, circle heating system and so on. the new CIP system of this design had been run in Yanjing brewery, and the effect has been met the requirement of non-bacterium fermentation. There were four son-system in this CIP system, tem washing tank and four sets of power system and pipeline. The washing tank number, room occupation and production cost was de
creased. It was convinent for operation. At the same time, the cross contamination probability was avoided, the wahing effect and equipment utilization was increased greatly.
发酵罐清洗应以常温碱洗为主，应配合定期的酸洗，清酒罐以带压酸洗为主，配合定期碱洗；清洗管路以高温碱洗为主，配合定期酸洗。在CIP系统的设计过程中，重点对该系统的运行过程进行叙述，对影响系统正常运行的因素如：气蚀问题、回液的过滤处理、循环加热等环节都进行重点设计，以使CIP系统更趋完善。按照这种思路设计的CIP系统在我公司已被采用，发酵系统的清洗效果已达到纯生化管理的要求。集中式的CIP系统，一套综合的系统中分成四套独立的子系统，共有10个洗液罐，分设四套动力系统和管路，减少了洗液罐的数量，降低了厂房的空间占用，降低了成本，便于人员操作，同时避免了交叉污染的发生，提高了洗涤效果和设备利用率。
How to design a cleaning in place (CIP) system of fermentation workshop of brewery was introduced mainly in this paper. First of all, all kinds of equipment, such as the interior surface of pipeline system, fermentation system, filtration system, bright beer system and other equipments, which was contact with beer was analyzed and the critical control points were concluded according to the principle of HACCP. During the fermentation, how to keep clean for the equipment and pipeline which was contacted with the wort and fermented liquid was the most important control point of CIP system. Then, whether the interior surface of equipment and pipeline system contacted with beer was clean or not was very important. There was cross contamination between other equipment, they should be cleaned regularly. The different cleaning processing was designed for every control points, which was carried out based on the serious rules of factory deal with the mainly parameters of cleaning and sterilizing. At the same time, the
systematic flexibility, economy, security, evrioment protection request and how to decrease the cross contamination probability was considered.
Fermentation tank was cleaned with alkalic reagent in room temperature mainly, sometimes it should be cleaned with acidic reagent. Bright beer tank should be cleaned with acidic reagent and a certain pressure, sometimes it was cleaned with alkalic reagent. The pipeline system was cleaned with alkalic reagent at high temperature, sometime it was cleaned with acidic reagent regularly. During the CIP system design, the running processing of the system was described mainly, and for the purpose of giving a better CIP system, the factories which affect the running of system was emphasized designed, for example, preventing gas enter the pumps, return liquor's filtration, circle heating system and so on. the new CIP system of this design had been run in Yanjing brewery, and the effect has been met the requirement of non-bacterium fermentation. There were four son-system in this CIP system, tem washing tank and four sets of power system and pipeline. The washing tank number, room occupation and production cost was de
creased. It was convinent for operation. At the same time, the cross contamination probability was avoided, the wahing effect and equipment utilization was increased greatly.
引文
[1] 顾国贤．酿造酒工艺学．第二版．中国轻工业出版社，1996．10
[2] 康宏．常见啤酒有害菌的主要污染途径及检测，啤酒科技，2001(6)
[3] 陈建元．CIP，啤酒生产系统的清洗与灭菌，中国啤酒,2001(2)
[4] THOMAS GRUNEWALDER. Cleaning and disinfection of brewery fermentation and maturation vessels, The Brewer, 1997 (12)
[5] 刘信中．CIP系统在啤酒厂的应用，中国啤酒,2004(2)
[6] 谭天恩等．化工原理．第二版．化学工业出版社，1998．5
[7] 管敦仪．啤酒工业手册．修订版．中国轻工业出版社，1998．9
[8] 庄学兰．浅谈啤酒发酵罐清洗，啤酒科技，2004 (5)
[9] 陈建元．啤酒用不锈钢的腐蚀与防护措施，啤酒世界，2003 (3)
[10] ANDREW BALL. Some thoughts on c.i.p, in the brewing industry, The Brewer, 1999 (3)
[11] DOUG DYKES. Cip systems grow in importance, Brewers' Guardian, 2001(1)
[12] KEITH GINGELL, SOPURA N.V., BELGIUM. Latest developments in acid cleaning and related sanitation in breweries,The Brewer, 1999 (4)
[2] 康宏．常见啤酒有害菌的主要污染途径及检测，啤酒科技，2001(6)
[3] 陈建元．CIP，啤酒生产系统的清洗与灭菌，中国啤酒,2001(2)
[4] THOMAS GRUNEWALDER. Cleaning and disinfection of brewery fermentation and maturation vessels, The Brewer, 1997 (12)
[5] 刘信中．CIP系统在啤酒厂的应用，中国啤酒,2004(2)
[6] 谭天恩等．化工原理．第二版．化学工业出版社，1998．5
[7] 管敦仪．啤酒工业手册．修订版．中国轻工业出版社，1998．9
[8] 庄学兰．浅谈啤酒发酵罐清洗，啤酒科技，2004 (5)
[9] 陈建元．啤酒用不锈钢的腐蚀与防护措施，啤酒世界，2003 (3)
[10] ANDREW BALL. Some thoughts on c.i.p, in the brewing industry, The Brewer, 1999 (3)
[11] DOUG DYKES. Cip systems grow in importance, Brewers' Guardian, 2001(1)
[12] KEITH GINGELL, SOPURA N.V., BELGIUM. Latest developments in acid cleaning and related sanitation in breweries,The Brewer, 1999 (4)
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