Lead the team to develop a group of new products with market leadership and strategic significance to win gold in the world's top beer competitions——
Yin Hua: Constantly "fermenting" new Tsingtao beer products
Not long ago, the Prince Seaweed Soda launched by Tsingtao Brewery Group made a stunning appearance, blowing a soda whirlwind on a hot summer day. Behind this masterpiece of the transformation of industry-university-research achievements, Yin Hua, the director of Tsingtao Brewery Group's Research and Development Center and the deputy director of the State Key Laboratory of Beer Biological Fermentation Engineering, is indispensable. How to remove the sea fishy smell, how to maintain a clear and transparent appearance, and how to transform the scientific research results on the product side, these key technical problems were all broken by Yin Hua's team.
The success of seaweed soda is not accidental. Prior to this, Yin Hua led the team to build a market-oriented new product development platform, forming six core technologies and more than 100 peripheral technologies. A number of new products with market leadership and strategic significance were continuously launched. August , Dark beer, white beer, Pearson, IPA, fruit beer, etc. have been well received by consumers ...
Over the past 24 years, Yin Hua's mission to seize the commanding heights of the technology and polish the "national font" brand has always been with Yin Hua, as she gradually grew from an ordinary craftsman to a technology leader in beer bio-fermentation.
■ Yin Hua led the team to continuously develop new products.
Compared with the office from 9 to 5 in the morning, Yin Hua said that she prefers to enter the factory and laboratory front line. "Do not love red clothes and work clothes" is an impression she left to many people. In the brewery, no matter what time I saw her, she was always in a tooling, holding a section inspection logbook in her hand, recording the problems encountered at any time, correcting and resolving in time. This habit has remained to this day. 7 years of continuous front-line factory experience has laid a solid technical management foundation for Yin Hua to engage in research and development. Since 2002, Yin Hua has been transferred to the Tsingtao Brewery Research and Development Center to maximize the "artisan spirit" of excellence and pursuit of perfection in quality optimization, technological innovation, and product innovation.
The brewing process principle is the "constitution" of Tsingtao's process, which is related to the consistency of product taste. As the first drafter, Yin Hua participated in the discussion and preparation of all 19 brewing process principles, inherited and innovated the century-old process of Tsingtao Brewery, and achieved unified production in more than 60 factories through the unified implementation of key processes and technical standards. Taste beer consistency control.
In 2006, Yinhua first applied TTL-25 yeast, which created the "Yeast 1 + 1" mode of Tsingtao Beer, which increased the fermentation capacity of the second brand by more than 30%. Through the continuous screening and rejuvenation of the main brand yeast, optimizing performance and taste, the current rejuvenation yeast test has exceeded 100 generations, breaking the historical limitation of only 5 generations of yeast in the factory.
Someone once asked her which of the Tsingtao Brewery's 9 series and more than 70 new products was the one that made her most memorable? Her answer was: Pearson.
"For a while, I didn't even dare to face the calendar, because every time I tore off one, I felt that I was one step closer to the deadline. At work, during meals, and when walking, I was full of this product. , Even in dreams, there will often be images of fierce discussions with everyone. "Pearson's research and development process, Yin Hua still vividly remember. Everything starts from scratch. Brand new yeast, brand new raw materials, brand new technology, 6 professional research laboratories join forces to complete 43 batches of pilot tests, 8 rounds of large-scale production tests, from raw materials, wort, process tracking More than 4,000 inspections and tastings have been performed on the finished wine ...
What is the secret of success? Yin Hua told reporters: "Whenever I can't find a breakthrough in the tangle, I always remind myself to persist, persist, and persist again. It is with this persistence that my colleagues and I made the impossible one possible. "
On November 14, last year, Tsingtao Beer Pearson stood out from 2344 beers in 51 countries around the world and won the "European Beer Star" award. This is not easy. "European Beer Star" is the world's top competition, and Pearson is named after the European place of beer category. In this evaluation, "picking the stars" is the highest recognition of the results of research and development work. Not only Pearson, but in recent years, the dark beer led by Yinhua and August have successively won the gold medal in the World Beer Championships, and won three gold and three silver achievements in the world's top beer competitions.
Over the years, Yin Hua has hosted and participated in a number of national, provincial and municipal scientific research projects, published dozens of papers, participated in the preparation of two monographs on "Beer Production Technology" and "Fermented Food Science", authorized dozens of invention patents, and drafted enterprises. More than ten standards.
"Through product innovation, we will continue to introduce new products to meet and lead the market. As the leader of Tsingtao Brewery R & D, this is my responsibility and mission." Yin Hua said.
(Reporter Zhou Xiaofeng of Qingdao Daily / Qingdao Guan / Qingbao Daily)