Stainless steel fermenting tank for yellow wine fermentation

Abstract

The invention discloses a stainless steel fermenting tank for yellow wine fermentation, which has the advantages of small working field and good fermenting effect. The stainless steel fermenting tank comprises a long slot-shaped stainless steel fermenting tank body. A discharging pipe is arranged on one side of the lower end of the stainless steel fermenting tank body, and a temperature adjustingdevice is arranged on the stainless steel fermenting tank body.

Description

technical field [0001] The invention relates to a fermentation tank used in the fermentation of yellow rice wine. Background technique [0002] The existing rice wine fermentation process mainly includes two processes: pre-fermentation and post-fermentation, wherein the pre-fermentation process of rice wine includes: soaking rice——steaming rice—adding wine medicine and mixing well—building a nest—adding water— Add wheat koji to feed the rice - main fermentation - beating unstrained grains. The post-fermentation process of rice wine includes: post-fermentation-pressing, cooking, sterilization, and filling. In the pre-fermentation process of rice wine, the above-mentioned nest building, water addition, wheat koji feeding, main fermentation and unstrained grains are all carried out in large tanks, which are generally made of ceramic materials. The volume is relatively small, generally 140 kg. Therefore, many large tanks need to be used in the pre-fermentation process, which t...

AI Technical Summary

Problems solved by technology

In the nest-making process, a cone-shaped cavity needs to be cut out in the middle of the rice in each large vat. Due to the small volume of a single large vat, the heat loss inside the large vat is relatively fast, and the temperature rise of the rice is relatively slow. , the saccharification speed and saccharification efficiency are relatively low, and it is difficult to maintain the same temperature in each vat, which affects the fermentation efficiency, especially when the external temperature is high or low, because it is difficult to control the temperature in the vat Adjustment, it is difficult to achieve normal fermentation

At the same time, due to the large number of large cylinders, it is not conducive to the realization of mechanized and automatic transportation during the feeding process

In the brewing process, it is necessary to move one vat by one vat, and the rice at the bottom of the large vat needs to be picked up manually to the suction port. The operation is very troublesome and the work efficiency is low, which is not conducive to the realization of automatic control.

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