Frame for manufacturing yeast and frame type yeast manufacturing fermentation method

A technology of shelves and bent blanks, which is applied in the preparation of alcoholic beverages, etc., to achieve the effects of easy production, simple turning operation, and easy ventilation

Active Publication Date: 2012-02-22
SICHUAN TUOPAI SHEDE WINE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006]1. Low utilization rate of curved room
The billets are self-heaped by single-layer fermentation, occupying a period of 30 days in a koji room, and the utilization rate of the koji room is low, and the monthly production of semi-finished koji is only 60-80kg / ㎡; The strength is increased by more than three times, and the utilization rate of the bending room is only 120-160kg / ㎡ for semi-finished products per month;
[0007]2. Heavy dust pollution
The traditional method of making Daqu requires manual turning to control the temperature and humidity. Due to the use of rice husks for the bottom, the manual turning operation will cause large dust, high labor intensity, and serious environmental pollution;
[0008]3. Low production efficiency
However, there are still several significant defects in this method. First, although the number of layers of reclining curves can be increased or decreased according to seasonal needs, and the amount of curvature can be flexibly adjusted, the structure of each layer of curved frames is fixed, and it needs to be stacked when the curved frames are idle. Occupies a large number of warehouses, which increases the difficulty of management, and is not conducive to adjusting the temperature and humidity of the koji (in the process of koji making, it is necessary to adjust the temperature and humidity of the koji by turning the koji to maintain the uniform quality of the koji); the second is to use stainless steel fences , body weight, high cost, and it is not suitable for the attachment of beneficial microorganisms for making koji, which reduces the provenance of koji medicine and is not conducive to maintaining the microbial flora

Method used

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  • Frame for manufacturing yeast and frame type yeast manufacturing fermentation method
  • Frame for manufacturing yeast and frame type yeast manufacturing fermentation method
  • Frame for manufacturing yeast and frame type yeast manufacturing fermentation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] 1. Make the curved frame

[0050] It is designed as five floors and ten columns, the layer distance is 300mm, and the length and width of each column is 2220×680 mm. Each layer is paved with bamboo blocks, and its size is 2200×660×20 mm. The combination of layers and columns adopts pendants and public piles connect.

[0051] 1. Cutting. Cut the steel to the required size with a cutting machine:

[0052] Galvanized steel: 50×3 mm, 300 mm×110 pieces, 40×4.5 mm, 100 mm×110 pieces;

[0053] 15×3 mm, 50 mm×440 pieces.

[0054] Connecting angle steel: galvanized angle steel ∠50×4 mm, 2200 mm×100 pieces, ∠50×4 mm, 680 mm×100 pieces

[0055] Connect the pendant, 14 plain steel: 30 mm x 100 pieces, 60 mm x 400 pieces.

[0056] Reinforced connection block: -40×4 galvanized flat iron: 670 mm×50 pieces

[0057] 2. Drilling. Drill at the center of ∠50×4 galvanized angle steel with a length of 2200mm 14.5 holes, ea...

Embodiment 2

[0077] 1. Make the shelf used for koji making

[0078] The design is six layers and twelve columns, the layer distance is 280mm, the length and width of each column is 2200×680 mm, and the size of each layer is 2180×660×20 mm. The combination of layers and columns is connected by pendants and public piles .

[0079] 1. Cutting. Cut the steel to the required size with a cutting machine:

[0080] Galvanized steel: 50×3, 280 mm×156 pieces, 40×4.5, 100 mm×156 pieces

[0081] 15×3, 50 mm×624 pieces,

[0082] Connecting angle steel: galvanized angle steel ∠50×4, 2180×144 pieces, ∠50×4, 680×144 pieces

[0083] Connect the pendant, 14 plain steel: 30×144 pieces, 60×576 pieces.

[0084] Reinforced connection block: -40×4 galvanized flat iron: 670×72 pieces

[0085] 2. Drilling. Drill at the center of ∠50×4 galvanized angle steel with a length of 2180mm 14.5 holes, each drilled at 20mm at both ends of -40×4 galvanized flat iron 14.5 holes; in 50×3 galvanized steel...

Embodiment 3

[0103] 1. Make the shelf used for koji making

[0104] The design is 4 layers and 9 rows, the layer distance is 350mm, the length and width of each row is 2240×700 mm, and the size of each layer is 2220×680×20 mm. The combination of layers and rows is connected by pendants and public piles.

[0105] 1. Cutting. Cut the steel to the required size with a cutting machine:

[0106] Galvanized steel: 50×3, 350 mm×104 pieces, 40×4.5, 100 mm×104 pieces

[0107] 15×3, 50 mm×416 pieces,

[0108] Connecting angle steel: galvanized angle steel ∠50×4, 2220×72 pieces, ∠50×4, 700×72 pieces

[0109] Connect the pendant, 14 plain steel: 30×72 pieces, 60×288 pieces.

[0110] Reinforced connection block: -40×4 galvanized flat iron: 690×36 pieces

[0111] 2. Drilling. Drill at the center of ∠50×4 galvanized angle steel with a length of 2220mm 14.5 holes, each drilled at 20mm at both ends of -40×4 galvanized flat iron 14.5 holes; in 50×3 galvanized steel pipe 20 mm at one en...

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Abstract

The invention discloses a frame for manufacturing yeast and a fermentation method using the frame to manufacture the yeast. Used yeast blocks are placed on the yeast frame, thereby increasing yield of unit area of yeast rooms and improving utilization rate of the yeast rooms. Temperature and humidity of the yeast blocks can be regulated flexibly by flexibly regulating the number of piles and rowsof the yeast arrangement and the height between piles of yeast blocks, thereby resolving the problem that temperature and humidity of a traditional yeast manufacturing method are difficult to adjust,reducing yeast turning times and reducing labor intensity of workers.

Description

[0001] Technical field: [0002] The invention belongs to the field of liquor production, and in particular relates to a shelf for making Daqu and a fermentation method for making Daqu medicine with the shelf. technical background: [0003] Daqu medicine is a kind of saccharification and fermentation that uses raw wheat (or mixed with barley, peas) as raw material, and inoculates and ferments microorganisms in an open natural environment (including raw materials, air, water, ground, coverings such as straw, etc.). , Flavoring agent. [0004] The traditional Daqu medicinal koji making process includes three major steps, namely, ingredients, billet making and fermentation. Among them, the cultivation of Daqu medicinal bacteria is carried out in a single-layer natural fermentation method on the ground. First, a layer of rice husk is spread on the ground of the Qufang, and then evenly Put the slabs on the edges, cover them with an insulation layer, seal the doors and window...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 李家民
Owner SICHUAN TUOPAI SHEDE WINE
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