Pneumatic bending press and bending method

Abstract

The invention relates to a pneumatic bending press and a bending method used for bending the koji blocks during a liquor production process. The invention provides the pneumatic bending press with the characteristics of energy preservation, environmental protection, high production efficiency, simple structure and good effect of slurry extraction of the koji blocks. The invention also provides the bending method by using the pneumatic bending press, which is characterized in that by twice additions and one time vibration compression, the inner part of the koji blocks has uniform tightness, due to high frequency multiple koji blocks surface compression, the surface of the koji blocks is moved, so that the slurry extraction and membrane sealing effects on the surface can be reached. The bending method comprises the following steps: 1, first addition is carried out in a mold box; 2, secondary addition is carried out in the mold box which completes the first addition; 3, the vibration andcompression are carried out on the koji blocks in the mold box by a compressing apparatus; and 4, outputting the koji blocks.

Description

technical field [0001] The invention relates to a koji machine used for pressing koji blocks in the liquor production process, especially a pneumatic koji machine, and also relates to a koji buckling method using the pneumatic koji machine. Background technique [0002] In the liquor brewing process, the quality of the koji pressing process and the koji block forming equipment directly affects the fermentation quality of the koji block, thereby affecting the quality of the liquor. High-quality liquor is inseparable from a good koji process, and the quality of the koji is largely determined by the koji forming equipment. With the large-scale production of liquor, it is an inevitable choice for the koji-making process in liquor production to replace artificial koji with a koji press. At present, the koji machine used in most wineries is a hydraulic koji machine. This equipment has the following disadvantages: the "Baobao koji" produced by the liquor factory is fed by flat scr...

AI Technical Summary

Problems solved by technology

At present, the koji machine used in most wineries is a hydraulic koji machine. This equipment has the following disadvantages: the "Baobao koji" produced by the liquor factory is fed by flat scraping, and the thickness of the raw materials in the mold cavity of the koji block is uniform, so the compression In the end, it will inevitably cause the periphery to be too tight and the middle to be too loose. The middle convex part of "Baobaoqu" often shows signs of cracking, and due to the limited number of moldings, it cannot achieve the surface pulping effect required by the koji making process; , resulting in a large amount of water loss in the early stage, affecting the fermentation quality of the koji block, thereby affecting the quality of liquor; After 7 to 9 times of pressing t

Images