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Intelligent fermentation leaven room

A kind of bending room and intelligent technology, applied in the field of brewing equipment, can solve problems such as low production efficiency, poor working environment, and high labor intensity, and achieve the effects of quality assurance of koji pieces, improvement of production efficiency, and reduction of labor intensity

Active Publication Date: 2013-11-20
KWEICHOW MOUTAI COMPANY
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In this way, the labor intensity of manual work is extremely high, the production efficiency is low, and the working environment is poor.

Method used

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Embodiment Construction

[0019] The technical solution of the present invention is further described below in conjunction with the accompanying drawings, but the scope of protection is not limited to the description.

[0020] Such as figure 1 , figure 2 As shown, a kind of intelligent fermentation room according to the present invention includes a music room body 1, an air-regulating blower 4, an air-regulating blower pipe 8, an air-regulating exhaust pipe 2, a mobile shelf 9 and is arranged on the music room body 1 The external control system 13, the air-regulating blower pipe 8, the air-regulating blower 4, and the air-regulating exhaust pipe 2 are connected in series inside the curved room body 1, so that the air can be evenly blown into the curved room and uniformly exhausted. Both sides of the air-regulating blower 4 are respectively provided with a control valve A3 and a control valve B5, and the mobile shelf 9 is arranged in the curved room body 1, and a plurality of bamboo rafts 10 are arran...

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Abstract

The invention discloses an intelligent fermentation leaven room. The intelligent fermentation leaven room comprises a leaven room body, an air regulating air blower, an air regulating blastpipe, an air regulating exhaust pipe, movable shelves and a control system arranged outside the leaven room body. The air regulating blastpipe, the air regulating air blower and the air regulating exhaust pipe are arranged inside the leaven room body in a series connection mode. A control valve A and a control valve B are arranged on the two sides of the air regulating air blower respectively. The movable shelves are arranged inside the leaven room body. A plurality of bamboo rafts are arranged on each movable shelf. A heating assembly and a humidification assembly are arranged in an air channel of the air regulating air blower. The heating assembly and the humidification assembly are communicated with the air regulating blastpipe respectively. A temperature and humidity measurement assembly is arranged on each movable shelf and connected with the control system through a cable. The control system is used for describing the temperature field and humidity field inside the intelligent fermentation leaven room according to data detected by the temperature and humidity measurement assemblies, the air regulating air blower, the heating assembly, the humidification assembly and the control valves are regulated according to set parameters, and therefore the temperature and humidity inside the intelligent fermentation leaven room are regulated and controlled.

Description

technical field [0001] The invention belongs to the technical field of brewing equipment, and relates to koji block fermentation equipment, in particular to an intelligent fermentation koji room. Background technique [0002] Daqu is one of the raw materials commonly used in the wine making industry, and some wine companies still use it as the main raw material. For example, Maotai-flavored wine manufacturers use Daqu as the main raw material. Therefore, the production of Daqu has become a key process for many wine companies. When Daqu is produced, it is first processed into a turtle-shaped rectangular block, and then stored in a koji room for natural fermentation until it matures, and then the koji block is broken to provide for the next wine-making process. Since the koji pieces are stored in the koji room for a long time, in order to increase the storage capacity and improve the fermentation effect, they are generally stacked in layers and covered with straw. However, d...

Claims

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Application Information

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IPC IPC(8): E04H5/02C12G3/02
Inventor 袁明权刘彬波张杰陈昭华梁俊安唐浩
Owner KWEICHOW MOUTAI COMPANY
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