Saccharification fermentation tank for production of novel rice-fragrant liquor

Abstract

The invention discloses a saccharification fermentation tank for production of novel rice-fragrant liquor, and the saccharification fermentation tank comprises a tank body, a feed port arranged on the tank body top, a respiration valve, an upper man hole, a water inlet, a miller plate jacket externally coating the tank body, a lower man hole, a liquid level sensor, a handrail, a landing leg, a cone bottom temperature sensor arranged on a cone bottom, a circular tube, a sampling port and a discharge port located at the bottom of the tank body; the saccharification fermentation tank is characterized in that: the tank body comprises three parts of a cone top, a cylinder and the cone bottom, and adopts a structure of three layers, the inner and the outer layer are stainless steel materials, and the middle layer is an aluminum silicate thermal insulation material; the circular tube is positioned on the outer side of the tank body and connects the upper man hole and the cone bottom. The saccharification fermentation tank has the advantages of convenient operation, good energy saving effect, low tank body manufacturing cost, convenient maintenance, full material stirring and high health level, and the like, is conductive to saving energy and strengthening saccharification and fermentation process, and can improve the yield of the liquor, is contribute to the implementation of scientific management and mechanical supporting, is not influenced by the season, and adapts to the development of production.

Description

technical field [0001] The invention relates to a saccharification and fermentation tank, in particular to a saccharification and fermentation tank for producing novel rice-flavored liquor. Background technique [0002] Rice-flavored liquor has a long history. Many experts and scholars recommend it as the origin of Chinese liquor, and rice-flavored liquor is brewed by biological fermentation. In addition, it is rich in nutrition, green and healthy, and has no evil smell. It has a high reputation in the historical records of the Chinese nation. At present, the brewing process is mostly used to saccharify in the saccharification tank first, and then ferment in the fermentation tank. There are disadvantages such as small volume of saccharification equipment and fermentation equipment, large production area, serious energy waste, large investment, poor continuous production and automatic control. , in order to adapt to the current full use of space, save the building area of ​​...

AI Technical Summary

Problems solved by technology

At present, the brewing process is mostly used to saccharify in the saccharification tank first, and then ferment in the fermentation tank. There are disadvantages such as small volume of saccharification equipment and fermentation equipment, large production area, serious energy waste, large investment, poor continuous production and automatic control. , in order to adapt to the current full use of space, save the building area of ​​the plant, improve the operating conditions, maintain the characteristics of the traditional saccharification and fermentation process, etc., which is conducive to energy saving, the strengthening of the saccharification and fermentation process and the improvement of the wine yield, and is also conducive to scientific management and mechanization. implementation, and is not affected by seasons, and adapts to the development of production. Therefore, a new type of saccharification and fermentation tank for the production of rice-flavored liquor is needed

Images