Wine grains stacking fermentation device

Abstract

The invention discloses a stacking fermentation device for fermenting grains. The device comprises a rack and a stacking chamber, wherein a conveying belt is used for dividing an inner cavity of the stacking chamber into a cloth cavity and a vent cavity; a plurality of vent windows are formed in a side wall of the stacking chamber; a baffle is arranged at a side part of the stacking chamber; vent holes are formed in the baffle; a plurality of lower vent windows are formed in the side part of the stacking chamber; a plurality of upper vent windows are formed in an upper part of the stacking chamber; the lower vent windows, the vent windows and the upper vent windows are formed in the stacking chamber along a conveying direction of the fermenting grains in sequence respectively; one compartment is at least formed in the cloth cavity of the stacking chamber along the conveying direction of the fermenting grains; an inner cavity of the compartment is communicated with the vent cavity in the lower part; vent holes for communicating the cloth cavity with the inner cavity of the compartment are formed in side walls of the compartment respectively. According to the device, the stacking chamber is enabled to form natural air convection; temperatures at all parts of the fermenting grains are accurately controlled; the contact area of microorganisms and air in a fermentation process is enlarged, so that microbial metabolism is relatively vigorous and full fermentation of the microorganisms is guaranteed.

Description

technical field [0001] The invention relates to a device for stacking and fermenting fermented grains. Background technique [0002] Sesame-flavored liquor is fermented with koji-added fermented grains before entering the tank for fermentation. This accumulation and fermentation process is an important stage in which the series of protein degradation products are converted into pyrazine-like aroma components under certain conditions, which affects the growth of microorganisms. The important factor of metabolism and material conversion is temperature. The accumulation temperature of sesame-flavored liquor is 45-50°C. Generally, the thickness and width of the accumulation of wine grains are relatively large. The current fermentation equipment for accumulation of wine grains is a closed box structure. Its air permeability is poor, and fans are generally used to ventilate the bottom of the wine grains. The controllability of the temperature of the wine grains is poor, and the en...

AI Technical Summary

Problems solved by technology

[0002] Sesame-flavored liquor is fermented with koji-added fermented grains before entering the tank for fermentation. This accumulation and fermentation process is an important stage in which the series of protein degradation products are converted into pyrazine-like aroma components under certain conditions, which affects the growth of microorganisms. The important factor of metabolism and material conversion is temperature. The accumulation temperature of sesame-flavored liquor is 45-50°C. Generally, the thickness and width of the accumulation of wine grains are relatively large. The current fermentation equipment for accumulation of wine grains is a closed box structure. Its air permeability is poor, and fans are generally used to ventilate the bottom of the wine grains, the temperature controllability of the wine grains is poor, and the energy consumption is high, which greatly increases the production cost

Images