Edible vinegar preparation fermentation tower

Abstract

The edible vinegar preparation fermentation tower provided by the application of the present invention is provided with a pouring feeding mechanism, an acetic acid bacteria inhabiting section and a liquid submerged fermentation section from top to bottom in the tower, and the acetic acid bacteria inhabiting section is a porous sandwich plate in the tower The carbon material filling section on the top, and the liquid submerged fermentation section in the tower under the porous sandwich plate. The air distributor is inserted into the acetic acid bacteria inhabiting section through the porous sandwich plate, and the air distributor is an empty cylinder with a number of air holes evenly arranged. This technical solution is more suitable for the research and production of new products in technical research and development, reducing the development cycle and investment of new products, and at the same time ensuring the stable increase of acetic acid production and yield.

Description

Technical field [0001] The application of the present invention relates to a tower vinegar fermentation tower, a fermentation preparation equipment for preparing vinegar, especially tower vinegar, by using microbial biochemical methods. Background technique [0002] The production technology of tower vinegar originated from the invention of the Japanese brewer Yasui Nooo in the 1950s. The principle is to make wine with grain moss as raw material, and pour it into a tower tank where acetic acid bacteria inhabit and grow. Basically, through microbial biochemical fermentation reaction, acetic acid is generated by oxidation. [0003] These reactions are all carried out in the fermentation tower. The tower vinegar fermentation preparation tower has the technical characteristics of continuous production, pipeline structure, environmental sanitation, low labor, short production cycle, and high productivity. However, the existing preparation tower equipment has a single product type and c...

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Problems solved by technology

The tower vinegar fermentation preparation tower has technical characteristics such as continuous production, pipeline structure and environmental sanitation, low labor intensity of workers, short production cycle, and high productivity. However, the existing preparation tower equipment has a single type of product, and can only complete the preparation and production of tower vinegar fermentation products. If manufacturers want to increase production in order to meet the increasingly diversified consumer market changes, the existing method can only be to expand and increase equipment, which requires additional allocation of funds, factory land, professionals, new raw materials and ingredients. Increase the investment and increase the cost burden; in addition, the existing fermentation tower structure, due to the stress concentration in the center of the tower, the denser area leads to poor ventilation in the center and the area near the center, which is easy to produce and become a hotbed for miscellaneous bacteria , such as "Sea Moon", its greatest harm to vinegar production is to produce substances like fresh jellyfish, block the gaps in the medium, compete with acetic acid bacteria for space and air, resulting in weakened acid production capacity, and even decomposition of acetic acid, resulting in reduced production speed. The output is reduced, the yield is low, and the product quality is also affected

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