Aroma recovery type high-efficiency fermentation device for kiwi fruit wine

Abstract

The invention discloses an efficient kiwi fruit wine fermentation device capable of realizing total aroma recovery. A fermentation barrel and a tail gas purifier are connected through a flange; a stirring motor is connected with a conical cover through a hollow shaft and then inserted into the fermentation barrel, blades and liquid inlets are arranged in the conical cover, air inlets are evenly and circumferentially distributed and formed in the upper part of the hollow shaft, a liquid moving plate is arranged in the fermentation barrel and placed on a bottom valve after being connected with a hollow pipe shaft, and the conical bottom of the fermentation barrel is connected with a compressed air pipe; a jacket is arranged outside the tail gas purifier, a middle pipe and a spiral fin cylinder are arranged inside the tail gas purifier to form a jacket structure, and a cyclone is arranged at an outlet of the tail gas purifier. Supplement of air (oxygen) in the fermentation barrel is automatic and convenient, the liquid flow mixing action is complete and full, and the fermentation efficiency is very high; the device can prevent material deposition and blockage conveniently, reliably and efficiently; the tail gas purifier is multi-stage, efficient and very good in heat transfer, mass transfer and gas-liquid separation effect, aroma leakage is effectively prevented, and automatic and efficient fermentation of total aroma type kiwi fruit wine is realized.

Description

technical field [0001] The invention relates to an aroma full-recovery high-efficiency fermentation device for kiwi fruit wine. Background technique [0002] Making kiwi fruit wine by fermenting kiwi fruit pulp and juice is an important part of kiwi fruit intensive processing, which is beneficial to extending the industrial chain of kiwi fruit processing and increasing the added value of kiwi fruit, which is of great significance. [0003] However, the existing kiwi fruit wine fermentation mainly adopts the traditional semi-closed fermentation. First, the air (oxygen) blowing is not sufficient and inconvenient. The fermentation of kiwi fruit wine is slow, takes a long time, and the efficiency is low. It is necessary to add a special air blower. The second is that the aroma is easy to leak, which has a great influence on the flavor of the kiwi fruit wine product, but if it is not properly sealed, it will easily cause safety accidents such as explosions. [0004] Therefore, i...

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Problems solved by technology

[0003] However, the existing kiwi fruit wine fermentation mainly adopts the traditional semi-closed fermentation. First, the air (oxygen) blowing is not sufficient and inconvenient. The fermentation of kiwi fruit wine is slow, takes a long time, and the efficiency is low. It is necessary to add a special air blower. Injecting equipment, increasing equipment investment, also causes unnecessary troubles; second, the aroma is easy to leak, which has a great impact on the flavor of kiwi fruit wine products, but if it is not properly sealed, it is easy to cause safety accidents such as explosions

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