Aroma non-leakage high-efficiency fermentation device for kiwi fruit wine

Abstract

The invention discloses an aroma non-leakage high-efficiency fermentation device for kiwi fruit wine. The fermentation tank and the tail gas purifier are connected through a flange; the stirring motor is connected to the cone cover through a hollow shaft and then inserted into the fermentation tank. Holes, the upper part of the hollow shaft has air inlets that are evenly distributed around the shaft circumference, and the fermenter is equipped with a liquid inlet and a return pipe that passes out of the barrel body on the bottom valve, and the conical bottom of the fermenter is connected to the compressed air pipe; the exterior of the exhaust gas purifier A jacket is provided, and an intermediate pipe and a spiral finned tube are provided inside to form a jacket structure, and a cyclone is provided at the outlet of the exhaust gas purifier. The air (oxygen) in the fermentation barrel of the present invention is automatically and conveniently supplemented, the mixing effect of the liquid flow is perfect and sufficient, and the fermentation efficiency is very high; it is convenient, reliable and efficient to prevent material deposition and blockage; the tail gas purifier is multi-stage and efficiently completes heat transfer, mass transfer, gas The liquid separation effect is particularly good, which can effectively prevent the leakage of aroma and realize the automatic and efficient fermentation of full-flavor kiwi fruit wine, which is of great value.

Description

technical field [0001] The invention relates to an aroma non-leakage 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, if ...

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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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