Efficient fermentation device for full-aroma kiwi fruit wine

Abstract

The invention discloses an efficient fermentation device for full-aroma kiwi fruit wine. A fermentation vat and a tail gas purifier are connected through a flange; a stirring motor is connected with a cone cover through a hollow shaft and then is inserted into the fermentation vat, blades and liquid inlet holes are formed in the cone cover, air inlets are uniformly distributed and formed in the circumference of the upper part of the hollow shaft, a hydraulic disc in the fermentation vat is connected with a helical conveyor through a shaft, the helical conveyor is arranged on a bottom valve, and the cone bottom of the fermentation vat is connected with a compressed air pipe; a jacket is arranged outside the tail gas purifier, a middle pipe is arranged in the tail gas purifier, and the tail gas purifier and a helical fin tube form a jacket structure, and a cyclone is arranged at an outlet of the tail gas purifier. Air (oxygen) is automatically and conveniently supplemented into the fermentation vat, the liquid mixing action is complete and sufficient, and the fermentation efficiency is high; deposition and blocking of materials are prevented conveniently, reliably and efficiently; the tail gas purifier can complete heat transfer and mass transfer efficiently in a multi-level manner and has a good gas-liquid separation effect, the aroma leakage is effectively prevented, automatic and efficient fermentation of the full-aroma kiwi fruit wine is realized, and the device has important application value.

Description

technical field [0001] The invention relates to a high-efficiency fermentation device for full-flavor 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 can des...

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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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