Stirring and oxygenating fruit vinegar fermentation device

Abstract

The invention discloses a stirring and oxygenating fruit vinegar fermentation device, which mainly comprises a fermentation tank body and a stirring and oxygenating device, wherein the stirring and oxygenating device comprises a stirrer and an inflating pipe; both a stirring shaft and a stirring blade of the stirrer are of hollow structures with interior gases communicated, and the surfaces of the stirring shaft and the stirring blade are provided with a plurality of gas holes; and the first end of the inflating pipe is arranged outside the fermentation tank body and the second end is arranged inside the fermentation tank body and is communicated with gas in the lower end of the stirring shaft. The device can achieve uniform oxygenation during stirring, so that the problem that gas and fermented materials are not mixed uniformly during fermenting is solved; in addition, by setting an oxygen flow controller and an oxygen content monitoring device, the fermentation device can automatically control an oxygen addition so as to keep a stable oxygen content; and the fermentation device has the advantages that the device is easy to control the oxygen content during fermenting, is able to guarantee uniform oxygen distribution, is capable of effectively reducing acetic acid loss and the like.

Description

technical field [0001] The invention relates to a fermentation device, in particular to a stirring and oxygenating fruit vinegar fermentation device for fruit vinegar production. Background technique [0002] Fruit vinegar has a long history and was quite popular in France as early as the 10th century. At present, the consumption of fruit vinegar is increasing day by day, especially apple cider vinegar and grape vinegar. The fermentation process of fruit vinegar is an aerobic fermentation process, in which acetic acid bacteria are strictly aerobic microorganisms, and the oxygen content and stability of the fermenter directly affect the fermentation time and taste of fruit vinegar. [0003] At present, there are generally two stirring methods in the existing fruit vinegar fermentation device. One is to install a motor on the top of the tank. The amount of liquid contact with air is small and the fermentation is not sufficient. The other is to install a motor at the bottom o...

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Problems solved by technology

[0003] At present, there are generally two stirring methods in the existing fruit vinegar fermentation device. One is to install a motor on the top of the tank. The amount of liquid in contact with air is small, and the fermentation is not sufficient

The other is to install a motor at the bottom of the fermentation tank, and the main shaft of the agitator rises from the bottom of the tank into the tank. The disadvantage is that the fermentation liquid is tossed and mixed slowly, the upper part of the fermentation material is exposed to less air, and the mixing of gas and materials is not sufficient. long

[0004] In addition, when the amount of gas introduced into the existing fruit vinegar fermenter is too large, it is easy to discharge the acetic acid produced in the fermentation process along with the air out of the fermenter, resulting in low acetic acid content. Therefore, how to make the oxygen content in the fermentation process stable and stable? Mixing evenly and effectively avoiding the loss of acetic acid is very important for the production of fruit vinegar

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