A high-efficiency continuous membrane screening self-priming liquid vinegar fermentation equipment and process

Abstract

The invention discloses a high-efficiency continuous film-sieving self-suctioning type liquid vinegar fermentation device and process, and belongs to the field of brewing devices. The high-efficiency continuous film-sieving self-suctioning type liquid vinegar fermentation device comprises a tank body, a cold water pool, a mother liquor sieving circulation pipeline and a wine liquor feeding device. The high-efficiency continuous film-sieving self-suctioning type liquid vinegar fermentation device is characterized in that the tank body is internally provided with a spiral cooling pipe, one end of the spiral cooling pipe is communicated with a cooling water pipe entering the lower part of the tank body, and the other end of the spiral cooling pipe is communicated with a cooling water pipe entering the upper part of the tank body; the cooling water pipe is communicated with the cold water pool to form a cooling water pipeline; the cooling water pipeline is provided with a circulating pump for driving cooling water to circulate; the lower part of the tank body is provided with the mother liquor sieving circulation pipeline to be communicated with the inner part of the tank body; the upper end of the tank body is provided with an air inlet pipe which is internally provided with the wine liquor feeding device; and the lower end of the tank body is provided with a motor for driving a stator and a rotor in the tank body to rotate. The high-efficiency continuous film-sieving self-suctioning type liquid vinegar fermentation device disclosed by the invention has the advantages that the structure is reasonable, the operation is simple, and continuous vinegar discharging and continuous sieving of strong thalli of acetic bacteria are maintained, so that electrical-energy waste at the separation interval is reduced.

Description

technical field [0001] The invention belongs to the field of vinegar brewing, in particular to a high-efficiency continuous membrane screening self-priming liquid vinegar fermentation equipment and process. Background technique [0002] After the 1970s, submerged fermentation was gradually adopted in the production of vinegar by liquid fermentation. After liquefaction, saccharification and alcohol fermentation of starchy raw materials, the wine mash was sent into the fermenter, and the acetic acid bacteria liquid that was purely cultivated and expanded step by step was added to control the temperature and temperature of the product. Ventilation can accelerate the oxidation of ethanol to generate acetic acid and shorten the production cycle. There are many types of fermentation tanks, and self-priming fermentation tanks are now used. It was first used in the production of vinegar by the Federal Republic of Germany in the early 1950s. Japan and European countries have adopted...

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Problems solved by technology

[0003] In the production process of liquid submerged fermentation vinegar, the division method of 3 / 4-1 / 2 is often used. Each time the acetic acid rises to the acidity required for production, 3 / 4-1 / 2 of the vinegar liquid is divided, and the rest is used as the next batch of production. Add 3 / 4-1 / 2 of the wine to the seeds, and continue to ferment and produce. This is a semi-continuous production method, which is adopted by most domestic enterprises, but this method also has defects: first, it has just been divided for 4 hours Internally, because acetic acid bacteria need to add value, the acid production rate is only 50% of the normal rate, resulting in energy waste; second, the bacteria are prone to aging after a long time of use, resulting in a decrease in the acid production rate

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