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Fermented grain airing and yeast adding device and method for controlling pit entry temperature of yeast liquor fermentation fermented grains by virtue of device

A humidification device and grain grain technology are applied in the field of grain grain spread air-drying and koji device, which can solve the problem of difficulty in controlling the temperature of koji wine fermented grains entering a cellar, and achieve the effects of good wine quality and good wine yield.

Inactive Publication Date: 2016-03-23
ANHUI UNIVERSITY OF TECHNOLOGY AND SCIENCE
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Problems solved by technology

[0007] The purpose of the present invention is to provide a device for adding koji grains for airing and a method for controlling the temperature of koji wine fermented grains entering the cellar by using the device for spreading and adding koji grains, so as to solve the problem of the temperature of koji wine fermented grains entering the cellar in the prior art Uncontrollable Technical Defects

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  • Fermented grain airing and yeast adding device and method for controlling pit entry temperature of yeast liquor fermentation fermented grains by virtue of device
  • Fermented grain airing and yeast adding device and method for controlling pit entry temperature of yeast liquor fermentation fermented grains by virtue of device

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Embodiment Construction

[0037] The specific embodiments of the present invention will be further described below in conjunction with the accompanying drawings.

[0038] Such as figure 1 and figure 2 The shown grain dregs spreading and adding koji device includes a drying device, several blowing devices 1, several humidifying devices 9, several temperature control devices 2, a turning device 13 and feeding devices arranged at both ends of the drying device. device and discharge device.

[0039] The discharge device includes a discharge support 5, a curved device arranged on the top of the discharge support 5 and a mixing discharge device arranged at the bottom of the discharge support 5; A connecting shaft with a long groove in the axial direction and a V-shaped lower curved hopper 10 arranged on the connecting shaft, the lower curved driving device drives the connecting shaft to rotate; the mixing discharging device includes a mixing discharging driving device and a cage-stirring mechanism 11, th...

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Abstract

The invention discloses a fermented grain airing and yeast adding device and a method for controlling pit entry temperature of yeast liquor fermentation fermented grains by virtue of the device. The device comprises an airing device, more than one air blowing device (1), more than one temperature control device (2) and a feeding device and a discharging device which are arranged at two ends of the airing device; and the method comprises the following steps: starting an airing chain plate driving device; detecting temperature of fermented grains inside a wind chamber; selecting to connect a cooling medium or a heating medium; controlling the temperature of the fermented grains; and starting a yeast supply driving device and the mixed discharging device, and feeding the fermented grains into a pit. The device and the method disclosed by the invention have the beneficial effects that the pit entry temperature of the fermented grain is kept within the optimum range of 16-18 DEG C by controlling the temperature of air blown by the air blower, so that the best liquor yield and liquor quality are achieved.

Description

technical field [0001] The invention discloses a koji adding device for drying grain grains and a method for controlling the temperature of koji wine fermented grains entering a cellar by using the device, which belongs to the technical field of liquor brewing. Background technique [0002] With its unique style, Chinese koji liquor is deeply loved by consumers and is a typical representative of distilled liquor in the world. [0003] The main factors that determine the quality and yield of koji wine are the fermentation status of the distilled grains, and the main factors that affect the fermentation status of the distilled grains of koji wine are the cellar temperature, moisture, acidity, starch, the amount of koji, the amount of bran husks, and the fermented grains, etc. Among the factors, the cellar entry temperature is the most important condition among the factors affecting the fermentation of fermented grains. It is the dominant factor controlling the fermentation of ...

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Application Information

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IPC IPC(8): C12G3/02
Inventor 陶玉贵朱龙宝堵国成
Owner ANHUI UNIVERSITY OF TECHNOLOGY AND SCIENCE
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