Temperature humidification system for liquor making plant

Abstract

The invention discloses a temperature humidification system for a liquor making plant. The temperature humidification system comprises a plant body, a wet film layer is arranged at the top in the plant body and is transversely erected on the walls on the two sides of the plant body, a stretchable rod is arranged at the bottom of the middle of the wet film layer, and a temperature and humidity sensor is arranged at the other end of the stretchable rod; an upper filter net window and a lower filter net window are arranged on the two side walls of the plant body, a motor is arranged between the upper filter net window and the lower filter net window, and a draught fan set is arranged on the left side of the left side wall of the plant body; a transverse pipe is arranged at the top of a separating layer, a plurality of atomized nozzles are arranged at the bottom of the transverse pipe, a high pressure controller is connected to the transverse pipe through a pipe, and a plunger pump is connected to the high pressure controller through a pipe; a control box is arranged at the left end of the plunger pump, a water storage pool is connected to the plunger pump through a pipe, and a refined filtering net is arranged at the top in the water storage pool; and a back wall is arranged on the right side of the outer wall of the plant body, an adhering net is arranged on the left side wall of the back wall, a plurality of steel rings are arranged at the top of the portion between the back wall and the outer wall of the left side of the plant body, and a communication pool is arranged at the bottom of the back wall.

Description

technical field [0001] The invention relates to the technical field of liquor brewing, in particular to a temperature humidification system for a liquor brewing workshop. Background technique [0002] One of the foundations of modern brewing is microbiology and biochemistry. Since the Republic of China, research on brewing microorganisms has been carried out, and microorganisms have been screened from Daqu and Xiaoqu. From the 1930s to the 1970s, the main purpose was to study the starch decomposition ability of koji microorganisms. In order to improve the yield of wine, such as the work done in the 1950s and 1960s on the summary and improvement of Daqu production technology; since the 1980s, attention has been paid to the influence of the metabolites of distiller's yeast and microorganisms in wine cellar mud on the flavor of wine, in order to improve The quality of liquor, the current liquor brewing process tends to be workshop-based. Through the overall control of the ferme...

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Problems solved by technology

[0002] One of the foundations of modern brewing is microbiology and biochemistry. Since the Republic of China, research on brewing microorganisms has been carried out, and microorganisms have been screened from Daqu and Xiaoqu. From the 1930s to the 1970s, the main purpose was to study the starch decomposition ability of koji microorganisms. In order to improve the yield of wine, such as the work done in the 1950s and 1960s on the summary and improvement of Daqu production technology; since the 1980s, attention has been paid to the influence of the metabolites of distiller's yeast and microorganisms in wine cellar mud on the flavor of wine, in order to improve The quality of liquor, the current liquor brewing process tends to be workshop-based. Through the overall control of the fermentation workshop, the brewing quality of liquor can be better grasped, but because the temperature and humidity in the workshop also affect the liquor brewing quality, but most of the workshops are in direct contact with the external air during brewing, the brewing temperature cannot be controlled, and the air humidity cannot meet the requirements of ideal brewing. At the same time, a large number of bacteria in the air will cause brewing failure in serious cases

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