Fen-flavor liquor fermentation device

Abstract

The invention discloses a Fen-flavor liquor fermentation device, which relates to the field of liquor processing. The Fen-flavor liquor fermentation device specifically comprises a fermentation barrel, wherein the top end of the fermentation barrel is fixedly provided with a feeding tube communicated with the fermentation barrel, and the middle portion of the feeding tube is provided with a screwrod with the lower end extending into the fermentation barrel and also provided with a feeding tray matched with the screw rod in a threading manner; the lower end of the screw rod is fixedly providedwith an electromagnet, the bottom of the feeding tray is provided with a permanent magnet, and the lower end of the feeding tube is provided with a touch switch electrically connected with the electromagnet; a dispensing pipe is arranged outside the feeding tube, a dispensing passage communicated with the fermentation barrel is formed between the dispensing pipe and the feeding tube, and the dispensing passage is a venturi tube; the upper portion of the fermentation barrel is provided with a yeast storage box, a red aspergillus storage box and a warm water box which are respectively providedwith a pipeline I, a pipeline II and a pipeline III for communicating each storage box and the middle portion of the dispensing passage; and the upper end of the dispensing passage is provided with asupercharging fan connected with the feeding tube in a rotating manner, and when the feeding tray rotates, the supercharging fan is driven to rotate. The device can automatically dispense rice to be fermented.

Description

technical field [0001] The invention relates to the field of liquor processing, in particular to a fragrance type liquor fermentation device. Background technique [0002] Liquor is a unique product of the Chinese nation and has a long history. The traditional liquor brewing process has six major characteristics: First, the brewing process uses three fermentations and three distillations. The second is the fermentation of dry and wet materials, which tastes spicy but not soft. The third is that miscellaneous bacteria are likely to be produced when brewing low-alcohol wine (generally, miscellaneous bacteria will be produced below 42 degrees). Fourth, due to poor control of the fermentation temperature, there are problems in the quality of wine produced in dog days and three or nine days. The 5th, the remaining trace element of burning distillation of Qingxiang liquor is very limited, has been the bottleneck problem in the firing of Qingxiang liquor always. Sixth, it is di...

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Problems solved by technology

The second is the fermentation of dry and wet materials, the taste is spicy, not soft

Fourth, due to the poor control of the fermentation temperature, there are problems with the quality of wine produced in dog days and three or nine days

Fifth, trace elements remaining in the burning and distillation of Qingxiang liquor are very limited, which has always been the bottleneck problem in the firing of Qingxiang liquor

Sixth, it is difficult to adjust the taste of liquor, and the effect is not good

However, because there is always a certain deviation in artificial ingredients, it will lead to deviations in the taste of the final brewed liquor, and manual mixing is time-consuming and laborious, and it is difficult to ensure uniform mixing

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