Fen-flavor liquor fermentation device

A technology of fragrance-flavored liquor and fermentation equipment, which is applied in the field of liquor processing, and can solve the problems of liquor taste deviation, difficulty in liquor taste, spicy taste, etc., and achieve the effect of avoiding accumulation

Active Publication Date: 2018-01-23
浙江天关山酒业股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

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 bottl

Method used

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  • Fen-flavor liquor fermentation device
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Experimental program
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Effect test

Embodiment 1

[0033] like figure 1 , figure 2As shown, the Fen-flavor liquor fermentation device of this embodiment includes a fermenter 10, and a feeding cylinder 20 communicating with the fermenter 10 is fixed on the top of the fermenter 10. The middle part of the feeding barrel 20 is provided with a screw rod 40 coaxial with the feeding barrel 20 , the lower end of the screw rod 40 extends into the fermenter 10 , and the lower end of the screw rod 40 is fixed to the bottom of the fermenter 10 . The feeding cylinder 20 is provided with a feeding tray 21 threadedly matched with the screw rod 40, and the helix angle of the thread that the screw rod 40 and the feeding tray 21 cooperate with each other is 58°, so that the thread does not have self-locking performance, that is, the feeding tray 21 It can slide downward under the action of its own gravity, and due to the threaded cooperation with the screw rod 40, the feeding tray 21 will rotate simultaneously during the downward sliding proc...

Embodiment 2

[0042] The difference between the second embodiment and the first embodiment is that in the second embodiment, the booster fan and the connecting ring are welded together, that is, when the feeding disc rotates, the booster fan rotates synchronously.

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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...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 王东芹
Owner 浙江天关山酒业股份有限公司
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