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Movable fermentation tank for baijiu processing

A mobile fermentation and liquor technology, applied in the field of liquor processing, can solve the problems of inconvenient movement of the fermentation box, difficult removal and fermentation conditions, reduced production quality and production efficiency, etc., so as to improve convenience, increase selectivity, and improve production. The effect of efficiency

Pending Publication Date: 2018-08-24
浙江乌程酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Aiming at the deficiencies of the prior art, the present invention provides a mobile fermenter for liquor processing, which solves the problem that the existing fermenter for liquor processing is very inconvenient to move, and has many limitations and conditions for removal and fermentation in production. The control is very difficult, which greatly reduces the problems of production quality and production efficiency

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  • Movable fermentation tank for baijiu processing
  • Movable fermentation tank for baijiu processing

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Embodiment Construction

[0019] The following will clearly and completely describe the technical solutions in the embodiments of the present invention with reference to the accompanying drawings in the embodiments of the present invention. Obviously, the described embodiments are only some, not all, embodiments of the present invention.

[0020] In describing the present invention, it is to be understood that the terms "center", "upper", "lower", "front", "rear", "left", "right", "top", "bottom", " The orientation or positional relationship indicated by "inner", "outer", etc. is based on the orientation or positional relationship shown in the drawings, which is only for the convenience of describing the present invention and simplifying the description, rather than indicating or implying that the referred device must have a specific orientation , constructed and operated in a particular orientation and therefore should not be construed as limiting the invention.

[0021] In the present invention, term...

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Abstract

The invention discloses a movable fermentation tank for baijiu processing, relating to the technical field of baijiu processing. The movable fermentation tank comprises a fermentation tank body and acover, wherein a breathing valve is fixedly arranged at one top side of the cover, and a thermometer is fixedly installed on another top side of the cover; flanges are mounted on both sides of the fermenting tank body, a bearing column is fixedly mounted on one side of each flange, and a universal bearing is fixedly mounted on the bottom of each bearing column; a support base is arranged below thefermentation tank body. According to the movable fermentation tank for baijiu processing, the sealing performance of the fermentation tank body is enhanced, a worker can place materials convenientlyand detect the fermentation temperature in real time to prevent the over high or too low temperature from affecting the fermentation and avoid the low production quality, the up-down movement is facilitated when materials are fetched, and the matiarial fetching thoroughness is improved, so that the materials are prevented from adhering to the inside of a bin, and the bin can be cleaned easily.

Description

technical field [0001] The invention relates to the technical field of liquor processing, in particular to a mobile fermentation tank for liquor processing. Background technique [0002] Baijiu is a kind of distilled liquor unique to China, and it is one of the eight major distilled liquors in the world (Brandy, Whiskey, Vodka, Gin, Rum, Tequila, Sake, Chinese liquor Spirit) It is made from starch or sugary raw materials or obtained by distillation after fermentation. It is also called shochu, old white dry, burnt knife, etc. After liberation, it is called white wine. The wine is colorless (or slightly yellow) transparent, and the smell is pure and pure The entrance is sweet and refreshing, with high alcohol content. After storage and aging, it has a compound aroma mainly composed of esters. Koji and distiller's yeast are used as saccharification starters, and starchy (sugar) raw materials are used to cook and saccharify. , fermentation, distillation, aging and blending of ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 沈根方林丹鲜
Owner 浙江乌程酒业有限公司
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