Ethanol fermenting tank with higher liquor yield and fermenting method

Abstract

The invention discloses an ethanol fermenting tank with higher liquor yield and a fermenting method. The ethanol fermenting tank comprises a tank body, a stirring shaft, a driving mechanism and an ethanol containing tank, wherein a first material inlet is formed in the top part of the tank body, and a first material outlet is formed in the bottom part of the tank body; the stirring shaft stretchesto the inner part of the tank body; stirring rods are arranged at the lower part of the stirring shaft; a first passage is arranged at the inner part of the stirring shaft; second passages are arranged at the inner parts of the stirring rods; the first passage and the second passages are communicated to form a flow passage; a flow passage material inlet communicated with the first passage is formed in the top part of the stirring shaft; flow passage material outlets communicated with the second passage are formed in the tail parts of the stirring rods; the driving mechanism is connected withthe stirring shaft and is used for driving the stirring shaft to rotate; the ethanol containing tank is arranged at the top part of the stirring shaft; a second material outlet is formed in the bottompart of the ethanol containing tank; the second material outlet is communicated with the flow passage material outlet. The ethanol fermenting tank disclosed by the invention is provided with the ethanol containing tank, and high-quality edible ethanol is put in a fermented grain matching stage, so that the quality of koji and the liquor yield are increased; meanwhile, and ethanol is uniformly sprayed and can be easily stirred.

Description

technical field [0001] The invention relates to the technical field of wine making, in particular to an alcohol fermenter and a fermentation method with a relatively high yield of wine. Background technique [0002] The traditional koji wine production process is as follows: [0003] Fermentation in the cellar → (about 60 days) → fermented grains with grain → distillation → (picking koji wine) → cooling → (adding koji) → continue fermentation in the cellar. [0004] At present, the technical process has the following problems: the solid-state fermentation takes a long time, the fermented grains contain various acids, fats, higher alcohols and other components, and the ethanol content only accounts for 3-4%. Trace components, these components remain in the distiller's grains affect the yield of the next batch of fermentation and lead to poor product quality. Contents of the invention [0005] In order to solve the technical problems existing in the background technology, ...

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Problems solved by technology

[0004] At present, the technical process has the following problems: the solid-state fermentation takes a long time, the fermented grains contain various acids, fats, higher alcohols and other components, and the ethanol content only accounts for 3-4%. Trace ingredients, these ingredients stay in the distiller's grains affect the yield of the next batch of fermentation and lead to poor product quality

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