Horizontal intelligent solid-state fermentation vinegar-brewing system intercepting glacial acetic acid free water

Abstract

The invention discloses a horizontal intelligent solid-state fermentation vinegar-brewing system intercepting glacial acetic acid free water. The horizontal intelligent solid-state fermentation vinegar-brewing system structurally comprises a discharging inclined bucket groove, a chain belt reel, a shaft-driven motor, a wind seam flow-intercepting horizontal tank, an air-permeable gauze net, a filter residue settling pond and a frame shell bracket. By applying cooperation of the wind seam flow-intercepting horizontal tank with the air-permeable gauze net, the structure of a horizontal tank cylinder trough is partitioned by a saccharomycetes truss to form the up-down segmentation effect, the low-temperature sliding rotation effect is created for acetic acid, and increasing of the friction coefficient is avoided; the internal temperature is conserved, the annular air circulation amount is sufficient through cooperation with the air-permeable gauze net, one wind pressure is formed, thus the gelatinous solid state of the glacial acetic acid free water is slidably cut, and the effects of removing impurities and effectively purifying the acetic acid are achieved; and the effect of cultivation of a wall-sticking cold tube is formed in yeast florae, the florae are convenient to multiply, the activity of a large quantity of the florae is further improved, ethyl alcohol is fermented intothe acetic acid, then the acidity is improved, the acetic acid is also diffused in a horizontal fermentation tank to be ventilated, a worker smells the fermentation progress timely, and thus the optimal output and bottling time of finished vinegar is convenient to master.

Description

technical field [0001] The invention is a horizontal intelligent system for making vinegar by solid-state fermentation for intercepting free water of glacial acetic acid, which belongs to the field of ventilated fermentation. Background technique [0002] Acetic acid is the substance with the highest content in vinegar solution, and it is also the key product of vinegar fermentation. Vinegar is brewed by precipitation and fermentation of alcohol body. It is also a kind of wine substance, but it is mostly used as a seasoning additive in kitchen cooking to make food more delicious. The key to acetic acid fermentation lies in canned, ventilated and rotary purification, and fermentation must be assisted by yeast. Therefore, the vinegar brewing process is very rigorous. The disadvantages of the current technology that need to be optimized are: [0003] Fermenting wine in a horizontal tank to sink into vinegar requires time consumption and the assistance of yeast colonies. Convent...

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Problems solved by technology

[0004] Aiming at the deficiencies in the prior art, the purpose of the present invention is to provide a horizontal intelligent system for solid-state fermentation and vinegar production that intercepts free water of glacial acetic acid, so as to solve the time consumption required for fermenting wine body into vinegar in a horizontal tank. With the aid of the yeast community, the conventional multi-layer roller friction filtration of the purest acetic acid needs to consume more active yeast communities, and the internal heat of the roller friction is likely to kill the bacteria, resulting in the destruction of the low temperature environment, reducing the extraction of acetic acid, giving The fermentation process of the solid-state flora causes loss and temperature changes, which partially kill the yeast and reduce the efficiency of the fermentation, resulting in low ventilation in the tube, insufficient oxygen supply in the tank, and occlusion of the flora, resulting in the loss of activity of the yeast and leading to fermentation. The vinegar brewing time is slow and prolonged, and the quality of the finished vinegar is dry and astringent, and the acidity is insufficient

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