Horizontal rotary food fermentation equipment

Abstract

The invention discloses horizontal rotary food fermentation equipment. The equipment structurally comprises a fermentation tank, a tank cover, a bottom frame, a sealing valve and a console; the fermentation tank is embedded and fixedly connected to a position right above the bottom frame; the fermentation tank comprises a tank body, a rotating shaft, a fixing sleeve, a defoaming paddle, a combining block, a feeding door, a discharging opening, an isolation plate and a defoaming device; the defoaming device is embedded and fixedly connected to the top end of the inner wall of the tank body; andthe defoaming paddle is in bolted connection with the periphery of the rotating shaft. The rotating shaft drives the defoaming paddle to rotate, and the auxiliary plate is in clearance fit in a movable groove. When a supporting plate drives the auxiliary plate to make contact with the grape wine liquid level, an inclined angle can be formed by the auxiliary plate, and the liquid surface is pushedto two sides, so that generation of foam is effectively reduced. When foam is generated, the foam can be in contact with the defoaming device, a supporting floating block pushes an isolation piece upwards in cooperation, and then the foam enters a foam inlet channel and is sucked away by a guide pipe, so that the problem that foam is difficult to treat is solved.

Description

technical field [0001] The invention relates to the field of food fermentation, and more specifically relates to a horizontal rotary food fermentation equipment. Background technique [0002] Food fermentation equipment is a kind of mechanical equipment that mixes food and yeast in an anaerobic state for transformation. Because wine is properly stirred during the fermentation process, it can not only press the grape skin into the wine, but also replenish Some oxygen can promote the proliferation of yeast and increase the production of wine, but it is easy to cause too much foam during the stirring process, and the more protein content in wine, the greater the viscosity and concentration during fermentation, and the foam produced is not only more but also difficult to eliminate. This will have a certain impact on the fermentation effect. Contents of the invention [0003] Aiming at the above-mentioned problems that too much foam is easily caused during the stirring process...

AI Technical Summary

Problems solved by technology

[0003] Aiming at the above-mentioned problems that too much foam is easily caused during the stirring process, and the more protein content in the wine, the greater the viscosity and concentration during fermentation, the foam generated is not only large but also difficult to eliminate, the invention provides a horizontal rotating food Fermentation equipment

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