Diastatic fermentation device for preparation of liquor

Abstract

The invention relates to the technical field of diastatic fermentation of liquor and discloses a diastatic fermentation device for preparation of the liquor. A stirring assembly is mounted at a central position of the upper surface of a saccharification kettle, a connecting plate is mounted at the inner side of a supporting plate, one side of the connecting plate is fixedly mounted at one side ofa disinfecting assembly, a fermentation tank is mounted inside the disinfecting assembly, and a connecting assembly is fixedly connected with the upper surface of the fermentation tank. Through arranging the connecting assembly, the saccharification kettle and the fermentation tank can be mounted in an integrated manner, so that the condition that fermentation of the liquor is affected due to thefact that a saccharified substance is manually transferred into the fermentation tank after saccharification and the possibility of air pollution easily increases during transferring is avoided; through arranging the stirring assembly, the efficiency of saccharification can be higher, and the saccharification is performed more thoroughly and faster; and through arranging the disinfecting assembly,the interior of the fermentation tank is disinfected, and thus, the condition that the proceeding of a fermentation process will be affected due to the fact that pollution caused by infectious microbes or bacteriophages during fermentation is caused is prevented.

Description

technical field [0001] The invention relates to the technical field of liquor saccharification and fermentation, in particular to a saccharification and fermentation device for liquor preparation. Background technique [0002] In the production process of liquor, its saccharification and fermentation are essential processes. Saccharification refers to the amylase secreted by rhizopus and other saccharification fungi to decompose starch into glucose, while fermentation mainly refers to the conversion of glucose into alcohol by yeast , Fermentation requires the process of preparing the microbial cell itself or direct metabolites under aerobic or anaerobic conditions. The final result of fermentation is the production of alcohol, carbon dioxide and other metabolic products. [0003] However, at present, when liquor is saccharified and fermented, it is generally saccharified first and then fermented, which easily causes pollution during the transshipment process, and in the sacc...

AI Technical Summary

Problems solved by technology

[0003] However, at present, when liquor is saccharified and fermented, it is generally saccharified first and then fermented, which easily causes pollution during the transshipment process, and in the saccharification process, its own saccharification speed is relatively slow, which affects its work efficiency. Finally, bacteria are easily produced in the fermentation tank during the fermentation process, which will affect the progress of fermentation

Images