Sterilization equipment for sweet wine production

Abstract

The invention discloses sterilization equipment for sweet wine production. The sterilization equipment comprises a rack, a conveying mechanism, a heating assembly and a positioning mechanism, whereina high-temperature sterilization area is arranged on the rack; the conveying mechanism is installed on the rack; the heating assembly is installed on the rack and used for heating the high-temperaturesterilization area; the positioning mechanism is installed on the rack and used for controlling starting / stopping of the conveying mechanism; the conveying mechanism comprises chain wheel and chain assemblies, rotary driving assemblies and bearing plates; two chain wheel and chain assemblies are oppositely installed on two side surfaces of the rack; the rotary driving assemblies are connected with chain wheels in the chain wheel and chain assemblies separately; a plurality of bearing plates are located between the two chain wheel and chain assemblies and arranged side by side at equal intervals; two ends of each bearing plate are connected with chains in the two chain wheel and chain assemblies separately; and a plurality of bearing holes are formed in each bearing plate side by side. According to the sterilization equipment, sweet wine is divided into a small amount of sweet wine and then is loaded into a plurality of plastic bowls, so that the sweet wine in the plastic bowls can becompletely sterilized, the sterilization is thorough, and the taste, color and luster and quality guarantee period of the sweet wine in sweet wine production are effectively guaranteed.

Description

technical field [0001] The invention relates to the technical field of sweet wine production equipment, in particular to a sterilization equipment for sweet wine production. Background technique [0002] The production process of existing liqueur is generally as follows: soak the glutinous rice first, steam the glutinous rice after soaking, then let the glutinous rice cool and add distiller’s yeast, mix well, put it in an altar for fermentation, and sterilize and pack it after fermentation. When the sterilization is completed, the liqueur is collectively piled up in the sterilizer for sterilization, and the piled liqueur cannot completely sterilize all parts effectively and thoroughly during the sterilization process, especially the rum located in the center, due to insufficient sterilization Thoroughly, the overall color and luster of the liqueur produced is uneven, the taste cannot be guaranteed, and the shelf life is short. Contents of the invention [0003] The object...

AI Technical Summary

Problems solved by technology

[0002] The production process of existing liqueur is generally as follows: soak the glutinous rice first, steam the glutinous rice after soaking, then let the glutinous rice cool and add distiller’s yeast, mix well, put it in an altar for fermentation, and sterilize and pack it after fermentation. When the sterilization is completed, the liqueur is collectively piled up in the sterilizer for sterilization, and the piled liqueur cannot completely sterilize all parts effectively and thoroughly during the sterilization process, especially the rum located in the center, due to insufficient sterilization Thoroughly, the overall color of the produced liqueur is uneven, the taste cannot be guaranteed, and the shelf life is short

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