Quantitative and automatic distiller's yeast feeding mechanism for Baijiu fermentation

Abstract

The invention discloses a quantitative automatic distiller's yeast feeding mechanism for Baijiu fermentation, relates to the technical field of Baijiu fermentation, and aims to solve the problems that during Baijiu fermentation in the prior art, distiller's yeast needs to be crushed manually, the manual feeding efficiency is low, the distiller's yeast cannot be uniformly dispersed, and uniform and rapid fermentation is not facilitated. The following scheme is proposed, and the quantitative automatic distiller's yeast feeding mechanism comprises a barrel body; a barrel cover is arranged at the top of the barrel body; first supporting rods are fixedly connected to the two sides of the top of the barrel cover; fixed plates are fixedly connected to the top ends of the first supporting rods; stirring and vibrating mechanisms are arranged at the bottoms of the fixed plates; two elastic rods are movably arranged in the fixed plates in a sleeved mode, and extrusion balls are fixedly connected to the bottoms of the elastic rods; and feeding pipes are fixedly connected to the two sides of the barrel body. According to the quantitative automatic distiller's yeast feeding mechanism for the Baijiu fermentation provided by the invention, the distiller's yeast can be conveniently and automatically crushed when needed, the crushing efficiency is improved, automatic quantitative adding is also facilitated, fermentation raw materials are stirred during adding, uniform adding of the distiller's yeast is facilitated, and therefore efficient fermentation is guaranteed.

Description

technical field [0001] The invention relates to the technical field of liquor fermentation, in particular to a quantitative automatic feeding mechanism of koji for liquor fermentation. Background technique [0002] Jiuzhu, generally written as Jiuqu. In the intensely steamed white rice, the conidia of Aspergillus spores are moved, and then kept warm, the mycelium will grow luxuriantly on the rice grains, which is the koji. The amylase produced by koji mold can saccharify the starch in rice. Therefore, it has been used as raw sugar together with malt since ancient times to make wine, liqueur, and soybean paste. Those who use wheat instead of rice are called wheat koji. [0003] In the existing liquor fermentation, it is necessary to add distiller’s koji to help fermentation, and distiller’s koji is usually stored in a solid spherical or block shape, so when adding distiller’s koji, it needs to be crushed in advance, usually manually crushed or mashed by the staff. This is ...

AI Technical Summary

Problems solved by technology

[0004] The invention proposes a quantitative automatic feeding mechanism for liquor koji used in liquor fermentation, which solves the problem that the existing liquor koji needs to be manually crushed during liquor fermentation, and the efficiency of manual addition is low, and it cannot be evenly dispersed, which is not conducive to uniform and rapid fermentation.

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