Biological food-based sealed constant-temperature fermentation tank for broomcorn wine brewing

Abstract

The invention discloses a biological food-based sealed constant-temperature fermentation tank for broomcorn wine brewing, and relates to the technical field of biological food. The biological food-based sealed constant-temperature fermentation tank for broomcorn wine brewing comprises a fermentation tank body, and the outer wall of the fermentation tank body is fixedly sleeved with a heat preservation layer. According to the biological food-based sealed constant-temperature fermentation tank for broomcorn wine brewing, through cooperative use of a connecting plate, an electric push rod, a hinge block, a hinge plate, a sliding rod and a sliding rod sleeve, broomcorn can be fully compacted, a worker only needs to rotate a rotating handle, the broomcorn can be compacted, the workload of the worker is reduced, and the working efficiency is improved; and the broomcorn compacting degree can be well controlled, excessive compaction or insufficient compaction is avoided, air entering is effectively reduced, and saccharomycetes are helped to consume oxygen in broomcorn more sufficiently and rapidly.

Description

technical field [0001] The invention relates to the technical field of biological food, in particular to a sealed constant temperature fermenter for sorghum wine making based on biological food. Background technique [0002] Some existing sealed constant temperature fermentation tanks for sorghum brewing cannot control the degree of compaction of sorghum well during the fermentation process of sorghum, and it is easy to overcompact the sorghum or not compact enough, so that the yeast The oxygen in the sorghum cannot be consumed more fully and quickly, or the air is insufficient during fermentation, resulting in a low degree of saccharification during fermentation, which affects the fermentation of sorghum, such as the patent with the publication number CN108998326A, which mainly prevents air from being brought into other unrelated fermentation Bacteria affect the quality of fermentation, but this method cannot control the degree of compaction of sorghum well, and it is easy ...

AI Technical Summary

Problems solved by technology

[0002] Some existing sealed constant temperature fermentation tanks for sorghum brewing cannot control the degree of compaction of sorghum well during the fermentation process of sorghum, and it is easy to overcompact the sorghum or not compact enough, so that the yeast The oxygen in the sorghum cannot be consumed more fully and quickly, or the air is insufficient during fermentation, resulting in a low degree of saccharification during fermentation, which affects the fermentation of sorghum, such as the patent with the publication number CN108998326A, which mainly prevents air from being brought into other unrelated fermentation Bacteria affect the quality of fermentation, but this method cannot control the degree of compaction of sorghum well, and it is easy to overcompact the sorghum or not compact enough, so that the yeast cannot fully and quickly consume the oxygen in the sorghum , or cause insufficient air during fermentation, resulting in low degree of saccharification during fermentation

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