Excellent beer fermentation device and fermentation process

Abstract

The invention relates to the technical field of beer production, in particular to an excellent beer fermentation device and a fermentation technology.The excellent beer fermentation device comprises a primary fermentation tank, a centrifuge and a secondary fermentation tank, at least N output branch pipes are arranged on the circumferential wall of the primary fermentation tank in the axial direction, and all the output branch pipes are communicated with a main pipeline; the input end of the centrifuge is communicated with the main pipeline; a first input pipe and a second input pipe are arranged at the upper end of the secondary fermentation tank, the first input pipe is communicated with the output end of the centrifuge, and the second input pipe is communicated with the saccharification kettle. The primary fermentation tank is mainly responsible for catalyzing initial carbohydrates to be converted into ethanol. And the centrifuge is used for removing residual solid particles from the primary fermentation product. And the secondary fermentation tank is connected with the saccharification kettle through a second input pipe and is used for receiving the pretreated wort. The secondary fermentation tank undertakes a deep flavor development task and provides an ideal environment to promote secondary fermentation of the beer so as to improve the purity and flavor of the beer.

Description

Technical Field

[0001] The invention relates to the technical field of beer production, and in particular to a sophisticated beer fermentation device and a fermentation process. Background Art

[0002] At present, domestic beer production usually adopts a single fermentation process, which is also called main fermentation or direct fermentation. It refers to the core chemical conversion process carried out in the initial stage of brewing or food and beverage processing. In this step, sugar substrates are converted into target products under a suitable environment by specific types of microorganisms, such as yeast and bacteria. For example, in the brewing industry, especially in the production of beer, wine and spirits, primary fermentation refers to the combination of wort, juice or other liquids rich in fermentable sugars with active yeast. Under anaerobic or anoxic conditions, yeast will decompose these sugars into ethanol and carbon dioxide, which is the basis of alcohol fermentation. This process not only produces alcohol, but also produces a series of flavor substances, adding aroma and taste characteristics to the finished product. The single fermentation process is widely used in the domestic beer production market for its high efficiency and simple operation.

[0003] The primary fermentation process mainly focuses on the production of alcohol and the generation of basic metabolic by-products. It is difficult to deeply explore the multi-layered taste of the raw materials, resulting in a relatively simple flavor. At the end of the primary fermentation, the yeast tends to be weak and does not have enough activity to purify the remaining sugar or other impurities, thus affecting the purity of the beer. Summary of the invention

[0004] The present invention aims to solve at least one of the technical problems existing in the prior art. To this end, the present invention proposes a sophisticated beer fermentation device and a fermentation process, aiming to provide a high-purity, good-tasting beer fermentation device and a fermentation process.

[0005] A sophisticated beer fermentation device according to a first aspect of an embodiment of the present invention comprises:

[0006] A primary fermentation tank, wherein at least N output branch pipes are arranged on the peripheral wall of the primary fermentation tank in the axial direction, and all the output branch pipes are connected to the main pipeline;

[0007] a centrifuge, wherein an input end of the centrifuge is in communication with the main pipeline;

[0008] A secondary fermentation tank is provided with a first input pipe and a second input pipe at the upper end thereof, wherein the first input pipe is connected to the output end of the centrifuge, and the second input pipe is connected to the saccharification kettle.

[0009] According to some embodiments of the present invention, a solenoid valve is disposed on each of the output branch pipes.

[0010] According to some embodiments of the present invention, a heat-conducting cavity is provided on the peripheral wall of the secondary fermentation tank, a heat-conducting output pipe is provided on the upper part of the secondary fermentation tank, and a heat-conducting input pipe is provided on the lower part of the secondary fermentation tank; the opening directions of the heat-conducting input pipe and the heat-conducting input pipe are opposite.

[0011] According to some embodiments of the present invention, the secondary fermentation tank is provided with a stirring mechanism, which includes a rotary motor, a stirring shaft, and stirring blades. The rotary motor is fixedly connected to the upper end cover of the secondary fermentation tank, and the output end of the rotary motor is transmission-connected to the stirring shaft; the lower end of the stirring shaft passes through the upper end cover and extends to the lower part of the tank body of the secondary fermentation tank; the stirring blades are sleeved on the stirring shaft.

[0012] According to some embodiments of the present invention, a scraper plate is horizontally arranged on the upper portion of the stirring shaft, and a material collecting trough is arranged on the side of the scraper plate facing the rotation direction of the stirring shaft.

[0013] According to some embodiments of the present invention, the stirring blade is a double helical blade; upward along the axis direction of the stirring shaft, the rotation radius of the double helical blade gradually shortens.

[0014] According to some embodiments of the present invention, an air pipe is provided on the secondary fermentation tank, and the air pipe is connected to the negative pressure air source.

[0015] According to some embodiments of the present invention, the secondary fermentation tank is provided with a sampling tube, and an input end of the sampling tube extends downwardly toward the axial direction of the secondary fermentation tank.

[0016] In a second aspect, the present invention further provides a fermentation process applied to the sophisticated beer fermentation device, comprising the following steps:

[0017] S01: primary fermentation, injecting sugar solution and primary yeast into the primary fermentation tank to prepare fermentation liquid, maintaining the pressure in the primary fermentation tank at 0.08MPa to 0.10MPa, controlling the temperature at 15℃ to 25℃, and the fermentation time is 7days to 9days;

[0018] S02: preparing a puree base liquid, cooling the fermentation liquid to 6-8°C; passing the fermentation liquid into the centrifuge to prepare a puree base liquid, and the centrifugation time is 35min to 65min;

[0019] S03: Secondary fermentation, the original puree base liquid is passed into the secondary fermentation tank, secondary fermentation yeast and the sugar liquid are added to the secondary fermentation tank, the pressure in the secondary fermentation tank is maintained at 0.10MPa to 0.12MPa, the temperature is controlled at 13°C to 22°C, and the fermentation time is 8 days to 10 days;

[0020] According to some embodiments of the present invention, in step S03, gas is introduced into the secondary fermentation tank to maintain a pressure range in the secondary fermentation tank.

[0021] An excellent beer fermentation device according to an embodiment of the present invention has at least the following beneficial effects:

[0022] According to the scheme of the present invention, the fine beer fermentation device includes a primary fermentation tank, a centrifuge and a secondary fermentation tank, wherein at least N output branches are arranged along the axial direction on the peripheral wall of the primary fermentation tank, and all the output branches are connected to the main pipeline; the input end of the centrifuge is connected to the main pipeline; the upper end of the secondary fermentation tank is provided with a first input pipe and a second input pipe, the first input pipe is connected to the output end of the centrifuge, and the second input pipe is connected to the saccharification kettle. The primary fermentation tank is mainly responsible for catalyzing the conversion of initial sugars into ethanol. The peripheral wall of the primary fermentation tank is provided with a plurality of output branches distributed along the axial direction, and all the branches are connected to a main pipeline, so as to facilitate the control of the transmission of different levels of beer in the primary fermentation tank to the next level processing unit. The centrifuge is used to remove residual solid particles, such as dead yeast cells, protein floccules, etc., from the product after the primary fermentation to purify the wine and ensure the clean operation of the subsequent process. The secondary fermentation tank is provided with a first input pipe and a second input pipe: the first input pipe is used to receive the fermentation liquid provided by the centrifuge; the second input pipe is connected to the saccharification kettle to receive the pretreated wort. The secondary fermentation tank is responsible for the deep flavor development task, providing an ideal environment to promote the secondary fermentation of beer, achieve beer maturation, and improve the purity and flavor of beer.

[0023] The fermentation process of a sophisticated beer fermentation device according to an embodiment of the present invention has at least the following beneficial effects:

[0024] According to the solution of the present invention, by subjecting the fermentation broth to secondary fermentation, more flavor compounds can continue to be released, providing a more complex and multi-layered taste experience. After this step, the finished product can show a distinct personality and delicate texture. The secondary fermentation in the secondary fermentation tank helps to naturally form sufficient and stable CO bubbles without artificial addition, creating a delicate and lasting carbonic acid. In addition, long-term contact with yeast helps to improve the body of the wine and promote the accumulation of beneficial metabolic byproducts, such as esters, phenols, etc. These substances can add color and fragrance to the beverage, making it more attractive. Furthermore, in the secondary fermentation tank, the interaction between yeast and fermentation broth can further purify impurities in the fermentation broth and improve the clarity and transparency of the beer. BRIEF DESCRIPTION OF THE DRAWINGS

[0025] Figure 1 A structural schematic diagram of the present invention;

[0026] Figure 2 A schematic diagram of the structure of the secondary fermentation tank of the present invention;

[0027] Figure 3 It is a cross-sectional structural schematic diagram of the secondary fermentation tank of the present invention;

[0028] Figure 4 A schematic diagram of a partial structure of a stirring blade of the present invention;

[0029] In the figure:

[0030] 100-primary fermentation tank, 110-output branch pipe, 111-solenoid valve, 120-main pipeline;

[0031] 200-centrifuge;

[0032] 300-secondary fermentation tank, 301-heat conduction cavity, 302-upper end cover, 303-tank body, 310-first input pipe, 320-second input pipe, 330-heat conduction output pipe, 340-heat conduction input pipe, 350-stirring mechanism, 351-rotating motor, 352-stirring shaft, 353-stirring blade, 354-scraper plate, 355-collecting trough, 360-trachea, 370-sampling tube. DETAILED DESCRIPTION

[0033] Embodiments of the present invention are described in detail below, examples of which are shown in the accompanying drawings, wherein the same or similar reference numerals throughout represent the same or similar elements or elements having the same or similar functions. The embodiments described below with reference to the accompanying drawings are exemplary and are only used to explain the present invention, and cannot be understood as limiting the present invention.

[0034] In the description of the present invention, it should be understood that descriptions involving orientation, such as orientation or positional relationship indicated as up, down, etc., are based on the orientation or positional relationship shown in the drawings, and are only for the convenience of describing the present invention and simplifying the description, rather than indicating or implying that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation, and therefore should not be understood as a limitation on the present invention.

[0035] In the description of the present invention, "a plurality" means more than two. If there is a description of "first" or "second", it is only used for the purpose of distinguishing technical features, and cannot be understood as indicating or implying relative importance or implicitly indicating the number of the indicated technical features or implicitly indicating the order of the indicated technical features.

[0036] In the description of the present invention, unless otherwise clearly defined, terms such as setting, installing, connecting, etc. should be understood in a broad sense, and technicians in the relevant technical field can reasonably determine the specific meanings of the above terms in the present invention based on the specific content of the technical solution.

[0037] Reference Figures 1 to 4As shown, in the first aspect, the present invention discloses a sophisticated beer fermentation device, including a primary fermentation tank 100, a centrifuge 200 and a secondary fermentation tank 300, at least N output branches 110 are arranged on the peripheral wall of the primary fermentation tank 100 along the axial direction, and all the output branches 110 are connected to the main pipeline 120; the input end of the centrifuge 200 is connected to the main pipeline 120; the secondary fermentation tank 300 is provided with a first input pipe 310 and a second input pipe 320 at the upper end, the first input pipe 310 is connected to the output end of the centrifuge 200, and the second input pipe 320 is connected to the saccharification kettle. Specifically, in this embodiment, the primary fermentation tank 100 is mainly responsible for catalyzing the conversion of initial sugars into ethanol. It can be understood that the distribution of beer yeast in the solution is related to its type, fermentation state and the properties of the solution. The beer yeast is mainly divided into upper yeast and lower yeast. During the fermentation process, it floats on the liquid surface with CO, and finally forms a yeast bubble cover, which gradually sinks after being placed for a long time. The yeast below is suspended in the fermentation liquid. After the fermentation is finished, it quickly condenses into blocks and settles at the bottom of the container to form a compact precipitate yeast mud. At the beginning of fermentation, the yeast is usually suspended in the solution. At the end of fermentation: most of the yeast will settle or rise to the liquid surface. Yeast that settles or rises to the liquid surface early often has insufficient fermentation degree; yeast that is suspended for a long time without settling has excessive fermentation. Excessive or low fermentation will affect the quality of beer. By providing a plurality of output branches 110 distributed along the axial direction on the peripheral wall of the primary fermentation tank 100, the fermentation liquid at different levels in the primary fermentation tank 100 can be collected. Through the main pipeline 120 connected to all the output branches 110, it is convenient to control the fermentation liquid at different levels in the primary fermentation tank 100 to be transported to the next level processing unit. The centrifuge 200 is used to remove residual solid particles, such as dead yeast cells, protein flocs, etc. from the product after the primary fermentation to purify the wine and ensure the clean operation of the subsequent process. The secondary fermentation tank 300 is provided with a first input pipe 310 and a second input pipe 320: the first input pipe 310 is used to receive the fermentation liquid provided by the centrifuge 200; the second input pipe 320 is connected to the saccharification kettle to receive the pre-treated wort. The secondary fermentation tank 300 undertakes the task of deep flavor development, provides an ideal environment to promote the secondary fermentation of beer, and realizes the maturation of the beer body.

[0038] In some embodiments of the present invention, a solenoid valve 111 is provided on each output branch pipe 110. Specifically, in the present embodiment, the solenoid valve 111 can be opened and closed quickly according to demand, and the liquid flow rate can be flexibly adjusted to ensure the accurate supply of the required amount at different stages, avoid waste or insufficiency, and realize precise control of the flow rate. At the same time, remote control can be realized, the frequency of human intervention is reduced, the probability of human error is reduced, the overall work efficiency and reliability are improved, and automated management is realized. The solenoid valves 111 of the output branch pipe 110 distributed on the peripheral wall of the primary fermentation tank 100 operate independently, which is conducive to distinguishing the status of each fermentation level, realizing local regulation and monitoring, maintaining the ecological balance in the tank, and realizing layered management and layered transportation.

[0039] In some embodiments of the present invention, a heat-conducting cavity 301 is provided on the peripheral wall of the secondary fermentation tank 300, a heat-conducting output pipe 330 is provided on the upper part of the secondary fermentation tank 300, and a heat-conducting input pipe 340 is provided on the lower part of the secondary fermentation tank 300; the opening directions of the heat-conducting input pipe 340 and the heat-conducting input pipe 340 are opposite. Specifically, in this embodiment, the heat-conducting cavity 301 provided on the peripheral wall of the secondary fermentation tank 300 uses the circulation of heat-conducting media, such as water and heat-conducting oil, to maintain the internal environment of the secondary fermentation tank 300 in the optimal fermentation range, and can respond quickly whether it is heat preservation or cooling. The upper heat-conducting output pipe 330 is arranged at the upper part of the secondary fermentation tank 300 to discharge heat or recover condensate, assist the temperature of the secondary fermentation tank 300, and is conducive to maintaining the activity of yeast. The lower heat-conducting input pipe 340: correspondingly arranged at the lower part of the secondary fermentation tank 300, leads the heated fluid, replenishes the energy source, ensures continuous and uniform heat transfer, and avoids local overcooling or overheating. The opening directions of the heat output pipe 330 and the heat input pipe are designed in opposite directions, forming an effective heat convection mode, strengthening the balance of heat distribution, and thus ensuring that each batch of fermentation can be finely managed

[0040] In some embodiments of the present invention, the secondary fermentation tank 300 is provided with a stirring mechanism 350, which includes a rotary motor 351, a stirring shaft 352, and stirring blades 353. The rotary motor 351 is fixedly connected to the upper end cover 302 of the secondary fermentation tank 300, and the output end of the rotary motor 351 is transmission-connected to the stirring shaft 352; the lower end of the stirring shaft 352 passes through the upper end cover 302 and extends to the lower part of the tank body 303 of the secondary fermentation tank 300; and the stirring blades 353 are sleeved on the stirring shaft 352. In this embodiment, the rotary motor 351 is installed on the top of the secondary fermentation tank 300 as a power source to provide a stable rotation force; the stirring shaft 352 vertically extends into the tank body 303 of the secondary fermentation tank 300 to ensure that the mixing range is fully covered from top to bottom; the stirring blades 353 are evenly distributed around the stirring shaft 352, directly contacting the liquid, generating shear force through rotation, breaking the static stratification, and promoting the blending of components. When the rotary motor 351 is started, its output end drives the stirring shaft 352 to rotate at a constant speed, and the stirring blades 353 stir the liquid in the tank to form a vortex effect. On the one hand, it increases the dissolution of carbon dioxide and a small amount of oxygen, which is beneficial to the breathing of active yeast; on the other hand, it accelerates the chemical reaction speed, ensures the uniform distribution of various substances, and prevents excessive local concentration from affecting the taste balance. In addition, it can effectively prevent the phenomenon of sinking to the bottom, keep the raw materials in a suspended state, and allow every part to participate in the complete transformation.

[0041] In some embodiments of the present invention, a foam scraper 354 is horizontally disposed on the upper portion of the stirring shaft 352, and a collection trough 355 is disposed on one side of the foam scraper 354 facing the rotation direction of the stirring shaft 352. The collection trough 355 is disposed adjacent to the working surface of the foam scraper 354, is concave, and is specifically used to collect byproducts such as foam and debris that are pushed over. These substances often contain nutrients that are not completely converted, and by regularly collecting and cleaning the collection trough 355, the fermentation quality of beer can be improved.

[0042] In some embodiments of the present invention, the stirring blade 353 is a double helical blade; upward along the axial direction of the stirring shaft 352, the rotation radius of the double helical blade gradually shortens. In this embodiment, the double helical design has better lateral thrust than a single blade, which promotes the material in the tank body 303 to perform three-dimensional circulation motion, rather than being limited to local disturbances on the surface or in the center area, thereby accelerating the reaction rate. As the height of the stirring shaft 352 increases, the rotation radius of the blade decreases, which means that the stirring intensity per unit area of ​​the outer edge is weakened. This appropriately responds to the characteristics of the upper layer of liquid being lighter and not prone to excessive churning, and avoids excessive bubbles or stratification. The tapered structural arrangement reduces the load on the top part, relatively reduces the burden on the motor, saves energy, improves operating stability, and extends the service life of the equipment.

[0043] In some embodiments of the present invention, an air pipe 360 ​​is provided on the secondary fermentation tank 300, and the air pipe 360 ​​is connected to the negative pressure gas source. In this embodiment, the secondary fermentation tank 300 needs to be kept in a relatively isolated state for secondary fermentation, and the natural escape tendency of carbon dioxide generated by the secondary fermentation is enhanced, and it will not accumulate to form high pressure. The air pipe 360 ​​is provided to facilitate the control of the air pressure in the secondary fermentation tank 300.

[0044] In some embodiments of the present invention, the secondary fermentation tank 300 is provided with a sampling tube 370, and the input end of the sampling tube 370 extends downward toward the axis of the secondary fermentation tank 300. In this embodiment, the input end of the sampling tube 370 goes deep toward the axis of the tank body 303, in order to collect highly representative samples, avoid errors caused by edge effects, and ensure that the analysis results are comprehensive and accurate. The downward structure ensures that the sampling point is located in the middle of the container, away from the surface and the bottom, which is often the most active area of ​​fermentation activities, reflecting the overall situation closer to the actual situation. The sampling operation is completed in a closed state to minimize external interference, reduce the risk of cross infection, and ensure the purity of the internal ecology.

[0045] In a second aspect, the present invention provides a fermentation process for a sophisticated beer fermentation device, comprising the following steps:

[0046] S01: primary fermentation, injecting sugar solution and primary yeast into the primary fermentation tank 100 to prepare fermentation liquid, maintaining the pressure in the primary fermentation tank 100 at 0.08MPa to 0.10MPa, controlling the temperature at 15°C to 25°C, and fermenting for 7 days to 9 days; in this embodiment,

[0047] S02: preparing a puree base liquid, the fermentation liquid is low-temperature cooled to 6-8° C.; the fermentation liquid is passed into a centrifuge 200 to prepare a puree base liquid, and the centrifugation time is 35 min to 65 min;

[0048] S03: Secondary fermentation: the original pulp base liquid is passed into the secondary fermentation tank 300, secondary fermentation yeast and sugar solution are added to the secondary fermentation tank 300, the pressure in the secondary fermentation tank 300 is maintained at 0.10MPa to 0.12MPa, the temperature is controlled at 13°C to 22°C, and the fermentation time is 8 days to 10 days; in this embodiment, the secondary fermentation yeast

[0049] In some embodiments of the present invention, in step S03 , gas is introduced into the secondary fermentation tank 300 to maintain the pressure range in the secondary fermentation tank 300 .

[0050] The embodiments of the present invention are described in detail above with reference to the accompanying drawings, but the present invention is not limited to the above embodiments, and various changes can be made within the knowledge scope of ordinary technicians in the relevant technical field without departing from the purpose of the present invention.

Claims

1. A sophisticated beer fermentation device, characterized in that: include: A primary fermentation tank (100), wherein at least N output branch pipes (110) are provided on a peripheral wall of the primary fermentation tank (100) along an axial direction, and all of the output branch pipes (110) are connected to a main pipeline (120); a centrifuge (200), wherein an input end of the centrifuge (200) is in communication with the main pipeline (120); A secondary fermentation tank (300), wherein the upper end of the secondary fermentation tank (300) is provided with a first input pipe (310) and a second input pipe (320), wherein the first input pipe (310) is connected to the output end of the centrifuge (200), and the second input pipe (320) is connected to the saccharification kettle.

2. The sophisticated beer fermentation device according to claim 1, characterized in that: Each of the output branch pipes (110) is provided with a solenoid valve (111).

3. The sophisticated beer fermentation device according to claim 1, characterized in that: A heat-conducting cavity (301) is arranged on the peripheral wall of the secondary fermentation tank (300), a heat-conducting output pipe (330) is arranged on the upper part of the secondary fermentation tank (300), and a heat-conducting input pipe (340) is arranged on the lower part of the secondary fermentation tank (300); the opening directions of the heat-conducting input pipe (340) and the heat-conducting input pipe (340) are opposite.

4. The sophisticated beer fermentation device according to claim 1, characterized in that: The secondary fermentation tank (300) is provided with a stirring mechanism (350), and the stirring mechanism (350) comprises a rotary motor (351), a stirring shaft (352), and a stirring blade (353); the rotary motor (351) is fixedly connected to the upper end cover (302) of the secondary fermentation tank (300); the output end of the rotary motor (351) is transmission-connected to the stirring shaft (352); the lower end of the stirring shaft (352) passes through the upper end cover (302) and extends to the lower part of the tank body (303) of the secondary fermentation tank (300); and the stirring blade (353) is sleeved on the stirring shaft (352).

5. The sophisticated beer fermentation device according to claim 4, characterized in that: A scraper plate (354) is arranged horizontally on the upper part of the stirring shaft (352), and a material collecting trough (355) is arranged on the side of the scraper plate (354) facing the rotation direction of the stirring shaft (352).

6. The fine beer fermentation device according to claim 4, characterized in that: The stirring blade (353) is a double helical blade; upward along the axial direction of the stirring shaft (352), the rotation radius of the double helical blade gradually shortens.

7. The fine beer fermentation device according to claim 1, characterized in that: The secondary fermentation tank (300) is provided with an air pipe (360), and the air pipe (360) is connected to a negative pressure air source.

8. The fine beer fermentation device according to claim 1, characterized in that: The secondary fermentation tank (300) is provided with a sampling tube (370), and the input end of the sampling tube (370) extends downward in the axial direction of the secondary fermentation tank (300).

9. A fermentation process according to the sophisticated beer fermentation device according to any one of claims 1 to 8, characterized in that: The following steps are involved: S01: primary fermentation, injecting sugar solution and primary yeast into the primary fermentation tank (100) to prepare fermentation liquid, maintaining the pressure in the primary fermentation tank (100) at 0.08 MPa to 0.10 MPa, controlling the temperature at 15° C. to 25° C., and fermenting for 7 days to 9 days; S02: preparing a puree base liquid, and cooling the fermentation liquid to 6-8° C.; passing the fermentation liquid into the centrifuge (200) to prepare a puree base liquid, and the centrifugation time is 35 min to 65 min; S03: secondary fermentation, the raw pulp base liquid is introduced into the secondary fermentation tank (300), secondary fermentation yeast and the sugar liquid are added into the secondary fermentation tank (300), the pressure in the secondary fermentation tank (300) is maintained at 0.10 MPa to 0.12 MPa, the temperature is controlled at 13° C. to 22° C., and the fermentation time is 8 days to 10 days; 10. The fermentation process according to claim 9, characterized in that: In step S03, gas is introduced into the secondary fermentation tank (300) to maintain the pressure range in the secondary fermentation tank (300).

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