Fermentation tank for American ginseng wine

Abstract

The utility model discloses a fermentation tank for American ginseng wine, which relates to the field of fermentation tanks and comprises a tank body, a plurality of drain valves are fixedly mounted on the front portion of the tank body, a bearing structure is arranged in the tank body and comprises a plurality of supporting shafts, the supporting shafts are all rotatably connected to the lower portion of the inside of the tank body, and the drain valves are fixedly mounted on the lower portion of the tank body. The supporting shafts are sleeved with supporting belts, a hand wheel is rotationally connected to the corner position of one side of the front portion of the pool body, and one end of the hand wheel is fixedly connected with the supporting shafts. According to the fermentation tank for the American ginseng wine, negative pressure can be generated in a fermentation heap in a yeast adding process, the temperature of the fermentation heap is sucked downwards, and a yeast layer for applying yeast is adsorbed on fermented grains in the whole process of sucking the temperature downwards, so that the use amount of the yeast is reduced, the problem of raising of yeast powder is avoided, and the quality of the American ginseng wine is improved. And the grains absorb the distiller's yeast, so that the distiller's yeast eating capacity is increased, and the normal temperature rise in the saccharification process is ensured.

Description

Technical Field

[0001] The utility model relates to the field of fermentation tanks, and particularly relates to a fermentation tank for American ginseng wine. Background Art

[0002] American ginseng wine is a kind of wine or medicinal liquor prepared mainly with American ginseng. During production, it needs to go through a fermentation process, and fermentation requires the use of a fermentation tank as a carrier.

[0003] During the production of American ginseng wine, koji needs to be added. The main method is to sprinkle koji on the fermentation heap in the fermentation tank, aiming to improve the wine production efficiency. However, since koji is in powder form and the temperature of the fermentation heap is high, during the process of sprinkling koji, the koji powder will generate a dusting phenomenon, which will lead to the problem of koji waste and also affect the fermentation effect and the phenomenon of insufficient koji addition.

[0004] Therefore, this case proposes a fermentation tank for American ginseng wine to solve the above technical problems in a negative pressure manner. Content of the Utility Model

[0005] The main purpose of the utility model is to provide a fermentation tank for American ginseng wine, which can effectively solve the technical problems in the background art.

[0006] To achieve the above purpose, the technical solution adopted by the utility model is as follows:

[0007] A fermentation tank for American ginseng wine includes a tank body. A plurality of discharge valves are fixedly installed at the front part of the tank body, and a bearing structure is arranged inside the tank body. The bearing structure includes a plurality of support shafts, and a plurality of support shafts are rotatably connected at a lower position inside the tank body. A support belt is sleeved outside a plurality of support shafts.

[0008] As a further scheme of the utility model, a handwheel is rotatably connected at a corner position on one side of the front part of the tank body, and one end of the handwheel is fixedly connected with the support shaft.

[0009] As a further scheme of the utility model, a negative pressure structure is arranged at the bottom position inside the tank body. The negative pressure structure includes a main pipe and a plurality of branch pipes. A plurality of branch pipes are fixedly installed at a position below the support belt inside the tank body. The main pipe is fixedly connected to one end of a plurality of branch pipes. A discharge port is formed at a vertically upper position on the outer surface of each branch pipe.

[0010] As a further scheme of the utility model, the bottom of the tank body is inclined, and the lowest position of the tank body is at the discharge valve.

[0011] As a further scheme of the utility model, a plurality of brush plates are fixedly installed at a lower position outside the support belt.

[0012] As a further solution of the present utility model, the support belt is arranged in a metal mesh shape.

[0013] The beneficial effects of the present utility model are as follows:

[0014] By setting the bearing structure, since the support belt is a metal mesh structure and has breathability, it can make the bottom of the fermented grain mass have a ventilation effect, increasing the fermentation effect;

[0015] By setting the bearing structure in cooperation with the negative pressure structure, a negative pressure can be generated in the fermentation heap during the koji adding process, sucking down the temperature of the fermentation heap. During the whole process of sucking down the temperature, the koji layer applied will be adsorbed on the grain mass. In this way, the usage amount of koji will be reduced, avoiding the problem of koji powder dusting, and the ability of the grains to absorb and utilize the koji will also increase, ensuring normal temperature rise during the saccharification process;

[0016] By setting the bearing structure in cooperation with the brush board, during the later cleaning process, the support belt can be driven to rotate by reciprocally rotating the support shaft, and the support belt drives the brush board to reciprocally move. During the moving process, the bottom of the pool body and the outer wall of the branch pipe are scrubbed, improving the convenience of cleaning. Description of the Drawings

[0017] Figure 1 It is a schematic diagram of the overall structure of a fermentation pool for American ginseng wine of the present utility model;

[0018] Figure 2 It is a sectional view of a fermentation pool for American ginseng wine of the present utility model;

[0019] Figure 3 It is a Figure 2 front view of a fermentation pool for American ginseng wine of the present utility model;

[0020] Figure 4 It is an enlarged view of part A in a fermentation pool for American ginseng wine of the present utility model; Figure 2

[0021] In the figure: 1, pool body; 2, discharge valve; 3, bearing structure; 4, negative pressure structure; 5, branch pipe; 6, main pipe; 7, support shaft; 8, support belt; 9, discharge port; 10, handwheel; 11, brush board. Detailed Embodiments

[0022] In order to make the technical means, creative features, achieved purposes and effects of the present utility model easy to understand, the present utility model will be further described below in conjunction with specific embodiments.

[0023] Such as Figures 1 - 4 ​As shown in the figure, a fermentation tank for American ginseng wine includes a tank body 1. A number of discharge valves 2 are fixedly installed at the front of the tank body 1, and a bearing structure 3 is provided inside the tank body 1. The bearing structure 3 includes a number of support shafts 7. A number of support shafts 7 are all rotatably connected at a lower position inside the tank body 1, and a support belt 8 is sleeved outside a number of support shafts 7.

[0024] In this embodiment, a handwheel 10 is rotatably connected at a corner position on one side of the front of the tank body 1, and one end of the handwheel 10 is fixedly connected to the support shaft 7;

[0025] The handwheel 10 can conveniently operate to rotate the support shaft 7 from the outside of the tank body 1, thereby driving the support belt 8 to rotate.

[0026] In this embodiment, a negative pressure structure 4 is provided at the bottom position inside the tank body 1. The negative pressure structure 4 includes a main pipe 6 and a number of branch pipes 5. A number of branch pipes 5 are fixedly installed inside the tank body 1 at a position below the support belt 8, and the main pipe 6 is fixedly connected to one end of a number of branch pipes 5. A discharge port 9 is provided at a vertically upper position on the outer surface of each branch pipe 5;

[0027] The negative pressure structure 4 can generate negative pressure in the fermentation heap during the koji adding process, sucking the temperature of the fermentation heap downward. During the whole process of sucking the temperature downward, the koji layer applied will be adsorbed on the grain mash, so that the usage amount of koji will be reduced, avoiding the problem of koji powder dusting, and moreover, the ability of the grain to absorb and utilize the koji will also increase, ensuring normal temperature rise during the saccharification process.

[0028] In this embodiment, the bottom of the tank body 1 is inclined, and the lowest part of the tank body 1 is located at the discharge valve 2;

[0029] Since the bottom of the tank body 1 is inclined, it has a guiding function. When cleaning the tank body 1 in the later stage, the cleaning water can be discharged from the discharge valve 2 through the guidance of the inclined bottom.

[0030] In this embodiment, a number of brush plates 11 are fixedly installed at a lower position outside the support belt 8;

[0031] The brush plates 11 can cooperate with the rotation of the support belt 8 to scrub the bottom of the tank and the surface of the branch pipes 5 during the process of cleaning the tank body 1.

[0032] In this embodiment, the support belt 8 is arranged in a metal mesh shape;

[0033] The metal support belt 8 can support the fermentation heap and at the same time provide a ventilation effect.

[0034] It should be noted that the present utility model is a fermentation tank for American ginseng wine. When in use, the fermented grain mash is placed inside the tank body 1 above the support belt 8 for fermentation. When adding koji, an external suction fan is connected to the main pipe 6. After the external suction fan works, the koji is scattered. During the koji scattering process, the suction fan extracts air from the bottom of the tank body 1 through several branch pipes 5 and the discharge port 9, creating a negative pressure inside the tank body 1. The negative pressure phenomenon sucks in air from the top of the tank body 1 through the fermentation heap. At this time, when scattering the koji, the problem of koji dust can be effectively avoided, and the temperature of the fermentation heap is sucked down. During the whole process of the temperature being sucked down, the koji layer during koji application will be adsorbed on the grain mash. In this way, the usage amount of koji will be reduced, the problem of koji powder dust is avoided, and the ability of the grains to absorb and utilize the koji will also increase, ensuring normal temperature rise during the saccharification process;

[0035] During the later cleaning of the tank body 1, the tank body 1 is rinsed with high-pressure water. At the same time, the handwheel 10 is used to rotate the support shaft 7. The support shaft 7 drives the support belt 8 to rotate, and the support belt 8 drives the brush board 11 to rotate. The brush board 11 scrubs the bottom of the tank body 1 and the surface of the branch pipes 5. When the brush board 11 touches the side wall of the tank body 1, it rotates in the reverse direction to perform reciprocating scrubbing. The scrubbing water is discharged through the discharge valve 2.

[0036] By setting the bearing structure 3, since the support belt 8 is a metal mesh structure with air permeability, it can make the bottom of the fermented grain mash have a ventilation effect, increasing the fermentation effect;

[0037] By setting the bearing structure 3 in cooperation with the negative pressure structure 4, a negative pressure can be generated in the fermentation heap during the koji addition process, sucking down the temperature of the fermentation heap. During the whole process of the temperature being sucked down, the koji layer during koji application will be adsorbed on the grain mash. In this way, the usage amount of koji will be reduced, the problem of koji powder dust is avoided, and the ability of the grains to absorb and utilize the koji will also increase, ensuring normal temperature rise during the saccharification process;

[0038] By setting the bearing structure 3 in cooperation with the brush board 11, during the later cleaning process, the support shaft 7 can be rotated reciprocally to drive the support belt 8 to rotate, and the support belt 8 drives the brush board 11 to move reciprocally. During the movement, the bottom of the tank body 1 and the outer wall of the branch pipes 5 are scrubbed, improving the convenience of cleaning.

[0039] The above shows and describes the basic principles, main features and advantages of the present utility model. Those skilled in the art should understand that the present utility model is not limited by the above embodiments. What is described in the above embodiments and the specification only illustrates the principles of the present utility model. Without departing from the spirit and scope of the present utility model, the present utility model will have various changes and improvements, and these changes and improvements all fall within the scope of the present utility model claimed. The scope of protection claimed by the present utility model is defined by the appended claims and their equivalents.

Claims

1. A fermentation tank for American ginseng wine, comprising a tank body (1), characterized in that: A plurality of discharge valves (2) are fixedly mounted on the front of the tank body (1), and a bearing structure (3) is provided inside the tank body (1), wherein the bearing structure (3) comprises a plurality of support shafts (7), the plurality of support shafts (7) are rotatably connected to the lower part of the tank body (1), and support belts (8) are provided outside the plurality of support shafts (7).

2. The American ginseng wine fermentation tank according to claim 1, characterized in that: A hand wheel (10) is rotatably connected to a corner position on one side of the front of the pool body (1), and one end of the hand wheel (10) is fixedly connected to the support shaft (7).

3. The American ginseng wine fermentation tank according to claim 1, characterized in that: A negative pressure structure (4) is provided at the bottom of the interior of the pool body (1), and the negative pressure structure (4) comprises a main pipe (6) and a plurality of branch pipes (5). The plurality of branch pipes (5) are fixedly installed inside the pool body (1) below the support belt (8), the main pipe (6) is fixedly connected to one end of the plurality of branch pipes (5), and a discharge outlet (9) is provided at a vertically upper position on the outer surface of each branch pipe (5).

4. The American ginseng wine fermentation tank according to claim 1, characterized in that: The bottom of the pool body (1) is inclined, and the lowest point of the pool body (1) is located at the discharge valve (2).

5. The American ginseng wine fermentation tank according to claim 1, characterized in that: A plurality of brush plates (11) are fixedly mounted at the lower outer portion of the support belt (8).

6. The American ginseng wine fermentation tank according to claim 1, characterized in that: The supporting belt (8) is arranged in the shape of a metal mesh.

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