Millet vinegar brewing acetic acid fermentation tank

Abstract

The utility model relates to millet vinegar brewing technical field discloses a millet vinegar brewing is with acetic acid fermentation tank, including the fermentation tank body, the bottom end of fermentation tank body is provided with the blanking hole, the outer wall of fermentation tank body is fixed from top to bottom and is sequentially provided with three jackets, the top of three jackets all is fixed and penetrates the temperature control pipeline, the bottom fixed penetration of the jacket of upper portion has the water condensation pipe, the bottom fixed penetration of the jacket of middle part and bottom all has the auxiliary pipe, one end of two auxiliary pipes all with water condensation pipe intercommunication, the utility model will the outer wall of fermentation tank body segment setting jacket, collocation independent temperature control pipeline, water condensation pipe and auxiliary pipe, realize the accurate temperature control of upper, middle, lower partition, the gathering characteristic of adaptation acetic acid bacteria different fermentation stage and the heat production law, effectively alleviate local overheating problem, make the in -tank temperature evenness promotion, restrain the bacteria breeding, temperature sensor real -time data acquisition, intuitive feedback through display screen, help promote the acetic acid conversion rate and flavor quality of millet vinegar.

Description

Technical Field

[0001] This utility model relates to the field of millet vinegar brewing technology, and in particular to an acetic acid fermentation tank for millet vinegar brewing. Background Technology

[0002] Millet vinegar is an edible vinegar made primarily from millet using traditional fermentation techniques. The brewing process typically includes steaming and gelatinizing the millet, adding yeast for saccharification and alcoholic fermentation, followed by acetic acid fermentation, and finally aging and filtration. Acetic acid fermentation is the core step in millet vinegar production that determines product quality and yield.

[0003] Currently, most millet vinegar acetic acid fermentation tanks use traditional integrated jacket temperature control. During the acetic acid fermentation process, acetic acid bacteria mainly gather in the bottom area of ​​the tank where the substrate is abundant in the early stage, and the metabolic heat generated in the middle and late stages of fermentation is released in a concentrated manner, resulting in uneven temperature distribution inside the tank. This local high temperature will directly inhibit the activity of acetic acid bacteria and accelerate the reproduction of miscellaneous bacteria, ultimately leading to problems such as reduced acetic acid conversion rate and decreased flavor quality. Therefore, it has certain limitations. Utility Model Content

[0004] The purpose of this invention is to provide an acetic acid fermentation tank for brewing millet vinegar, so as to solve the problems mentioned in the background art.

[0005] To achieve the above objectives, this utility model provides the following technical solution: an acetic acid fermentation tank for brewing millet vinegar, comprising a fermentation tank body, a discharge port at the bottom of the fermentation tank body, three jackets fixedly fitted on the outer wall of the fermentation tank body from top to bottom, a temperature control pipe fixedly penetrating the top of each of the three jackets, a condensation pipe fixedly penetrating the bottom of the upper jacket, and auxiliary pipes fixedly penetrating the bottoms of the middle and bottom jackets, one end of each of the two auxiliary pipes being connected to the condensation pipe, one end of each of the multiple temperature control pipes being connected to a water source and a valve being installed on each of the multiple temperature control pipes, and an exchange pipe fixedly penetrating between each two adjacent jackets.

[0006] As a preferred embodiment of this utility model, temperature sensors are fixedly installed at three positions on the upper, middle and lower parts of the outer wall of the fermenter. A display screen is fixedly installed on one side of each of the three temperature sensors, and each of the three temperature sensors is electrically connected to the adjacent display screen.

[0007] As a preferred embodiment of this utility model, a motor is fixedly installed in the middle of the top of the fermentation tank, and the output end of the motor passes through the top of the fermentation tank and is fixedly installed with a stirring rod. Multiple sets of stirring blades are installed on the outer wall of the stirring rod.

[0008] As a preferred embodiment of this utility model, a feeding port is provided on one side of the top of the fermentation tank, and a sealing cap is installed on the feeding port.

[0009] As a preferred embodiment of this utility model, an air inlet pipe is fixedly inserted through the top of the fermentation tank, the output end of the air inlet pipe penetrates the interior of the fermentation tank and the output end is located at the bottom of the fermentation tank, and the input end of the air inlet pipe is connected to air.

[0010] Compared with the prior art, the beneficial effects of this utility model are:

[0011] This invention features segmented jackets on the outer wall of the fermentation tank, along with independent temperature control pipes, condensate pipes, and auxiliary pipes. This allows for precise temperature control in upper, middle, and lower zones, adapting to the aggregation characteristics and heat production patterns of acetic acid bacteria at different fermentation stages. This effectively alleviates localized overheating, improves temperature uniformity within the tank, and inhibits the growth of unwanted bacteria. Temperature sensors collect data in real time, providing intuitive feedback on the display screen. This helps improve the acetic acid conversion rate and flavor quality of millet vinegar, overcoming the limitations of traditional integrated jacket temperature control. Attached Figure Description

[0012] Figure 1 This is a schematic diagram of the structure of this utility model;

[0013] Figure 2 This is a schematic diagram of the structure of the condensate pipe and auxiliary pipe of this utility model;

[0014] Figure 3 This is a partial cross-sectional structural diagram of the present invention.

[0015] In the diagram: 1. Fermentation tank; 2. Feed inlet; 3. Discharge inlet; 4. Air inlet pipe; 5. Motor; 6. Stirring rod; 7. Stirring blade; 8. Jacket; 9. Temperature control pipe; 10. Condensate pipe; 11. Auxiliary pipe; 12. Temperature sensor; 13. Display screen; 14. Exchange pipe. Detailed Implementation

[0016] The technical solutions of the present utility model will be clearly and completely described below with reference to the accompanying drawings of the embodiments. Obviously, the described embodiments are only some embodiments of the present utility model, and not all embodiments. Based on the embodiments of the present utility model, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the protection scope of the present utility model.

[0017] Example

[0018] Please see Figures 1-3 This utility model provides a technical solution:

[0019] An acetic acid fermentation tank for brewing millet vinegar includes a fermentation tank body 1. The bottom of the fermentation tank body 1 has a discharge port 3. Three jackets 8 are fixedly fitted on the outer wall of the fermentation tank body 1 from top to bottom. Temperature control pipes 9 are fixedly inserted through the top of each of the three jackets 8. A condensation pipe 10 is fixedly inserted through the bottom of the upper jacket 8. Auxiliary pipes 11 are fixedly inserted through the bottom of the middle and bottom jackets 8. One end of each of the two auxiliary pipes 11 is connected to the condensation pipe 10. One end of each of the multiple temperature control pipes 9 is connected to a water source and a valve is installed on each of the multiple temperature control pipes 9. The jackets 8 are divided into three independent areas: upper, middle and lower. Each area is equipped with an independent temperature sensor 12 and a temperature control pipe 9. In the early stage of fermentation, hot water is circulated at the bottom and warm water is circulated in the middle and upper parts. This heat convection is adapted to the characteristic that acetic acid bacteria initially gather at the bottom. In the middle stage of fermentation, cold water is circulated in the middle to counteract the heat generation, and the temperature in the upper and lower parts is kept constant to avoid inhibiting the activity of bacteria at high temperatures. This zoned temperature control design greatly improves the temperature uniformity inside the tank, effectively solves the drawbacks of local overheating in traditional jacketed systems, helps to improve the acetic acid conversion rate, precisely meets the needs of each stage of acetic acid fermentation, optimizes the fermentation environment, and ensures the quality and yield of millet vinegar.

[0020] In this embodiment, an exchange pipe 14 is fixedly connected between two adjacent jackets 8. With the help of the exchange pipe 14, the hot and cold media in different jackets 8 can be flexibly adjusted, and the waste heat medium in the upper jacket 8 can be guided to the lower heat-requiring area to realize the secondary utilization of heat, improve energy utilization efficiency, and reduce temperature control energy consumption. In addition, the orderly flow of the medium between the jackets 8 can help strengthen the temperature gradient control in the fermentation tank 1. With the zonal temperature control logic, the temperature connection between the upper, middle and lower areas is smoother, further optimizing the temperature field uniformity of the fermentation tank 1, helping the acetic acid fermentation to proceed stably, and providing support for improving the quality and fermentation efficiency of millet vinegar.

[0021] In this embodiment, temperature sensors 12 are fixedly installed at three locations on the outer wall of the fermentation tank 1: the upper, middle, and lower. A display screen 13 is fixedly installed on one side of each of the three temperature sensors 12. The three temperature sensors 12 are electrically connected to the adjacent display screen 13. Through the layout of the multi-position temperature sensors 12, the temperature differences in the fermentation tank 1 caused by factors such as the distribution of acetic acid bacteria and metabolic heat production can be effectively captured, avoiding the temperature perception blind spots that are easy to occur in traditional single-point monitoring. The electrical connection between the temperature sensors 12 and the adjacent display screen 13 can transmit the temperature data of each point in real time, making it convenient for operators to grasp the temperature distribution status inside the tank in a timely manner, and thus more accurately control the temperature control system. This ensures that the temperature of the fermentation tank 1 is always within the suitable range for the activity of acetic acid bacteria during the fermentation process, reducing the inhibition of acetic acid bacteria activity by local high temperatures and the risk of the proliferation of miscellaneous bacteria. Ultimately, this improves the conversion rate and flavor quality of millet vinegar fermentation, making the entire fermentation process more scientific and efficient in terms of temperature control.

[0022] In this embodiment, a motor 5 is fixedly installed in the middle of the top of the fermentation tank 1. The output end of the motor 5 passes through the top of the fermentation tank 1 and is fixedly installed with a stirring rod 6. Multiple sets of stirring blades 7 are installed on the outer wall of the stirring rod 6. A feeding port 2 is opened on one side of the top of the fermentation tank 1. A sealing cover is installed on the feeding port 2. The feeding port 2 provides a special channel for materials to enter the fermentation tank 1, which facilitates precise control of the feeding amount and timing, and ensures the convenience and stability of material addition at the beginning of the fermentation process. The installation of the sealing cover can effectively seal the tank after feeding, preventing external air and bacteria from entering the tank, avoiding contamination of the fermentation system by bacteria, and maintaining the anaerobic or specific gas environment required for fermentation in the tank.

[0023] In this embodiment, an air inlet pipe 4 is fixedly installed through the top of the fermentation tank 1. The output end of the air inlet pipe 4 passes through the interior of the fermentation tank 1 and is located at the bottom of the fermentation tank 1. The input end of the air inlet pipe 4 is connected to air, and the air inlet pipe 4 directly delivers air to the bottom of the tank, allowing the air to diffuse evenly in the fermentation liquid from bottom to top. This ensures that the materials in each layer of the fermentation tank 1 can fully contact oxygen, meet the oxygen demand of acetic acid bacteria metabolism, promote the maintenance of acetic acid bacteria activity and improve metabolic efficiency, thereby increasing the acetic acid conversion rate.

[0024] Working principle: Fermentation mash is added to fermentation tank 1 through feeding port 2. Motor 5 is started to drive stirring rod 6 and stirring blade 7 to rotate, so that the mash is evenly mixed. Air is introduced through air inlet pipe 4 to provide oxygen for acetic acid bacteria metabolism. Three jackets 8, in conjunction with corresponding temperature control pipes 9, monitor the tank temperature in real time based on the temperature data of the upper, middle and lower temperature sensors 12. The sensor data is fed back through display screen 13. The supply of hot and cold media in each area is controlled by valves to achieve precise temperature control of each zone. Water in jacket 8 is discharged through condensate pipe 10 with the assistance of condensate pipe 10 and auxiliary pipe 11. When the temperature of the corresponding jacket 8 needs to be adjusted, water can also be diverted and exchanged from top to bottom through exchange pipe 14 to improve the utilization rate of water. The material produced during fermentation is discharged through feeding port 3. The whole process, through the synergy of stirring, aeration and zoned temperature control, creates a suitable environment for acetic acid bacteria metabolism and ensures efficient fermentation.

[0025] In the description of this utility model, it should be understood that the indicated orientation or positional relationship is based on the orientation or positional relationship shown in the accompanying drawings, and is only for the convenience of describing this utility model and simplifying the description, and is not intended to indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation, and therefore should not be construed as a limitation of this utility model.

[0026] In this utility model, unless otherwise explicitly specified and limited, for example, it can be a fixed connection, a detachable connection, or an integral part; it can be a mechanical connection or an electrical connection; it can be a direct connection or an indirect connection through an intermediate medium; it can be a connection within two components or an interaction between two components. Unless otherwise explicitly limited, those skilled in the art can understand the specific meaning of the above terms in this utility model according to the specific circumstances.

[0027] Although embodiments of the present invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the present invention, the scope of which is defined by the appended claims and their equivalents.

Claims

1. An acetic acid fermentation tank for brewing millet vinegar, comprising a fermentation tank body (1), characterized in that: The fermentation tank (1) has a discharge port (3) at the bottom. The outer wall of the fermentation tank (1) is fitted with three jackets (8) from top to bottom. The top of each of the three jackets (8) is fixedly connected to a temperature control pipe (9). The bottom of the upper jacket (8) is fixedly connected to a condenser pipe (10). The bottom of the middle and bottom jackets (8) is fixedly connected to an auxiliary pipe (11). One end of each of the two auxiliary pipes (11) is connected to the condenser pipe (10). One end of each of the multiple temperature control pipes (9) is connected to a water source and a valve is installed on each of the multiple temperature control pipes (9). An exchange pipe (14) is fixedly connected between each of the two adjacent jackets (8).

2. The acetic acid fermentation tank for brewing millet vinegar according to claim 1, characterized in that: Temperature sensors (12) are fixedly installed at three positions on the upper, middle and lower sides of the outer wall of the fermentation tank (1). A display screen (13) is fixedly installed on one side of each of the three temperature sensors (12). Each of the three temperature sensors (12) is electrically connected to the adjacent display screen (13).

3. The acetic acid fermentation tank for brewing millet vinegar according to claim 1, characterized in that: A motor (5) is fixedly installed at the middle of the top of the fermentation tank (1). The output end of the motor (5) passes through the top of the fermentation tank (1) and is fixedly installed with a stirring rod (6). Multiple sets of stirring blades (7) are installed on the outer wall of the stirring rod (6).

4. The acetic acid fermentation tank for brewing millet vinegar according to claim 1, characterized in that: A feeding port (2) is provided on one side of the top of the fermentation tank (1), and a sealing cover is installed on the feeding port (2).

5. The acetic acid fermentation tank for brewing millet vinegar according to claim 1, characterized in that: An air inlet pipe (4) is fixedly inserted through the top of the fermentation tank (1). The output end of the air inlet pipe (4) penetrates the interior of the fermentation tank (1) and is located at the bottom of the fermentation tank (1). The input end of the air inlet pipe (4) is connected to air.

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