CN110951567A - Temperature control system and method for rye wine fermentation process - Google Patents
Temperature control system and method for rye wine fermentation process Download PDFInfo
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- CN110951567A CN110951567A CN201911306793.9A CN201911306793A CN110951567A CN 110951567 A CN110951567 A CN 110951567A CN 201911306793 A CN201911306793 A CN 201911306793A CN 110951567 A CN110951567 A CN 110951567A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
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Abstract
The invention discloses a temperature control system for a rye wine fermentation process, which comprises a fermentation tank bin, a condensate collecting tank, a steam heater, a sedimentation tank, a fermentation tank bin, a mash merging tank, a feeding tank, a standing tank, a cooling tank and a residue tank, and has the beneficial effects that: according to the invention, the steam heater is added in the mash merging and fermenting processes in the traditional wine making process of rye wine, and the steam heater is controlled by the multi-path temperature controller to heat, so that the fermentation tank bin and the mash merging tank can be heated according to different heating requirements, and meanwhile, the automatic control function is realized after the temperature variable is set by matching with the actuator, so that the mash merging and fermenting efficiency in the traditional process are greatly improved, the steam heater heats more uniformly, the feed water structure cannot be damaged due to sudden temperature rise and drop during heating of the feed water, and the yield is improved.
Description
The technical field is as follows:
the invention belongs to the technical field of temperature control systems, and particularly relates to a temperature control system and method for a rye wine fermentation process.
Background art:
the traditional amazake-mixing and fermentation processes in the wine-making process of the rye wine are mostly controlled by independent heating modules, a plurality of operators are required to operate simultaneously, the automatic control function after the temperature variable is set is difficult to realize, the efficiency of the amazake and the fermentation is low, the traditional electric heater is more uneven in heating, and the feed water structure is easily damaged due to the sudden rising and falling of the heating temperature when the feed water is heated, so that the yield is low.
The invention content is as follows:
the invention aims to solve the problems and provide a temperature control system and a temperature control method for a rye wine fermentation process.
In order to solve the above problems, the present invention provides a technical solution:
a temperature control system for a rye wine fermentation process comprises a fermentation tank bin, a condensate collecting tank, a steam heater, a settling tank, a fermentation tank bin, a mash merging tank, a feeding tank, a standing tank, a cooling tank and a residue tank.
Preferably, the steam heater is respectively connected with the fermentation tank bin and the mash merging tank, and condensate collecting tanks are arranged at the bottoms of the fermentation tank bin and the mash merging tank at the connection positions of the steam heater, the fermentation tank bin and the mash merging tank.
Preferably, the feeding tank is connected with the mash merging tank, and rye juice is arranged in the feeding tank.
Preferably, the steam heater is controlled by a multi-path temperature controller, and a temperature detection transmitter and an actuator are arranged between the steam heater and the multi-path temperature controller.
Preferably, the method comprises the following steps:
A. feeding: the rye juice in the feed tank is added into the mash tank, and purified water with volume not more than 13% is added.
B. And mash mixing: adding the crushed malt and the rice with the solid-liquid ratio of 1: 4.5 after gelatinization and humidification into a mash combining tank.
C. Heating: firstly, the temperature of the mash merging tank is raised to be more than 100 ℃ through a steam heater, so that the liquid in the mash merging tank is boiled, then the mash merging tank is stood to be less than 10 ℃, and then the feed water is added into a fermentation tank bin.
D. Fermentation: after the temperature of the feed water is lower than 8 ℃, round yeast with high fermenting power, strong cohesive force, slow and thorough sedimentation, proper reproductive capacity and stable physiological performance is added for fermentation for 7-8 days.
E. And (3) precipitation: introducing the fermented feed water into a settling tank for settling observation.
F. Standing and filtering residues: and filtering residues through a standing tank, and introducing the residues into a residue tank.
G. And (3) cooling: after the material water is cooled, carrying out secondary mash mixing or canning and discharging.
Preferably, in the step G, the temperature of the feed water is controlled to be 7-8 ℃ through a plate heat exchanger.
Preferably, the large amount of waste in the residue tank in step G is discharged after washing in a strict sewage treatment tank.
Preferably, in the mash operation in step B, the raw material is added and then oxygenated.
The invention has the beneficial effects that:
according to the invention, the steam heater is added in the mash merging and fermenting processes in the traditional wine making process of rye wine, and the steam heater is controlled by the multi-path temperature controller to heat, so that the fermentation tank bin and the mash merging tank can be heated according to different heating requirements, and meanwhile, the automatic control function is realized after the temperature variable is set by matching with the actuator, so that the mash merging and fermenting efficiency in the traditional process are greatly improved, the steam heater heats more uniformly, the feed water structure cannot be damaged due to sudden temperature rise and drop during heating of the feed water, and the yield is improved.
Description of the drawings:
for ease of illustration, the invention is described in detail by the following detailed description and the accompanying drawings.
Fig. 1 is a schematic structural diagram of a temperature control system according to the present invention.
The specific implementation mode is as follows:
as shown in fig. 1, the following technical solutions are adopted in the present embodiment: a temperature control system for a rye wine fermentation process comprises a fermentation tank bin, a condensate collecting tank, a steam heater, a settling tank, a fermentation tank bin, a mash merging tank, a feeding tank, a standing tank, a cooling tank and a residue tank.
The steam heater is respectively connected with the fermentation tank bin and the mash merging tank, and condensate collecting tanks are arranged at the bottoms of the fermentation tank bin and the mash merging tank at the joints of the steam heater, the fermentation tank bin and the mash merging tank.
Wherein the feeding tank is connected with the mash merging tank, and rye juice is arranged in the feeding tank.
The steam heater is controlled by a multi-channel temperature controller, and a temperature detection transmitter and an actuator are arranged between the steam heater and the multi-channel temperature controller.
The method comprises the following steps:
A. feeding: the rye juice in the feed tank is added into the mash tank, and purified water with volume not more than 13% is added.
B. And mash mixing: adding the crushed malt and the rice with the solid-liquid ratio of 1: 4.5 after gelatinization and humidification into a mash combining tank.
C. Heating: firstly, the temperature of the mash merging tank is raised to be more than 100 ℃ through a steam heater, so that the liquid in the mash merging tank is boiled, then the mash merging tank is stood to be less than 10 ℃, and then the feed water is added into a fermentation tank bin.
D. Fermentation: after the temperature of the feed water is lower than 8 ℃, round yeast with high fermenting power, strong cohesive force, slow and thorough sedimentation, proper reproductive capacity and stable physiological performance is added for fermentation for 7-8 days.
E. And (3) precipitation: introducing the fermented feed water into a settling tank for settling observation.
F. Standing and filtering residues: and filtering residues through a standing tank, and introducing the residues into a residue tank.
G. And (3) cooling: after the material water is cooled, carrying out secondary mash mixing or canning and discharging.
And G, controlling the temperature of the feed water to be 7-8 ℃ through a plate heat exchanger.
And G, when a large amount of waste materials in the residue tank are discharged, the waste materials need to be washed by a strict sewage treatment pool and then discharged.
Wherein, when the mash merging operation is carried out in the step B, the oxygenation operation is carried out after the raw materials are added.
While there have been shown and described what are at present considered to be the fundamental principles of the invention and its essential features and advantages, it will be understood by those skilled in the art that the invention is not limited by the embodiments described above, which are merely illustrative of the principles of the invention, but that various changes and modifications may be made therein without departing from the spirit and scope of the invention as defined by the appended claims and their equivalents.
Claims (8)
1. A temperature control system for a rye wine fermentation process comprises a fermentation tank bin, a condensate collecting tank, a steam heater, a settling tank, a fermentation tank bin, a mash merging tank, a feeding tank, a standing tank, a cooling tank and a residue tank.
2. The system for controlling the temperature of the rye wine fermentation process according to claim 1, wherein the system comprises: the steam heater is respectively connected with the fermentation tank bin and the mash combining tank, and condensate collecting tanks are arranged at the bottoms of the fermentation tank bin and the mash combining tank at the joints of the steam heater, the fermentation tank bin and the mash combining tank.
3. The system for controlling the temperature of the rye wine fermentation process according to claim 1, wherein the system comprises: the feeding tank is connected with the mash merging tank, and rye juice is arranged in the feeding tank.
4. The system for controlling the temperature of the rye wine fermentation process according to claim 1, wherein the system comprises: the steam heater is controlled by a multi-channel temperature controller, and a temperature detection transmitter and an actuator are arranged between the steam heater and the multi-channel temperature controller.
5. The method for controlling the temperature in the process of fermenting rye wine as claimed in claim 1, wherein the method comprises the following steps: the method comprises the following steps:
A. feeding: the rye juice in the feed tank is added into the mash tank, and purified water with volume not more than 13% is added.
B. And mash mixing: adding the crushed malt and the rice with the solid-liquid ratio of 1: 4.5 after gelatinization and humidification into a mash combining tank.
C. Heating: firstly, the temperature of the mash merging tank is raised to be more than 100 ℃ through a steam heater, so that the liquid in the mash merging tank is boiled, then the mash merging tank is stood to be less than 10 ℃, and then the feed water is added into a fermentation tank bin.
D. Fermentation: after the temperature of the feed water is lower than 8 ℃, round yeast with high fermenting power, strong cohesive force, slow and thorough sedimentation, proper reproductive capacity and stable physiological performance is added for fermentation for 7-8 days.
E. And (3) precipitation: introducing the fermented feed water into a settling tank for settling observation.
F. Standing and filtering residues: and filtering residues through a standing tank, and introducing the residues into a residue tank.
G. And (3) cooling: after the material water is cooled, carrying out secondary mash mixing or canning and discharging.
6. The method for controlling the temperature of the rye wine fermentation process according to claim 5, wherein the method comprises the following steps: and in the step G, the temperature of the feed water is controlled to be 7-8 ℃ through a plate heat exchanger.
7. The method for controlling the temperature of the rye wine fermentation process according to claim 5, wherein the method comprises the following steps: and G, when a large amount of waste materials in the residue tank are discharged, the waste materials need to be washed by a strict sewage treatment pool and then discharged.
8. The method for controlling the temperature of the rye wine fermentation process according to claim 5, wherein the method comprises the following steps: and C, when the mash merging operation is carried out in the step B, carrying out oxygenation operation after the raw materials are added.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201911306793.9A CN110951567A (en) | 2019-12-09 | 2019-12-09 | Temperature control system and method for rye wine fermentation process |
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| CN201911306793.9A CN110951567A (en) | 2019-12-09 | 2019-12-09 | Temperature control system and method for rye wine fermentation process |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5118626A (en) * | 1987-03-25 | 1992-06-02 | Kikkoman Corporation | Apparatus for controlling the fermentation of moromi mash |
| CN103602547A (en) * | 2013-11-25 | 2014-02-26 | 徐鹏 | Rye wine preparation method |
| CN103695219A (en) * | 2013-11-18 | 2014-04-02 | 燕京啤酒(桂林漓泉)股份有限公司 | Dark beer and brewing method thereof |
| CN205133620U (en) * | 2015-11-11 | 2016-04-06 | 王锦雪 | Full -automatic fermentation equipment |
| CN106085677A (en) * | 2016-06-17 | 2016-11-09 | 上海皓扬网络科技有限公司 | Beer brewing apparatus and method |
-
2019
- 2019-12-09 CN CN201911306793.9A patent/CN110951567A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5118626A (en) * | 1987-03-25 | 1992-06-02 | Kikkoman Corporation | Apparatus for controlling the fermentation of moromi mash |
| CN103695219A (en) * | 2013-11-18 | 2014-04-02 | 燕京啤酒(桂林漓泉)股份有限公司 | Dark beer and brewing method thereof |
| CN103602547A (en) * | 2013-11-25 | 2014-02-26 | 徐鹏 | Rye wine preparation method |
| CN205133620U (en) * | 2015-11-11 | 2016-04-06 | 王锦雪 | Full -automatic fermentation equipment |
| CN106085677A (en) * | 2016-06-17 | 2016-11-09 | 上海皓扬网络科技有限公司 | Beer brewing apparatus and method |
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