CN112920926A - Making process of special yellow rice wine without excessive internal heat - Google Patents
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- CN112920926A CN112920926A CN202110262535.6A CN202110262535A CN112920926A CN 112920926 A CN112920926 A CN 112920926A CN 202110262535 A CN202110262535 A CN 202110262535A CN 112920926 A CN112920926 A CN 112920926A
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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
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/05—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides
- C12G3/055—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides extracted from plants
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/23—Apiaceae or Umbelliferae (Carrot family), e.g. dill, chervil, coriander or cumin
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/48—Fabaceae or Leguminosae (Pea or Legume family); Caesalpiniaceae; Mimosaceae; Papilionaceae
- A61K36/484—Glycyrrhiza (licorice)
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P1/00—Drugs for disorders of the alimentary tract or the digestive system
- A61P1/16—Drugs for disorders of the alimentary tract or the digestive system for liver or gallbladder disorders, e.g. hepatoprotective agents, cholagogues, litholytics
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P29/00—Non-central analgesic, antipyretic or antiinflammatory agents, e.g. antirheumatic agents; Non-steroidal antiinflammatory drugs [NSAID]
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P31/00—Antiinfectives, i.e. antibiotics, antiseptics, chemotherapeutics
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P31/00—Antiinfectives, i.e. antibiotics, antiseptics, chemotherapeutics
- A61P31/12—Antivirals
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P39/00—General protective or antinoxious agents
- A61P39/02—Antidotes
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P39/00—General protective or antinoxious agents
- A61P39/06—Free radical scavengers or antioxidants
Abstract
The invention belongs to the technical field of wine brewing, and particularly relates to a process for preparing special yellow rice wine without causing excessive internal heat. The invention relates to a process for preparing special yellow rice wine without excessive internal heat, which comprises the following steps: the Shaoxing rice wine and the suvin wine are prepared into an extraction base wine in advance according to a certain proportion, then the lysimachia christinae hance, the liquorice and the prepared extraction base wine are extracted for a certain time in a closed manner at normal temperature according to a certain material-liquid ratio, the separated extraction liquid is blended with Shaoxing yellow wine, and the Shaoxing rice wine is prepared through the processes of clarification, filtration, sterilization and the like.
Description
Technical Field
The invention belongs to the technical field of wine brewing, and particularly relates to a process for preparing special yellow rice wine without causing excessive internal heat.
Background
Yellow wine is a special traditional beverage in China and is called 'Chinese extract'. Yellow wine not only has profound historical culture, but also contains rich nutrition and physiological active substances, and the consumption market of the yellow wine is continuously expanded in recent years. However, yellow wine is warm in nature, is easy to get inflamed when being drunk frequently, and is particularly reflected by consumers in summer and in regions with hotter climates such as Guangdong and Fujian, so that the consumption of yellow wine is limited by seasons and regions. During the blending process, some cool substances are added to neutralize the dryness-heat characteristic of the yellow wine, so that the product is more suitable for people in summer and autumn and in regions with hot climate to drink.
The symptoms commonly seen in clinic of excessive internal heat include oral ulcer, swelling and aching of gum, scanty and brownish urine, dry stool and the like, and the excessive internal heat is considered to be the manifestation of inflammation in vivo in medicine. Modern researches show that active oxygen free radicals and lipid peroxidation products in the body of people suffering from excessive internal heat are obviously increased compared with those of healthy people, and the contents of antioxidant superoxide dismutase (SOD) and glutathione are obviously reduced.
Disclosure of Invention
The invention hopes to provide a process for preparing special yellow rice wine without excessive internal heat, and the specific scheme is as follows:
a process for preparing special yellow rice wine without excessive internal heat comprises the following steps: the Shaoxing rice wine and the sufu wine are prepared into leaching base wine in advance according to a certain proportion, then the lysimachia insignis, the liquorice and the prepared leaching base wine are leached for a certain time in a closed manner at normal temperature according to a certain mass ratio, the separated leaching liquor is blended with Shaoxing yellow wine, and the Shaoxing rice wine is prepared through the processes of clarification, filtration, sterilization and the like.
The leaching base wine is prepared by uniformly mixing Shaoxing rice wine and sweat wine according to the volume ratio of 10: 3.
The sweat wine is white spirit which is obtained by condensing and collecting alcohol and ester volatile substances volatilized during high-temperature wine decocting sterilization.
The alcoholic strength of the sweat wine is 65% vol.
The desmodium, the liquorice and the leaching base wine are mixed according to the mass ratio of (1-2) to (20).
The leaching temperature is normal temperature, and the leaching time is 20 days.
The wine base for blending is Shaoxing yellow wine, the alcoholic strength of a finished product is 8-12% vol, and the total sugar content is 30-40 g/L.
The wine liquid temperature during clarification is-4 ℃, and the clarification time is 48 hours.
The filtration is carried out by coarse filtration with diatomite and fine filtration with microporous membrane.
Use the leaching jar in the leaching, the leaching jar includes the support, the support bottom is the supporting seat, it is connected with a jar body mounting bracket to rotate on the support, jar body is installed to a jar body mounting bracket, support one side is equipped with the motor, thereby motor drive jar body mounting bracket rotates and drives a jar body and rotates (jar body preferred recess that has, this recess can realize fixedly with jar body mounting bracket cooperation), the jar body is including entry and export, the internal portion of jar is equipped with the perforated plate.
Regarding the leaching tank: firstly adding medicinal materials and extraction wine, wherein the medicinal materials are isolated above the tank body by the porous plate, the extraction wine can pass through the porous plate below the tank body, then the tank body rotates to enable the medicinal materials to sink at the bottom of the tank (with an inlet facing downwards and an outlet facing upwards during extraction), the extraction period rotates once every other day to enable the extraction liquids to be uniformly mixed, the extraction is finished, the tank body is rotated until the inlet faces upwards and the outlet faces downwards, the inlet and the outlet are opened, after the extraction liquids are put, the extraction tank is rotated, and the inlet faces downwards, and the medicinal materials are taken out.
The lysimachia lobus is a plant of the genus Hydrocotyle of the family Umbelliferae, contains rich flavonoid compounds (such as vitexin, genistein, quercetin and chlorogenic acid), terpenoids (such as oleanolic acid), lignin (such as levo sesamin), phenylpropanoids, volatile oil, sterols and the like, is a wild vegetable for clearing heat and removing toxicity in folks, is one of traditional Chinese herbal medicines, has the effects of clearing heat, promoting urination, reducing swelling and removing toxicity, and has the effects of resisting oxidation, resisting virus, inhibiting bacteria, diminishing inflammation, protecting liver and the like as proved by pharmacological experiments.
The licorice root of the invention is a perennial herb of subfamily Papilionaceae of Leguminosae, has mild drug property, belongs to homology of medicine and food, and has the effects of tonifying spleen and qi, clearing heat and releasing toxin, eliminating phlegm and stopping cough, relieving spasm and pain, and harmonizing the drugs, the main chemical components of the licorice root extract are glycyrrhizic acid, glycyrrhetinic acid, liquiritigenin and the like, and pharmacological experiments prove that the licorice root extract has the effects of resisting tumor, virus, inflammation, immunity, ulcer, protecting liver, oxidation and inhibiting tyrosinase activity.
The lysimachia christinae hance is a plant of the genus Hydrocotyle of the family Umbelliferae, is a wild vegetable for clearing away heat and toxic materials in folk, is one of traditional Chinese herbal medicines, and is safe and non-toxic as proved by modern scientific experiments. Herba Lysimachiae Christinae has effects of clearing heat, promoting diuresis, relieving swelling and removing toxic substance, and can be used for treating calculus, icterohepatitis, cholecystitis, larynx swelling, superficial infection, furuncle, traumatic injury, blood stasis and swelling. The herba Lysimachiae Christinae contains abundant flavonoids (such as vitexin, genistein, quercetin, chlorogenic acid), terpenes (such as oleanolic acid), lignin (such as levosesamin), phenylpropanoids, volatile oil, sterols, etc., and pharmacological experiments prove that the herba Lysimachiae Christinae has effects of increasing in vivo SOD activity, scavenging free radicals, resisting lipid peroxidation, resisting virus, inhibiting bacteria, diminishing inflammation, protecting liver, etc. The lobular longhairy antenoron herb is not recorded in Chinese pharmacopoeia, so that no legal obstacle exists when the lobular longhairy antenoron herb is used as a food raw material. The lysimachia christinae hance can effectively eliminate the excessive internal heat caused by drinking yellow wine, but due to the slightly cold nature, spleen deficiency can be caused by long-term eating, and medicinal materials for tonifying spleen and qi need to be added in the formula. The licorice, originally recorded in Shennong Ben Cao Jing (Shennong's herbal Jing), is a perennial herb of Papilionaceae of Leguminosae, has mild drug properties, belongs to the homology of medicine and food, and has the effects of tonifying spleen and qi, clearing away heat and toxic materials, eliminating phlegm and stopping cough, relieving spasm and pain, and harmonizing the drugs. The main chemical components of the licorice extract are glycyrrhizic acid, glycyrrhetinic acid, liquiritigenin, etc., and pharmacological experiments prove that the licorice extract has the functions of resisting tumor, virus, inflammation, immunity, ulcer, liver protection, oxidation and tyrosinase activity inhibition. Therefore, the lysimachia christinae hance and the liquorice are firstly extracted to prepare the extracting solution and then blended to prepare the special yellow wine without causing excessive internal heat, and the yellow wine has great market prospect.
Compared with the prior art, the manufacturing process of the invention has the advantages that:
1. the desmodium incarnatum has the effects of clearing heat and removing toxicity, inhibiting bacteria and diminishing inflammation, resisting oxidation, promoting urination and the like, and can effectively eliminate the excessive internal heat caused by drinking the yellow wine;
2. the liquorice can not only remove internal heat in cooperation with the lobular longhairy antenoron herb, but also has a mild nature, tonifies spleen and qi, and can eliminate spleen deficiency caused by long-term eating of the cold lobular longhairy antenoron herb, so that the yellow wine without internal heat is suitable for long-term drinking;
3. the herba Lysimachiae Christinae and Glycyrrhrizae radix have liver protecting effect, and can reduce alcohol damage to liver;
4. the desmodium lobuli and the liquorice have no pungent smell and bad smell, no bitter taste and pungent taste, and the original flavor of the yellow wine is not changed;
5. compared with the method of directly extracting with yellow wine, the alcohol-soluble effective components in the lysimachia christinae hance and the liquorice can be effectively extracted by the used extraction base wine due to higher alcohol content, and the corruption and deterioration in the extraction process can not be caused;
6. because the sweat wine is a volatile component for heating the yellow wine, compared with the added white wine or edible alcohol, the sweat wine has good fusion with the yellow wine, and the added sweat wine meets the requirements of national standards on special yellow wine.
Drawings
FIG. 1 is a process schematic diagram of a process for preparing a special type yellow rice wine without excessive internal heat;
FIG. 2 is a schematic structural diagram of a leaching tank used in the process for preparing the special type yellow rice wine without excessive internal heat;
wherein the reference numerals are used; 1. a support; 2. a supporting seat; 3. a tank body mounting frame; 4. a tank body; 41. an outlet; 42. an inlet; 5. an electric motor.
Detailed Description
Example 1
A preparation process of special yellow rice wine without excessive internal heat (the alcoholic strength is 8% vol, and the total sugar is 40g/L) comprises the following components: the extraction base wine obtained by mixing the Shaoxing rice wine and the sweat wine, the leaching liquor obtained by leaching the lysimachia christinae hance and the liquorice, the Shaoxing yellow wine base wine and the purified water. The finished special yellow wine has stable property and good flavor.
The making process of the special yellow rice wine without causing excessive internal heat comprises the following steps:
preparation of leaching base liquor: mixing Shaoxing rice wine and sweat wine at ratio of 10:3 (V/V).
② leaching: mixing the desmodium, the liquorice and the leaching base wine according to the mass ratio of 1:1:20, and hermetically leaching for 20 days at normal temperature.
③ separating: filtering with double-layer gauze to obtain leaching solution.
Fourthly, blending: and blending the obtained leaching liquor with semi-dry and sweet Shaoxing yellow wine and purified water to obtain special yellow wine with the alcoholic strength of 8% vol and the total sugar of 40 g/L.
Clarification: 48 hours at-4 ℃.
Filtering: coarse filtering with diatomite, and fine filtering with microporous membrane.
And (c) sterilization: the sterilization temperature is 85 deg.C, and the sterilization time is 10 min.
Wherein use the leaching jar in the leaching, the leaching jar includes support 1, 1 bottom of support is supporting seat 2, it is connected with a jar body mounting bracket 3 to rotate on the support 1, jar body 4 is installed to a jar body mounting bracket 3, 1 one side of support is equipped with motor 5, thereby motor 5 drive jar body mounting bracket 3 rotates and drives a jar body 4 and rotate (jar body 4 is preferred to have a recess, and this recess can be realized fixedly with jar body mounting bracket 3 cooperation), jar body 4 is including entry 42 and export 41, the internal porous plate that is equipped with of jar.
Regarding the leaching tank: firstly adding medicinal materials and extraction wine, wherein the medicinal materials are isolated above the tank body 4 by a porous plate, the extraction wine can pass through the porous plate below the tank body 4, then the tank body 4 rotates to enable the medicinal materials to sink at the bottom of the tank (an inlet 42 faces downwards and an outlet 41 faces upwards during extraction), the extraction period rotates once every other day to enable the extraction liquids to be uniformly mixed, after the extraction is finished, the inlet 42 and the outlet 41 are opened, after the extraction liquids are discharged, the tank body 4 rotates, the inlet 42 faces downwards, and the medicinal materials are taken out.
Example 2
A preparation process of special yellow rice wine without excessive internal heat (the alcoholic strength is 10% vol, and the total sugar is 35g/L) comprises the following components: the extraction base wine obtained by mixing the Shaoxing rice wine and the sweat wine, the extraction liquid obtained by extracting the Shaoxing rice wine and the liquorice, the Shaoxing yellow wine base wine and the purified water. The finished special yellow wine has stable property and good flavor.
The making process of the special yellow rice wine without causing excessive internal heat comprises the following steps:
preparation of leaching base liquor: mixing Shaoxing rice wine and sweat wine at ratio of 10:3 (V/V).
② leaching: mixing the desmodium, the liquorice and the leaching base wine according to the mass ratio of 2:2:20, and hermetically leaching for 20 days at normal temperature.
③ separating: filtering with double-layer gauze to obtain leaching solution.
Fourthly, blending: and blending the obtained leaching liquor with semi-dry and sweet Shaoxing yellow wine and purified water to obtain special yellow wine with the alcoholic strength of 10% vol and the total sugar of 35 g/L.
Clarification: 48 hours at-4 ℃.
Filtering: coarse filtering with diatomite, and fine filtering with microporous membrane.
And (c) sterilization: the sterilization temperature is 85 deg.C, and the sterilization time is 10 min.
Example 3
A preparation process of special yellow rice wine without excessive internal heat (with the alcoholic strength of 12% vol and the total sugar of 30g/L) comprises the following components: the extraction base wine obtained by mixing the Shaoxing rice wine and the sweat wine, the leaching liquor obtained by leaching the lysimachia christinae hance and the liquorice, the Shaoxing yellow wine base wine and the purified water. The finished special yellow wine has stable property and good flavor.
The making process of the special yellow rice wine without causing excessive internal heat comprises the following steps:
preparation of leaching base liquor: mixing Shaoxing rice wine and sweat wine at ratio of 10:3 (V/V).
② leaching: mixing the desmodium, the liquorice and the leaching base wine according to the mass ratio of 2:2:20, and hermetically leaching for 20 days at normal temperature.
③ separating: filtering with double-layer gauze to obtain leaching solution.
Fourthly, blending: and blending the obtained leaching liquor with semi-dry and sweet Shaoxing yellow wine and purified water to obtain special yellow wine with the alcoholic strength of 12% vol and the total sugar of 30 g/L.
Clarification: 48 hours at-4 ℃ C
Filtering: coarse filtering with diatomite, fine filtering with microporous membrane
And (c) sterilization: the sterilization temperature is 85 deg.C, and the sterilization time is 10 min.
Comparative example 1
The method comprises the steps of taking Shaoxing rice wine as a leaching base wine, mixing the lysimachia insignis, the liquorice and the leaching base wine according to the mass ratio of 1:1:20, and performing sealed leaching for 20 days at normal temperature (23-26 ℃).
Comparative example 2
A preparation process of special yellow rice wine without excessive internal heat (with the alcoholic strength of 12% vol and the total sugar of 30g/L) comprises the following components: the Shaoxing rice wine is mixed with edible alcohol diluted to 65% vol by purified water to obtain leaching base wine, leaching liquor prepared by leaching herba lysimachiae and liquorice, Shaoxing yellow wine base wine and purified water.
The making process of the special yellow rice wine without causing excessive internal heat comprises the following steps:
preparation of leaching base liquor: mixing Shaoxing rice wine and edible alcohol diluted to 65% vol with purified water at a ratio of 10:3 (V/V).
The remaining steps and procedure were the same as in comparative example 3.
Comparative example 3
A preparation process of special yellow rice wine without excessive internal heat (with the alcoholic strength of 12% vol and the total sugar of 30g/L) comprises the following components: the Shaoxing rice wine is mixed with distilled spirit with the alcoholic strength of 50% vol to obtain leaching base wine, leaching liquor prepared by leaching herba lysimachiae and liquorice, Shaoxing yellow wine base wine and purified water.
The making process of the special yellow rice wine without causing excessive internal heat comprises the following steps:
preparation of leaching base liquor: the Shaoxing rice wine and the vinasse white spirit with the alcoholic strength of 50% vol are uniformly mixed according to the proportion of 10:5(V/V), so that the mixed extraction base wine is equivalent to that in the embodiment.
The remaining steps and procedure were the same as in comparative example 3.
Evaluation of the effects:
1. the leach liquor obtained in comparative example 1 was off-flavoured and the total acid rose from 6.4g/L to 7.8g/L prior to leaching. Since the alcohol content of the rice wine for leaching is 17.6%, the growth of mixed bacteria cannot be effectively inhibited, and when the temperature is higher, the mixed bacteria grow to produce acid and generate peculiar smell.
2. The products obtained in the example 3, the comparative example 2 and the comparative example 3 are subjected to grade evaluation by using 3 national yellow wine evaluation committees, and the results are shown in the table 1, so that the quality of the product is obviously superior to that of the product prepared by adding edible alcohol in the comparative example 1 and adding distilled spirit as soaking base wine in the comparative example 2.
TABLE 1 comparison of sensory attributes
Although the present invention has been described with reference to the preferred embodiments, it should be understood that various changes and modifications can be made therein by those skilled in the art without departing from the spirit and scope of the invention as defined in the appended claims.
Claims (10)
1. A process for preparing special yellow rice wine without excessive internal heat is characterized by comprising the following steps: the Shaoxing rice wine and the sufu wine are prepared into leaching base wine in advance according to a certain proportion, then the lysimachia insignis, the liquorice and the prepared leaching base wine are leached for a certain time in a closed manner at normal temperature according to a certain mass ratio, the separated leaching liquor is blended with Shaoxing yellow wine, and the Shaoxing rice wine is prepared through the processes of clarification, filtration, sterilization and the like.
2. The process for preparing the special yellow rice wine without causing excessive internal heat as claimed in claim 1, wherein the process comprises the following steps: the leaching base wine is prepared by uniformly mixing Shaoxing rice wine and sweat wine according to the volume ratio of 10: 3.
3. The process for preparing the special yellow rice wine without causing excessive internal heat according to any one of claims 1 to 2, which is characterized by comprising the following steps of: the sweat wine is white spirit which is obtained by condensing and collecting alcohol and ester volatile substances volatilized during high-temperature wine decocting sterilization.
4. The process for preparing the special yellow rice wine without causing excessive internal heat as claimed in claim 1, wherein the process comprises the following steps: the alcoholic strength of the sweat wine is 65% vol.
5. The process for preparing the special yellow rice wine without causing excessive internal heat as claimed in claim 1, wherein the process comprises the following steps: the desmodium, the liquorice and the leaching base wine are mixed according to the mass ratio of (1-2) to (20).
6. The process for preparing the special yellow rice wine without causing excessive internal heat as claimed in claim 1, wherein the process comprises the following steps: the leaching temperature is normal temperature, and the leaching time is 20 days.
7. The process for preparing the special yellow rice wine without causing excessive internal heat as claimed in claim 1, wherein the process comprises the following steps: the wine base for blending is Shaoxing yellow wine, the alcoholic strength of a finished product is 8-12% vol, and the total sugar content is 30-40 g/L.
8. The process for preparing the special yellow rice wine without causing excessive internal heat as claimed in claim 1, wherein the process comprises the following steps: the wine liquid temperature during clarification is-4 ℃, and the clarification time is 48 hours.
9. The process for preparing the special yellow rice wine without causing excessive internal heat as claimed in claim 1, wherein the process comprises the following steps: the filtration is carried out by coarse filtration with diatomite and fine filtration with microporous membrane.
10. The process for preparing the special yellow rice wine without causing excessive internal heat as claimed in claim 1, wherein the process comprises the following steps: use the leaching jar in the leaching, the leaching jar includes the support, the support bottom is the supporting seat, it is connected with a jar body mounting bracket to rotate on the support, jar body is installed to a jar body mounting bracket, support one side is equipped with the motor, thereby motor drive jar body mounting bracket rotates and drives a jar body and rotate, thereby jar body is including entry and export, the internal portion of jar is equipped with the perforated plate.
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