CN113502200B - Continuous uninterrupted drum type cooling and yeast mixing method - Google Patents
Continuous uninterrupted drum type cooling and yeast mixing method Download PDFInfo
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- CN113502200B CN113502200B CN202110807489.3A CN202110807489A CN113502200B CN 113502200 B CN113502200 B CN 113502200B CN 202110807489 A CN202110807489 A CN 202110807489A CN 113502200 B CN113502200 B CN 113502200B
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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
Abstract
The invention discloses a continuous uninterrupted drum-type cooling and yeast mixing method, which comprises the following steps: s01, putting fermented grains into the drum from the tail of the drum, and pushing the fermented grains to move towards the head of the drum in the process of rotating the drum; s02, cooling the fermented grains in the front half section of the roller close to the tail part of the roller; and S03, when the temperature of the fermented grains is reduced to a set temperature, uniformly scattering the distiller' S yeast in the fermented grains. The method has the advantages of high quality stability and production efficiency, no reduction of quality stability due to increase of production efficiency, and suitability for large-scale cooling and yeast mixing of fermented grains.
Description
Technical Field
The invention relates to a continuous drum-type cooling yeast mixing method, and belongs to the technical field of wine brewing.
Background
The brewing process of the white spirit needs to be carried out through a series of processes such as fermentation, and in the brewing process, grain raw materials are firstly crushed and then steamed to prepare fermented grains, after the grain steaming is finished, the fermented grains need to be spread for cooling and then mixed with yeast, then fermentation is carried out, and finally the wine is steamed out through heating.
In the prior art, the adopted method for spreading, cooling and mixing the yeast comprises the following steps:
lifting and transporting the wine retort to the airing chamber by using a travelling crane, opening a retort bottom switch, and inverting the fermented grains on the airing chamber; uniformly spraying cold water on the fermented grains just below the retort, turning over and uniformly stirring, uniformly spreading the fermented grains on a drying chamber for cooling, cooling by using a blower when the room temperature is higher than 28 ℃, and cutting off the blower when cooling by using the blower is carried out 6 minutes before yeast spreading to ensure that the surface temperature and the inside temperature of the fermented grains are consistent; when spreading for cooling, spreading for cooling for as long as possible, checking the temperature of fermented grains, and spreading or folding fermented grains with too high or too low temperature to ensure the temperature of grain pile, so as to avoid the phenomena of high temperature of part of wine pile and low temperature of part of fermented grains. When the temperature is close to the temperature of the yeast, taking 3 points for temperature detection, spreading the yeast when the temperature meets the temperature requirement, mixing the yeast and collecting the lees. The yeast spreading height should be reduced as much as possible during yeast spreading to avoid flying yeast powder. And (3) mixing yeast: uniform and without big lumps.
In order to prevent the fermented grains from being stuck and connected into blocks, the fermented grains are spread uniformly and then are manufactured in time. The method comprises the following steps: shoveling a line from the middle of the spread fermented grains by a shovel, cutting the fermented grains into strips by turning back after the line reaches the terminal point, and then carrying out other strips of ridges next to the strips of ridges. And after the secondary forging, transversely performing secondary forging. After the fermented grains are beaten, the fermented grains are finely swept and loosened by a rake or a fork sweep, and the fermented grains after being spread and cooled do not form a mass.
The existing spreading cooling and yeast mixing method has the problems that firstly, the production efficiency is low, and secondly, the production efficiency and the quality stability cannot be obtained at the same time, the production efficiency of the prior art depends on the volume of each distilled grain, the larger the volume is, the higher the production efficiency is, and the quality of the yeast mixing mainly depends on parameter control in the spreading cooling and yeast mixing process, such as: controlling the uniformity of the fermented grains spread on the drying chamber, controlling the sweeping air volume of the air blower, controlling the amount of cold water sprayed on the fermented grains, controlling the temperature of the fermented grains by a spreading or gathering method, controlling the temperature of the fermented grains, controlling the spreading height, controlling the caking degree of the fermented grains and the like. The number of the parameter control points is in direct proportion to the spread cooling area of the fermented grains, and the spread cooling area is in direct proportion to the volume of each fermented grain, so that the number of the parameter control points is in direct proportion to the volume of each fermented grain. On the one hand, the improvement of the production efficiency leads to the proportional increase of the parameter control points, the volume of each distilled grain in the prior art can not be very high in order to ensure the quality stability, and the spreading cooling and yeast mixing production efficiency in the prior art is lower. On the other hand, the increase of the parameter control points inevitably increases the difficulty of controlling the quality stability, which also causes the problem that the production efficiency and the quality stability cannot be compatible in the prior art, and is not suitable for large-scale production.
Disclosure of Invention
The technical problem to be solved by the invention is as follows: provides a continuous uninterrupted drum type cooling and yeast mixing method to overcome the defects of the prior art.
The technical scheme of the invention is as follows: a continuous uninterrupted drum-type cooling koji mixing method, comprising the steps of:
s01, putting fermented grains into the drum from the tail of the drum, and pushing the fermented grains to move towards the head of the drum in the process of rotating the drum;
s02, cooling the fermented grains in the front half section of the roller close to the tail of the roller;
and S03, when the temperature of the fermented grains is reduced to a set temperature, uniformly scattering the distiller' S yeast in the fermented grains.
Further, the rotating speed of the roller is 0.5 r/min-5 r/min, the set temperature in the step S03 is 20 +/-5 ℃, and the temperature is reduced and water is supplemented into the roller by conveying a water-vapor mixture in the rotating process of the roller.
Further, the drum includes:
a roller head;
a drum tail;
an auxiliary fan;
the two ends of the rotary cylinder are respectively connected with the roller head and the roller tail through soft sealing;
the mandrel is arranged on the central axis of the rotary barrel body, the mandrel is a hollow pipe body inside, the middle of the mandrel is divided into two sections by a partition plate, one section close to the tail of the roller is a cooling section, one section close to the head of the roller is a bending spreading section, an air outlet is formed in the side surface of the cooling section along the length direction of the mandrel, the cooling section is communicated with the auxiliary fan, the bending spreading section is connected with a bending spraying mechanism along the length direction of the mandrel, and the bending spraying mechanism is communicated with the inside of the bending spreading section.
Further, still include:
the belt pulleys are fixedly connected to the rotary cylinder body, are coaxial with the rotary cylinder body and at least comprise 2 belt pulleys, and are uniformly distributed along the length direction of the rotary cylinder body;
the supporting wheels are the same as the belt, correspond to the belt one by one and are arranged right below the belt to support the belt;
the large gear ring is fixedly connected to the rotary cylinder body and is coaxial with the rotary cylinder body;
and the speed reducer is connected with the rotary cylinder through a large gear ring.
Further, still include:
and the cooling fan is communicated with the space between the mandrel and the rotary cylinder from the tail of the roller.
Further, still include:
the first auger is arranged on the inner wall of the rotary cylinder body and distributed along the length direction of the rotary cylinder body.
Further, still include:
and the second packing auger is arranged on the outer wall of the mandrel and is distributed along the length direction of the mandrel.
Further, bent mechanism of spouting includes that 2 are bent to spout branch pipe and 1 bent spray tube, and 2 are bent to spout the branch pipe and connect the bent section that spills at the dabber, and bent branch pipe one end of spouting communicates with the bent section that spills of dabber is inside, and 2 are bent to spout branch pipe upper end and bend spray tube both ends intercommunication respectively, a plurality of orifices of bent spray tube evenly distributed.
Further, still include:
and the steam-water mixer is arranged on a pipeline between the auxiliary fan and the mandrel and is communicated with the water tank.
Further, still include:
the spraying system is arranged right above the rotary cylinder at the cooling section of the mandrel;
the evacuation structure is a grid or a net wire and is arranged in the rotary cylinder where the mandrel cooling section is located.
The invention has the beneficial effects that:
1) In the process of pushing fermented grains to move from the tail of the roller to the head of the roller, fermented grains are enabled to roll continuously to expose the surface through rotation of the rotary kiln, a spread cooling effect is achieved, when the temperature of the fermented grains is reduced to a set temperature, distiller's yeast is uniformly scattered in the fermented grains, then the fermented grains and the distiller's yeast are uniformly mixed by utilizing rotation of the roller, and a yeast mixing effect is achieved;
2) The method controls the rotation speed of a roller to be 1 to 5r/min to ensure that the set temperature is 20 +/-5 ℃, and discharges steam in the roller in the rotation process of the roller to ensure that the quality of the yeast mixture is optimal;
3) The invention realizes the cooling of the fermented grains from the center to the outside and the water supplement of the fermented grains by outputting cold air or an air-water mixture to the mandrel cooling section through the auxiliary fan, scatters the fermented grains to the cooled fermented grains through the yeast spraying mechanism of the yeast scattering section, and then uniformly mixes the fermented grains with the fermented grains through the rotation of the rotary cylinder body, thereby realizing the yeast mixing of the fermented grains;
4) The rotary cylinder body is supported by the supporting wheel, and the reducer drives the large gear ring to rotate the rotary cylinder body;
5) According to the invention, cold air is conveyed to the space between the tail of the roller and the mandrel and the rotary cylinder through the cooling fan to cool fermented grains from the outside, so that the cooling efficiency of the fermented grains is further increased, and the cooling section can be made shorter;
6) According to the invention, the first auger is adopted to enable the rotary cylinder body to rotate, so that the first auger can push the fermented grains to move from the tail of the roller to the head of the roller, and meanwhile, the first auger pushes the fermented grains to move, so that the fermented grains can be twisted into the fermented grains close to the cylinder wall of the rotary cylinder body, and the fermented grains are mixed more uniformly;
7) According to the invention, the fermented grains can be pushed from the tail of the roller to the head of the roller by the second packing auger, and the fermented grains can be twisted into the fermented grains by pushing the fermented grains to move by the second packing auger, so that the fermented grains are mixed more uniformly;
8) The invention is communicated with the bent spraying pipe through the bent spraying branch pipe, so that the distiller's yeast can spread the yeast through the nozzle of the bent spraying pipe, and the yeast spreading is more uniform due to the longer length and wider coverage area of the bent spraying pipe.
9) According to the invention, cold air and water are mixed into a steam-water mixture through the steam-water mixer, and the cold air and water mist are sprayed to the fermented grains through the air outlets on the core shaft, so that the effect of supplementing water to the fermented grains is achieved, the fermented grains are cooled, the specific heat capacity of the water mist is larger than that of air, the cooling effect is better, the water mist can be more uniformly sprayed onto the fermented grains compared with independent water, the humidity and temperature uniformity of the fermented grains are better, the yeast is prevented from being lumped, the yeast is more uniformly mixed later, and the yeast mixing quality of the fermented grains is better;
10 According to the invention, cold water is sprayed to the rotary cylinder body through the spraying system, so that the fermented grains in the rotary cylinder body are further cooled rapidly, and the length of the rotary cylinder body can be reduced; according to the invention, by the evacuation structure, fermented grains can be cut into small blocks to be evacuated by the grids or the net wires in the process of moving to the yeast spreading section before entering the mandrel yeast spreading section, so that the fermented grains are more uniformly fed into the yeast spreading section roller, the yeast mixing uniformity of the fermented grains is further improved, and the quality of the fermented grains mixed with the yeast is better.
Drawings
FIG. 1 is a schematic structural diagram of an embodiment of the present invention;
FIG. 2 is a partial view at A of FIG. 1;
FIG. 3 is a partial view at B of FIG. 1;
FIG. 4 is a perspective view of an embodiment of the present invention;
FIG. 5 is a partial view at C of FIG. 4;
FIG. 6 is a perspective view of a mandrel in accordance with an embodiment of the present invention;
fig. 7 is a schematic structural diagram of an evacuation structure according to an embodiment of the invention.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are some, but not all, embodiments of the present invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
In the description of the present invention, it should be noted that the terms "center", "upper", "lower", "left", "right", "vertical", "horizontal", "inner", "outer", etc., indicate orientations or positional relationships based on the orientations or positional relationships shown in the drawings, and are only for convenience of description and simplicity of description, but do not indicate or imply that the device or element being referred to must have a particular orientation, be constructed and operated in a particular orientation, and thus, should not be construed as limiting the present invention; the terms "first," "second," and "third" are used for descriptive purposes only and are not to be construed as indicating or implying relative importance, and furthermore, unless otherwise explicitly stated or limited, the terms "mounted," "connected," and "connected" are to be construed broadly and may be, for example, fixedly connected, detachably connected, or integrally connected; can be mechanically or electrically connected; they may be connected directly or indirectly through intervening media, or they may be interconnected between two elements. The specific meanings of the above terms in the present invention can be understood in a specific case to those of ordinary skill in the art.
The embodiment of the application solves the problems that the production efficiency is low and the production efficiency and the quality stability cannot be achieved simultaneously in the prior art through a continuous and uninterrupted drum-type cooling yeast mixing method, and fermented grains are placed into a drum to be cooled and mixed with yeast, so that the production efficiency is improved, and meanwhile, the production efficiency and the quality stability are achieved simultaneously.
For solving the problems that the production efficiency is low and the production efficiency and the quality stability cannot be obtained simultaneously, the technical scheme in the embodiment of the application has the following general idea:
the method is characterized in that in the process of pushing fermented grains to move from the tail of the roller to the head of the roller, fermented grains are enabled to roll continuously to expose the surface through rotation of the rotary kiln, a spread cooling effect is achieved, when the temperature of the fermented grains is reduced to a set temperature, the fermented grains are uniformly scattered in the fermented grains, then the fermented grains and the fermented grains are uniformly mixed through rotation of the roller, and therefore a yeast mixing effect is achieved.
In order to better understand the technical solutions, the technical solutions will be described in detail below with reference to the drawings and the detailed description.
Example 1 was carried out: referring to fig. 1, a continuous uninterrupted drum-type cooling koji mixing method comprises the following steps:
s01, putting the fermented grains into the drum from the tail of the drum, pushing the fermented grains to move towards the head of the drum in the process of rotating the drum, wherein the fermented grains are pushed by arranging a packing auger in the drum or pushing by inclining the drum by using the gravity of the fermented grains;
s02, cooling the fermented grains in the front half section of the roller close to the tail of the roller;
and S03, when the temperature of the fermented grains is reduced to a set temperature, uniformly scattering the distiller' S yeast in the fermented grains.
The technical scheme in the embodiment of the application at least has the following technical effects and advantages:
on one hand, the quality stability and the production efficiency are higher, on the other hand, the increase of the production efficiency can not cause the reduction of the quality stability, the production efficiency and the quality stability can be obtained at the same time, and the method is suitable for large-scale cooling and yeast mixing of fermented grains.
Example 2 was carried out: the rotating speed of the roller is 0.5 r/min-5 r/min, the set temperature in the step S03 is 20 +/-5 ℃, and the temperature is reduced and the water is supplemented by conveying a water-vapor mixture into the roller in the rotating process of the roller.
The technical scheme in the embodiment of the application at least has the following technical effects and advantages:
the above parameters ensure the best quality of the mixed yeast of the fermented grains.
Example 3 of implementation: referring to fig. 1 to 6, the drum includes: a roller head 2; the device comprises a roller tail 3, wherein a roller head 2 and a roller tail 3 are fixed parts fixed on the ground and are respectively in rotating and sealing connection with two ends of a rotary barrel 1, and fermented grains can be input into the rotary barrel 1 through the roller tail 3 and output from the roller head 2 through the roller head 2; an auxiliary fan 11; the device comprises a rotary cylinder body 1, wherein two ends of the rotary cylinder body 1 are respectively connected with a cylinder head 2 and a cylinder tail 3 through soft seals 4; the device comprises a mandrel 5, the mandrel 5 is arranged on the central axis of a rotary cylinder body 1, the mandrel 5 is a hollow pipe body, the middle of the mandrel 5 is divided into two sections by a partition plate 503, one section close to a cylinder tail 3 is a cooling section 501, one section close to a cylinder head 2 is a koji spreading section 502, an air outlet 5011 is formed in the side surface of the cooling section 501 along the length direction of the mandrel 5, the cooling section 501 is communicated with an auxiliary fan 11 through a rotary joint 8, the communication part of the cooling section 501 and the auxiliary fan 11 can be the end part of the cooling section 501 close to the cylinder tail 3, the arrangement is simpler and more convenient, the end part of the cooling section 501 close to the cylinder head 2 can be used for enabling the fermented grains with the lowest temperature in contact with the cold air with the lowest temperature and the fermented grains with the highest temperature in contact with the highest temperature in the highest temperature range close to the cylinder head 2, the fermented grains entering temperature of the koji spreading section 502 is lower, the koji spreading section 502 is connected with a spraying mechanism 9 along the length direction of the mandrel 5, the koji spraying mechanism 9 is communicated with the inside of the koji spreading section 502, one end of the koji spreading section 502 is connected with one end of the koji spreading section 502, the compressed koji spreading section 502 is connected with the compressed air in the rotary joint 8, and the compressed air of the cylinder head 2, and is connected with the compressed koji spreading section 502, and the compressed koji spreading mechanism 8.
The technical scheme in the embodiment of the application at least has the following technical effects and advantages:
cold air or air-water mixture is output to the cooling section 501 of the mandrel 5 through the auxiliary fan 11, so that fermented grains are cooled from the center to the outside and are supplemented with water, the cooled fermented grains are sprayed with distiller's yeast through the yeast spraying mechanism 9 of the yeast spraying section 502, and then the distiller's yeast and the fermented grains are uniformly mixed through rotation of the rotary cylinder 1, so that yeast mixing of the fermented grains is realized.
Example 4 of implementation: referring to fig. 4 to 5, further comprising: the belt pulleys 16 are fixedly connected to the rotary cylinder body 1, the belt pulleys 16 are coaxial with the rotary cylinder body 1, the number of the belt pulleys 16 is at least 2, and the belt pulleys 16 are uniformly distributed along the length direction of the rotary cylinder body 1; the number of the supporting wheels 17 is the same as that of the belt pulleys 16, the supporting wheels 17 correspond to the belt pulleys 16 one by one, and the supporting wheels 17 are arranged under the belt pulleys 16 to support the belt pulleys 16; the large gear ring 19 is fixedly connected to the rotary cylinder body 1, and the large gear ring 19 is coaxial with the rotary cylinder body 1; and a speed reducer 18, wherein the speed reducer 18 is connected to the rotary cylinder 1 through a large gear ring 19.
The technical scheme in the embodiment of the application at least has the following technical effects and advantages:
the rotary cylinder body 1 is supported by the supporting wheel 17, and the reducer 18 drives the large gear ring 19 to rotate the rotary cylinder body 1.
Example 5 was carried out: referring to fig. 1 and 4, further comprising: and the cooling fan 14 is communicated with the space between the mandrel 5 and the rotary cylinder body 1 from the roller tail 3.
The technical scheme in the embodiment of the application at least has the following technical effects and advantages:
further increasing the cooling efficiency of the fermented grains, so that the cooling section 501 can be made shorter.
Example 6 of implementation: referring to fig. 1, further includes: first auger 7, first auger 7 sets up at 1 inner wall of rotatory barrel, and first auger 7 distributes along 1 length direction of rotatory barrel.
The technical scheme in the embodiment of the application at least has the following technical effects and advantages:
through first auger 7 for rotatory first auger 7 of rotatory barrel 1 promotes the unstrained spirits to move from cylinder tail 3 to cylinder head 2, and first auger 7 promotes the unstrained spirits motion simultaneously and can also twist into the unstrained spirits near the unstrained spirits of 1 section of thick bamboo wall department of rotatory barrel, makes the unstrained spirits mix the song more evenly.
Example 7 was carried out: referring to fig. 1, further includes: and the second packing auger 6 is arranged on the outer wall of the mandrel 5, and the second packing auger 6 is distributed along the length direction of the mandrel 5.
The technical scheme in the embodiment of the application at least has the following technical effects and advantages:
through second auger 6 for the unstrained spirits can be promoted from cylinder tail 3 to cylinder head 2 by second auger 6, and second auger 6 promotes the unstrained spirits motion simultaneously and can also be twisted into the unstrained spirits near dabber 5, makes the unstrained spirits mix the song more evenly.
Example 8 was carried out: referring to fig. 1, 2 and 6, the curved spraying mechanism 9 includes 2 curved spraying branch pipes 901 and 1 curved spraying pipe 902, the 2 curved spraying branch pipes 901 are respectively connected to the side portions of the two ends of the curved spraying section 502 of the mandrel 5, one end of the curved spraying branch pipe 901 is communicated with the inside of the curved spraying section 502 of the mandrel 5, the upper ends of the 2 curved spraying branch pipes 901 are respectively communicated with the two ends of the curved spraying pipe 902, and the curved spraying pipe 902 is uniformly distributed with a plurality of spraying holes 9021. In order to stabilize the rotary cylinder 1, a support tube may be added to the cooling section 501 to connect the mandrel 5 and the rotary cylinder 1. The curved spraying branch pipe 901 can be fixedly connected with the rotary cylinder 1, and then at least 2 curved spraying mechanisms 9 are symmetrically arranged.
The technical scheme in the embodiment of the application at least has the following technical effects and advantages:
the bent spraying pipe 902 is communicated with the bent spraying branch pipe 901, so that the distiller's yeast can spread the yeast through the spraying opening of the bent spraying pipe 902, and the yeast spraying pipe 902 is longer in length and wider in coverage area, so that the yeast spreading is more uniform.
Example 9 was carried out: referring to fig. 1 and 4, further comprising: and the steam-water mixer 13 is arranged on a pipeline between the auxiliary fan and the mandrel 5, and the steam-water mixer 13 is communicated with the water tank 12.
The technical scheme in the embodiment of the application at least has the following technical effects and advantages:
through vapour water mixer 13, mix cold air and water into steam-water mixture, spout cold air and water smoke to the wine unstrained spirits through air outlet 5011 on the dabber 5, both played the effect of moisturizing for the wine unstrained spirits, make the wine unstrained spirits cooling again, and air specific heat capacity is bigger for water smoke comparison, the cooling effect is better, compare solitary water, can be more even spray on the wine unstrained spirits, make wine unstrained spirits humidity better with temperature homogeneity, avoid uniting, make afterwards mix the song more even, the wine unstrained spirits mixes the song quality better.
Example 10 of implementation: referring to fig. 1 and 7, further comprising: the spraying system 10 is arranged right above the rotary cylinder 1 at the cooling section 501 of the mandrel 5, the spraying system 10 comprises a spraying pipe 101 and a water source 102, the spraying pipe 101 is communicated with the water source 102 through a pipeline, and the spraying range of the spraying pipe 101 covers the rotary cylinder 1 at the cooling section 501; the evacuation structure 20 is a grid or a mesh wire, and the evacuation structure 20 is arranged in the rotating cylinder 1 where the cooling section 501 of the mandrel 5 is located.
The technical scheme in the embodiment of the application at least has the following technical effects and advantages:
cold water is sprayed to the rotary cylinder body 1 through the spraying system 10, so that the temperature reduction of the fermented grains in the rotary cylinder body 1 is further accelerated, and the length of the rotary cylinder body 1 can be reduced; according to the invention, the fermented grains can be cut into small blocks by the grids or the net wires to be evacuated before entering the yeast spreading section 502 of the mandrel 5 through the evacuation structure 20 in the process of moving towards the yeast spreading section 502, so that the fermented grains are more uniformly mixed when entering the roller of the yeast spreading section 502, the yeast mixing uniformity of the fermented grains is further improved, and the yeast mixing quality of the fermented grains is better.
The foregoing is a more detailed description of the invention in connection with specific preferred embodiments and it is not intended that the invention be limited to these specific details. For those skilled in the art to which the invention pertains, numerous simple deductions or substitutions may be made without departing from the spirit of the invention, which shall be deemed to belong to the scope of the invention.
Claims (9)
1. A continuous uninterrupted drum type cooling yeast mixing method is characterized by comprising the following steps:
s01, putting fermented grains into the drum from the tail of the drum, and pushing the fermented grains to move towards the head of the drum in the process of rotating the drum;
s02, cooling the fermented grains in the front half section of the roller close to the tail part of the roller;
s03, when the temperature of the fermented grains is reduced to a set temperature, uniformly scattering distiller' S yeast in the fermented grains;
the drum includes:
a drum head (2);
a drum tail (3);
an auxiliary fan (11);
the device comprises a rotary cylinder body (1), wherein two ends of the rotary cylinder body (1) are respectively connected with a roller head (2) and a roller tail (3) through soft seals (4);
dabber (5), dabber (5) set up on rotatory barrel (1) axis, dabber (5) are inside hollow body, are disconnected into two sections by baffle (503) in the middle of dabber (5), one section that is close to cylinder tail (3) is cooling zone (501), one section that is close to cylinder head (2) is for spilling bent section (502), air outlet (5011) are seted up along dabber (5) length direction to cooling zone (501) side surface, cooling zone (501) and auxiliary fan (11) intercommunication, it spouts mechanism (9) to spill bent section (502) and spill bent section (502) inside intercommunication to be connected with bent along dabber (5) length direction.
2. The continuous uninterrupted drum-type cooling and yeast mixing method of claim 1, wherein the rotation speed of the drum is 0.5 r/min to 5r/min, the set temperature in the step S03 is 20 ℃ ± 5 ℃, and the temperature is reduced and the water is supplemented by conveying a water-vapor mixture into the drum during the rotation of the drum.
3. The continuous uninterrupted drum-type cooling koji-mixing method according to claim 1, further comprising:
the belt pulleys (16) are fixedly connected to the rotary cylinder body (1), the belt pulleys (16) are coaxial with the rotary cylinder body (1), the number of the belt pulleys (16) is at least 2, and the belt pulleys (16) are uniformly distributed along the length direction of the rotary cylinder body (1);
the number of the supporting wheels (17) is the same as that of the belt (16), the supporting wheels (17) correspond to the belt (16) one by one, and the supporting wheels (17) are arranged under the belt (16) to support the belt (16);
the large gear ring (19) is fixedly connected to the rotary cylinder body (1), and the large gear ring (19) is coaxial with the rotary cylinder body (1);
and the speed reducer (18), wherein the speed reducer (18) is connected with the rotary cylinder body (1) through a large gear ring (19).
4. The continuous uninterrupted roller cooling koji mixing method according to claim 1, further comprising:
and the cooling fan (14) is communicated with the space between the mandrel (5) and the rotary cylinder body (1) from the roller tail (3).
5. The continuous uninterrupted roller cooling koji mixing method according to claim 1, further comprising:
first hank dragon (7), first hank dragon (7) set up at rotatory barrel (1) inner wall, and first hank dragon (7) distribute along rotatory barrel (1) length direction.
6. The continuous uninterrupted roller cooling koji mixing method according to claim 1, further comprising:
the second packing auger (6), second packing auger (6) set up on dabber (5) outer wall, and second packing auger (6) distribute along dabber (5) length direction.
7. The continuous uninterrupted drum type cooling and yeast mixing method according to claim 1, characterized in that the yeast spraying mechanism (9) comprises 2 yeast spraying branch pipes (901) and 1 yeast spraying pipe (902), wherein the 2 yeast spraying branch pipes (901) are connected to the yeast spreading section (502) of the mandrel (5), one end of the yeast spraying branch pipe (901) is communicated with the inside of the yeast spreading section (502) of the mandrel (5), the upper ends of the 2 yeast spraying branch pipes (901) are respectively communicated with the two ends of the yeast spraying pipe (902), and the yeast spraying pipe (902) is uniformly distributed with a plurality of spraying holes (9021).
8. The continuous uninterrupted drum-type cooling koji-mixing method according to claim 1, further comprising:
the steam-water mixer (13) is arranged on a pipeline between the auxiliary fan and the mandrel (5), and the steam-water mixer (13) is communicated with the water tank (12).
9. The continuous uninterrupted drum-type cooling koji-mixing method according to claim 1, further comprising:
the spraying system (10), the spraying system (10) is arranged right above the rotary cylinder (1) at the cooling section (501) of the mandrel (5);
the evacuation structure (20), the evacuation structure (20) is net or net twine, and the evacuation structure (20) sets up in the rotatory barrel (1) that dabber (5) cooling zone (501) is located.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JP2014076018A (en) * | 2012-10-11 | 2014-05-01 | Kawata Kogyo Kk | Method and apparatus for steaming malt raw material |
| CN103789143A (en) * | 2014-02-28 | 2014-05-14 | 四川大学 | Device for automatically adding brewing water to distiller's grains and carrying out rotary cooling, distiller's yeast conveying and stirring device |
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| CN211734319U (en) * | 2019-12-13 | 2020-10-23 | 武汉奋进智能机器有限公司 | Grain stillage yeast adding device and grain stillage spreading and drying yeast adding system |
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| CN113502200A (en) | 2021-10-15 |
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