CN202175669U - Equipment for producing fruit vinegar through fermentation of fruit wine - Google Patents
Equipment for producing fruit vinegar through fermentation of fruit wine Download PDFInfo
- Publication number
- CN202175669U CN202175669U CN2011203287293U CN201120328729U CN202175669U CN 202175669 U CN202175669 U CN 202175669U CN 2011203287293 U CN2011203287293 U CN 2011203287293U CN 201120328729 U CN201120328729 U CN 201120328729U CN 202175669 U CN202175669 U CN 202175669U
- Authority
- CN
- China
- Prior art keywords
- fermentation
- tank body
- equipment
- tower
- vinegar
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
Images
Landscapes
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The utility model relates to equipment for producing fruit vinegar through fermentation of fruit wine. The equipment consists of a double-layer spray fermentation tower and a deep-layer ventilation fermentation tank, wherein the double-layer spray fermentation tower consists of a tower body, two filler layers in the tower body and rotating spray heads on the filler layers; each filler layer is provided with eight ventilation holes which are uniformly distributed at the circumference; the deep-layer ventilation fermentation tank consists of a tank body, upper and lower stirring impellers in the tank body and a speed reduction motor for driving the stirring impellers; ventilation holes are arranged at the upper part of the tank body; and a discharge valve and a return valve are arranged at the lower part of the tank body. The equipment for brewing fruit wine into fruit vinegar is especially suitable for brewing the wine into grape vinegar, and any additives are not needed in the whole brewing process. The original nutritional value of the grapes can be kept, the fruit vinegar also has effect of vinegar and pure and mild taste, and the fruit vinegar can be kept for a long time.
Description
Technical field
The utility model relates to brewing equipment, specifically a kind of equipment of producing fruit vinegar with wine fermentation.
Background technology
The making method of existing production vinegar can be classified as four types: 1, tank fermentation method; 2, the solid membrane type fermentation method that drips; 3, standing for fermentation method; 4, solid state fermentation.Various production units are also a lot, and are all a lot of from simple equipment to large equipment.Domestic Shaanxi Pucheng Ding Feng brewages Science and Technology Ltd. and develops a cover DF series and brewage patent equipment automatically.But this equipment is to adopt tank fermentation method that wine fermentation is become fruit vinegar, is difficult to wine fermentation is become the grape vinegar of height.Along with the progress of science and technology and the raising of living standards of the people; Understanding and requirement to food also greatly improve; The vinegar (≤5 ° of total acid contents) of low acetic acid content wants prolonged preservation will add sanitas, and>=vinegar more than 6 ° need not add any sanitas and get final product prolonged preservation.As gondola " Mo Dena " (MODENA) the grape vinegar highest level store sth. in a cellar 25 years >=6 ° grape vinegar.Not seeing at present can the disposable production unit that brewing fruit wine is become height >=6 ° of total acid contents.
The utility model content
The purpose of the utility model provides a kind ofly produces the equipment of fruit vinegar with wine fermentation, can produce the high mouthfeel alcohol of purity, again can keep former material nutrient and local flavor, need not add the high-quality vinegar of sanitas, for the production of high-quality vinegar provides a kind of new equipment.
The equipment of the utility model is made up of two portions: promptly double-deck spray fermentation tower and submerged aerobic fermentation jar; Double-deck spray fermentation tower is by tower body, the intravital two-layer filling bed of material of tower, and the rotary spray head of filling on the bed of material constitutes, and filling the bed of material for every layer has 8 ventilating pit peripheries to divide equally; The submerged aerobic fermentation jar is made up of tank body, jar intravital two paddle wheels up and down and the reducing motor that drives paddle wheel, and tank body top is provided with ventilating pit, and the tank body bottom is provided with discharge valve and return valve.
Tank body top is provided with ventilating pit and is evenly equipped with 8, and the bottom can be provided with the ventilation dish that is connected with air in the tank body.On double-deck spray column and the submerged aerobic fermentation jar TM is housed.
The utility model becomes the equipment of fruit vinegar to be specially adapted to wine making is become grape vinegar brewing fruit wine, and whole brewing process need not any additives.The high-quality grape vinegar prodigiosin of the device fabrication of the utility model keeps the grape original nutritive value, the effect of vinegar and pure and mild mouthfeel are arranged again, and acetic acid content can be preserved for a long time up to (total acid content) more than 6%.
Description of drawings
Fig. 1 is the structural representation with wine fermentation production fruit vinegar equipment of the utility model.
Among the figure, the 1-steelframe, the 2-stopping composition, the 3-rotating head, 4-sprays bar, 5-upper strata TM; 6-upper strata ventilating pit, 7-lower floor TM, 8-lower floor ventilating pit, the double-deck spray of 9-fermentation tower, 10-reducing motor; The 11-ventilating pit, 12-is two paddle wheels up and down, 13-upper temp meter, 14-temperature of lower meter, 15-ventilation dish; The 16-air, 17-acid, 18-return valve, 19-discharge valve, 20-deep ventilation stirred pot.
Embodiment
The equipment of the utility model is made up of two portions: promptly double-deck spray fermentation tower 9 and submerged aerobic fermentation jar 20; Double-deck spray fermentation tower 9 is by tower body, the intravital two-layer filling bed of material 2 of tower, and the rotary spray head 3,4 of filling on the bed of material constitutes, and filling the bed of material for every layer has 8 ventilating pits, 6,8 peripheries to divide equally; Submerged aerobic fermentation jar 20 is made up of tank body, jar intravital two paddle wheels 12 up and down and the reducing motor 10 that drives paddle wheel; Tank body top is provided with 8 ventilating pits that are uniformly distributed with 11; The bottom can be provided with the ventilation dish 15 that is connected with air 16 in the tank body, and the tank body bottom is provided with discharge valve 19 and return valve 18.On double-deck spray fermentation tower and the submerged aerobic fermentation jar TM 5,7,13,15 is housed.Steelframe 1 sprays 9 of fermentation towers in a high position with bilayer, and the distiller's wort behind the spray can flow automatically in the depth layer air blow tank 20.
During work, about 30 ℃ wine is put into deep ventilation stirred pot 20 pump into double-deck spray fermentation tower 9 through pump 17 and spray, treat to close pump 17 after spray finishes, start reducing motor 10, air compressor machine 16 carries out deep layer and stirs aerobic fermentation.Monitor temperature meter 5,7,13,14 in the fermenting process, temperature remain within 28～40 ℃, all available increase spray of the height of temperature frequency is adjusted.Detect the acetic acid content in the secondary submerged aerobic fermentation jar 20 every day, treat that the acetic acid degree reaches more than 6 ° or can open valve 19 finished product is put jar according to product requirement (in 11 °).
Embodiment 2:
Embodiment 1 is single jar of circulation of single tower, can adopt two jars in single tower for further boosting productivity, i.e. a double-deck spray fermentation tower; 2 submerged aerobic fermentation jar A, B jar are put into the A jar with fruit wine earlier, flow into the B jar by A jar pump to double-deck spray column spray back; Carrying out submerged aerobic fermentation is pumped into by the B jar after for some time again and flows into the A jar behind the double-deck spray column and carry out submerged aerobic fermentation; Can effectively shorten fermentation time like this, air 16 can, but can prolong some fermentation times; Can determine whether to adopt air 16 according to the size of output.
Claims (4)
1. the equipment with wine fermentation production fruit vinegar is characterized in that being made up of bilayer spray fermentation tower and submerged aerobic fermentation jar two portions; Double-deck spray fermentation tower is by tower body, the intravital two-layer filling bed of material of tower, and the rotary spray head of filling on the bed of material constitutes, and filling the bed of material for every layer has 8 ventilating pit peripheries to divide equally; The submerged aerobic fermentation jar is made up of tank body, jar intravital two paddle wheels up and down and the reducing motor that drives paddle wheel, and tank body top is provided with ventilating pit, and the tank body bottom is provided with discharge valve and return valve.
2. according to claim 1ly produce the equipment of fruit vinegar, it is characterized in that ventilating pit that tank body top is provided with is 8 and is distributed on tank body top with wine fermentation.
3. the equipment with wine fermentation production fruit vinegar according to claim 1 is characterized in that the bottom is provided with the ventilation dish that is connected with air in the tank body.
4. the equipment with wine fermentation production fruit vinegar according to claim 1 is characterized in that on double-deck spray column and the submerged aerobic fermentation jar TM being housed.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011203287293U CN202175669U (en) | 2011-09-05 | 2011-09-05 | Equipment for producing fruit vinegar through fermentation of fruit wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011203287293U CN202175669U (en) | 2011-09-05 | 2011-09-05 | Equipment for producing fruit vinegar through fermentation of fruit wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN202175669U true CN202175669U (en) | 2012-03-28 |
Family
ID=45865564
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011203287293U Expired - Lifetime CN202175669U (en) | 2011-09-05 | 2011-09-05 | Equipment for producing fruit vinegar through fermentation of fruit wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN202175669U (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104328026A (en) * | 2014-11-17 | 2015-02-04 | 北华大学 | Fruit vinegar fermentation system |
-
2011
- 2011-09-05 CN CN2011203287293U patent/CN202175669U/en not_active Expired - Lifetime
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104328026A (en) * | 2014-11-17 | 2015-02-04 | 北华大学 | Fruit vinegar fermentation system |
| CN104328026B (en) * | 2014-11-17 | 2016-05-11 | 北华大学 | A kind of fruit vinegar fermentation system |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105942102B (en) | A kind of production method of haw fermented beverage | |
| CN102051289B (en) | Red-date nutritional beer | |
| CN106350432A (en) | Production method of high-concentration and high-quality rice vinegar | |
| CN102093943A (en) | Red jujube sparkling wine and production process thereof | |
| CN107475016A (en) | White wine fermentation device | |
| CN107034108A (en) | It is a kind of that the method for improving the refreshing cleanliness of aromatic Chinese spirit is conserved by pit mud | |
| CN202175669U (en) | Equipment for producing fruit vinegar through fermentation of fruit wine | |
| CN207428022U (en) | Mushroom strain inoculation device | |
| CN218596343U (en) | Cereal whisky gelatinization equipment | |
| CN106538915B (en) | Method for improving related enzyme activity by fermenting fruit and vegetable juice with probiotics | |
| CN102268359B (en) | Grape vinegar brewed by using saccharomycetes and preparation method thereof | |
| CN104593217B (en) | A kind of pomegranate fruit vinegar and brewing method thereof | |
| CN207552282U (en) | A kind of yellow wine fermentation tank | |
| CN103421637A (en) | Mixed fruit wine and preparation method thereof | |
| PL222528B1 (en) | The method of starting vinegar fermentation in industrial conditions | |
| CN215103128U (en) | Spray even grape wine production and use red grape fermentation cylinder | |
| CN109554257A (en) | A kind of novel and multifunctional vinous fermentation device | |
| CN102827721A (en) | Preparation technology of burdock wine | |
| CN208549911U (en) | A kind of marinated integrated equipment of the stirring of pickled vegetable | |
| CN102161950B (en) | Strong aromatic white spirit trans-production method | |
| CN111621375A (en) | Production process and fermentation equipment of red wine flavor wheat beer | |
| CN205382146U (en) | Special brewing pot of loquat wine | |
| CN101285031B (en) | Fermentation cylinder special for brewing litchi wine | |
| CN219421762U (en) | Edible fungi fermentation equipment | |
| CN211057068U (en) | Beer production facility of fresh fruit flavor |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CP01 | Change in the name or title of a patent holder | ||
| CP01 | Change in the name or title of a patent holder |
Address after: 675000 Yunnan Yi Autonomous Prefecture in Chuxiong province Yongren County Lian Chi Xiang Yao Cun Charlie. Patentee after: Yunnan and biotechnology Limited by Share Ltd Address before: 675000 Yunnan Yi Autonomous Prefecture in Chuxiong province Yongren County Lian Chi Xiang Yao Cun Charlie. Patentee before: Yunnan Yongren Heli Grape Vinegar Brewing Co., Ltd. |
|
| CX01 | Expiry of patent term | ||
| CX01 | Expiry of patent term |
Granted publication date: 20120328 |