CN202566192U

CN202566192U - Airlift fermenting tank

Info

Publication number: CN202566192U
Application number: CN2012202132800U
Authority: CN
Inventors: 曲冠云
Original assignee: LAIZHOU SENSIR BREWING FOOD CO Ltd
Current assignee: LAIZHOU SENSIR BREWING FOOD CO Ltd
Priority date: 2012-05-14
Filing date: 2012-05-14
Publication date: 2012-12-05
Anticipated expiration: 2022-05-14

Abstract

The utility model relates to an airlift fermenting tank, which comprises an air compressor (1), an air storage tank (2), a fermentation tank (3) and an air stirring pipe (4), wherein the air compressor (1) is connected with the air storage tank (2), the air inlet end of the air stirring pipe (4) is connected into the air storage tank (2), the air outlet end of the air stirring pipe (4) is connected into the fermentation tank (3), and the outlet of the air stirring pipe is an annular porous pipeline (5). As the airlift fermenting tank adopts such structure, the materials of the whole fermenting tank are stirred, the mixing of materials at the bottom layer, the middle layer and the upper layer is more uniform, the goal of thorough contact between substrates and enzyme is reached, the reaction speed of protein and starch in the materials is accelerated, and the fermentation is more thorough.

Description

Airlift fermentor

Technical field

The utility model relates to a kind of airlift fermentor, relates in particular to make used airlift fermentor in the soy sauce industry.

Background technology

Soy sauce airlift fermentation tank volume is generally 120m ³, be 9.89m highly, diameter has reached 4m; Because tank body is bigger,, take to stir or stir down no matter be if adopt traditional mechanical to stir; All need long puddler, certainly will need bigger power, if though take understirring type can avoid long puddler to a certain extent; But the axle envelope is had high requirement, and therefore many employing gas-lifting types stir; The gas-lifting type stirring pipe outlet of traditional zymotic jar is tubulose; Ferment the sauce wine with dregs that in expressing process; Owing to pump into too much air, too much stirring can make the sauce wine with dregs excessive thickness occur, can't squeeze or squeeze lengthening pressure rising time; The squeezing cycle is long, and the sauce wine with dregs of equal volume goes out the low situation of Normal juice rate.High-salt dilute soy adopts the Japanese pattern of brewageing; Whole fermentation period reaches 180 days; For material and salt solution are mixed fully, the enzyme in the material is better degraded fully to material during the fermentation, the abundant mixing of material and salt solution just becomes important unusually.Soy sauce owing to complicated biochemical reaction, impels the soy sauce of high-salt dilute to have strong fragrance and scarlet tempting color, the soft deliciousness of taste in 6 months sweat; If but simply for fully the contacting of enzyme and substrate, the stirring that every day is continuous certainly will cause the rising of oxygen concentration in the solution; And a very important reaction is exactly a Maillard reaction in the soy sauce later stage fermentation process, if oxygen part is sufficient in the solution, then can cause the product of Maillard reaction to be oxidized to atrament; Normal juice is black when causing later stage fermentation to finish; Because the undue fusion of material and salt solution causes material to decompose and accelerates, the viscosity of solution increases during squeezing simultaneously; Cause oil yield to descend, finally form the not high and second-rate problem of Normal juice of raw material availability.

The utility model content

The utility model changes the above-mentioned drawback that traditional airlift fermentor exists in order to overcome in the sauce fermentation process, the technical scheme of proposition is a kind of airlift fermentor; Comprise air compressor, air accumulator, fermentation tank; Air stirring pipe, said air compressor links to each other with air accumulator, and the inlet end of said air stirring pipe inserts air accumulator; Fermentation tank is inserted in the outlet side, and the outlet of said air stirring pipe is annular void channels.Said annular void channels are positioned at the fermentation tank bottom, apart from 10 centimetres of jar end distances.Said annular void channels internal diameter is 20 millimeters, 10 millimeters of each bore dias.

So transforming the benefit of bringing is, because the characteristic that air has escape and assembles, therefore bubble constantly merges and enlarges in uphill process; Drive rising and stirring that peripheral material does not stop, finally gush out, make the material of whole fermentation tank form stirring from the central authorities on fermentation tank top layer; Thereby make the mixing of materials on bottom, middle level and upper strata more even, to reach the purpose that substrate and enzyme are removed fully, the reaction rate of albumen and starch in the increase material; Thereby make fermentation more thorough; The Normal juice nutritive loss that ferments reduces, and the Normal juice color has become present bronzing, more delicious taste by original pitchy; The air compressor machine power consumption is reduced, and by stirring the original every day of earlier fermentation, changes to now and stirs once weekly; Stir the duration and shorten, the each stirring needs 10 minutes before the change, changes to each now the stirring and needs 3 minutes; Fermentation tank after the change goes out the sauce wine with dregs, and squeezing is boosted fast, and fuel-displaced fast, the sauce wine with dregs of equal volume goes out the Normal juice rate to be increased, thereby has improved raw material availability, has reduced production cost; Because sauce wine with dregs viscosity reduces, the Normal juice clarity that squeezes out increases, and impurity obviously reduces in the later stage sterilization process, has reduced difficulty in filtration, has reduced diatomaceous use amount, thereby has saved processing cost.

Description of drawings

Accompanying drawing 1 is the structural representation of the utility model.

The specific embodiment

The utility model provides a kind of airlift fermentor, comprises air compressor 1, air accumulator 2; Fermentation tank 3; Air stirring pipe 4, said air compressor 1 links to each other with air accumulator 2, and the inlet end of said air stirring pipe 4 inserts air accumulator 2; Fermentation tank 3 is inserted in the outlet side, and the outlet of said air stirring pipe is annular void channels 5.

Said annular void channels 5 are positioned at the fermentation tank bottom, apart from 10 centimetres of jar end distances.

Said annular void channels 5 internal diameters are 20 millimeters, 10 millimeters of each bore dias.

Claims

1. an airlift fermentor comprises air compressor (1), air accumulator (2); Fermentation tank (3); Air stirring pipe (4), said air compressor (1) links to each other with air accumulator (2), and the inlet end of said air stirring pipe (4) inserts air accumulator (2); Fermentation tank (3) is inserted in the outlet side, and it is characterized in that: the outlet of said air stirring pipe is annular void channels (5).

2. by the described fermentation tank of claim 1, it is characterized in that: said annular void channels are positioned at the fermentation tank bottom, apart from 10 centimetres of jar end distances.

3. by the described fermentation tank of claim 2, it is characterized in that: said annular void channels internal diameter is 20 millimeters, 10 millimeters of each bore dias.