CN203346377U - Solid fermentation tank for producing nong Jiang-flavour Chinese spirits - Google Patents
Solid fermentation tank for producing nong Jiang-flavour Chinese spirits Download PDFInfo
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- CN203346377U CN203346377U CN 201320414885 CN201320414885U CN203346377U CN 203346377 U CN203346377 U CN 203346377U CN 201320414885 CN201320414885 CN 201320414885 CN 201320414885 U CN201320414885 U CN 201320414885U CN 203346377 U CN203346377 U CN 203346377U
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Abstract
The utility model relates to a solid state fermentation tank for producing nong Jiang-flavour Chinese spirits, and belongs to the field of wine brewing. Four transfusion ports are arranged on the cover of the fermentation tank and are fixed together with a snakelike spray head below the four transfusion ports, a conic triangle is welded at the bottom of the tank, the conic triangle and the plane form a 5-degree angle, a drain port is formed at the joint of the wall of the tank and the bottom of the tank, the drain port is connected with a pump through a block net and a drain valve, the pump is connected with the snakelike spray head, the cover of the tank is provided with a round visual mirror, the wall of the tank is provided with a rectangular visual mirror, sample ports are respectively arranged at the upper part, middle part and lower part of the wall of the tank, and the wall of the tank is also provided with a thermo detector and a jacket. The fermentation tank has the advantages of supplementing materials comprehensively, recycling liquid pit mud, having a simple structure, guaranteeing the anaerobic environment for fermentation, and having low percentage of contaminating microorganism. By adopting the fermentation tank provided by the utility model, the problem of influence of weather on the white spirits can be solved, and the effects of temperature control and humidity control can be realized.
Description
Technical field
The utility model relates to a kind of solid-state fermenter of producing liquor of Luzhou-flavor and Maotai-flavor, belongs to brewing technical field.
Background technology
Present stage white wine production mostly adopts is pond, cellar for storing things fermentative production white wine.This method exists some shortcomings.As, the uncertain meeting of cellar for storing things the coming off of mud, maintenance and composition brings impact to the quality of white wine.Adopt liquid plastc ring not only can solve the maintenance of cellar for storing things mud and the problem come off, and can determine the impact of which specific bacterial classification on fermenting process, thus the inoculating proportion in control plastc ring that can be artificial, the quality of raising white wine.
Liquor of Luzhou-flavor and Maotai-flavor is to create and form on the basis of having drawn aromatic Chinese spirit and Maotai-flavor liquor, and it has the characteristics of giving off a strong fragrance and sauce perfume (or spice) concurrently, and fermenting process needs the effect of giving off a strong fragrance and the sauce needed daqu of middle temperature of fragrant fermentation and high-temperature daqu.Different fermentation stage needs different songs and corresponding temperature to control just the getable uniqueness aromatic white spirit of holding concurrently.And traditional Jiao Chi ferments due to the controllability lacked temperature, make Qu Buneng bring into play well, and then do not reach the local flavor of the aromatic white spirit of holding concurrently.Adopt solid-state fermenter not only can meet the control to the different steps temperature, can also avoid the pollution of miscellaneous bacteria.
The each have their own advantage of present solid-state fermenter, but simultaneously they also exist that working strength is large, inefficiency, the easy shortcoming of microbiological contamination.In the utility model patent of CN 102776115 A, design the fermentation unit by the yellow water cycling and reutilization with pump, but lacked wire netting at the bottom of fermentor tank, easily made the solid state fermentation thing stop up pumping hole, and carry out fluid infusion by the mode of water clock, can make fluid infusion not comprehensive.The utility model can solve the above problems.The utlity model has simple to operately, fluid infusion is comprehensive, guarantees the anaerobic environment of fermentation, saves labor force and resource, reduces and pollutes and the economical efficiency advantages of higher.
The utility model content
Technical problem to be solved in the utility model is to provide a kind of solid-state fermenter of producing liquor of Luzhou-flavor and Maotai-flavor, and labor force and resource are saved in fluid infusion comprehensively.
A kind of solid-state fermenter of producing liquor of Luzhou-flavor and Maotai-flavor, four infusion ports are arranged on its cover, with following snakelike shower nozzle, fix, the tank back welding connects the cone triangle that becomes 5 degree with plane, at the bottom of tank skin and tank, junction has pipeline to be connected with pump through barrier, tapping valve, pipeline between tapping valve and pump can load and unload, and the pipeline opening while unloading is used as leakage fluid dram; Pump is connected with snakelike shower nozzle, and the circular visual mirror is arranged on cover, and the rectangle visible mirror is arranged on tank skin, and three positions of tank skin upper, middle and lower arrange thief hole, also has thermo detector and chuck on tank skin.
Also have tensimeter, handle and bolt on cover.
This fermentor tank utilizes snakelike shower nozzle to carry out comprehensive feed supplement for fermented product, being designed to of snakelike shower nozzle; Tangent plane is the caliber that diameter is 10mm, whole snake pipe is fixed on fermentor tank by four fluid inlets, the caliber of fluid-through port is 15mm, the downside of the serpentine tube all different apertures of density and aperture that distributing, near close fluid inlet, the aperture of pipeline is the 0.5mm left and right, along with distance fluid inlet aperture far away progressively becomes greatly, comparatively speaking, the density in hole also becomes greatly, slowly is tending towards fixing.(according to the physical length of pipeline between two adjacent fluid inlets, getting middle part is that the place, maximum diameter of hole designs).
Owing to will observing inner situation during the fermentation, designed rectangle visible mirror 5 on tank skin, the characteristics of this visible mirror are; Length is approximately than the high few 20cm of tank left and right, and the width of visible mirror is 20mm, and wherein lower left corner part has special design---and fill a stainless steel rectangular recess on the visible mirror of fermentor tank inboard, the above is covered with aperture (can only allow liquid flow through).Thereby can observe level condition according to visible mirror easily, thereby carry out as requested recycling and the discharge of liquid.
Designed three thief holes 11 on this solid-state fermenter, for the solid state fermentation material is carried out to sampling analysis, thief hole is distributed on tank skin, minute upper, middle, and lower part.The process data as fermentor tank integral body to the timing sampling analysis of this three part of usining changes.
The accumulation of the yellow water produced in solid ferment process and liquid cellar for storing things mud can destroy the quality of solid state fermentation, is unfavorable for solid state fermentation.At the bottom of this fermentor tank tank, be designed to gradiently, the number of degrees are 5 degree, are conducive to collecting of liquid plastc ring and yellow seriflux in fermenting process, thereby can facilitate discharge and feed supplement utilization again.
But this fermentor tank is the feed supplement solid-state fermenter, adopt different liquid plastc rings to carry out the fermentation of liquor of Luzhou-flavor and Maotai-flavor, different strain in liquid plastc ring will produce the local flavor different to white wine at different fermentation stages, thereby make to be with in vinasse sauce dense, produce the dense sauce mouthfeel of odor type of holding concurrently, solid ferment process is controlled not only can reduce productivity, promote the utilization ratio of material, reduce production costs, can guarantee that good growing environment avoids the pollution of miscellaneous bacteria, also simplified zymotechnique simultaneously, for the solid state fermentation of white wine provides thinking preferably.
The accompanying drawing explanation
Fig. 1, the structural representation of the solid-state fermenter of production liquor of Luzhou-flavor and Maotai-flavor, 1-infusion port, the 2-bolt, 3-Jacket outlet, 4-chuck, 5-rectangle visible mirror, 6-barrier, 7-valve, the 8-pump, 9-tensimeter, the snakelike shower nozzle of 10-, the 11-thief hole, 12-thermo detector, the import of 13-chuck, the 14-handle, the 15-leakage fluid dram.
Fig. 2, the local structural graph of cover.
Embodiment
A kind of solid-state fermenter of producing liquor of Luzhou-flavor and Maotai-flavor, four infusion ports 1 are arranged on its cover, fixing with following snakelike shower nozzle 10, the tank back welding connects the cone triangle that becomes 5 degree with plane, at the bottom of tank skin and tank, junction has pipeline to be connected with pump 8 through barrier 6, tapping valve 7, pipeline between tapping valve and pump can load and unload, and the pipeline opening while unloading is used as leakage fluid dram 15; Pump is connected with snakelike shower nozzle 10, and circular visual mirror 14 is arranged on cover, and rectangle visible mirror 5 is arranged on tank skin, and three positions of tank skin upper, middle and lower arrange thief hole 11, also has thermo detector 12 and chuck 4 on tank skin.
Also have tensimeter 9, handle 14 and bolt 2 on cover.
Charging covers cover after finishing slowly, adds water and carry out fluid-tight around cover, guarantees the environment of anaerobism.In this said process, leakage fluid dram is opened, and gets rid of the yellow water in banking process.
Discharge opeing is shut tapping valve 7 after finishing, and by the infusion port 1 on cover, prior cultured liquid plastc ring externally is injected in fermentor tank under pressure by infusion port, and by the snakelike shower nozzle 10 on cover, comprehensively the surface to vinasse is shone in spray.
Observe by temperature indicator, if summer temp is too high, may make leavening temperature increase, now can open recirculated water and be lowered the temperature, winter temperature is too low, can affect normal liquor fermentation, now can be heated up by recirculated water.Recirculated water is by bottom in and top out.
Sampling in fermenting process, this sampler is according to the fermentor tank particular design, and thief hole 11 is corresponding to three levels of fermentor tank, the circle that the size of mouth is 5 centimetres of diameters, while not sampling, tighten with specific nut, during sampling, with specific sampler, sampled.
Sampling detects the index of vinasse, during the inclined to one side aromatic type of composition in detected result, carries out fluid infusion, the bacterial classification of the liquid plastc ring in this time fluid infusion is different from primary bacteria suspension, to be conducive to the formation of Luzhou-flavor local flavor, join in fermentor tank by shower nozzle, regularly carry out sampling analysis.
In fermenting process, yellow water too much can affect the quality of fermentation, so also want the in good time yellow seriflux of being arranged when feed supplement, drainage procedure is, by the height of liquid level of rectangle visor 5 observation yellow serifluxes, between tapping valve 7 and pump 8, can dismantle.Dismantle and open draining valve, allow it flow out voluntarily.
The velocity ratio of liquid plastc ring in vinasse is very fast, at the bottom of being easy to run up to tank, can pass through the accumulation of visible mirror observation of liquid state nutrient solution, runs up to when a certain amount of, by pump, fermented liquid is pumped to opening for feed and again carries out feed supplement and cultivate utilization.
After fermentation ends, open cover, by lifting machine, tank is inverted vinasse are stacked on conveying belt.
Claims (3)
1. a solid-state fermenter of producing liquor of Luzhou-flavor and Maotai-flavor, it is characterized in that, four infusion ports (1) are arranged on its cover, fixing with following snakelike shower nozzle (10), the tank back welding connects the cone triangle that becomes 5 degree with plane, at the bottom of tank skin and tank, junction has pipeline to be connected with pump (8) through barrier (6), tapping valve (7), and the pipeline between tapping valve and pump can load and unload, and the pipeline opening while unloading is used as leakage fluid dram (15); Pump is connected with snakelike shower nozzle (10), circular visual mirror (14) is arranged on cover, rectangle visible mirror (5) is arranged on tank skin, and three positions of tank skin upper, middle and lower arrange thief hole (11), also have thermo detector (12) and chuck (4) on tank skin.
2. solid-state fermenter according to claim 1, is characterized in that, also has tensimeter (9), handle (14) and bolt (2) on cover.
?
3. solid-state fermenter according to claim 1, is characterized in that, described chuck (4) has chuck import (13) and Jacket outlet (3).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201320414885 CN203346377U (en) | 2013-07-12 | 2013-07-12 | Solid fermentation tank for producing nong Jiang-flavour Chinese spirits |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201320414885 CN203346377U (en) | 2013-07-12 | 2013-07-12 | Solid fermentation tank for producing nong Jiang-flavour Chinese spirits |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN203346377U true CN203346377U (en) | 2013-12-18 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 201320414885 Expired - Fee Related CN203346377U (en) | 2013-07-12 | 2013-07-12 | Solid fermentation tank for producing nong Jiang-flavour Chinese spirits |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN203346377U (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112940931A (en) * | 2021-03-10 | 2021-06-11 | 安徽潮谊食品科技有限公司 | Method and brewing equipment for brewing soy sauce by utilizing multistage fermentation of yellow serofluid |
-
2013
- 2013-07-12 CN CN 201320414885 patent/CN203346377U/en not_active Expired - Fee Related
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112940931A (en) * | 2021-03-10 | 2021-06-11 | 安徽潮谊食品科技有限公司 | Method and brewing equipment for brewing soy sauce by utilizing multistage fermentation of yellow serofluid |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20131218 Termination date: 20150712 |
|
| EXPY | Termination of patent right or utility model |