CN2124238U - Fruit wine rapid brewing equipment - Google Patents
Fruit wine rapid brewing equipment Download PDFInfo
- Publication number
- CN2124238U CN2124238U CN 92212636 CN92212636U CN2124238U CN 2124238 U CN2124238 U CN 2124238U CN 92212636 CN92212636 CN 92212636 CN 92212636 U CN92212636 U CN 92212636U CN 2124238 U CN2124238 U CN 2124238U
- Authority
- CN
- China
- Prior art keywords
- temperature
- brewing
- motor
- resistance wire
- controller
- 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.)
- Granted
Links
- 235000019990 fruit wine Nutrition 0.000 title claims abstract description 14
- 235000014101 wine Nutrition 0.000 claims abstract description 20
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 7
- OGFYGJDCQZJOFN-UHFFFAOYSA-N [O].[Si].[Si] Chemical compound [O].[Si].[Si] OGFYGJDCQZJOFN-UHFFFAOYSA-N 0.000 claims description 4
- 238000009413 insulation Methods 0.000 claims description 4
- 239000002210 silicon-based material Substances 0.000 claims description 4
- 230000001580 bacterial effect Effects 0.000 claims description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 abstract description 7
- 238000013124 brewing process Methods 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 238000005265 energy consumption Methods 0.000 abstract description 3
- 238000009776 industrial production Methods 0.000 abstract description 3
- 238000005485 electric heating Methods 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 abstract 1
- 230000000149 penetrating effect Effects 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 230000000630 rising effect Effects 0.000 description 2
- BPQQTUXANYXVAA-UHFFFAOYSA-N Orthosilicate Chemical compound [O-][Si]([O-])([O-])[O-] BPQQTUXANYXVAA-UHFFFAOYSA-N 0.000 description 1
- 241000235342 Saccharomycetes Species 0.000 description 1
- OBNDGIHQAIXEAO-UHFFFAOYSA-N [O].[Si] Chemical compound [O].[Si] OBNDGIHQAIXEAO-UHFFFAOYSA-N 0.000 description 1
- PNEYBMLMFCGWSK-UHFFFAOYSA-N aluminium oxide Inorganic materials [O-2].[O-2].[O-2].[Al+3].[Al+3] PNEYBMLMFCGWSK-UHFFFAOYSA-N 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 239000000919 ceramic Substances 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 230000007903 penetration ability Effects 0.000 description 1
- 230000027272 reproductive process Effects 0.000 description 1
- 230000002269 spontaneous effect Effects 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Images
Landscapes
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
A fruit wine rapid brewing device belongs to the technical field of brewing. The electric heating infrared heating electric kettle consists of a motor, an infrared container, a reflecting sleeve, a heat insulating layer, a shell, a resistance wire, a stirrer, a temperature sensor, a controller and a top cover. The motor 1 is connected with the stirrer 12 through a rigid rod penetrating through the top cover 6, and the motor 1, the resistance wire 7 and the temperature sensor 8 are connected with the controller 9 through leads. The electric motor, the stirrer, the resistance wire, the temperature sensor and the controller form a temperature uniform control system, the wine body (fruit juice and distiller's yeast) can uniformly absorb far infrared rays in the brewing process according to the set optimal brewing temperature, the temperature of each part in the wine body is uniformly raised to the optimal brewing temperature, and then the temperature is maintained until the brewing is finished. The utility model discloses a brewing equipment, production efficiency is high, the energy consumption is low, is applicable to all fruit wine and makes to can realize extensive industrial production.
Description
The utility model relates to a kind of equipment that utilizes infrared rays quickly brewing fruit wine, and its technical field belongs to " brewageing ", and international Patent classificating number is C12H.
Traditional method for making fruit wine is that fresh fruit is pressed into fruit juice, again fruit juice and distiller's yeast is put into ceramic cylinder, allows its spontaneous fermentation, and taking out after half a year to one year promptly becomes fruit wine, and the production cycle is very long, and efficient is not high.And in the prior art, the device (seeing clear 57-58154 of Japanese Patent and clear 62-74277) that utilizes the infrared rays brewed fruit wine because of unresolved infrared penetration ability, can't make the wine body in the wine vat can both receive ultrared problem equably, cause this class device not possess the ability of suitability for industrialized production.
For addressing the above problem, the utility model provide a kind of efficient height, energy consumption low, can carry out large-scale industrial production, be applicable to the infrared rays fruit wine quickly brewing equipment of all brewing fruit wines.
The utility model is realized in the following way: this equipment is made up of motor, agitator, infrared rays container, infrared reflection sleeve, resistance wire, thermal insulation layer, shell, temperature sensor, controller and top cover etc., and wherein motor, agitator, resistance wire, temperature sensor and controller are formed the even Controlling System of temperature.Wine body (fruit drink and distiller's yeast mixture by a certain percentage) is put into the infrared rays container, after the resistance wire energising, its infrared rays of emitting comes back reflective between infrared rays container that silicon-oxygen-silicon materials are made and infrared reflection sleeve, inject again in the container after near infrared ray become far infrared rays, quicken saccharomycetic breeding in the distiller's yeast.In the resistance wire energising, agitator is started working by driven by motor, makes the wine physical efficiency in the infrared rays container absorb infrared rays equably.The even Controlling System of temperature is according to different types of fruit juice, different strain, and the temperature of control wine body is begun to rise by room temperature, and makes the wine body be in the best brewing temperature scope promptly 30～45 ℃ all the time in brewing process.
Accompanying drawing: fruit wine quickly brewing equipment synoptic diagram.
Now by reference to the accompanying drawings the utility model is described in detail: with reference to accompanying drawing, the utility model is by motor 1, infrared ray container 2, infrared reflection sleeve 3, heat insulation layer 4, shell 5, the compositions such as top cover 6, resistance wire 7, temperature sensor 8, controller 9, agitator 12. Resistance wire 7 is placed between infrared ray container 2 and the reflective sleeve 3, the outside of reflective sleeve 3 is surrounded by heat insulation layer 4 and the shell 5 made from heat-barrier material (such as alumina silicate fibre), motor 1 is connected by the rigid rod that passes top cover 6 with agitator 12, and the temperature sensor 8, motor 1 and the resistance wire 7 that insert wine body 10 link to each other with controller 9 by lead. Infrared ray container 2 and reflective sleeve 3 by nontoxic, high temperature resistant, thermal expansion factor is little, with wine body (fruit drink and distiller's yeast mixture by a certain percentage) 10 chemical reactions do not take place, the inner every square centimeter of new infrared material silicon-oxygen that is full of thousands of minute bubbles 11-silicon materials are made, after resistance wire 7 energisings, its infrared ray of emitting comes back reflective between container 2 that two layers of silicon-oxygen-silicon materials are made and sleeve 3, form Secondary Emission, after near infrared ray become far infrared, enter infrared ray container 2, absorbed by wine body 10. Absorb the saccharomycete in the distiller's yeast of far infrared, greatly accelerated reproductive process, and generated fruit wine with fermentable sugar phase chemical combination in the fruit juice. Agitator 12 is made by the 1Ct18Ni9Ti stainless steel, under the driving of motor 1, with the rotating speed Stirring wine body 10 that per minute 20～30 turns to, makes in the infrared ray container 2 wine body 10 everywhere can both absorb equably infrared ray, accelerates brewing process. Form the even control system of temperature by motor 1, agitator 12, resistance wire 7, temperature sensor 8, controller 9. Controller 9 controlling resistance silks 7 start simultaneously with motor 1, under its synergy, the temperature of wine body 10 begins even rising by room temperature, when rising to the best brewing temperature of setting, starting or stoping of the even control system automatic control electric of temperature resistance silk 7 and motor 1, with the temperature stabilization that keeps wine body 10 near best brewing temperature. According to the difference of fruit juice kind, the difference of bacterial classification, best brewing temperature is 30～45 ℃, brewing time is 8～24 hours.
Fast wine brewing equipment of the present utility model has following good effect:
1. adopt novel silicon-oxygen-silicon infra-red material and the even Controlling System of temperature, can realize large-scale industrial production.
2. simple structure is easy to use, the production efficiency height, and energy consumption is low, is applicable to brewageing of all fruit wine.
Embodiment: the new fruit drink of 450kg is put into the infrared rays container 2 that capacity is 500kg with the 0.2kg distiller's yeast, open controller 9, resistance wire 7 promptly starts simultaneously with motor 1, the temperature of wine body 10 is begun to rise by room temperature, the even Controlling System of temperature is according to the best brewing temperature controlling resistance silk of setting in advance 7 and motor 1 or stop or working, so that wine body 10 is in best brewing temperature all the time in brewing process.Promptly lead to through 8～24 hours fruit wine.
Claims (5)
1, a kind of fruit wine quickly brewing equipment is made up of container, thermal insulation layer, resistance wire, shell, top cover etc., and it is characterized in that: it also comprises reflective sleeve 3, motor 1, agitator 12, temperature sensor 8, controller 9; Motor 1 is linked to each other by the rigid rod that passes top cover 6 with agitator 12; Motor 1, resistance wire 7 and temperature sensor 8 link to each other with controller 9 by lead.
2, equipment according to claim 1 is characterized in that: resistance wire 7 is installed between container 2 and the reflective sleeve 3.
3, equipment according to claim 1 is characterized in that: container 2 is made by silicon-oxygen-silicon materials with reflective sleeve 3.
4, equipment according to claim 1, it is characterized in that: motor 1, resistance wire 7, temperature sensor 8, controller 9 constitute the even Controlling System of temperature with agitator 12, after control wine body evenly absorbs far infrared rays temperature is evenly risen, and remain on best brewing temperature.
5, equipment according to claim 1 is characterized in that: according to the difference of fruit juice kind, and the difference of bacterial classification, best brewing temperature is got 30～45 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 92212636 CN2124238U (en) | 1992-04-15 | 1992-04-15 | Fruit wine rapid brewing equipment |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 92212636 CN2124238U (en) | 1992-04-15 | 1992-04-15 | Fruit wine rapid brewing equipment |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN2124238U true CN2124238U (en) | 1992-12-09 |
Family
ID=4957501
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 92212636 Granted CN2124238U (en) | 1992-04-15 | 1992-04-15 | Fruit wine rapid brewing equipment |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN2124238U (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US10385298B2 (en) | 2012-06-22 | 2019-08-20 | Steven Dee Wayne Webber | Fermentation temperature management |
-
1992
- 1992-04-15 CN CN 92212636 patent/CN2124238U/en active Granted
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US10385298B2 (en) | 2012-06-22 | 2019-08-20 | Steven Dee Wayne Webber | Fermentation temperature management |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C19 | Lapse of patent right due to non-payment of the annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |