CN2500632Y

CN2500632Y - Back pressure type vacuum fresh proserving barrel

Info

Publication number: CN2500632Y
Application number: CN 01243418
Authority: CN
Inventors: 刘庆华
Original assignee: Individual
Current assignee: Individual
Priority date: 2001-06-11
Filing date: 2001-06-11
Publication date: 2002-07-17
Anticipated expiration: 2011-06-11

Abstract

A backpressure-type vacuum airtight barrel comprises an outer barrel with a heat-insulating layer, an inner barrel, a wine inlet valve, and a shield above the opening of the inner barrel. The airtight barrel is characterized in that three valves are arranged on the chassis of the shield, including a pressure-stabilizing valve, a pipeline valve and an air inlet valve, a bag-like air sac is equipped at the edge of the opening of the inner barrel and shaped to engage with the inner cavity of the barrel, and the bag-like air sac is fastened and sealed, together with a silica gel pad and a screw bolt, on the opening of the inner barrel by using a round press ring beneath the shield. The utility model has the advantages that the airtight barrel can reduce the waste of beer, prolong the shelf life by more than 10 days, prevent the foam production of beer, and realize the automatic metering and semiautomatic filling.

Description

The back pressure type Vacuum preservation barrel

The utility model relates to a kind of back pressure type Vacuum preservation barrel.

Existing various barrels of beer, when can (wine) since the beer manifold pressure big (0.1-0.6Mpa) and flow velocity are very fast, the release of pressure when pouring into fat and stir and make the CO that is rich in the wine ₂Gas expands rapidly and outside the overflow bucket that takes wine along, in the bucket then is the mixture of foam and wine liquid, be difficult to carry out the metering of wine liquid, still what or the length of overflowing the time that will overflow with foam comes on the subjective experience control to irritate capacity for liquor, obviously so not only wasted a large amount of beer, and filling capacity for liquor can't guarantee unanimity; The bucket inner bag is communicated with atmosphere when putting wine in addition, and air carries various bacteriums and a large amount of pollutants and oxygen makes beer rotten, shortens freshness date greatly and has influenced the accumulating and the use of beer.

The objective of the invention is to overcome the deficiency of prior art, a kind of back pressure type Vacuum preservation barrel is provided,, realizes saving and automatic gauge and remote sale for beer enterprise provides a kind of green package container, the young beer of real environmentally-friendly sanitary also is provided for the customer, realizes green consumption.

The technical solution of the utility model is to place the pocket type air bag that a complex film that matches with inner chamber is made in inner bag, can inflate with venting air is never contacted with wine liquid; Being provided with one in the inner-tube mouth guard shield has back pressure and irritates wine and put the liquid device that becomes of wine effect with normal pressure, this device is three valves that the air bag with in the inner cavity chamber installed on the chassis of guard shield communicates: pressure maintaining valve, pipeline valve and air inlet valve are formed together with above-mentioned air bag, and guarantee that technically sealing is reliably air tight.And consider and existing wine drainage valve is replaced elimination air pollution source with charging and discharging beer valve, vacuumize by this valve when dispatching from the factory, make inner bag really form vacuum state.

Accompanying drawing is the later-model overall structure scheme drawing of this reality.

The utility model has the outer bucket 1 and interior inner bag (chamber) 9 and the charging and discharging beer valve 10 thereof of band heat-insulation layer, and the guard shield 2 above 9 mouthfuls of inner bags, it is characterized in that on guard shield 2 chassis, pressure maintaining valve 3 being housed, 5 three commercially available valves of pipeline valve 4 and air inlet valve, and a bag shape air bag 8 that matches with inner chamber is set at 9 mouthfuls of edges of inner bag, the circular trim ring 6 that this air bag 8 relies on guard shield 2 belows meanwhile silicagel pad 7 and bolt 11 fit sealings on 9 mouthfuls of inner bags.Above-mentioned air bag 8 is a nonpoisonous and tasteless complex film, can inflate with exitting air is not contacted with the wine body all the time, also is that back pressure is irritated wine and do not produced the critical component of foam.

Consider the bactericidal action of vacuum, further inner bag 9 can also be evacuated the back as product export by charging and discharging beer valve 10, promptly inner bag 9 is vacuum state before jar wine.

At first air inlet valve 5 is connected pressurized air when irritating wine, air bag is put on the air, make airbag inflation, this moment, air bag 8 was close on the wall of inner container.When the pressure in the air bag is elevated to 0.1Mpa, pressure maintaining valve 3 beginning exhausts, this moment, the closes compression air made the back pressure that keeps 0.1Mpa in the air bag, at this moment wine is pressed draft beer filling wine rifle to dock with charging and discharging beer valve 10 for 0.12Mpa, the steady fast speed of beer enters in the barrel of beer under the back pressure of 0.1Mpa, the air bag that enters with beer shrinks, intraluminal pressure is increased to pressure maintaining valve 3 beginning exhausts, make the back pressure in the air bag remain at 0.1Mpa, fat is filled when reaching setting value air bag and is close to the inner bag upper wall, the beer that pours under the back pressure state is wine liquid rather than foam, and this is with regard to generation of fundamentally having stopped foam and the problem of overflowing thereof.

During sale, only need be opened pipeline valve 4 and make air bag and atmosphere UNICOM just can put the wine sale at any time, and promptly normal pressure is put wine.The air admission airbag aeration expands when putting wine, replenishes the vacuum of emitting wine liquid and forming at any time.The utility model has kept the freshness of draft beer dispatching from the factory, not contacting with air all the time in canned and the sales process, surplus freshness date can reach ten day, operates also very convenient.Obviously the utility model waste of not only having significantly reduced draft beer has prolonged freshness date, and to make the beer that pours into be wine liquid rather than foam because back pressure is irritated wine, therefore lays a good foundation for the semi-automation that realizes automatic gauge and can.

Claims

1, a kind of back pressure type Vacuum preservation barrel, it has the outer bucket (1) of band heat-insulation layer and interior inner bag (9) and charging and discharging beer valve (10) and the guard shield (2) above inner bag (9) mouth thereof, it is characterized in that on guard shield (2) chassis pressure maintaining valve (3) being housed, pipeline valve (4) and air inlet valve (5), and a bag shape air bag (8) that matches with inner chamber is set at inner bag (9) mouthful edge, the circular trim ring (6) that this air bag (8) relies on guard shield (2) below and silicagel pad (7) and bolt (11) fit sealing are on inner bag (9) mouth.

2, fresh-keeping bucket according to claim 1 is characterized in that inner bag (9) is by vacuum pumping.

3, fresh-keeping bucket according to claim 1 and 2 is characterized in that above-mentioned air bag (8) for can inflating and the complex film of exitting air not being contacted with the wine body all the time,