Liquid dynamic surface fermentation tower

Abstract

The invention discloses a liquid dynamic surface fermenting tower. A top cover (2) is arranged on a tower body (1) to form a cylindrical fermenting tower; two support posts (3) vertical to the tower bottom are arranged on both ends of the fermenting tower in the diameter direction; two lifting chains (5) in cross arrangement with the support posts (3) are arranged in the fermenting tower; a groupof shafts (4) are horizontally and movably arranged on the support posts (3) hierarchically; segmental liquid receiving disks (6) are arranged on the shafts (4); the arc vertexes of the segmental liquid receiving disks (6) are connected with the lifting chains (5) through chain rings (14); and the round notches of the liquid receiving disks are alternately arranged in reverse direction. The invention is a continuous fermenting device between surface standing fermentation and liquid-state subsurface fermentation. The liquid keeps sufficient contact with the air in the tower by arranging the liquid dynamic surface, and the liquid temperature can be transferred fast and uniformly through circulation, thus shortening fermentation period and improving fermentation efficiency.

Description

technical field [0001] The invention relates to a microbial liquid fermentation device, in particular to a liquid dynamic surface fermentation tower, which can be applied to the liquid state production and aroma enhancement of vinegar (fruit vinegar), soy sauce, fruit wine and other fermented beverages. Background technique [0002] my country has a long history of biological fermentation technology, and the fermentation process mainly includes two types: solid state and liquid state. Compared with the solid state, the liquid state fermentation method has been widely researched and applied because of its advantages such as short fermentation cycle, high equipment utilization rate, and high fermentation yield. As far as liquid fermentations such as vinegar and soy sauce are concerned, most of the current reports are the surface static fermentation method and the liquid submerged fermentation method. The surface static fermentation method is a traditional method. Although it ...

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Problems solved by technology

The surface static fermentation method is a traditional method. Although it is simple and easy to implement, the production cycle is long, the equipment occupies a large area, the utilization rate of raw materials is low, and the product quality is unstable; High requirements, huge main equipment and auxiliary equipment system, large one-time investment in equipment, low adjustment degree of production capacity change space, high operating costs, poor versatility, dexterity, and operational flexibility of equipment

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