rice fermentation tank

Abstract

A rice fermentation tank comprises a tank body; the tank wall of the tank body is sequentially provided with at least two temperature control parts for controlling environment temperature in the tank body from top to bottom; hollow channels are arranged in the temperature control parts, a thermometer is arranged at the center position of the tank body in a lifting manner, and a display device for reading the parameter of the thermometer is arranged at the outside of the tank body. The rice fermentation tank has the advantages of capability of measuring temperature in real time, simplicity and easiness in temperature control and preciseness in temperature control.

Description

technical field [0001] The invention belongs to the field of rice wine brewing equipment, in particular to a rice fermentation tank. Background technique [0002] The distiller's grains in rice wine brewing are made by fermenting rice. Usually, the fermentation is carried out in a fermentation tank. The fermentation tanks in the prior art are only general large tanks, and the temperature cannot be well controlled, and the temperature is A very important parameter for wine making, and the rice itself will generate a lot of heat during the fermentation process, which makes it difficult to control the temperature. At the same time, because the wine making workshop may be on a high mountain, the sudden drop in temperature in the high mountain at night will also cause The temperature in the fermenter varies greatly, and the fermenter of the prior art cannot automatically monitor the temperature, because if the thermometer is fixed in the fermenter, it will cause the inside of the...

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Problems solved by technology

[0002] The distiller's grains in rice wine brewing are made by fermenting rice. Usually, the fermentation is carried out in a fermentation tank. The fermentation tanks in the prior art are only general large tanks, and the temperature cannot be well controlled, and the temperature is A very important parameter for wine making, and the rice itself will generate a lot of heat during the fermentation process, which makes it difficult to control the temperature. At the same time, because the wine making workshop may be on a high mountain, the sudden drop in temperature in the high mountain at night will also cause The temperature in the fermenter varies greatly, and the fermenter of the prior art cannot automatically monitor the temperature, because if the thermometer is fixed in the fermenter, it will cause the inside of the rice to obtain more oxygen from the outside through the side wall of the thermometer. It makes the fermentation effect difficult to control, so the temperature can only be monitored by manual timing temperature measurement, but this method is a waste of human resources

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