Intelligent vinegar solid-state brewing equipment

Abstract

The invention discloses intelligent vinegar solid-state brewing equipment which comprises a horizontal type drum-shaped closed tank body, wherein a feeding tube and a discharge tube are connected to the interior of the tank body from two ends of the tank body; a discharge port of the feeding tube is upward; a material sucking port of the discharge tube is downward only when a ferment material is discharged; the feeding tube and the discharge tube perform material feeding and discharging by pneumatic transmission; a spiral material turnover mechanism is disposed on the inner wall of the tank body; a breather pipe is connected to the interior of the tank body; a filter plate false bottom is disposed above the inner bottom of the tank body relative to a fermentation position of the tank body,and a cavity is formed at a distance from the bottom of the tank body; a liquid outlet tube is disposed at the bottom of the tank body from the cavity; and a spraying device and a cleaning tube are disposed in the tank body and located above solid fermentative substrates of vinegar. By adopting the intelligent vinegar solid-state brewing equipment provided by the invention, integration of solid-state fermentation of vinegar and vinegar extraction operation is realized; fermentation is performed based on a closed environment, thereby improving the utilization rate of the equipment; and variousphysical and chemical indexes of vinegar fermentation can be monitored in real time through various high-precision monitoring devices, and a fermentation process can be mastered.

Description

technical field [0001] The invention belongs to the field of food processing equipment, in particular to intelligent fermentation and vinegar drenching equipment for solid-state fermentation of vinegar. Background technique [0002] There are many types of microorganisms involved in solid fermented vinegar, and the product flavor is better, so it is more and more favored by people. [0003] At present, the main production method in the vinegar solid-state brewing industry is still the fermentation tank, but there are also some fermentation equipment used in the vinegar fermentation process. The most representative fermentation equipment is the horizontal drum fermentation tank and the vertical reflux fermentation tank. Both have improved the mechanization level and production efficiency of vinegar brewing to varying degrees. But at the same time, both have their own disadvantages: [0004] (1) The horizontal drum fermenter is rotated to realize the turning of unstrained gr...

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Problems solved by technology

[0004] (1) The horizontal drum fermenter is rotated to realize the turning of unstrained grains. Although it can carry out solid-state fermentation of vinegar, it cannot realize the vinegar drench operation with the same equipment. It needs to transfer materials to perform the vinegar drench operation, and there are problems such as low equipment utilization; The drum fermentation tank is mechanically conveyed and gravity blanked. There is an inlet and outlet on the tank body, which cannot be completely closed. There is a lot of dust overflowing during the transportation process, which pollutes the production environment; at the same time, relying on gravity blanking restricts the tank The filling amount of materials in the body, the maximum feeding amount can only reach 50-60% of the tank volume, which reduces the utilization rate and output rate of the equipment; because it cannot be completely closed, the chance of bacterial contamination is increased, and it cannot be realized purebred culture;

[0005] (2) The vertical reflux fermenter replaces the fermented grains with vinegar brine circulation to achieve the purpose of cooling down and increasing oxygen, but the long-term reflux causes the vinegar grains to harden, making the fermentation uneven, and the dissolved oxygen in the vinegar grains is insufficient, resulting in a long fermentation period and Problems such as poor product quality

[0008] Most of the current brewing environments for open fermentation rely on experience to control the factors that affect vinegar brewing, word of mouth, and cannot accurately control the influencing factors. The production efficiency is low, the product quality is unstable, and the process control and Poor safety management, incompatible with the current background of large-scale industry, standardized production and food safety improvement, the improvement of vinegar solid-state brewing process has become more and more urgent

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