CN200999242Y - Equipment for producing edible vinegar by zymotechnics - Google Patents
Equipment for producing edible vinegar by zymotechnics Download PDFInfo
- Publication number
- CN200999242Y CN200999242Y CNU200620127778XU CN200620127778U CN200999242Y CN 200999242 Y CN200999242 Y CN 200999242Y CN U200620127778X U CNU200620127778X U CN U200620127778XU CN 200620127778 U CN200620127778 U CN 200620127778U CN 200999242 Y CN200999242 Y CN 200999242Y
- Authority
- CN
- China
- Prior art keywords
- tank
- equipment
- vinegar
- pipeline
- utility
- 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.)
- Expired - Lifetime
Links
- 235000021419 vinegar Nutrition 0.000 title claims abstract description 19
- 239000000052 vinegar Substances 0.000 title claims abstract description 17
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 10
- 238000012262 fermentative production Methods 0.000 claims description 9
- 239000011229 interlayer Substances 0.000 claims description 8
- 238000004519 manufacturing process Methods 0.000 abstract description 7
- 238000005516 engineering process Methods 0.000 abstract description 6
- 238000000034 method Methods 0.000 abstract description 3
- 238000000855 fermentation Methods 0.000 abstract description 2
- 230000004151 fermentation Effects 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 abstract description 2
- 238000010025 steaming Methods 0.000 abstract description 2
- 230000001476 alcoholic effect Effects 0.000 abstract 1
- 239000000463 material Substances 0.000 description 4
- 101100298222 Caenorhabditis elegans pot-1 gene Proteins 0.000 description 3
- 238000010586 diagram Methods 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 238000007664 blowing Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 229920006351 engineering plastic Polymers 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 230000000007 visual effect Effects 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 238000003466 welding Methods 0.000 description 1
Images
Landscapes
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Apparatus Associated With Microorganisms And Enzymes (AREA)
Abstract
An equipment producing the seasoned vinegar is provided, which is composed of a liquefied tank. The discharge hole of the liquefied tank is connected with the feeding hole of a saccharification tank via the pipeline; the discharge hole of the saccharification tank is connected with the first feeding hole of a liquor tank via the pipeline, the second feeding hole of the liquor tank is connected with the discharge hole of an immobilized yeast saccharification tank; connected pipelines between the tanks are connected with a liquor pump in series. The equipment of the utility model has simpler structure and small area. The adoption of the equipment saves the labor, lightens labor intensity of the workers and improves the working efficiency. Taking the vinegar with the annual production of 30,000 tons for example, the vinegar adopts the original technology and needs 100 workers to operate from the raw material crashing to steaming, mixing and alcoholic fermentation; while adopting the technology of the utility model only needs 20 workers to complete the operation. Due to adopting the tank type operation, the utility model can control the temperature precisely and manage the technology accurately on every process.
Description
Technical field
The utility model relates to a kind of production unit of fermented seasonings, is specially a kind of equipment of fermentative Production vinegar.
Background technology
It is that vinegar cylinder or wine pond/cylinder are as main fermentation equipment that the existing equipment of producing vinegar has still been continued to use traditional means of production, all adopt manual operation in each link of producing such as material moistening, gelatinization, saccharification/wineization and acetify etc., working strength of workers is big, inefficiency, land occupation and plant area are big, cause the products production cost very high, the production cycle is longer.
Summary of the invention
The utility model has designed a kind of equipment of fermentative Production vinegar at the deficiency that above-mentioned traditional vinegar production unit exists.
The equipment of fermentative Production vinegar of the present utility model, include liquefied pot, the discharge port of described liquefied pot links to each other with the opening for feed of saccharifying tank by pipeline, the discharge port of described saccharifying tank links to each other with first opening for feed of wine jar by pipeline, second opening for feed of described wine jar links to each other by the discharge port of pipeline with a fixed yeast saccharifying tank, is in series with liquor pump respectively on the connecting pipeline between above-mentioned each jar and the jar.
The equipment of described fermentative Production vinegar, the hull outside of liquefied pot wherein, saccharifying tank, wine jar and fixed yeast saccharifying tank is provided with the temperature adjustment interlayer.
The equipment of fermentative Production vinegar of the present utility model, relatively simple for structure, floor space is little, adopt this equipment, make the production of existing vinegar realize part mechanize, microcomputerization, saved manually, alleviated working strength of workers, working efficiency is improved.To produce 30000 tons of Shanxi mature vinegars per year is example, adopts original technology, need 100 workmans operate to zymamsis from raw material pulverizing to steaming material, spice.Adopt technology of the present invention then can finish as long as 20 workmans operate.Owing to adopted the pot type mode of operation, therefore can carry out precise dose control and process management accurately to each process.
Description of drawings
Fig. 1 is an equipment flowsheet of the present utility model
Fig. 2 is a tank body device structure synoptic diagram of the present invention
1-liquefied pot 2-liquor pump 3-agitator 4-saccharifying tank 5-wine jar 6-temperature adjustment interlayer among the figure
7-fixed yeast saccharifying tank 8-yeast culture tank
Embodiment
With reference to Fig. 1, the equipment of fermentative Production vinegar of the present utility model comprises liquefied pot 1, and the discharge port of liquefied pot 1 connects the opening for feed of saccharifying tank 4; The discharge port of saccharifying tank 4 connects first opening for feed of wine jar 5; Second opening for feed of wine jar 5 links to each other with the discharge port of fixed yeast culture tank 7.In liquefied pot 1 and saccharifying tank 4, be provided with agitator 3.Adopt pipeline to connect between each tank body, on the pipeline between the tank body, be connected with liquor pump 2 respectively.Yeast culture tank 8 is arranged at the bottom of fixed yeast saccharifying tank 7.For regulate tank body and jar in the temperature of feed liquid, also be manufactured with temperature adjustment interlayer 6 in each tank body outside, can water or other liquid attemperation in the interlayer, also the mode of available blowing is regulated.
Shown in Figure 2 is the temperature adjustment sandwich structure synoptic diagram in the tank body outside.
Above-mentioned each tank body and temperature adjustment interlayer all adopt stainless steel to make, and wherein adopt welding or riveted joint or other combination between interlayer and tank body, not corrode, do not leak and are as the criterion.Liquor pump adopts the acid-proof material to make.Pipeline can adopt material acidproof and that meet state health standards to make, such as engineering plastics etc.The visual output of tank body volume designs.
Claims (2)
1, a kind of equipment of fermentative Production vinegar, include liquefied pot (1), the discharge port of described liquefied pot links to each other by the opening for feed of pipeline with saccharifying tank (4), the discharge port of described saccharifying tank (4) links to each other by first opening for feed of pipeline with wine jar (5), second opening for feed of described wine jar (5) links to each other by the discharge port of pipeline with a fixed yeast saccharifying tank (7), is in series with liquor pump (2) respectively on the connecting pipeline between above-mentioned jar and the jar.
2, according to the equipment of the fermentative Production vinegar of claim 1, it is characterized in that the hull outside of described liquefied pot (1), saccharifying tank (4), wine jar (5) and fixed yeast saccharifying tank (7) is provided with temperature adjustment interlayer (6).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNU200620127778XU CN200999242Y (en) | 2006-09-28 | 2006-09-28 | Equipment for producing edible vinegar by zymotechnics |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNU200620127778XU CN200999242Y (en) | 2006-09-28 | 2006-09-28 | Equipment for producing edible vinegar by zymotechnics |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN200999242Y true CN200999242Y (en) | 2008-01-02 |
Family
ID=39013647
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNU200620127778XU Expired - Lifetime CN200999242Y (en) | 2006-09-28 | 2006-09-28 | Equipment for producing edible vinegar by zymotechnics |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN200999242Y (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1970725B (en) * | 2006-09-28 | 2011-03-23 | 药五忠 | Method and device for preparing Shanxi mellow vinegar by liquid-solid technology |
-
2006
- 2006-09-28 CN CNU200620127778XU patent/CN200999242Y/en not_active Expired - Lifetime
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1970725B (en) * | 2006-09-28 | 2011-03-23 | 药五忠 | Method and device for preparing Shanxi mellow vinegar by liquid-solid technology |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| ASS | Succession or assignment of patent right |
Owner name: SHANXI YUQUANQING OLD MATURE VINEGAR CO., LTD. Free format text: FORMER OWNER: YAO WUZHONG Effective date: 20110117 |
|
| C41 | Transfer of patent application or patent right or utility model | ||
| COR | Change of bibliographic data |
Free format text: CORRECT: ADDRESS; FROM: 030600 HUAIREN VILLAGE, ZHANGQING TOWNSHIP, YUCI DISTRICT, JINZHONG CITY, SHANXI PROVINCE TO: 030600 NO.178, YINGBIN WEST STREET, YUCI DISTRICT, JINZHONG CITY, SHANXI PROVINCE |
|
| TR01 | Transfer of patent right |
Effective date of registration: 20110117 Address after: 030600 No. 178 Yingbin West Street, Yuci District, Shanxi, Jinzhong Patentee after: Shanxi Yu Quan Qing laochencu Co. Ltd. Address before: Yuci District, Huairen Zhang Qing Xiang Village 030600 Shanxi city of Jinzhong Province Patentee before: Yao Wuzhong |
|
| ASS | Succession or assignment of patent right |
Owner name: SANXI LAOXIANGCHUN FOOD CO., LTD. Free format text: FORMER OWNER: SHANXI YUQUANQING MATURE VINEGAR CO., LTD. Effective date: 20121011 |
|
| C41 | Transfer of patent application or patent right or utility model | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20121011 Address after: Bao Cun, Yuci District, Shanxi city of Jinzhong Province Zhang Qing Xiang 030600 Patentee after: Shanxi Lao mellow Food Co., Ltd. Address before: 030600 No. 178 Yingbin West Street, Yuci District, Shanxi, Jinzhong Patentee before: Shanxi Yu Quan Qing laochencu Co. Ltd. |
|
| CX01 | Expiry of patent term |
Granted publication date: 20080102 |
|
| EXPY | Termination of patent right or utility model |