CN208087593U - The equipment that pump reflux method produces rose vinegar - Google Patents
The equipment that pump reflux method produces rose vinegar Download PDFInfo
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- CN208087593U CN208087593U CN201820042323.0U CN201820042323U CN208087593U CN 208087593 U CN208087593 U CN 208087593U CN 201820042323 U CN201820042323 U CN 201820042323U CN 208087593 U CN208087593 U CN 208087593U
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Abstract
The utility model discloses the equipment that a kind of pump reflux method produces rose vinegar, it include the tank for producing rose vinegar, the tank is cylindrical, the upper end of tank is open, and the lower end of tank is equipped with taper or arcuate bottom, the blade diameter length ratio D ︰ ︰ of H=1 (0.8~1) of the cylindrical portion of tank, the taper of tank or the lowest point of arcuate bottom are equipped with row's wine with dregs mouth, row's wine with dregs mouth is connect by pipeline with the reflux spray orifice for being arranged in the upper port of tank, and liquid pump is equipped on the pipeline, and straw mulch is equipped in the upper port.The equipment of the pump reflux method production rose vinegar of the utility model, can expand the production scale of rose vinegar, that improves rose vinegar obtains yield, improves and stablizes the quality of rose vinegar, reduce labor intensity.
Description
Technical field
It is especially a kind of that cylinder is manually turned over using pump reflux method replacement the utility model is related to food fermentation field of engineering technology
The equipment of the production rose vinegar of (wine with dregs), the production of rose vinegar is carried out using the equipment, promotes Zhejiang Rosy Vinegar brewing industry
Technological progress.
Background technology
The basic step of traditional Zhejiang Rosy Vinegar production is：It soaks, wash rice, cook, cooling nest, floating adds water to send out
Ferment, ageing, squeezing, sterilization and allotment.During adding water by fermentation, due to the fermentation of microorganism, it will produce heat and consume oxygen
Gas, this just needs manpower that periodically fermentate in cylinder (i.e. mash) is stirred and turned and (is commonly called as turning over cylinder) with rake, reaches to wine with dregs
Liquid heat dissipation, balanced mash temperature, to the effect of mash supplemental oxygen.Specifically ---
It soaks, wash rice：Rice steeping requires the grain of rice to be impregnated with, and periodically changes water, and soaking time is enough, and slowly water suction is suitable to be formed for the grain of rice
The pH environment of microorganism growth is closed, immersion total time is related with temperature, and mean temperature is at 22~25 DEG C during Jiangsu and Zhejiang Provinces spring vinegar is brewed.
It pulls the grain of rice out, is cleaned with clear water.
Rice cooks：The rice (such as early rice) of above-mentioned cleaning is poured into cylinder, adds water to and is higher by grain of rice 15cm or so, cylinder
Center can be inserted into hollow bamboo trailing plants bucket, be higher by the water surface, normal pressure or autoclaving, reach that particle is complete, hand is twisted without the white heart with rice grain
It is advisable, grasps rational ripe rice rate.
Cooling nest：The rice natural cooling that will be cooked, is transferred in cylinder, and centre is barricaded as round nest (pit).
Floating (saccharification)：Saccharificatinn period in Zhejiang Rosy Vinegar traditional handicraft is no less than 12 days.It uses in the process pure natural
Solid-state is saccharified, and is usually vividly described as " floating " in production.Utilize the indigneous flora of long-term productive accumulation in the straw mulch of lid cylinder
Rice surface mixing floating in cylinder is fallen on external microbe, rice is made to contact the various microorganisms of culture with extraneous maximum area.
It waits for covering with all kinds of variegated microorganisms such as red, black, yellow, green, canescence on rice face, even if floating is completed.Therefore rose
Rare aromatic vinegar category multi microorganism fermentation finally makes the organic acid in vinegar very abundant, and the smell of vinegar is strong.The floating time is preceding generally at 10 ~ 15 days
Phase rice generates certain acidity by impregnating, and is beneficial to mould and is fully bred in this environment and temperature, promotes saccharification.
(C6H10O5)nH2O xC6H12O6 + yC12H22O11
Starch glucose maltose
Add water by fermentation (alcoholic fermentation and acetic fermentation)：Adding water (rushing cylinder to discharge water) into cylinder, rose vinegar production enters wine afterwards
Essence fermentation is with the acetic fermentation stage, and in the fermentation process for continuing 3 wheat harvesting periods, decomposition and the alcoholic fermentation of starch are continuous and hand over
What fork occurred, starch saccharification first carries out generating unit point sugar, and under saccharomycete effect alcoholic fermentation occurs for sugar, simultaneously because air and
The alcohol oxidation generated in mash is gradually acetic acid by the acetic acid bacteria breeding being brought into tool (rake) in wine with dregs cylinder.
C6H12O6 2C2H5OH + 2CO2
Glucose ethyl alcohol carbon dioxide
C2H5OH+O2 CH3COOH+H2O
Alcohol, acetic acid
Turn over cylinder (ferment control)：The enzyme classes such as amylase, protease and peptase in mash secreted by mould, by starch,
Breaks down proteins generate sugar and amino acid of small molecule etc., then generate ethyl alcohol by saccharomycetes to make fermentation, and ethyl alcohol is again by acetic acid bacteria point
The alcohol oxidase enzyme secreted is oxidized to acetic acid.This process also has a large amount of in addition to generating the taste compounds such as organic acid, volatile aroma
The releasing of biochemical reaction heat makes wine with dregs temperature increase.Traditional method is artificial periodically to open the molten of oxygen in rake (turning over cylinder) cooling increase air
Enter, and ferments conducive to acetic acid bacteria oxygen consumption.
Squeezing, sterilization：When mash acidity reaches 5-6% and acidity does not rise at any time, addition 2-3% salt terminates vinegar
Acid fermentation, into later stage ageing, most afterwards through squeezing, sterilizing and obtaining rose vinegar finished product.
Zhejiang Rosy Vinegar uses natural mixed bacteria (including mould, yeast, acetic acid bacteria), after up to (May six months
Open wine --- October squeezes vinegar) spontaneous fermentation, product has misty rose, soft frank, the slightly fresh and sweet taste of tart flavour, and flavor outclass
Mechanization submerged fermentation vinegar, is favored by people, in recent years the sales region of rose vinegar from Jiangsu and Zhejiang Provinces one with gradually to East China, China
South, North China extension.
However, the above-mentioned mode of production of Zhejiang Rosy Vinegar, not only production cycle length (generally to continue 5~7 months), but also
It is influenced by temperature, so can only produce within 1 year once, scale does not increase always with yield.In particular by manually periodically turning over cylinder
Ferment control is carried out, labor intensity is very big, low production efficiency, and product quality is irregular, it is difficult to ensure.The application it
Before, though there is the trial of mechanization production, have failed and come to an end, or what is produced is submerged fermentation rice vinegar rather than rose rice
Vinegar.
Utility model content
The purpose of this utility model is to provide a kind of equipment of pump reflux method production rose vinegar, can expand the life of rose vinegar
Production scale, that improves rose vinegar obtains yield, improves and stablizes the quality of rose vinegar, reduce labor intensity.
To achieve the above object, the utility model adopts the following technical solution：
A kind of equipment of pump reflux method production rose vinegar, includes the tank for producing rose vinegar, and the tank is cylindrical,
The upper end of tank is open, and the lower end of tank is equipped with taper or arcuate bottom, the blade diameter length ratio D ︰ ︰ of H=1 (0.8~1) of the cylindrical portion of tank, the cone of tank
The lowest point of shape or arcuate bottom is equipped with row's wine with dregs mouth, and row's wine with dregs mouth is by pipeline and the reflux spray orifice company in the upper port of tank is arranged
It connects, liquid pump is equipped on the pipeline, straw mulch is equipped in the upper port.
The tank is made of food grade plastic or stainless steel, and the bottom of tank is equipped with stabilizer blade, and the volume of tank is 0.8~5 cube
Rice, the outer wall of tank and/or is internally provided with temperature control device, arranges the pipeline below wine with dregs mouth and is equipped with triple valve.
The temperature control device includes controller, and at least one temperature sensor in centre position is arranged in tank, and is located at
Vertical serpentine (trombone) cooler in tank 1.
Compared with prior art the utility model has the beneficial effects that：Due to the adoption of the above technical scheme, it is carried out with liquid pump
Mash recycles, and instead of traditional artificial " turning over cylinder " (stirring), reduces labor intensity, improves the mechanization journey of fermentation process
Degree, not only efficiency improves, but also " turning over cylinder " is more thoroughly, and useful saccharomycete and acetic acid bacteria are obtained from air conducive to mash is made；
It is recycled outside by tank by mash with liquid pump, than installing blender advantageously in tank, first, it is not take up tank internal volume, two
It is not influence ripe rice to enter tank and nest.
Further advantageous effect is：The outer wall of tank and/or it is internally provided with temperature control device, the temperature control device includes control
Device, is arranged in tank at least one temperature sensor in centre position, and the vertical serpentine (trombone) cooler being located in tank 1, this knot
Structure overcomes rose vinegar and produces the bottleneck being subject to seasonal restrictions, and annual uninterrupted production may be implemented, be more advantageous to implementation according to rose
The microbial action rule of rare vinegar fermentation various stages carries out the (stirring of mash cycle）Intensity and temperature control.
It before the application, though there is the trial of mechanization production, has failed and comes to an end, reason is to send out rose vinegar
The Biochemical changes process understanding of ferment process is insufficient.Early period, this stage improve regurgitant volume, and mash agitation strength is big when reflux,
Grass cylinder cap will be raised when operation.Main function has：A. mash is allowed to be come into full contact with air, the yeast beneficial to fermentation in air
Bacterium, acetic acid bacteria, lactic acid bacteria can enter mash；B. mash agitation strength is conducive to greatly the dispersion and fining of rice grain, is conducive to accelerate each
The process of kind saccharification, fermentation；C. saccharomycete completes the proliferation of yeast under the conditions of needing aerobic the early period of alcoholic fermentation, to keep
Advantage in mash Bacterial community prevents varied bacteria growing, accelerates alcoholic fermentation process.If the stage mash agitation strength is inclined
It is small, it is easy to cause the acetic acid bacteria lazy weight (not long film) of mid-term, forms " high wine low vinegar ", this phenomenon is in the utility model
It is frequently occurred in early-stage study.2. mid-term, this stage reflux frequency is preferably frequent, regurgitant volume wants moderate.After alcohol is formed in unstrained spirits,
The acetic acid bacteria being introduced into unstrained spirits by air gradually grow, it is observed that alcoholic strength slowly rises (the 30th day about 5.2%Vol),
Acidity also slowly rises (30 days about 2.6g/100ml), into saccharification (saccharification of the carbohydrase generated by mould to starch
Still slowly carry out), alcoholic fermentation, three side of acetic fermentation coordinate fermentation process, and temperature control, oxygen supply should be with acetic acid
Object based on fermentation.If the stage regurgitant volume is excessive, each return time is long, mash heat dissipation excessively easily makes mash product temperature
It is relatively low, cause acetic acid bacteria breed the breeding of slow and various wild yeasts it is rapid (acetic acid bacteria suitable for the bread worm at 30~35 DEG C, and it is wild
Raw yeast is suitable for the bread worm at 24~30 DEG C), have to form the danger of " tung oil vinegar ".3. the later stage, residual sugar, residual wine further turn
In the change stage, the biochemical reaction reaction speed that tended to become weak is slack-off in mash.Higher acetic acid, excessively high reflux have been accumulated in mash
Frequency, regurgitant volume can be such that volatilization loss increases, which can operate in completion mash reflux cycle with cover.Different factories
Cylinder operational administrative is widely different, this is the main reason for causing rose vinegar yield difference is turned over to the stage.
Description of the drawings
Fig. 1 is the structural schematic diagram of the utility model.
Specific implementation mode
In order to make the technical solution of the utility model be more clear, below in conjunction with attached drawing 1, the utility model is carried out detailed
Explanation.It should be understood that specific implementation mode described in this specification is not just for the sake of explaining the utility model
In order to limit the scope of protection of the utility model.
A kind of equipment of pump reflux method production rose vinegar, includes the tank 1 for producing rose vinegar, and the tank 1 is in cylinder
Shape, the upper end of tank 1 is open, and the lower end of tank 1 is equipped with taper or arcuate bottom, the blade diameter length ratio D ︰ ︰ of H=1 (0.8~1) of the cylindrical portion of tank 1,
The taper of tank 1 or the lowest point of arcuate bottom are equipped with row's wine with dregs mouth 2, and row's wine with dregs mouth 2 is by pipeline 3 and the upper port in tank 1 is arranged
Reflux spray orifice 4 connect, on the pipeline 3 be equipped with liquid pump 5, the upper port be equipped with straw mulch 6.
Preferably, the tank 1 is made of food grade plastic or stainless steel, the bottom of tank 1 is equipped with stabilizer blade, the volume of tank 1
It is 0.8~5 cubic metre, the outer wall of tank 1 and/or is internally provided with temperature control device 7, the pipeline 3 of 2 lower section of row's wine with dregs mouth is equipped with triple valve
8.The temperature control device 7 includes controller, at least one temperature sensor in centre position is arranged in tank 1, and be located in tank 1
Vertical serpentine (trombone) cooler.
Embodiment one：
The equipment for producing rose vinegar using the pump reflux method of the utility model, the method for carrying out rose vinegar production, including leaching
Wash rice step, steamed rice step, ripe rice cooling step, ripe rice enters tank 1 and nest step, and floating step adds water step, fermentation step
Suddenly, step and sterilisation step are squeezed, the tank 1 is cylindrical, and the upper end of tank 1 is open, and the lower end of tank 1 is equipped with taper or arc
Shape bottom, preferably conical bottom, bore 150 degree of base angle, blade diameter length ratio D ︰ H=1 ︰ 0.8 of the cylindrical portion of tank 1, the taper of tank 1 or arcuate bottom
Lowest point is equipped with row's wine with dregs mouth 2, and row's wine with dregs mouth 2 is connect by pipeline 3 with the reflux spray orifice 4 for being arranged in the upper port of tank 1, in institute
It states pipeline 3 and is equipped with liquid pump 5, be equipped with straw mulch 6 in the upper port, the fermentation step includes：
(1) the big regurgitant volume ferment control of the middle frequency of early period
To the 21st day, control mash was 3 from row's wine with dregs mouth 2 to the reflux frequency of reflux spray orifice 4 by pipeline 3 for early period i.e. the 1st
Secondary/2 weeks, each regurgitant volume is 160% of mash amount in tank, and straw mulch 6 is raised when reflux；
(2) regurgitant volume ferment control in the high frequency time of mid-term
Mid-term i.e. the 22nd was to the 54th day, and the reflux frequency for controlling mash is 2 times/week, and each regurgitant volume is mash in tank
The 130% of amount, straw mulch 6 is raised when reflux；
(3) the small regurgitant volume ferment control of the low frequency in later stage time
Later stage i.e. the 55th to 89 day, the reflux frequency for controlling mash are 1 times/week, and each regurgitant volume is mash amount in tank
100%, straw mulch 6 covers when reflux.
Preferably, the material of the tank 1 is food grade plastic or stainless steel, the bottom of tank 1 is equipped with stabilizer blade, the body of tank 1
Product is 0.8 cubic metre, the outer wall of tank 1 and/or is internally provided with temperature control device 7, and the pipeline 3 of 2 lower section of row's wine with dregs mouth is equipped with triple valve
8.In the ferment control step of the early period, at 30~32 DEG C, the time flowed back every time is 13 minutes for the temperature control of mash；Institute
In the ferment control step for stating mid-term, at 32~37 DEG C, the time flowed back every time is 10.5 minutes for the temperature control of mash；It is described
In the ferment control step in later stage, at 28~32 DEG C, the time flowed back every time is 8 minutes for the temperature control of mash.
Embodiment two：
The equipment for producing rose vinegar using the pump reflux method of the utility model, the method for carrying out rose vinegar production, including leaching
Wash rice step, steamed rice step, ripe rice cooling step, ripe rice enters tank 1 and nest step, and floating step adds water step, fermentation step
Suddenly, step and sterilisation step are squeezed, the tank 1 is cylindrical, and the upper end of tank 1 is open, and the lower end of tank 1 is equipped with taper or arc
Shape bottom, preferably conical bottom, bore 150 degree of base angle, blade diameter length ratio D ︰ H=1 ︰ 0.9 of the cylindrical portion of tank 1, the taper of tank 1 or arcuate bottom
Lowest point is equipped with row's wine with dregs mouth 2, and row's wine with dregs mouth 2 is connect by pipeline 3 with the reflux spray orifice 4 for being arranged in the upper port of tank 1, in institute
It states pipeline 3 and is equipped with liquid pump 5, be equipped with straw mulch 6 in the upper port, the fermentation step includes：
(1) the big regurgitant volume ferment control of the middle frequency of early period
To the 25th day, control mash was 3 from row's wine with dregs mouth 2 to the reflux frequency of reflux spray orifice 4 by pipeline 3 for early period i.e. the 1st
Secondary/2 weeks, each regurgitant volume is 150% of mash amount in tank, and straw mulch 6 is raised when reflux；
(2) regurgitant volume ferment control in the high frequency time of mid-term
Mid-term i.e. the 26th was to the 56th day, and the reflux frequency for controlling mash is 5 times/2 weeks, and each regurgitant volume is mash in tank
The 120% of amount, straw mulch 6 is raised when reflux；
(3) the small regurgitant volume ferment control of the low frequency in later stage time
Later stage i.e. the 57th to 90 day, the reflux frequency for controlling mash are 1 times/week, and each regurgitant volume is mash amount in tank
100%, straw mulch 6 covers when reflux.
Preferably, the material of the tank 1 is food grade plastic or stainless steel, the bottom of tank 1 is equipped with stabilizer blade, the body of tank 1
Product is 2 cubic metres, the outer wall of tank 1 and/or is internally provided with temperature control device 7, and the pipeline 3 of 2 lower section of row's wine with dregs mouth is equipped with triple valve 8.
In the ferment control step of the early period, at 29~32 DEG C, the time flowed back every time is 13.5 minutes for the temperature control of mash；Institute
In the ferment control step for stating mid-term, at 32~36 DEG C, the time flowed back every time is 11 minutes for the temperature control of mash；After described
In the ferment control step of phase, at 27~32 DEG C, the time flowed back every time is 9 minutes for the temperature control of mash.
Embodiment three：
The equipment for producing rose vinegar using the pump reflux method of the utility model, the method for carrying out rose vinegar production, including leaching
Wash rice step, steamed rice step, ripe rice cooling step, ripe rice enters tank 1 and nest step, and floating step adds water step, fermentation step
Suddenly, step and sterilisation step are squeezed, the tank 1 is cylindrical, and the upper end of tank 1 is open, and the lower end of tank 1 is equipped with taper or arc
150 degree of base angle is bored at shape bottom, preferably conical bottom, and blade diameter length ratio D ︰ H=1 ︰ 1 of the cylindrical portion of tank 1, the taper or arcuate bottom of tank 1 are most
Lower is equipped with row's wine with dregs mouth 2, and row's wine with dregs mouth 2 is connect by pipeline 3 with the reflux spray orifice 4 for being arranged in the upper port of tank 1, described
Pipeline 3 is equipped with liquid pump 5, is equipped with straw mulch 6 in the upper port, the fermentation step includes：
(1) the big regurgitant volume ferment control of the middle frequency of early period
To the 28th day, control mash was 3 from row's wine with dregs mouth 2 to the reflux frequency of reflux spray orifice 4 by pipeline 3 for early period i.e. the 1st
Secondary/2 weeks, each regurgitant volume is 140% of mash amount in tank, and straw mulch 6 is raised when reflux；
(2) regurgitant volume ferment control in the high frequency time of mid-term
Mid-term i.e. the 29th was to the 58th day, and the reflux frequency for controlling mash is 3 times/week, and each regurgitant volume is mash in tank
The 110% of amount, straw mulch 6 is raised when reflux；
(3) the small regurgitant volume ferment control of the low frequency in later stage time
Later stage i.e. the 59th to 91 day, the reflux frequency for controlling mash are 1 times/week, and each regurgitant volume is mash amount in tank
100%, straw mulch 6 covers when reflux.
Preferably, the material of the tank 1 is food grade plastic or stainless steel, the bottom of tank 1 is equipped with stabilizer blade, the body of tank 1
Product is 5 cubic metres, the outer wall of tank 1 and/or is internally provided with temperature control device 7, and the pipeline 3 of 2 lower section of row's wine with dregs mouth is equipped with triple valve 8.
In the ferment control step of the early period, at 27~32 DEG C, the time flowed back every time is 14 minutes for the temperature control of mash；It is described
In the ferment control step of mid-term, at 32~35 DEG C, the time flowed back every time is 11 minutes for the temperature control of mash；The later stage
Ferment control step in, it is 10 minutes that the temperature of mash, which controls the time flowed back every time at 25~32 DEG C,.
Above equipment using the utility model and the contrast experiment using traditional cylinder progress rose vinegar production：
1 experimental enviroment and condition
Place：Shaoxin City flat water town, Shaoxing Zhiwei Food Co., Ltd.
Laboratory condition：12 1 (1m of experiment fermentation tank3/ only), 20 traditional zymotic pithos (0.5m3/ only), it is positioned over
72m2Room in.There is 10m in south-north direction, south2Window, there are 4 m on the north2Door.Such two kinds of fermentations hair having the same
Ferment room temperature, relative air humidity, the microbiologic population's state contacted in fermentation process are also essentially identical.
Fermentation tank：1m3The bottom of PE tanks 1, tank 1 is taper, bores 150 degree of base angle, diameter and the height of the cylindrical portion of tank 1
The ratio of degree is D：H=1：1, band diameter 760mm × thickness 50mm grass cylinder caps.
Liquid pump：Using 40SFB-13 stainless steels corrosion resisting centrifugal pump 5, power 0.55kw, 9.5 meters of flow3/h。
2 experiment processes
(1) 12 fermentation tank is synchronous with 20 traditional zymotic cylinders, and fed intake June 10 200kg rice/tank, 100kg meters
Meal/cylinder, nest are capped careless cylinder cap, and (about 26-29 DEG C) carries out floating under natural temperature.
(2) content of reducing sugar of about 20d time meals base reaches 38g/100ml or more.
(3) rice is pressed：Water (w/w)=1：3, which rush cylinder, discharges water, and carries out alcoholic fermentation and acetic fermentation.
(4) alcoholic strength can slowly rise to 6% or more in week age, and acidity slowly runs up to 1.2g/100ml, cylinder
Substance variation in (tank) is gradually converted into the trilateral fermentation based on acetic fermentation by starch saccharification, alcoholic fermentation.
(5) it rushes after cylinder discharges water, 20 traditional zymotic cylinders ferment in a natural environment according to traditional mode of production mode, according to warp
It tests and carries out turning over cylinder.3 tanks are taken to ferment according to pump reflux method described in the utility model in 12 fermentation tanks：Early period (1-
28d), the temperature of mash is controlled at 30~32 DEG C, and reflux frequency 3 times/2 weeks, the time flowed back every time is 13 minutes, regurgitant volume control
System is 160%；The temperature of mid-term (29-56d), mash is controlled at 32~37 DEG C, and flow back 2 times/week of frequency, the time flowed back every time
It it is 10.5 minutes, regurgitant volume is controlled 130%；The temperature in later stage (57-90d), mash is controlled at 28~32 DEG C, and flow back frequency 1
Times/week, the time flowed back every time is 8 minutes, and regurgitant volume is controlled 100%.Regurgitant volume 100% is equivalent to test bar in practical operation
It flows back 8 minutes under part.
The control of temperature is controlled by the temperature control device 7, which includes controller, and interposition is arranged in tank 1
Two temperature sensors in top, lower part set, and the vertical serpentine (trombone) cooler that is located in tank 1, the controller take two temperature
The average value of sensor is controlled into trip temperature, and summer is cooled down with 20-25 DEG C of tap water of temperature, 25-32 DEG C of hot water thermal insulating of winter,
The temperature of mash is adjusted by controlling the flow of water.It is of course also possible to by artificial thermometric and cold by adjusting vertical coiled pipe
But the flow of water controls the temperature of mash in device.
Acidity reaches 6% or more after (6) 90 days, and 2.5% salt is added to terminate fermentation, and acetic fermentation terminates.Continue in room temperature
Lower after-ripening 30 days.Early period rice steeping 10 days, floating 20 days, fermentation 90 days, after-ripening 30 days, total fermentation period was at 155 days or so.
3 test results
Scale up test test result (Shaoxing Zhiwei Food Co., Ltd., 2017.5.28-2017.10.30)
Note：Taken in 12 tanks when experiment 3 tanks (group number (1#, 2#, 3#) tracking and measuring physical and chemical index and calculate yield,
Control group (conventional cylinder) individual difference is slightly larger, when fermentation ends will 20 cylinders mix after carry out physical and chemical index measurement and yield meter
It calculates.
According to country making vinegar standard GB/T 18187-2000, it is desirable that the total acid (with Acetometer) >=3.5 of making vinegar
(g/100ml), fixed acid (in terms of lactic acid) >=0.5 (g/100ml), soluble saltless solid >=0.5 (g/100ml), from
The result measured sees that the rose vinegar sample (1#, 2#, 3#) produced using pump reflux fermentation technique complies fully with wanting for national standard
It asks；Zhejiang Rosy Vinegar original professional standard is compareed, the organoleptic features such as color and luster, fragrance, flavour, figure of test specimen are also fully consistent with
The organoleptic requirements of Zhejiang Rosy Vinegar.The ton-grain yield of rose vinegar is from traditional 1：5.5 are increased to 1：6.5 or so, improve 18%
Left and right.
Claims (3)
1. a kind of equipment of pump reflux method production rose vinegar, includes the tank for producing rose vinegar（1）, it is characterised in that：It is described
Tank（1）It is cylindrical, tank（1）Upper end it is open, tank（1）Lower end be equipped with taper or arcuate bottom, tank（1）Cylindrical portion diameter
The height ratio D ︰ ︰ of H=1 (0.8~1), tank（1）Taper or arcuate bottom lowest point be equipped with row wine with dregs mouth（2）, row's wine with dregs mouth（2）Pass through
Pipeline（3）With setting in tank（1）Upper port reflux spray orifice（4）Connection, in the pipeline（3）It is equipped with liquid pump（5）, institute
It states upper port and is equipped with straw mulch（6）.
2. the equipment of pump reflux method production rose vinegar according to claim 1, it is characterised in that：The tank（1）By food
Grade plastics or stainless steel are made, tank（1）Bottom be equipped with stabilizer blade, tank（1）Volume be 0.8~5 cubic metre, tank（1）Outer wall
And/or it is internally provided with temperature control device（7）, arrange wine with dregs mouth（2）The pipeline of lower section（3）It is equipped with triple valve（8）.
3. the equipment of pump reflux method production rose vinegar according to claim 2, it is characterised in that：The temperature control device（7）
Including controller, it is arranged in tank（1）At least one temperature sensor in interior centre position, and it is located at tank（1）Interior vertical coiled pipe
Cooler.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201820042323.0U CN208087593U (en) | 2018-01-11 | 2018-01-11 | The equipment that pump reflux method produces rose vinegar |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201820042323.0U CN208087593U (en) | 2018-01-11 | 2018-01-11 | The equipment that pump reflux method produces rose vinegar |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109971605A (en) * | 2019-04-28 | 2019-07-05 | 浙江五味和食品有限公司 | Using the rose vinegar fermentor of transom window lid |
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2018
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109971605A (en) * | 2019-04-28 | 2019-07-05 | 浙江五味和食品有限公司 | Using the rose vinegar fermentor of transom window lid |
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