CN101768547B - Creeping type anaerobic solid-state fermentation reactor for distilled spirit brewing - Google Patents

Abstract

The invention discloses a creeping type anaerobic solid-state fermentation reactor for distilled spirit brewing, belonging to the field of distilled spirit brewing. The structure of the reactor is as follows: the reactor presents the shape of a string of beads in appearance, so as to achieve the purpose of enhancing the stirring effect of materials; one or more precision-cast silicon rubber creeping belts are arranged at the inner part and are used for increasing motion of the materials at the inner part of the reactor, so as to enhance the mass transferring of the fermentation process; cold or hot water is filled in the silicon rubber creeping belts according to the need of the fermentation process so as to enhance the heat transferring at the inner part of the reactor, thereby controlling the temperature of the fermentation process. The creeping type anaerobic solid-state fermentation reactor in the invention has the following characteristics: the static process in the traditional distilled spirit brewing process is changed, the creeping type stirring is introduced into the distilled spirit brewing technique, the heat and mass transferring process is enhanced, the fermentation time is shortened, and the product benefits are increased.

Description

Translated fromChinese

一种用于白酒酿造的蠕动式厌氧固态发酵反应器A peristaltic anaerobic solid-state fermentation reactor for liquor brewing

技术领域technical field

本发明属于白酒酿造领域，特别涉及一种用于白酒酿造的蠕动式厌氧固态发酵反应器。The invention belongs to the field of liquor brewing, in particular to a peristaltic anaerobic solid-state fermentation reactor for liquor brewing.

背景技术Background technique

白酒发酵在我国有悠久的历史，长期以来白酒发酵逐渐形成了自己的独特方式，其中酒窖就是其中重要的一环。传统观念认为白酒发酵的酒窖是白酒生产过程中的反应器，酒窖中的窖泥起到了接种的作用，是白酒风味形成的重要条件。但是在这个反应器中进行的发酵过程由于缺乏有效的调节手段，导致整个反应过程漫长，往往要几个月才能完成，同时生产不稳定，酒窖和酒窖之间，同一个酒窖的不同批次之间生产的酒质量和产量相差甚远。过分的推崇古法使白酒行业难以发展，产量的增加要靠大量的粮食消耗为基础，优质酒率难以提升。Liquor fermentation has a long history in our country. For a long time, liquor fermentation has gradually formed its own unique way, among which wine cellar is an important part. The traditional concept holds that the wine cellar where liquor is fermented is the reactor in the production process of liquor, and the pit mud in the wine cellar plays the role of inoculation, which is an important condition for the formation of liquor flavor. However, due to the lack of effective adjustment means in the fermentation process in this reactor, the whole reaction process is long, and it often takes several months to complete. The quality and yield of wine produced varies widely between batches. Excessive advocacy of ancient methods makes it difficult for the liquor industry to develop. The increase in production depends on a large amount of grain consumption, and it is difficult to increase the rate of high-quality liquor.

白酒发酵实质上是一种混菌厌氧静态固态发酵过程，固态发酵一般有静态发酵和动态发酵两种，静态发酵虽然结构简单，但是散热传质的效果较差，反应器很难放大；从固态发酵的效率考虑，动态的发酵往往更为有效。但是现有的动态发酵是通过引入机械搅拌来实现的，机械搅拌在强化传热、传质的同时往往又带来对微生物菌丝体的损伤，发酵的总体效果看来提高有限。Liquor fermentation is essentially a mixed-bacteria anaerobic static solid-state fermentation process. Solid-state fermentation generally has two types: static fermentation and dynamic fermentation. Although static fermentation has a simple structure, the effect of heat dissipation and mass transfer is poor, and the reactor is difficult to scale up; Considering the efficiency of solid-state fermentation, dynamic fermentation is often more effective. However, the existing dynamic fermentation is realized by introducing mechanical agitation. Mechanical agitation often brings damage to the microbial mycelium while enhancing heat transfer and mass transfer. The overall effect of fermentation seems to be limited.

中国发明专利ZL 200610017078.X提供了一种可用于固态基质的蠕动式发酵罐，但其存在一定的局限性：支撑壁内腔不能容纳发酵物料，减小了发酵罐的整体实际可利用容积；以压电片和弹簧作为驱动力，如果液体管道漏液容易造成罐体导电，存在安全隐患；结构过于复杂，制造成本较高，不利于工程放大；中药发酵基质淀粉、油脂和蛋白质的含量较高，仅仅依靠柔性壁的蠕动无法有效避免中药基质在固态发酵过程中的结块。Chinese invention patent ZL 200610017078.X provides a peristaltic fermenter that can be used for solid substrates, but it has certain limitations: the inner cavity of the support wall cannot accommodate fermentation materials, which reduces the overall actual usable volume of the fermenter; Using piezoelectric sheets and springs as the driving force, if the liquid pipeline leaks, it will easily cause the tank to conduct electricity, which will pose a safety hazard; the structure is too complicated, and the manufacturing cost is high, which is not conducive to project scale-up; the content of starch, oil and protein in the fermentation matrix of traditional Chinese medicine is high High, relying solely on the peristalsis of the flexible wall cannot effectively avoid the agglomeration of the traditional Chinese medicine matrix during the solid-state fermentation process.

发明内容Contents of the invention

【发明目的】我国是白酒生产大国。白酒的生产基本是在“酒窖”这个反应器中进行的。但是由于酒窖形式简单，缺乏必要的调控手段，在酒窖中进行的白酒发酵过程十分缓慢，往往要几个月，发酵过程极不稳定，很容易出现酒窖与酒窖之间，不同批次之间的显著差异。发酵缓慢，过程不稳，造成生产效率低下，成本居高不下，浪费大量粮食。这些问题如果能够解决，将非常有助于节能减排，提高企业的生产效益。本发明公开了一种用于白酒酿造的蠕动式厌氧固态发酵反应器，从反应器的角度来解决这个问题。[invention purpose] my country is a big country of liquor production. Liquor production is basically carried out in the "wine cellar" reactor. However, due to the simple form of the wine cellar and the lack of necessary control means, the liquor fermentation process in the wine cellar is very slow, often taking several months, and the fermentation process is extremely unstable. Significant difference between times. Fermentation is slow and the process is unstable, resulting in low production efficiency, high costs and wasting a lot of food. If these problems can be solved, it will be very helpful to save energy and reduce emissions, and improve the production efficiency of enterprises. The invention discloses a peristaltic anaerobic solid-state fermentation reactor for liquor brewing, and solves this problem from the perspective of the reactor.

【本发明的构思】白酒的发酵过程漫长，主要是由于在酒窖中的发酵过程缺乏有效的控制手段。白酒的发酵过程基本上是一个静态发酵过程，这样的发酵过程存在严重的梯度问题，传热传质系数很低，很容易造成热量的积累和局部的酸化，为了避免这样的问题，传统的发酵方式是借用低温入窖，预加酒精等方式控制反应的快速进行，这样虽然保证了发酵的品质，但是发酵的速度低下。为了增加发酵速度，其他可以借鉴的固态发酵方式往往采用“动态”的方式来强化发酵过程的传热传质过程。机械搅拌，流化，转鼓是常见的动态方式，但是这样的反应器能耗较高，机构复杂，由于机械机构的搅拌带来的剪切力对微生物有严重的破坏作用。研究表明，用法向周期力替代剪切力作为强化传热传质的动力源对微生物发酵过程有独特的优势，专利ZL02100176.6就提供了一种用空气压力脉冲作为法向力对固态发酵过程进行强化的反应器。利用这种思路，结合仿生学的观点，我们设计了在反应器内部添加蠕动带来强化厌氧固态发酵过程的反应器，这种反应器用蠕动带来提供法向作用力来强化发酵过程，为了加强法向作用力的效果，将反应器的外形也设计为串珠状，这样物料在法向力作用下上下运动时其混合效果更好。[Concept of the present invention] the fermentation process of liquor is long, mainly due to the lack of effective control means in the fermentation process in the wine cellar. The fermentation process of liquor is basically a static fermentation process. There is a serious gradient problem in this fermentation process. The heat and mass transfer coefficient is very low, which can easily cause heat accumulation and local acidification. In order to avoid such problems, traditional fermentation The method is to control the rapid progress of the reaction by using low temperature into the cellar, pre-adding alcohol, etc., so that although the quality of fermentation is guaranteed, the fermentation speed is low. In order to increase the fermentation speed, other solid-state fermentation methods that can be used for reference often adopt a "dynamic" method to strengthen the heat and mass transfer process of the fermentation process. Mechanical agitation, fluidization, and drum are common dynamic methods, but such reactors have high energy consumption and complex mechanisms, and the shear force caused by the agitation of mechanical mechanisms has a serious destructive effect on microorganisms. Studies have shown that replacing shear force with normal periodic force as a power source for enhancing heat and mass transfer has unique advantages for microbial fermentation processes. Patent ZL02100176.6 provides a method that uses air pressure pulses as normal force for solid-state fermentation processes. A reinforced reactor. Using this idea, combined with the perspective of bionics, we designed a reactor that adds peristaltic belts inside the reactor to strengthen the anaerobic solid-state fermentation process. This reactor uses peristaltic belts to provide normal force to strengthen the fermentation process. To strengthen the effect of the normal force, the shape of the reactor is also designed to be beaded, so that the mixing effect of the material is better when the material moves up and down under the action of the normal force.

【本发明技术方案】本发明的基本构造如附图1：[Technical scheme of the present invention] basic structure of the present invention is as accompanying drawing 1:

反应器主体结构为罐体1和罐体增强结构12，反应器中的物料10从高压旋转阀2进入反应器中进行厌氧发酵，发酵完成后从高压旋转阀3排出进入蒸馏车间，发酵过程中贯穿罐体1上下的蠕动带4在蠕动泵5的带动下周期性的进行膨胀和压缩性运动形成对物料的周期性法向力起到对发酵的强化作用，蠕动带在蠕动泵不充液的时候被物料压扁，当蠕动泵将液槽6中的液体打入到蠕动带中时，蠕动带膨胀，带动物料10从初始位置上升到膨胀后的位置11，蠕动带中的液体根据发酵过程的需要可以是相对培养基温度低，用于降低培养基的温度，也可以是相对于培养基有较高的温度用于发酵初始阶段的发酵快速启动，发酵过程中产生的二氧化碳气体达到一定压力时从单向阀9中排出，控制电磁阀7和8可以使蠕动带中的液体处于增压过程和泄压过程，形成蠕动带的周期冲压泄压。The main structure of the reactor is atank body 1 and atank reinforcement structure 12. Thematerial 10 in the reactor enters the reactor from the high-pressure rotary valve 2 for anaerobic fermentation. After the fermentation is completed, it is discharged from the high-pressurerotary valve 3 and enters the distillation workshop. The fermentation process The peristaltic belt 4 running through the top and bottom of thetank body 1 is periodically expanded and compressed under the drive of theperistaltic pump 5 to form a periodic normal force on the material to strengthen the fermentation. When it is liquid, it is crushed by the material. When the peristaltic pump pumps the liquid in the liquid tank 6 into the peristaltic belt, the peristaltic belt expands, driving thematerial 10 from the initial position to the expanded position 11, and the liquid in the peristaltic belt according to The requirement of the fermentation process can be that the temperature of the medium is low to reduce the temperature of the medium, or that the temperature of the medium is relatively high for the rapid start of the fermentation in the initial stage of the fermentation. The carbon dioxide gas produced during the fermentation process reaches When a certain pressure is discharged from the one-way valve 9, the control of thesolenoid valves 7 and 8 can make the liquid in the peristaltic belt be in the pressurization process and the pressure relief process, forming the periodic stamping and pressure relief of the peristaltic belt.

本发明具有以下特点和优势：The present invention has the following characteristics and advantages:

1.反应器结构简单，内部不存在机械运动部件，增加了反应器的可靠性；1. The structure of the reactor is simple, and there are no mechanical moving parts inside, which increases the reliability of the reactor;

2.增加了强化传质传热的功能，可以有效地缩短白酒酿造过程，降低能耗，提高了生产效率；2. The function of enhancing mass transfer and heat transfer is added, which can effectively shorten the liquor brewing process, reduce energy consumption and improve production efficiency;

3.反应器中的串珠状设计使反应器中的物料运行速度不同，部分物料可以较长时间停留在反应器中，这些物料可以起到类似老窖窖泥的作用，长期运行的过程中保留了丰富的菌系，可以给新的物料接种，同时较长时间的停留还可以使先前发酵的乙醇可以进一步向其他微量的香型化合物转变，形成独特的酒体风味；3. The beaded design in the reactor makes the materials in the reactor run at different speeds. Some materials can stay in the reactor for a long time. A rich strain of bacteria can be used to inoculate new materials, and at the same time, a longer stay can further transform the previously fermented ethanol into other trace aroma compounds, forming a unique wine body flavor;

4.用法向作用力替代了传统的剪切力强化反应器内部的传质过程，更有利于微生物的生长。4. The normal force replaces the traditional shear force to strengthen the mass transfer process inside the reactor, which is more conducive to the growth of microorganisms.

附图说明Description of drawings

图1用于白酒酿造的蠕动式厌氧固态发酵反应器结构示意图，1，罐体；2，3，高压旋转阀；4，蠕动带；5，蠕动泵；6，液槽；7，8，电磁阀；9，单向阀；10，物料(粮食)；11，蠕动带膨胀后物料的位置；12，罐体增强结构。Fig. 1 Structural schematic diagram of peristaltic anaerobic solid-state fermentation reactor for liquor brewing, 1, tank body; 2, 3, high-pressure rotary valve; 4, peristaltic belt; 5, peristaltic pump; 6, liquid tank; 7, 8, Electromagnetic valve; 9, one-way valve; 10, material (grain); 11, the position of the material after the expansion of the peristaltic belt; 12, the reinforcement structure of the tank.

具体实施方式Detailed ways

下面通过实施例对本发明做进一步说明。The present invention will be further described below by embodiment.

实施例1Example 1

在四川某名白酒厂对本专利公开的反应器进行了浓香型白酒的发酵实验，实验的反应器体积为5m³，按照传统方法对物料进行润粮，蒸粮，加入曲块通过高压旋转阀2进料，进料时通过蠕动泵5将蠕动带充液至最大，在此状态下加粮至发酵罐满，一是为了增加发酵罐的装料系数，而是为了尽量将反应器中的空气排出以营造适合厌氧发酵的环境。装料完毕后开始调节液槽6中的水温(本实施例中用水作为蠕动带中的工作介质)为30℃，使发酵快速启动。发酵启动后在蠕动带中通入温度为20℃的水，控制反应温和进行，反应进程的1-3天，调节蠕动带的脉动周期为180min一次，4-20天，脉动周期为60min一次，21-50天，脉动周期为120min。蠕动带的最大冲水体积为0.25m³。50天后发酵结束，相对于传统酒窖发酵方法，时间缩短了40天，出酒率提高了20％，优质酒率提高了10％。A fermentation experiment of Luzhou-flavor liquor was carried out on the reactor disclosed in this patent in a certain liquor factory in Sichuan. The volume of the experimental reactor was 5m³ . According to the traditional method, the materials were moistened and steamed, and koji was added through the high-pressure rotary valve. 2 Feeding, when feeding, the peristaltic zone is filled to the maximum through theperistaltic pump 5, and in this state, grain is added until the fermenter is full. One is to increase the charging coefficient of the fermenter, but to minimize the amount of liquid in the reactor. Air is exhausted to create an environment suitable for anaerobic fermentation. After the filling is completed, adjust the water temperature in the liquid tank 6 (in this embodiment, water is used as the working medium in the peristaltic belt) to 30° C. to start the fermentation quickly. After the fermentation starts, pour water at a temperature of 20°C into the peristaltic zone, and control the reaction to proceed gently. During the 1-3 days of the reaction process, adjust the pulsation period of the peristaltic zone to 180 minutes, and 4-20 days, the pulsation period is 60 minutes. 21-50 days, the pulse cycle is 120min. The maximum flush volume of the peristaltic zone is 0.25m³ . The fermentation ends after 50 days. Compared with the traditional wine cellar fermentation method, the time is shortened by 40 days, the yield of wine is increased by 20%, and the rate of high-quality wine is increased by 10%.

实施例2Example 2

在四川某名白酒厂对本专利公开的反应器进行了浓香型白酒的发酵实验，实验的反应器体积为10m³，安装3条蠕动带，按照传统方法对物料进行润粮，蒸粮，加入曲块通过高压旋转阀2进料，进料时通过蠕动泵5将蠕动带充液至最大，在此状态下加粮至发酵罐满，一是为了增加发酵罐的装料系数，而是为了尽量将反应器中的空气排出以营造适合厌氧发酵的环境。装料完毕后开始调节液槽6中的水温(本实施例中用水作为蠕动带中的工作介质)为30℃，使发酵快速启动。发酵启动后在蠕动带中通入温度为20℃的水，控制反应温和进行，反应进程的1-3天，调节蠕动带的脉动周期为150min一次，4-22天，脉动周期为80min一次，22-55天，脉动周期为100min。蠕动带的最大冲水体积为0.5m³。50天后发酵结束，相对于传统酒窖发酵方法，时间缩短了35天，出酒率提高了21％，优质酒率提高了8％。A fermentation experiment of Luzhou-flavor liquor was carried out on the reactor disclosed by this patent in a certain liquor factory in Sichuan. The volume of the experimental reactor was 10m³ , and 3 peristaltic belts were installed, and the materials were moistened and steamed according to the traditional method. The koji is fed through the high-pressure rotary valve 2. When feeding, the peristaltic belt is filled to the maximum through theperistaltic pump 5. In this state, grain is added until the fermentation tank is full. One is to increase the filling coefficient of the fermentation tank, but to Try to exhaust the air in the reactor to create an environment suitable for anaerobic fermentation. After the filling is completed, adjust the water temperature in the liquid tank 6 (in this embodiment, water is used as the working medium in the peristaltic belt) to 30° C. to start the fermentation quickly. After the fermentation starts, pour water at a temperature of 20°C into the peristaltic zone, and control the reaction to proceed gently. During the 1-3 days of the reaction process, adjust the pulsation period of the peristaltic zone to 150 minutes, and 4-22 days, the pulsation period is 80 minutes. 22-55 days, the pulse cycle is 100min. The maximum flush volume of the peristaltic zone is 0.5m³ . The fermentation ends after 50 days. Compared with the traditional wine cellar fermentation method, the time is shortened by 35 days, the yield of wine is increased by 21%, and the rate of high-quality wine is increased by 8%.

Claims (4)

1. creeping type anaerobic solid-state fermentation reactor that is used for brewed spirit, its structure is: profile is beading, there is one or several precision casting silicon rubber wriggling band inside for increasing the motion of material at inside reactor, pass into gas according to the needs of fermenting process in the silicon rubber wriggling band or liquid expands, the ratio of the maximum swelling volume of the volume of reactor and wriggling band is 10: 1-100: 1, be used for the heat transmission of enhanced reactor inside, the temperature of controlled fermentation process.

2. solid-state fermentation reactor as claimed in claim 1 is characterized in that described fluid temperature is 4-60 ℃.

3. solid-state fermentation reactor as claimed in claim 1 is characterized in that the punching press of described wriggling band and the cycle of pressure release are 10-180 minute.

4. solid-state fermentation reactor as claimed in claim 1 is characterized in that the volumetric expansion multiple of described wriggling band is 1.5-15.

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