全自動涼茬機(jī)與高粱粉碎機(jī)的合作釀酒過程是怎樣的呢？想要順順利利的使用全自動涼茬機(jī)釀酒，就要多去了解相關(guān)的問題事項(xiàng)，下面來看看這個(gè)問題吧。
What is the cooperative brewing process of automatic stubble cooler and sorghum crusher? If you want to use the automatic stubble cooler to make wine smoothly, you need to know more about the relevant issues. Let's take a look at this problem.
全自動涼茬機(jī)主要由機(jī)架、風(fēng)機(jī)、傳送帶和依次連接于傳送帶上的攪籠、打料棍、翻料棍、下料裝置、出料管組成，的風(fēng)機(jī)固定在傳送帶側(cè)端的機(jī)架上并少設(shè)置為三臺，下料裝置由下料斗和固接于下料斗下部的下料輥組成，機(jī)架上設(shè)有高于傳送帶輸送線兩邊的擋板。
The full-automatic stubble cooler is mainly composed of a frame, a fan, a conveyor belt and a stirring cage, a beating bar, a turnover bar, a blanking device and a discharge pipe connected to the conveyor belt in turn. The fan is fixed on the frame at the side end of the conveyor belt and is set with at least three sets. The blanking device is composed of a lower hopper and a blanking roller fixed at the lower part of the lower hopper. The frame is equipped with baffles higher than both sides of the conveyor line of the conveyor belt.
使用時(shí)，酒茬在傳送帶上通過，在打碎和攪拌的同時(shí)風(fēng)機(jī)工作，迅速降溫，冷卻后的酒茬在下料裝置中與酒曲自動混合均勻。全自動涼茬機(jī)提高了冷卻效果、降低了功耗，了現(xiàn)有設(shè)備自積堵塞現(xiàn)象，并實(shí)現(xiàn)了酒茬和酒曲的自動混合。
When in use, the wine stubble passes through the conveyor belt. While crushing and mixing, the fan works to quickly cool down. The cooled wine stubble is automatically mixed with koji in the blanking device. The full-automatic stubble cooler improves the cooling effect, reduces power consumption, solves the self accumulation blockage of existing equipment, and realizes the automatic mixing of wine stubble and koji.
高粱粉碎機(jī)具有強(qiáng)度：高粱粉碎機(jī)強(qiáng)度是指物料抗破壞的阻力，一般用破壞應(yīng)力表示，即物料破壞時(shí)單位面積上所受的力。隨破壞時(shí)施力方法不同，可分成抗壓、抗剪、抗彎和抗拉強(qiáng)度等。同一種物料，在不同的受載環(huán)境，其實(shí)測強(qiáng)度不同。
Sorghum crusher has strength: the strength of sorghum crusher refers to the resistance of materials to damage, which is generally expressed by damage stress, that is, the force on unit area when materials are damaged. With the different methods of force application during failure, it can be divided into compression, shear, bending and tensile strength. The measured strength of the same material is different in different loading environments.
例如與粒度、加載速度和所處介質(zhì)環(huán)境有關(guān)。粒度小時(shí)內(nèi)部缺陷少，因而強(qiáng)度高，涼茬機(jī)廠家，加載速度快時(shí)比加載速度慢時(shí)強(qiáng)度高，全自動涼茬機(jī)，同一材料在空氣中和在水中測的抗破壞強(qiáng)度也不一樣。
For example, it is related to granularity, loading speed and media environment. The particle size is small and there are few internal defects, so the strength is high. The stubble cooler manufacturer has higher strength when the loading speed is fast than when the loading speed is slow. The full-automatic stubble cooler has different anti-destructive strength of the same material measured in air and water.
高粱粉碎機(jī)硬度是指物料抗變形的阻力。對于同一種物料，涼茬機(jī)，其強(qiáng)度與粒度有密切的關(guān)系。不管何種物料，顆粒愈細(xì)，強(qiáng)度愈大，這是因?yàn)榱６茸兗?xì)，顆粒宏觀和微觀裂紋減小，缺陷愈少，抗破壞應(yīng)力變大，因此粉碎能耗。
The hardness of sorghum crusher refers to the resistance of materials to deformation. For the same material, the strength of stubble cooler is closely related to the particle size. No matter what kind of material, the finer the particles, the greater the strength. This is because the particle size becomes smaller, the macro and micro cracks of the particles are reduced, the defects are less, and the damage resistance stress becomes larger. Therefore, crushing energy consumption.
釀酒的常見的大體流程是蒸煮糧食（只要是含有淀粉或者糖份的糧食或者水果干果都可以釀酒），在合適的溫度放酒曲之后就密封發(fā)酵。之所以說是常見的流程是因?yàn)獒劸品椒ǚ譃楹芏喾N，這里就不一一細(xì)說了。
The common general process of wine making is cooking grain (as long as it is grain containing starch or sugar or dried fruit, wine can be made), and then sealing fermentation is carried out after putting koji at a suitable temperature. The reason why it is a common process is that there are many brewing methods, so I won't go into detail here.
酒品質(zhì)的好壞關(guān)鍵的地方之一就是發(fā)酵的過程好不好，包括你發(fā)酵的溫度，所用的酒曲以及發(fā)酵的時(shí)間，當(dāng)然了，這些都會在實(shí)際的操作中讓你掌握。這個(gè)過程不復(fù)雜，操作一次到兩次之后你就記住了。更多相關(guān)內(nèi)容就來網(wǎng)站
http://sanfu-flour.com進(jìn)行咨詢吧。
One of the keys to the quality of wine is whether the fermentation process is good, including the fermentation temperature, the koji used and the fermentation time. Of course, these will be mastered by you in the actual operation. This process is not complicated. You will remember it after one or two operations. Come to the website for more relevant content http://sanfu-flour.com Consult.
自動售酒機(jī) 2024-07-25 
