设备及工艺特点：突破的二个关键技术

Equipment and process features: Breakthroughs of two key technologies

 

锅内搅拌系统的改进设计：

三向推动紊流孔板折叶式搅拌浆叶，使得搅拌更均匀柔和减少氧的溶解及麦皮中杂味物质的浸出；促进糊化锅醪液 α-淀粉酶肢解淀粉为小片段糊精达到液化的目的；促进糖化锅β- 淀粉酶及蛋白酶的作用，将原料淀粉尽快分解为麦芽糖、并将蛋白质适量分解为 α- 氨基酸。机械结构的改进再也不用担心原料中砂砾对搅拌轴的磨损。

 

锅体换热面的优化设计：

蜂窝板式结构及独特的相位蒸汽进给口布局，独特的多相位快速疏水方式，大大提高了换热效率 K 值，保证了升温速率，降底了蒸汽使用压力及温度，提高了热利用率，减少了换热面与醪液的温差，减少了过热对糖化酶的致死及醪液的氧化；冷凝水的带压回收既能及时地将冷凝水排走又能减少其热能的损失。

 

Improved design of the mixing system in the pots: 

Drive turbulent orifice foldable vane type agitating vane from three directions to make the mixing more even and softer, reduce oxygen dissolving and the leaching of substances of foreign flavor from the bran; promote the rice cooker mash α-amylase to decompose starch to be small segmented dextrin for the purpose of being liquefied; promote the function of mash kettle β-amylase and protease to decompose the raw materials into maltose and appropriately decomposed the protein to α-amino acid. After the improvement of mechanical structure, there is no need to worry if the sand in the raw materials will wear the mixing shaft.

 

Optimized design of heat exchanging surfaces in the pots: 

The honeycomb board type structure and unique steam inlet layout together with the unique high speed dewatering mode have greatly enhanced the heat exchanging efficiency value K, ensured the temperature rise rate, reduced the steam working pressure and temperature, improved the heat utilization rate, and reduced the temperature difference between the heat transfer surface and the mash, and also reduced the lethal of enzyme and the oxidation of mash. The under pressure recycle of condensed water can realize timely discharging of the condensed water and reduce the loss of its heat energy.