設備及工藝特點：突破的二個關鍵技術

Equipment and process features: Breakthroughs of two key technologies

 

鍋內攪拌系統的改進設計：

三向推動紊流孔板折葉式攪拌漿葉，使得攪拌更均勻柔和減少氧的溶解及麥皮中雜味物質的浸出；促進糊化鍋醪液 α-淀粉酶肢解淀粉為小片段糊精達到液化的目的；促進糖化鍋β- 淀粉酶及蛋白酶的作用，將原料淀粉盡快分解為麥芽糖、并將蛋白質適量分解為 α- 氨基酸。機械結構的改進再也不用擔心原料中砂礫對攪拌軸的磨損。

 

鍋體換熱面的優化設計：

蜂窩板式結構及獨特的相位蒸汽進給口布局，獨特的多相位快速疏水方式，大大提高了換熱效率 K 值，保證了升溫速率，降底了蒸汽使用壓力及溫度，提高了熱利用率，減少了換熱面與醪液的溫差，減少了過熱對糖化酶的致死及醪液的氧化；冷凝水的帶壓回收既能及時地將冷凝水排走又能減少其熱能的損失。

 

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.