CN104328026A - Fruit vinegar fermentation system - Google Patents
Fruit vinegar fermentation system Download PDFInfo
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- CN104328026A CN104328026A CN201410658409.2A CN201410658409A CN104328026A CN 104328026 A CN104328026 A CN 104328026A CN 201410658409 A CN201410658409 A CN 201410658409A CN 104328026 A CN104328026 A CN 104328026A
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
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Abstract
The invention provides a fruit vinegar fermentation system which comprises a fermentation device, a gas delivery device, an exhauster, a fruit wine storage device, a vinegar bacteria seed storage device, a fruit vinegar collector and an air sterilizer, wherein the air sterilizer comprises an absorbent cotton filter tube, an activated carbon adsorption tube, a gas flowmeter, a sterilization bottle filled with potassium permanganate and a gas buffer bottle which are sequentially connected through a vent tube; a gas inlet of the vent tube is connected with the gas delivery device; the gas buffer bottle is respectively connected with the fruit wine storage device, vinegar bacteria seed storage device and fermentation device through a first gas delivery tube; the fruit wine storage device and vinegar bacteria seed storage device are respectively communicated with the fermentation device through first liquid delivery tubes; the fruit vinegar collector is communicated with the fermentation device through a second liquid delivery tube; and the exhauster is respectively connected with the fermentation device and fruit vinegar collector through a second gas delivery tube. All connections are tight connections. The fermentation system implements the sterile operation process, thereby ensuring the smooth fermentation preparation of fruit vinegar.
Description
Technical field
The present invention relates to fruit vinegar production unit field, especially relate to a kind of fruit vinegar fermentation system.
Background technology
Fruit vinegar can enhance metabolism, and regulates acid base equilibrium, Ginseng Extract.Containing the organic acid of more than ten kinds and the multiple amino acids of needed by human body in fruit vinegar.
In addition, fruit vinegar has the effect reducing cholesterol, and frequent vinegar is a kind of effective ways reducing cholesterol, because be rich in nicotinic acid and VITAMIN in vinegar, they are all jinxs of cholesterol, can promote that cholesterol is discharged with ight soil through enteron aisle, and cholesterol level in blood plasma and tissue is reduced.Research confirms, cardiovascular patient takes 20 milliliters of fruit vinegars every day, and after 6 months, cholesterol on average reduces by 9.5%, and neutral fat reduces 11.3%, and blood viscosity also declines to some extent.
And fruit vinegar can also improve the immunizing power of body, has anti-cancer and kill cancer action.Containing abundant VITAMIN, amino acid and oxygen in fruit vinegar, can in vivo with calcareous acetic acid synthesized calcium, strengthen calcareous absorption.Containing abundant vitamins C in fruit vinegar; vitamins C is a kind of powerful antioxidant; cell carcinogenesis and cell aging can be prevented; also can stop the synthesis in vivo of strong carcinogen nitrosamine; impel the decomposition of nitrosamine; nitrosamine content is in vivo declined, and protection body, from infringement, prevents the generation of the cancer such as cancer of the stomach, esophagus cancer.Fruit vinegar can stimulate circulation, and has hypotensive effect.Containing cardiovascular expansion, coronary artery blood flow increase, the triterpene substance producing antihypertensive effect and flavone component can be promoted in fruit vinegar, there is preventive and therapeutic effect to various diseases such as hypertension, hyperlipidemia, cerebral thrombosis, arteriosclerosis.In addition, fruit vinegar has antisepsis and anti-inflammation, the anti-effect cured cold.
In view of the plurality kinds of health care effect that fruit vinegar has, the domestic production and selling having a large amount of enterprise to carry out fruit vinegar.Generally speaking, need, by aerobic fermentation after acetic bacteria seed liquor and fruit wine mixing, to realize the preparation of fruit vinegar by controlling air flow, leavening temperature etc.But existing fruit vinegar fermentation unit suite of equipment capacity is large, there is the defect that production process cost is large, is not suitable for small-sized workshop-based vinegar demand processed; And simple and easy fermentation unit adding stock liquid, get liquid (finished product) and when being discharged by the air being input to equipment, need dismounting or set up corresponding equipment; Therefore, be very easy to cause microbial contamination, and then cause the failure of whole fermentation vinegar.
In view of this, special proposition the present invention.
Summary of the invention
The object of the present invention is to provide a kind of fruit vinegar fermentation system, to solve the simple and easy fermentation unit that exists in prior art in the process of fermentation vinegar, liquid feeding/get the technical problem that can cause microbial contamination in liquid and exhaust process.
Fruit vinegar fermentation system provided by the invention, comprises fermentation unit, air delivery device, air extractor, fruit wine storing device, acetic bacteria seed storage device, fruit vinegar collection device and air disinfecting apparatus;
Described air disinfecting apparatus comprises: the absorbent cotton strainer tube connected successively by ventpipe, charcoal absorption pipe, gas meter, the degerming bottle that potassium permanganate is housed, gas buffer bottle;
The inlet mouth of described ventpipe is connected with described air delivery device, and described gas buffer bottle is connected with described fruit wine storing device, acetic bacteria seed storage device and described fermentation unit respectively by the first pneumatic tube;
Described fruit wine storing device is all connected with described fermentation unit by the first tubing with described acetic bacteria seed storage device; Described fruit vinegar collection device is connected with described fermentation unit by the second tubing; Described air extractor is connected with described fermentation unit, described fruit vinegar collection device respectively by the second pneumatic tube;
Wherein, described connection is and is tightly connected.
This fruit vinegar fermentation system provided by the invention, inputs the air of whole fermentation system in advance by air disinfecting apparatus, successively through absorbent cotton strainer tube, charcoal absorption pipe and potassium permanganate solution sterilizing by air delivery device; The sterile air obtained is imported into fruit wine storing device that fruit wine is housed in advance and the sub-storing device of acetic bacteria seed acetic acid bacteria strain is housed in advance.Under the effect of sterile air pressure, fruit wine and acetic bacteria seed are pressed in fermentation unit by the first tubing to ferment, and sterile air is input in fermentation unit the air flow ensureing to ferment by the first pneumatic tube simultaneously.After fermentation completely, open air extractor, make all in negative pressure in fermentation unit, fruit vinegar collection device, the fruit vinegar obtained after fermentation is entered in fruit vinegar collection device by the second tubing and is collected under the effect of pressure reduction.
This fruit vinegar fermentation system of the present invention, by being realized liquid feeding (fruit wine and acetic bacteria seed) process by the sterile air of air disinfecting apparatus process, utilize air extractor to make fermentation unit, fruit vinegar collection device form negative pressure, and then realize getting liquid (fruit vinegar) effect.Whole fermentation system only utilizes the flow direction controlling sterile air to realize the effect of fermentation vinegar, do not need extra exhaust, effectively prevent the possibility of extraneous living contaminants, almost achieve aseptic technique flow process, therefore provide guarantee for fermenting and produce fruit vinegar smoothly.
In addition, this fruit vinegar fermentation system provided by the invention, various device simple needed for it, cost is low, as long as ensure the resistance to air loss between each equipment connection, meets very much small-sized workshop-based vinegar demand processed, is with a wide range of applications.
Optionally, described fermentation unit specifically comprises: fermentation flask and tank;
Described fermentation flask is arranged in tank, and the inside of described tank is provided with waterproof heating tube and temperature sensor; And described waterproof heating tube and described temperature sensor are electrically connected with same temperature control box;
The bottleneck of described fermentation flask is provided with silica gel bottle stopper; Described silica gel bottle is provided with multiple for respectively by Glass tubing that described fruit wine storing device, described acetic bacteria seed storage device, described first pneumatic tube, described fruit vinegar collection device and described air extractor are communicated with described fermentation flask beyond the Great Wall;
Wherein, the inside bore that the Glass tubing be connected with described first pneumatic tube is in described fermentation flask is provided with gas-liquid mixed and adds taste device; Described gas-liquid mixed add taste device by the Mongolian oak wooden unit of hollow and be filled in the Tiannu Magnolia of described Mongolian oak wooden unit inside, green tea, shizandra berry, Radix Et Caulis Acanthopanacis Senticosi, Mongolian oak or white birch blade/stem section form; The sidewall of described Mongolian oak wooden unit is provided with the ventilating pit that multiple diameter is 0.5-1.5mm.
Optionally, the ventpipe between described gas meter and described charcoal absorption pipe is also provided with an air flow rate adjustment valve.
Optionally, a stopple coupon is also comprised:
Described stopple coupon is in parallel with described fruit vinegar collection device, and described stopple coupon is communicated with described fermentation flask, described air extractor respectively by described second tubing, described second pneumatic tube.
Optionally, the mouth of pipe that the Glass tubing for being communicated with described fermentation flask by described fruit vinegar collection device is in described fermentation flask inside extends to below the liquid level in described fermentation flask;
Described gas-liquid mixed adds below the liquid level that taste device is in described fermentation flask.
Optionally, described first pneumatic tube, the second pneumatic tube are provided with gas control valve;
Described first tubing and described second tubing are provided with liquid control valve door.
Optionally, described fruit wine storing device, described acetic bacteria seed storage device, described fruit vinegar collection device and described degerming bottle are the triangular flask being equipped with sealing silica gel bottle stopper.
Optionally, the liquid level in described fermentation flask is higher than the liquid level of described tank.
Optionally, the mouth of pipe being in the ventpipe in described degerming bottle is provided with the gas liquid mixer of pilus incarnatus tubule; Described gas liquid mixer is in below the liquid level of the potassium permanganate solution filled in described degerming bottle.
Optionally, described air extractor is an off-gas pump.
Accompanying drawing explanation
In order to be illustrated more clearly in the specific embodiment of the invention or technical scheme of the prior art, be briefly described to the accompanying drawing used required in embodiment or description of the prior art below, apparently, accompanying drawing in the following describes is some embodiments of the present invention, for those of ordinary skill in the art, under the prerequisite not paying creative work, other accompanying drawing can also be obtained according to these accompanying drawings.
The assembling assumption diagram of the fermentation system that Fig. 1 provides for embodiment of the present invention 1-6;
Fig. 2 is the schematic diagram of the fermentation unit shown in Fig. 1;
The schematic diagram of air disinfecting apparatus in this Fig. 1 of Fig. 3;
Fig. 4 is liquid feeding equipment in Fig. 1, gets liquid equipment and annexation figure thereof;
The gas-liquid operation of the fermentation system that Fig. 5 provides for embodiment of the present invention 1-6 controls schematic diagram.
Reference numeral:
1-fermentation unit 2-liquid feeding equipment 3-gets liquid equipment
4-air disinfecting apparatus 5-first pneumatic tube 6-first tubing
7-second tubing 8-second pneumatic tube
101-fermentation flask 102-tank 103-waterproof heating tube
104-temperature sensor 105-temperature control box 106-silica gel bottle stopper
107-gas-liquid mixed adds taste device
201-ventpipe 202-absorbent cotton strainer tube 203-charcoal absorption pipe
The degerming bottle of 204-air flow rate adjustment valve 205-gas meter 206-
207-gas liquid mixer 208-surge flask
301-fruit vinegar collection device 302-stopple coupon 303-fruit wine storing device
304-acetic bacteria seed storage device
L1-L4 liquid control valve door
G1-G6 gas control valve
Embodiment
Be clearly and completely described technical scheme of the present invention below in conjunction with accompanying drawing, obviously, described embodiment is the present invention's part embodiment, instead of whole embodiments.Based on the embodiment in the present invention, those of ordinary skill in the art, not making the every other embodiment obtained under creative work prerequisite, belong to the scope of protection of the invention.
In describing the invention, it should be noted that, orientation or the position relationship of the instruction such as term " " center ", " on ", D score, "left", "right", " vertically ", " level ", " interior ", " outward " they be based on orientation shown in the drawings or position relationship; be only the present invention for convenience of description and simplified characterization; instead of instruction or imply the device of indication or element must have specific orientation, with specific azimuth configuration and operation, therefore can not be interpreted as limitation of the present invention.
In describing the invention, it should be noted that, unless otherwise clearly defined and limited, term " installation ", " being connected ", " connection " should be interpreted broadly, and such as, can be fixedly connected with, also can be removably connect, or connect integratedly; Can be mechanical connection, also can be electrical connection; Can be directly be connected, also indirectly can be connected by intermediary, can be the connection of two element internals.For the ordinary skill in the art, particular case above-mentioned term concrete meaning in the present invention can be understood.
Embodiment 1
As Figure 1-5, the fruit vinegar fermentation system that the present embodiment provides, comprises fermentation unit 1, air delivery device, air extractor, fruit wine storing device 303, acetic bacteria seed storage device 304, fruit vinegar collection device 301 and air disinfecting apparatus 4;
Described air disinfecting apparatus 4 comprises: the absorbent cotton strainer tube 202 connected successively by ventpipe 201, charcoal absorption pipe 203, gas meter 205, the degerming bottle 206 that potassium permanganate is housed, gas buffer bottle 208; The inlet mouth of described ventpipe 201 is connected with described air delivery device, and described gas buffer bottle 208 is connected with described fruit wine storing device 303, acetic bacteria seed storage device 304 and described fermentation unit 1 respectively by the first pneumatic tube 5; Described fruit wine storing device 303 is all connected with described fermentation unit 1 by the first tubing 6 with described acetic bacteria seed storage device 304; Described fruit vinegar collection device 301 is connected with described fermentation unit 1 by the second tubing 7; Described air extractor is connected with described fermentation unit 1, described fruit vinegar collection device 301 respectively by the second pneumatic tube 8; Wherein, described connection is and is tightly connected.
Need index, in FIG, fruit wine storing device 303, acetic bacteria seed storage device 304 be composition liquid feeding equipment 2 jointly, and get liquid equipment 3 and form primarily of fruit vinegar collection device 301.
This fruit vinegar fermentation system provided by the invention, this fruit vinegar fermentation system of the present invention, liquid feeding (fruit wine and acetic bacteria seed) process is realized by the sterile air processed by air disinfecting apparatus 4, utilize that air extractor makes fermentation unit 1, fruit vinegar collection device 301 forms negative pressure, and then realize getting liquid (fruit vinegar) effect.Whole fermentation system realizes the effect of fermentation vinegar by means of only the flow direction controlling sterile air, do not need extra exhaust, effectively prevent the possibility of extraneous living contaminants, almost achieve aseptic technique flow process, therefore produce fruit vinegar for fermenting smoothly and provide guarantee.
In addition, this fruit vinegar fermentation system provided by the invention, various device simple needed for it, cost is low, as long as ensure the resistance to air loss between each equipment connection, meets very much small-sized workshop-based vinegar demand processed, is with a wide range of applications.
Embodiment 2
As Figure 1-5, the fruit vinegar fermentation system that the present embodiment provides, is the further restriction of the fruit vinegar fermentation system that embodiment 1 provides: concrete, the fermentation unit 1 in above-described embodiment 1 is made following restriction:
Fermentation unit 1 specifically comprises: fermentation flask 101 and tank 102; Described fermentation flask 101 is arranged in tank 102, and the inside of described tank 102 is provided with waterproof heating tube 103 and temperature sensor 104; And described waterproof heating tube 103 and described temperature sensor 104 are electrically connected with same temperature control box 105; The bottleneck of described fermentation flask 101 is provided with silica gel bottle stopper 106; Described silica gel bottle stopper 106 is provided with multiple for respectively by Glass tubing that described fruit wine storing device 303, described acetic bacteria seed storage device 304, described first pneumatic tube 5, described fruit vinegar collection device 301 and described air extractor are communicated with described fermentation flask 101;
Wherein, the inside bore that the Glass tubing be connected with described first pneumatic tube 5 is in described fermentation flask 101 is provided with gas-liquid mixed and adds taste device 107; Described gas-liquid mixed add taste device 107 by the Mongolian oak wooden unit of hollow and be filled in the Tiannu Magnolia of described Mongolian oak wooden unit inside, green tea, shizandra berry, Radix Et Caulis Acanthopanacis Senticosi, Mongolian oak or white birch blade/stem section form; The sidewall of described Mongolian oak wooden unit is provided with the ventilating pit that multiple diameter is 0.5-1.5mm.
The beneficial effect of the fermentation system of the present embodiment is: by controlling the temperature in the water temperature indirect adjustments and controls fermentation flask 101 in outside tank 102, temperature control mode is easy to operate; In addition, the gas-liquid mixed arranged in fermentation flask 101 adds taste device 107, under the piping and druming effect of the sterile air of input from the first pneumatic tube 5, oak block, Tiannu Magnolia, green tea, shizandra berry, Radix Et Caulis Acanthopanacis Senticosi, Mongolian oak or white birch contact with fermented liquid, and it is fully scentetd, and then the fruit vinegar obtained that makes to ferment has mixed flavor, further improves the local flavor (specifically can with reference to application examples 2-4) of produced fruit vinegar.
Embodiment 3
As Figure 1-5, the fruit vinegar fermentation system that the present embodiment provides, be the further restriction to the fruit vinegar fermentation system that embodiment 2 provides: concrete, the ventpipe 201 between described gas meter 205 and described charcoal absorption pipe 203 be also provided with an air flow rate adjustment valve 204.
By regulating and controlling air flow rate adjustment valve 204, and observing the reading of gas meter 205 and then the air capacity of the whole fermentation system of control inputs simultaneously, also meeting while ensureing needed for fermentation and fruit wine and acetic bacteria seed are pressed into needed for the pressure of fermentation flask 101.
Embodiment 4
Please refer to Fig. 1-Fig. 5, the fruit vinegar fermentation system that the present embodiment provides, it is the further improvement to the fruit vinegar fermentation system that the embodiment of the present invention 3 provides, concrete, on the basis of 3 of embodiment, also set up a stopple coupon 302: described stopple coupon 302 is in parallel with described fruit vinegar collection device 301, and described stopple coupon 302 is communicated with described fermentation flask 101, described air extractor respectively by described second tubing 7, described second pneumatic tube 8.
In addition, preferably, in the present embodiment, the mouth of pipe that the Glass tubing for being communicated with described fermentation flask 101 by described fruit vinegar collection device 301 is in described fermentation flask 101 inside extends to below the liquid level in described fermentation flask 101; Described gas-liquid mixed adds below the liquid level that taste device 107 is in described fermentation flask 101.
In the present embodiment, sampled by stopple coupon 302, and analysis and resolution is carried out to got sample, and then realize the complete monitoring of the process of fermenting.In addition, fruit vinegar for the ease of fermenting exports, the end of the corresponding Glass tubing (1 the longest in Fig. 1) on silica gel bottle stopper 106 extends to below the liquid level in fermentation flask 101, get liquid very convenient, and gas-liquid mixed adds below the liquid level that taste device 107 is in described fermentation flask 101, under the effect of sterile air, it is made fully to contact mixing with fermented liquid, better to change mouthfeel and the local flavor of obtained fruit vinegar.
Embodiment 5
As Figure 1-5, the fruit vinegar fermentation system that the present embodiment provides is the further improvement to the fruit vinegar fermentation system that the embodiment of the present invention 4 provides, concrete, on the basis of the embodiment of the present invention 4, preferably, described first pneumatic tube 5, second pneumatic tube 8 is provided with gas control valve; Described first tubing 6 and described second tubing 7 are provided with liquid control valve door.Described fruit wine storing device 303, described acetic bacteria seed storage device 304, described fruit vinegar collection device 301 and described degerming bottle 206 are the triangular flask being equipped with sealing silica gel bottle stopper.
The gas control valve that first pneumatic tube 5, second pneumatic tube 8 is arranged, the liquid control valve door that described first tubing 6 and described second tubing 7 are arranged, the gas/liquid that effectively can control each device flows to, concrete, the equal correspondence of each valve plays control corresponding equipment (concrete facilities please refer to Fig. 1 and Fig. 5).In addition, fruit wine storing device 303, described acetic bacteria seed storage device 304, described fruit vinegar collection device 301 and described degerming bottle 206 are triangular flask, be convenient on the one hand control inputing or outputing of gas/liquid, on the other hand, transparent glassware is also convenient to the complete monitoring realized in fermenting process, is also convenient to observe ventilation, liquid feeding, get liquid process and realize phenomenon simultaneously.
Embodiment 6
As Figure 1-5, the fruit vinegar fermentation system that the present embodiment provides is the further improvement to the fruit vinegar fermentation system that the embodiment of the present invention 5 provides, concrete, on the basis of the embodiment of the present invention 5, preferably, the liquid level in described fermentation flask 101 is higher than the liquid level of described tank 102; The mouth of pipe being in the ventpipe in described degerming bottle 206 is provided with the gas liquid mixer 207 of pilus incarnatus tubule; Described gas liquid mixer 207 is in below the liquid level of the potassium permanganate solution filled in described degerming bottle 206; Described air extractor is an off-gas pump.
Liquid level in tank 102, lower than the liquid level of fermentation flask 101, like this, is convenient to observe fermenting process, is also made leavening temperature more easy to control simultaneously.And the gas liquid mixer 207 of the pilus incarnatus tubule arranged in degerming bottle 206 can make air subject to sterilization fully contact with potassium permanganate solution, realizes better sterilising effect; In addition, air extractor is specially an off-gas pump (not shown), and its wide material sources, cost be low, be convenient to manipulation and bleed effective.
Next, in conjunction with more than the specific embodiment enumerated, the present invention has also enumerated the embody rule example of above-mentioned fermentation system, please refer to application examples 1-4:
Application examples 1
One, the connection of fermentation system and melting process
S11, coupling device: connect fermentation unit, air disinfecting apparatus, liquid feeding equipment by the position relationship described in accompanying drawing 1, get liquid equipment, and check resistance to air loss.
S12, dress are with food flavouring: food flavouring nylon cloth parcel is placed on gas-liquid mixed and adds in taste device.
S13, device sterilizing: the air line getting liquid equipment is pulled down from surge flask, with the high temperature resistant bag parcel mouth of pipe, fermentation flask air line is pulled down, with the high temperature resistant bag parcel mouth of pipe, by fermentation flask, get liquid equipment, liquid feeding equipment be placed in 121 DEG C together with pipe arrangement at sterilizing 30min, reconnect after cooling, before connection, the spirituous solution with 75% is to air extractor air outlet and the sterilization of surge flask air outlet.
S14, preparation fruit wine: prepare some fruit wine storing devices, filtered by previously prepared grape wine, be placed in fruit wine storing device, with high temperature resistant bag parcel bottleneck, sterilizing 15min at 115 DEG C, installs fruit storing device by Fig. 1 mode.
S15, preparation acetic acid seed bottle: by acetic bacteria seed storage device sterilizing 30min at 121 DEG C, packing acetic bacteria seed liquor after cooling, installs acetic bacteria seed storage device by position relationship shown in Fig. 1.
S16, with cool sterilized water preparation concentration expressed in percentage by weight be 0.5% potassium permanganate solution be placed in degerming bottle.
S17, tank water filling: in tank, inject pure water, liquid level, a little less than fermentation flask liquid level, if find that tank water becomes muddy, is shut down in time and is changed water.
S18, airtight test: explanation is described by the valve in accompanying drawing 5, close L1 ~ L4, close G1, G2, G4, G5, open G3, G6, open air extractor, adjusting gas flow counts 0.15L/min, observe in degerming bottle and fermentation flask and whether produce bubble, whether other Link Port leaks gas, if connected without gas leak phenomenon, and bubble is even, shows that resistance to air loss is good.
Two, in fermentation system, acetic bacteria seed liquor is added
Correctly whether S1, preparation: before liquid feeding, configure control valve by before table 1 liquid feeding, check and to connect, and carries out next step operation.
Table 1 adds the control valve allocation plan of acetic bacteria seed liquor process to fermentation flask
| Control valve | L1 | L2 | L3 | L4 | G1 | G2 | G3 | G4 | G5 | G6 |
| * before liquid feeding | 0 | 0 | 0 | 0 | 0 | 0 | 1 | 0 | 1 | 0 |
| * after liquid feeding | 0 | 0 | 0 | 0 | 0 | 0 | 1 | 0 | 0 | 1 |
Note: in table, " 0 " represents closedown, " 1 " expression is opened completely
S2, liquid feeding: open air extractor, slowly open control valve L1, add acetic bacteria seed liquor to fermentation flask, when reaching aequum, carries out next step operation.
S3, end: when acetic bacteria seed liquor reaches aequum, closed control valve L1 immediately, according to after table 1 liquid feeding control valve allocation plan operation, fermentation flask have bubble then to show device is normal.
Three, in fermentation system, fruit wine is added
S1, preparation: before liquid feeding, configure control valve by before table 2 liquid feeding, checks in fermentation flask whether have acetic bacteria seed liquor, carries out next step operation.
Table 2 adds the control valve allocation plan of fruit wine process to fermentation flask
| Control valve | L1 | L2 | L3 | L4 | G1 | G2 | G3 | G4 | G5 | G6 |
| * before liquid feeding | 0 | 0 | 0 | 0 | 0 | 0 | 1 | 0 | 0 | 0 |
| * after liquid feeding | 0 | 0 | 0 | 0 | 0 | 0 | 1 | 1 | 0 | 1 |
Note: in table, " 0 " represents closedown, " 1 " expression is opened completely.
S2, liquid feeding: keep air extractor to be in unlatching, slowly open control valve L2, add fruit vinegar to fermentation flask, when reaching aequum, carry out next step operation.
S3, end: when fruit vinegar reaches aequum, immediately closed control valve L2, according to the control valve allocation plan operation after table 2 liquid feeding.
Four, fermentation system is utilized to ferment
S1, configuration control valve: this operation, based on the nomenclature in accompanying drawing 5, by the control valve allocation plan configuration control valve of table 3 fermenting process, checks in fermentation flask whether have bubble formation, carries out next step operation.
The control valve allocation plan of table 3 fermenting process
| Control valve | L1 | L2 | L3 | L4 | G1 | G2 | G3 | G4 | G5 | G6 |
| * arrange | 0 | 0 | 0 | 0 | 0 | 0 | 1 | 0 | 0 | 1 |
* note: in table, " 0 " represents closedown, " 1 " expression is opened completely.
S2, adjustment leavening temperature: regulate temperature by temperature control box, temperature regulate constant interval be set to ± 1 DEG C, carry out next step operation.
S3, adjustment air flow: when after temperature-stable, regulate air flow rate adjustment valve, regulate air flow quantity.
Application examples 2
A kind of test-type suction type fruit vinegar fermentation system, carries out the grape fruit vinegar fermenting experiment of Tiannu Magnolia odor type according to the following steps:
S21: the grape wine getting 4050mL alcohol percentage composition 8.2%, is loaded in fruit wine storing device by application examples 1 mode, gets acetic bacteria seed liquor 450mL, is loaded in seed bottle by application examples 1 mode.
S22: take 20g and be cut into length nature, width 2 ~ 3mm Tiannu Magnolia cured leaf, adds in taste device with being placed on gas-liquid mixed with nylon cloth parcel after clear water.
S23: add acetic bacteria seed liquor to fermentation flask by application examples 1 mode.
S24: add fruit wine to fermentation flask by application examples 1 mode.
S25: be 32 ± 1 DEG C by application examples 1 mode design temperature.
S26: control fermentation by application examples 1 mode.
S27: Setup Experiments and fruit vinegar analysis: arrange air flow and sampling amount by table 4, lists in the measurement result of the acetic acid content in fermenting process and ethanol content in table 4.
S28: with not with food flavouring for blank, to the fermentation acetic acid content of fruit vinegar, ethanol content, flavones content and flavor evaluation, the results are shown in Table 5.
Interpretation of result: as can be seen from Table 4, along with the carrying out of fermentation, acidity reduces gradually, and wine degree increases gradually, illustrates that the device provided can meet the needs of experiment.
In addition, carry out original flavor fruit vinegar fermenting experiment by above step, difference does not add Tiannu Magnolia, evaluates, evaluate simultaneously, the results are shown in Table 5 to local flavor the flavones of fermentation fruit vinegar.As can be seen from Table 5, Tiannu Magnolia flavouring method can not only affect local flavor, and the mensuration of flavones therebetween has significant difference, and the content that can significantly improve flavones is described.
Table 4 Tiannu Magnolia odor type fruit vinegar fermenting experiment result
Table 5 Tiannu Magnolia odor type fruit vinegar fermenting experiment result
* note: different letter representation measurement result variance analysis significant difference (P<0.01).
Application examples 3
A kind of test-type suction type fruit vinegar fermentation system, carries out the grape fruit vinegar fermenting experiment of ginkgo odor type according to the following steps:
S31: the grape wine getting 4050mL alcohol percentage composition 8.2%, is loaded in fruit wine storing device by application examples 1 mode, gets acetic bacteria seed liquor 450mL, is loaded in seed bottle by application examples 1 mode.
S32: take 20g and be cut into length nature, width 2 ~ 3mm ginkgo cured leaf, adds in taste device with being placed on gas-liquid mixed with nylon cloth parcel after clear water.
S33: add acetic bacteria seed liquor to fermentation flask by application examples 1 mode.
S34: add fruit wine to fermentation flask by application examples 1 mode.
S35: be 32 ± 1 DEG C by application examples 1 mode design temperature.
S36: control fermentation by application examples 1 mode.
S37: Setup Experiments and fruit vinegar analysis: arrange air flow and sampling amount by table 6, lists in the measurement result of the acetic acid content in fermenting process and ethanol content in table 6.
S38: by the same manner, with not with food flavouring for blank, to the fermentation acetic acid content of fruit vinegar, ethanol content, flavones content and flavor evaluation, the results are shown in Table 7.
Interpretation of result: the results are shown in Table 6, as can be seen from Table 6, along with the carrying out of fermentation, acidity reduces gradually, and wine degree increases gradually, illustrates that the device provided can meet the needs of experiment.
Carry out original flavor fruit vinegar fermenting experiment by above step, difference does not add ginkgo, evaluates, evaluate simultaneously, the results are shown in Table 7 to local flavor the flavones of fermentation fruit vinegar.As can be seen from Table 7, ginkgo flavouring method is little on fruit vinegar flavor impact, but the mensuration of flavones has significant difference therebetween, illustrates and adds the content that Ginkgo Leaf can significantly improve flavones.
Table 6 ginkgo odor type fruit vinegar fermenting experiment result
Table 7 ginkgo odor type fruit vinegar fermenting experiment result
* note: different letter representation measurement result variance analysis significant difference (P<0.01).
Application examples 4
A kind of test-type suction type fruit vinegar fermentation system, carries out the grape fruit vinegar fermenting experiment of ginkgo odor type according to the following steps:
S41: the grape wine getting 4050mL alcohol percentage composition 8.2%, is loaded in fruit wine storing device by application examples 1 mode, gets acetic bacteria seed liquor 450mL, is loaded in seed bottle by application examples 1 mode.
S42: take 20g and be cut into length nature, width 2 ~ 3mm shizandra berry cured leaf, adds in taste device with being placed on gas-liquid mixed with nylon cloth parcel after clear water.
S43: add acetic bacteria seed liquor to fermentation flask by application examples 1 mode.
S44: add fruit wine to fermentation flask by application examples 1 mode.
S45: be 32 ± 1 DEG C by application examples 1 mode design temperature.
S46: control fermentation by real application examples 1 mode.
S47: Setup Experiments and fruit vinegar analysis: arrange air flow and sampling amount by table 8, lists in the measurement result of the acetic acid content in fermenting process and ethanol content in table 8.
S48: by the same manner, with not with food flavouring for blank, to the fermentation acetic acid content of fruit vinegar, ethanol content, flavones content and flavor evaluation, the results are shown in Table 9.
Interpretation of result: as can be seen from Table 8, along with the carrying out of fermentation, acidity reduces gradually, and wine degree increases gradually, illustrates that the device provided can meet the needs of experiment.
Carry out original flavor fruit vinegar fermenting experiment by above step, difference does not add shizandra berry, evaluates, evaluate simultaneously, the results are shown in Table 9 to local flavor the flavones of fermentation fruit vinegar.As can be seen from Table 9, shizandra berry flavouring method is comparatively large on fruit vinegar flavor impact, but the mensuration of flavones does not have significant difference therebetween, illustrates that adding Folium Schisandrae Chinensis obviously can improve fruit vinegar flavor by work.
Table 8 shizandra berry odor type fruit vinegar fermenting experiment result
Table 9 shizandra berry odor type fruit vinegar fermenting experiment result
* note: different letter representation measurement result variance analysis significant difference (P<0.01).
To sum up, this fermentation system provided by the invention, its beneficial effect is also embodied in:
1, add taste device because fermentation system is provided with gas-liquid mixed, be provided with the toothed oak wood saw end of frying, in fueling process, bring the fragrance of toothed oak wood into the fragrance of fruit vinegar with frying toothed oak wood that vinegar liquid makes fermentation acquisition by gas-liquid mixed.
2, because test-type suction type fruit vinegar fermenting experiment device adopts transparent glass vessels combination, all ventilations, liquid feeding, get liquid process and easily observe, facilitate the observation of experimental phenomena.
3, the temperature of water in tank is regulated by temperature control unit, indirect regulation leavening temperature, by artificial atmosphere valve regulation fermentation system gas intake, convenient directly perceived.
4, air contacts with gac the object reaching air sterilization with potassium permanganate solution.
5, liquid adding and extracting is all by sterile air, avoids microbiological contamination, conveniently continuously ferments and takes a sample to research.
6, fermentation unit, get liquid equipment, liquid feeding equipment adopts heat-resistant silicon sebific duct to be connected, can together autoclaving, avoid microbiological contamination.
7, by the mode of negative pressure, complete ventilation by sterile air, get liquid, filling operation, do not need venting hole, reduce microbiological contamination.
8, by the tea material bag of the hollow Mongolian oak wooden unit of fermentation system, stripping fragrance matter under the immersion of wine vinegar, along with adding the air bubbles dispersion of airway discharge in the middle of wine vinegar liquid, the fermentation initial stage is stripping fragrance matter under the immersion of fruit wine, under the immersion of ferment middle and later stage mainly fruit vinegar, stripping fragrance matter and acetic bacteria thereof carry out the material of bio-transformation generation to spices, make the fruit vinegar that ferments with the special fragrance of natural phant in tea material bag.
Last it is noted that above each embodiment is only in order to illustrate technical scheme of the present invention, be not intended to limit; Although with reference to foregoing embodiments to invention has been detailed description, those of ordinary skill in the art is to be understood that: it still can be modified to the technical scheme described in foregoing embodiments, or carries out equivalent replacement to wherein some or all of technical characteristic; And these amendments or replacement, do not make the essence of appropriate technical solution depart from the scope of various embodiments of the present invention technical scheme.
Claims (10)
1. a fruit vinegar fermentation system, is characterized in that, comprises fermentation unit, air delivery device, air extractor, fruit wine storing device, acetic bacteria seed storage device, fruit vinegar collection device and air disinfecting apparatus;
Described air disinfecting apparatus comprises: the absorbent cotton strainer tube connected successively by ventpipe, charcoal absorption pipe, gas meter, the degerming bottle that potassium permanganate is housed, gas buffer bottle;
The inlet mouth of described ventpipe is connected with described air delivery device, and described gas buffer bottle is connected with described fruit wine storing device, acetic bacteria seed storage device and described fermentation unit respectively by the first pneumatic tube;
Described fruit wine storing device is all connected with described fermentation unit by the first tubing with described acetic bacteria seed storage device; Described fruit vinegar collection device is connected with described fermentation unit by the second tubing; Described air extractor is connected with described fermentation unit, described fruit vinegar collection device respectively by the second pneumatic tube;
Wherein, described connection is and is tightly connected.
2. fruit vinegar fermentation system according to claim 1, is characterized in that, described fermentation unit specifically comprises: fermentation flask and tank;
Described fermentation flask is arranged in tank, and the inside of described tank is provided with waterproof heating tube and temperature sensor; And described waterproof heating tube and described temperature sensor are electrically connected with same temperature control box;
The bottleneck of described fermentation flask is provided with silica gel bottle stopper; Described silica gel bottle is provided with multiple for respectively by Glass tubing that described fruit wine storing device, described acetic bacteria seed storage device, described first pneumatic tube, described fruit vinegar collection device and described air extractor are communicated with described fermentation flask beyond the Great Wall;
Wherein, the inside bore that the Glass tubing be connected with described first pneumatic tube is in described fermentation flask is provided with gas-liquid mixed and adds taste device; Described gas-liquid mixed add taste device by the Mongolian oak wooden unit of hollow and be filled in the Tiannu Magnolia of described Mongolian oak wooden unit inside, green tea, shizandra berry, Radix Et Caulis Acanthopanacis Senticosi, Mongolian oak or white birch blade/stem section form; The sidewall of described Mongolian oak wooden unit is provided with the ventilating pit that multiple diameter is 0.5-1.5mm.
3. fruit vinegar fermentation system according to claim 2, is characterized in that, the ventpipe between described gas meter and described charcoal absorption pipe is also provided with an air flow rate adjustment valve.
4. fruit vinegar fermentation system according to claim 2, is characterized in that, also comprises a stopple coupon:
Described stopple coupon is in parallel with described fruit vinegar collection device, and described stopple coupon is communicated with described fermentation flask, described air extractor respectively by described second tubing, described second pneumatic tube.
5. fruit vinegar fermentation system according to claim 2, is characterized in that, the mouth of pipe that the Glass tubing for being communicated with described fermentation flask by described fruit vinegar collection device is in described fermentation flask inside extends to below the liquid level in described fermentation flask;
Described gas-liquid mixed adds below the liquid level that taste device is in described fermentation flask.
6. fruit vinegar fermentation system according to claim 2, is characterized in that, described first pneumatic tube, described second pneumatic tube are provided with gas control valve;
Described first tubing and described second tubing are provided with liquid control valve door.
7. fruit vinegar fermentation system according to claim 6, is characterized in that, described fruit wine storing device, described acetic bacteria seed storage device, described fruit vinegar collection device and described degerming bottle are the triangular flask being equipped with sealing silica gel bottle stopper.
8. fruit vinegar fermentation system according to claim 7, is characterized in that, the liquid level in described fermentation flask is higher than the liquid level of described tank.
9. the fruit vinegar fermentation system according to any one of claim 1-8, is characterized in that, the mouth of pipe being in the ventpipe in described degerming bottle is provided with the gas liquid mixer of pilus incarnatus tubule; Described gas liquid mixer is in below the liquid level of the potassium permanganate solution filled in described degerming bottle.
10. fruit vinegar fermentation system according to claim 9, is characterized in that, described air extractor is an off-gas pump.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106174668A (en) * | 2016-08-22 | 2016-12-07 | 陈爱梅 | A kind of fruit and vegerable installation for fermenting |
| CN107118935A (en) * | 2017-05-26 | 2017-09-01 | 河北农业大学 | Household fruit vinegar fermentation machine |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN201459102U (en) * | 2009-05-14 | 2010-05-12 | 广东省农业科学院蚕业与农产品加工研究所 | Fermentation device of liquid fruit vinegar |
| CN202175669U (en) * | 2011-09-05 | 2012-03-28 | 云南永仁和立葡萄醋酿造有限公司 | Equipment for producing fruit vinegar through fermentation of fruit wine |
| CN204198723U (en) * | 2014-11-17 | 2015-03-11 | 北华大学 | A kind of fruit vinegar fermentation system |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN201459102U (en) * | 2009-05-14 | 2010-05-12 | 广东省农业科学院蚕业与农产品加工研究所 | Fermentation device of liquid fruit vinegar |
| CN202175669U (en) * | 2011-09-05 | 2012-03-28 | 云南永仁和立葡萄醋酿造有限公司 | Equipment for producing fruit vinegar through fermentation of fruit wine |
| CN204198723U (en) * | 2014-11-17 | 2015-03-11 | 北华大学 | A kind of fruit vinegar fermentation system |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106174668A (en) * | 2016-08-22 | 2016-12-07 | 陈爱梅 | A kind of fruit and vegerable installation for fermenting |
| CN107118935A (en) * | 2017-05-26 | 2017-09-01 | 河北农业大学 | Household fruit vinegar fermentation machine |
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