CN110004051B

CN110004051B - Composite system for black garlic fermentation and green garlic preparation based on heat pump

Info

Publication number: CN110004051B
Application number: CN201910349997.4A
Authority: CN
Inventors: 闫俊海; 高龙; 刘寅; 孟照峰; 陈晗; 王烽先; 于彰彧; 王航
Original assignee: Zhongyuan University of Technology
Current assignee: Zhongyuan University of Technology
Priority date: 2019-04-28
Filing date: 2019-04-28
Publication date: 2023-05-26
Anticipated expiration: 2039-04-28
Also published as: CN110004051A

Abstract

The invention provides a heat pump-based black garlic fermentation and green garlic preparation composite system, which comprises an air circulation system and a refrigeration circulation system, wherein the air circulation system comprises a heater, a fan I, an air volume regulating valve II, an air volume regulating valve III, an air volume regulating valve IV, an air volume regulating valve V, a heat exchanger, an air volume regulating valve VI, an air volume regulating valve VII, a fan II, a fan III, a humidifier, a black garlic fermentation chamber and a green garlic preparation room, and the refrigeration circulation system comprises a compressor, a condenser I, a condenser II, a fan, an electromagnetic flow valve, an expansion valve I, an evaporator I, a constant pressure regulating valve, an expansion valve II and an evaporator II. The invention has the advantages that: not only improves the product quality, but also greatly improves the production efficiency; the diversification of garlic deep-processing products is realized, and the equipment investment cost is greatly reduced; the energy efficiency ratio of the system is high, and the energy saving effect of the system is obvious.

Description

Composite system for black garlic fermentation and green garlic preparation based on heat pump

Technical Field

The invention relates to the technical field of deep processing of garlic, in particular to a composite system for black garlic fermentation and green garlic preparation based on a heat pump.

Background

The black garlic is also called fermented black garlic, and is a garlic food prepared by taking garlic with skin as a raw material, and carrying out enzymolysis, curing and drying under a high-temperature and high-humidity environment. In recent years, black garlic has been popular with consumers because of its extremely high nutritional and health care value. Because the black garlic is fermented from raw garlic, the quality of the black garlic is directly affected by the quality of the fermentation process. At present, the domestic black garlic production mostly adopts a variable-temperature moisturizing fermentation mode. Generally, the black garlic curing process is divided into three stages, wherein the first stage is enzymatic fermentation at the temperature of about 70-80 ℃ and the humidity of 75-85%, the second stage is medium-temperature fermentation at the temperature of about 50-70 ℃ and the humidity of less than 85%, and the third stage is cooling to 45 ℃ and the relative humidity of less than 80%.

The fermentation process and equipment in the prior art are mostly only suitable for small-batch fermentation production. Is only suitable for home-made or small-scale production and use in hotels. It is difficult to realize industrialization and mass production. The difficulty is that the humidity and temperature in the fermentation chamber are not well controlled, and the constant-temperature fermentation environment is difficult to ensure.

Green garlic is also called as Laba garlic, is a traditional garlic product in China, has good activities of resisting bacteria, reducing blood pressure, reducing blood fat, preventing cardiovascular diseases and the like, and is deeply favored by consumers. The traditional preparation method of the green garlic comprises peeling the garlic, directly soaking the garlic in vinegar for 10-15 days, and completely turning the garlic green to be edible. Considering the green speed and stability of green garlic, a soaking temperature of 15-20 ℃ is preferably adopted in the production. The green color gradually subsides after the garlic becomes green, and the higher the storage temperature is, the faster the fading is, so that the garlic should be stored at a low temperature of 10 deg.c after the garlic becomes green.

The traditional green garlic is small in production scale, is mainly carried out by taking families as units, can only be produced in winter in northern areas, and has high regional and seasonal requirements. In recent years, some new technologies are successively applied to the preparation of green garlic, such as a carbon dioxide and acetic acid gas fumigation method for preparing the green garlic, but the preparation time of the method is relatively long, and special equipment is needed. The ultra-high pressure technology is also adopted to process green garlic with different flavors, but the requirements on production equipment are high.

Disclosure of Invention

The invention provides a composite system based on heat pump type black garlic fermentation and green garlic preparation, which solves the problem of higher limitation of the existing black garlic and green garlic industrialized production, can accurately control the environmental temperature in the black garlic and green garlic production process, well solves the problems in the black garlic and green garlic preparation, and is easy to realize the industrialization of deep processing of garlic.

The technical scheme of the invention is realized as follows: the heat pump-based black garlic fermentation and green garlic preparation composite system comprises an air circulation system and a refrigeration circulation system, wherein the air circulation system comprises an air circulation I and an air circulation II; the air circulation I comprises a black garlic fermentation chamber, wherein a return air inlet of the black garlic fermentation chamber is divided into two paths, one path is converged with the other path through an air quantity regulating valve VII after passing through an air quantity regulating valve VI and a heat exchanger, and the converged paths are communicated with an air inlet of the black garlic fermentation chamber through an evaporator I, a condenser I, a fan III, a heater and a humidifier; the air circulation II comprises a green garlic preparing room, wherein a return air inlet of the green garlic preparing room is divided into two paths, one path is divided into two paths through an air quantity regulating valve V, the other path is communicated with the atmosphere through an air quantity regulating valve III and an air quantity regulating valve II, the other path is communicated with an air inlet of the green garlic preparing room through a heat exchanger and a fan II, the other path of the return air inlet of the green garlic preparing room is divided into two paths through an air quantity regulating valve IV, one path is communicated with a pipeline between the air quantity regulating valve III and the air quantity regulating valve II through an evaporator II, and the other path is communicated with the atmosphere through a fan I and the air quantity regulating valve I; the refrigeration cycle system comprises a compressor, wherein the compressor is divided into two paths through a condenser I, one path passes through an expansion valve I, an evaporator I and a constant pressure regulating valve, the other path passes through an expansion valve II and an evaporator II, and the two paths are converged and communicated with the compressor.

The compressor is divided into two paths through the condenser I, one path passes through the condenser II, the other path passes through the electromagnetic flow valve, the two paths are combined and then divided into two paths, one path passes through the expansion valve I, the evaporator I and the constant pressure regulating valve, and the other path passes through the expansion valve II and the evaporator II.

And a fan is arranged at the position II of the condenser.

The heater is of an electric heating type.

When the black garlic fermentation chamber needs to dehumidify, the air quantity regulating valve VI or the air quantity regulating valve VII is opened, the expansion valve I is opened, and the compressor, the fan III and the humidifier are operated.

When the black garlic fermentation chamber needs to be moisturized, the expansion valve II, the air quantity regulating valve VI or the air quantity regulating valve VII is opened, the expansion valve I is closed, and the compressor, the fan III and the humidifier are operated.

When the heat of the condenser I is larger than the heat required by the fermentation of the black garlic, the electromagnetic flow valve is closed, otherwise, the electromagnetic flow valve is opened.

When the outdoor environment temperature is higher than the temperature required by green garlic production or the green garlic refrigerating temperature, the expansion valve II, the air quantity regulating valves III, IV and VII are opened, the air quantity regulating valves I, II, V and VI are closed, and the compressor, the fan II and the fan III are operated.

When the outdoor environment temperature meets the temperature required by the production of the green garlic or the cold storage temperature of the green garlic, the green garlic preparing room is naturally ventilated.

When the black garlic fermentation chamber needs to be moisturized, the expansion valve II, the air quantity regulating valves I and II are opened, the air quantity regulating valve VI or the air quantity regulating valve VII is opened, the expansion valve I, the air quantity regulating valves III and IV are closed, and the compressor, the fan I and the fan III and the humidifier are operated.

When the outdoor environment temperature is less than the temperature required by green garlic production, the air quantity regulating valves V and VI are opened, the air quantity regulating valves III, IV and VII are closed, and the compressor, the fan II and the fan III are operated.

When the black garlic fermentation chamber needs to be moisturized, the expansion valve II, the air quantity regulating valves I and II are opened, the expansion valve I, the air quantity regulating valves III and IV are closed, and the compressor, the fan II, the fan III and the humidifier are operated.

The invention has the advantages that: the preparation process of the black garlic and the green garlic can be realized, the required environmental temperature is accurately controlled, the product quality is improved, and the production efficiency is also greatly improved; the method can simultaneously ferment the black garlic and prepare the green garlic, has high equipment utilization rate, realizes the diversification of garlic deep-processing products, and greatly reduces the equipment input cost; the black garlic fermentation mainly utilizes the heat generated in the heat pump cycle, and the preparation and storage of the green garlic mainly utilizes the cold energy generated in the system cycle, so that the energy efficiency ratio of the system is high, and the energy-saving effect of the system is remarkable.

Drawings

In order to more clearly illustrate the embodiments of the invention or the technical solutions in the prior art, the drawings that are required in the embodiments or the description of the prior art will be briefly described, it being obvious that the drawings in the following description are only some embodiments of the invention, and that other drawings may be obtained according to these drawings without inventive effort for a person skilled in the art.

FIG. 1 is a schematic diagram of the structure of the present invention.

In the figure: 1 is a compressor, 2 is a condenser I, 3 is a condenser II, 4 is a fan, 5 is an electromagnetic flow valve, 6 is an expansion valve I, 7 is an evaporator I, 8 is a constant pressure regulating valve, 9 is an expansion valve II, 10 is an evaporator II, 11 is a heater, 12 is a fan I, 13 is an air volume regulating valve I, 14 is an air volume regulating valve II, 15 is an air volume regulating valve III, 16 is an air volume regulating valve IV, 17 is an air volume regulating valve V, 18 is a heat exchanger, 19 is an air volume regulating valve VI, 20 is an air volume regulating valve VII, 21 is a fan II, 22 is a fan III, 23 is a humidifier, 24 is a black garlic fermentation chamber, and 25 is a green garlic preparation room.

Detailed Description

The following description of the embodiments of the present invention will be made clearly and completely with reference to the accompanying drawings, in which it is apparent that the embodiments described are only some embodiments of the present invention, but not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without any inventive effort, are intended to be within the scope of the invention.

As shown in figure 1, the heat pump type black garlic fermentation and green garlic preparation composite system comprises an air circulation system and a refrigeration circulation system, wherein the air circulation system comprises an air circulation I and an air circulation II; the air circulation I comprises a black garlic fermentation chamber 24, wherein the return air inlet of the black garlic fermentation chamber 24 is divided into two paths, one path is converged with the other path through an air quantity regulating valve VII 20 after passing through an air quantity regulating valve VI 19 and a heat exchanger 18, and the converged paths are communicated with the air inlet of the black garlic fermentation chamber 24 through an evaporator I7, a condenser I2, a fan III 22, an electric heating type heater 11 and a humidifier 23; the air circulation II comprises a green garlic preparing room 25, wherein an air return opening of the green garlic preparing room 25 is divided into two paths, one path is divided into two paths through an air quantity regulating valve V17, the other path is communicated with the atmosphere through an air quantity regulating valve III 15 and an air quantity regulating valve II 14, the other path is communicated with an air inlet of the green garlic preparing room 25 through a heat exchanger 18 and a fan II 21, the other path of the air return opening of the green garlic preparing room 25 is divided into two paths through an air quantity regulating valve IV 16, the other path is communicated with a pipeline between the air quantity regulating valve III 15 and the air quantity regulating valve II 14 through an evaporator II 10, and the other path is communicated with the atmosphere through a fan I12 and an air quantity regulating valve I13; the refrigeration cycle system comprises a compressor 1, wherein the compressor 1 is divided into two paths through a condenser I2, one path passes through a condenser II 3, a fan 4 is arranged at the position of the condenser II 3, the other path passes through an electromagnetic flow valve 5, the two paths are combined and then divided into two paths, one path passes through an expansion valve I6, an evaporator I7 and a constant pressure regulating valve 8, the other path passes through an expansion valve II 9 and an evaporator II 10, and the two paths are combined and communicated with the compressor 1.

When the black garlic fermentation chamber 24 needs to dehumidify, the air quantity regulating valve VI 19 or the air quantity regulating valve VII 20 is opened, the expansion valve I6 is opened, and the compressor 1, the fan III 22 and the humidifier 23 are operated. The return air of the black garlic fermentation chamber 24 is divided into two paths; if the green garlic air intake needs to be heated, the air quantity regulating valve VI 19 is opened, the return air passes through the air quantity regulating valve VI 19, flows through the heat exchanger 18 to exchange heat with the air intake of the green garlic preparation chamber 25, and enters the evaporator I7 after being cooled; if the green garlic air intake does not need heating, the air quantity regulating valve VI 19 is closed, the air quantity regulating valve VII 20 is opened, and the return air enters the evaporator I7 after passing through the air quantity regulating valve VII 20. The air enters the evaporator I7 to exchange heat with the refrigerant therein, is condensed and dehumidified, and the air flowing out of the evaporator I7 enters the condenser I2 to exchange heat with the refrigerant therein, is heated, passes through the heater 11 under the action of the fan III 22, enters the dehumidifier 23 to carry out necessary humidification, and is then sent into the black garlic fermentation chamber 24, thereby completing one cycle.

When the black garlic fermentation chamber 24 needs to be moisturized, the expansion valve II 9, the air quantity regulating valve VI 19 or the air quantity regulating valve VII 20 is opened, the expansion valve I6 is closed, and the compressor 1, the fan III 22 and the humidifier 23 are operated. The evaporator I7 does not work, the air in the black garlic fermentation chamber 24 enters the evaporator I7 without heat exchange, directly flows out of the evaporator I7, enters the condenser I2 to exchange heat with the refrigerant in the evaporator I, passes through the heater 11 under the action of the fan III 22 after being heated, enters the dehumidifier 23 to carry out necessary humidification, and then is sent into the black garlic fermentation chamber 24, thereby completing one cycle.

When the heat of the condenser I2 is larger than the heat required by black garlic fermentation, the electromagnetic flow valve 5 is closed, the refrigerant discharged from the condenser I2 flows through the condenser II 3 to exchange heat with the air passing through the fan 4, so that the heat dissipation of the heat in the atmosphere is improved, otherwise, the electromagnetic flow valve 5 is opened, and the refrigerant directly flows into the expansion valve.

When the outdoor environment temperature is higher than the temperature required by green garlic production or the green garlic refrigerating temperature, the expansion valve II 9, the air quantity regulating valves III 15, IV 16 and VII 20 are opened, the air quantity regulating valves I13, II 14, V17 and VI 19 are closed, and the compressor 1, the blower II 21 and the blower III 22 are operated. The return air from the green garlic preparing room 25 passes through the air quantity regulating valve IV 16, flows into the evaporator II 10 to exchange heat with the refrigerant therein, passes through the air quantity regulating valve III 15 after being cooled, flows through the heat exchanger 18, and is sent into the green garlic preparing room 25 under the action of the fan II 21, and the air heat exchanger 18 does not work at this time.

When the outdoor environment temperature meets the temperature required by the production of the green garlic or the cold storage temperature of the green garlic, the green garlic preparing room 25 is naturally ventilated.

Under the above conditions, when the black garlic fermentation chamber 24 needs to be moisturized at the same time, the expansion valve II 9, the air volume adjusting valves I13 and II 14 are opened, the air volume adjusting valve VI 19 or the air volume adjusting valve VII 20 is opened, the expansion valve I6, the air volume adjusting valves III 15 and IV 16 are closed, and the compressor 1, the blower I12, the blower III 22 and the humidifier 23 are operated. Outdoor air enters the evaporator II 10 through the air quantity regulating valve I13 under the action of the fan I12, exchanges heat with the refrigerant, and is discharged into the atmosphere through the air quantity regulating valve II 14 after being cooled.

When the outdoor environment temperature is less than the temperature required by green garlic production, the air quantity regulating valves V17 and VI 19 are opened, the air quantity regulating valves III 15, IV 16 and VII 20 are closed, and the compressor 1, the blower II 21 and the blower III 22 are operated. Air in the green garlic preparing room 25 passes through the air quantity regulating valve V17, enters the heat exchanger 18, exchanges heat with return air in the black garlic fermenting room 24, and is heated and then is sent into the green garlic preparing room 25 under the action of the fan II 21.

Under the above conditions, when the black garlic fermentation chamber 24 needs to be moisturized at the same time, the expansion valve II 9, the air quantity regulating valves I13 and II 14 are opened, the expansion valve I6, the air quantity regulating valves III 15 and IV 16 are closed, and the compressor 1, the blower II 21, the blower III 22 and the humidifier 23 are operated. Outdoor air enters the evaporator II 10 through the air quantity regulating valve I13 under the action of the fan I12, exchanges heat with the refrigerant, and is discharged into the atmosphere through the air quantity regulating valve II 14 after being cooled.

The low-temperature low-pressure refrigerant gas is compressed by the compressor 1, the compressed high-temperature high-pressure gas enters the condenser I2 to exchange heat with air flowing through the condenser I2, is cooled and condensed into high-pressure liquid, and then passes through the bypass electromagnetic flow valve 5 of the condenser II 3. If the heat of the condenser I2 is larger than the heat required by the fermentation of the black garlic, the refrigerant discharged from the condenser I2 flows through the condenser II 3 to heat with the air passing through the fan 4, and is cooled and condensed into high-pressure liquid, and at the moment, the electromagnetic flow valve 5 is closed. The high-pressure liquid refrigerant passing through the bypass electromagnetic flow valve 5 or the condenser II 3 is divided into two paths, wherein one path passes through the electronic expansion valve I6, and the other path passes through the electronic expansion valve II 9. The refrigerant throttled and depressurized by the electronic expansion valve II 9 flows through the evaporator II 10 to exchange heat with the air passing through the evaporator II, and the refrigerant is gasified after absorbing the heat of the air. The refrigerant throttled and depressurized by the electronic expansion valve I6 flows through the evaporator I7 to exchange heat with the air passing through, absorbs the heat of the air, and then is gasified, and then the pressure of the refrigerant is reduced to be equal to the pressure at the outlet of the evaporator II 10 by the constant pressure regulating valve 8, and then is mixed with the refrigerant flowing out of the evaporator II 10, and the mixed refrigerant enters the compressor 1 to be compressed again, so that one cycle is completed. The black garlic fermentation does not need a dehumidification stage, the electronic expansion valve I6 is closed, the evaporator I7 does not work, and the evaporator II 10 operates at the moment. When the outdoor environment temperature is very low in winter, the heater 11 is started when the air supply temperature of the black garlic fermentation chamber is lower than the design requirement, and the black garlic fermentation chamber is not started in other cases.

The foregoing description of the preferred embodiments of the invention is not intended to be limiting, but rather is intended to cover all modifications, equivalents, alternatives, and improvements that fall within the spirit and scope of the invention.

Claims

1. Compound system is prepared to black garlic fermentation and green garlic based on heat pump formula, including air circulation system and refrigeration cycle system, its characterized in that: the air circulation system comprises an air circulation I and an air circulation II; the air circulation I comprises a black garlic fermentation chamber (24), wherein an air return port of the black garlic fermentation chamber (24) is divided into two paths, one path is converged with the other path through an air volume regulating valve VII (20) after passing through an air volume regulating valve VI (19) and a heat exchanger (18), and the converged paths are communicated with an air inlet of the black garlic fermentation chamber (24) through an evaporator I (7), a condenser I (2), a fan III (22), a heater (11) and a humidifier (23); the air circulation II comprises a green garlic preparing room (25), wherein a return air inlet of the green garlic preparing room (25) is divided into two paths, one path is divided into two paths through an air quantity regulating valve V (17), the other path is communicated with the atmosphere through an air quantity regulating valve III (15) and an air quantity regulating valve II (14), the other path is communicated with an air inlet of the green garlic preparing room (25) through a heat exchanger (18) and a fan II (21), the other path of the return air inlet of the green garlic preparing room (25) is divided into two paths through an air quantity regulating valve IV (16), one path is communicated with a pipeline between the air quantity regulating valve III (15) and the air quantity regulating valve II (14) through an evaporator II (10), and the other path is communicated with the atmosphere through a fan I (12) and an air quantity regulating valve I (13);

the refrigeration cycle system comprises a compressor (1), wherein the compressor (1) is divided into two paths through a condenser I (2), one path passes through an expansion valve I (6), an evaporator I (7) and a constant pressure regulating valve (8), and the other path passes through an expansion valve II (9) and an evaporator II (10), and the two paths are converged and communicated with the compressor (1);

the compressor (1) is divided into two paths through the condenser I (2), one path passes through the condenser II (3), the other path passes through the electromagnetic flow valve (5), the two paths are combined and then divided into two paths, one path passes through the expansion valve I (6), the evaporator I (7) and the constant pressure regulating valve (8), and the other path passes through the expansion valve II (9) and the evaporator II (10).

2. The heat pump type black garlic fermentation and green garlic preparation composite system according to claim 1, wherein: when the black garlic fermentation chamber (24) needs to be dehumidified, the air quantity regulating valve VI (19) or the air quantity regulating valve VII (20) is opened, the expansion valve I (6) is opened, and the compressor (1), the fan III (22) and the humidifier (23) are operated.

3. The heat pump type black garlic fermentation and green garlic preparation composite system according to claim 1, wherein: when the black garlic fermentation chamber (24) needs to be moisturized, the expansion valve II (9), the air quantity regulating valve VI (19) or the air quantity regulating valve VII (20) is opened, the expansion valve I (6) is closed, and the compressor (1), the fan III (22) and the humidifier (23) are operated.

4. A heat pump type black garlic fermentation and green garlic preparation composite system according to claim 3, wherein: when the heat of the condenser I (2) is larger than the heat required by the fermentation of the black garlic, the electromagnetic flow valve (5) is closed, otherwise, the electromagnetic flow valve (5) is opened.

5. The heat pump type black garlic fermentation and green garlic preparation composite system according to claim 1, wherein: when the outdoor environment temperature is higher than the temperature required by green garlic production or the green garlic refrigerating temperature, the expansion valve II (9), the air quantity regulating valve III (15), the IV (16) and the VII (20) are opened, the air quantity regulating valves I (13), II (14), V (17) and VI (19) are closed, and the compressor (1), the fan II (21) and the fan III (22) are operated.

6. The heat pump type black garlic fermentation and green garlic preparation composite system according to claim 1, wherein: when the outdoor environment temperature meets the temperature required by the production of the green garlic or the cold storage temperature of the green garlic, the green garlic preparing room (25) is naturally ventilated; meanwhile, when the black garlic fermentation chamber (24) needs to be moisturized, the expansion valve II (9), the air quantity regulating valves I (13) and II (14) are opened, the air quantity regulating valve VI (19) or the air quantity regulating valve VII (20) is opened, the expansion valve I (6), the air quantity regulating valves III (15) and IV (16) are closed, and the compressor (1), the fan I (12), the fan III (22) and the humidifier (23) are operated.

7. The heat pump type black garlic fermentation and green garlic preparation composite system according to claim 1, wherein: when the outdoor environment temperature is less than the temperature required by green garlic production, the air volume regulating valves V (17) and VI (19) are opened, the air volume regulating valves III (15), IV (16) and VII (20) are closed, and the compressor (1), the blower II (21) and the blower III (22) are operated.

8. The heat pump type black garlic fermentation and green garlic preparation composite system according to claim 7, wherein: when the black garlic fermentation chamber (24) needs to be moisturized, the expansion valve II (9), the air quantity regulating valves I (13) and II (14) are opened, the expansion valve I (6), the air quantity regulating valves III (15) and IV (16) are closed, and the compressor (1), the fan II (21), the fan III (22) and the humidifier (23) are operated.