CN114456887A - Intelligent control horizontal solid state fermentation system - Google Patents

Abstract

The utility model provides a horizontal solid state fermentation system of intelligent control, including the fermentation tank body, be provided with the (mixing) shaft in it, the (mixing) shaft runs through the setting of fermentation tank body both ends along the fermentation tank body axial, be provided with radial salient on the (mixing) shaft and can accompany the (mixing) shaft and rotate the blade with the interior lees that sets up of stirring jar, several positions are provided with the water content sensor who detects this position lees water content respectively on the fermentation tank body inside wall, wherein, still include the controller, the controller is connected to several water content sensor according to the mode communication coupling ground that receives each position water content data, and according to the mode electricity that comes regulation and control stirring parameter based on each position water content data to be connected to the driving motor who is used for driving the (mixing) shaft.

Description

Intelligent control horizontal solid state fermentation system

Technical Field

The utility model relates to the field of wine fermentation and brewing, in particular to an intelligent control horizontal solid-state fermentation system.

Background

The solid state fermentation technology, one of the white spirit fermentation technologies, is a relatively important technology in the white spirit brewing field, and especially in the field of brewing of strong aromatic white spirit, the technology is basically a core technology. The core fermentation container is regarded as in the cellar for storing things pond that traditional fermentation adopted the coating to have cellar for storing things mud, and the wine of output has rich cellar for storing things fragrant, is loved by the consumer deeply.

Along with the development of science and technology, the wine brewing technology gradually starts to be automatically and intelligently explored, and along with the gradual maturity of the component analysis technology of fermented wine production, the components and the contents of main substances and flavor substances in white wine are gradually clear, so that a winery starts to have an opportunity to systematically and scientifically modify all components in the wine production. In the fermentation process, along with a great deal of intensive research on the process mechanism, known famous wine enterprises represented by Luzhou Laojiao and the like are beginning to perform modern modification on the fermentation process.

CN203866286U discloses a strong aromatic white spirit fermentation cellar, has mainly solved the poor leakproofness of strong aromatic white spirit fermentation cellar that exists among the prior art, and the fermentation quality of fermentation in the cellar is uneven, causes very big waste, and can't remove, influences its actual value's problem. This strong fragrance type white spirit fermentation jiao chi, including open-top's jiao chi ladle body, with cellar for storing things pond ladle body open-top department assorted cellar for storing things pond lid, set up in the delivery port of cellar for storing things pond ladle body bottom, one end is closely installed in delivery port department, the pipeline that other end intercommunication has the water storage tank, sets up the valve on the pipeline, cellar for storing things pond ladle body four walls and bottom all are provided with the eyelet that is used for loading the cellar for storing things mud that is rich in white spirit complex function fungus, install the suction pump in the water storage tank. Through the scheme, the fermentation tank achieves the purposes of ingenious design, convenience in implementation, no influence of external environment, convenience in movement and capability of effectively improving the fermentation quality, and has very high practical value and popularization value. The disadvantage of this approach is that only a static fermentation approach is used. According to research, the fermentation conditions of different positions in the fermentation space are different and tend to be high at the bottom and low at the top, the traditional pit fermentation method is adopted, the fermentation conditions of the vinasse positions close to the bottom of the pit and the wall-attached pit mud are better basically, and more products are produced, so that the non-uniformity of wine production at each position in the pit is caused, and the quality of the wine is difficult to ensure.

Furthermore, on the one hand, due to the differences in understanding to the person skilled in the art; on the other hand, since the applicant has studied a great deal of literature and patents when making the present invention, but the disclosure is not limited thereto and the details and contents thereof are not listed in detail, it is by no means the present invention has these prior art features, but the present invention has all the features of the prior art, and the applicant reserves the right to increase the related prior art in the background.

Disclosure of Invention

Aiming at the defects of the prior art, the utility model provides an intelligent control horizontal solid-state fermentation system which comprises a fermentation tank body, wherein a stirring shaft is arranged in the fermentation tank body, the stirring shaft penetrates through two ends of the fermentation tank body along the axial direction of the fermentation tank body, blades which are radially protruded and can rotate along with the stirring shaft to stir vinasse arranged in the fermentation tank body are arranged on the stirring shaft, water content sensors which are used for respectively detecting the content of the vinasse water at the position are arranged at a plurality of positions on the inner side wall of the fermentation tank body, and the intelligent control horizontal solid-state fermentation system also comprises a controller, wherein the controller is connected to the water content sensors in a communication coupling mode according to the mode of receiving the water content data of each position, and is electrically connected to a driving motor used for driving the stirring shaft according to the mode of regulating and controlling stirring parameters based on the water content data of each position.

Preferably, at least one water content sensor is arranged on the inner wall of one side of the fermentation tank body close to the ground so as to be configured to be capable of detecting the water content of the vinasse at the lower layer position of the fermentation tank body.

Preferably, at least one water content sensor is arranged on the inner wall of the side of the fermentation tank body far away from the ground so as to be configured to be capable of detecting the water content of the vinasse at the upper layer position of the fermentation tank body.

Preferably, the controller controls the drive motor to start when the difference in moisture content exceeds a preset difference criterion based on a comparison of the received difference in moisture content of the stillage in the upper position and the stillage in the lower position with the preset difference criterion.

Preferably, in the case that the water content difference is greater than the difference criterion, the controller regulates the stirring rotation speed based on a second difference between the water content difference and the difference criterion, wherein the second difference has a positive correlation with the rotation speed of the driving motor.

Preferably, including the fermentation tank body, be provided with the (mixing) shaft in it, the (mixing) shaft runs through the setting of fermentation tank body both ends along the fermentation tank body axial, be provided with radial salient on the (mixing) shaft and can rotate the blade in order to stir the interior vinasse that sets up of jar, the wall constitution of the fermentation tank body is the jacket layer structure, be provided with the cellar for storing things mud in the jacket layer structure, the cellar for storing things mud contacts with the vinasse in order to realize the inoculation of microorganism through setting up several pore structure on the one side of jar inboard and vinasse contact, wherein, still include the controller, the controller is configured to can come the hole size of the wall-to-wall distance and/or pore structure of blade based on cellar for storing things mud near the dislocation degree and current stirring shaft speed of jar internal wall, in order to ensure that the dislocation degree of cellar for storing things mud can not exceed the limit value.

Preferably, the current operation mode is determined based on the rotation speed of the stirring shaft, and the first operation mode, the second operation mode and the third operation mode are divided to respectively correspond to the first rotation speed, the second rotation speed and the third rotation speed, and the three rotation speeds are sequentially increased.

Preferably, when the pit mud pumping device is in the first working mode, the distance between the blade and the wall or the size of the hole is controlled to be changed in a positive correlation mode, so that the pit mud dislocation degree is controlled within a normal range, wherein the dislocation degree is expressed by a strain detection result arranged at a junction position of the pit mud and the inner space of the tank.

First rotational speed is low rotational speed, and under this rotational speed, the interior lees of jar flow slower, is suitable for the microorganism to breed in a large number to control the blade to carry out flexible deformation to the stress damage of blade structure relatively less this moment, consequently under this mode of operation, preferably according to increase blade from the wall distance, increase the mode of hole size simultaneously and adjust, can increase the area of contact of cellar for storing things mud and lees this moment, make the inoculation efficiency promote, then the reproduction rate of the microorganism in the lees rises.

Preferably, in the second mode of operation, the control aperture dimension is maintained at a relatively fixed first aperture dimension, while the blade to wall distance is regulated in a manner inversely related to the degree of dislocation.

In this mode of operation, the stirring is carried out at a second rotational speed, which is the normal case of fermentation, for a longer period of time during the entire period of fermentation. During this period, the microbial content and content of the vinasse are basically stable and metabolic fermentation is being carried out stably, so that the hole size is kept at a relatively fixed value, so that the inoculation of the vinasse is maintained in a fixed state, and a certain retaining effect can be given to pit mud.

Preferably, in the third mode of operation, the hole size is adjusted in a tapered manner starting from the first hole size in a positive correlation with the degree of dislocation, and the deformation of the blade is locked to fix the wall-to-wall distance of the blade in the case where the wall-to-wall distance of the blade is relatively far from the tank wall from the end in the second mode of operation.

In this case, the spent grain in the tank is agitated by the agitator shaft at a third, relatively highest rotational speed, in such a way that it undergoes at least one reduction in microbial activity, whereby the heat generated in the spent grain can be reduced at least below a warning limit by way of existing heat dissipation and/or a reduction in the source of heat. The existing heat dissipation is achieved by rapid stirring of the vinasse by stirring at a third, relatively highest rotational speed in such a way that at least the heat in the centrally located inner portion of the vinasse is rapidly conducted away and/or the vinasse located in the upper layer of the fermentation space is rapidly carried away from the upper layer. The existing heat refers to the heat already existing in the tank body when the above-described reduction of heat is performed. The reduction of the heat source is achieved by the negative reduction of the activity of the microorganisms by the tangential force generated in the tangential direction of the tank when the stirring shaft rotates at the third rotation speed with the relatively highest rotation speed and/or the reduction of the microorganism inoculation efficiency in the lees and the pit mud due to the hole size which is reduced along with the increase of the rotation speed in the third working mode. The principle of the above-mentioned reduction of the microbial activity by the tangential force is that the rotation speed is increased and the correspondingly generated tangential force is larger, which has a negative reducing effect on the microbial activity in the vicinity of the blade, but unlike the microbial death caused by the high temperature over a large area, the above-mentioned solution is recoverable and the extent of the effect is smaller.

The scheme adopts the mode that the existing heat is at least reduced to below the warning limit value in the mode of existing heat dissipation and/or heat source reduction, so that the high-temperature state can be prevented on the premise of no shutdown, wherein the mode that the stirring shaft rotating at the third rotating speed appropriately blocks the activity of microorganisms and quickly carries upper-layer vinasse away from the upper layer area, and the mode that the hole size is gradually reduced based on the increase of the pit mud dislocation degree jointly realizes the reduction of the heat generation of the fermentation reaction and the protection of pit mud breaking away from the upper layer of vinasse.

Drawings

FIG. 1 is a schematic structural view of a preferred embodiment of the present invention;

in the figure: 100. a fermentation tank body; 110. the outer wall of the tank body; 120. the inner wall of the tank body; 130. a feed inlet; 140. a discharge port; 200. a stirring shaft; 300. a blade; 400. a drive motor; 500. a sealing sleeve; 600. a controller; 700. a water content sensor.

Detailed Description

This is explained in detail below with reference to fig. 1.

The utility model provides an intelligent control horizontal solid-state fermentation system for solving the difference of a plurality of fermentation attributes among different position levels encountered during solid-state fermentation of vinasse, which is used for the fermentation process of the vinasse. The core of vinasse fermentation is a process of microbial growth and propagation, uniform microbial settlement can be generated at each part of vinasse through good fermentation, a large amount of microbial enzymes generated by the microbes hydrolyze starch, protein and other substances in the vinasse, so that a large amount of ethanol, organic acid and lipid are generated, a large amount of low boiling point substances such as carbon dioxide and the like are discharged, and part of the ethanol, the organic acid and the lipid are necessary substances for brewing white spirit and are one of the keys for finally obtaining the finished white spirit. The environment of the fermentation, in turn, affects the effectiveness of the growth of the microorganisms, where the environmental impact may have a variety of factors, one of which is a factor in spatial location. According to the research, the physicochemical indexes of the fermented grains in the fermentation pit are different at least on the vertical level, specifically, on the acidity: lower layer > middle layer > upper layer; at the moisture content: lower layer > middle layer > upper layer; in terms of starch content: the upper layer > the middle layer > the lower layer. This indicates that in the same fermentation space, the closer to the vertically lower part of the space, the better the fermentation. Meanwhile, in the horizontal dimension, the part closer to the wall of the pit is better in fermentation than the part closer to the middle. The main reason is that the wall of the pit is usually coated with pit mud containing a plurality of fermentation strains, the vinasse close to the wall can be in better contact with caproic acid bacteria and other functional bacteria, and the propagation condition of various functional bacteria at the part is relatively better, so that the fermentation condition of the part is better than that of the vinasse part relatively closer to the middle; the fermentation distribution in the vertical direction has a similar reason, and the vinasse on the upper layer can only contact the pit mud and the functional bacteria in the pit mud less based on the gravity and the overall linear growth direction of the fungi, so the fermentation effect is poorer than that of the middle layer and the lower layer. Based on the above fermentation principle, it can be known that different fermentation effects can cause great differences in the relevant attributes of the fermented products, for example, the concentrations of key output substrates such as ethanol, organic acids, lipids, dissolved oxygen, etc. are different, and the fermentation conditions of each vinasse part are different due to different microorganism growth conditions caused by different positions, so that the physical and chemical properties of distilled liquors obtained through a subsequent distillation process are different, and the problems of yield reduction or yield quality reduction, etc. are caused.

The horizontal solid state fermentation system adopted by the scheme can solve at least part of problems. The system at least comprises a fermentation tank body 100, a stirring shaft 200 and blades 300.

The fermenter 100 is designed as a container which can accommodate distillers grains, in the present embodiment, it is hollow cylindrical and, when it is put into use, it is mounted with its axis substantially parallel to the ground, so that a horizontal fermentation configuration is formed. The fermentation tank 100 is constructed as a hollow structure, and the inside of the fermentation tank 100 can be filled with distiller's grains, and at least one feed inlet 130 communicating with the inside of the fermentation tank 100 is opened on the circumferential side of the fermentation tank 100 for feeding distiller's grain raw material into the fermentation tank. Meanwhile, a discharge port 140 is formed at another position on the circumferential side of the fermentation tank body 100, which is different from the position where the feed port 130 is formed, and is used for discharging distiller's grains which are already fermented or discharging fermentation products (such as mixtures of ethanol, organic acid, lipids and the like). Also, based on the gravity effect, in a preferred embodiment, the feed inlet 130 is disposed on the peripheral side of the fermenter body 100 at a position far from the ground, and the discharge outlet 140 is disposed on the peripheral side of the fermenter body 100 at a position close to the ground. During the fermentation process, the material can be fed from the feeding hole 130 located above the fermentation tank 100, the vinasse fed into the feeding hole 130 is stacked in the fermentation tank 100 layer by layer under the action of gravity, the whole tank is filled from bottom to top, and the product generated by fermentation or the fermented vinasse falls out from the discharging hole 140 by utilizing the gravity.

According to a preferred embodiment, the fermentation tank 100 has at least two inner and outer layers, namely, an inner tank wall 120 and an outer tank wall 110, which are formed in a nested structure, and the inner tank wall 120 is nested in the outer tank wall 110. And a certain gap is left in the middle of the jacket layer structure. The outer wall 110 of the can is a solid sealed wall, and the inner wall 120 of the can is a wall having a certain material permeability. Preferably, the inner wall 120 of the tank is provided with a penetrating pore structure, and a plurality of pore structures are arranged on the inner wall 120 of the tank in a regular or irregular manner, so as to achieve the above-mentioned permeability with a certain substance. Preferably, the hole structure is arranged on the inner wall 120 of the can body in a matrix form with a predetermined distance, and the inner wall 120 of the can body is constructed in a mesh or a screen structure as a whole. When the storage tank is used, pit mud is filled into the gap between the inner wall 120 of the tank body and the outer wall 110 of the tank body, and the filling amount at least can meet the condition that the pit mud in the gap can be flush with the hole structure on the inner wall 120 of the tank body or can be partially contacted with vinasse on the inner wall 120 of the tank body through the hole structure. Through the pore structure of even setting, can make cellar for storing things mud and jar each position of internal lees produce comparatively even and abundant contact.

The stirring shaft 200 is formed in a substantially bar-shaped or rod-shaped structure, and is basically disposed at an axial position of the fermenter body 100, i.e., a position where both ends thereof are respectively connected to substantially centers of both top surfaces of the fermenter body 100. The stirring shaft 200 can be driven to perform self-rotation along the axial center thereof or along the axial center of the fermenter 100 when it is disposed at the axial center of the fermenter 100 in such a manner that the driving motor 400 disposed at least one end of the stirring shaft 200 is motor-driven. Specifically, the driving motor 400 may be disposed outside the fermenter 100, and in this case, at least one end of the agitating shaft 200 drivingly connected to the driving motor 400 is configured to pass through a top surface of the fermenter 100 to the outside, and the passing-out portion is sealed with the fermenter 100 by the sealing kit 500 to prevent the contents from leaking therefrom. The end of the stirring shaft 200, which penetrates out, is in transmission connection with the driving motor 400 so as to be capable of rotating along the axis of the stirring shaft under the transmission of the driving motor 400. In this embodiment, both ends of the stirring shaft 200 penetrate out of the fermenter 100, and both ends are provided with the sealing sleeve 500.

At least one blade 300 is arranged on the axial path of the stirring shaft 200, in this embodiment, the blade 300 at least protrudes along the radial direction of the stirring shaft 200, and preferably, the protruding length of the blade 300 at least ensures that all the vinasse in the same plane can be rotated by the rotation of the stirring shaft 200, for this reason, the blade 300 may protrude to be close to the inner wall 120 of the tank body; preferably, the plurality of blades 300 are arranged along the axial path of the stirring shaft 200, so that all the vinasse in the tank can be driven by the rotation of the blades 300; alternatively, the blade 300 may be provided as a continuous helical blade 300, similar to a mixing blade in a concrete mixer. Under the rotation of the stirring shaft 200, the blades 300 can stir the vinasse existing in the tank body, so that each small unit part in the tank body can deviate from the original position and can appear at any position in the tank body in the subsequent continuous stirring time. The fine unit refers to a hypothetical minimum substance capable of composing the whole body of the pot ale, and can be expressed, for example, in a molecule.

Before the fermentation system is used, edible alcohol is sprayed into the fermentation tank body 100 for disinfection and sterilization, the fermentation environment is controlled to be an aseptic or approximately aseptic environment, and then pit mud is filled between the tank body outer wall 110 and the tank body inner wall 120. In some embodiments, the pit mud is repeatedly used in the gaps. Then, the driving motor 400 is started to rotate the stirring shaft 200 and the blades 300. Then, the feed inlet 130 is filled with the distiller's grains, the distiller's grains are uniformly conveyed to each position inside the tank body under the driving of the rotating blades 300, and finally, the tank body is filled with the distiller's grains along with the increase of the filling amount of the distiller's grains, and finally, the feed inlet 130 is closed.

During the fermentation stage, the driving motor 400 is continuously turned on, so that the vinasse in the fermentation can be driven by the blades 300 to continuously move, and the unit vinasse at any position in the fermentation can be moved to any other position different from the position at the last time in the subsequent time.

After the fermentation is finished, still open driving motor 400, open discharge gate 140, through the rotation of blade 300, all send out the lees that the internal fermentation of jar was accomplished by discharge gate 140, close driving motor 400 at last.

According to a preferred embodiment, the system further comprises a water content sensor 700 and a controller 600. The water content sensor 700 is disposed inside the tank and communicatively coupled to the controller 600; the controller 600 is electrically connected to at least the driving motor 400 in addition to the above-described water content sensor 700. Accordingly, the drive motor 400 is configured to be capable of receiving a command to change at least a portion of its drive output parameters.

A plurality of water content sensors 700 are distributed at a plurality of locations within the tank to obtain water content information at the plurality of locations within the tank and send the water content information to the controller 600. In this embodiment, the controller 600 has at least data processing capability and the capability of sending control commands. After the controller 600 receives the water content information, the water content information is classified according to the generation position based on the position information in the water content information, and whether to control the driving motor 400 to be turned on and control the output parameters of the driving motor 400, that is, the stirring parameters, may include start/stop and rotation speed, is determined based on the comparison between the difference of the water content values in the water content information at different positions and the preset value. In the present embodiment, the generation source of the water content information is classified into upper space water content information and lower space water content information, which are respectively obtained by the water content sensor 700 disposed in the upper layer physically located inside the tank away from the ground and the water content sensor 700 disposed in the lower layer physically located inside the tank close to the ground. After the controller 600 receives the upper layer space moisture content information and the lower layer space moisture content information, the two pieces of moisture content information are differentiated to obtain a moisture content difference value, and the moisture content difference value is compared with a preset difference standard. If the water content difference value is larger than the preset difference standard, controlling the driving motor 400 to be started; further, in the case where the difference in the water content is larger than the difference criterion and the difference therebetween is also gradually increased, the driving motor 400 is controlled to gradually increase the rotation speed accordingly. That is, in the case where the water content difference is greater than the difference criterion, the second difference between the water content difference and the difference criterion has a positive correlation with the rotation speed of the drive motor 400. When the water content difference is less than a preset difference standard, the driving motor 400 is controlled to stop. Above-mentioned scheme advantage lies in, has paid attention to the moisture content relation of lees fermentation process different positions department to control the stirring based on the moisture content's of different positions difference degree and open and the stirring dynamics, make the fermentation process of lees accomplish under the condition of the certain uniformity of each position water content of assurance jar internal all the time, can reduce the time of the invalid stirring of a part simultaneously, reduced energy resource consumption, promoted the life-span of motor relatively.

Aiming at the problem of the distance between the blade 300 and the inner wall of the fermentation tank body 100 during stirring, when the distance is short, a large tangential acting force is generated at the position near the inner wall of the tank, and under the condition of high rotating speed or high rotating torque, pit mud arranged between the inner wall and the outer wall interlayer of the tank can be taken out, so that vinasse is polluted and the pit mud is lost; on the other hand, if the blade 300 is arranged to be far away from the inner wall of the tank, the rotation driving effect of the blade on the vinasse near the inner wall of the tank is remarkably reduced, the vinasse near the inner wall of the tank is easy to move slowly, the situation is particularly obvious under the conditions that the blade 300 per se has large torque and low rotating speed, the slow moving speed easily enables the vinasse which is viscous per se to generate agglomeration or even caking near the inner wall of the tank, the agglomeration covers on a pore channel in the pit mud contact tank, the contact channel of the pit mud and the vinasse is covered, the inoculation process of the vinasse microorganisms is also blocked, and the whole fermentation effect cannot be guaranteed. In view of the above, according to one embodiment, at least one operating parameter of the mixer shaft 200 and the blades 300 is controlled based on at least the dislocation degree of the pit mud near the inner wall 120 of the tank body, so as to ensure that the dislocation degree of the pit mud does not exceed the limit value.

Preferably, the pit mud is used as an original strain source of various important microorganisms in the fermentation engineering, whether inoculation on the vinasse, the inoculation effect and the inoculation continuity have great influence on the fermentation process can be successfully completed, the problems that the pit mud is separated from the vinasse, the structure of the pit mud is damaged and the like can cause reduction of the fermentation effect and/or pollution of a fermentation product, and in view of the above, the dislocation degree of the pit mud has quite important influence on the effect and the purity of the fermentation, so that the stirring parameters are controlled according to different pit mud dislocation degrees, which is one of the problems to be solved by the utility model.

The step of determining the stirring parameter by the dislocation degree is at least one of the following steps or any combination of the following steps:

s1.1, determining the optimum rotation speed of the stirring shaft 200 based on the pit mud dislocation degree. For example, when the pit mud is separated to a high degree, the optimum rotation speed of the stirring shaft 200 is determined to be a low speed.

S1.2, determining the distance between the optimal blade 300 and the wall based on the pit mud dislocation degree. For example, when the pit mud is at a high off-site level, the optimum blade 300 is determined to be at a relatively long distance from the wall.

S1.3, determining the most suitable hole radius based on the pit mud dislocation degree. For example, when the pit mud is higher in dislocation degree, the optimal hole radius is determined to be a smaller radius.

S1.4, determining a change curve of the rotating speed of the stirring shaft 200 and a change curve of the distance between the blade 300 and the wall based on the pit mud dislocation degree. For example: the current blade 300-to-wall distance is determined based on the current mixer shaft 200 rotation speed and the current pit mud dislocation degree, wherein the mixer shaft 200 rotation speed is related to the current required rotation speed.

According to the present invention, since the dislocation degree, the stirring speed, the wall-to-wall distance of the blade 300, and the hole radius are not uniform, and the inflection points of the variation curves of the dislocation degree caused by the parameters are different, it is difficult to achieve the standardized control of the dislocation degree based on the different stirring conditions. However, according to the scenario to which the present invention is applied, the above parameters can be causally related to the degree of dislocation under the controlled condition, but in practice, the parameters cannot be arbitrarily adjusted without limitation under all stirring situations. The stirring speed is related to the tangential force generated by the stirring, and the magnitude of the tangential force is related to the activity of the microorganisms, and in particular, the greater the tangential force, the greater the negative effect on the activity of the microorganisms. Therefore, the rotation speed may not be adjusted arbitrarily when stirring is performed. Thus, the rotation speed has a maximum rotation speed, beyond which the activity of the microbial fermentation will be seriously affected, so that the fermentation efficiency is reduced below the lower limit that can be tolerated by the process standards. The rotating speed is a numerical value set by a relation curve of the rotating speed and the microbial activity, which is manually derived based on experiments or theories.

The distance of the blade 300 from the wall can be changed by some mechanical structure with telescopic function, for example, it can be realized by referring to CN206186415U and the like. However, in the solution of adjusting the distance of the blade 300 from the wall, adjusting the extension and contraction of the blade 300 to change the distance from the wall in the case of high-speed rotation will certainly affect the stability of the extension and contraction structure or the entire blade 300 structure. Therefore, in consideration of the long service life of the equipment, when the blades 300 can perform telescopic deformation, the rotation speed of the stirring shaft 200 cannot be higher than the maximum limit that the blade 300 structure can bear, and generally, the maximum limit that the blades 300 can bear is lower than the set maximum rotation speed. Thus, when the agitator shaft 200 speed reaches or actually approaches the maximum speed limit, the blades 300 cannot adjust their distance from the wall.

The size of the hole directly influences the inoculation process of pit mud and vinasse, the too small hole size can cut off or influence the inoculation area of pit mud and vinasse, after the inoculation area is reduced, the inoculation area is increased again to generate certain delay time for restoring the inoculation efficiency, the longer the delay time is, the larger the influence of the change of the hole size on the inoculation efficiency is, the inoculation is related to the reproduction and supplement of microorganisms in the vinasse, and therefore the deformation of the hole size also influences the reproduction of the microorganisms in the vinasse, and further influences the fermentation effect of the vinasse. Thus, if not necessary, changes to the pore size should also be avoided as much as possible. The above-described change of the hole size can be achieved by using a number of well-established mechanical structures, such as the structure of the inner wall 120 of the can body with a controllably movable shutter, by which the opening of the hole size portion is masked, thereby achieving the adjustment of the hole size. Another solution may be that the aperture structure itself is designed to be able to telescope in a radial direction to change the aperture size, which may be similar to the mechanical structure of the camera lens cover. It should be noted that the change in the size of the hole means actually a change in the opening area of the hole itself, not a change in the opening radius in a narrow sense.

All three parameters can influence the dislocation degree of the pit mud, but the stirring speed is not always changed as a dependent variable of the dislocation degree in the process of using the fermentation system, and is usually actively changed as an independent variable during the fermentation process based on the fermentation process. Therefore, based on the above-described situation, the stirring speed is divided into the first rotation speed, the second rotation speed, and the third rotation speed, all of which may be range values, and the first rotation speed to the third rotation speed are sequentially increased. It is easy to understand that the first rotational speed is a low rotational speed, the second rotational speed is a medium rotational speed, and the third rotational speed is a high rotational speed, wherein the third rotational speed is close to the rotational speed maximum.

Therefore, based on the above description, the present solution establishes the following several operating modes, and determines the following several operating modes with the guarantee of appropriate stirring speed and off-position degree as the reference:

under the first mode, the stirring rotational speed is first rotational speed, and at this moment, control blade 300 changes according to positive correlation's mode from wall distance or hole size to make cellar for storing things mud leave the position degree control in normal range, wherein, leave the position degree and can be expressed by the strain detection result of cellar for storing things mud and jar interior space boundary position. Preferably, the first rotation speed is a low rotation speed, at which the vinasse in the tank flows slowly, which is suitable for mass propagation of microorganisms, and at this time, stress damage to the structure of the blade 300 caused by the fact that the blade 300 is controlled to perform telescopic deformation is relatively small, so in this working mode, the distance between the blade 300 and the wall is preferably increased, and the size of the hole is adjusted, at this time, the contact area between pit mud and the vinasse can be increased, so that the inoculation efficiency is improved, and then the propagation rate of the microorganisms in the vinasse is increased.

In a second operating mode, the stirring speed is a second speed, at which time the hole size is controlled to remain at a relatively fixed value, noted as the first hole size, and the blade 300 wall-to-wall distance is regulated in a manner inversely related to the degree of dislocation. In this mode of operation, the stirring is carried out at a second rotational speed, which is the normal case of fermentation, for a longer period of time during the entire period of fermentation. During this period, the microbial content and content of the vinasse are basically stable and metabolic fermentation is being carried out stably, so that the hole size is kept at a relatively fixed value, so that the inoculation of the vinasse is maintained in a fixed state, and a certain retaining effect can be given to pit mud.

Under the third mode of operation, the stirring rotational speed is the third rotational speed, at this moment, begins to carry out the convergent regulation and control with the hole size according to the mode that is positive correlation with the degree of dislocation to the deformation of locking blade 300 is in the terminal of second mode of operation and is fixed blade 300's the wall-to-wall distance under the relative condition of keeping away from the jar wall at blade 300's wall-to-wall distance. In this case, the stillage in the tank is agitated by the blades 300 driven by the agitator shaft 200 at the third relatively highest rotational speed in such a way that the spent stillage undergoes at least one reduction in microbial activity, whereby the heat generated in the stillage can be reduced at least below a warning limit by way of existing heat dissipation and/or a reduction in the source of heat. The existing heat dissipation is achieved by rapid stirring of the vinasse by stirring at a third, relatively highest rotational speed in such a way that at least the heat in the centrally located inner portion of the vinasse is rapidly conducted away and/or the vinasse located in the upper layer of the fermentation space is rapidly carried away from the upper layer. The existing heat refers to the heat already existing in the tank body when the above-described reduction of heat is performed. The reduction of the heat source is achieved by the negative reduction of the activity of the microorganisms due to the tangential force generated tangentially to the tank when the stirring shaft 200 is rotated at the third rotation speed, which is the highest relative rotation speed, and/or the reduction of the efficiency of the inoculation of the microorganisms into the lees and pit mud due to the pore size which is reduced in the third operation mode with the increase of the rotation speed. The principle of the above-mentioned reduction of the microbial activity by the tangential force is that the rotation speed is increased and the correspondingly generated tangential force is larger, which has a negative reducing effect on the microbial activity in the vicinity of the blade 300, but unlike the microbial death caused by the high temperature over a large area, the above-mentioned solution is recoverable and the extent of the effect is smaller.

Because the fermentation reaction is violent in the later stage of fermentation, a large amount of carbon dioxide with heat is generated while the fermentation product is generated, the carbon dioxide is coiled in the upper space of the fermentation tank body 100 based on the principle of upward rotation of hot gas, at the moment, no matter whether a carbon dioxide discharge measure is provided or not, the heat or the temperature of the upper space is higher than that of the lower space, when the heat or the temperature of the upper space exceeds the warning limit value, the high temperature can almost irreversibly kill and influence microorganisms in vinasse, which is also a problem which is avoided by the fermentation process, once the temperature of the upper space exceeds the warning limit value, the prior art often selects to terminate the whole fermentation process, namely, the fermentation tank body 100 is immediately opened, oxygen is introduced to terminate the fermentation reaction, and meanwhile, open heat dissipation is performed. However, in the above manner, regardless of whether the fermentation process is recovered afterwards, the recovery difficulty and the recovery investment cost are not high, even if the fermentation process is recovered, the original fermentation product cannot be directly reused basically in consideration of controlling the quality of the finished product, the original fermentation progress cannot be continued basically, the fermentation process starts from the inoculation and propagation of the microorganism again, the recovery of the fermentation is substantially equal to the restart or zero reset of the fermentation process, and the recovery is a significant strike for the production efficiency and the product yield of the winery.

Therefore, the scheme adopts the mode that the existing heat is dissipated and/or the heat source is reduced to be at least below the warning limit value, so that the high-temperature state can be prevented on the premise of no shutdown, wherein the mode that the stirring shaft 200 rotating at the third rotating speed appropriately blocks the microbial activity to quickly carry the upper layer of vinasse away from the upper layer area and the mode that the hole size is gradually reduced based on the increase of the pit mud dislocation degree jointly realize the reduction of the heat generation of the fermentation reaction and the protection of the pit mud from falling into the vinasse.

Based on the above considerations, the present solution in turn gives a solution when the third operation mode is used, i.e. after the temperature and/or the gas pressure in the tank have exceeded the alarm limit, the third operation mode is entered. The temperature and the air pressure can be obtained by a temperature detection device and an air pressure detection device respectively, wherein the generated carbon dioxide air pressure and the reaction heat release are in physical and chemical connection based on the fermentation reaction principle, so that the temperature can be represented by the air pressure.

According to a preferred embodiment, the stirring is not turned on for a long time, and it has been found through the present invention that the stirring is not always required in the fermentation process, and that in a period of time when the fermentation condition in the tank is stable or the fermentation stage is smooth, the skilled person usually chooses to turn off the stirring shaft 200 at this time for saving electric power and preventing the environment in the tank from being damaged due to excessive stirring. Although the stirring rate may be maintained at a low level to save power when stirring is not required, there are still some wineries that wish to shut down the stirrer shaft 200. Therefore, in this embodiment, the above control of the rotation speed is changed into the control of the rotation speed, that is, the whole rotation speed in a certain mode or the time-sharing rotation speed in the process is regulated and controlled. The number of revolutions is the number of revolutions of the stirring shaft 200, and a number of revolutions of 1 is one revolution of the stirring shaft 200.

In the first mode, the mixer shaft 200 needs to complete a specified number of rotations within a certain time limit. Therefore, when the controller 600 is switched to the first operation mode based on the external input, it performs the accumulated statistics of the number of rotations of the stirring shaft 200 within a preset time period, and when the accumulated number reaches a preset prescribed number, it is determined that the first operation mode at this time achieves the target, and the stirring shaft 200 may be controlled to stop. The first operation mode is to control the number of times of stirring that needs to be performed in one stage, and generally, the stirring in one stage can be utilized, and from a single stirring, a small part of the distiller's grains in a small area only moves, especially, in the case of using the helical ribbon type stirring blade 300, a small part of the distiller's grains moves in the axial direction in the tank, if it is desired to uniformly stir the distiller's grains in the tank in the radial direction and the axial direction (i.e., a small part of the distiller's grains can go through each space in the tank in a certain period of time), more than one stirring needs to be performed, and the number of times of uniformly stirring the distiller's grains in the tank in the radial direction and the axial direction at least once can be used as a basic stirring group. The first operation mode may be referred to as one-time uniform stirring for the purpose of ensuring that the lees can be uniformly stirred at least a predetermined number of times in the radial and axial directions, and the predetermined number of times may be set to a single basic stirring group or a number of times of the basic stirring group. First mode possesses under the prerequisite that stops the stirring state during the stirring, can realize the stirring of at least complete primary stirring group, can guarantee the abundant circulation of lees in jar, realizes jar interior fermentation environment's redistribution for states such as the fermentation condition, material distribution and the microorganism distribution of each position in the jar reach the equilibrium. The first working mode is suitable for the middle stage of fermentation, which is the main stage of fermentation, the fermentation period in the middle stage is relatively regular and has clear rhythm, generally, one stage of high fermentation efficiency time and one stage of low fermentation efficiency time are performed alternately, so the time of the stirring stop state is often regular, and the process personnel usually can stop stirring in the low fermentation efficiency time stage to recover the fermentation productivity of the microorganisms.

In the second mode, the mixer shaft 200 is required to complete at least one consecutive more than the prescribed number of rotations within a certain time period. Specifically, when the controller 600 is switched to the second operation mode based on an external input, it performs statistics of the reset count of the number of rotations of the stirring shaft 200 within a preset time, and determines that the second operation mode has been achieved when the number of continuous rotations of a certain time reaches or exceeds a preset prescribed number. The prescribed number of times in the second operation mode may be set to a value of a single basic agitation group or several times the basic agitation group. Based on the above arrangement, the second mode can ensure that the stillage undergoes at least one continuous and thoroughly mixed agitation within the tank during the period. Different from the first mode, the second mode adopts a statistical mode of resetting counting, each counting takes the interval from the start of stirring to the stop of stirring of the stirring shaft 200 as the counting, the revolution during the counting is recorded, when the stirring shaft 200 is started next time, the counting is repeated after the last recorded revolution is reset and cleared, and the counting is repeated within the preset time until the numerical value reaches or exceeds the preset numerical value in a certain counting. The second mode is suitable for the early stage of fermentation, and the early stage of fermentation is because the microorganism breeds more and the fermentation process is slower, so in order to protect the microorganism to grow, often choose to stop stirring, so in the time quantum of earlier stage, the idle cycle and frequency are higher than later stage, on the basis of the prerequisite of above-mentioned condition, in order to guarantee that the lees can carry out at least once complete even circulation in the early stage of fermentation in order to mix each item state in the lees, set up the second mode of operation and monitored the revolution of (mixing) shaft 200.

Preferably, the controller 600 may switch the operation mode based on the external input, or may switch the operation mode based on the current fermentation stage determined by the controller 600. The autonomous determination means that the controller 600 has a sensing function or is provided with a sensor, and is capable of acquiring at least one determination parameter of the fermentation tank by sensing and switching the operation mode according to the determination parameter. The determination parameters can be various and can be manually selected and set, such as microorganism content, carbon dioxide content, moisture content and the like, for example, the carbon dioxide content is small in the early stage of fermentation, and the carbon dioxide content is obviously increased due to the fact that the carbon dioxide content is shifted to the main fermentation stage in the middle stage of fermentation, so that the determination parameters can be used as criteria of a switching stage and a working mode.

Preferably, the two modes can be carried out in a passive monitoring mode, namely, the actions of controlling the stirring shaft 200 to start, stop, stir duration, rotate speed and the like are all carried out by a craftsman, and a system or a program-based automatic control system does not participate in the control of the stirring shaft 200. The passive monitoring means that only the revolution condition of the stirring shaft 200 is monitored, and when the current mode is achieved, prompt information for achieving the goal can be sent to the outside so as to facilitate a craftsman to know whether the vinasse in the tank is uniformly stirred at least once; when the target is not achieved within the preset time, the prompt message of not achieving the target can be sent to the outside so as to facilitate the process personnel to carry out at least one time of uniform stirring in a remedial way after knowing. According to the scheme, under the condition that manual participation in wine brewing is restored as much as possible, various parameters or state uniformity in the vinasse are monitored, so that the fermentation of the wine is close to the traditional process, the non-uniformity of partial vinasse fermentation is prevented, and the quality and uniformity of the wine are guaranteed.

Preferably, the above two modes can also be developed in an active control manner, that is, the controller 600 at least has the control right of the stirring shaft 200. According to this aspect, the controller 600 can automatically control the stirring shaft 200 to perform at least one rotation of the number of revolutions of the basic stirring group so that the distiller's grains undergo at least one uniform stirring in a case where the target is not achieved at the end of the preset time in the current operation mode. Alternatively, in the case of obtaining at least one set of shutdown record tables for the full fermentation process mixer shaft 200, the controller 600 automatically plans the number of times the mixer shaft 200 is started each time based on the currently selected mode and the number of shutdowns and single duration. The stirring shaft 200 stop record table can be obtained by recording in a single or several complete fermentation processes, based on the premise that the fermentation conditions and environment tend to be relatively stable at least in a period of time, stirring shaft 200 stop data recorded in the past period can be used for predicting or controlling the stirring mode of the next fermentation, so that the prediction of the stop time, frequency and duration of the stirring can be realized by adopting the records, and the stirring shaft 200 stop record table can be more suitable for the stirring control of the fermentation at this time along with the increase of the recorded data and the improvement of the degree of manual participation optimization. Based on the obtained stirring record, the controller 600 can automatically plan the number of revolutions per stirring, for example, based on a time period of being turned on for a longer time in the record, the controller 600 plans the time period that the stirring should be performed at least one rotation of the basic stirring group, and when the controller 600 does not detect the number of revolutions corresponding to the basic stirring group in the currently selected time period of "the rotation of the basic stirring group should be performed at least one time", the controller 600 directly sends a prompt message to the outside. At this time, the controller 600 does not find that the number of revolutions of the basic stirring group is actually achieved in the time period in which the basic stirring group is most likely to be generated at least once, and reasonably presumes that the probability of generating the number of revolutions reaching the standard at a subsequent time is very low through summarizing the current stirring stop rule, so that a prompt is directly sent to the outside or the stirring shaft 200 is directly connected to rotate in the time period to realize at least one uniform stirring. Above-mentioned scheme has realized dividing the revolution that "adapts to" according to stirring shut down historical record and has detected to realize active control or adjustment, but not passive control or the adjustment of remedy formula, and then realize the basic guarantee to the lees homogeneity on the basis that produces stirring shut down several times, be favorable to the promotion of lees fermentation degree of consistency, be favorable to going out the homogeneity of wine quality.

It should be noted that the above-mentioned embodiments are exemplary, and that those skilled in the art, having benefit of the present disclosure, may devise various arrangements that are within the scope of the present disclosure and that fall within the scope of the utility model. It should be understood by those skilled in the art that the present specification and figures are illustrative only and are not limiting upon the claims. The scope of the utility model is defined by the claims and their equivalents. The present description contains several inventive concepts, such as "preferably", "according to a preferred embodiment" or "optionally", each indicating that the respective paragraph discloses a separate concept, the applicant reserves the right to submit divisional applications according to each inventive concept.

Claims (10)

1. An intelligent control horizontal solid-state fermentation system,

it is characterized in that the preparation method is characterized in that,

comprises a fermentation tank body (100), a stirring shaft (200) is arranged in the fermentation tank body (100), the stirring shaft (200) axially penetrates through the two ends of the fermentation tank body (100) along the fermentation tank body (100), blades (300) which are radially protruded and can rotate along with the stirring shaft (200) to stir vinasse arranged in the fermentation tank are arranged on the stirring shaft (200), water content sensors (700) for respectively detecting the content of the vinasse water at the position are arranged at a plurality of positions on the inner side wall of the fermentation tank body (100), wherein,

the stirring device further comprises a controller (600), wherein the controller (600) is communicatively coupled and connected to the plurality of water content sensors (700) in a manner of receiving the water content data of each part, and is electrically connected to a driving motor (400) for driving the stirring shaft (200) in a manner of regulating and controlling stirring parameters based on the water content data of each part.

2. The system of claim 1, wherein at least one of the water content sensors (700) is disposed on an inner wall of the fermentation tank (100) on a side near the ground to be configured to detect the water content of the stillage in a lower position of the fermentation tank (100).

3. The system according to any of the preceding claims, characterized in that at least one of said water content sensors (700) is arranged on an inner wall of the side of said fermentation tank (100) facing away from the ground, so as to be able to detect the water content of the spent grain located in an upper position of said fermentation tank (100).

4. The system of one of the preceding claims, wherein the controller (600) controls the drive motor (400) to activate when the difference in moisture content exceeds a predetermined difference criterion based on a comparison of the received difference in moisture content of the stillage in the upper level and the stillage in the lower level with the predetermined difference criterion.

5. The system of one of the preceding claims, wherein the controller (600) regulates the stirring rotation speed based on a second difference of the water content difference and the difference criterion in case the water content difference is larger than the difference criterion, wherein the second difference has a positive correlation with the rotation speed of the drive motor (400).

6. The utility model provides a horizontal solid state fermentation system of intelligent control, its characterized in that includes the fermentation tank body (100), is provided with (mixing) shaft (200) in it, (mixing) shaft (200) are followed fermentation tank body (100) axial runs through the setting of fermentation tank body (100) both ends, be provided with radial salient on (mixing) shaft (200) and can accompany (mixing) shaft (200) rotate blade (300) with the lees that set up in the stirring tank, the wall constitution of the fermentation tank body (100) constitutes for the jacket layer structure, be provided with cellar for storing things mud in the jacket layer structure, cellar for storing things mud is through setting up several pore structure and lees contact inoculation in order to realize the microorganism in the inboard of jar and lees contact one side,

the pit mud mixing device further comprises a controller (600), wherein the controller (600) is configured to control the wall-to-wall distance of the blades (300) and/or the hole size of the hole structure based on the dislocation degree of the pit mud near the inner wall (120) of the tank body and the current rotation speed of the stirring shaft (200) so as to ensure that the dislocation degree of the pit mud does not exceed the limit value.

7. System according to one of the preceding claims, characterized in that the current operating mode is determined on the basis of the rotational speed of the mixer shaft (200), the first operating mode, the second operating mode and the third operating mode being divided, corresponding to the first rotational speed, the second rotational speed and the third rotational speed, respectively, which are successively higher.

8. The system according to any one of the preceding claims, wherein in the first mode of operation, the distance of the blades (300) from the wall or the size of the holes is controlled to vary in positive correlation with each other, so that the pit mud dislocation degree is controlled within a normal range, wherein the dislocation degree is expressed by strain detection results of the boundary position of the pit mud and the space in the tank.

9. System according to one of the preceding claims, characterized in that in the second mode of operation the control aperture size is kept at a relatively fixed first aperture size, whereas the blade (300) distance from the wall is regulated in a manner inversely related to the degree of distancing.

10. System according to one of the preceding claims, characterized in that in the third mode of operation the hole size is adjusted in a tapering manner starting from the first hole size in a positive correlation with the degree of dislocation and the deformation of the blade (300) is locked to fix the wall-to-wall distance of the blade (300) in case the wall-to-wall distance of the blade (300) is at the end of the second mode of operation and relatively far away from the tank wall.

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