CN212076998U - Fermentation cylinder behind navel orange wine - Google Patents
Fermentation cylinder behind navel orange wine Download PDFInfo
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- CN212076998U CN212076998U CN202020324826.4U CN202020324826U CN212076998U CN 212076998 U CN212076998 U CN 212076998U CN 202020324826 U CN202020324826 U CN 202020324826U CN 212076998 U CN212076998 U CN 212076998U
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Abstract
The utility model discloses a navel orange wine post-fermentation tank, which comprises a post-fermentation tank, a driving mechanism and a deoxidation structure, wherein the driving mechanism is arranged in the post-fermentation tank, the inner wall of the fermentation tank is connected with a limit ring, the driving mechanism is connected with the limit ring, the deoxidation structure is connected with the driving mechanism, the deoxidation structure is arranged below the driving mechanism, and the limit ring and the deoxidation structure are superposed with the axis of the post-fermentation tank; utilize the deoxidation structure is injecting wine liquid into during the back fermentation cylinder, guaranteed hypoxia or anaerobic environment in the back fermentation cylinder, the oxygen content with in jar when wine liquid is filled falls to minimum or even anaerobic, has promoted the making success rate of navel orange wine and has guaranteed the taste of navel orange wine, utilizes the inlet tube with the drain pipe makes back fermentation cylinder is in the water bath state, when improving heat exchange efficiency, has guaranteed the constant temperature environment that the inner bag is in has reduced the heat transfer energy consumption, has practiced thrift manufacturing cost.
Description
Technical Field
The utility model relates to a fermentation cylinder technical field especially relates to a fermentation cylinder behind navel orange wine.
Background
With the rapid development of the wine industry, the important role of wine brewing science and technology is emphasized by more and more enterprises;
the navel orange is called 'king of oranges', the fruit of the navel orange is full in pulp, rich in nutrition, excellent in quality, fresh, tender and succulent, and very suitable for deep processing, but the navel orange consumption mode still mainly adopts fresh food and orange juice processing at present, the yield of the navel orange is high, but due to the reasons that the mature period is concentrated and is not easy to store, the navel orange processing industry in China is not developed, the problems that fruit farmers sell the fruit, a large amount of fresh fruits are discarded due to rotting and the like occur, and the development of the navel orange industry in China is severely restricted;
in recent years, fruit wine is more popular with consumers, fruit wine technology is vigorously developed, fruit resources in China are fully utilized, fruit wine brewed by taking fruits with rich nutrition as raw materials has wide market prospect, and the fruit wine has better promotion effects on expanding local fruit planting, further adjusting agricultural planting structure and improving income of fruit growers;
the conventional fruit wine production process comprises the steps of fruit juicing, blending, fermenting, filtering and the like, wherein the fermentation step has the greatest influence on the quality of the fruit wine, the fruit wine brewed by taking navel oranges as raw materials has low alcohol content and mellow wine body, and the navel orange wine well keeps the original functional components such as amino acid, vitamin, flavonoid, carotenoid and the like, and has the effects of aging resistance, health care, face nourishing, lung moistening, liver tonifying, nerve calming and the like. Meanwhile, in the fermentation process, the microorganisms convert sugar in the navel oranges into alcohol and synthesize various alcohol, aldehyde and ester substances, so that the fruit wine has nutrition and flavor which cannot be reached by the raw materials;
the fermentation link of the navel orange wine is divided into two steps, namely, main fermentation to after-fermentation;
main fermentation: taking dry yeast with the weight of 0.08-0.16% of the fermentation liquor, activating, adding into the fermentation liquor, placing in a biochemical incubator, sealing and fermenting at constant temperature (24-28 ℃) for 5-9 days until the solid content is unchanged;
and (3) after-fermentation: after the main fermentation is finished, transferring the wine liquid into another fermentation container, filling the fermentation container, reducing the contact of the wine and oxygen as much as possible, supplementing 45-55 mg/L SO2, and sealing and standing for 15-20 days at 15-20 ℃;
however, the existing post-fermentation process has the following problems:
1. the existing fermentation tank is difficult to reduce the oxygen content in the tank body, and the navel orange wine is very sensitive to oxygen in the post-fermentation link, and because the air pressure balance device is arranged in the tank body, the gas in the tank body is difficult to ensure to be in a low-oxygen or even anaerobic state, and the low-oxygen or even anaerobic state in the fermentation tank can not ensure to be filled with the wine liquid, so that the quality of the post-fermentation wine liquid is influenced, the taste of the finished wine liquid is influenced, even the wine liquid can deteriorate, the loss of enterprises is caused, and the production cost is increased;
2. the existing rear fermentation tank adopts temperature control equipment which is mostly heating plates or heaters, the heating efficiency is reduced along with the increase of the volume of the wine liquid under the condition that the size of the heaters is constant, more heaters are often required to be arranged for ensuring the heating efficiency under the condition that the volume of the wine liquid is constant, the heating mode of the heaters is not suitable for the fermentation of the wine liquid, the temperature is difficult to control, and the heat exchange effect is poor.
SUMMERY OF THE UTILITY MODEL
In order to solve the problems, the utility model discloses a navel orange wine post-fermentation tank, which utilizes the deoxidation structure, when wine liquid is injected into the post-fermentation tank, the low-oxygen or anaerobic environment in the post-fermentation tank is ensured, when the wine liquid is filled, the oxygen content in the tank is reduced to the lowest or even anaerobic, and because the air pressure balancing device is arranged above the deoxidation structure, when air enters the post-fermentation tank, the air firstly contacts with the deoxidation structure, the oxygen content in the tank is further ensured to be in the low-oxygen or anaerobic state, thereby improving the brewing success rate of the navel orange wine and ensuring the taste of the navel orange wine, warm water is injected into a gap between the inner container and the outer wall by utilizing the water inlet pipe and the water drain pipe, the post-fermentation tank is in the water bath state, when the heat exchange efficiency is improved, the constant temperature environment in which the inner container is positioned is ensured, and the heat exchange energy consumption is reduced, the production cost is saved.
In order to achieve the above purpose, the utility model provides a following technical scheme:
a navel orange wine post-fermentation tank comprises a post-fermentation tank, a driving mechanism and a deoxidation structure, wherein the driving mechanism is arranged in the post-fermentation tank, the inner wall of the fermentation tank is connected with a limiting ring, the driving mechanism is connected with the limiting ring, the deoxidation structure is connected with the driving mechanism, the deoxidation structure is arranged below the driving mechanism, and the limiting ring and the deoxidation structure are superposed with the axis of the post-fermentation tank;
the rear fermentation tank is composed of an outer wall and an inner container, a gap is reserved between the outer wall and the side wall of the inner container, an access hole and a feeding hole are formed in the top of the rear fermentation tank, the access hole is communicated with the inner container and corresponds to the access hole, a first top cover is arranged on the feeding hole and corresponds to the feeding hole, a second top cover is arranged on the rear fermentation tank, a water inlet pipe and a water outlet pipe are communicated between the outer wall and the inner container, the inner container is communicated with a liquid inlet pipe and a liquid outlet pipe, the water inlet pipe is close to the bottom of the rear fermentation tank, and the water outlet pipe is close to the top of the rear fermentation tank.
As a further description of the above technical solution:
the deoxidation structure is including taking off the oxygen dish, sealed the pad, the bottom plate, it is open-top's cask to take off the oxygen dish, the opening orientation of taking off the oxygen dish the top of back fermentation cylinder, the bottom plate is connected take off the oxygen dish the bottom, the upper surface of bottom plate is provided with sealed the pad, sealed pad the bottom plate with take off the oxygen dish the axle center coincidence, it has the deoxidier to fill in the oxygen dish.
As a further description of the above technical solution:
actuating mechanism includes electric putter, supports, the support is the bar pole, the bottom of support with the spacing ring is connected fixedly, the top of support with electric putter's shell is connected, electric putter's push rod terminal with the bottom of oxygen removal dish is connected fixedly, just the axle center of push rod with the coincidence of the axle center of oxygen removal dish.
As a further description of the above technical solution:
the water inlet pipe and the drain pipe are arranged on two sides of the axis of the rear fermentation tank relatively, the liquid inlet pipe and the drain pipe are arranged on two sides of the axis of the rear fermentation tank relatively, and the liquid inlet pipe and the drain pipe are both close to the bottom of the rear fermentation tank.
As a further description of the above technical solution:
the support sets up 4 at least, just the bottom evenly distributed of support is in on the spacing ring, support with the junction of spacing ring is close to the lateral wall of inner bag, and the top of each support to the axle center of back fermentation cylinder collects.
As a further description of the above technical solution:
the pan feeding mouth is the arc, just pan feeding mouth symmetry sets up the both sides in back fermentation cylinder axle center, promptly the pan feeding mouth sets up the both sides of access hole and general the access hole surrounds, the central angle less than or equal to 120 of pan feeding mouth, first top cap with the junction of access hole is provided with the sealing washer, the second top cap with the junction of pan feeding mouth is provided with the sealing washer.
As a further description of the above technical solution:
the electric push rod is a multi-section electric push rod.
As a further description of the above technical solution:
the outer diameter of the deoxygenation disc is smaller than or equal to the inner diameter of the limiting ring, and the diameter of the bottom plate is larger than the inner diameter of the limiting ring.
As a further description of the above technical solution:
the top end of the rear fermentation tank is communicated with a bidirectional respirator, and the bidirectional respirator is only communicated with the inner container.
To sum up, owing to adopted above-mentioned technical scheme, the beneficial effects of the utility model are that:
1. by utilizing the deoxidation structure, when wine liquid is injected into the post-fermentation tank, a low-oxygen or oxygen-free environment in the post-fermentation tank is ensured, when the wine liquid is filled, the oxygen content in the tank is reduced to the minimum or even oxygen-free, and because the air pressure balancing device is arranged above the deoxidation structure, when air enters the post-fermentation tank, the air is firstly contacted with the deoxidation structure, so that the oxygen content in the tank is further ensured to be in the low-oxygen or oxygen-free state, thereby improving the brewing success rate of the navel orange wine and ensuring the taste of the navel orange wine;
2. utilize the inlet tube with the drain pipe is right the inner bag with warm water is poured into in the space between the outer wall, makes back fermentation cylinder is in the water bath state, when improving heat exchange efficiency, has guaranteed the constant temperature environment that the inner bag is in has reduced the heat transfer energy consumption, has practiced thrift manufacturing cost.
Drawings
In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings that are required to be used in the embodiments will be briefly described below, it should be understood that the following drawings only illustrate some embodiments of the present invention, and therefore should not be considered as limiting the scope, and for those skilled in the art, other related drawings can be obtained according to the drawings without inventive efforts.
FIG. 1 is a schematic view of the overall structure of a post-navel orange wine fermentation tank;
FIG. 2 is a schematic diagram showing the internal structure of a post-navel orange wine fermentor;
FIG. 3 is a schematic view showing an internal structure of a post-navel orange wine fermenter in a use state;
FIG. 4 is a schematic view of a post-navel orange wine fermentor.
The labels in the figure are: 1-rear fermentation tank, 2-electric push rod, 3-deoxygenation disc, 101-first top cover, 102-second top cover, 103-limiting ring, 104-liquid inlet pipe, 105-liquid outlet pipe, 106-water inlet pipe, 107-water outlet pipe, 201-support, 301-sealing pad, 302-bottom plate.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more clearly understood, the present invention is further described in detail below with reference to the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are for purposes of illustration only and are not intended to limit the invention, i.e., the described embodiments are only some, but not all embodiments of the invention. The components of embodiments of the present invention, as generally described and illustrated in the figures herein, may be arranged and designed in a wide variety of different configurations.
Thus, the following detailed description of the embodiments of the present invention, presented in the accompanying drawings, is not intended to limit the scope of the invention, as claimed, but is merely representative of selected embodiments of the invention. Based on the embodiment of the present invention, all other embodiments obtained by the person skilled in the art without creative work belong to the protection scope of the present invention.
It is noted that relational terms such as "first" and "second," and the like, may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus. Without further limitation, an element defined by the phrase "comprising an … …" does not exclude the presence of other like elements in a process, method, article, or apparatus that comprises the element.
The features and properties of the present invention are described in further detail below with reference to examples.
Example 1
The embodiment is a structure of a post-fermentation tank for navel orange wine, and the structure comprises a post-fermentation tank 1, a driving mechanism and a deoxidation structure, wherein the driving mechanism is arranged in the post-fermentation tank 1, the inner wall of the post-fermentation tank 1 is connected with a limit ring 103, the driving mechanism is connected with the limit ring 103, the deoxidation structure is connected with the driving mechanism, the deoxidation structure is arranged below the driving mechanism, and the axis of the limit ring 103 and the axis of the deoxidation structure coincide with that of the post-fermentation tank 1;
as shown in fig. 4, the rear fermentation tank 1 is composed of an outer wall and an inner container, a gap is left between the outer wall and the side wall of the inner container, the top of the rear fermentation tank 1 is provided with an access hole and a feeding hole, the access hole and the feeding hole are both communicated with the inner container, a first top cover 101 is arranged corresponding to the access hole, a second top cover 102 is arranged corresponding to the feeding hole, a water inlet pipe 106 and a water outlet pipe 107 are communicated between the outer wall of the rear fermentation tank 1 and the inner container, and the inner container is communicated with a liquid inlet pipe 104 and a liquid outlet pipe 105;
preferably, the water inlet pipe 106 and the water outlet pipe 107 are oppositely arranged at two sides of the axial center of the rear fermentation tank 1, the liquid inlet pipe 104 and the liquid outlet pipe 105 are oppositely arranged at two sides of the axial center of the rear fermentation tank 1, and both the liquid inlet pipe 104 and the liquid outlet pipe 105 are arranged near the bottom of the rear fermentation tank 1;
preferably, as shown in fig. 1 to 3, the feeding port is arc-shaped, and the feeding port is symmetrically arranged on two sides of the axis of the rear fermentation tank 1, that is, the feeding port is arranged on two sides of the access port and surrounds the access port, the central angle of the feeding port is less than or equal to 120 °, a sealing ring is arranged at the joint of the first top cover 101 and the access port, a sealing ring is arranged at the joint of the second top cover 102 and the feeding port, and the sealing ring and the sealing gasket 301 are both made of waterproof breathable cloth, that is, the waterproof breathable cloth is wound on the structure where the sealing ring and the sealing gasket 301 are required to be arranged, so that the sealing effect is achieved;
preferably, the top end of the rear fermentation tank 1 is communicated with a bidirectional breather, and the bidirectional breather is only communicated with the inner container;
preferably, the water inlet pipe 106 is disposed near the bottom of the rear fermentation tank 1, and the water outlet pipe 107 is disposed near the top of the rear fermentation tank 1.
As shown in fig. 2 and 3, the deoxidation structure comprises a deoxidation disc 3, a sealing gasket 301, a bottom plate 302, the deoxygenation tray 3 is a barrel with an opening at the top, the opening of the deoxygenation tray 3 faces to the top end of the rear fermentation tank 1, the bottom plate 302 is connected to the bottom of the deoxygenation tray 3, the upper surface of the bottom plate 302 is provided with a sealing gasket 301, the sealing gasket 301 and the bottom plate 302 are superposed with the axis of the deoxygenation disc 3, the driving mechanism comprises an electric push rod 2 and a support 201, the support 201 is a bar-shaped rod, the bottom end of the support 201 is fixedly connected with the limit ring 103, the top end of the support 201 is connected with the shell of the electric push rod 2, the end of the push rod of the electric push rod 2 is fixedly connected with the bottom end of the deoxygenation disc 3, the axis of the push rod is superposed with the axis of the deoxidizing plate 3, and deoxidizing agents are filled in the deoxidizing plate 3;
preferably, the outer diameter of the deoxygenation disc 3 is less than or equal to the inner diameter of the limiting ring 103, the diameter of the bottom plate 302 is greater than the inner diameter of the limiting ring 103, the electric push rod 2 is a multi-section electric push rod 2, the push rods of the electric push rod 2 are at least 2 sections, at least 4 supports 201 are arranged, the bottom ends of the supports 201 are uniformly distributed on the limiting ring 103, the joint of the supports 201 and the limiting ring 103 is close to the side wall of the inner container, and the top end of each support 201 converges towards the axis of the rear fermentation tank 1.
In order to solve the problems that the oxygen content in the tank body is difficult to reduce in the existing fermentation tank, and the navel orange wine is very sensitive to oxygen in the post-fermentation link, because an air pressure balancing device is arranged in the tank body, the gas in the tank body is difficult to ensure to be in a low-oxygen or even anaerobic state, when the wine is not ensured to be filled, the fermentation tank body is in the low-oxygen or even anaerobic state, so that the quality of the post-fermentation wine is influenced, the taste of the finished wine is influenced, even the wine is deteriorated, the enterprise loss is caused, the production cost is increased, in addition, the existing post-fermentation tank 1, most of adopted temperature control equipment is heating plates or heaters, under the condition that the size of the heaters is constant, the heating efficiency is reduced along with the increase of the volume of the wine, under the condition that the volume of the wine is constant, more heaters are often required to be, the temperature is difficult to control, and the heat exchange effect is not good;
the structure of the present invention is further explained below in conjunction with the use process:
firstly, filling deoxidizer on the deoxidizing plate 3 through the feeding port, covering the second top cover 102, lowering the deoxidizing plate 3 to the bottom of the rear fermentation tank 1, then standing until the oxygen content is reduced to a designated value, ensuring the low-oxygen or oxygen-free environment in the rear fermentation tank 1 by using the deoxidizing structure when wine liquid is injected into the rear fermentation tank 1, reducing the oxygen content in the tank to be minimum or even oxygen-free when the wine liquid is full, and further ensuring the oxygen content in the tank to be in the low-oxygen or oxygen-free state when air enters the rear fermentation tank 1 due to the fact that the air pressure balancing device is arranged above the deoxidizing structure, so that the brewing success rate of the navel orange wine is improved, and the taste of the navel orange wine is ensured;
before preparing to inject wine from the liquid inlet pipe 104, the deoxygenation disc 3 rises to the upper part of the liquid inlet pipe 104 under the contraction of the push rod of the electric push rod 2, at the moment, the top point of the liquid inlet pipe 104 is positioned below the deoxygenation disc 3, warm water with the temperature of 15-20 ℃ is introduced into the water inlet pipe 106 according to the indoor air temperature, the inner container is preheated in a water bath, and warm water is injected into a gap between the inner container and the outer wall by utilizing the water inlet pipe 106 and the water outlet pipe 107, so that the rear fermentation tank 1 is in a water bath state, the heat exchange efficiency is improved, the constant temperature environment of the inner container is ensured, the heat exchange energy consumption is reduced, and the production cost is saved;
introducing wine into the liquid inlet pipe 104, introducing the wine into the inner container under the guidance of the liquid inlet pipe 104, slowly lifting the deoxygenation disc 3 when the wine is retained in the liquid inlet pipe 104 along with the fact that the liquid level of the wine is abutted against the bottom plate 302, and continuously introducing the wine into the liquid inlet pipe 104 until the deoxygenation disc 3 enters the inner ring of the limiting ring 103;
and after the post-fermentation is finished, discharging wine liquid from the liquid discharge pipe 105 to obtain the finished product navel orange wine.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not intended to limit the present invention, and any modifications, equivalent replacements, and improvements made within the spirit and principles of the present invention should be included within the protection scope of the present invention.
Claims (9)
1. The utility model provides a fermentation cylinder behind navel orange wine which characterized in that: the device comprises a rear fermentation tank (1), a driving mechanism and a deoxidation structure, wherein the driving mechanism is arranged in the rear fermentation tank (1), the inner wall of the rear fermentation tank (1) is connected with a limiting ring (103), the driving mechanism is connected with the limiting ring (103), the deoxidation structure is connected with the driving mechanism, the deoxidation structure is arranged below the driving mechanism, and the limiting ring (103) and the deoxidation structure are superposed with the axis of the rear fermentation tank (1);
the rear fermentation tank (1) is composed of an outer wall and an inner container, a gap is reserved between the outer wall and the side wall of the inner container, an access hole and a feeding hole are formed in the top of the rear fermentation tank (1), the access hole is communicated with the inner container and corresponds to the access hole, a first top cover (101) is arranged on the access hole and corresponds to the feeding hole, a second top cover (102) is arranged on the feeding hole, a water inlet pipe (106) and a water outlet pipe (107) are communicated between the outer wall of the rear fermentation tank (1) and the inner container, the inner container is communicated with a liquid inlet pipe (104) and a liquid outlet pipe (105), the water inlet pipe (106) is close to the bottom of the rear fermentation tank (1), and the water outlet pipe (107) is close to the top of the rear fermentation tank.
2. The post-navel orange wine fermentor of claim 1, characterized by: the deoxidation structure includes deoxidation dish (3), sealed pad (301), bottom plate (302), deoxidation dish (3) are open-top's cask, the opening orientation of deoxidation dish (3) the top of back fermentation cylinder (1), bottom plate (302) are connected the bottom of deoxidation dish (3), the upper surface of bottom plate (302) is provided with sealed pad (301), sealed pad (301) bottom plate (302) with the axle center coincidence of deoxidation dish (3), it has the deoxidier to fill in the deoxidation dish (3).
3. The post-navel orange wine fermentor of claim 2, characterized by: actuating mechanism includes electric putter (2), supports (201), support (201) for the bar pole, the bottom of supporting (201) with spacing ring (103) are connected fixedly, the top of supporting (201) with the shell of electric putter (2) is connected, the push rod of electric putter (2) terminal with the bottom of oxygen disk (3) is connected fixedly, just the axle center of push rod with the coincidence of the axle center of oxygen disk (3).
4. The post-navel orange wine fermentor of claim 1, characterized by: the water inlet pipe (106) and the water outlet pipe (107) are oppositely arranged on two sides of the axis of the rear fermentation tank (1), the liquid inlet pipe (104) and the liquid outlet pipe (105) are oppositely arranged on two sides of the axis of the rear fermentation tank (1), and the liquid inlet pipe (104) and the liquid outlet pipe (105) are both close to the bottom of the rear fermentation tank (1).
5. The post-navel orange wine fermentor of claim 3, characterized by: the number of the supports (201) is at least 4, the bottom ends of the supports (201) are uniformly distributed on the limiting ring (103), the connecting part of the supports (201) and the limiting ring (103) is close to the side wall of the inner container, and the top end of each support (201) is converged towards the axis of the rear fermentation tank (1).
6. The post-navel orange wine fermentor of claim 1, characterized by: the pan feeding mouth is the arc, just pan feeding mouth symmetry sets up the both sides in back fermentation cylinder (1) axle center, promptly the pan feeding mouth sets up the both sides of access hole and incite somebody to action the access hole surrounds, the central angle less than or equal to 120 of pan feeding mouth, first top cap (101) with the junction of access hole is provided with the sealing washer, second top cap (102) with the junction of pan feeding mouth is provided with the sealing washer.
7. The post-navel orange wine fermentor of claim 3, characterized by: the electric push rod (2) is a multi-section electric push rod.
8. The post-navel orange wine fermentor of claim 2, characterized by: the outer diameter of the deoxygenation disc (3) is smaller than or equal to the inner diameter of the limiting ring (103), and the diameter of the bottom plate (302) is larger than the inner diameter of the limiting ring (103).
9. The post-navel orange wine fermentor of claim 1, characterized by: the top end of the rear fermentation tank (1) is communicated with a bidirectional respirator, and the bidirectional respirator is only communicated with the inner container.
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| CN202020324826.4U CN212076998U (en) | 2020-03-16 | 2020-03-16 | Fermentation cylinder behind navel orange wine |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114369518A (en) * | 2022-01-26 | 2022-04-19 | 贺州酸状元食品科技有限公司 | Pickled Chinese cabbage fermentation system |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114369518A (en) * | 2022-01-26 | 2022-04-19 | 贺州酸状元食品科技有限公司 | Pickled Chinese cabbage fermentation system |
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