CN218969185U - Fruit vinegar fermentation device for online extraction of exogenous material pigment and aroma substances - Google Patents
Fruit vinegar fermentation device for online extraction of exogenous material pigment and aroma substances Download PDFInfo
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- CN218969185U CN218969185U CN202223465275.1U CN202223465275U CN218969185U CN 218969185 U CN218969185 U CN 218969185U CN 202223465275 U CN202223465275 U CN 202223465275U CN 218969185 U CN218969185 U CN 218969185U
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- 239000000052 vinegar Substances 0.000 title claims abstract description 130
- 235000021419 vinegar Nutrition 0.000 title claims abstract description 130
- 238000000605 extraction Methods 0.000 title claims abstract description 81
- 238000000855 fermentation Methods 0.000 title claims abstract description 73
- 230000004151 fermentation Effects 0.000 title claims abstract description 73
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 58
- 239000000463 material Substances 0.000 title claims abstract description 30
- 239000000049 pigment Substances 0.000 title claims abstract description 26
- 239000000126 substance Substances 0.000 title claims description 30
- 239000007921 spray Substances 0.000 claims abstract description 33
- 238000005086 pumping Methods 0.000 claims abstract description 22
- 238000005507 spraying Methods 0.000 claims abstract description 7
- 239000007788 liquid Substances 0.000 claims description 39
- 238000001816 cooling Methods 0.000 claims description 17
- 238000004140 cleaning Methods 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 238000004321 preservation Methods 0.000 claims description 6
- 238000009413 insulation Methods 0.000 claims description 5
- 238000000034 method Methods 0.000 abstract description 11
- 239000002994 raw material Substances 0.000 abstract description 6
- 230000032683 aging Effects 0.000 abstract description 4
- 238000007599 discharging Methods 0.000 abstract description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 230000010354 integration Effects 0.000 abstract 1
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 45
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 10
- 229910052760 oxygen Inorganic materials 0.000 description 10
- 239000001301 oxygen Substances 0.000 description 10
- 239000000796 flavoring agent Substances 0.000 description 9
- 235000019634 flavors Nutrition 0.000 description 9
- 239000007787 solid Substances 0.000 description 7
- 238000002360 preparation method Methods 0.000 description 6
- 241000233866 Fungi Species 0.000 description 5
- 230000004927 fusion Effects 0.000 description 5
- 238000010992 reflux Methods 0.000 description 5
- 229910001220 stainless steel Inorganic materials 0.000 description 5
- 239000010935 stainless steel Substances 0.000 description 5
- 241000894006 Bacteria Species 0.000 description 3
- 206010021143 Hypoxia Diseases 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 238000011049 filling Methods 0.000 description 3
- 238000001914 filtration Methods 0.000 description 3
- 238000010563 solid-state fermentation Methods 0.000 description 3
- 235000014101 wine Nutrition 0.000 description 3
- 230000001580 bacterial effect Effects 0.000 description 2
- 230000001680 brushing effect Effects 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 230000018109 developmental process Effects 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 238000005457 optimization Methods 0.000 description 2
- 238000003466 welding Methods 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 238000012356 Product development Methods 0.000 description 1
- 235000010208 anthocyanin Nutrition 0.000 description 1
- 239000004410 anthocyanin Substances 0.000 description 1
- 229930002877 anthocyanin Natural products 0.000 description 1
- 150000004636 anthocyanins Chemical class 0.000 description 1
- 235000013405 beer Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 230000000903 blocking effect Effects 0.000 description 1
- 235000010633 broth Nutrition 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 239000000498 cooling water Substances 0.000 description 1
- 230000007797 corrosion Effects 0.000 description 1
- 238000005260 corrosion Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 239000000945 filler Substances 0.000 description 1
- 238000007667 floating Methods 0.000 description 1
- 238000011010 flushing procedure Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000019990 fruit wine Nutrition 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 229930014626 natural product Natural products 0.000 description 1
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- 238000005498 polishing Methods 0.000 description 1
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- 230000001105 regulatory effect Effects 0.000 description 1
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- 239000002904 solvent Substances 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 230000007704 transition Effects 0.000 description 1
- 238000009423 ventilation Methods 0.000 description 1
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02E—REDUCTION OF GREENHOUSE GAS [GHG] EMISSIONS, RELATED TO ENERGY GENERATION, TRANSMISSION OR DISTRIBUTION
- Y02E50/00—Technologies for the production of fuel of non-fossil origin
- Y02E50/10—Biofuels, e.g. bio-diesel
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- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The fruit vinegar fermentation device comprises a vinegar making machine and an online extraction device, wherein the vinegar making machine comprises a vinegar making tank, the online extraction device comprises an extraction tank, a discharge port of the vinegar making tank is connected with an inlet of a pumping pump through a first valve, an outlet pipeline of the pumping pump is divided into three paths, one path is connected with a distributing pipe in a filter basket through a second valve, the other path is connected with a second spraying ball in the extraction tank through a third valve, and the last path is connected with a first spraying ball of the vinegar making tank through a fourth valve; the bottom of the extraction tank is provided with a discharging pipe, an outlet at the lower end of the discharging pipe is divided into two paths, and one path is connected with a first spray ball through a fifth valve and a sixth valve; the other path is connected with the inlet of the pumping pump through a seventh valve; the method can effectively extract the pigment and the aroma of the exogenous materials on line, realize the integration of the color and the aroma of various raw materials through the extraction, the fermentation and the ageing processes, and realize the diversified production of the fruit vinegar products through the diversified flexible control of the extraction and the fermentation processes.
Description
Technical Field
The utility model relates to the technical field of fruit vinegar fermentation, in particular to a fruit vinegar fermentation device for online extraction of exogenous material pigments and aroma substances.
Background
During fruit vinegar fermentation, a vinegar preparation tank is filled with a filling material such as corncob and the like with a large amount of acetic acid bacteria, fruit wine is sprayed on the filling material from top to bottom, air circulates from bottom to top, and alcohol is oxidized into acetic acid. The prior art discloses the application number: the rapid automatic vinegar preparation machine of CN201120067839.9 comprises an upper can (crown shape), a lower can (crown shape), an upper can body, a false bottom, an air inlet pipeline and a lower can body; the upper can, the lower can, the upper can body, the false bottom and the lower can body are welded to form a stainless steel fermentation tank; the discharge hole of the lower tank body is connected with a spray ball at the top of the fixed biological fungus bed through a stainless steel pump and a stainless steel pipeline; the middle part of the stainless steel pipeline is provided with an outlet tap for finished acetic acid; the upper tank body is internally provided with a temperature sensor, the lower tank body is internally provided with a cooling coil pipe, the water inlet and the water outlet of the cooling coil pipe are connected with a cooling water pipeline, an optimal environment required by biological growth is automatically regulated under the control of a corrosion-resistant stainless steel fermentation tank technology through a welding technology, and the liquid of the beer is quickly fermented into acetic acid through the biological fermentation. However, the color and aroma of the existing fruit vinegar fermentation are easily limited by raw materials and processes, the related flavor and color may be insufficient, complex preparation based on the flavor and color is needed in the subsequent production of fruit vinegar beverage, and the corresponding flavor and pigment substances except the fermentation liquor are additionally added to increase the color, aroma and taste of the fruit vinegar product, but the operation has poor sensory effect due to poor fusion degree. If the process of adding exogenous substances to be blended can be advanced to the fermentation process, the fermentation liquid can be used as the extracting liquid to extract the fusion of color, aroma and taste substances in the fermentation and subsequent ageing processes, so that the coordination and stability of the flavor and the color are improved, and the optimization difficulty of the flavor and the taste of the corresponding fruit vinegar product is reduced. If the corresponding exogenous solid skin residue and the like are directly added into the fermentation tank instead of the extracting solution, the color, aroma and the like are increased, the surface of the corncob and the like are blocked, the acetic acid bacteria supply oxygen is caused, and the extracted skin residue cannot be separated from the corncob with the long-term bacterial film. Therefore, a fruit vinegar fermentation device for extracting exogenous material pigments and aroma substances on line is required to be designed to solve the problems.
Disclosure of Invention
The utility model aims to solve the technical problems in the background art, and provides a fruit vinegar fermentation device for extracting exogenous material pigment and aroma substances on line, which has reasonable structure, can effectively and flexibly extract pigment and aroma, can improve the color and luster degree of an extract liquid while keeping the aroma and the taste of the extract liquid, and then mixes the effective substances extracted by the extract liquid into a fermentation tank through reflux, so as to finish the fusion of various raw material colors and aroma in the fermentation and ageing processes, and improve the richness of the flavor of the product; the combination of the fermentation and the extraction process is flexible and controllable, and the acetic acid fermentation liquid can be directly utilized for reflux, or the acetic acid fermentation liquid can be utilized for reflux after being extracted by an extraction tank; in addition, the design has the function of cooling the solid-state fermentation zone by utilizing the refrigerated reflux liquid and the function of supplying oxygen to the fermentation zone by utilizing the air inlet pipeline. In order to achieve the above purpose, the technical scheme adopted by the utility model is as follows:
the fruit vinegar fermentation device comprises a vinegar making machine and an online extraction device, wherein the vinegar making machine comprises a vinegar making tank, the online extraction device comprises an extraction tank, a first spray ball is arranged above the interior of the vinegar making tank, a first false bottom and a cooling coil are arranged below the interior of the vinegar making tank, a water inlet and a water outlet of the cooling coil are connected with the cooling coil, and a discharge hole is formed in the bottom end of the vinegar making tank; the bottom discharge port of the vinegar making tank is connected with the inlet of the pumping pump through a first valve, the outlet pipeline of the pumping pump is divided into three paths, one path is connected with the distributing pipe in the filter basket through a second valve, the other path is connected with the second spraying ball in the extracting tank through a third valve, and the other path is connected with the first spraying ball of the vinegar making tank through a fourth valve; the bottom of the extraction tank is provided with a discharge pipe, an outlet at the lower end of the discharge pipe is divided into two paths, and one path of the discharge pipe is connected with a first spray ball of the vinegar making tank through a fifth valve and a sixth valve; the other path is connected with the inlet of the pumping pump through a seventh valve;
the upper part of the extraction tank is provided with a cover body; the second spray ball is positioned above the interior of the extraction tank, and a second false bottom is arranged below the interior of the extraction tank; the filter basket is arranged in the extraction tank and is positioned above the second false bottom.
Further, the first false bottom and the second false bottom are uniformly distributed with filter holes.
Further, a first heat preservation layer is arranged on the vinegar making tank; and a second heat insulation layer is arranged on the extraction tank.
Further, a cleaning liquid inlet pipe is arranged at the upper part of the extraction tank, an eighth valve is arranged on the cleaning liquid inlet pipe, and a ninth valve for emptying is arranged in the middle of a discharge pipe of the extraction tank; the bottom of the vinegar making tank is provided with a tenth valve for emptying.
Further, the distributing pipe is vertically arranged in the filter basket, and a plurality of spray holes are formed in the distributing pipe along the length direction of the distributing pipe.
Further, an air inlet pipeline is arranged in the vinegar making tank, the air inlet pipeline is positioned below the first false bottom and extends to the outside of the vinegar making tank, and an eleventh valve is arranged on the air inlet pipeline; the top of the vinegar making tank is provided with an exhaust port.
Further, a first temperature sensor is arranged below the first false bottom in the vinegar making tank, a second temperature sensor is arranged above the first false bottom in the vinegar making tank, and the first temperature sensor and the second temperature sensor are connected with a temperature automatic control instrument.
By adopting the technical scheme, the utility model has the following beneficial effects:
the fruit vinegar fermentation device for extracting exogenous material pigment and aroma substances on line has reasonable structure, can effectively extract pigment and aroma, and can improve the color and luster degree of the extract while keeping the aroma and taste of the extract. Through the connection design between the extraction tank and the pipeline arranged outside the vinegar making tank, fruit vinegar flowing out of the discharge port of the vinegar making tank can circulate through a bypass, and flow through a first valve, a pumping pump and a fourth valve and then flow out of a first spray ball in the vinegar making tank to realize self-circulation reflux; oxygen is introduced into the acetic acid bacteria in the solid fermentation area through the vent pipe to supply oxygen, so that normal fermentation of the acetic acid is ensured. The fruit vinegar flowing out of the bottom of the extraction tank can be self-circulated, and flows into the extraction tank through a seventh valve, a pumping pump, a second valve and a distributing pipe, so that the pigment and aroma substances of the materials in the extraction filter basket are enhanced, the enhanced extraction of the exogenous substances by using a small amount of fruit vinegar is realized, and the extracted color, aroma and substances are fully fused in the fermentation and subsequent aging processes; the fruit vinegar flowing out from the bottom of the vinegar making tank can flow through the first valve, the pumping pump and the third valve, and flows out from the second spray ball in the extraction tank to be mixed with the fruit vinegar in the vinegar making tank, so that the color, aroma and flavor of the fruit vinegar are integrated. The utility model can reduce the optimization difficulty of the flavor and the taste of the corresponding fruit vinegar product, improve the stability of the flavor and the color, realize the flexible adjustment of the dissolution degree of the coloring matters, the aroma, the tannins and other flavor-developing substances of the exogenous materials in the extraction unit, namely flexibly set the composition of the extracted exogenous materials, the frequency and the intensity of the extraction according to the requirements, and realize the diversified development of the fruit vinegar product through the flexible control of the composition.
The fruit vinegar fermentation device convenient for on-line extraction of pigment and aroma substances is convenient to use, the purpose of obtaining and retaining proper amounts of pigment and aroma substances in natural products according to product development needs can be achieved through the device, primary fermentation liquid of a vinegar preparation tank is used as a solvent to enter an extraction tank for extraction of exogenous materials, the color and the concentration of the fermentation liquid are moderately increased, the produced fruit vinegar fermentation liquid is mellow in taste, natural in fragrance and better in color, and nutrients such as anthocyanin are more, the product richness of fruit vinegar is increased, the product quality is improved, and the diversified development of fruit vinegar products is facilitated.
Drawings
FIG. 1 is a schematic diagram of a fruit vinegar fermentation device for on-line extraction of exogenous material pigments and aroma substances;
wherein, the reference numerals in the drawings are as follows: 1. preparing vinegar pot; 2. an extraction tank; 3. a first spray ball; 4. a first false bottom; 5. a cooling coil; 6. a water inlet; 7. a water outlet; 8. a first valve; 9. a pumping pump; 10. a second valve; 11. a filter basket; 12. a dispensing tube; 13. a third valve; 14. a second spray ball; 15. a fourth valve; 16. a fifth valve; 17. a sixth valve; 18. a seventh valve; 19. a second false bottom; 20. a first heat preservation layer; 21. a cleaning liquid inlet pipe; 22. an eighth valve; 23. a ninth valve; 24. a tenth valve; 25. a spray hole; 26. an air intake duct; 27. an eleventh valve; 28. an exhaust port; 29. a first temperature sensor; 30. a second temperature sensor; 31. a temperature automatic control instrument; 32. a second heat preservation layer;
Detailed Description
The following description of the embodiments of the present utility model will be made clearly and completely with reference to the accompanying drawings, in which it is apparent that the embodiments described are only some embodiments of the present utility model, but not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the utility model without making any inventive effort, are intended to be within the scope of the utility model.
In the description of the present utility model, it should be noted that, directions or positional relationships indicated by terms such as "center", "upper", "lower", "left", "right", "vertical", "horizontal", "inner", "outer", etc., are based on directions or positional relationships shown in the drawings, are merely for convenience of description and simplification of description, and do not indicate or imply that the apparatus or element to be referred to must have a specific direction, be constructed and operated in the specific direction, and thus should not be construed as limiting the present utility model; the terms "first," "second," "third," and the like, are used for descriptive purposes only and are not to be construed as indicating or implying relative importance, and furthermore, unless explicitly specified and limited otherwise, the terms "mounted," "connected," "coupled," and the like are to be construed broadly, and may be fixedly coupled, detachably coupled, or integrally coupled, for example; can be mechanically or electrically connected; can be directly connected or indirectly connected through an intermediate medium, and can be connected inside two elements. The specific meaning of the above terms in the present utility model will be understood in specific cases by those of ordinary skill in the art.
Referring to fig. 1, a fruit vinegar fermentation device for online extraction of exogenous material pigments and aroma substances comprises a vinegar making machine and an online extraction device, wherein the vinegar making machine comprises a vinegar making tank 1, the online extraction device comprises an extraction tank 2, a first spray ball 3 is arranged above the interior of the vinegar making tank 1, a first false bottom 4 and a cooling coil 5 are arranged below the interior of the vinegar making tank 1, solid fermentation of fillers such as upper corncobs is arranged above the surface of the first false bottom 4, lower liquid fermentation is arranged below the first false bottom 4, a water inlet 6 and a water outlet 7 of the cooling coil 5 are connected with the cooling coil 5, the cooling coil can cool and cool fermentation liquid when the temperature of fermentation liquid is higher than a fermentation temperature set value, and a discharge port is arranged at the bottom end of the vinegar making tank 1; the bottom discharge port of the vinegar making tank 1 is connected with the inlet of the pumping pump 9 through the first valve 8, the outlet pipeline of the pumping pump 9 is divided into three paths, and one path is connected with the distributing pipe 12 in the filter basket 11 through the second valve 10, so that the vinegar liquid can be conveniently and fully contacted with the materials, and the extraction rate of pigment and aroma substances is improved; one path is connected with a second spray ball 14 in the extraction tank 2 through a third valve 13 and is used for fusing acetic acid liquid with the extraction liquid and spraying and cleaning the extraction tank 2 in the later period, and the other path is connected with a first spray ball 3 of the vinegar making tank 1 through a fourth valve 15 and is used for realizing self circulation of the vinegar making tank 1 and cooling an upper immobilized fermentation layer of the vinegar making tank 1 through fermentation liquid with refrigeration and temperature control; the bottom of the extraction tank 2 is provided with a discharge pipe, an outlet at the lower end of the discharge pipe is divided into two paths, and one path of the outlet is connected with a first spray ball 3 of the vinegar preparation tank 1 through a fifth valve 16 and a sixth valve 17; the other path is connected with the inlet of the pumping pump 9 through a seventh valve 18;
the upper part of the extraction tank 2 is provided with a cover body which can be opened and closed; the second spray ball 14 is positioned above the inside of the extraction tank 2, and a second false bottom 19 is arranged below the inside of the extraction tank 2; the filter basket 11 is arranged inside the extraction tank 2 above the second false bottom 19. Exogenous materials such as sterilized pericarps, fruits or seeds are placed in the filter basket 11, and an openable basket cover is arranged on the filter basket 11; the arrangement of the filter basket 11 can prevent the fruit peel from floating due to overlarge buoyancy, and in the extraction process, the fruit peel is completely immersed into the fruit vinegar, so that the component extraction of the fruit peel is ensured, the leaching of pigments and aroma substances is facilitated, and the quality of the fruit vinegar is improved.
The first false bottom 4 and the second false bottom 19 are uniformly distributed with filtering holes, so that the liquid at the upper part of the false bottom can smoothly pass through, but the fruit residues and the like can not pass through the filtering holes, and unnecessary blockage caused by the entering of the fruit residues and the like into the pumping pump 9 is avoided.
An air inlet pipeline 26 is arranged in the vinegar making tank 1, the mouth of the air inlet pipeline 26 is higher than the liquid level at the lower part of the vinegar making tank 1, the air inlet pipeline 26 is positioned below the first false bottom 4 and extends to the outside of the vinegar making tank 1 to be connected with an air compressor (not shown in the figure) so as to provide oxygen, and an eleventh valve 27 is arranged on the air inlet pipeline 26; the top of the vinegar preparing tank 1 is provided with an exhaust port 28. The air inlet pipeline 26 and the filtering holes of the first false bottom 4 are supplied with oxygen which is proper for organisms, so that the oxygen deficiency of the solid state fermentation area is prevented, and the normal operation of the fruit vinegar fermentation is ensured.
Further, the vinegar making tank 1 and the extracting tank 2 are both provided with heat insulation layers, the vinegar making tank 1 is a first heat insulation layer 20, and the extracting tank 2 is a second heat insulation layer 32. The tank bodies of the vinegar making tank 1 and the extracting tank 2 are composed of an inner container, a heat preservation layer and a shell; mirror polishing the inner surface of the liner, wherein the welding parts adopt a flanging process and arc transition; the heat preservation layer is positioned in the middle layer.
Further, a tenth valve 24 for emptying is arranged at the bottom of the vinegar preparing tank 1, a cleaning liquid inlet pipe 21 is arranged at the upper part of the extracting tank 2, an eighth valve 22 is arranged on the cleaning liquid inlet pipe 21, and a ninth valve 23 for emptying is arranged in the middle of a discharge pipe of the extracting tank 2; the outlet of the extraction tank 2 is connected with the second spray ball 14 in the extraction tank 2 through a pipeline, so that spray flushing can be performed, a cleaning liquid inlet pipe 21 is arranged at the upper part of the extraction tank 2, and a ninth valve 23 for emptying is arranged on the extraction tank 2; when the interior of the extraction tank 2 needs to be cleaned after fermentation is finished, a worker inputs cleaning liquid and brushing water into the interior of the extraction tank 2 through the cleaning liquid inlet pipe 21, opens the seventh valve 18, the pumping pump 9 and the third valve 13, closes other valves, circularly sprays and cleans the interior of the extraction tank 2 by using the second spray ball 14, and the brushed liquid can be discharged through the ninth valve 23, so that the extraction tank 2 can be cleaned quickly and effectively.
A ninth valve 23 for emptying is arranged in the middle of the discharge pipe of the extraction tank 2; the outlet at the bottom of the discharging pipe of the extraction tank 2 is divided into two paths, and one path is connected with the first spray ball 3 of the vinegar making tank 1 through a fifth valve 16 and a sixth valve 17, so that the circulating extraction of a plurality of fruit vinegar fermentation broths from the vinegar making tank 1 to the extraction tank 2 is realized; the other path is connected with the inlet of the pumping pump 9 through a seventh valve 18 to form a circulating pipeline, so that the extraction strength can be increased by circulation when the extraction tank 2 is used for extracting the extract, and the extraction tank 2 can be sprayed and washed in a circulating manner when the cleaning liquid is injected into the extraction tank 2.
Further, the distributing pipe 12 is vertically disposed in the filter basket 11, and the distributing pipe 12 is provided with a plurality of spray holes 25 along the length direction thereof, so that not only can the acetic acid liquid be fully contacted with the material, but also the probability of blocking the spray holes 25 can be reduced.
Further, a first temperature sensor 29 is disposed below the first false bottom 4 in the vinegar making tank 1, a second temperature sensor 30 is disposed above the first false bottom 4 in the vinegar making tank 1, and the first temperature sensor 29 and the second temperature sensor 30 are connected with an automatic temperature control instrument 31.
The working principle and the using method of the utility model are as follows:
the utility model regulates the growing environment of the fungus bed in the optimal state under the control of computer technology, the fermentation process flow is to mount a fixed biological fungus bed (corncob can be used) on the first false bottom 4 in the vinegar making tank 1, ensure the ventilation smooth, inject the raw material of the wine mash into the tank under the first false bottom 4 into the vinegar making tank 1, start the pumping pump 9 to send the raw material of the wine mash in the vinegar making tank 1 to the first spray ball 3 to spray the fungus bed in the tank for fermentation, open the valve of the air inlet pipeline 26 and the air outlet 28, the air entering the vinegar making tank 1 enters the microorganism fungus bed above the first false bottom 4 through the filter hole of the first false bottom 4;
the temperature above and below the first false bottom 4 in the tank is detected by the first temperature sensor 29 and the second temperature sensor 30 respectively, the temperature is increased due to heat release when the upper corncob and other filling materials are piled up and fermented, when the temperature is higher than the set temperature, the automatic temperature control instrument 31 controls the starting of the cooling system, the first valve 8 and the fourth valve 15 are opened, the wine mash raw material with the set fermentation temperature at the lower layer of the vinegar making tank 1 is circularly sent to the first spray ball 3 to spray to cool the upper bacterial bed of the vinegar making tank 1, and when the solid temperature is reduced to the set temperature, the process is stopped. Meanwhile, the air inlet pipeline 26 is used for supplying proper oxygen to the microbial fermentation area, so that the oxygen deficiency of the solid fermentation area is prevented, and the normal operation of fruit vinegar fermentation is ensured; through temperature control and oxygen control, the normal fermentation of both solid state fermentation and liquid state fermentation under the condition of proper temperature and dissolved oxygen is ensured, so as to prepare an acetic acid solution;
according to the production requirement, if the color, smell and taste of the acetic acid solution are required to be added, exogenous materials such as pericarps and the like are added into the filter basket 11, a pipeline is switched, the first valve 8 and the second valve 10 are opened, other valves are closed, the acetic acid solution flows into the filter basket 11 of the extraction tank 2 from the vinegar preparation tank 1, the acetic acid solution is fully contacted with the materials in the filter basket 11 through the distributing pipe 12, the temperature in the extraction tank 2 is adjusted to be proper,
in the process of self-circulation of the extracting solution in the extracting tank 2, a seventh valve 18, a pumping pump 9 and a second valve 10 are opened, other valves are closed, and fruit vinegar circularly flows into the extracting tank 2 from the bottom of the extracting tank 2 so as to strengthen the pigment and aroma substances of the materials in the extracting filter basket 11, thereby realizing the strengthening extraction of the exogenous substances by using a small amount of fruit vinegar; further extracting pigment and aroma substances of the materials in the filter basket 11;
in the process of mixing the extracting solution in the extracting tank 2 with the fruit vinegar in the vinegar making tank 1, opening a fifth valve 16 and a sixth valve 17, closing other valves, inputting the extracting solution in the extracting tank 2 into the vinegar making tank 1, realizing the fusion of the exogenous extracting solution and the fermentation solution, and realizing the cooling of the solid fermentation zone; the eleventh valve 27 is opened, and a proper amount of oxygen is provided for fermenting organisms through the air inlet pipeline 26 and the filter holes of the first false bottom 4, so that the oxygen deficiency of the solid fermentation area is prevented, and the normal operation of fruit vinegar fermentation is ensured; the tenth valve 24 is opened to discharge the fruit vinegar after the fermentation and the fusion are completed;
when the interior of the extraction tank 2 is required to be cleaned after fermentation is completed, a worker opens the eighth valve 22, inputs cleaning liquid and brushing liquid into the interior of the extraction tank 2 through the cleaning liquid inlet pipe 21, opens the seventh valve 18, the pumping pump 9 and the third valve 13, closes other valves, then uses the second spray ball 14 to rapidly spray and clean the interior of the extraction tank 2, and the brushed liquid can be discharged through the ninth valve 23, so that the tank taking cleaning can be completed.
The foregoing description is directed to the preferred embodiments of the present utility model, but the embodiments are not intended to limit the scope of the utility model, and all equivalent changes or modifications made in the technical teaching of the present utility model shall fall within the scope of the utility model.
Claims (7)
1. A fruit vinegar fermentation device for extracting exogenous material pigment and aroma substances on line is characterized in that: the vinegar preparing machine comprises a vinegar preparing tank (1) and an online extracting device, wherein the online extracting device comprises an extracting tank (2), a first spray ball (3) is arranged above the interior of the vinegar preparing tank (1), a first false bottom (4) and a cooling coil (5) are arranged below the interior of the vinegar preparing tank (1), a water inlet (6) and a water outlet (7) of the cooling coil (5) are connected with the cooling coil (5), and a discharge hole is formed in the bottom end of the vinegar preparing tank (1); the bottom discharge port of the vinegar making tank (1) is connected with the inlet of the pumping pump (9) through a first valve (8), the outlet pipeline of the pumping pump (9) is divided into three paths, one path is connected with a distributing pipe (12) in the filter basket (11) through a second valve (10), the other path is connected with a second spraying ball (14) in the extracting tank (2) through a third valve (13), and the other path is connected with a first spraying ball (3) of the vinegar making tank (1) through a fourth valve (15); the bottom of the extraction tank (2) is provided with a discharge pipe, an outlet at the lower end of the discharge pipe is divided into two paths, and one path of the discharge pipe is connected with a first spray ball (3) of the vinegar making tank (1) through a fifth valve (16) and a sixth valve (17); the other path is connected with the inlet of the pumping pump (9) through a seventh valve (18);
a cover body is arranged at the upper part of the extraction tank (2); the second spray ball (14) is positioned above the interior of the extraction tank (2), and a second false bottom (19) is arranged below the interior of the extraction tank (2); the filter basket (11) is arranged in the extraction tank (2) and is positioned above the second false bottom (19).
2. The fruit vinegar fermentation device for extracting exogenous material pigments and aroma substances on line according to claim 1, wherein the fruit vinegar fermentation device is characterized in that: and filter holes are uniformly distributed on the first false bottom (4) and the second false bottom (19).
3. The fruit vinegar fermentation device for extracting exogenous material pigments and aroma substances on line according to claim 1, wherein the fruit vinegar fermentation device is characterized in that: the vinegar making tank (1) is provided with a first heat preservation layer (20); and a second heat insulation layer (32) is arranged on the extraction tank (2).
4. The fruit vinegar fermentation device for extracting exogenous material pigments and aroma substances on line according to claim 1, wherein the fruit vinegar fermentation device is characterized in that: the upper part of the extraction tank (2) is provided with a cleaning liquid inlet pipe (21), the cleaning liquid inlet pipe (21) is provided with an eighth valve (22), and the middle part of a discharge pipe of the extraction tank (2) is provided with a ninth valve (23) for emptying; the bottom of the vinegar making tank (1) is provided with a tenth valve (24) for emptying.
5. The fruit vinegar fermentation device for extracting exogenous material pigments and aroma substances on line according to claim 1, wherein the fruit vinegar fermentation device is characterized in that: the distributing pipe (12) is vertically arranged in the filter basket (11), and the distributing pipe (12) is provided with a plurality of spray holes (25) along the length direction of the distributing pipe.
6. The fruit vinegar fermentation device for extracting exogenous material pigments and aroma substances on line according to claim 1, wherein the fruit vinegar fermentation device is characterized in that: an air inlet pipeline (26) is arranged in the vinegar making tank (1), the air inlet pipeline (26) is positioned below the first false bottom (4) and extends to the outside of the vinegar making tank (1), and an eleventh valve (27) is arranged on the air inlet pipeline (26); an exhaust port (28) is arranged at the top of the vinegar making tank (1).
7. The fruit vinegar fermentation device for extracting exogenous material pigments and aroma substances on line according to claim 1, wherein the fruit vinegar fermentation device is characterized in that: the vinegar making tank (1) is internally provided with a first temperature sensor (29) below the first false bottom (4), the vinegar making tank (1) is internally provided with a second temperature sensor (30) above the first false bottom (4), and the first temperature sensor (29) and the second temperature sensor (30) are connected with an automatic temperature control instrument (31).
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202223465275.1U CN218969185U (en) | 2022-12-23 | 2022-12-23 | Fruit vinegar fermentation device for online extraction of exogenous material pigment and aroma substances |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202223465275.1U CN218969185U (en) | 2022-12-23 | 2022-12-23 | Fruit vinegar fermentation device for online extraction of exogenous material pigment and aroma substances |
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| Publication Number | Publication Date |
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| CN218969185U true CN218969185U (en) | 2023-05-05 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN202223465275.1U Active CN218969185U (en) | 2022-12-23 | 2022-12-23 | Fruit vinegar fermentation device for online extraction of exogenous material pigment and aroma substances |
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| Country | Link |
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| CN (1) | CN218969185U (en) |
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- 2022-12-23 CN CN202223465275.1U patent/CN218969185U/en active Active
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Effective date of registration: 20231227 Address after: 547000 intersection of Deyin Village, Chengdong Industrial Park, Dongmen Town, Luocheng Mulao Autonomous County, Hechi City, Guangxi Zhuang Autonomous Region Patentee after: Guangxi Dayi Ecological Food Co.,Ltd. Address before: 535011 No. 12 Binhai Avenue, Binhai New Town, Qinnan District, Qinzhou City, Guangxi Zhuang Autonomous Region Patentee before: BEIBU GULF University |