A production process of zero-additive fermented cooking wine

Abstract

The present invention relates to the technical field of cooking wine fermentation, and specifically to a production process of zero-additive fermented cooking wine, which is produced using a fermentation device; wherein the fermentation device comprises: a fermentation barrel, the bottom of which is fixedly connected to a fermentation funnel; a yeast discharge mechanism, the yeast discharge mechanism comprises a plurality of discharge rings fixedly connected to the inner wall of the fermentation barrel, each discharge ring being away from the outer peripheral surface of the fermentation barrel and having a plurality of groups of row holes in an annular array; a stirring and mixing mechanism, the stirring and mixing mechanism comprising a diversion barrel rotatably connected to the inside of the fermentation barrel. Yeast can be evenly discharged into various positions in the fermentation barrel through the discharge ring and the row holes in the yeast discharge mechanism. Since the discharge ring is in a circular ring shape, this design can ensure that the yeast is evenly distributed in the annular pipe, and since the row holes are located at both ends of the discharge ring, the yeast can be more evenly distributed to different positions in the malt koji, thereby achieving a more comprehensive distribution of the yeast in the malt koji.

Description

Technical Field

[0001] The invention relates to the technical field of cooking wine fermentation, and in particular to a production process of zero-additive fermented cooking wine. Background Art

[0002] Zero-additive fermented cooking wine is a healthy and natural alcoholic product. It adopts the traditional natural fermentation method, without adding any chemical substances, and is made by long-term natural fermentation of high-quality ingredients. Compared with traditional alcoholic products that add a lot of chemical substances, zero-additive fermented cooking wine uses malt koji and yeast for fermentation, and does not add any artificial synthetic pigments, flavors, preservatives and other chemicals during the production process. At the same time, it retains the nutritional components of the raw materials, which is more in line with modern people's demand for healthy food.

[0003] There is an existing production process for fermenting cooking wine with zero additives, and the existing yeast added to malt koji is usually directly introduced into the fermentation barrel from the injection port and mixed with the malt koji. Therefore, during use, since the malt koji itself has a certain density and complexity, a physical barrier is formed, resulting in less yeast content in the malt koji, while more yeast outside the malt koji, resulting in inconsistent yeast content inside and outside the malt koji. At the same time, during the fermentation of malt koji, yeast needs oxygen for aerobic respiration, so that the yeast can reproduce rapidly and increase in number, providing enough yeast for the subsequent fermentation of malt koji. However, the physical barrier formed by the malt koji itself hinders the full diffusion of oxygen to the inside, resulting in the original less yeast inside having difficulty in obtaining enough oxygen, while the more yeast outside obtaining enough oxygen, resulting in faster fermentation of the yeast outside the malt koji and slower fermentation inside, resulting in inconsistent overall fermentation process. Yeast with inconsistent fermentation inside and outside will produce different amounts and types of metabolites, such as alcohol, flavor substances, etc., which will make the quality and flavor of cooking wine different. Summary of the invention

[0004] In view of the above-mentioned shortcomings of the prior art, the present invention provides a production process for fermenting cooking wine with zero additives, which can effectively solve the problem that the prior art cannot make the yeast content inside and outside the malt koji inconsistent and cannot provide the same oxygen to the yeast inside and outside the malt koji.

[0005] To achieve the above objectives, the present invention is implemented through the following technical solutions:

[0006] The present invention provides a production process of zero-additive fermented cooking wine, which is produced using a fermentation device;

[0007] The fermentation device includes:

[0008] Fermentation barrels;

[0009] A yeast discharge mechanism, the yeast discharge mechanism comprising a plurality of discharge rings fixedly connected to the inner wall of the fermentation barrel, the discharge rings being a hollow structure and being vertically distributed on the inner wall of the fermentation barrel, the discharge rings being arranged in an annular array away from the outer curved surface of the fermentation barrel with a plurality of groups of holes, each group of the holes having at least three holes, and the plurality of groups of the holes being distributed up and down;

[0010] A stirring and mixing mechanism, the stirring and mixing mechanism comprises a diverter barrel rotatably connected to the inside of a fermentation barrel, a plurality of groups of vibration positioning rods are fixedly connected to the outer circumference of the diverter barrel in an array, the number of each group of vibration positioning rods is at least three, and each group of vibration positioning rods is evenly distributed on the radial line of the diverter barrel, the vibration positioning rod is a hollow structure, the inner wall of the vibration positioning rod is evenly fixedly connected with a plurality of vibration circles along the length direction, two adjacent vibration positioning rods in each group are relatively fixedly connected with a plurality of connecting columns, and a plurality of connecting columns on different vibration positioning rods are commonly fixedly connected with a stirring frame, and a plurality of groups of diverter and mixing components are arranged on the outer circumference of the diverter barrel and between every two adjacent stirring frames;

[0011] An airflow delivery mechanism, the airflow delivery mechanism comprises a delivery pipe connected to the output end of the oxygen machine, the outer circumference of the delivery pipe located in the diversion barrel is airtightly fixedly sleeved with at least two airflow barrels, and a separation plate is airtightly fixedly fixed at the position of the bisector line of the inner surface of the airflow barrel and the outer surface of the delivery pipe;

[0012] The production process based on the fermentation device is as follows:

[0013] S1. Yeast discharge, the yeast is transported from the yeast storage to the yeast discharge mechanism;

[0014] S2. The yeast and malt koji are mixed by stirring and mixing the yeast and malt koji transported to the fermentation tank;

[0015] S3. Oxygen delivery: the oxygen generator delivers the filtered air to the stirring and mixing mechanism through the airflow delivery mechanism, and then delivers it to the inner and outer positions of the fermentation barrel through the stirring and mixing mechanism, so that the yeast inside and outside the fermentation barrel can obtain uniform oxygen to ensure that the fermentation speed inside and outside the malt koji remains consistent.

[0016] Preferably, the bottom of the fermentation barrel is fixedly connected to a fermentation funnel, and the outer peripheral surface of the fermentation funnel is fixedly connected to an electric control valve;

[0017] A surrounding groove is formed around the center of the outer curved surface of the discharge ring, and a confluence pipe is fixedly connected to the outer peripheral surface of the fermentation barrel. The confluence pipe is composed of a main pipe and a plurality of branch pipes connected to the main pipe. Each of the discharge rings forms a discharge cavity with the inner wall of the fermentation barrel, and the branch pipes are connected to the discharge cavity one by one.

[0018] The outer peripheral surface of the fermentation barrel close to the confluence pipe is fixedly connected with a yeast storage device, and the yeast storage device is connected with the main pipe through a hose.

[0019] Preferably, an elastic rope is fixedly connected to the top of the vibration circle, an impact cone is fixedly connected to one end of the elastic rope away from the vibration circle, a weight ball is fixedly connected to the side of the impact cone away from the elastic rope, at least one struck ball is fixed to the inner circumference of the vibration circle, and the impact cone collides with at least one struck ball during the swinging process;

[0020] The inner walls on both sides of the mixing frame are vertically arrayed and fixedly connected with multiple pairs of first oblique partition plates and second oblique partition plates, and the first oblique partition plates and the second oblique partition plates are relatively inclined. A plurality of inclined paddles are horizontally arrayed and fixedly connected with each pair of the first oblique partition plates and the second oblique partition plates on the opposite side.

[0021] Preferably, the number of each group of the diverting and mixing components is at least three, and each group of the diverting and mixing components is evenly distributed on the radial line of the diverting barrel, and each group of the diverting and mixing components corresponds to the position of the stirring frame.

[0022] Preferably, the diversion mixing assembly includes a fixed rod fixedly connected to the outer circumference of the diversion barrel in a linear array, the fixed rod is a hollow structure, the outer circumference of the fixed rod is fixedly connected with a plurality of porous discs, the outer circumference of the fixed rod is fixedly connected with a plurality of mixing discs, and the number of the porous discs is the same as the number of the mixing discs, the porous discs and the mixing discs are alternately arranged on the outer circumference of the fixed rod, the end of the fixed rod away from the diversion barrel is fixedly connected with a stabilizing rod, the side of the stabilizing rod away from the fixed rod is fixedly connected with a plurality of positioning columns, the number of the positioning columns corresponds to the position of the discharge ring, and the side of the positioning column away from the stabilizing rod is in magnetic contact with the surrounding groove.

[0023] Preferably, an adsorption disk is fixedly connected to the inner top of the fermentation funnel, and fixed grooves of inconsistent specifications are provided on the surface of the adsorption disk, and the width of the fixed groove decreases from the outer periphery of the adsorption disk to the center of the adsorption disk. The fixed groove is rollingly connected to a plurality of barrier balls that match its width, and the spacing between each barrier ball is exactly the maximum volume of the malt koji. A connecting disk is rotatably connected to the center of the adsorption disk, and a rotating groove is provided at the center of the connecting disk. The upper end of the connecting disk is fixedly connected to the bottom of the diversion barrel, and a motor is fixedly connected to the bottom of the fermentation funnel, and an output end of the motor is fixedly connected to an output shaft, and the output shaft passes through the fermentation funnel and is airtightly rotatably connected to the fermentation funnel and the rotating groove, and the end of the output shaft away from the motor is fixedly connected to the bottom of the diversion barrel.

[0024] Preferably, the inner top end of the diverter barrel is air-tightly sleeved with a stabilizing column, the delivery pipe passes through the stabilizing column and extends to the interior of the diverter barrel, the interior of the diverter barrel is fixedly connected with at least three sealing disks at intervals, and the number of sealing disks is one more than the number of airflow barrels, each of the airflow barrels is located between two adjacent sealing disks, and the outer peripheral surface of the airflow barrel is symmetrically provided with two annular openings about the separating disk, and the annular openings are air-tightly fixedly connected with a diverter ring, the separating disk divides the airflow barrel into two air cavities, a fixed disk and a plurality of airflow buffer components are symmetrically arranged in the two air cavities, and at least one group of air holes are symmetrically provided on the outer peripheral surface of the delivery pipe located in the two air cavities and on the side of the fixed disk away from the separating disk.

[0025] Preferably, the airflow buffer assembly includes an exhaust cone fixedly connected to one side of the separation plate, the exhaust cone being a hollow structure, an air intake plate being fixedly connected to the side of the top of the exhaust cone away from the separation plate, the air intake plate being a hollow structure, a plurality of guide grooves are arranged in an array around the inner circumference of the air intake plate, a plurality of airflow columns are arranged in an array around the outer circumference of the air intake plate, circular disks are fixedly connected to the upper and lower ends of the air intake plate, a plurality of diamond-shaped air grooves are provided on the surface of the circular disk, and the positions of the diamond-shaped air grooves in the upper and lower circular disks are staggered, a support column is fixedly connected to the middle of the air intake disk, a streamlined stirring member is rotatably connected to the support column and the opposite surface of the bottom of the exhaust cone, and a plurality of exhaust grooves are provided around the outer side surface of the exhaust cone.

[0026] Compared with the known prior art, the technical solution provided by the present invention has the following beneficial effects:

[0027] 1. The production process of the zero-additive fermented cooking wine can evenly discharge the yeast into various positions in the fermentation barrel through the discharge ring and the discharge holes in the yeast discharge mechanism, so that each position of the malt koji in the fermentation barrel can obtain the same number of yeasts. Among them, since the discharge ring is in a circular ring shape, this design can ensure that the yeast is evenly distributed in the annular pipe, so the discharge ring can accurately control the amount of yeast added, so as to better control the amount of yeast discharged into the fermentation barrel, so as to avoid the situation where the fermentation effect of the malt koji is poor due to adding too much or too little yeast, and the discharge holes are located at both ends of the discharge ring, so the yeast can be more evenly distributed to different positions in the malt koji, because the yeast discharged from the upper discharge holes can make the yeast spread to the upper end, and the yeast discharged from the lower discharge holes can make the yeast spread to the lower end, so as to achieve a more comprehensive distribution of the yeast in the malt koji.

[0028] 2. The production process of the zero-additive fermented cooking wine can realize the uniform fermentation of yeast inside and outside the malt koji in the fermentation barrel through the vibration positioning rod, the stirring frame and the diversion mixing component in the stirring and mixing mechanism, wherein the stirring frame can realize the stirring and mixing of the yeast and the malt koji in the fermentation barrel, so that relatively the same yeast can be obtained inside and outside the malt koji to reduce the difference in yeast content inside and outside the malt koji, and the diversion mixing component can stir and mix the yeast and the malt koji, and can also uniformly transport the oxygen required for yeast propagation and fermentation to the inside and outside of the malt koji, so that the yeast inside and outside the malt koji can obtain relatively equal oxygen, so that the fermentation process of the yeast inside and outside the malt koji can be unified, wherein the vibration positioning rod is used to fix the stirring frame, and when the vibration circle inside the vibration ring rotates by stirring, the rotational force generated causes the impact cone in the vibration circle to collide with the struck ball, so that the vibration positioning rod vibrates, and the vibration of the vibration positioning rod can promote the mixing of the yeast and the liquid in the malt koji, improve the dissolution efficiency of the yeast, and the vibration of the vibration rod can promote the dissolution of oxygen in the malt koji liquid, so that the oxygen is more easily absorbed by the yeast and the malt koji, improve the oxygen utilization efficiency, and promote the fermentation of the yeast and the malt koji.

[0029] 3. The production process of the zero-additive fermented cooking wine, the airflow barrel and the airflow buffer component in the airflow conveying mechanism can realize stable airflow and precise discharge of oxygen input into the malt koji, wherein the airflow barrel is used to limit the oxygen transported by the conveying pipe, thereby forcing the transported oxygen to be processed by the airflow buffer component before it can be discharged into the malt koji through the diversion mixing component, and the airflow buffer component is mainly used to stabilize the transported airflow, because the oxygen will form an unstable airflow in the conveying pipe due to the pressure wave during transportation, and the unstable airflow is prone to turbulence and vortex phenomena, which will cause the speed and direction of the airflow to change irregularly. These irregular movements will cause the airflow to be unable to maintain uniformity and cause instability during the discharge process, resulting in the diversion mixing components at different positions unable to receive the same oxygen, so the airflow buffer component can buffer and stabilize the unstable airflow to reduce the turbulence and vortex phenomena generated by the unstable airflow, thereby enhancing the stability of oxygen delivery to the diversion mixing components at different positions. BRIEF DESCRIPTION OF THE DRAWINGS

[0030] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings required for use in the embodiments or the prior art descriptions are briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention, and for ordinary technicians in this field, other drawings can be obtained based on these drawings without creative work.

[0031] Figure 1 It is a schematic diagram of the overall structure of the present invention;

[0032] Figure 2 It is a structural schematic diagram of the overall cross section of the present invention;

[0033] Figure 3 This is a schematic diagram of the structure inside the fermentation barrel of the present invention;

[0034] Figure 4 It is a schematic diagram of the structure of the yeast discharge mechanism of the present invention;

[0035] Figure 5 It is a structural schematic diagram of the stirring and mixing mechanism of the present invention;

[0036] Figure 6 It is a structural schematic diagram of the stabilizer bar of the present invention;

[0037] Figure 7 It is a schematic diagram of the structure of the airflow mixing vibration of the present invention;

[0038] Figure 8 It is a structural schematic diagram of the adsorption disk of the present invention;

[0039] Fig. 9 It is a structural schematic diagram of the stirring frame of the present invention;

[0040] Fig.10 It is a structural schematic diagram of the air flow conveying mechanism of the present invention;

[0041] Fig.11 It is a structural schematic diagram of the cross section of the airflow barrel of the present invention;

[0042] Fig.12 It is a structural schematic diagram of the cross section of the flow buffer component of the present invention.

[0043] Reference numerals: 1, fermentation barrel; 11, fermentation funnel; 12, electric control valve;

[0044] 2. Yeast discharge mechanism; 21. Discharge ring; 22. Discharge hole; 23. Surrounding groove; 24. Converging pipe;

[0045] 3. Stirring and mixing mechanism; 31. Diverter barrel; 32. Vibration positioning rod; 33. Diverter and mixing assembly; 331. Fixing rod; 332. Perforated disc; 333. Mixing disc; 34. Stabilizing rod; 341. Positioning column; 35. Vibration ring; 351. Elastic rope; 352. Impact cone; 353. Weight ball; 354. Hit ball; 36. Stirring frame; 361. Connecting column; 362. First oblique partition plate; 363. Second oblique partition plate; 364. Inclined paddle; 37. Adsorption disc; 371. Blocking ball; 372. Connecting disc;

[0046] 4. air flow conveying mechanism; 41. conveying pipe; 411. air hole; 42. stabilizing column; 43. sealing plate; 44. air flow barrel; 441. separating plate; 45. diverter ring; 46. fixing plate; 47. air flow buffer assembly; 471. air inlet plate; 472. guide groove; 473. air flow column; 474. supporting column; 475. streamlined stirring element; 476. exhaust cone;

[0047] 5. Motor; 6. Oxygen generator; 7. Yeast storage. DETAILED DESCRIPTION

[0048] In order to make the purpose, technical solution and advantages of the embodiments of the present invention clearer, the technical solution in the embodiments of the present invention will be clearly and completely described below in conjunction with the drawings in the embodiments of the present invention. Obviously, the described embodiments are part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0049] The present invention will be further described below in conjunction with the embodiments.

[0050] Example: Refer to Figures 1 to 12 , a production process of zero-additive fermented cooking wine, the production process uses a fermentation device for production; wherein the fermentation device comprises:

[0051] Fermentation barrel 1;

[0052] The yeast discharge mechanism 2 includes a plurality of discharge rings 21 fixedly connected to the inner wall of the fermentation barrel 1. The discharge rings 21 are hollow structures and are vertically distributed on the inner wall of the fermentation barrel 1. The discharge rings 21 are away from the outer curved surface of the fermentation barrel 1 and are provided with a plurality of groups of row holes 22 in an annular array. Each group of row holes 22 has at least three rows, and the plurality of groups of row holes 22 are distributed up and down.

[0053] The stirring and mixing mechanism 3 comprises a diverter barrel 31 rotatably connected to the inside of the fermentation barrel 1, a plurality of groups of vibration positioning rods 32 are fixedly connected to the outer peripheral surface of the diverter barrel 31 in an array, the number of each group of vibration positioning rods 32 is at least three, and each group of vibration positioning rods 32 is evenly distributed on the radial line of the diverter barrel 31, the vibration positioning rods 32 are hollow structures, the inner wall of the vibration positioning rods 32 is evenly fixedly connected with a plurality of vibration rings 35 along the length direction, two adjacent vibration positioning rods 32 in each group are relatively fixedly connected with a plurality of connecting columns 361, and a plurality of connecting columns 361 on different vibration positioning rods 32 are commonly fixedly connected with a stirring frame 36, and a plurality of groups of diverter and mixing components 33 are arranged on the outer peripheral surface of the diverter barrel 31 and between every two adjacent stirring frames 36;

[0054] The airflow conveying mechanism 4 includes a conveying pipe 41 connected to the output end of the oxygen machine 6, and the outer peripheral surface of the conveying pipe 41 located in the diversion barrel 31 is airtightly fixedly sleeved with at least two airflow barrels 44, and a separation plate 441 is airtightly fixedly fixed at the position of the dividing line of the inner surface of the airflow barrel 44 and the outer surface of the conveying pipe 41;

[0055] The production process based on the fermentation device is as follows:

[0056] S1. Yeast discharge, the yeast is transported from the yeast storage 7 to the yeast discharge mechanism 2;

[0057] S2. The yeast and malt koji are mixed by stirring and mixing the yeast and malt koji transported to the fermentation tank 1 by the stirring and mixing mechanism 3;

[0058] S3. Oxygen delivery. The oxygen generator 6 delivers the filtered air to the stirring and mixing mechanism 3 through the airflow delivery mechanism 4, and then delivers it to the inner and outer positions of the fermentation barrel 1 through the stirring and mixing mechanism 3, so that the yeast inside and outside the fermentation barrel 1 can obtain uniform oxygen to ensure that the fermentation speed inside and outside the koji remains consistent.

[0059] When it is necessary to discharge the yeast, the discharge ring 21 can be used to evenly discharge the yeast into various positions in the fermentation barrel 1, so that each position storing the malt koji in the fermentation barrel 1 can obtain the same number of yeasts, so as to facilitate the subsequent mixing mechanism 3 to mix the yeast and the malt koji. The circular shape of the discharge ring 21 can ensure that the yeast is evenly distributed in the discharge ring 21, and a plurality of groups of discharge holes 22 are provided in the discharge ring 21, so that the yeast can be evenly distributed in various positions in the malt koji, thereby achieving even distribution of the yeast inside and outside the malt koji.

[0060] When the yeast and malt koji need to be stirred and mixed, the diverter barrel 31 rotates through the motor 5, thereby driving the vibration positioning rod 32, the stirring frame 36 and the diverter mixing assembly 33 alternately arranged on the outer peripheral surface of the diverter barrel 31 to rotate, wherein the vibration positioning rod 32 is used to fix and support the stirring frame 36, so when the vibration positioning rod 32 vibrates due to the force generated by the rotation, the stirring frame 36 fixed thereto will also vibrate synchronously, so that the distribution of yeast inside and outside the malt koji will be more uniform and the quantity will be more consistent.

[0061] When it is necessary to deliver oxygen to the yeast, the oxygen delivered by the delivery pipe 41 will be restricted by the airflow barrel 44, thereby increasing the air pressure in the airflow barrel 44, thereby forcing the oxygen in the airflow barrel 44 to smoothly enter the airflow buffer component 47. Because the delivery pipe 41 has a curved part in the structure of the delivery pipe 41 during the process of delivering oxygen, resistance, turbulence and the like occur in the airflow in the pipeline, which in turn causes the oxygen to enter the airflow barrel 44 and cause the airflow to be unstable, and the airflow buffer component 47 can stabilize the oxygen.

[0062] Reference Figures 1 to 4 The bottom of the fermentation barrel 1 is fixedly connected to a fermentation funnel 11, and the outer peripheral surface of the fermentation funnel 11 is fixedly connected to an electric control valve 12;

[0063] A surrounding groove 23 is formed around the center of the outer curved surface of the discharge ring 21, and a confluence pipe 24 is fixedly connected to the outer peripheral surface of the fermentation barrel 1. The confluence pipe 24 is composed of a main pipe and a plurality of branch pipes connected to the main pipe. Each discharge ring 21 forms a discharge cavity with the inner wall of the fermentation barrel 1, and the branch pipes are connected to the discharge cavity one by one.

[0064] A yeast storage 7 is fixedly connected to the outer peripheral surface of the fermentation barrel 1 near the confluence pipe 24, and the yeast storage 7 is connected to the main pipe through a hose.

[0065] When the yeast needs to be discharged, the yeast is stored inside the yeast storage 7, and the yeast is transported to the discharge ring 21 located at different positions in the fermentation barrel 1 through the main pipe and the branch pipe in the confluence pipe 24, and a certain uniform magnetism is formed in the surrounding groove 23, which can be used to stably fix the diversion mixing component 33 to avoid damage to the diversion mixing component 33 due to the pressure of the malt during operation.

[0066] Reference Figure 5 , Figures 7 to 9 An elastic rope 351 is fixedly connected to the top of the vibration circle 35, an impact cone 352 is fixedly connected to the end of the elastic rope 351 away from the vibration circle 35, a weight ball 353 is fixedly connected to the side of the impact cone 352 away from the elastic rope 351, at least one struck ball 354 is fixed to the inner circumference of the vibration circle 35, and the impact cone 352 collides with at least one struck ball 354 during the swinging process;

[0067] The inner walls on both sides of the mixing frame 36 are vertically arrayed and fixedly connected with multiple pairs of first oblique partition plates 362 and second oblique partition plates 363, and the first oblique partition plates 362 and the second oblique partition plates 363 are relatively inclinedly arranged, and a plurality of inclined paddles 364 are horizontally arrayed and fixedly connected on the opposite side of each pair of first oblique partition plates 362 and the second oblique partition plates 363.

[0068] The number of each group of flow-dividing and mixing components 33 is at least three, and each group of flow-dividing and mixing components 33 is evenly distributed on the radial line of the flow-dividing barrel 31 , and each group of flow-dividing and mixing components 33 corresponds to the position of the stirring frame 36 .

[0069] When vibration stirring is required, the impact cone 352 inside the vibration positioning rod 32 swings due to the rotational force, which causes the impact cone 352 to collide with the struck ball 354. Since the constituent materials of the impact cone 352 and the struck ball 354 are both elastic metals, a rebound effect is achieved, and under the elastic traction of the elastic rope 351, the impact cone 352 continuously collides with the struck ball 354, thereby generating vibration, thereby mixing the yeast and malt more evenly.

[0070] Reference Figures 5 to 7 The diversion and mixing assembly 33 includes a fixed rod 331 fixedly connected to the outer circumference of the diversion barrel 31 in a linear array. The fixed rod 331 is a hollow structure. A plurality of porous discs 332 are fixedly connected to the outer circumference of the fixed rod 331. A plurality of mixing discs 333 are fixedly connected to the outer circumference of the fixed rod 331, and the number of the porous discs 332 and the mixing discs 333 are the same. The porous discs 332 and the mixing discs 333 are alternately arranged on the outer circumference of the fixed rod 331. A stabilizing rod 34 is fixedly connected to one end of the fixed rod 331 away from the diversion barrel 31. A plurality of positioning posts 341 are fixedly connected to the side of the stabilizing rod 34 away from the fixed rod 331. The number of the positioning posts 341 corresponds to the number of positions of the discharge ring 21. The side of the positioning posts 341 away from the stabilizing rod 34 is in magnetic contact with the surrounding groove 23.

[0071] When oxygen mixing is required, since the fixed rod 331 in the diversion mixing assembly 33 is connected to the diversion barrel 31, the oxygen in the diversion barrel 31 will be transmitted to the fixed rod 331, and the outer peripheral surface of the fixed rod 331 is alternately provided with porous discs 332 and mixing discs 333, wherein the porous disc 332 is made of porous metal, so the porous disc 332 and the fixed rod 331 are connected, mainly for discharging oxygen from the porous disc 332, and the mixing disc 333 has evenly distributed irregular corners, and the alternating arrangement of the mixing disc 333 and the porous disc 332 ensures that the fermentation process of the yeast inside and outside the koji is consistent.

[0072] Reference Figure 1 , Figure 5 , Figure 8The inner top of the fermentation funnel 11 is fixedly connected to an adsorption disk 37, and the surface of the adsorption disk 37 is provided with fixed grooves of inconsistent specifications. The width of the fixed groove decreases from the outer periphery of the adsorption disk 37 to the center of the adsorption disk 37. The fixed groove is rollingly connected to a plurality of barrier balls 371 that match its width, and the spacing between each barrier ball 371 is exactly the maximum volume of the malt koji. The center position of the adsorption disk 37 is rotatably connected to a connecting disk 372, and a rotating groove is provided at the center position of the connecting disk 372. The upper end of the connecting disk 372 is fixedly connected to the bottom of the diversion barrel 31, and the bottom of the fermentation funnel 11 is fixedly connected to a motor 5, and the output end of the motor 5 is fixedly connected to an output shaft, the output shaft passes through the fermentation funnel 11 and is airtightly rotatably connected to the fermentation funnel 11 and the rotating groove, and the end of the output shaft away from the motor 5 is fixedly connected to the bottom of the diversion barrel 31.

[0073] When it is necessary to filter the cooking wine, the adsorption plate 37 is mainly used to separate the malt koji from the fermented cooking wine, so that the cooking wine passes through the adsorption plate 37 into the fermentation funnel 11 for storage, and the barrier balls 371 in the adsorption plate 37 are mainly used to block the malt koji so that only the cooking wine can pass through, and the spacing between the barrier balls 371 is just the maximum volume of the malt koji, and the cooking wine stored in the fermentation funnel 11 is discharged from the electric control valve 12.

[0074] Reference Figure 10 to Figure 11 The inner top end of the diverter barrel 31 is airtightly sleeved with a stabilizing column 42, the delivery pipe 41 passes through the stabilizing column 42 and extends to the interior of the diverter barrel 31, and the interior of the diverter barrel 31 is fixedly connected with at least three sealing disks 43 at intervals, and the number of sealing disks 43 is one more than the number of airflow barrels 44, and each airflow barrel 44 is located between two adjacent sealing disks 43, and the outer peripheral surface of the airflow barrel 44 is symmetrically provided with two annular openings about the separating disk 441, and a diverter ring 45 is airtightly fixedly connected at the annular openings, and the separating disk 441 divides the airflow barrel 44 into two air cavities, and a fixed disk 46 and a plurality of airflow buffer components 47 are symmetrically arranged in the two air cavities, and at least one group of air holes 411 are symmetrically provided on the outer peripheral surface of the delivery pipe 41 located in the two air cavities and on the side of the fixed disk 46 away from the separating disk 441.

[0075] When oxygen needs to be delivered, the oxygen machine 6 delivers the oxygen inside it to the airflow barrel 44 through the delivery pipe 41, and stratifies and restricts the oxygen entering the airflow barrel 44 through the fixed disk 46 in the airflow barrel 44, thereby enhancing the internal air pressure, forcing the oxygen in the airflow barrel 44 to smoothly enter the airflow buffer component 47, thereby achieving buffering and discharge of the mixed oxygen, and the diverter ring 45 can discharge the buffered oxygen from the airflow barrel 44, and the position of the airflow buffer component 47 is exactly in the air sealing cavity formed by the sealing disk 43, thereby achieving stable airflow delivery into the diverter mixing component 33.

[0076] Reference Figure 11 to Figure 12The airflow buffer component 47 includes an exhaust cone 476 fixedly connected to one side of the separation plate 441, the exhaust cone 476 is a hollow structure, and an air intake plate 471 is fixedly connected to the side of the top of the exhaust cone 476 away from the separation plate 441, the air intake plate 471 is a hollow structure, and a plurality of guide grooves 472 are arranged in an array around the inner circumference of the air intake plate 471, and a plurality of airflow columns 473 are arranged in an array around the outer circumference of the air intake plate 471, and a circular disk is fixedly connected to the upper and lower ends of the air intake plate 471, and a plurality of diamond-shaped air grooves are provided on the surface of the circular disk, and the positions of the diamond-shaped air grooves in the upper and lower circular disks are staggered, and a support column 474 is fixedly connected to the middle of the air intake plate 471, and a streamlined stirring member 475 is rotatably connected to the support column 474 and the opposite surface of the bottom of the exhaust cone 476, and a plurality of exhaust grooves are provided around the outer side surface of the exhaust cone 476.

[0077] When stable oxygen is needed, oxygen will first pass through the air inlet disk 471 of the air flow buffer assembly 47, and the diamond-shaped air grooves opened at both ends of the air inlet disk 471 are staggered in position. The staggered diamond-shaped air grooves can promote the mixing and distribution of the airflow in the air inlet disk 471, making the airflow more uniform, and the guide groove 472 on the inner wall of the air inlet disk 471 has an elliptical cross-section, which can change the dynamic characteristics of the airflow and help reduce the generation and propagation of turbulence. Then, the oxygen enters the exhaust cone 476 and drives the streamlined stirring element 475 in the exhaust cone 476 to rotate through the airflow, thereby enhancing the stability of the airflow.

[0078] The operating principle of this embodiment is as follows:

[0079] The first step: putting the processed malt koji into the fermentation barrel 1, and then starting the equipment. At this time, the yeast storage 7 starts to start conveying. The yeast storage 7 conveys the yeast stored in the yeast storage 7 to the discharge ring 21 on the inner wall of the diversion barrel 31 through the hose and the connecting pipe 24. The discharge holes 22 of the discharge ring 21 can evenly discharge the yeast to each position outside the malt koji in the fermentation barrel 1, so that each position outside the malt koji can get the same number of yeast, thereby avoiding the following situation: due to the uneven distribution of yeast in the malt koji, and the uneven distribution of malt koji will cause some areas of the malt koji to contain less yeast, resulting in slow fermentation speed, insufficient fermentation degree or unsatisfactory quality and taste of the fermented cooking wine.

[0080] Among them, the reason why the discharge ring 21 can evenly discharge the yeast to every position of the malt koji is:

[0081] The discharge ring 21 is in a circular ring shape, and the design of the circular ring-shaped discharge ring 21 can form a circulating convection inside the yeast, promote the movement of the yeast inside the discharge ring 21, and at the same time, there are no sharp corners or dead corners inside the circular ring, and the resistance encountered by the yeast when moving inside is relatively small, so that the yeast will not stay in a specific area of ​​the container for too long, so that it is easier to be evenly discharged through the discharge holes 22, and the discharge holes 22 are located at both ends of the discharge ring 21. The design of the discharge holes 22 at both ends can make the yeast more evenly distributed to different positions in the malt koji, and at the same time, the design of the discharge holes 22 at both ends can also increase the contact area between the yeast and the malt koji, and promote the full mixing and absorption of the yeast and the nutrients in the malt koji. This helps to improve the utilization rate of the yeast and allows the yeast to participate in the fermentation process more effectively.

[0082] Step 2: When the yeast storage device 7 starts to convey, the motor 5 is also started synchronously, thereby driving the diversion barrel 31 to rotate. At the same time, the vibration positioning rod 32, the stirring frame 36 and the diversion mixing assembly 33 alternately arranged on the outer peripheral surface of the diversion barrel 31 also rotate accordingly. The vibration positioning rod 32 is mainly used to fix and support the stirring frame 36, but a vibration ring 35 is arranged inside the vibration positioning rod 32. When the vibration positioning rod 32 rotates under the drive of the diversion barrel 31, the impact cone 352 fixed by the elastic rope 351 in the vibration ring 35 begins to swing under the action of the rotational force. Since the elastic rope 351 is made of elastic material, it is extended with the force generated when the impact cone 352 swings, so that the impact cone 352 collides with the hit ball 354 in the vibration ring 35. Since the constituent materials of the impact cone 352 and the hit ball 354 are elastic metals (such as high carbon steel and stainless steel), these metals can return to their original shapes after being acted upon by external forces. The elastic rope 351 is used to pull the impact cone 352 to make a reciprocating swinging motion, so that the impact cone 352 continuously collides with the hit ball 354, so that the vibration circle 35 vibrates. The vibration circle 35 is fixed inside the vibration positioning rod 32, so the vibration generated by the vibration circle 35 will be transmitted to the vibration positioning rod 32, so that the vibration positioning rod 32 vibrates. In addition, since the stirring frame 36 is connected with the vibration positioning rod 32 to realize synchronous rotation with the diversion barrel 31, the stirring frame 36 will also vibrate synchronously, and the vibration of the vibration positioning rod 32 can promote the stirring effect of the stirring frame 36, because the vibration positioning rod 32 will generate a high-frequency vibration when it vibrates. This vibration will cause the yeast and malt koji in the mixing tank to continuously rub and collide with each other, thereby increasing the contact area between them, so that the nutrients in the yeast and malt koji are fully contacted and mixed, which helps to improve the reaction and fermentation of the yeast and other components in the malt koji.

[0083] Among them, the stirring frame 36 is mainly used to stir the yeast and the malt koji so that the yeast can be fully mixed with the malt koji inside and outside. Therefore, a first oblique partition plate 362 and a second oblique partition plate 363 with opposite inclination directions are provided on the inner wall of the stirring frame 36, so as to achieve positive and negative stirring of the malt koji and the yeast. The positive and negative stirring can make the malt koji and the yeast be stirred in multiple directions during the stirring process, so as to be mixed more evenly. Moreover, since the first oblique partition plate 362 and the second oblique partition plate 363 are fixed together in the stirring frame 36, the mixing quality and consistency are improved, and the malt koji is prevented from agglomerating due to inconsistent stirring, thereby preventing the yeast from being fully mixed with the malt koji. At the same time, an inclined partition plate 362 and the second oblique partition plate 363 are provided at the gap The inclined paddle 364 can increase the force applied to the malt koji and yeast during stirring, thereby accelerating the mixing process, which helps to mix the malt koji and yeast more evenly and promote the fermentation process. At the same time, the inclined paddle 364 can also evenly mix the oxygen delivered by the diversion mixing component 33 to accelerate the fermentation process. The vibration of the stirring frame 36 during the stirring process can make the first inclined partition plate 362, the second inclined partition plate 363 and the inclined paddle 364 therein realize the above functions while also making the stirring frame 36 produce diffusion and convection phenomena during the vibration and stirring process, so that the yeast in the malt koji can spread quickly in the entire mixture. In this way, the distribution of the yeast inside and outside the malt koji will be more even and the quantity will be more consistent.

[0084] Among them, the diversion mixing component 33 is connected to the diversion barrel 31 through a hollow fixed rod 331, so that the oxygen in the diversion barrel 31 is transmitted to the fixed rod 331, and the outer peripheral surface of the fixed rod 331 is alternately provided with porous discs 332 and mixing discs 333, the porous disc 332 is made of porous metal (such as foam metal, sponge metal, porous aluminum, etc.), and the porous disc 332 and the fixed rod 331 are interconnected. Since the pore size of the porous metal is usually much smaller than the particle size of the malt koji, the porous disc 332 can only allow gas to pass through, and the mixing disc 333 has evenly distributed irregular corners. The irregular corners can increase the contact area between the mixed materials and improve the mixing efficiency. By alternating the mixing disc 333 and the porous disc 332, the channels and paths for oxygen to be discharged from the porous disc 332 can be increased, the effective discharge of oxygen is promoted, and the oxygen content inside and outside the malt koji is made consistent, thereby ensuring that the fermentation process of the yeast inside and outside the malt koji is consistent.

[0085] Among them, the adsorption plate 37 is mainly used to separate the malt koji from the fermented cooking wine, so that the cooking wine enters the fermentation funnel 11 through the adsorption plate 37 for storage, and the barrier balls 371 in the adsorption plate 37 are mainly used to block the malt koji so that only cooking wine can pass through, and the spacing between the barrier balls 371 is just the maximum volume of the malt koji, and the cooking wine stored in the fermentation funnel 11 is discharged from the electric control valve 12. Since the barrier balls 371 are made of aluminum, aluminum is a relatively stable metal and will not be directly corroded by alcohol, water or other components in food at room temperature. Aluminum will form a smooth surface after polishing, and the spherical structure has a tighter structure than the mesh structure. In addition to being able to better filter out smaller particulate residues, it can also avoid blockage to a certain extent because it can roll automatically. In contrast, the mesh structure has a larger pore size and is not easy to filter out tiny residues. At the same time, it will cause residues to adhere to the mesh of the mesh structure. Therefore, the barrier balls 371 made of smooth aluminum can reduce the accumulation of residues, thereby maintaining the purity and original flavor of the cooking wine.

[0086] Step 3: When the yeast storage 7 and the motor 5 are started synchronously, the oxygen machine 6 (composed of an oxygen generator, an oxygen transmission pipeline, an oxygen flow regulator and an oxygen concentration monitor) is also started. The oxygen machine 6 delivers oxygen to the delivery pipe 41. The oxygen delivered to the delivery pipe 41 is discharged into the air flow barrel 44 through the air hole 411, and the oxygen entering the air flow barrel 44 is stratified and restricted by the fixed plate 46 in the air flow barrel 44, thereby increasing the internal air pressure, forcing the oxygen in the air flow barrel 44 to smoothly enter the air flow buffer component 47.

[0087] Among them, oxygen will first pass through the air inlet disk 471 of the air flow buffer component 47, and the diamond-shaped air grooves opened at both ends of the air inlet disk 471 are staggered in position, because the staggered diamond-shaped air grooves can promote the mixing and distribution of the air flow in the air inlet disk 471, making the air flow more uniform, and the guide groove 472 on the inner wall of the air inlet disk 471 presents an elliptical cross-section, which can change the dynamic characteristics of the air flow and help reduce the generation and propagation of turbulence, and then enter the exhaust cone 476, and the streamlined stirring element 475 in the exhaust cone 476 is driven to rotate by the air flow, and the streamlined stirring element 475 can disperse the oxygen into multiple small air flows, making the whole The oxygen can flow evenly in the exhaust cone 476, which is beneficial to the uniform distribution of the airflow in the entire space, avoiding the instability caused by the local airflow velocity difference, thereby enhancing the stability of the airflow, and the oxygen entering the exhaust cone 476 is discharged into the cavity corresponding to the diverter ring 45 through the exhaust groove, so that the oxygen is evenly discharged into the diverter barrel 31 through the diverter ring 45. The sealing cavity is formed by the sealing disk 43, and the fixed rod 331 is connected to the sealing cavity, so the oxygen in the sealing cavity will enter the fixed rod 331, thereby completing the uniform oxygen supply to the yeast at different positions inside and outside the malt koji, so that the fermentation process of the yeast inside and outside the malt koji is unified.

[0088] The above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit it. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that they can still modify the technical solutions described in the aforementioned embodiments, or make equivalent replacements for some of the technical features therein. However, these modifications or replacements will not cause the essence of the corresponding technical solutions to deviate from the protection scope of the technical solutions of the embodiments of the present invention.

Claims

1. A production process for zero-additive fermented cooking wine, characterized in that: The production process uses a fermentation unit for production; Wherein, the fermentation device comprises: Fermentation barrel (1); A yeast discharge mechanism (2), the yeast discharge mechanism (2) comprising a plurality of discharge rings (21) fixedly connected to the inner wall of a fermentation barrel (1), the discharge rings (21) being a hollow structure, and the discharge rings (21) being vertically distributed on the inner wall of the fermentation barrel (1), the discharge rings (21) being provided with a plurality of groups of row holes (22) in an annular array on an outer curved surface away from the fermentation barrel (1), each group of the row holes (22) having at least three rows of holes, and the plurality of groups of the row holes (22) being distributed up and down; A stirring and mixing mechanism (3), the stirring and mixing mechanism (3) comprising a diverter barrel (31) rotatably connected to the inside of a fermentation barrel (1), the outer peripheral surface of the diverter barrel (31) being fixedly connected to a plurality of groups of vibration positioning rods (32) in an array, the number of each group of the vibration positioning rods (32) being at least three, and each group of vibration positioning rods (32) being evenly distributed on a radial line of the diverter barrel (31), the vibration positioning rods (32) being a hollow structure, the inner wall of the vibration positioning rod (32) being evenly fixedly connected to a plurality of vibration rings (35) along a length direction, a plurality of connecting columns (361) being relatively fixedly connected to two adjacent vibration positioning rods (32) in each group, a plurality of connecting columns (361) on different vibration positioning rods (32) being fixedly connected to a stirring frame (36) in common, and a plurality of groups of diverter and mixing components (33) being arranged on the outer peripheral surface of the diverter barrel (31) and between each two adjacent stirring frames (36); An airflow conveying mechanism (4), the airflow conveying mechanism (4) comprising a conveying pipe (41) connected to an output end of an oxygen machine (6), at least two airflow barrels (44) being airtightly fixedly sleeved on an outer peripheral surface of the conveying pipe (41) located in the diversion barrel (31), a dividing plate (441) being airtightly fixedly mounted on a mean dividing line of the inner surface of the airflow barrel (44) and the outer surface of the conveying pipe (41); An elastic rope (351) is fixedly connected to the top of the vibration ring (35), an end of the elastic rope (351) away from the vibration ring (35) is fixedly connected to an impact cone (352), a side of the impact cone (352) away from the elastic rope (351) is fixedly connected to a weight ball (353), at least one struck ball (354) is fixed to the inner circumference of the vibration ring (35), and the impact cone (352) collides with at least one struck ball (354) during the swinging process; When vibration stirring is required, the impact cone (352) inside the vibration positioning rod (32) swings due to the rotational force, thereby causing the impact cone (352) to collide with the struck ball (354). Since the constituent materials of the impact cone (352) and the struck ball (354) are both elastic metals, a rebound effect is achieved, and under the elastic traction of the elastic rope (351), the impact cone (352) continuously collides with the struck ball (354), thereby generating vibration, thereby more evenly mixing the yeast and malt koji; The flow-dividing and mixing assembly (33) comprises a fixed rod (331) fixedly connected to the outer circumference of the flow-dividing barrel (31) in a linear array, the fixed rod (331) being a hollow structure, the outer circumference of the fixed rod (331) being fixedly connected to a plurality of porous discs (332), the outer circumference of the fixed rod (331) being fixedly connected to a plurality of mixing discs (333), the number of the porous discs (332) and the number of the mixing discs (333) being the same, the porous discs (332) and the mixing discs (333) being alternately arranged on the outer circumference of the fixed rod (331), one end of the fixed rod (331) away from the flow-dividing barrel (31) being fixedly connected to a stabilizing rod (34), the side of the stabilizing rod (34) away from the fixed rod (331) being fixedly connected to a plurality of positioning posts (341), the number of the positioning posts (341) corresponding to the position of the discharge ring (21), and the side of the positioning posts (341) away from the stabilizing rod (34) being in magnetic contact with the surrounding groove (23); The top end of the flow diversion barrel (31) is airtightly sleeved with a stabilizing column (42), the delivery pipe (41) penetrates the stabilizing column (42) and extends to the inside of the flow diversion barrel (31), at least three sealing disks (43) are fixedly connected at intervals inside the flow diversion barrel (31), and the number of sealing disks (43) is one more than the number of airflow barrels (44), each of the airflow barrels (44) is located between two adjacent sealing disks (43), the outer peripheral surface of the airflow barrel (44) is symmetrically provided with two annular openings about the separation disk (441), the annular openings are airtightly fixedly connected with a flow diversion ring (45), the separation disk (441) divides the airflow barrel (44) into two air cavities, a fixed disk (46) and a plurality of airflow buffer components (47) are symmetrically arranged in the two air cavities, and at least one group of air holes (411) are symmetrically provided on the outer peripheral surface of the delivery pipe (41) located in the two air cavities and on the side of the fixed disk (46) away from the separation disk (441); The airflow buffer assembly (47) comprises an exhaust cone (476) fixedly connected to one side of the separation plate (441); the exhaust cone (476) is a hollow structure; a side of the top of the exhaust cone (476) away from the separation plate (441) is fixedly connected to an air intake plate (471); the air intake plate (471) is a hollow structure; an inner peripheral surface of the air intake plate (471) is provided with a plurality of guide grooves (472) arranged in an array; an outer peripheral surface of the air intake plate (471) is provided with a plurality of air intake grooves (472) arranged in an array. A flow column (473), wherein the upper and lower ends of the air inlet disk (471) are fixedly connected to a circular disk, a plurality of diamond-shaped air grooves are provided on the surface of the circular disk, and the positions of the diamond-shaped air grooves in the upper and lower circular disks are arranged in a staggered manner, a support column (474) is fixedly connected to the middle of the air inlet disk (471), a streamlined stirring member (475) is rotatably connected to the opposite surface of the support column (474) and the bottom of the exhaust cone (476), and a plurality of exhaust grooves are provided around the outer side surface of the exhaust cone (476); The oxygen delivered to the delivery pipe (41) is discharged into the air flow barrel (44) through the air hole (411), and the oxygen entering the air flow barrel (44) is stratified and restricted by the fixed plate (46) in the air flow barrel (44), thereby increasing the air pressure inside the air flow barrel (44), forcing the oxygen in the air flow barrel (44) to smoothly enter the air flow buffer component (47); The oxygen first passes through the air inlet disk (471) of the air flow buffer component (47), and the diamond-shaped air grooves at both ends of the air inlet disk (471) are staggered. The diamond-shaped air grooves arranged in a staggered manner can promote the mixing and distribution of the air flow in the air inlet disk (471), making the air flow more uniform. The guide groove (472) on the inner wall of the air inlet disk (471) has an elliptical cross-section, which can change the dynamic characteristics of the air flow and help reduce the generation and propagation of turbulence. Then, the oxygen enters the exhaust cone (476) and is driven by the air flow to rotate the streamlined stirring element (475) in the exhaust cone (476). The streamlined stirring element (475) can disperse the oxygen into multiple small air flows, so that the air flow is smooth and uniform. The entire oxygen can flow evenly in the exhaust cone (476), which is conducive to the uniform distribution of the airflow in the entire space, avoiding the instability caused by the local airflow velocity difference, thereby enhancing the stability of the airflow, and the oxygen entering the exhaust cone (476) is discharged into the cavity corresponding to the diverter ring (45) through the exhaust groove, so that the oxygen is evenly discharged into the diverter barrel (31) through the diverter ring (45) to form a sealed air cavity using the sealing plate (43), and the fixed rod (331) is connected to the sealed air cavity, so that the oxygen in the sealed air cavity will enter the fixed rod (331), thereby completing the uniform oxygen supply to the yeast at different positions inside and outside the malt koji, so that the fermentation process of the yeast inside and outside the malt koji is unified; The production process based on the fermentation device is as follows: S1. Yeast discharge, the yeast is transported from the yeast storage (7) to the yeast discharge mechanism (2); S2. Mixing the yeast and the malt koji, mixing the yeast and the malt koji transported to the fermentation tank (1) by the stirring and mixing mechanism (3); S3. Oxygen delivery: the oxygen generator (6) delivers the filtered air to the stirring and mixing mechanism (3) through the air flow delivery mechanism (4), and then delivers the filtered air to the inner and outer positions of the fermentation barrel (1) through the stirring and mixing mechanism (3), so that the yeast inside and outside the fermentation barrel (1) can obtain uniform oxygen, thereby ensuring that the fermentation speed inside and outside the malt koji remains consistent.

2. The production process of a zero-additive fermented cooking wine according to claim 1, characterized in that: The bottom of the fermentation barrel (1) is fixedly connected to a fermentation funnel (11), and the outer peripheral surface of the fermentation funnel (11) is fixedly connected to an electric control valve (12); A surrounding groove (23) is provided around the center of the outer curved surface of the discharge ring (21); a converging pipe (24) is fixedly connected to the outer peripheral surface of the fermentation barrel (1); the converging pipe (24) is composed of a main pipe and a plurality of branch pipes connected to the main pipe; each of the discharge rings (21) forms a discharge cavity with the inner wall of the fermentation barrel (1); the branch pipes are connected to the discharge cavity in a one-to-one correspondence; a yeast storage device (7) is fixedly connected to the outer peripheral surface of the fermentation barrel (1) near the converging pipe (24); the yeast storage device (7) is connected to the main pipe via a hose.

3. The production process of a zero-additive fermented cooking wine according to claim 1, characterized in that: The inner walls on both sides of the stirring frame (36) are vertically arrayed and fixedly connected to a plurality of pairs of first oblique partition plates (362) and second oblique partition plates (363), and the first oblique partition plates (362) and the second oblique partition plates (363) are arranged to be inclined relative to each other, and a plurality of inclined paddles (364) are horizontally arrayed and fixedly connected to the opposite side of each pair of the first oblique partition plates (362) and the second oblique partition plates (363).

4. The production process of a zero-additive fermented cooking wine according to claim 3, characterized in that: The number of each group of the flow splitting and mixing components (33) is at least three, and each group of the flow splitting and mixing components (33) is evenly distributed on a radial line of the flow splitting barrel (31), and each group of the flow splitting and mixing components (33) corresponds to the position of the stirring frame (36).

5. The production process of a zero-additive fermented cooking wine according to claim 2, characterized in that: The inner top of the fermentation funnel (11) is fixedly connected to an adsorption disk (37), and the surface of the adsorption disk (37) is provided with a fixed groove of inconsistent specifications, and the width of the fixed groove is in a decreasing state from the outer peripheral surface of the adsorption disk (37) to the center of the adsorption disk (37), and the fixed groove is rollingly connected to a plurality of barrier balls (371) that match the width, and the spacing between each of the barrier balls (371) is exactly the maximum volume of the malt koji, and the center of the adsorption disk (37) is rotatably connected to a connecting disk (372), and the center of the connecting disk (372) is provided with a rotating groove, and the upper end of the connecting disk (372) is fixedly connected to the bottom of the diversion barrel (31), and the bottom of the fermentation funnel (11) is fixedly connected to a motor (5), and the output end of the motor (5) is fixedly connected to an output shaft, and the output shaft passes through the fermentation funnel (11) and is airtightly rotatably connected to the fermentation funnel (11) and the rotating groove, and the end of the output shaft away from the motor (5) is fixedly connected to the bottom of the diversion barrel (31).

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