Chili sauce fermentation device with intelligent temperature control function

Abstract

The invention discloses a chilli sauce fermentation device with an intelligent temperature control function, and relates to the technical field of chilli sauce processing, the chilli sauce fermentation device comprises a fermentation barrel, a stirring unit, a temperature control unit, an exhaust unit and a defoaming unit, the fermentation barrel is used for installing and fixing the stirring unit, the temperature control unit, the exhaust unit and the defoaming unit, the stirring unit is used for stirring chilli sauce, and the defoaming unit is used for defoaming the chilli sauce. The temperature control unit is used for adjusting the stirring speed and the stirring range, the exhaust unit is used for exhausting gas generated at high temperature, the defoaming unit is used for eliminating bubbles generated in the fermentation process, in the fermentation process of the chili sauce in the fermentation barrel, the chili sauce is fully stirred through the stirring unit, and the stirring range and the stirring speed at different temperatures are adjusted through the temperature control unit; gas is exhausted through the exhaust unit, and bubbles are eliminated through the defoaming unit, so that the fermentation efficiency and quality of the chili sauce are improved.

Description

Technical Field

[0001] The invention relates to the technical field of chili sauce processing, in particular to a chili sauce fermentation device with an intelligent temperature control function. Background Art

[0002] Traditional chili sauce fermentation equipment often uses a simple mixing method, making it difficult to achieve sufficient mixing within the fermentation tank. Due to the viscosity and unevenness of chili sauce ingredients, insufficient mixing can lead to uneven distribution of parameters such as temperature, humidity, and microbial concentration during the fermentation process, affecting fermentation consistency and stability. Some areas of the chili sauce may ferment slowly due to a lack of oxygen and nutrients, while others may develop an unpleasant odor or deteriorate due to excessive fermentation, reducing the overall quality of the product.

[0003] During the fermentation process, temperature significantly affects microbial activity and metabolic rate. Different fermentation stages require varying temperature conditions, and stirring parameters (such as stirring speed and stirring range) should be adjusted accordingly. However, most existing fermentation equipment lacks intelligent temperature control and is unable to automatically adjust stirring parameters based on temperature fluctuations. For example, using conventional stirring speeds and stirring ranges during high-temperature stages can cause localized overheating of the chili sauce, disrupting microbial activity and hindering the release and elimination of bubbles, thus affecting fermentation results. Conversely, during low-temperature stages, stirring too slowly can lead to low fermentation efficiency and prolong the production cycle.

[0004] During the fermentation process, chili sauce has a certain viscosity at low temperatures and is easy to adhere to the inner wall of the fermentation tank. Over time, the inner wall of the material will gradually thicken, which will not only affect the effective volume of the fermentation tank, but also cause uneven heat transfer and affect the control of fermentation temperature. Summary of the Invention

[0005] The purpose of the present invention is to provide a chili sauce fermentation device with intelligent temperature control function to solve the problems raised in the prior art.

[0006] To achieve the above object, the present invention provides the following technical solutions: The chili sauce fermentation device with intelligent temperature control function includes a fermentation barrel, a stirring unit, a temperature control unit, an exhaust unit and a defoaming unit. The fermentation barrel is placed on a horizontal ground. The stirring unit is rotatably connected to the fermentation barrel. The temperature control unit is fixedly connected to the stirring unit. The temperature control unit has the function of changing the stirring rate and stirring range. The exhaust unit is fixedly connected to the stirring unit. The defoaming unit is fixedly connected to the exhaust unit. The defoaming unit is fixedly connected to the stirring unit.

[0007] The fermentation barrel is used to install a fixed stirring unit, a temperature control unit, an exhaust unit and a defoaming unit. The stirring unit is used to stir the chili sauce, the temperature control unit is used to adjust the stirring rate and stirring range, the exhaust unit is used to discharge the gas generated at high temperature, and the defoaming unit is used to eliminate the bubbles generated during the fermentation process. During the fermentation process of the chili sauce in the fermentation barrel, the chili sauce is fully stirred by the stirring unit, the stirring range and rate at different temperatures are adjusted by the temperature control unit, the gas is discharged by the exhaust unit, and the bubbles are eliminated by the defoaming unit, thereby improving the fermentation efficiency and quality of the chili sauce.

[0008] Furthermore, the stirring unit includes a cover plate, a stirring motor, a stirring rod, a straight rod, a fixed ring and a gear. The cover plate is rotatably installed at the barrel mouth of the fermentation barrel. The stirring rod consists of an inner rod barrel and multiple groups of outer rod barrels. The fixed end of the stirring motor is fixedly installed on the upper end of the cover plate. The output end of the stirring motor is fixedly connected to the inner rod barrel of the stirring rod. The outer rod barrel of the stirring rod is fixedly connected to the cover plate through a connecting rod. The straight rod is fixedly connected to the inner rod barrel of the stirring rod. The fixed ring is fixedly connected to the gear. The gear is fixedly connected to the inner rod barrel of the stirring rod. The gear is fixedly connected to the exhaust unit.

[0009] Furthermore, the stirring unit has four groups, and in the vertical direction, the four groups of stirring units are vertically arranged in sequence, and the stirring unit also includes a fixed plate, a slide groove, a return spring, a rack, a bent rod, a slide cylinder and a spring-telescopic stirring plate, the fixed ring is rotatably mounted on the fixed plate, the fixed plate is fixedly connected to the outer rod cylinder of the stirring rod, the slide groove is fixedly mounted on the fixed plate, one end of the return spring is fixedly connected to the fixed plate, the other end is fixedly connected to the rack, the rack is slidably mounted in the slide groove, and a stopper is provided on the slide groove to prevent the rack from disengaging from the slide groove, the rack is meshed with the gear, one end of the bent rod is fixedly connected to the rack, and the other end is fixedly connected to the slide cylinder, the slide cylinder is slidably mounted on the straight rod, the spring-telescopic stirring plate is threadedly connected to the straight rod, the slide cylinder is an electromagnet, and the threaded connection end of the spring-telescopic stirring plate is made of magnet material, the bent rod is fixedly connected to the temperature control unit, and the fixed plate is fixedly connected to the defoaming unit.

[0010] When the chili sauce is poured into the fermentation barrel, the external controller controls the stirring motor to start forward rotation, thereby driving the stirring rod to rotate. Under the transmission action of the straight rod, the spring-retractable stirring plate is driven to revolve, thereby evenly stirring the chili sauce and improving the fermentation rate. At the same time, the stirring rod drives the fixed ring and the gear to rotate synchronously. The rotation of the gear drives the rack to move, thereby compressing the reset spring. During the movement of the rack, the curved rod and the slide cylinder are driven to move synchronously to the right on the straight rod. When the slide cylinder approaches the spring-retractable stirring plate, the controller passes current to the slide cylinder, causing the slide cylinder to present the same polarity as the spring-retractable stirring plate, thereby pushing the spring-retractable stirring plate to rotate around the straight rod, thereby causing the spring-retractable stirring plate to rotate on its own, fully mixing the chili sauce. When the stirring motor rotates one circle, the controller controls the stirring motor to rotate in the opposite direction, thereby driving the rack to reset, and driving the slide cylinder to move to the left under the transmission action of the curved rod. At this time, the controller sends reverse current to the slide cylinder, causing the slide cylinder to present the opposite polarity to the spring-retractable stirring plate, thereby driving the spring-retractable stirring rod to rotate in the opposite direction and move to the left at the same time under the action of attraction, evenly mixing the chili sauce and improving the fermentation rate.

[0011] Furthermore, the temperature control unit includes a memory spring, a drive coil and a slip ring. One end of the memory spring is fixedly connected to the rack, and the other end of the memory spring is fixedly connected to the slip ring. The drive coil is evenly wound on the bent rod, and the end of the drive coil away from the rack is the current input end. The slip ring is slidably installed on the bent rod.

[0012] When the temperature in the fermentation barrel is too high, the memory spring expands and stretches due to the heat, thereby driving the slip ring to slide on the bent rod. During the sliding process, the slip ring is always in contact with the drive coil. At this time, the effective number of turns of the drive coil decreases, and the resistance decreases. At this time, the current increases, and the controller detects the current increase, thereby reducing the rotation speed of the stirring motor, reducing the revolution speed of the spring telescopic stirring plate, and reducing the current passing through the slide. At this time, since the current received by the slide becomes smaller, the magnetism is weakened, and the stroke of the spring telescopic stirring plate is driven to decrease under the action of attraction and repulsion. Since the thread density of the spring telescopic stirring plate and the straight rod gradually increases from left to right, the reciprocating stroke of the spring telescopic stirring plate is reduced, so the stirring range of the spring telescopic stirring plate is reduced and the rotation speed is reduced, thereby increasing the shear force on the chili sauce at high temperature, thereby improving the fermentation rate of the chili sauce under high temperature conditions.

[0013] When the temperature inside the fermentation barrel is relatively low, the memory spring contracts, driving the slip ring to slide on the bent rod. During the sliding process, the slip ring is always in contact with the drive coil. The number of effective turns of the drive coil increases, the resistance increases, and the current decreases. The controller detects the current decrease and increases the rotation speed of the stirring motor, thereby increasing the revolution speed of the spring-telescopic stirring plate. Under the action of high centrifugal force, the spring-telescopic stirring plate extends outward to contact the inner wall of the fermentation barrel, removing the material sticking to the inner wall due to the low temperature, improving the mixing uniformity of the chili sauce, and at the same time increasing the current flowing into the slide. At this time, due to the increase in current received by the slide, the magnetism increases, and the travel of the spring-telescopic stirring plate increases under the action of attraction and repulsion. As the thread density of the spring-telescopic stirring plate and the straight rod gradually increases from left to right, the reciprocating stroke of the spring-telescopic stirring plate increases, thereby increasing the stirring range of the spring-telescopic stirring plate and increasing the rotation speed, thereby improving the mixing uniformity of the chili sauce at low temperatures and increasing the fermentation rate of the chili sauce at low temperatures.

[0014] Furthermore, the exhaust unit includes a telescopic spring, a cover, a cone, a pull rope, a push block and a column. One end of the telescopic spring is fixedly connected to the cover, and the other end of the telescopic spring is fixedly connected to the upper surface of the cover plate. The end of the cone with a larger diameter is fixedly connected to the cover, and the cone is slidably installed on the cover plate. The end of the cone with a smaller diameter is fixedly connected to one end of the pull rope, and the other end of the pull rope passes through and is fixedly connected to the push block around the column. The column is fixedly installed on the gear.

[0015] When high temperature appears in the fermentation barrel, the gas generated during the stirring process increases. Due to the high temperature state, the stirring speed decreases. At this time, the push block moves outward under the action of low centrifugal force, and the force of pulling the pull rope around the column also becomes smaller, so that the pull rope pulls the cone to compress the telescopic spring and moves downward. The distance moved smaller, the blocking area of ​​the exhaust port by the cone and the cover is reduced, and the volume of the gas generated in the fermentation tank discharged from the exhaust port per unit time increases, thereby accelerating the reduction of the temperature in the fermentation barrel, ensuring that the temperature in the fermentation barrel quickly reaches the appropriate temperature, thereby further realizing the automatic processing of cooling and pressure relief, avoiding overheating in the fermentation barrel to destroy the activity of microorganisms and affect the fermentation effect.

[0016] Furthermore, the defoaming unit includes an arc block, a round rod, a buffer spring, a fixed box and a conductive block. The arc block is slidably installed on the fixed plate, the arc block is fixedly connected to the round rod, the round rod is slidably connected to the fixed box, the round rod is fixedly connected to the conductive block, one end of the buffer spring is fixedly connected to the arc block, and the other end is fixedly connected to the fixed box, the fixed box is fixedly installed on the fixed plate, and the conductive block is slidably installed in the fixed box.

[0017] Furthermore, the defoaming unit also includes a conductive sheet, an elastic rope, a pressure plate and an electric telescopic plate. The conductive sheet is fixedly installed in the fixed box, one end of the elastic rope is fixedly connected to the lower surface of the cover plate, and the other end of the elastic rope is fixedly connected to the pressure plate. The pressure plate is slidingly connected to the outer rod barrel of the stirring rod, and the fixed end of the electric telescopic plate is fixedly installed on the lower surface of the pressure plate, and the electric telescopic plate is electrically connected to the conductive sheet.

[0018] When high temperature appears in the fermentation barrel, the bubbles generated during the stirring process increase. At this time, due to the decrease in stirring speed, the centrifugal force decreases. At this time, the contact time of the push block with the arc block increases during the rotation under the action of centrifugal force. When the push block contacts the arc block, the push block pushes the arc block to squeeze the buffer spring while pushing the round rod and the conductive block to move to contact the conductive sheet. At this time, due to the increase in the contact time between the push block and the arc block, the contact time between the conductive sheet and the conductive block increases. The current of the external controller is transmitted to the conductive sheet through the conductive block, and then to the electric telescopic plate, thereby controlling the extension distance of the electric telescopic plate to increase, and the high-level bubbles on the surface of the chili sauce are squeezed. Since the cone hits the pressure plate when moving downward, the pressure plate stretches the elastic rope while moving downward, and the descending distance of the electric telescopic plate is further increased, thereby eliminating deeper bubbles and improving the fermentation efficiency of the chili sauce.

[0019] Furthermore, a feed port and an exhaust port are provided on the cover plate.

[0020] In order to facilitate the addition of chili sauce, the gas generated by high temperature is discharged.

[0021] Furthermore, the thread density of the end of the straight rod away from the stirring rod is greater than the thread density of the end close to the stirring rod.

[0022] In order to reduce the moving stroke of the spring telescopic stirring plate and the rotation speed under high temperature conditions, the shear force of the chili sauce is increased. At the same time, in low temperature conditions, the moving stroke of the spring telescopic stirring plate is increased while the rotation speed is increased to improve the mixing uniformity of the chili sauce.

[0023] Furthermore, in the vertical direction, the first group of threads and the third group of threads on the same side of the straight rod have opposite rotation directions, and the second group of threads and the fourth group of threads on the same side of the straight rod have opposite rotation directions.

[0024] In order to make the first and second groups of spring expansion and contraction stirrers turn the upper layer of chili sauce downward and move it downward when the stirring motor rotates forward, the third and fourth groups of spring expansion and contraction stirrers turn the upper layer of chili sauce downward and move it upward when the stirring motor rotates forward, to ensure that the upper and lower layers of chili sauce are fully mixed, thereby improving the mixing uniformity of the chili sauce and improving the fermentation efficiency.

[0025] Compared with the prior art, the present invention has the following beneficial effects: 1. The present invention controls the stirring motor to start forward rotation when the chili sauce is poured into the fermentation barrel, thereby driving the stirring rod to rotate. Under the transmission action of the straight rod, the spring-retractable stirring plate is driven to revolve, thereby uniformly stirring the chili sauce and improving the fermentation rate. At the same time, the stirring rod drives the fixed ring and the gear to rotate synchronously. The rotation of the gear drives the rack to move, thereby compressing the reset spring. During the movement of the rack, the curved rod and the slide cylinder are driven to move synchronously to the right on the straight rod. When the slide cylinder approaches the spring-retractable stirring plate, the controller passes current to the slide cylinder, causing the slide cylinder to exhibit the same polarity as the spring-retractable stirring plate, thereby pushing the spring-retractable stirring plate to rotate around the straight rod, thereby causing the spring-retractable stirring plate to rotate around the straight rod, thereby causing the spring-retractable stirring plate to rotate on its own, fully mixing the chili sauce. When the stirring motor rotates one circle, the controller controls the stirring motor to rotate in the opposite direction, thereby driving the gear to rotate in the opposite direction, resetting the rack, and driving the slide cylinder to move to the left under the transmission action of the curved rod. At this time, the controller sends reverse current to the slide cylinder, causing the slide cylinder to exhibit the opposite polarity to the spring-retractable stirring plate, thereby driving the spring-retractable stirring rod to rotate in the opposite direction and move to the left under the action of attraction, uniformly mixing the chili sauce and improving the fermentation rate.

[0026] 2. The present invention causes the memory spring to expand, elongate, or contract when the temperature in the fermentation barrel is too high or too low, thereby driving the slip ring to slide on the bent rod. During the sliding process, the slip ring is always in contact with the drive coil. The effective number of turns of the drive coil changes, the resistance changes, and the current changes accordingly. The controller detects the current increase and adjusts the rotation speed of the stirring motor, changes the revolution speed of the spring-telescopic stirring plate, and simultaneously changes the current flowing into the slide. At this time, due to the change in the magnetism of the slide, the stroke of the spring-telescopic stirring plate is changed under the action of attraction and repulsion. The stirring range of the spring-telescopic stirring plate is reduced and the rotation speed is reduced in the high temperature state, thereby increasing the shear force on the chili sauce at high temperatures. The stirring range of the spring-telescopic stirring plate is increased and the rotation speed is increased in the low temperature state, thereby improving the mixing uniformity of the chili sauce at low temperatures. At the same time, under the action of high centrifugal force at low temperatures, the telescopic end of the spring-telescopic stirring plate extends outward to contact the inner wall of the fermentation barrel, removing the material sticking to the inner wall due to the low temperature, improving the mixing uniformity of the chili sauce and thereby improving the fermentation rate of the chili sauce at low temperatures.

[0027] 3. The present invention increases the gas generated during the stirring process when high temperature appears in the fermentation barrel. Due to the high temperature state, the stirring speed decreases. At this time, the push block moves outward under the action of low centrifugal force, and the force of pulling the pull rope around the column also becomes smaller, so that the distance that the pull rope pulls the cone to compress the telescopic spring downward becomes smaller. At this time, the blocking area of ​​the exhaust port by the cone and the cover is reduced, and the volume of the gas generated in the fermentation tank discharged from the exhaust port per unit time increases, thereby accelerating the reduction of the temperature in the fermentation barrel, ensuring that the temperature in the fermentation barrel quickly reaches the appropriate temperature, thereby further realizing the automatic processing of cooling and pressure relief, avoiding overheating in the fermentation barrel to destroy the activity of microorganisms and affect the fermentation effect.

[0028] 4. The present invention increases the bubbles generated during the stirring process when high temperature appears in the fermentation barrel. At this time, due to the reduction in stirring speed and the reduction in centrifugal force, the contact time of the push block with the arc block during the rotation under the action of centrifugal force increases. When the push block contacts the arc block, the push block pushes the arc block to squeeze the buffer spring while pushing the round rod and the conductive block to move to contact the conductive sheet. At this time, due to the increase in the contact time between the push block and the arc block, the contact time between the conductive sheet and the conductive block increases. The current of the external controller is transmitted to the conductive sheet through the conductive block and then to the electric telescopic plate, thereby controlling the extension distance of the electric telescopic plate to increase, and bursting the high-level bubbles on the surface of the chili sauce. As the cone moves downward, it hits the pressure plate, and the pressure plate stretches the elastic rope while moving downward, thereby further increasing the descending distance of the electric telescopic plate, thereby eliminating deeper bubbles and improving the fermentation efficiency of the chili sauce. BRIEF DESCRIPTION OF THE DRAWINGS

[0029] Figure 1 This is a schematic diagram of the overall appearance of a chili sauce fermentation device with intelligent temperature control function according to the present invention; Figure 2 This is a schematic diagram of the top view of a chili sauce fermentation device with intelligent temperature control function according to the present invention; Figure 3 The present invention is a chili sauce fermentation device with intelligent temperature control function Figure 2 Schematic diagram of the cross-section structure at AA in the middle; Figure 4 This is a schematic diagram of the structure of the exhaust unit of a chili sauce fermentation device with intelligent temperature control function of the present invention; Figure 5 This is a schematic diagram of the installation position structure of the chute, return spring and rack of a chili sauce fermentation device with intelligent temperature control function of the present invention; Figure 6 The present invention is a chili sauce fermentation device with intelligent temperature control function Figure 5 Another perspective structural diagram; Figure 7The present invention is a chili sauce fermentation device with intelligent temperature control function Figure 6 The structural diagram of the partial enlarged view at B in the middle; Figure 8 This is a schematic diagram of the internal structure of a fermentation barrel of a chili sauce fermentation device with intelligent temperature control function of the present invention; Figure 9 This is a schematic diagram of the installation position structure of the bending rod, sliding cylinder and spring-retractable stirring plate of a chili sauce fermentation device with intelligent temperature control function of the present invention; Figure 10 The present invention is a chili sauce fermentation device with intelligent temperature control function Figure 8 Another perspective structural diagram; Figure 11 The present invention is a chili sauce fermentation device with intelligent temperature control function Figure 10 Schematic diagram of the structure of the partial enlarged view at point C in the middle.

[0030] In the figure: 1. fermentation barrel; 2. stirring unit; 21. cover plate; 22. stirring motor; 23. stirring rod; 24. straight rod; 25. fixing ring; 26. gear; 27. fixing plate; 28. slide; 29. ​​return spring; 210. rack; 211. bent rod; 212. slide cylinder; 213. spring telescopic stirring plate; 3. temperature control unit; 31. memory spring; 32. drive coil; 33. slip ring; 4. exhaust unit; 41. telescopic spring; 42. sealing cover; 43. cone cylinder; 44. pull rope; 45. push block; 46. column; 5. defoaming unit; 51. arc block; 52. round rod; 53. buffer spring; 54. fixing box; 55. conductive block; 56. conductive sheet; 57. elastic rope; 58. pressure plate; 59. electric telescopic plate. DETAILED DESCRIPTION

[0031] The following will clearly and completely describe the technical solutions in the embodiments of the present invention in conjunction with the accompanying drawings. Obviously, the described embodiments are only 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 making creative efforts are within the scope of protection of the present invention.

[0032] Example: Figures 1-11 As shown, the present invention provides a technical solution: like Figure 1-Figure 3As shown, a chili sauce fermentation device with intelligent temperature control function includes a fermentation barrel 1, a stirring unit 2, a temperature control unit 3, an exhaust unit 4 and a defoaming unit 5. The fermentation barrel 1 is placed on a horizontal ground, the stirring unit 2 is rotatably connected to the fermentation barrel 1, the temperature control unit 3 is fixedly connected to the stirring unit 2, the temperature control unit 3 has the function of changing the stirring rate and stirring range, the exhaust unit 4 is fixedly connected to the stirring unit 2, the defoaming unit 5 is fixedly connected to the exhaust unit 4, and the defoaming unit 5 is fixedly connected to the stirring unit 2.

[0033] The fermentation barrel 1 is used to install a fixed stirring unit 2, a temperature control unit 3, an exhaust unit 4 and a defoaming unit 5. The stirring unit 2 is used to stir the chili sauce, the temperature control unit 3 is used to adjust the stirring rate and stirring range, the exhaust unit 4 is used to discharge the gas generated at high temperature, and the defoaming unit 5 is used to eliminate bubbles generated during the fermentation process. During the fermentation process of the chili sauce in the fermentation barrel 1, the chili sauce is fully stirred by the stirring unit 2, the stirring range and rate at different temperatures are adjusted by the temperature control unit 3, the gas is discharged by the exhaust unit 4, and the bubbles are eliminated by the defoaming unit 5, thereby improving the fermentation efficiency and quality of the chili sauce.

[0034] like Figure 6 、 Figure 8 As shown, the stirring unit 2 includes a cover 21, a stirring motor 22, a stirring rod 23, a straight rod 24, a fixing ring 25 and a gear 26. The cover 21 is rotatably installed at the barrel mouth of the fermentation barrel 1. The stirring rod 23 consists of an inner rod barrel and multiple groups of outer rod barrels. The fixed end of the stirring motor 22 is fixedly installed on the upper end of the cover 21. The output end of the stirring motor 22 is fixedly connected to the inner rod barrel of the stirring rod 23. The outer rod barrel of the stirring rod 23 is fixedly connected to the cover 21 through a connecting rod. The straight rod 24 is fixedly connected to the inner rod barrel of the stirring rod 23. The fixing ring 25 is fixedly connected to the gear 26. The gear 26 is fixedly connected to the inner rod barrel of the stirring rod 23. The gear 26 is fixedly connected to the exhaust unit 4.

[0035] like Figure 5 、 Figure 8 、 Figure 9As shown, there are four groups of stirring units 2. In the vertical direction, the four groups of stirring units 2 are arranged vertically in sequence. The stirring unit 2 also includes a fixed plate 27, a slide 28, a return spring 29, a rack 210, a bent rod 211, a slide 212 and a spring telescopic stirring plate 213. The fixed ring 25 is rotatably mounted on the fixed plate 27. The fixed plate 27 is fixedly connected to the outer rod barrel of the stirring rod 23. The slide 28 is fixedly mounted on the fixed plate 27. One end of the return spring 29 is fixedly connected to the fixed plate 27, and the other end is fixedly connected to the rack 210. The rack 210 is slidably mounted. It is installed in the slide 28, and a block is provided on the slide 28 to prevent the rack 210 from disengaging from the slide 28. The rack 210 is meshed with the gear 26. One end of the bent rod 211 is fixedly connected to the rack 210, and the other end is fixedly connected to the slide 212. The slide 212 is slidably installed on the straight rod 24. The spring telescopic stirring plate 213 is threadedly connected to the straight rod 24. The slide 212 is an electromagnet, and the threaded connection end of the spring telescopic stirring plate 213 is made of magnet material. The bent rod 211 is fixedly connected to the temperature control unit 3, and the fixed plate 27 is fixedly connected to the defoaming unit 5.

[0036] When the chili sauce is poured into the fermentation barrel 1, the external controller controls the stirring motor 22 to start forward rotation, thereby driving the stirring rod 23 to rotate, and under the transmission action of the straight rod 24, drives the spring telescopic stirring plate 213 to revolve, thereby evenly stirring the chili sauce and improving the fermentation rate. At the same time, the stirring rod 23 drives the fixed ring 25 and the gear 26 to rotate synchronously, and the rotation of the gear 26 drives the rack 210 to move, thereby compressing the reset spring 29. During the movement of the rack 210, the bent rod 211 and the slide 212 are driven to move synchronously to the right on the straight rod 24. When the slide 212 approaches the spring telescopic stirring plate 213, the controller passes current to the slide 212, causing the slide 212 to present the same tension as the spring telescopic stirring plate 213. The same polarity as the stirring plate 213, thereby pushing the spring telescopic stirring plate 213 to rotate around the straight rod 24, so that the spring telescopic stirring plate 213 rotates on its own, fully mixing the chili sauce, when the stirring motor 22 rotates one circle, the controller controls the stirring motor 22 to rotate in the opposite direction, thereby driving the gear 26 to rotate in the opposite direction, resetting the rack 210, and driving the slide 212 to move to the left under the transmission action of the bent rod 211. At this time, the controller transmits a reverse current to the slide 212, so that the slide 212 presents a polarity opposite to that of the spring telescopic stirring plate 213, thereby driving the spring telescopic stirring rod 23 to rotate in the opposite direction and move to the left at the same time under the action of attraction, evenly mixing the chili sauce and increasing the fermentation rate.

[0037] like Figure 7As shown, the temperature control unit 3 includes a memory spring 31, a drive coil 32 and a slip ring 33. One end of the memory spring 31 is fixedly connected to the rack 210, and the other end of the memory spring 31 is fixedly connected to the slip ring 33. The drive coil 32 is evenly wound on the bent rod 211. The end of the drive coil 32 away from the rack 210 is the current input end, and the slip ring 33 is slidably installed on the bent rod 211.

[0038] When the temperature in the fermentation barrel 1 is too high, the memory spring 31 expands and elongates due to the heat, thereby driving the slip ring 33 to slide on the bent rod 211. During the sliding process, the slip ring 33 is always in contact with the drive coil 32. At this time, the effective number of turns of the drive coil 32 decreases, and the resistance decreases. At this time, the current increases. The controller detects the current increase, thereby reducing the rotation speed of the stirring motor 22, reducing the revolution speed of the spring telescopic stirring plate 213, and reducing the current passing into the slide 212. At this time, since the current received by the slide 212 becomes smaller, the magnetism is weakened, and the stroke of the spring telescopic stirring plate 213 is driven to decrease under the action of attraction and repulsion. Since the thread density of the spring telescopic stirring plate 213 and the straight rod 24 gradually increases from left to right, the reciprocating stroke of the spring telescopic stirring plate 213 is reduced, so the stirring range of the spring telescopic stirring plate 213 is reduced and the rotation speed is reduced, thereby increasing the shear force on the chili sauce at high temperature, thereby improving the fermentation rate of the chili sauce under high temperature conditions.

[0039] When the temperature in the fermentation barrel 1 is low, the memory spring 31 contracts, thereby driving the slip ring 33 to slide on the bent rod 211. During the sliding process, the slip ring 33 is always in contact with the drive coil 32. At this time, the effective number of turns of the drive coil 32 increases, and the resistance becomes larger. At this time, the current decreases. The controller detects that the current current decreases, thereby increasing the rotation speed of the stirring motor 22 and the revolution speed of the spring telescopic stirring plate 213. Under the action of high centrifugal force, the telescopic end of the spring telescopic stirring plate 213 extends outward and contacts the inner wall of the fermentation barrel 1, clearing the material sticking to the inner wall due to the low temperature. , improving the mixing uniformity of the chili sauce, and at the same time increasing the current passed into the slide 212. At this time, since the current received by the slide 212 becomes larger, the magnetism increases, thereby driving the spring telescopic stirring plate 213 to increase its stroke under the action of attraction and repulsion. Since the thread density of the spring telescopic stirring plate 213 and the straight rod 24 gradually increases from left to right, the reciprocating stroke of the spring telescopic stirring plate 213 increases, so the stirring range of the spring telescopic stirring plate 213 increases, and the rotation speed becomes higher, thereby improving the mixing uniformity of the chili sauce at low temperature, thereby improving the fermentation rate of the chili sauce at low temperature.

[0040] like Figure 4 、 Figure 6As shown, the exhaust unit 4 includes a telescopic spring 41, a cover 42, a cone 43, a pull rope 44, a push block 45 and a column 46. One end of the telescopic spring 41 is fixedly connected to the cover 42, and the other end of the telescopic spring 41 is fixedly connected to the upper surface of the cover plate 21. The end of the cone 43 with a larger diameter is fixedly connected to the cover 42. The cone 43 is slidably installed on the cover plate 21. The end of the cone 43 with a smaller diameter is fixedly connected to one end of the pull rope 44. The other end of the pull rope 44 passes through the fixing ring 25, bypasses the column 46 and is fixedly connected to the push block 45. The column 46 is fixedly installed on the gear 26.

[0041] When high temperature appears in the fermentation barrel 1, the gas generated during the stirring process increases. Due to the high temperature state, the stirring speed decreases. At this time, the push block 45 moves outward under the action of low centrifugal force, and the force of pulling the pull rope 44 around the column 46 also becomes smaller, so that the pull rope 44 pulls the cone 43 to compress the telescopic spring 41 and moves downward. The distance moved smaller, at this time, the blocking area of ​​the exhaust port by the cone 43 and the cover 42 is reduced, and the volume of the gas generated in the fermentation tank discharged from the exhaust port per unit time increases, thereby accelerating the reduction of the temperature in the fermentation barrel 1, ensuring that the temperature in the fermentation barrel 1 quickly reaches the appropriate temperature, thereby further realizing the automatic processing of cooling and pressure relief, avoiding overheating in the fermentation barrel 1 to destroy the activity of microorganisms and affect the fermentation effect.

[0042] like Figure 5 、 Figure 6 As shown, the defoaming unit 5 includes an arc block 51, a round rod 52, a buffer spring 53, a fixed box 54 and a conductive block 55. The arc block 51 is slidably installed on the fixed plate 27, the arc block 51 is fixedly connected to the round rod 52, the round rod 52 is slidably connected to the fixed box 54, the round rod 52 is fixedly connected to the conductive block 55, one end of the buffer spring 53 is fixedly connected to the arc block 51, and the other end is fixedly connected to the fixed box 54, the fixed box 54 is fixedly installed on the fixed plate 27, and the conductive block 55 is slidably installed in the fixed box 54.

[0043] like Figure 5 、 Figure 10 、 Figure 11 As shown, the defoaming unit 5 also includes a conductive sheet 56, an elastic rope 57, a pressure plate 58 and an electric telescopic plate 59. The conductive sheet 56 is fixedly installed in the fixed box 54, one end of the elastic rope 57 is fixedly connected to the lower surface of the cover plate 21, and the other end of the elastic rope 57 is fixedly connected to the pressure plate 58. The pressure plate 58 is slidably connected to the outer rod barrel of the stirring rod 23, and the fixed end of the electric telescopic plate 59 is fixedly installed on the lower surface of the pressure plate 58, and the electric telescopic plate 59 is electrically connected to the conductive sheet 56.

[0044] When high temperature appears in the fermentation barrel 1, the bubbles generated during the stirring process increase. At this time, due to the decrease in stirring speed and the decrease in centrifugal force, the contact time of the push block 45 with the arc block 51 increases during the rotation under the action of centrifugal force. When the push block 45 contacts the arc block 51, the push block 45 pushes the arc block 51 to squeeze the buffer spring 53 while pushing the round rod 52 and the conductive block 55 to move until they contact the conductive sheet 56. At this time, due to the increase in the contact time between the push block 45 and the arc block 51, the contact time between the conductive sheet 56 and the conductive block 55 increases. The current of the external controller is transmitted to the conductive sheet 56 through the conductive block 55, and then to the electric telescopic plate 59, thereby controlling the extension distance of the electric telescopic plate 59 to increase, and bursting the high-level bubbles on the surface of the chili sauce. Since the cone 43 hits the pressure plate 58 when moving downward, the pressure plate 58 stretches the elastic rope 57 while moving downward, and the descending distance of the electric telescopic plate 59 is further increased, thereby eliminating deeper bubbles and improving the fermentation efficiency of the chili sauce.

[0045] like Figure 4 As shown, the cover plate 21 is provided with a feed port and an exhaust port.

[0046] In order to facilitate the addition of chili sauce, the gas generated by high temperature is discharged.

[0047] like Figure 8 As shown, the thread density of the end of the straight rod 24 away from the stirring rod 23 is greater than the thread density of the end close to the stirring rod 23.

[0048] In order to reduce the moving stroke of the spring telescopic stirring plate 213 under high temperature conditions, reduce the rotation speed, and increase the shear force of the chili sauce, while at the same time increasing the moving stroke of the spring telescopic stirring plate 213 and increasing the rotation speed under low temperature conditions, thereby improving the mixing uniformity of the chili sauce.

[0049] like Figure 8 As shown, in the vertical direction, the first set of threads and the third set of threads on the same side of the straight rod 24 have opposite rotation directions, and the second set of threads and the fourth set of threads on the same side of the straight rod 24 have opposite rotation directions.

[0050] In order to make the first and second groups of spring expansion and contraction stirrers flip the upper layer of chili sauce downward and move it downward when the stirring motor 22 rotates forward, the third and fourth groups of spring expansion and contraction stirrers flip the upper layer of chili sauce downward and move it upward when the stirring motor 22 rotates forward, to ensure that the upper and lower layers of chili sauce are fully mixed, thereby improving the mixing uniformity of the chili sauce and improving the fermentation efficiency.

[0051] Working principle of the present invention: When the chili sauce is poured into the fermentation barrel 1, the external controller controls the stirring motor 22 to start forward rotation, thereby driving the stirring rod 23 to rotate, and under the transmission action of the straight rod 24, drives the spring telescopic stirring plate 213 to revolve, thereby evenly stirring the chili sauce and improving the fermentation rate. At the same time, the stirring rod 23 drives the fixed ring 25 and the gear 26 to rotate synchronously, and the rotation of the gear 26 drives the rack 210 to move, thereby compressing the reset spring 29. During the movement of the rack 210, the bent rod 211 and the slide 212 are driven to move synchronously to the right on the straight rod 24. When the slide 212 approaches the spring telescopic stirring plate 213, the controller passes current to the slide 212, causing the slide 212 to present the same tension as the spring telescopic stirring plate 213. The same polarity as the stirring plate 213, thereby pushing the spring telescopic stirring plate 213 to rotate around the straight rod 24, so that the spring telescopic stirring plate 213 rotates on its own, fully mixing the chili sauce, when the stirring motor 22 rotates one circle, the controller controls the stirring motor 22 to rotate in the opposite direction, thereby driving the gear 26 to rotate in the opposite direction, resetting the rack 210, and driving the slide 212 to move to the left under the transmission action of the bent rod 211. At this time, the controller transmits a reverse current to the slide 212, so that the slide 212 presents a polarity opposite to that of the spring telescopic stirring plate 213, thereby driving the spring telescopic stirring rod 23 to rotate in the opposite direction and move to the left at the same time under the action of attraction, evenly mixing the chili sauce and increasing the fermentation rate.

[0052] When the temperature in the fermentation barrel 1 is too high, the memory spring 31 expands and elongates due to the heat, thereby driving the slip ring 33 to slide on the bent rod 211. During the sliding process, the slip ring 33 is always in contact with the drive coil 32. At this time, the effective number of turns of the drive coil 32 decreases, and the resistance decreases. At this time, the current increases. The controller detects the current increase, thereby reducing the rotation speed of the stirring motor 22, reducing the revolution speed of the spring telescopic stirring plate 213, and reducing the current passing into the slide 212. At this time, since the current received by the slide 212 becomes smaller, the magnetism is weakened, and the stroke of the spring telescopic stirring plate 213 is driven to decrease under the action of attraction and repulsion. Since the thread density of the spring telescopic stirring plate 213 and the straight rod 24 gradually increases from left to right, the reciprocating stroke of the spring telescopic stirring plate 213 is reduced, so the stirring range of the spring telescopic stirring plate 213 is reduced and the rotation speed is reduced, thereby increasing the shear force on the chili sauce at high temperature, thereby improving the fermentation rate of the chili sauce under high temperature conditions.

[0053] When the temperature in the fermentation barrel 1 is low, the memory spring 31 contracts, thereby driving the slip ring 33 to slide on the bent rod 211. During the sliding process, the slip ring 33 is always in contact with the drive coil 32. At this time, the effective number of turns of the drive coil 32 increases, and the resistance becomes larger. At this time, the current decreases. The controller detects that the current current decreases, thereby increasing the rotation speed of the stirring motor 22 and the revolution speed of the spring telescopic stirring plate 213. Under the action of high centrifugal force, the telescopic end of the spring telescopic stirring plate 213 extends outward and contacts the inner wall of the fermentation barrel 1, clearing the material sticking to the inner wall due to the low temperature. , improving the mixing uniformity of the chili sauce, and at the same time increasing the current passed into the slide 212. At this time, since the current received by the slide 212 becomes larger, the magnetism increases, thereby driving the spring telescopic stirring plate 213 to increase its stroke under the action of attraction and repulsion. Since the thread density of the spring telescopic stirring plate 213 and the straight rod 24 gradually increases from left to right, the reciprocating stroke of the spring telescopic stirring plate 213 increases, so the stirring range of the spring telescopic stirring plate 213 increases, and the rotation speed becomes higher, thereby improving the mixing uniformity of the chili sauce at low temperature, thereby improving the fermentation rate of the chili sauce at low temperature.

[0054] When high temperature appears in the fermentation barrel 1, the gas generated during the stirring process increases. Due to the high temperature state, the stirring speed decreases. At this time, the push block 45 moves outward under the action of low centrifugal force, and the force of pulling the pull rope 44 around the column 46 also becomes smaller, so that the pull rope 44 pulls the cone 43 to compress the telescopic spring 41 and moves downward. The distance moved smaller, at this time, the blocking area of ​​the exhaust port by the cone 43 and the cover 42 is reduced, and the volume of the gas generated in the fermentation tank discharged from the exhaust port per unit time increases, thereby accelerating the reduction of the temperature in the fermentation barrel 1, ensuring that the temperature in the fermentation barrel 1 quickly reaches the appropriate temperature, thereby further realizing the automatic processing of cooling and pressure relief, avoiding overheating in the fermentation barrel 1 to destroy the activity of microorganisms and affect the fermentation effect.

[0055] When high temperature appears in the fermentation barrel 1, the bubbles generated during the stirring process increase. At this time, due to the decrease in stirring speed and the decrease in centrifugal force, the contact time of the push block 45 with the arc block 51 increases during the rotation under the action of centrifugal force. When the push block 45 contacts the arc block 51, the push block 45 pushes the arc block 51 to squeeze the buffer spring 53 while pushing the round rod 52 and the conductive block 55 to move until they contact the conductive sheet 56. At this time, due to the increase in the contact time between the push block 45 and the arc block 51, the contact time between the conductive sheet 56 and the conductive block 55 increases. The current of the external controller is transmitted to the conductive sheet 56 through the conductive block 55, and then to the electric telescopic plate 59, thereby controlling the extension distance of the electric telescopic plate 59 to increase, and bursting the high-level bubbles on the surface of the chili sauce. Since the cone 43 hits the pressure plate 58 when moving downward, the pressure plate 58 stretches the elastic rope 57 while moving downward, and the descending distance of the electric telescopic plate 59 is further increased, thereby eliminating deeper bubbles and improving the fermentation efficiency of the chili sauce.

[0056] It will be apparent to those skilled in the art that the present invention is not limited to the details of the exemplary embodiments described above and that the invention can be embodied in other specific forms without departing from the spirit or essential characteristics of the invention. Therefore, the embodiments should be considered in all respects as illustrative and non-restrictive, and the scope of the invention is defined by the appended claims, not the foregoing description, and all variations within the meaning and range of equivalents of the claims are intended to be included therein. Any reference sign in a claim should not be construed as limiting the claim to which it relates.

Claims

1. A chili sauce fermentation device with intelligent temperature control function, characterized by: A chili sauce fermentation device with an intelligent temperature control function comprises a fermentation barrel (1), a stirring unit (2), a temperature control unit (3), an exhaust unit (4) and a defoaming unit (5), wherein the fermentation barrel (1) is placed on a horizontal ground, the stirring unit (2) is rotatably connected to the fermentation barrel (1), the temperature control unit (3) is fixedly connected to the stirring unit (2), the temperature control unit (3) has the function of changing the stirring rate and stirring range, the exhaust unit (4) is fixedly connected to the stirring unit (2), the defoaming unit (5) is fixedly connected to the exhaust unit (4), and the defoaming unit (5) is fixedly connected to the stirring unit (2).

2. The chili sauce fermentation device with intelligent temperature control function according to claim 1, characterized in that: The stirring unit (2) includes a cover plate (21), a stirring motor (22), a stirring rod (23), a straight rod (24), a fixing ring (25) and a gear (26); the cover plate (21) is rotatably mounted on the barrel mouth of the fermentation barrel (1); the stirring rod (23) is composed of an inner rod barrel and a plurality of outer rod barrels; the fixed end of the stirring motor (22) is fixedly mounted on the upper end of the cover plate (21); the output end of the stirring motor (22) is fixedly connected to the inner rod barrel of the stirring rod (23); the outer rod barrel of the stirring rod (23) is fixedly connected to the cover plate (21) through a connecting rod; the straight rod (24) is fixedly connected to the inner rod barrel of the stirring rod (23); the fixing ring (25) is fixedly connected to the gear (26); the gear (26) is fixedly connected to the inner rod barrel of the stirring rod (23); and the gear (26) is fixedly connected to the exhaust unit (4).

3. The chili sauce fermentation device with intelligent temperature control function according to claim 2, characterized in that: The stirring units (2) have four groups. In the vertical direction, the four groups of stirring units (2) are arranged vertically in sequence. The stirring units (2) also include a fixed plate (27), a slide groove (28), a return spring (29), a rack (210), a bent rod (211), a slide cylinder (212) and a spring telescopic stirring plate (213). The fixed ring (25) is rotatably mounted on the fixed plate (27). The fixed plate (27) is fixedly connected to the outer rod cylinder of the stirring rod (23). The slide groove (28) is fixedly mounted on the fixed plate (27). One end of the return spring (29) is fixedly connected to the fixed plate (27) and the other end is fixedly connected to the rack (210). The rack (210) is slidably mounted on the fixed plate (27). A stopper is provided on the slide groove (28) to prevent the rack (210) from disengaging from the slide groove (28). The rack (210) is meshedly connected with the gear (26). One end of the bent rod (211) is fixedly connected with the rack (210), and the other end is fixedly connected with the slide cylinder (212). The slide cylinder (212) is slidably mounted on the straight rod (24). The spring telescopic stirring plate (213) is threadedly connected with the straight rod (24). The slide cylinder (212) is an electromagnet. The threaded connection end of the spring telescopic stirring plate (213) is made of a magnet. The bent rod (211) is fixedly connected with the temperature control unit (3), and the fixed plate (27) is fixedly connected with the defoaming unit (5).

4. The chili sauce fermentation device with intelligent temperature control function according to claim 3, characterized in that: The temperature control unit (3) includes a memory spring (31), a drive coil (32) and a slip ring (33). One end of the memory spring (31) is fixedly connected to the rack (210), and the other end of the memory spring (31) is fixedly connected to the slip ring (33). The drive coil (32) is evenly wound on the bent rod (211). The end of the drive coil (32) away from the rack (210) is a current input end. The slip ring (33) is slidably mounted on the bent rod (211).

5. The chili sauce fermentation device with intelligent temperature control function according to claim 2, characterized in that: The exhaust unit (4) includes a telescopic spring (41), a cover (42), a cone (43), a pull rope (44), a push block (45) and a column (46). One end of the telescopic spring (41) is fixedly connected to the cover (42), and the other end of the telescopic spring (41) is fixedly connected to the upper surface of the cover plate (21). The end of the cone (43) with a larger diameter is fixedly connected to the cover (42). The cone (43) is slidably mounted on the cover plate (21). The end of the cone (43) with a smaller diameter is fixedly connected to one end of the pull rope (44). The other end of the pull rope (44) passes through the fixing ring (25), bypasses the column (46), and is fixedly connected to the push block (45). The column (46) is fixedly mounted on the gear (26).

6. The chili sauce fermentation device with intelligent temperature control function according to claim 3, characterized in that: The defoaming unit (5) comprises an arc block (51), a round rod (52), a buffer spring (53), a fixed box (54) and a conductive block (55), wherein the arc block (51) is slidably mounted on the fixed plate (27), the arc block (51) is fixedly connected to the round rod (52), the round rod (52) is slidably connected to the fixed box (54), the round rod (52) is fixedly connected to the conductive block (55), one end of the buffer spring (53) is fixedly connected to the arc block (51), and the other end is fixedly connected to the fixed box (54), the fixed box (54) is fixedly mounted on the fixed plate (27), and the conductive block (55) is slidably mounted in the fixed box (54).

7. The chili sauce fermentation device with intelligent temperature control function according to claim 6, characterized in that: The defoaming unit (5) further includes a conductive sheet (56), an elastic rope (57), a pressure plate (58) and an electric telescopic plate (59), wherein the conductive sheet (56) is fixedly mounted in the fixed box (54), one end of the elastic rope (57) is fixedly connected to the lower surface of the cover plate (21), and the other end of the elastic rope (57) is fixedly connected to the pressure plate (58), the pressure plate (58) is slidably connected to the outer rod barrel of the stirring rod (23), the fixed end of the electric telescopic plate (59) is fixedly mounted on the lower surface of the pressure plate (58), and the electric telescopic plate (59) is electrically connected to the conductive sheet (56).

8. The chili sauce fermentation device with intelligent temperature control function according to claim 2, characterized in that: The cover plate (21) is provided with a feed port and an exhaust port.

9. The chili sauce fermentation device with intelligent temperature control function according to claim 2, characterized in that: The thread density of the end of the straight rod (24) away from the stirring rod (23) is greater than the thread density of the end close to the stirring rod (23).

10. The chili sauce fermentation device with intelligent temperature control function according to claim 2, characterized in that: In the vertical direction, the first set of threads and the third set of threads on the straight rod (24) located on the same side have opposite rotation directions, and the second set of threads and the fourth set of threads on the straight rod (24) located on the same side have opposite rotation directions.

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