Sterile intelligent pickling equipment and production process for low-salt pickled vegetables
By designing a sterile intelligent pickling equipment for low-salt pickled vegetables, adopting a fully deoxygenated and nitrogen micro-positive pressure environment, combined with intelligent temperature control, the problems of pickling instability and dependence on preservatives in existing equipment have been solved, thereby improving the quality and market acceptance of low-salt pickled vegetables.
Patent Information
- Application Number
- CN202610307808.7
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2026-03-13
- Publication Date
- 2026-05-19
AI Technical Summary
Existing sauerkraut pickling equipment lacks precise aseptic protection and dynamic temperature control, which makes low-salt sauerkraut prone to mold and off-flavors during the pickling process. It also relies on preservatives to inhibit bacteria, resulting in low market acceptance.
A sterile intelligent pickling device for low-salt sauerkraut was designed, comprising an outer tank mechanism, an inner tank mechanism, a pretreatment tank mechanism, a vacuum pump mechanism, and a nitrogen delivery mechanism. Combined with temperature sensors, salinity sensors, and acidity sensors, it achieves full-process deoxygenation, a nitrogen micro-positive pressure environment, and intelligent temperature control.
It achieves deoxygenation of the marinade throughout the pickling process, avoids the growth of aerobic bacteria, maintains a stable slightly positive pressure, ensures uniform flavor and microbial community, improves equipment utilization and pickling quality, and reduces the use of preservatives.
Smart Images
Figure CN122060581A_ABST
Abstract
Description
Technical Field
[0001] This invention belongs to the field of sauerkraut pickling technology, specifically involving a low-salt sauerkraut sterile intelligent pickling equipment and production process. Background Technology
[0002] The core of pickling sauerkraut is to use lactic acid bacteria for anaerobic fermentation, which converts the sugar in the ingredients into organic acids and inhibits the growth of other bacteria. Traditional processes require ingredient processing, adding salt and mixing, and sealing for fermentation. Existing processes are divided into two categories: high-salt natural fermentation and low-salt artificially intervened fermentation.
[0003] Existing pickling equipment varies greatly in structure. Household models are mostly single sealed containers with only basic sealing functions, relying on manual control of temperature and fermentation time. Small and medium-sized commercial equipment usually consists of a cleaning unit, a pickling chamber, and a temperature control module, with some equipped with simple sealing and sterilization devices. Industrial equipment has a more complex structure, including food conveying, salinity adjustment, fermentation tanks, temperature control systems, and simple sterilization units.
[0004] While the aforementioned pickling equipment can all pickle sauerkraut, they generally lack precise aseptic protection and dynamic temperature control modules. In actual use, due to the absence of a full-process deoxygenation and nitrogen aeration structure, air seepage into the liquid can easily cause mold and off-odors, leading to batch-level scrapping. Furthermore, the lack of dynamic control results in large temperature fluctuations, unstable lactic acid bacteria activity, and inconsistent fermentation cycles. In low-salt environments, miscellaneous bacteria are more likely to proliferate. Therefore, when pickling low-salt sauerkraut, the equipment often relies on preservatives to inhibit bacteria. However, the market has a strong aversion to preservatives, making it difficult for low-salt sauerkraut pickled by this equipment to be accepted by the market.
[0005] A very small number of industrial-grade sauerkraut pickling equipment have a nitrogen aeration structure, but they have obvious disadvantages: they only have a single aeration structure, no electronic throttle valve or control mechanism, the gas volume is uncontrollable, and they do not have a pre-deoxygenation structure or pre-deoxygenation process. They also cannot create a high-purity nitrogen micro-positive pressure environment. They rely solely on nitrogen aeration for deoxygenation of the liquid, resulting in low deoxygenation efficiency. Furthermore, they do not meet the conditions for full-process deoxygenation pickling, and aerobic bacteria are still more likely to grow in the later stages. Summary of the Invention
[0006] The technical problem to be solved by the present invention is to overcome the shortcomings of the prior art and provide a low-salt acid vegetable aseptic intelligent pickling equipment and production process.
[0007] The technical solution adopted to solve the above technical problems is: Firstly, a technical solution is provided: a low-salt acid vegetable sterile intelligent pickling device, including an outer tank mechanism, an inner tank mechanism, a pretreatment tank mechanism, a vacuum pump mechanism, a nitrogen delivery mechanism, and a control mechanism. The inner tank mechanism is embedded inside the outer tank mechanism. The inner tank mechanism includes an inner tank body. An annular aeration pipe is embedded and fixed at the bottom of the inner tank body. Multiple unidirectional aeration nozzles are arranged in an annular array on the inner side of the annular aeration pipe. The pretreatment tank mechanism is connected to the inner tank mechanism by a pipe. A vacuum pump mechanism is fixed on the pretreatment tank mechanism. The vacuum pump mechanism includes a vacuum pump body. The vacuum pump body is sealed to the suction end of a first electronic three-way valve. The first inlet of the first electronic three-way valve is connected to a first suction pipe, and the second inlet of the first electronic three-way valve is connected to a second suction pipe. The inner tank mechanism is connected to a nitrogen delivery mechanism, which includes a compressed nitrogen tank. A nitrogen exhaust valve is fixed to the top of the compressed nitrogen tank. A second electronic three-way valve is sealed to the outlet of the nitrogen exhaust valve. A first nitrogen delivery pipe is fixed to the first outlet of the second electronic three-way valve. An electronic throttle valve is fixed to the second outlet of the second electronic three-way valve. A second nitrogen delivery pipe is fixed to the outlet of the electronic throttle valve. An electric tank cover mechanism is hinged to the top of the outer tank mechanism. A control mechanism is also fixed to the outer tank mechanism.
[0008] Furthermore, the outer can mechanism includes an insulated outer can, a spiral heating tube is embedded and fixed inside the insulated outer can, two arc-shaped support plates are integrally fixed to the bottom of the insulated outer can, a base plate is welded and fixed to the bottom of the arc-shaped support plates, reinforcing ribs are integrally fixed to the outside of the arc-shaped support plates, and a protrusion is integrally connected to one end of the base plate.
[0009] Through the above technical solution, the arc-shaped support plate can lift the inner tank body, thereby facilitating the discharge of sauerkraut by the electronic discharge valve and making it easier for people to receive materials with containers or pipes. Compared with traditional support legs, the arc-shaped support plate has higher strength and a larger supporting surface. The reinforcing ribs can further improve the strength of the arc-shaped support plate and disperse the pressure on the arc-shaped support plate. The bottom plate can prevent the device from generating excessive pressure on the ground.
[0010] Furthermore, the inner tank body is embedded inside the insulated outer tank, and a temperature sensor, a salinity sensor, and an acidity sensor are fixed to the bottom of the inner wall of the inner tank body. An electronic discharge valve is fixedly installed at the bottom of the inner tank body.
[0011] Through the above technical solution, the temperature sensor, salinity sensor and acidity sensor can detect the temperature, salinity and acidity of the liquid inside the device. When the electronic discharge valve is opened, the liquid and sauerkraut inside the device will be discharged.
[0012] Furthermore, the pretreatment tank mechanism includes a pretreatment tank body, a liquid level sensor is fixed to the top of the outer wall of the pretreatment tank body, a water pump is installed on one side of the pretreatment tank mechanism, a water supply pipe is sealed to the outlet end of the water pump, the end of the water supply pipe is connected to the top of the inner tank body, and an inlet valve is installed on the pretreatment tank body.
[0013] With the above technical solution, when the liquid level sensor detects that the liquid level has reached the specified height, the inlet valve will close, thereby preventing the vacuum pump body from sucking in liquid due to excessively high liquid level.
[0014] Furthermore, the vacuum pump body is fixed to the top of the pretreatment tank, the first suction pipe is connected to the top of the pretreatment tank, and the second suction pipe is connected to the top of the inner tank body.
[0015] Through the above technical solution, the control mechanism can control the vacuum pump body through the first electronic three-way air valve to extract air from the pretreatment tank through the first air extraction pipe to deoxygenate the liquid. It can also extract air from the inner tank through the second air extraction pipe to prevent residual oxygen in the inner tank from dissolving into the liquid. This achieves dual functionality, effectively reduces material costs and improves equipment utilization, while ensuring deoxygenation of the liquid throughout the pickling process and preventing the growth of aerobic bacteria.
[0016] Furthermore, the first nitrogen delivery pipe is connected to the top of the inner tank body, and the second nitrogen delivery pipe is connected to the annular aeration pipe.
[0017] Through the above technical solution, the control mechanism can control the compressed nitrogen tank to re-inject nitrogen from the first nitrogen delivery pipe to the top of the inner tank body through the second electronic three-way valve to create a nitrogen micro-positive pressure environment. It can also input nitrogen from the second nitrogen delivery pipe to the annular aeration pipe to aerate the liquid in the inner tank body, realizing dual use of a single nitrogen source. It can also further reduce dissolved oxygen in the liquid and maintain micro-positive pressure stability, and can slightly disturb the liquid to even out flavor and microbial community.
[0018] Furthermore, the electric can lid mechanism includes a lid body hinged to the top of the insulated outer can. A flipping arm is fixed on the lid body, and a rotating connecting shaft is fixed to the inner side of the flipping arm. A hydraulic cylinder is rotatably connected to the rotating connecting shaft. The bottom end of the hydraulic cylinder is rotatably connected to the insulated outer can. A micro exhaust valve is installed on the top of the lid body. The control mechanism includes a main unit box fixed to the protrusion. A touch screen is fixed on the top of the main unit box. The main unit box contains a control circuit board, a PLC controller, a processor, a memory, a power regulator, a temperature transmitter, a salinity transmitter, and an acidity transmitter. The main unit box is electrically connected to the spiral heating element, temperature sensor, salinity sensor, acidity sensor, electronic discharge valve, liquid level sensor, water pump, vacuum pump body, first electronic three-way vent valve, second electronic three-way vent valve, electronic throttle valve, hydraulic cylinder, and touch screen.
[0019] Through the above technical solution, when the hydraulic cylinder retracts, the cover body opens; when the hydraulic cylinder extends, the cover body closes. The transmitter inside the main unit can convert the electrical signals from the temperature sensor, salinity sensor, and acidity sensor into data and display them on the touch screen. Operators can set the marinating time and marinating temperature through the touch screen. The main unit can control the power and on / off of the spiral heating tube based on the temperature feedback from the temperature sensor, thereby maintaining the temperature within the range set by the operator and achieving intelligent temperature control.
[0020] Secondly, based on the first aspect mentioned above, a production process for a low-salt acid-tolerant vegetable aseptic intelligent pickling equipment is also provided, including the following specific steps: Step 1: Set the marinating time, marinating temperature, and other programs through the control mechanism; Step 2: The control mechanism controls the pretreatment tank mechanism and the vacuum pump mechanism to perform vacuum degassing on the pickling liquid; Step 3: The staff puts the pickled cabbage raw materials and liquid into the inner tank. The control mechanism controls the vacuum pump to extract the residual air, and fills the inner tank with nitrogen and aerates it with nitrogen through the nitrogen delivery mechanism until the pickling of the pickled cabbage is completed.
[0021] Furthermore, in step two, the device injects a certain amount of liquid into the pretreatment tank through an external liquid supply device from the water inlet valve. The control mechanism controls the vacuum pump body to extract the air from the pretreatment tank through the first air extraction pipe, thereby generating negative pressure in the pretreatment tank and maintaining it for a certain period of time. At this time, the dissolved oxygen solubility in the water decreases significantly and precipitates out, thereby achieving the initial degassing of the pickling liquid.
[0022] Furthermore, in step three, the worker pours the sauerkraut raw material into the inner tank body and closes the electric tank lid mechanism. The control mechanism controls the water pump to transport the degassed liquid from the pretreatment tank to the inner tank body through the water pipe and mix it with the sauerkraut raw material. The vacuum pump body extracts the residual gas in the inner tank body through the second suction pipe. The compressed nitrogen tank fills the inside of the inner tank body with nitrogen through the second electronic three-way valve and the first nitrogen delivery pipe to form a micro-positive pressure environment. Nitrogen is then delivered to the annular aeration pipe in a timed and quantitative manner through the electronic throttle valve and the second nitrogen delivery pipe. The nitrogen in the annular aeration pipe is discharged through the one-way aeration nozzle to form nitrogen microbubbles. The microbubbles rise slowly in the fermentation liquid, adsorb dissolved oxygen, and form mixed bubbles that precipitate from the liquid surface and are discharged from the micro exhaust valve at the top of the lid body. This further reduces the dissolved oxygen in the liquid, prevents bacterial growth, maintains a stable micro-positive pressure, and slightly disturbs the liquid to even out the flavor and microbial community.
[0023] The beneficial effects of this invention are as follows: 1. This invention, through the arrangement of an inner tank mechanism, a pretreatment tank mechanism, and a vacuum pump mechanism, achieves pre-deoxygenation of the pickling liquid and vacuuming of the pickling chamber, realizing dual-purpose operation, improving equipment utilization, ensuring deoxygenation of the pickling liquid throughout the pickling process, and preventing the growth of aerobic bacteria. 2. By setting up an inner tank mechanism and a nitrogen delivery mechanism, this invention can create a slightly positive pressure environment for nitrogen and perform nitrogen aeration, achieving dual use of a single nitrogen source. It can also further reduce dissolved oxygen in the liquid and maintain a stable slightly positive pressure, and can gently disturb the liquid to promote uniform flavor and microbial community. Attached Figure Description
[0024] Figure 1 This is a three-dimensional structural diagram of the present invention; Figure 2 This is a schematic diagram of the outer can mechanism of the present invention; Figure 3 This is a schematic diagram of the inner tank mechanism of the present invention; Figure 4 This is a schematic diagram of the pretreatment tank mechanism of the present invention; Figure 5 This is a schematic diagram of the vacuum pump mechanism structure of the present invention; Figure 6 This is a schematic diagram of the nitrogen delivery mechanism of the present invention; Figure 7 yes Figure 6 Enlarged view of point A in the middle; Figure 8 This is a schematic diagram of the electric can lid mechanism of the present invention; Figure 9 This is a schematic diagram of the control mechanism structure of the present invention.
[0025] Reference numerals: 1. Outer tank mechanism; 101. Insulated outer tank; 102. Spiral heating element; 103. Arc-shaped support plate; 104. Base plate; 105. Reinforcing rib; 106. Protrusion; 2. Inner tank mechanism; 201. Inner tank body; 202. Annular aeration pipe; 203. One-way aeration nozzle; 204. Temperature sensor; 205. Salinity sensor; 206. Acidity sensor; 207. Electronic discharge valve; 3. Pretreatment tank mechanism; 301. Pretreatment tank body; 302. Liquid level sensor; 303. Water pump; 304. Water pipe; 305. Inlet valve; 4. Vacuum pump 401. Vacuum pump body; 402. First electronic three-way valve; 403. First suction pipe; 404. Second suction pipe; 5. Nitrogen delivery mechanism; 501. Compressed nitrogen tank; 502. Nitrogen exhaust valve; 503. Second electronic three-way valve; 504. First nitrogen delivery pipe; 505. Electronic throttle valve; 506. Second nitrogen delivery pipe; 6. Electric canister lid mechanism; 601. Lid body; 602. Tilting arm; 603. Rotary connecting shaft; 604. Hydraulic cylinder; 605. Micro exhaust valve; 7. Control mechanism; 701. Main unit; 702. Touch screen. Detailed Implementation
[0026] To make the objectives, technical solutions, and advantages of this invention clearer, the invention will be further described in detail below with reference to the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are merely illustrative and not intended to limit the invention.
[0027] like Figures 1-9 As shown, a low-salt acid-tolerant vegetable aseptic intelligent pickling equipment includes an outer tank mechanism 1, an inner tank mechanism 2, a pretreatment tank mechanism 3, a vacuum pump mechanism 4, a nitrogen delivery mechanism 5, and a control mechanism 7. The outer tank mechanism 1 includes an insulated outer tank 101, with a spiral heating tube 102 embedded and fixed inside the insulated outer tank 101. Two arc-shaped support plates 103 are integrally fixed to the bottom of the insulated outer tank 101, and a base plate 104 is welded and fixed to the bottom of the arc-shaped support plates 103. Reinforcing ribs 10 are integrally fixed to the outside of the arc-shaped support plates 103. 5. One end of the base plate 104 is integrally connected with a protrusion 106. The arc-shaped support plate 103 can lift the inner tank body 201, thereby facilitating the discharge of sauerkraut by the electronic discharge valve 207 and making it easier for people to receive materials with containers or pipes. Compared with traditional support legs, the arc-shaped support plate 103 has higher strength and a larger support surface. The reinforcing rib 105 can further improve the strength of the arc-shaped support plate 103 and disperse the pressure on the arc-shaped support plate 103. The base plate 104 can prevent the device from generating excessive pressure on the ground.
[0028] like Figure 1 and Figure 3As shown, an inner tank mechanism 2 is embedded inside the outer tank mechanism 1. The inner tank mechanism 2 includes an inner tank body 201. An annular aeration pipe 202 is embedded and fixed at the bottom of the inner tank body 201. Multiple unidirectional aeration nozzles 203 are arranged in annular array on the inner side of the annular aeration pipe 202. The inner tank body 201 is embedded inside the heat-insulating outer tank 101. A temperature sensor 204, a salinity sensor 205, and an acidity sensor 206 are fixed at the bottom of the inner wall of the inner tank body 201. An electronic discharge valve 207 is fixedly installed at the bottom of the inner tank body 201. The temperature sensor 204, salinity sensor 205, and acidity sensor 206 can detect the temperature, salinity, and acidity of the liquid inside the device. When the electronic discharge valve 207 is opened, the liquid and sauerkraut inside the device will be discharged.
[0029] like Figure 1 and Figure 4 As shown, the inner tank mechanism 2 is connected to the pretreatment tank mechanism 3 via a pipeline. The pretreatment tank mechanism 3 includes a pretreatment tank body 301. A liquid level sensor 302 is fixed to the top of the outer wall of the pretreatment tank body 301. A water pump 303 is installed on one side of the pretreatment tank mechanism 3. A water supply pipe 304 is sealed to the outlet end of the water pump 303. The end of the water supply pipe 304 is connected to the top of the inner tank body 201. A water inlet valve 305 is installed on the pretreatment tank body 301. When the liquid level sensor 302 detects that the liquid level has reached the specified height, the water inlet valve 305 will close, thereby preventing the liquid level from being too high and causing the vacuum pump body 401 to suck up liquid.
[0030] like Figure 1 and Figure 5 As shown, a vacuum pump mechanism 4 is fixed on the pretreatment tank mechanism 3. The vacuum pump mechanism 4 includes a vacuum pump body 401. A first electronic three-way valve 402 is sealed to the suction end of the vacuum pump body 401. A first suction pipe 403 is connected to the first inlet of the first electronic three-way valve 402, and a second suction pipe 404 is connected to the second inlet of the first electronic three-way valve 402. The vacuum pump body 401 is fixed to the top of the pretreatment tank 301. The first suction pipe 403 is connected to the top of the pretreatment tank 301, and the second suction pipe 404 is connected to the top of the pretreatment tank 301. 4 is connected to the top of the inner tank body 201. The control mechanism 7 can control the vacuum pump body 401 through the first electronic three-way air valve 402 to extract air from the pretreatment tank 301 through the first air extraction pipe 403 to deoxygenate the liquid. It can also extract air from the inner tank body 201 through the second air extraction pipe 404 to prevent residual oxygen in the inner tank body 201 from dissolving into the liquid. This achieves dual functions, effectively reduces material costs and improves equipment utilization, and also ensures deoxygenation of the liquid throughout the pickling process, preventing the growth of aerobic bacteria.
[0031] like Figure 1 , Figure 6 and Figure 7As shown, the inner tank mechanism 2 is connected to a nitrogen delivery mechanism 5 via a pipeline. The nitrogen delivery mechanism 5 includes a compressed nitrogen tank 501. A nitrogen exhaust valve 502 is fixed to the top of the compressed nitrogen tank 501. A second electronic three-way valve 503 is sealed to the outlet of the nitrogen exhaust valve 502. A first nitrogen delivery pipe 504 is fixed to the first outlet of the second electronic three-way valve 503. An electronic throttle valve 505 is fixed to the second outlet of the second electronic three-way valve 503. A second nitrogen delivery pipe 506 is fixed to the outlet of the electronic throttle valve 505. The first nitrogen delivery pipe 504 is connected to the inner tank body 2. The top of 01 is connected, and the second nitrogen delivery pipe 506 is connected to the annular aeration pipe 202. The control mechanism 7 can control the compressed nitrogen tank 501 to re-inject nitrogen from the first nitrogen delivery pipe 504 to the top of the inner tank body 201 through the second electronic three-way air valve 503 to create a nitrogen micro-positive pressure environment. It can also input nitrogen from the second nitrogen delivery pipe 506 to the annular aeration pipe 202 to aerate the liquid in the inner tank body 201. This realizes dual use of a single nitrogen source, and can further reduce dissolved oxygen in the liquid and maintain micro-positive pressure stability. It can also slightly disturb the liquid to even out the flavor and microbial community.
[0032] like Figure 1 , Figure 8 and Figure 9As shown, an electric can lid mechanism 6 is hinged to the top of the outer can mechanism 1. A control mechanism 7 is also fixed on the outer can mechanism 1. The electric can lid mechanism 6 includes a lid body 601 hinged to the top of the insulated outer can 101. A flipping arm 602 is fixed on the lid body 601. A rotating connecting shaft 603 is fixed to the inner side of the flipping arm 602. A hydraulic cylinder 604 is rotatably connected to the rotating connecting shaft 603. The bottom end of the hydraulic cylinder 604 is rotatably connected to the insulated outer can 101. A micro exhaust valve 605 is installed on the top of the lid body 601. The control mechanism 7 includes a main unit 701 fixed to the protrusion 106. A touch screen 702 is fixed on the top of the main unit 701. The main unit 701 contains a control circuit board, a PLC controller, a processor, a memory, a power regulator, a temperature transmitter, a salinity transmitter, and an acidity transmitter. The main unit 701 is connected to the spiral heating tube 102, the temperature sensor 204, and the salinity sensor 205. 05. The acidity sensor 206, electronic discharge valve 207, liquid level sensor 302, water pump 303, vacuum pump body 401, first electronic three-way vent valve 402, second electronic three-way vent valve 503, electronic throttle valve 505, hydraulic cylinder 604, and touch screen 702 are all electrically connected. When the hydraulic cylinder 604 retracts, the cover body 601 opens; when the hydraulic cylinder 604 extends, the cover body 601 closes. The transmitter inside the main unit 701 can convert the electrical signals of the temperature sensor 204, salinity sensor 205, and acidity sensor 206 into data and display it on the touch screen 702. The operator can set the pickling time and pickling temperature through the touch screen 702. The main unit 701 can control the power and on / off of the spiral heating tube 102 based on the temperature feedback from the temperature sensor 204, thereby maintaining the temperature within the range set by the operator and achieving intelligent temperature control.
[0033] The production process of a low-salt, aseptic, intelligent pickling equipment for vegetables includes the following specific steps: Step 1: Set the marinating time, marinating temperature, and other programs through the control mechanism 7; Step 2: Control mechanism 7 controls pretreatment tank mechanism 3 and vacuum pump mechanism 4 to perform vacuum degassing on the pickling liquid; Step 3: The staff puts the pickled cabbage raw materials and liquid into the inner tank mechanism 2. The control mechanism 7 controls the vacuum pump mechanism 4 to extract the residual air, and fills the inner tank mechanism 2 with nitrogen and performs nitrogen aeration through the nitrogen delivery mechanism 5 until the pickling of pickled cabbage is completed.
[0034] In step two, the device supplies a certain amount of liquid to the pretreatment tank 301 through the inlet valve 305 via an external liquid supply device. The control mechanism 7 controls the vacuum pump body 401 to extract the air from the pretreatment tank 301 through the first air extraction pipe 403, thereby generating negative pressure in the pretreatment tank 301 and maintaining it for a certain period of time. At this time, the dissolved oxygen solubility in the water decreases significantly and precipitates out, thereby achieving the initial degassing of the pickling liquid.
[0035] In step three, the worker pours the pickled cabbage raw material into the inner tank body 201 and closes the electric tank lid mechanism 6. The control mechanism 7 controls the water pump 303 to transport the degassed liquid in the pretreatment tank 301 to the inner tank body 201 through the water pipe 304 to mix with the pickled cabbage raw material. The vacuum pump body 401 extracts the residual gas in the inner tank body 201 through the second suction pipe 404. The compressed nitrogen tank 501 fills the interior of the inner tank body 201 with nitrogen through the second electronic three-way valve 503 and the first nitrogen delivery pipe 504 to form a micro-positive gas flow. The system operates under pressure and delivers nitrogen to the annular aeration pipe 202 at regular intervals and in a measured manner through an electronic throttle valve 505 and a second nitrogen delivery pipe 506. The nitrogen in the annular aeration pipe 202 is discharged through a one-way aeration nozzle 203 to form nitrogen microbubbles. These microbubbles slowly rise in the fermentation liquid, adsorb dissolved oxygen, and form mixed bubbles that precipitate from the liquid surface and are discharged from the micro exhaust valve 605 at the top of the cover body 601. This further reduces dissolved oxygen in the liquid, prevents bacterial growth, maintains a stable micro-positive pressure, and slightly disturbs the liquid, resulting in a uniform flavor and microbial community.
[0036] The above description is merely a preferred embodiment of the present invention and is not intended to limit the scope of protection of the present invention.
Claims
1. A low-salt acid-tolerant vegetable sterile intelligent pickling equipment, comprising an outer tank mechanism (1), an inner tank mechanism (2), a pretreatment tank mechanism (3), a vacuum pump mechanism (4), a nitrogen delivery mechanism (5), and a control mechanism (7), characterized in that: The outer tank mechanism (1) is internally inlaid with an inner tank mechanism (2). The inner tank mechanism (2) includes an inner tank body (201). An annular aeration pipe (202) is fixedly inlaid at the bottom of the inner tank body (201). The annular aeration pipe (202) has multiple unidirectional aeration nozzles (203) arranged in an annular array on the inner side. The inner tank mechanism (2) is connected to a pretreatment tank mechanism (3) via a pipe. A vacuum pump mechanism (4) is fixed on the pretreatment tank mechanism (3). The vacuum pump mechanism (4) includes a vacuum pump body (401). The vacuum pump body (401) is sealed to a first electronic three-way valve (402) at the suction end. The first air inlet of the first electronic three-way valve (402) is connected to a first suction pipe (403), and the second air inlet of the first electronic three-way valve (402) is connected to a second suction pipe (404). The inner tank mechanism (2) is connected to a nitrogen delivery mechanism (5) via a pipeline. The nitrogen delivery mechanism (5) includes a compressed nitrogen tank (501). A nitrogen exhaust valve (502) is fixed to the top of the compressed nitrogen tank (501). A second electronic three-way valve (503) is sealed to the outlet of the nitrogen exhaust valve (502). A first nitrogen delivery pipe (504) is fixed to the first outlet of the second electronic three-way valve (503). An electronic throttle valve (505) is fixed to the second outlet of the second electronic three-way valve (503). A second nitrogen delivery pipe (506) is fixed to the outlet of the electronic throttle valve (505). An electric tank cover mechanism (6) is hinged to the top of the outer tank mechanism (1). A control mechanism (7) is also fixed to the outer tank mechanism (1).
2. The aseptic intelligent pickling equipment for low-salt acid vegetables according to claim 1, characterized in that, The outer tank mechanism (1) includes an insulated outer tank (101), a spiral heating tube (102) is embedded and fixed on the inner side of the insulated outer tank (101), two arc-shaped support plates (103) are integrally fixed at the bottom of the insulated outer tank (101), a base plate (104) is welded and fixed at the bottom of the arc-shaped support plate (103), a reinforcing rib (105) is integrally fixed on the outside of the arc-shaped support plate (103), and a protrusion (106) is integrally connected to one end of the base plate (104).
3. The aseptic intelligent pickling equipment for low-salt acid vegetables according to claim 1, characterized in that, The inner tank body (201) is embedded inside the heat-insulating outer tank (101). A temperature sensor (204), a salinity sensor (205), and an acidity sensor (206) are fixed at the bottom of the inner wall of the inner tank body (201). An electronic discharge valve (207) is fixedly installed at the bottom of the inner tank body (201).
4. The aseptic intelligent pickling equipment for low-salt acid vegetables according to claim 1, characterized in that, The pretreatment tank mechanism (3) includes a pretreatment tank body (301), a liquid level sensor (302) is fixed at the top of the outer wall of the pretreatment tank body (301), a water pump (303) is installed on one side of the pretreatment tank mechanism (3), a water supply pipe (304) is sealed to the outlet end of the water pump (303), the end of the water supply pipe (304) is connected to the top of the inner tank body (201), and an inlet valve (305) is installed on the pretreatment tank body (301).
5. The aseptic intelligent pickling equipment for low-salt acid vegetables according to claim 1, characterized in that, The vacuum pump body (401) is fixed to the top of the pretreatment tank (301), the first suction pipe (403) is connected to the top of the pretreatment tank (301), and the second suction pipe (404) is connected to the top of the inner tank body (201).
6. The aseptic intelligent pickling equipment for low-salt acid vegetables according to claim 1, characterized in that, The first nitrogen delivery pipe (504) is connected to the top of the inner tank body (201), and the second nitrogen delivery pipe (506) is connected to the annular aeration pipe (202).
7. The aseptic intelligent pickling equipment for low-salt acid vegetables according to claim 2, characterized in that, The electric can lid mechanism (6) includes a lid body (601) hinged to the top of the insulated outer can (101). A flipping arm (602) is fixed on the lid body (601). A rotating connecting shaft (603) is fixed to the inner side of the flipping arm (602). A hydraulic cylinder (604) is rotatably connected to the rotating connecting shaft (603). The bottom end of the hydraulic cylinder (604) is rotatably connected to the insulated outer can (101). A micro exhaust valve (605) is installed on the top of the lid body (601). The control mechanism (7) includes a main unit (701) fixed to the protrusion (106). A touch screen (705) is fixed on the top of the main unit (701). 02), the main unit (701) is equipped with a control circuit board, PLC controller, processor, memory, power regulator, temperature transmitter, salinity transmitter and acidity transmitter. The main unit (701) is electrically connected to the spiral heating tube (102), temperature sensor (204), salinity sensor (205), acidity sensor (206), electronic discharge valve (207), liquid level sensor (302), water pump (303), vacuum pump body (401), first electronic three-way air valve (402), second electronic three-way air valve (503), electronic throttle valve (505), hydraulic cylinder (604) and touch operation screen (702).
8. A production process for a low-salt sauerkraut aseptic intelligent pickling equipment, which is applied to a low-salt sauerkraut aseptic intelligent pickling equipment according to any one of claims 1-7, characterized in that, The specific steps include the following: Step 1: Set the marinating time, marinating temperature, and other programs through the control mechanism (7); Step 2: The control mechanism (7) controls the pretreatment tank mechanism (3) and the vacuum pump mechanism (4) to perform vacuum degassing on the pickling liquid; Step 3: The staff put the pickled cabbage raw materials and liquid into the inner tank mechanism (2). The control mechanism (7) controls the vacuum pump mechanism (4) to extract the residual air, and fill the inner tank mechanism (2) with nitrogen and perform nitrogen aeration through the nitrogen delivery mechanism (5) until the pickling of pickled cabbage is completed.
9. The production process of a low-salt acid-tolerant vegetable aseptic intelligent pickling equipment according to claim 8, characterized in that, In step two, the device supplies a certain amount of liquid to the pretreatment tank (301) through the water inlet valve (305) via an external liquid supply device. The control mechanism (7) controls the vacuum pump body (401) to extract the air from the pretreatment tank (301) through the first air extraction pipe (403), thereby generating negative pressure in the pretreatment tank (301) and maintaining it for a certain period of time. At this time, the dissolved oxygen solubility in the water decreases significantly and precipitates out, thereby achieving the initial degassing of the pickling liquid.
10. The production process of a low-salt acid vegetable aseptic intelligent pickling equipment according to claim 8, characterized in that, In step three, the worker pours the pickled cabbage raw material into the inner tank body (201) and closes the electric tank lid mechanism (6). The control mechanism (7) controls the water pump (303) to transport the degassed liquid in the pretreatment tank (301) to the inner tank body (201) through the water pipe (304) to mix with the pickled cabbage raw material. The vacuum pump body (401) extracts the residual gas in the inner tank body (201) through the second suction pipe (404). The compressed nitrogen tank (501) purifies the inside of the inner tank body (201) through the second electronic three-way valve (503) and the first nitrogen delivery pipe (504). Nitrogen filling creates a slightly positive pressure environment, and nitrogen is delivered to the annular aeration pipe (202) in a timed and quantitative manner through an electronic throttle valve (505) and a second nitrogen delivery pipe (506). The nitrogen in the annular aeration pipe (202) is discharged through a one-way aeration nozzle (203) to form nitrogen microbubbles. The microbubbles slowly rise in the fermentation liquid, adsorb dissolved oxygen, and form mixed bubbles that precipitate from the liquid surface and are discharged from the micro exhaust valve (605) at the top of the cover body (601), thereby further reducing dissolved oxygen in the liquid, preventing bacterial growth, maintaining a stable slightly positive pressure, and slightly disturbing the liquid to even out flavor and microbial community.