A vegetable recycling fermentation system

Abstract

A vegetable circulating fermentation system comprises a plurality of fermentation tanks and at least one mixing tank, each fermentation tank is used for fermentation of only one kind of vegetable, the top of the fermentation tank is provided with a feeding port and a spraying pipe, the lower end of the spraying pipe extends into the fermentation tank, the bottom of the fermentation tank is provided with a discharging port and a liquid discharge pipe, the liquid discharge pipes of the plurality of fermentation tanks are connected with the mixing tank, the height position of the mixing tank is lower than that of the fermentation tank, the mixing tank is connected with the spraying pipe through a conveying pipeline, and a water pump is arranged on the conveying pipeline. The scheme helps to accelerate the maturity of the vegetables, meets the requirements of rich strains and tastes, and meets the requirement of convenient discharging.

Description

Technical Field

[0001] This utility model belongs to the technical field of fermented food preparation equipment, and in particular relates to a vegetable circulating fermentation system. Background Technology

[0002] Pickled vegetables refer to fermented vegetables intended for long-term storage. There are many varieties, including pickled ginger, cowpeas, and cabbage. To accelerate fermentation, current processes typically involve a two-stage fermentation process: first, the vegetables are salted, then desalted, and finally returned to the pickling jar for further fermentation. Salting results in significant nutrient loss in the vegetables. Even with the addition of carbon sources and other methods to enrich the flavor during this second fermentation, it's difficult to achieve the desired effect, resulting in a weak flavor and high nutritional content. Furthermore, to facilitate ingredient sourcing and determining the fermentation endpoint for different vegetables, single-variety vegetables are often fermented individually. This leads to a limited, complex flavor profile, failing to achieve the superior flavor of traditional pickled vegetables. Utility Model Content

[0003] To address the shortcomings of existing technologies, this utility model provides a vegetable recycling fermentation system that can recycle fermentation liquid from various vegetables, which helps to accelerate vegetable maturation, shorten fermentation time, and meet the requirements of richer strains and flavors while also providing convenient discharge.

[0004] In order to achieve the purpose of this utility model, the following solution is proposed: A vegetable circulating fermentation system includes: multiple fermentation tanks and at least one mixing tank. Each fermentation tank is used for fermentation of only one type of vegetable. The top of the fermentation tank is provided with a feeding port and a spray pipe. The lower end of the spray pipe extends into the interior of the fermentation tank. The bottom of the fermentation tank is provided with a discharge port and a drain pipe. The drain pipes of multiple fermentation tanks are all connected to the mixing tank. The height of the mixing tank is lower than that of the fermentation tank. The mixing tank is connected to the spray pipe through a conveying pipe. A water pump is provided on the conveying pipe.

[0005] The beneficial effects of this utility model are as follows: 1. Multiple vegetables are fermented together, resulting in a rich variety of microorganisms and flavors. This fermentation system can simultaneously circulate and ferment multiple vegetables. The fermentation liquids from different fermentation tanks are concentrated in a liquid circulation tank for mixing. After mixing, the liquids are then pumped into fermentation tanks for different vegetable varieties, giving each vegetable a complex fermented flavor. 2. Separate tank discharge facilitates control. Different raw materials can be fermented in separate tanks, and different liquid circulation and venting times can be set for each tank according to the maturity of different ingredients. At the same time, it facilitates the later discharge and packaging, eliminating the problems of manual sorting or difficulty in discharge during the later mixed fermentation. 3. The fermentation liquid can be recycled to accelerate the ripening of fresh vegetables. The liquid from the previous fermentation can be used as the mother water for the next fermentation to accelerate the fermentation of fresh vegetables and quickly form the flavor of kimchi. 4. The mixed vegetable fermentation liquid has a wider range of uses. The mixed fermentation liquid can be stored in a mixing tank for easy access. The mixed fermentation liquid can also be used alone to enhance the fermentation flavor of other products. Attached Figure Description

[0006] The accompanying drawings described herein are merely illustrative of selected embodiments, not all possible implementations, and are not intended to limit the scope of this invention.

[0007] Figure 1 A schematic diagram of the overall structure of this application is shown.

[0008] Figure 2 A schematic diagram of the fermenter is shown.

[0009] The diagram is marked as follows: Fermentation tank-1, Spray pipe-11, Drain pipe-12, Main pipe-13, Mixing tank-2, Conveying pipe-21, Water pump-3, Exhaust valve-4, Water tank-41, Exhaust pipe-42. Detailed Implementation

[0010] To make the objectives, technical solutions and advantages of the present utility model clearer, the implementation methods of the present utility model will be described in detail below with reference to the accompanying drawings. However, the embodiments described in the present utility model are only some embodiments of the present utility model, and not all embodiments.

[0011] like Figure 1 , Figure 2 As shown, a multi-variety vegetable circulating fermentation system includes: multiple fermentation tanks 1 and at least one mixing tank 2. Each fermentation tank 1 is used for fermenting only one type of vegetable. The top of each fermentation tank 1 is equipped with a feeding port and a spray pipe 11, the lower end of which extends into the interior of the fermentation tank 1. The bottom of each fermentation tank 1 is equipped with a discharge port and a drain pipe 12. A filter screen is installed at the connection between the bottom of the fermentation tank 1 and the drain pipe 12 to prevent vegetables and impurities from entering the mixing tank 2 and to prevent the drain pipe 12 from becoming clogged. The top of each fermentation tank 1 is equipped with an exhaust valve 4 for automatically discharging the gas generated during vegetable fermentation inside the fermentation tank 1.

[0012] The drain pipes 12 of multiple fermenters 1 are all connected to the mixing tank 2, and the drain pipes 12 of multiple fermenters 1 are all connected to the same main pipe 13. The main pipe 13 is connected to the mixing tank 2. This scheme can use the main pipe 13 to perform preliminary mixing of the fermentation liquid discharged from each fermenter 1, and also helps to increase the impact force entering the mixing tank 2 and improve the mixing effect inside the mixing tank 2.

[0013] The mixing tank 2 is positioned lower than the fermentation tank 1 so that the fermentation liquid can flow automatically to the mixing tank 2. The mixing tank 2 is connected to the spray pipe 11 through the conveying pipe 21. A water pump 3 is installed on the conveying pipe 21. An electric valve is installed at the connection between the spray pipe 11 and the conveying pipe 21 to control the opening and closing of the spray pipe 11, thereby controlling the liquid intake of each fermentation tank 1.

[0014] The fermentation process using the above-mentioned fermentation system is as follows: The first step is to put a single type of vegetable, such as radish, mustard greens, pepper, cowpea, etc., into multiple fermentation tanks 1 respectively; The second step is preliminary fermentation. Water, salt, and sugar are added to fermentation tank 1, and the fermentation is carried out for the predetermined time. The fermentation time is usually 20 to 40 days, but it can be 25, 30, or 35 days depending on the type of vegetable, which also facilitates management.

[0015] The third step is to start circulating the fermentation liquid after the initial fermentation is completed. The fermentation liquid inside each fermentation tank 1 is discharged into the mixing tank 2 through the drain pipe 12 for mixing. The mixed fermentation liquid is then injected back into the fermentation tank 1 through the conveying pipe 21 and the spray pipe 11 using the water pump 3. The drainage and soaking of the fermentation tank 1 are carried out simultaneously.

[0016] Repeat step 3 for 5 to 10 minutes each time, at least twice a day, until the vegetables are ripe.

[0017] Preferred, such as Figure 2 As shown, the vent of the vent valve 4 is connected to a water tank 41, which is filled with liquid. The vent faces downward and is lower than the liquid level inside the water tank 41. When the vent releases gas, bubbles will be generated in the liquid. This helps to understand the fermentation status of the vegetables inside the fermentation tank 1 and thus determine the growth status of microorganisms. During the fermentation process, the gas production usually increases from small to large and then decreases again. The larger the gas production, the more vigorous the microorganisms are and the better their activity.

[0018] Further optimization, such as Figure 2 As shown, the exhaust valve 4 extends to the lower part of the outside of the fermentation tank 1 through the exhaust pipe 42, so that workers can observe it. Specifically, the exhaust valve 4 is 1 to 1.5 meters above the ground.

[0019] Preferably, the mixing tank 2 is equipped with a stirring shaft, which is driven by a motor. The stirring shaft is used to mix and stir the fermentation liquid inside the mixing tank 2 to improve the mixing uniformity of the fermentation liquid.

[0020] Table 1 lists the relative contents of characteristic flavor compounds of different fermentation raw materials obtained by gas chromatography-mass spectrometry (GC-MS).

[0021] Table 2 lists the sensory evaluation results of different fermented vegetables. The evaluation process involved 10 tasters who had received professional sensory training. A double-blind sensory evaluation was conducted, and the average value was calculated.

[0022] Volatile flavor components were analyzed from single-fermented radishes, mustard greens, chili peppers, cowpeas, and vegetables fermented using this method. The characteristic flavor compounds were analyzed, summarized, and statistically analyzed, and the results are shown in Table 1. Classified by esters, alcohols, aldehydes, ketones, acids, and others, the results show that the total number and relative total content of characteristic flavor compounds in the mixed-fermented vegetables are superior to any single-fermented product. This indicates that the mixed fermentation process can combine the excellent flavors of various vegetables, consistent with the sensory evaluation results in Table 2. Simultaneously, the mixed fermentation of vegetables reduced some of the strong, pungent flavors of the single-fermented samples, such as a decrease in toluene content, effectively improving the appearance of abnormal flavors in the fermented products.

[0023] The above description is merely a preferred embodiment of this utility model and does not imply its uniqueness or limitation. Those skilled in the art should understand that various changes or equivalent substitutions made to this utility model without departing from its scope are all within the protection scope of this utility model.

Claims

1. A vegetable circulating fermentation system, characterized in that, include: Multiple fermentation tanks (1) and at least one mixing tank (2), each fermentation tank (1) is used only for the fermentation of one type of vegetable. The top of the fermentation tank (1) is provided with a feeding port and a spray pipe (11). The lower end of the spray pipe (11) extends into the interior of the fermentation tank (1). The bottom of the fermentation tank (1) is provided with a discharge port and a drain pipe (12). The drain pipes (12) of multiple fermentation tanks (1) are all connected to the mixing tank (2). The height of the mixing tank (2) is lower than that of the fermentation tank (1). The mixing tank (2) is connected to the spray pipe (11) through a conveying pipe (21). A water pump (3) is provided on the conveying pipe (21). The top of the fermentation tank (1) is equipped with an exhaust valve (4); the exhaust port of the exhaust valve (4) is connected to a water tank (41), the water tank (41) is filled with liquid, the exhaust port faces downward and is lower than the liquid level inside the water tank (41); the exhaust valve (4) extends to the lower outside of the fermentation tank (1) through the exhaust pipe (42).

2. The vegetable circulating fermentation system according to claim 1, characterized in that, The drain pipes (12) of multiple fermenters (1) are all connected to the same main pipe (13), and the main pipe (13) is connected to the mixing tank (2).

3. The vegetable circulating fermentation system according to claim 1, characterized in that, A filter screen is provided at the connection between the bottom of the fermenter (1) and the drain pipe (12).

4. The vegetable circulating fermentation system according to claim 1, characterized in that, The mixing tank (2) is equipped with a stirring shaft, which is driven by a motor.

5. The vegetable circulating fermentation system according to claim 1, characterized in that, An electric valve is provided at the connection between the spray pipe (11) and the conveying pipe (21) to control the opening and closing of the spray pipe (11).

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