A yellow wine accelerated fermentation device and fermentation process thereof
By designing a rice wine accelerated fermentation device including a rotatable tank and a stirring piece, the problem of long time during the fermentation process of rice wine, man-made stirring and inconvenient operation is solved, and convenient and efficient three-stage fermentation is achieved.
Patent Information
- Application Number
- CN202510031813.5
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-01-09
- Publication Date
- 2025-04-01
AI Technical Summary
The fermentation time of existing rice wine is long during the fermentation process, and requires manual stirring. The fermentation process requires high container requirements and inconvenient operation.
A rice wine accelerated fermentation device is designed, including a first tank body, a second tank body and a stirring member. By controlling the rotation of the second tank body and the relative movement between the first tank body and the second tank body, the fermentation space size and oxygen consumption are changed, so as to achieve three-stage fermentation without changing the container.
It improves the operation convenience of the fermentation process, shortens the fermentation time, and improves the fermentation speed and rice wine quality through automated stirring and oxygen control.
Smart Images
Figure CN119736131A_ABST
Abstract
Description
Technical Field
[0001] The invention relates to the technical field of yellow wine, and in particular to a yellow wine accelerated fermentation device and a fermentation process thereof. Background Art
[0002] Huangjiu is a traditional Chinese fermented wine. It is made from rice, millet, corn, wheat, water and other main raw materials. It is made through steaming, adding koji, saccharification, fermentation, pressing, filtering, frying, storage and blending. Among them, the most important process is fermentation. Huangjiu fermentation is the process of converting the sugar in the raw materials into alcohol using microorganisms such as yeast in the koji. It is the main procedure of winemaking.
[0003] At present, fermentation is generally divided into three fermentation stages. In the prior art, the fermentation time of the three fermentation stages is relatively long, and manpower is required to carry out the stirring work, which makes the rice wine fermentation work time-consuming and labor-intensive. In the first fermentation stage, the container needs to be opened, the second fermentation stage needs to be sealed, and the third fermentation stage needs to reduce the sealed space, which makes the fermentation process have higher requirements on the fermentation container. Summary of the invention
[0004] In view of the above problems, the present invention proposes a rice wine accelerated fermentation device and a fermentation process thereof to overcome the above problems or at least partially solve the above problems.
[0005] A device for accelerating fermentation of rice wine and a fermentation process thereof, comprising a first tank body, a second tank body and a stirring member; one end of the second tank body is rotatably connected to a base in a vertical direction, the other end of the second tank body is sleeved and connected to one end of the first tank body and can slide relative to each other in the axial direction, the other end of the first tank body can be placed on the base in a horizontal direction, and the interior of the first tank body is connected to the interior of the second tank body; the stirring member is rotatably arranged in the interior composed of the first tank body and the second tank body, the two ends of the stirring member are respectively connected to the end of the first tank body and the end of the second tank body, and the stirring member can be extended and retracted along the axial direction of the first tank body; a first air vent is provided on the first tank body, and a second air vent is provided on the second tank body, and the first air vent and the second air vent can be gradually blocked during the relative movement of the first tank body and the second tank body in the overlapping direction.
[0006] Preferably, the first tank body is provided with an air inlet, a conical groove and a first annular groove, and the second tank body is provided with a second annular groove; the air inlet is located at one end of the first tank body connected to the second tank body, the conical groove is located on the inner surface of the first tank body, the large diameter end of the conical groove is connected to the air inlet, and the small diameter end of the conical groove is arranged in a direction away from the second tank body; the first annular groove is located on the inner surface of the first tank body and is simultaneously connected to the first air vent and the small diameter end of the conical groove; the second annular groove is located on the outer surface of the end of the second tank body connected to the first tank body, and the second annular groove is connected to the second air vent; during the relative movement of the first tank body and the second tank body in the overlapping direction, the second annular groove can be switched from being connected to both the first annular groove and the conical groove to being not connected to both the first annular groove and the conical groove, and the first air vent and the second air vent can be gradually blocked.
[0007] Preferably, the first tank body is provided with a plurality of first air vents, which are evenly distributed along the axial direction of the first tank body and are all connected to the first annular groove; and / or the second tank body is provided with a plurality of second air vents, which are evenly distributed along the axial direction of the second tank body and are all connected to the second annular groove.
[0008] Preferably, the stirring element adopts a scissor structure design.
[0009] Preferably, the rice wine accelerated fermentation device is also provided with a motor and a conical roller; the motor is fixed on the base, and the conical roller is arranged on the output shaft of the motor; a transmission disk is provided at the end of the stirring member; during the relative movement of the first tank body and the second tank body in the overlapping direction, the transmission disk remains in close contact with the outer surface of the conical roller and moves relatively toward the large diameter end of the conical roller.
[0010] Preferably, the rice wine accelerated fermentation device is also provided with a push rod, and the base is provided with a first track, a second track and a curved track; the push rod is arranged on the base in a horizontal direction, and the first track and the second track are arranged in the same horizontal direction and are located above the push rod; one end of the curved track is connected with a terminal of the second track close to the first track, and the other end of the curved track is bent and extended downward and in the direction of the first track; the second tank body is provided with a first tank body pin capable of reciprocating along the first track, a second tank body pin capable of reciprocating along the second track, and a third tank body pin rotatably connected to the protruding end of the push rod; when the first tank body pin moves to the terminal position of the first track, the second tank body pin moves to the position where the second track is connected to the curved track.
[0011] Preferably, the rice wine accelerated fermentation device is further provided with a connecting rod; one end of the connecting rod is rotatably connected to the outer side of the first tank body, and the other end of the connecting rod extends toward the second tank body to be rotatably connected to the base.
[0012] Preferably, the rice wine accelerated fermentation device is further provided with an exhaust valve; the exhaust valve is arranged at an end of the first tank body away from the second tank body.
[0013] Preferably, an end of the first tank body away from the second tank body is provided with a feed port, and an end of the second tank body away from the first tank body is provided with a discharge port.
[0014] A yellow wine accelerated fermentation process, using any one of the yellow wine accelerated fermentation devices described above to accelerate the fermentation of yellow wine, specifically comprising the following steps: Step S1, loading: adding materials to be fermented into the first tank body and the second tank body; Step S2, first fermentation stage: filling oxygen into the first tank body and the second tank body, and controlling the stirring element to stir the materials in the first tank body and the second tank body; Step S3, second fermentation stage: controlling the first tank body and the second tank body to move relative to each other in an overlapping direction, reducing the amount of oxygen charged into the first tank body and the second tank body, and controlling the stirring element to quickly stir the materials in the first tank body and the second tank body; Step S4, third fermentation stage: controlling the first tank body and the second tank body to continue to move relative to each other in the overlapping direction, stopping the oxygen injection into the first tank body and the second tank body, and stopping the stirring member from stirring the materials in the first tank body and the second tank body; Step S5, unloading: after the third fermentation stage is completed, the materials in the first tank body and the second tank body are discharged.
[0015] The yellow wine accelerated fermentation device of the present invention has the following beneficial technical effects for fermentation: 1. In the present invention, by controlling the rotation of the second tank body and the relative movement of the first tank body and the second tank body along the axial direction, the size of the fermentation space formed by the two tank bodies and the oxygen flow rate can be changed, so that the entire fermentation process of the three stages of rice wine can be completed without changing the fermentation container, which greatly improves the operational convenience of the entire fermentation process.
[0016] 2. In the present invention, by arranging a conical roller and a transmission plate, slow and fast stirring of the raw materials can be achieved in the first and second stages of the rice wine fermentation process. In the first fermentation stage, the yeast can be mixed more evenly, which is beneficial to the large-scale reproduction of yeast. In the second fermentation stage, sufficient stirring is beneficial to the fermentation reaction of yeast and materials, thereby increasing the fermentation speed.
[0017] 3. In the present invention, oxygen is introduced by setting a conical groove, so that in the first fermentation stage, oxygen can be quickly introduced to make the oxygen content high. In the second fermentation stage, oxygen is slowly introduced to make the oxygen content low, thereby realizing anaerobic reaction. In the third fermentation stage, the conical groove is completely closed to further shape and stabilize the flavor of the rice wine, thereby realizing a three-stage fermentation process. BRIEF DESCRIPTION OF THE DRAWINGS
[0018] Figure 1 Schematic diagram of the cross-sectional structure of the device for accelerating fermentation of yellow wine in this embodiment when it is in the first fermentation stage; Figure 2 Schematic diagram of the cross-sectional structure of the rice wine accelerated fermentation device of this embodiment when it is in the second fermentation stage; Figure 3 for Figure 2 Schematic diagram of the cross-sectional structure along the AA direction; Figure 4 for Figure 2 Schematic diagram of the cross-sectional structure along the BB direction; Figure 5 Schematic diagram of the cross-sectional structure of the rice wine accelerated fermentation device of this embodiment when it is in the third fermentation stage; Figure 6 for Figure 2 A partial enlarged schematic diagram of point I in the middle. DETAILED DESCRIPTION
[0019] The technical solution of the present invention is further described in detail below in conjunction with the accompanying drawings and embodiments.
[0020] Combination Figures 1 to 6As shown, the rice wine accelerated fermentation device of this embodiment includes a first tank body 1, a second tank body 2 and a stirring member 3. Among them, one end of the second tank body 2 is connected to the base 4 by rotation in the vertical direction, the other end of the second tank body 2 is sleeved on one end of the first tank body 1 and can slide relative to the axial direction, and the other end of the first tank body 1 can be placed on the base 4 in the horizontal direction as the second tank body 2 rotates, and the interior of the first tank body 1 is connected to the interior of the second tank body 2. The stirring member 3 is rotatably arranged in the interior composed of the first tank body 1 and the second tank body 2, and the two ends of the stirring member 3 are respectively connected to the end of the first tank body 1 and the end of the second tank body 2, and the stirring member 3 can be extended and retracted along the axial direction of the first tank body 1, that is, it can be extended and retracted as the first tank body 1 and the second tank body 2 slide relative to each other. The first tank body 1 is provided with a first vent 5, and the second tank body 2 is provided with a second vent 6. During the relative movement of the first tank body 1 and the second tank body 2 in the overlapping direction, the first vent 5 and the second vent 6 can be gradually blocked.
[0021] When the rice wine accelerated fermentation device of this embodiment is used for rice wine accelerated fermentation, by controlling the second tank body to rotate and the relative movement between the first tank body and the second tank body along the axial direction, the first tank body and the second tank body can be moved in the horizontal direction to the separation direction. Figure 1 The first fermentation stage state in which the internal fermentation space of the two is the largest and the first vent hole and the second vent hole are kept fully open, and Figure 2 The first tank body and the second tank body are shown in a state where they are moving in a horizontal direction toward an overlapping direction, and the ventilation amount of the first vent hole and the second vent hole is reduced or even completely closed to enter a second fermentation stage, and Figure 5 As shown, the second tank body is controlled to rotate to a vertical state so that the first tank body moves to a position where it completely overlaps with the second tank body, reducing the internal fermentation space of the two and completely blocking the first air vent and the second air vent to enter the third fermentation stage state, thereby completing the entire fermentation process of the three stages of rice wine without replacing the fermentation container, greatly improving the operational convenience of the entire fermentation process.
[0022] Combination Figures 1 to 6 As shown, in the rice wine accelerated fermentation device of this embodiment, the first tank body 1 is further provided with an air inlet 7, a conical groove 8 and a first annular groove 9, and the second tank body 2 is provided with a second annular groove 10. Among them, the air inlet 7 is located at one end of the first tank body 1 connected to the second tank body 2, the conical groove 8 is located on the inner surface of the first tank body 1, the large diameter end of the conical groove 8 is connected to the air inlet 7, and the small diameter end of the conical groove 8 is arranged in a direction away from the second tank body 2, that is, Figure 1The first annular groove 9 is located on the inner surface of the first tank body 1 and is connected to the first vent hole 5 and the small diameter end of the tapered groove 8. The second annular groove 10 is located on the outer surface of the end of the second tank body 2 that is connected to the first tank body 1, and the second annular groove 10 is connected to the second vent hole 6. During the relative movement of the first tank body 1 and the second tank body 2 in the overlapping direction, that is, the first tank body 1 moves relative to the second tank body 2. Figure 1 During the movement in the right direction shown in the figure, the second annular groove 10 can be switched from being connected to both the first annular groove 9 and the tapered groove 8 to being disconnected from both the first annular groove 9 and the tapered groove 8, and the first vent hole 5 and the second vent hole 6 are gradually blocked, that is, Figure 1 The position relationship shown is through Figure 2 The position relationship shown finally switches to Figure 5 Position relationship shown.
[0023] In the present embodiment, by respectively providing the first annular groove and the second annular groove which are connected to the first air vent and the second air vent on the first tank body and the second tank body, and providing a conical groove connected to the air inlet between the first annular groove and the second annular groove, the amount of oxygen delivered to the first air vent and the second air vent can be controlled by means of the conical groove during the process of controlling the relative movement of the first tank body and the second tank body, so that the oxygen flow rate can be automatically adjusted while the relative positions of the first tank body and the second tank body are adjusted during the fermentation process, that is, in the first fermentation stage, oxygen can be quickly introduced through the first air vent and the second air vent in the fully open state, so that the oxygen content is high; in the second fermentation stage, oxygen is slowly introduced through the first air vent and the second air vent with reduced ventilation cross-sections, so that the oxygen content is low, and anaerobic reaction is achieved; in the third fermentation stage, the conical groove is completely closed, and the introduction of oxygen is completely stopped, so that the flavor of the rice wine is further formed and stabilized, a three-stage fermentation process is achieved, and the convenience of the rice wine fermentation operation is further improved.
[0024] Combination Figure 1 As shown, in the rice wine accelerated fermentation device of this embodiment, a plurality of first vent holes 5 are provided on the first tank body 1, and the plurality of first vent holes 5 are evenly arranged along the axial direction of the first tank body 1 and are all connected to the first annular groove 9. A plurality of second vent holes 6 are provided on the second tank body 2, and the plurality of second vent holes 6 are evenly arranged along the axial direction of the second tank body 2 and are all connected to the second annular groove 10. In this way, uniform oxygenation can be achieved inside the first tank body and inside the second tank body, thereby improving the fermentation effect and quality of the rice wine.
[0025] Combination Figure 1 , Figure 2 and Figure 5As shown, in the rice wine accelerated fermentation device of this embodiment, the stirring member 3 adopts a scissor-fork structure design. In this way, not only can the stirring area be increased and the fermentation effect be improved, but also the stirring member 3 can automatically extend and retract with the relative axial movement of the first tank body and the second tank body, thereby improving the convenience of operation.
[0026] Combination Figure 1 , Figure 2 and Figure 5 As shown, in the rice wine accelerated fermentation device of this embodiment, a motor 11 and a conical roller 12 are also provided. The motor 11 is fixed on the base 4, the conical roller 12 is arranged on the output shaft of the motor 11, and a transmission disc 13 is arranged at the end of the stirring member 3. During the relative movement of the first tank body 1 and the second tank body 2 in the overlapping direction, the transmission disc 13 keeps in close contact with the outer surface of the conical roller 12 and moves relatively toward the large diameter end of the conical roller 12, that is, the first tank body 1 and the second tank body 2 are formed by Figure 1 The position shown is moved relative to Figure 2 When the position is shown, the transmission plate 13 at the end of the stirring member 3 moves along the outer surface of the tapered roller 12 to Figure 4 position, thereby forming a close transmission connection between the transmission disc 13 and the large diameter end of the tapered roller 12.
[0027] In this embodiment, the stirring element is driven by adopting the transmission method of a conical roller and a transmission disk, so that slow stirring and fast stirring of the material can be automatically achieved in the first fermentation stage and the second fermentation stage of the rice wine fermentation process. In the first fermentation stage, the yeast can be mixed more evenly, which is beneficial to the large-scale reproduction of yeast. In the second fermentation stage, sufficient stirring is beneficial to the fermentation reaction of yeast and material, thereby improving the fermentation speed and fermentation quality.
[0028] Combination Figure 3 and Figure 4 As shown, in the rice wine accelerated fermentation device of this embodiment, the transmission disc 13 is connected to the end of the stirring member 3 through a transmission assembly composed of a first pulley 14, a belt 15 and a second pulley 16, so that the stirring member 3 is driven to rotate through the transmission assembly. Of course, in other embodiments, according to different design requirements, such as different positional relationships between the stirring member, the transmission disc and the conical roller, the transmission disc can also be directly set at the end of the stirring member to drive the stirring member to rotate.
[0029] Combination Figure 1 , Figure 2 and Figure 6As shown, in the rice wine accelerated fermentation device of this embodiment, a push rod 17 is also provided, and a first track 18, a second track 19 and an arc track 20 are provided on the base 4. The push rod 17 is arranged on the base 4 in a horizontal direction, and the first track 18 and the second track 19 are arranged in the same horizontal direction and are located above the horizontal position of the push rod 17. One end of the arc track 20 is connected to the terminal of the second track 19 close to the first track 18, and the other end of the arc track 20 is bent and extended downward and in the direction of the first track 18, that is, Figure 6 The second tank body 2 is provided with a first tank body pin 21 that can reciprocate along the first track 18, a second tank body pin 22 that can reciprocate along the second track 19, and a third tank body pin 23 that is rotatably connected to the extended end of the push rod 17. When the push rod 17 pushes the second tank body 2 to move in the overlapping direction relative to the first tank body 1 through the third tank body pin 23, that is, Figure 1 When moving in the left direction as shown, when the first tank body pin 21 moves to the terminal position of the first track 18 , the second tank body pin 22 just moves to the position where the second track 19 is connected to the arc track 20 .
[0030] In this embodiment, by setting a push rod, a tank body pin and a track, the drive control of the relative movement between the first tank body and the second tank body is realized, and when the second tank body pin moves to the second track and connects with the arc track, continuing to control the push rod to extend can make the second tank body pin rotate around the first tank body pin and enter the arc track, thereby completing the control of the second tank body turning to a vertical state, further improving the automation of the fermentation process and the convenience of operation.
[0031] Combination Figure 1 , Figure 2 and Figure 5 As shown, in the rice wine accelerated fermentation device of this embodiment, a connecting rod 24 is further provided. One end of the connecting rod 24 is rotatably connected to the outer side of the first tank body 1, and the other end of the connecting rod 24 extends toward the direction of the second tank body 2 to be rotatably connected to the base 4.
[0032] In this embodiment, by arranging a connecting rod between the first tank body and the base, support can be provided to the first tank body and the second tank body, thereby improving the stability and reliability of the rice wine fermentation process of the rice wine accelerated fermentation device.
[0033] Combination Figure 2 As shown, in the rice wine accelerated fermentation device of this embodiment, an exhaust valve 25 is also provided. The exhaust valve 25 is arranged at the end of the first tank body 1 away from the second tank body 2, that is, arranged Figure 5 The top of the first tank body 1 in the vertical state is shown. In this way, the gas in the first tank body and the second tank body can be discharged by means of the exhaust valve to ensure the normal and smooth progress of the fermentation process.
[0034] In addition, combined Figure 1 and Figure 2 As shown, in the rice wine accelerated fermentation device of this embodiment, a feed port 26 is provided at one end of the first tank body 1 away from the second tank body 2, and a discharge port 27 is provided at one end of the second tank body 2 away from the first tank body 1. The material to be fermented can be added to the first tank body and the second tank body through the feed port, and the fermented material can be smoothly discharged through the discharge port.
[0035] Combination Figure 6 As shown, in the rice wine accelerated fermentation device of this embodiment, the central angle of the arc track 20 is designed to be 90 degrees, and the terminal position of the first track 18 and the terminal position of the arc track 20 are in the same vertical direction, so that the switching of the first tank body between the horizontal state and the vertical state can be accurately controlled.
[0036] In addition, in the present embodiment, heating devices are respectively provided in the first tank body 1 and the second tank body 2 to control the temperature inside the first tank body 1 and the second tank body 2 to meet the temperature requirements of the fermentation process.
[0037] Combination Figures 1 to 6 As shown, the process of accelerating the fermentation of yellow wine by using the yellow wine accelerated fermentation device of this embodiment specifically includes the following steps: Step S1, loading: adding materials to be fermented into the first tank body 1 and the second tank body 2.
[0038] Specifically, when the first tank body 1 and the second tank body 2 are Figure 1 In the position shown, the material to be fermented with rice wine is added into the internal space connected between the first tank body 1 and the second tank body 2 through the feed port 26. At the same time, the temperature in the first tank body 1 and the second tank body 2 is adjusted and maintained at 25-35 degrees Celsius to complete the loading work.
[0039] Step S2, the first fermentation stage: oxygen is filled into the first tank body and the second tank body, and the stirring element is controlled to stir the materials in the first tank body and the second tank body.
[0040] Specifically, the starter motor 11 drives the conical roller 12 to rotate, and the transmission disc 13 is kept in contact with the small diameter end of the conical roller 12, thereby driving the transmission disc 13 to rotate slowly, and then driving the stirring member 3 to slowly stir the materials in the first tank body 1 and the second tank body 2 at a low speed through the first pulley 14, the belt 15 and the second pulley 16, so that the yeast and materials in the koji are evenly mixed. At the same time, oxygen is introduced through the air inlet 7, so that the oxygen flows into the second annular groove 10 through the conical groove 8, and then enters the interior of the second tank body 2 through the second vent 6, and enters the interior of the first tank body 1 through the first annular groove 9 and the first vent 5, so that oxygen quickly and evenly enters the interior of the material, so that the temperature in the first tank body 1 and the second tank body 2 is suitable, and the oxygen is sufficient and uniform, so that the material is slowly and fully stirred, so that the yeast and other organisms in the koji multiply in large quantities, and then ensure that the subsequent fermentation can be rapid, thereby completing the first fermentation stage.
[0041] Step S3, second fermentation stage: control the first tank body and the second tank body to move relative to each other in the overlapping direction, reduce the amount of oxygen filled into the first tank body and the second tank body, and control the stirring element to quickly stir the materials in the first tank body and the second tank body.
[0042] Specifically, after the first fermentation stage is completed, the internal temperature of the first tank body 1 and the second tank body 2 is adjusted to maintain the temperature at 20 to 25 degrees Celsius. The push rod 17 is controlled to extend, and the second tank body 2 is pushed to the third tank body pin 23. Figure 1 The first tank pin 21 moves along the first track 18 to the left side of the tank body 21. Figure 1 The left side direction shown in the figure moves, so that the second tank pin 22 moves along the second track 19 to Figure 1 The first tank body pin 21 moves to the terminal position of the first track 18, and the second tank body pin 22 moves to the position where the second track 19 and the arc track 20 are connected, that is, Figure 2The position state shown. After that, the push rod 17 is stopped from extending, and the motor 11 is started to drive the conical roller 12 to rotate. At this time, the transmission disc 13 forms a fit with the large diameter end of the conical roller 12 as the second tank body 2 moves, thereby driving the transmission disc 13 to rotate rapidly, and then the stirring member 3 is driven by the first pulley 14, the belt 15 and the second pulley 16 to quickly stir the materials in the first tank body 1 and the second tank body 2, so that the yeast and materials in the wine yeast are evenly mixed. At the same time, as the second tank body 2 moves, the flow section between the conical groove 8 and the first annular groove 9 and the second annular groove 10 is reduced, so that the amount of oxygen introduced to the first vent 5 and the second vent 6 through the air inlet 7 is reduced, so that oxygen enters the first tank body 1 and the second tank body 2 in an extremely slow manner, so that the yeast undergoes hypoxic or even anaerobic fermentation. This process is the vigorous period of alcohol fermentation, and the glucose in the material is converted into alcohol and carbon dioxide in large quantities. By controlling the temperature and the large-scale reproduction of organisms such as yeast in the first fermentation stage, the fermentation in this stage is carried out rapidly, and the second fermentation stage is completed.
[0043] Step S4, the third fermentation stage: controlling the first tank body and the second tank body to continue to move relative to each other in the overlapping direction, stopping the oxygen injection into the first tank body and the second tank body, and stopping the stirring element from stirring the materials in the first tank body and the second tank body.
[0044] Specifically, after the second fermentation stage is completed, the temperature of the first tank body 1 and the second tank body 2 is controlled to be maintained at 15-18 degrees Celsius, and the push rod 17 is controlled to extend, so that the second tank body pin 22 starts to rotate around the first tank body pin 21 and enters the arc track 20, thereby driving the second tank body 2 to start rotating until the second tank body pin 22 moves to the terminal position of the arc track 20, and the second tank body 2 rotates to Figure 5 At the same time, under the action of the connecting rod 24, the first tank body 1 rotates 90 degrees with the second tank body 2, and the first tank body 1 rotates in the overlapping direction relative to the second tank body 2 until Figure 5 The vertical state shown reduces the material fermentation space composed of the first tank body 1 and the second tank body 2. At the same time, the first air vent 5 is completely blocked by the second tank body 2, and the second annular groove 10 is completely blocked by the first tank body 1, thereby stopping the oxygen from entering the first tank body 1 and the second tank body 2, so that the flavor of the fermented rice wine in the first tank body 1 and the second tank body 2 is further formed and stabilized, and the generated gas is discharged through the exhaust valve 25, completing the third fermentation stage.
[0045] Step S5, unloading: after the third fermentation stage is completed, the materials in the first tank body and the second tank body are discharged. Specifically, after the third fermentation stage is completed, the discharge port 27 is opened to discharge the materials in the first tank body 1 and the second tank body 2 for collection, thus completing the fermentation process of the rice wine.
Claims
1. A device for accelerating the fermentation of yellow wine, characterized in that: The invention comprises a first tank body, a second tank body and a stirring member; one end of the second tank body is rotatably connected to the base in the vertical direction, the other end of the second tank body is sleeved and connected to one end of the first tank body and can slide relative to each other in the axial direction, the other end of the first tank body can be placed on the base in the horizontal direction, and the interior of the first tank body is connected to the interior of the second tank body; the stirring member is rotatably arranged in the interior composed of the first tank body and the second tank body, the two ends of the stirring member are respectively connected to the end of the first tank body and the end of the second tank body, and the stirring member can be extended and retracted along the axial direction of the first tank body; a first air vent is provided on the first tank body, and a second air vent is provided on the second tank body, and during the relative movement of the first tank body and the second tank body in the overlapping direction, the first air vent and the second air vent can be gradually blocked.
2. The device for accelerating the fermentation of yellow wine according to claim 1, characterized in that: The first tank body is provided with an air inlet, a conical groove and a first annular groove, and the second tank body is provided with a second annular groove; the air inlet is located at one end of the first tank body connected to the second tank body, the conical groove is located on the inner surface of the first tank body, the large diameter end of the conical groove is connected to the air inlet, and the small diameter end of the conical groove is arranged in a direction away from the second tank body; the first annular groove is located on the inner surface of the first tank body and is simultaneously connected to the first vent and the small diameter end of the conical groove; the second annular groove is located on the outer surface of the end of the second tank body connected to the first tank body, and the second annular groove is connected to the second vent; during the relative movement of the first tank body and the second tank body in the overlapping direction, the second annular groove can be switched from being connected to both the first annular groove and the conical groove to being not connected to both the first annular groove and the conical groove, and the first vent and the second vent can be gradually blocked.
3. The device for accelerating the fermentation of yellow wine according to claim 2, characterized in that: The first tank body is provided with a plurality of first air vents, which are evenly distributed along the axial direction of the first tank body and are all connected to the first annular groove; and / or the second tank body is provided with a plurality of second air vents, which are evenly distributed along the axial direction of the second tank body and are all connected to the second annular groove.
4. The device for accelerating fermentation of yellow wine according to claim 1, characterized in that: The stirring element adopts a scissor structure design.
5. The device for accelerating the fermentation of yellow wine according to claim 1, characterized in that: The rice wine accelerated fermentation device is also provided with a motor and a conical roller; the motor is fixed on the base, and the conical roller is arranged on the output shaft of the motor; a transmission disc is provided at the end of the stirring member; during the relative movement of the first tank body and the second tank body in the overlapping direction, the transmission disc keeps in close contact with the outer surface of the conical roller and moves relatively toward the large diameter end of the conical roller.
6. The device for accelerating the fermentation of yellow wine according to claim 1, characterized in that: The rice wine accelerated fermentation device is also provided with a push rod, and the base is provided with a first track, a second track and a curved track; the push rod is arranged on the base in a horizontal direction, and the first track and the second track are arranged in the same horizontal direction and are located above the push rod; one end of the curved track is connected with a terminal of the second track close to the first track, and the other end of the curved track is bent and extended downward and in the direction of the first track; the second tank body is provided with a first tank body pin capable of reciprocating along the first track, a second tank body pin capable of reciprocating along the second track, and a third tank body pin rotatably connected to the protruding end of the push rod; when the first tank body pin moves to the terminal position of the first track, the second tank body pin moves to the position where the second track is connected to the curved track.
7. The device for accelerating the fermentation of yellow wine according to claim 6, characterized in that: The rice wine accelerated fermentation device is also provided with a connecting rod; one end of the connecting rod is rotatably connected to the outer side of the first tank body, and the other end of the connecting rod extends toward the second tank body to be rotatably connected to the base.
8. The device for accelerating the fermentation of yellow wine according to claim 1, characterized in that: The rice wine accelerated fermentation device is also provided with an exhaust valve; the exhaust valve is arranged at the end of the first tank body away from the second tank body.
9. The device for accelerating the fermentation of yellow wine according to claim 1, characterized in that: An end of the first tank body away from the second tank body is provided with a feeding port, and an end of the second tank body away from the first tank body is provided with a discharging port.
10. A yellow wine accelerated fermentation process, characterized in that: The yellow wine accelerated fermentation device according to any one of claims 1 to 9 is used to accelerate the fermentation of yellow wine, specifically comprising the following steps: Step S1, loading: adding materials to be fermented into the first tank body and the second tank body; Step S2, first fermentation stage: filling oxygen into the first tank body and the second tank body, and controlling the stirring element to stir the materials in the first tank body and the second tank body; Step S3, second fermentation stage: controlling the first tank body and the second tank body to move relative to each other in an overlapping direction, reducing the amount of oxygen charged into the first tank body and the second tank body, and controlling the stirring element to quickly stir the materials in the first tank body and the second tank body; Step S4, third fermentation stage: controlling the first tank body and the second tank body to continue to move relative to each other in the overlapping direction, stopping the oxygen injection into the first tank body and the second tank body, and stopping the stirring member from stirring the materials in the first tank body and the second tank body; Step S5, unloading: after the third fermentation stage is completed, the materials in the first tank body and the second tank body are discharged.