Auxiliary equipment for production and preparation of desensitized Maotai liquor and preparation process of desensitized Maotai liquor

Abstract

The invention relates to the technical field of sauced wine production and preparation, and discloses auxiliary equipment for desensitization sauced wine production and preparation and a preparation technology.The auxiliary equipment for desensitization sauced wine production and preparation comprises a fermentation tank, a sealing cover connected with the fermentation tank in a sealed mode and a motor installed on the sealing cover and further comprises a stirring mechanism; the stirring mechanism is arranged on the sealing cover, is used for stirring raw materials in the fermentation tank, and comprises a driving shaft fixedly connected with the output end of the motor, a connecting arm fixed on the driving shaft, a fixed shaft fixed on the connecting arm, a rotation shaft rotationally connected with the fixed shaft, and a stirring arm fixed on the rotation shaft. The stirring mechanism is arranged to fully stir raw materials in the fermentation tank, so that the problems that the raw materials are accumulated in the fermentation tank and carbon dioxide accumulated in the raw materials is difficult to effectively discharge are avoided, and the carbon dioxide enters the collection tank after being discharged to react with an absorbent to realize capture of the carbon dioxide.

Description

Technical Field

[0001] The present invention relates to the technical field of sauce wine production and preparation, and in particular to a desensitized sauce wine production and preparation auxiliary equipment and a preparation process. Background Art

[0002] In the production process of sauce-flavored liquor, the raw materials need to be cleaned, screened and soaked to remove components that may cause allergic reactions. The desensitized raw materials need to go through multiple processing links such as cooking, fermentation, distillation and aging. In the entire sauce-flavored liquor brewing process, the fermentation link is one of the key steps, and the fermentation tank is the main place for fermentation. During the fermentation process, yeast and other microorganisms convert the sugar in the raw materials into alcohol and carbon dioxide. Carbon dioxide plays an important role in the fermentation of sauce-flavored liquor. On the one hand, an appropriate amount of carbon dioxide can create a relatively stable microenvironment, inhibit the growth of some harmful microorganisms, and facilitate fermentation in the direction of producing alcohol. On the other hand, carbon dioxide dissolves in the fermentation liquid, which can affect the pH value of the fermentation liquid, and thus affect the formation of flavor substances in the sauce-flavored liquor.

[0003] The existing publication number CN116814355A discloses a wine-making fermentation tank, including a tank body, which includes a feeding chamber, a stirring chamber and a fermentation chamber. The feeding chamber, the stirring chamber and the fermentation chamber are arranged in sequence from top to bottom. A plurality of feeding units are arranged on the side of the feeding chamber, the stirring chamber is provided with a stirring mechanism, and a material guide vent is provided between the stirring chamber and the fermentation chamber. The material guide vent is provided with a first material guide screw. Although the above technical scheme can realize small-batch automatic and precise feeding of wine-making raw materials through the feeding unit, it has the advantages of ensuring uniform mixing of the raw materials while reducing the workload of raw material proportioning.

[0004] However, in the process of sauce-flavored liquor production, when the number of yeast inoculated is too large, the yeast will multiply vigorously during the fermentation process, causing the fermentation reaction speed to be greatly accelerated, thereby producing excessive carbon dioxide. At the same time, once the temperature in the fermentation tank is higher than the temperature range suitable for yeast fermentation, the amount of carbon dioxide produced will also increase sharply. Excessive concentration of carbon dioxide will inhibit the activity of yeast, slow down the fermentation process, and may even stagnate, affecting the efficiency and output of alcohol production, and the large amount of accumulated carbon dioxide will increase the pressure in the fermentation tank. If it is not handled in time, it will damage the sealing and structure of the fermentation tank, posing a safety hazard. At present, when the existing technology handles excess carbon dioxide in the fermentation tank, the conventional practice is often to directly discharge the carbon dioxide above the tank. However, due to the accumulation of raw materials in the fermentation tank, the carbon dioxide accumulated inside is difficult to be effectively discharged, and the uneven accumulation of carbon dioxide in the raw materials will also lead to significant differences in the fermentation environment of different parts of the raw materials. In areas where the local carbon dioxide concentration is too high, the yeast activity is inhibited, and the fermentation will be incomplete, while in areas where the carbon dioxide concentration is relatively low, the fermentation may be relatively normal, but the overall fermentation inconsistency will lead to unstable sauce-flavored liquor quality and deviations in flavor. Summary of the invention

[0005] The purpose of the present invention is to provide an auxiliary equipment and preparation process for the production of desensitized sauce-flavored liquor, so as to solve the problem raised in the above background technology that when there is excess carbon dioxide in the fermentation tank, the conventional practice is often to directly discharge the carbon dioxide above the tank, but the carbon dioxide accumulated inside the raw materials is difficult to be effectively discharged.

[0006] The present invention provides a desensitized sauce wine production and preparation auxiliary equipment and preparation process, which adopts the following technical solutions:

[0007] A desensitized sauce wine production and preparation auxiliary equipment, comprising a fermentation tank, a sealing cover sealed with the fermentation tank, and a motor installed on the sealing cover, and also comprising:

[0008] A stirring mechanism is arranged on the sealing cover and is used to stir the raw materials in the fermentation tank. The stirring mechanism includes a driving shaft fixedly connected to the output end of the motor, a connecting arm fixed to the driving shaft, a fixed shaft fixed to the connecting arm, a rotating shaft rotatably connected to the fixed shaft, a stirring arm fixed to the rotating shaft, a gear fixed to the rotating shaft, a fixing ring fixed in the sealing cover and a gear ring fixed to the fixing ring, wherein the gear ring is meshed with the gear, wherein the stirring arm is composed of a vertical section and a bent section, the vertical section is fixedly connected to the rotating shaft, and the bent section is in contact with the raw materials;

[0009] A recovery mechanism is disposed in the sealing cover, and the recovery mechanism recovers and captures the carbon dioxide in the fermentation tank;

[0010] The lifting mechanism is arranged on the fermentation tank, and the lifting mechanism detects the carbon dioxide in the fermentation tank and controls the start-up of the motor.

[0011] Furthermore, the recovery mechanism includes an outlet pipe connected to the sealing cover, a collecting tank connected to the outlet pipe, an exhaust pipe connected to the collecting tank, an absorbent arranged in the collecting tank, a sealing disk fixed in the sealing cover, a plurality of groups of vents arranged at equal distances along the circumferential direction of the sealing disk, and a plurality of cover plates slidably arranged on the sealing disk, and the number of the cover plates is consistent with that of the vents and corresponds one to one.

[0012] Furthermore, a fixed disk is fixed on the driving shaft, and a plurality of groups of connecting shafts are rotatably arranged on the fixed disk at equal distances along the circumferential direction, and a weighted matching rod is fixed on each group of the connecting shafts. The fixed disk is also fixed with connecting blocks having the same number as the weighted matching rods, and a spring is connected between each group of the weighted matching rods and the corresponding connecting blocks, and when the weighted matching rods are rotated and expanded with the connecting shafts as the center, the weighted matching rods slide outward against the cover plate.

[0013] Furthermore, the lifting mechanism includes an air inlet pipe connected to the fermentation tank, a plug rod inserted in the air inlet pipe, a piston block fixed to the bottom end of the plug rod, a top plate fixed to the air inlet pipe by multiple groups of vertical rods, and a contact member arranged on the bottom end of the top plate, and the top end of the plug rod passes through the outside of the air inlet pipe and is on the same axis as the contact member;

[0014] The fermentation tank is also provided with a controller, and the motor and the contact are electrically connected to the controller.

[0015] Furthermore, the sealing cover is also provided with an enclosure component, which includes a conical cylinder rotatably arranged on the lower surface of the fixing ring and a channel opened at the center of the conical cylinder, and the rotation shaft passes through the conical cylinder and is rotatably connected to the conical cylinder;

[0016] The portion of the driving shaft located in the conical cylinder is fixed with a collar, and a plurality of groups of cross arms are fixed on the collar at equal intervals along the circumferential direction, and blades are fixed on each group of the cross arms, and the blades are arranged in a spiral shape.

[0017] Furthermore, the upper surface of the sealing disk is an inwardly concave arc slope, a sliding column is fixed on the cover plate, and a sliding groove matched with the sliding column is opened on the upper surface of the sealing disk.

[0018] Furthermore, a groove is formed at one end of the weighted matching rod away from the connecting block, and a sliding wheel is rotatably connected to the groove via an axle rod.

[0019] Furthermore, guide plates are arranged in the collection tank, and the guide plates are arranged in an up-and-down staggered manner in the collection tank.

[0020] Furthermore, an annular block is fixed on the lower surface of the sealing disk, and the annular block is in contact with the upper surface of the fixing ring.

[0021] A desensitized sauce wine production and preparation process, using the desensitized sauce wine production and preparation auxiliary equipment, comprises the following steps:

[0022] S1: Raw material pretreatment: wash the raw materials for sauce wine production, remove dust and impurities on the surface of the raw materials, screen the raw materials, remove raw material particles and foreign matter that do not meet the particle size requirements, soak the screened raw materials, remove the ingredients in the raw materials that may cause allergic reactions, and complete the desensitization treatment of the raw materials;

[0023] S2: Cooking process, transferring the desensitized raw materials to the cooking equipment, cooking the raw materials under normal pressure to fully mature the raw materials and provide suitable conditions for subsequent fermentation;

[0024] S3: Fermentation process, cooling the raw materials after cooking, adding active dry yeast and other microbial strains and inoculation amounts, and then placing the inoculated raw materials in a fermentation tank for fermentation. During the fermentation process, the carbon dioxide concentration in the fermentation tank is detected by setting a lifting mechanism. When the carbon dioxide concentration exceeds the limit, the motor is started to control the stirring mechanism to stir the raw materials in the fermentation tank, so that the carbon dioxide is discharged and recovered through the recovery mechanism;

[0025] S4: Distillation step: after the fermentation is completed, the fermentation liquid is transferred to the distillation equipment for distillation, and the alcohol is collected during the distillation process to obtain the original wine;

[0026] S5: Aging treatment: the original liquor is put into a container for aging. The aged liquor is blended, filtered and inspected. After passing the inspection, it is packaged to obtain the finished desensitized sauce liquor.

[0027] Beneficial effects of the present invention:

[0028] 1. By providing a stirring mechanism, the revolution and rotation of the stirring arm in the stirring mechanism can be used to fully stir the raw materials in the fermentation tank, thereby accelerating the diffusion rate of carbon dioxide from the inside of the raw materials to the outside, so that the carbon dioxide can be discharged from the fermentation tank more promptly, avoiding the accumulation of raw materials in the fermentation tank, and the problem that the carbon dioxide accumulated in the raw materials is difficult to be effectively discharged. After the carbon dioxide is discharged, it enters the collection tank to react with the absorbent to achieve the capture of carbon dioxide, which is convenient for the subsequent recovery and reuse of carbon dioxide. In addition, the stirring of the stirring arm can ensure that the carbon dioxide is evenly distributed in the raw materials, thereby avoiding the problem of significant differences in the fermentation environment of different parts of the raw materials due to local accumulation of carbon dioxide, thereby providing a more stable and uniform environment for the fermentation process, which is conducive to improving the consistency of fermentation.

[0029] 2. By providing a recovery mechanism, when the driving shaft rotates, the weighted rod can rotate and expand around the connecting shaft under the action of centrifugal force, and move outward against the cover plate, thereby removing the obstruction of the vent. As the stirring mechanism stirs the raw materials in the fermentation tank, carbon dioxide can quickly escape through the vent and enter the collection tank through the outlet pipe for capture. By timely discharging excess carbon dioxide in the fermentation tank, it is prevented from excessively accumulating in the tank, thereby avoiding the inhibition of yeast activity by excessive carbon dioxide concentration.

[0030] 3. By setting up a lifting mechanism, when there is excessive carbon dioxide in the fermentation tank, the carbon dioxide gas enters the air inlet pipe and pushes the piston block upward, causing the plug rod to rise and contact the contact piece, thereby starting the motor to control the stirring mechanism. When too much carbon dioxide accumulates in the fermentation tank, or the content of other gases is too high, it can be automatically triggered without manual monitoring at all times, reducing labor costs and problems caused by human negligence. BRIEF DESCRIPTION OF THE DRAWINGS

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

[0032] Figure 2 It is a schematic cross-sectional view of the three-dimensional structure of the fermentation tank and the sealing cover of the present invention;

[0033] Figure 3 It is a three-dimensional structural schematic diagram of the sealing cover, the motor and the stirring mechanism of the present invention;

[0034] Figure 4 It is a schematic diagram of the three-dimensional structure of the driving shaft, the connecting arm, the rotating shaft, the stirring arm and the gear of the present invention;

[0035] Figure 5 It is a schematic cross-sectional view of the three-dimensional structure of the enclosure component of the present invention;

[0036] Figure 6 It is a schematic diagram of a front view of the structure section of the recovery mechanism of the present invention;

[0037] Figure 7 It is a schematic diagram of a top view of the structure section of the recovery mechanism, the driving shaft, the fixed disk, the connecting shaft, the weighted matching rod, the connecting block and the spring of the present invention;

[0038] Figure 8 It is a schematic diagram of the unfolded state of the three-dimensional structure of the weighted rod of the present invention;

[0039] Fig. 9 It is an exploded schematic diagram of the three-dimensional structure of the sealing disk and the cover plate of the present invention;

[0040] Fig.10 It is a schematic diagram of the front view structure section of the sealing disk, the vent and the cover plate of the present invention;

[0041] Fig.11 It is a schematic cross-sectional view of the three-dimensional structure of the sealing disk, the annular block and the fixing ring of the present invention;

[0042] Fig.12 It is a schematic diagram of the three-dimensional structure of the weighted rod of the present invention;

[0043] Fig.13 It is a schematic diagram of the three-dimensional structure of the driving shaft, the collar, the cross arm and the blade of the present invention;

[0044] Fig.14 It is a schematic cross-sectional view of the three-dimensional structure of the lifting mechanism of the present invention.

[0045] In the figure:

[0046] 1. Fermentation tank; 2. Sealing cover; 3. Motor; 4. Stirring mechanism; 41. Driving shaft; 411. Fixed plate; 412. Connecting shaft; 413. Weighted rod; 4131. Groove; 4132. Shaft; 4133. Sliding wheel; 414. Connecting block; 415. Spring; 416. Ring; 417. Cross arm; 418. Blade; 42. Connecting arm; 43. Fixed shaft; 44. Rotating shaft; 45. Stirring arm; 451. Vertical section; 452. Bending section; 46. Gear; 47. Fixed ring ; 48. Gear ring; 49. Enclosure component; 491. Conical cylinder; 492. Channel; 5. Recovery mechanism; 51. Exhaust pipe; 52. Collecting tank; 521. Guide plate; 53. Exhaust pipe; 54. Absorbent; 55. Sealing disk; 551. Slide groove; 552. Ring block; 56. Vent; 57. Cover plate; 571. Sliding column; 6. Lifting mechanism; 61. Inlet pipe; 611. Retaining ring; 62. Insert rod; 63. Piston block; 64. Vertical rod; 65. Top plate; 66. Contact; 7. Controller. DETAILED DESCRIPTION

[0047] In order to make the above-mentioned objects, features and advantages of the present invention more obvious and easy to understand, the specific implementation methods of the present invention are described in detail below in conjunction with the accompanying drawings.

[0048] Reference Figure 1 The present invention provides an auxiliary equipment for the production and preparation of desensitized sauce-flavored liquor, comprising a fermentation tank 1, a sealing cover 2 sealed with the fermentation tank 1, and a motor 3 installed on the sealing cover 2.

[0049] Reference Figure 2-Figure 4, also includes a stirring mechanism 4, which is arranged on the sealing cover 2 and is used to stir the raw materials in the fermentation tank 1. The stirring mechanism 4 includes a driving shaft 41 fixedly connected to the output end of the motor 3, a connecting arm 42 fixed on the driving shaft 41, a fixed shaft 43 fixed on the connecting arm 42, a rotating shaft 44 rotatably connected to the fixed shaft 43, a stirring arm 45 fixed on the rotating shaft 44, a gear 46 fixed on the rotating shaft 44, a fixing ring 47 fixed in the sealing cover 2, and a gear ring 48 fixed on the fixing ring 47, and the gear ring 48 is meshed with the gear 46.

[0050] Specifically, the motor 3 is installed at the center position of the top of the sealing cover 2, one end of the connecting arm 42 is fixed on the driving shaft 41, and the fixed shaft 43 is fixed on the other end of the connecting arm 42. When the motor 3 is started, the driving shaft 41 can be controlled to drive the connecting arm 42, the fixed shaft 43, the rotating shaft 44 and the stirring arm 45 to rotate as a whole. At the same time, the stirring arm 45 can also rotate through the cooperation between the gear 46 and the gear ring 48 to stir the raw materials in the fermentation tank 1. By utilizing the revolution and rotation of the stirring arm 45, the raw materials can be fully stirred in the fermentation tank 1, thereby effectively accelerating the diffusion rate of carbon dioxide, avoiding the accumulation of raw materials in the fermentation tank 1, and the carbon dioxide accumulated inside the raw materials is difficult to be effectively discharged. In addition, the stirring of the stirring arm 45 can also avoid the uneven accumulation of carbon dioxide in the raw materials, resulting in significant differences in the fermentation environment of different parts of the raw materials, thereby effectively ensuring the uniform distribution of carbon dioxide in the raw materials.

[0051] Among them, the stirring arm 45 is composed of a vertical section 451 and a bent section 452. The vertical section 451 is fixedly connected to the rotating shaft 44, and the bent section 452 is in contact with the raw material, so that the stirring arm 45 can cover different corners and layers of the raw material when rotating, thereby expanding the stirring range. Through the stirring of the bent section 452, the raw material is evenly distributed in the fermentation tank 1, and accordingly, the distribution of carbon dioxide in the raw material is also more even, thereby avoiding the inhibitory effect of excessive local carbon dioxide concentration on fermentation microorganisms.

[0052] Reference Figure 6-Figure 8, and also includes a recovery mechanism 5, which is arranged in the sealing cover 2, and the recovery mechanism 5 is used to recover and capture the carbon dioxide generated in the fermentation tank 1. Specifically, the recovery mechanism 5 includes an outlet pipe 51 connected to the sealing cover 2, a collecting tank 52 connected to the outlet pipe 51, an exhaust pipe 53 connected to the collecting tank 52, an absorbent 54 arranged in the collecting tank 52, a sealing disk 55 fixed in the sealing cover 2, a plurality of groups of vents 56 arranged at equal distances along the circumferential direction of the sealing disk 55, and a plurality of groups of cover plates 57 slidably arranged on the sealing disk 55, and the number of the cover plates 57 is consistent with that of the vents 56 and corresponds one to one, wherein a one-way valve is installed on the outlet pipe 51, and the collecting tank 52 is installed outside the fermentation tank 1 through a bracket, and the gas in the outlet pipe 51 can only move into the collecting tank 52 through the one-way valve, and the absorbent 54 in the collecting tank 52 cannot enter the outlet pipe 51.

[0053] Furthermore, a fixed disk 411 is fixed on the driving shaft 41, and a plurality of connecting shafts 412 are rotatably arranged at equal distances along the circumferential direction on the fixing disk 411, and the connecting shafts 412 are rotatably connected to the fixing disk 411 through bearings, and each group of connecting shafts 412 is fixed with a weighted matching rod 413, and the fixing disk 411 is also fixed with a connecting block 414 with the same number of weighted matching rods 413, and each group of weighted matching rods 413 is connected to the corresponding connecting block 414 with a spring 415. Specifically, when the motor 3 is started, the driving shaft is controlled When 41 rotates, the weighted rod 413 can rotate and expand around the connecting shaft 412 under the action of centrifugal force. After the weighted rod 413 rotates and expands, it can abut the cover plate 57 and move outward, thereby removing the obstruction of the air vent 56. At this time, along with the stirring mechanism 4 stirring the raw materials in the fermentation tank 1, the carbon dioxide can quickly escape through the air vent 56 and enter the collection tank 52 through the outlet pipe 51. The carbon dioxide is captured by the absorbent 54 in the collection tank 52, which is convenient for subsequent recycling.

[0054] Specifically, the absorbent 54 can be an amine absorbent, which is a commonly used chemical absorbent. The amine absorbent reacts with carbon dioxide to form compounds such as carbonates and carbamates. The reaction is reversible. When the absorbent 54 is heated, the carbon dioxide can be released for recycling, and other gases that do not react with the absorbent 54 can be separated from the carbon dioxide and discharged during the capture process. Through the coordination of the above structure, when the yeast in the fermentation tank 1 produces excessive carbon dioxide due to excessive number or abnormal temperature, the carbon dioxide can be discharged and captured in time to prevent it from excessively accumulating in the tank, thereby avoiding the inhibition of yeast activity by excessive carbon dioxide concentration.

[0055] During use, the processed raw materials are placed in the fermentation tank 1 for fermentation. When the carbon dioxide in the fermentation tank 1 is overproduced, the motor 3 is started, and the motor 3 is used to control the rotation of the driving shaft 41. While the driving shaft 41 rotates, the connecting arm 42, the fixed shaft 43, the self-rotating shaft 44 and the stirring arm 45 are controlled to rotate as a whole. At this time, the bending section 452 stirs the raw materials in the fermentation tank 1. While the stirring arm 45 rotates around the driving shaft 41, the gear 46 meshes with the gear ring 48. At this time, the gear 46 controls the self-rotating shaft 44 and the stirring arm 45 to rotate, so that the bending section 452 rotates to turn over the raw materials in the fermentation tank 1, thereby accelerating the escape of carbon dioxide. When the driving shaft 41 rotates, the centrifugal force causes the weighted rod 413 to rotate and expand around the connecting shaft 412. After the weighted rod 413 rotates and expands, it abuts against the cover plate 57 and moves outward. At this time, the cover plate 57 releases the cover on the vent 56 through the sliding action of the sliding column 571 in the slide groove 551. At this time, the excess carbon dioxide gas in the fermentation tank 1 escapes through the vent 56, and then enters the collection tank 52 through the outlet pipe 51 to react with the absorbent 54, thereby capturing the carbon dioxide. At this time, other gases that do not react with the absorbent 54 are separated from the carbon dioxide during the capture process and discharged outward through the exhaust pipe 53.

[0056] Reference Figure 6 A guide plate 521 is provided in the collection tank 52, and the guide plates 521 are staggered in the collection tank 52. The guide plates 521 increase the reaction time of carbon dioxide in the collection tank 52 and the absorbent 54, which is beneficial to the full reaction of carbon dioxide and the absorbent 54, improves the purity of carbon dioxide, and facilitates subsequent recycling.

[0057] It should be noted that, refer to Figure 9-10 The upper surface of the sealing disk 55 is an inwardly concave arc slope, and a sliding post 571 is fixed on the cover plate 57. The upper surface of the sealing disk 55 is provided with a slide groove 551 adapted to the sliding post 571. When the driving shaft 41 stops rotating, the weighted rod 413 can be reset under the elastic action of the spring 415. At this time, the cover plate 57 can pass through the arc slope on the upper surface of the sealing disk 55 and use the sliding action of the sliding post 571 in the slide groove 551 to reset again above the vent 56 to block the vent 56.

[0058] During use, when the motor 3 is turned off, the driving shaft 41 stops rotating. At this time, the fixed disk 411 stops rotating, and the weighted rod 413 that has lost the centrifugal force can be pulled back to its original position by the elastic pull of the spring 415. Since the upper surface of the sealing disk 55 is an inwardly concave arc slope, the cover plate 57 is reset along the arc slope by its own gravity and the sliding cooperation of the sliding column 571 and the sliding groove 551, and the cover plate 57 blocks the vent 56 again.

[0059] Reference Fig.11 An annular block 552 is fixed to the lower surface of the sealing disk 55 , and the annular block 552 is in contact with the upper surface of the fixing ring 47 . The setting of the annular block 552 facilitates the vertical passage of carbon dioxide through the vent 56 .

[0060] It should be noted that, refer to Fig.12 A groove 4131 is formed at one end of the weighted rod 413 away from the connecting block 414, and a sliding wheel 4133 is rotatably connected to the groove 4131 through an axis rod 4132. When the weighted rod 413 rotates and expands under the action of centrifugal force and abuts against the cover plate 57 to move outward, the fixed disk 411 drives the weighted rod 413 to rotate continuously under the rotation of the active shaft 41. At this time, the sliding wheel 4133 is in sliding contact with the cover plate 57, which can effectively reduce the friction between the fixed shaft 43 and the cover plate 57.

[0061] Further, see Figure 5 and Fig.13 The sealing cover 2 is also provided with a containment member 49, which includes a conical cylinder 491 rotatably arranged on the lower surface of the fixing ring 47 and a channel 492 opened at the center of the conical cylinder 491. The rotation shaft 44 penetrates the conical cylinder 491 and is rotatably connected to the conical cylinder 491. A collar 416 is fixed to the portion of the driving shaft 41 located in the conical cylinder 491. A plurality of groups of cross arms 417 are fixed to the collar 416 at equal intervals along the circumferential direction. Each group of cross arms 417 is fixed with blades 418, and the blades 418 are spirally arranged. When the driving shaft 41 rotates, the collar 416, the cross arms 417 and the blades 418 are controlled to rotate at the upper position in the fermentation tank 1. During the rotation of the spirally arranged blades 418, a strong air flow disturbance can be formed. When carbon dioxide escapes from the raw material, the air flow disturbance can accelerate the carbon dioxide to pass through the channel 492, so that it diffuses to the vent 56 faster.

[0062] Reference Figure 1 and Fig.14, and also includes a lifting mechanism 6, which is arranged on the fermentation tank 1. The lifting mechanism 6 is used to detect the carbon dioxide in the fermentation tank 1 and control the motor 3 to start. Specifically, the lifting mechanism 6 includes an air inlet pipe 61 connected to the fermentation tank 1, a plug rod 62 inserted in the air inlet pipe 61, a piston block 63 fixed at the bottom end of the plug rod 62, a top plate 65 fixed to the air inlet pipe 61 by multiple groups of vertical rods 64, and a contact 66 arranged at the bottom end of the top plate 65. The top end of the plug rod 62 passes through the outside of the air inlet pipe 61 and is on the same axis as the contact 66. The fermentation tank 1 is also provided with a controller 7. The motor 3 and the contact 66 are electrically connected to the controller 7. It should be noted that when the contact 66 is not touched, the contact of the contact 66 is in a disconnected state and the circuit is open. When the plug rod 62 contacts the contact 66 and applies a certain pressure, the elastic element inside the contact 66 is compressed, driving the contact to close, thereby making the circuit conductive.

[0063] When there is an excess of carbon dioxide in the fermentation tank 1, the carbon dioxide gas enters the air inlet pipe 61 and pushes the piston block 63 upward, causing the insertion rod 62 to rise and contact the contact 66, thereby starting the motor 3 to start the stirring mechanism 4. The lifting mechanism 6 has the function of automatic detection and response. When there is too much carbon dioxide accumulation in the fermentation tank 1, or when the content of other gases is too high, it can be automatically triggered without manual monitoring at all times, reducing labor costs and problems caused by human negligence. In addition, at night or during unattended periods, once there is too much carbon dioxide in the fermentation tank 1, the lifting mechanism 6 can automatically start the stirring mechanism 4 to deal with the carbon dioxide problem in time.

[0064] A retaining ring 611 is fixed in the air inlet pipe 61, and the bottom surface of the piston block 63 is in contact with the upper surface of the retaining ring 611. When the carbon dioxide gas content in the fermentation tank 1 returns to normal, the piston block 63 can automatically move downward under the action of gravity, and the position of the piston block 63 is limited by the setting of the retaining ring 611.

[0065] During use, in the initial stage, when the carbon dioxide production in the fermentation tank 1 is sufficient, when the carbon dioxide in the fermentation tank 1 is overproduced, a large amount of carbon dioxide flows into the air inlet pipe 61, and the gas pressure will exert an upward force on the piston block 63. This upward force is sufficient to overcome the gravity of the piston block 63 itself, so that the piston block 63 moves upward. In the process of the piston block 63 moving upward, the plug rod 62 connected thereto also rises synchronously. After the plug rod 62 rises to a certain position, it will contact the contact 66. At this time, the contact 66 sends a signal. After the controller 7 receives the signal sent by the contact 66, it controls the motor 3 to start and controls the stirring mechanism 4 to start, so as to fully stir the raw materials in the fermentation tank 1, so that the carbon dioxide in the fermentation tank 1 enters the collection tank 52 through the vent 56 and is captured. When the carbon dioxide content in the air inlet pipe 61 decreases, the upward pressure of the gas in the air inlet pipe 61 on the piston block 63 will also decrease accordingly. When the upward pressure is less than the gravity of the piston block 63, the piston block 63 will start to move downward under the action of gravity. When the piston block 63 moves downward, it will also drive the plug rod 62 to descend. As the plug rod 62 descends, it will gradually lose contact with the contact 66. After the plug rod 62 loses contact with the contact 66, a new signal will be generated and transmitted to the controller 7. After receiving the signal, the controller 7 will control the motor 3 to turn off according to the preset program again. At this time, the stirring mechanism 4 stops rotating.

[0066] The present invention also provides a desensitized sauce wine production and preparation process, using desensitized sauce wine production and preparation auxiliary equipment, comprising the following steps:

[0067] S1: Raw material pretreatment: wash the raw materials for sauce wine production, remove dust and impurities on the surface of the raw materials, screen the raw materials, remove raw material particles and foreign matter that do not meet the particle size requirements, soak the screened raw materials, remove the ingredients in the raw materials that may cause allergic reactions, and complete the desensitization treatment of the raw materials;

[0068] S2: Cooking process, transferring the desensitized raw materials to the cooking equipment, cooking the raw materials under normal pressure to fully mature the raw materials and provide suitable conditions for subsequent fermentation;

[0069] S3: Fermentation process, cooling the raw materials after cooking, adding active dry yeast and other microbial strains and inoculation amounts, and then placing the inoculated raw materials in the fermentation tank 1 for fermentation. During the fermentation process, the carbon dioxide concentration in the fermentation tank 1 is detected by setting a lifting mechanism 6. When the carbon dioxide concentration exceeds the limit, the motor 3 is started to control the stirring mechanism 4 to stir the raw materials in the fermentation tank 1, so that the carbon dioxide is discharged and recovered through the recovery mechanism 5;

[0070] S4: Distillation step: after the fermentation is completed, the fermentation liquid is transferred to the distillation equipment for distillation, and the alcohol is collected during the distillation process to obtain the original wine;

[0071] S5: Aging treatment: the original liquor is put into a container for aging. The aged liquor is blended, filtered and inspected. After passing the inspection, it is packaged to obtain the finished desensitized sauce liquor.

[0072] It should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention rather than to limit it. Although the present invention has been described in detail with reference to the preferred embodiments, those skilled in the art should understand that the technical solutions of the present invention may be modified or replaced by equivalents without departing from the spirit and scope of the technical solutions of the present invention, which should all be included in the scope of the claims of the present invention.

Claims

1. A desensitized sauce wine production and preparation auxiliary equipment, comprising a fermentation tank (1), a sealing cover (2) sealed with the fermentation tank (1), and a motor (3) installed on the sealing cover (2), characterized in that: Also includes: A stirring mechanism (4) is arranged on the sealing cover (2) and is used to stir the raw materials in the fermentation tank (1). The stirring mechanism (4) comprises a driving shaft (41) fixedly connected to the output end of the motor (3), a connecting arm (42) fixed on the driving shaft (41), a fixed shaft (43) fixed on the connecting arm (42), a rotating shaft (44) rotatably connected to the fixed shaft (43), a stirring arm (45) fixed on the rotating shaft (44), a gear (46) fixed on the rotating shaft (44), a fixing ring (47) fixed in the sealing cover (2), and a gear ring (48) fixed on the fixing ring (47), wherein the gear ring (48) is meshed with the gear (46), wherein the stirring arm (45) is composed of a vertical section (451) and a bent section (452), wherein the vertical section (451) is fixedly connected to the rotating shaft (44), and the bent section (452) is in contact with the raw materials; A recovery mechanism (5) is arranged in the sealing cover (2), and the recovery mechanism (5) recovers and captures carbon dioxide in the fermentation tank (1); The lifting mechanism (6) is arranged on the fermentation tank (1), and the lifting mechanism (6) detects the carbon dioxide in the fermentation tank (1) and controls the start of the motor (3).

2. The desensitized sauce wine production and preparation auxiliary equipment according to claim 1, characterized in that: The recovery mechanism (5) comprises an air outlet pipe (51) connected to the sealing cover (2), a collection tank (52) connected to the air outlet pipe (51), an exhaust pipe (53) connected to the collection tank (52), an absorbent (54) arranged in the collection tank (52), a sealing disk (55) fixed in the sealing cover (2), a plurality of groups of vents (56) arranged at equal distances along the circumferential direction of the sealing disk (55), and a plurality of groups of cover plates (57) slidably arranged on the sealing disk (55), wherein the number of the cover plates (57) is consistent with the number of the vents (56) and corresponds one to one.

3. The desensitized sauce wine production and preparation auxiliary equipment according to claim 2, characterized in that: A fixed disk (411) is fixed on the driving shaft (41), and a plurality of groups of connecting shafts (412) are rotatably arranged at equal distances along the circumferential direction on the fixed disk (411), and a weighted matching rod (413) is fixed on each group of the connecting shafts (412). The fixed disk (411) is also fixed with connecting blocks (414) whose number is the same as the number of the weighted matching rods (413), and a spring (415) is connected between each group of the weighted matching rods (413) and the corresponding connecting block (414). When the weighted matching rods (413) rotate and unfold with the connecting shafts (412) as the center, the weighted matching rods (413) abut against the cover plate (57) and slide outward.

4. The desensitized sauce wine production and preparation auxiliary equipment according to claim 1, characterized in that: The lifting mechanism (6) comprises an air inlet pipe (61) connected to the fermentation tank (1), a plug rod (62) inserted into the air inlet pipe (61), a piston block (63) fixed to the bottom end of the plug rod (62), a top plate (65) fixed to the air inlet pipe (61) via a plurality of vertical rods (64), and a contact (66) arranged on the bottom end of the top plate (65), wherein the top end of the plug rod (62) passes through the outside of the air inlet pipe (61) and is on the same axis as the contact (66); The fermentation tank (1) is also provided with a controller (7), and the motor (3) and the contact (66) are both electrically connected to the controller (7).

5. The desensitized sauce wine production and preparation auxiliary equipment according to claim 1, characterized in that: The sealing cover (2) is also provided with a blocking component (49), the blocking component (49) comprising a conical cylinder (491) rotatably arranged on the lower surface of the fixing ring (47) and a channel (492) opened at the center of the conical cylinder (491), the rotation shaft (44) passes through the conical cylinder (491) and is rotatably connected to the conical cylinder (491); A collar (416) is fixed to the portion of the driving shaft (41) located inside the conical cylinder (491), and a plurality of groups of cross arms (417) are fixed to the collar (416) at equal intervals along the circumferential direction, and blades (418) are fixed to each group of cross arms (417), and the blades (418) are arranged in a spiral shape.

6. The desensitized sauce wine production and preparation auxiliary equipment according to claim 2, characterized in that: The upper surface of the sealing disk (55) is an inwardly concave arc slope, a sliding column (571) is fixed on the cover plate (57), and a sliding groove (551) adapted to the sliding column (571) is provided on the upper surface of the sealing disk (55).

7. The desensitized sauce wine production and preparation auxiliary equipment according to claim 3, characterized in that: A groove (4131) is formed at one end of the weighted matching rod (413) away from the connecting block (414), and a sliding wheel (4133) is rotatably connected in the groove (4131) via a shaft (4132).

8. The desensitized sauce wine production and preparation auxiliary equipment according to claim 2, characterized in that: A guide plate (521) is arranged in the collection tank (52), and the guide plates (521) are arranged in an up-and-down staggered manner in the collection tank (52).

9. The desensitized sauce wine production and preparation auxiliary equipment according to claim 2, characterized in that: An annular block (552) is fixed to the lower surface of the sealing disk (55), and the annular block (552) is in contact with the upper surface of the fixing ring (47).

10. A desensitized sauce wine production and preparation process, using the desensitized sauce wine production and preparation auxiliary equipment as claimed in claim 1, characterized in that: The following steps are involved: S1: Raw material pretreatment: wash the raw materials for sauce wine production, remove dust and impurities on the surface of the raw materials, screen the raw materials, remove raw material particles and foreign matter that do not meet the particle size requirements, soak the screened raw materials, remove the ingredients in the raw materials that may cause allergic reactions, and complete the desensitization treatment of the raw materials; S2: Cooking process, transferring the desensitized raw materials to the cooking equipment, cooking the raw materials under normal pressure to fully mature the raw materials and provide suitable conditions for subsequent fermentation; S3: Fermentation process, cooling the raw materials after steaming, adding active dry yeast and other microbial strains and inoculation amounts, and then placing the inoculated raw materials in a fermentation tank (1) for fermentation. During the fermentation process, the carbon dioxide concentration in the fermentation tank (1) is detected by setting a lifting mechanism (6). When the carbon dioxide concentration exceeds the limit, the motor (3) is started to control the stirring mechanism (4) to stir the raw materials in the fermentation tank (1), so that the carbon dioxide is discharged and recovered through the recovery mechanism (5); S4: Distillation step: after the fermentation is completed, the fermentation liquid is transferred to the distillation equipment for distillation, and the alcohol is collected during the distillation process to obtain the original wine; S5: Aging treatment: the original liquor is put into a container for aging. The aged liquor is blended, filtered and inspected. After passing the inspection, it is packaged to obtain the finished desensitized sauce liquor.

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