Compound spice bread ketone preparation device and preparation process

Abstract

The invention relates to a preparation device and a preparation process of compound spice breadone, and relates to the technical field of preparation of compound spice breadone. The device comprises a fermentation cabinet, a fermenter and a swing part, the fermenter comprises a plurality of rotating shafts which are arranged in the fermentation cabinet at equal intervals along the height, fermentation plates are mounted on the rotating shafts, and fermentation conveying belts sleeve the fermentation plates; a swinging part for shortening the fermentation time and improving the fermentation efficiency is also arranged on one side of the fermenter and is used for driving the raw materials to be fermented to be uniformly paved on the fermentation conveying belt. The invention can solve the following problems in the prior art: firstly, product fermentation is mainly carried out in a stirring manner in the prior art, so that raw materials to be fermented are accumulated together, the raw materials in the middle are shielded by other raw materials, the fermentation efficiency is low, and even fermentation cannot be carried out; therefore, the fermentation efficiency of products in the whole barrel is uneven, and the final fermentation quality of the products is influenced.

Description

Technical Field

[0001] The invention relates to the technical field of preparation of compound spice bread ketone, and in particular to a preparation device and a preparation process of compound spice bread ketone. Background Art

[0002] The compound spice baker's ketone is a chemical substance whose main component is 2-methyltetrahydrofuran-3-one. This compound has a variety of aroma characteristics, including the aroma of old rum, cocoa, coffee, tomato, mushroom, passion fruit, peanut, pork, potato, old wine and bread. The compound spice baker's ketone is widely present in many foods in nature, such as beer, bread, cocoa, coffee, etc. Its aroma components make it an important raw material for food and tobacco flavoring.

[0003] There are generally two ways to prepare compound spice ketones, one is microbial fermentation and the other is chemical synthesis; taking microbial fermentation as an example, it uses microorganisms (such as bacteria, fungi or yeast) to carry out metabolic activities in a suitable culture medium to produce target compounds through biosynthetic pathways. This method can simulate the metabolic process of natural animals and plants, thereby efficiently synthesizing spice compounds.

[0004] For example, a Chinese patent with publication number CN115433032B discloses an organic fertilizer microbial fermentation device, including a stirring barrel, a bracket rotatably connected on both sides of the stirring barrel, a material opening is opened on the lower side of the outer surface of the stirring barrel, a sealing plate hingedly sealed in the material opening, driving components are arranged at both ends of the outer surface of the stirring barrel, and a stirring component is arranged inside the stirring barrel. The driving component drives the stirring barrel in the bracket to rotate and cooperates with the stirring component in the stirring barrel to realize the turnover shoveling of the material in the stirring barrel and the lateral shoveling action to greatly improve the material mixing efficiency.

[0005] However, the above fermentation device still has some shortcomings in actual use: 1. First, the fermentation device in the prior art usually adopts a barrel structure, and the mixed raw materials are loaded into the barrel for stirring, and then left to ferment. During the fermentation process, the raw materials exposed on the top are fermented first, and then gradually fermented towards the inside of the product. This fermentation method will cause the raw materials to be fermented to pile up together. At this time, the raw materials in the middle are blocked, resulting in low fermentation efficiency. What's worse, the raw materials in the middle are damaged due to the accumulation and cannot be fermented, resulting in uneven fermentation efficiency of the product in the entire barrel, affecting its final quality after fermentation.

[0006] 2. Furthermore, although the existing device can improve the fermentation efficiency of the product, its fermentation efficiency is poor, and the existing device is not effective in optimizing the fermentation conditions, and cannot achieve temperature control and pH adjustment during the fermentation process, resulting in the fermentation being unable to achieve the best fermentation effect.

[0007] Therefore, based on the above-stated viewpoints, there is still room for improvement in the existing fermentation devices. Summary of the invention

[0008] In order to solve the above problems, the present invention provides a device and process for preparing compound spice bread ketone, which adopts the following technical scheme: In a first aspect, the present application provides a device for preparing compound spice bread ketone, including a fermentation cabinet for fermenting the bacterial strain for preparing compound spice bread ketone.

[0009] The fermenter is used for fermenting raw materials. The fermenter includes a plurality of rotating shafts arranged at equal intervals along the height inside the fermentation cabinet. Fermentation plates are installed on the plurality of rotating shafts, and a fermentation conveyor belt is sleeved on the fermentation plates. A fermentation area for fermenting raw materials is arranged on the fermentation conveyor belt.

[0010] A swinging piece is also provided on one side of the fermenter to shorten the fermentation time and improve the fermentation efficiency, so as to drive the raw materials to be fermented to be evenly laid on the fermentation conveyor belt.

[0011] Preferably, arc-shaped movable grooves are opened at four groups of corners of the fermentation plate, and driving shafts are rotatably installed in the arc-shaped movable grooves through bearings. The fermentation conveyor belt is sleeved on the four groups of driving shafts of the fermentation plate, and a transmission motor is installed on one side of the driving shaft.

[0012] Preferably, the fermenter also includes a discharge component for uniform discharge, the discharge component includes a plurality of groups of guide columns arranged along the height direction inside the fermentation cabinet, and guide threaded rods are also provided between each group of guide columns, each group of guide threaded rods is rotatably provided on the inner wall of the fermentation cabinet, and a control belt is provided on the same side of the two groups of guide threaded rods; and a drive motor is installed on the guide threaded rod on one side, and the drive motor is provided on the outer wall of the fermentation cabinet through a motor seat.

[0013] Preferably, each set of the guide threaded rods and guide columns is provided with a discharge nozzle for spraying raw materials outwards.

[0014] Preferably, a storage box No. 1 for storing raw materials for preparing compound spice bread ketone is installed on the top of the fermentation cabinet, a feeding pipe is installed at the bottom of the storage box No. 1, an adjusting frame is installed on the side of the feeding pipe away from the storage box No. 1, a liquid outlet is opened at the bottom of the adjusting frame, a main pipeline is installed at the liquid outlet of the adjusting frame, and the main pipeline is connected to the discharge nozzles respectively.

[0015] Preferably, the swinging member includes several swinging gears installed on the same side of the rotating shaft, the swinging gears are rotatably arranged on the outer wall of the fermentation cabinet, the bottoms of several of the swinging gears are meshed with swinging racks slidably installed on the outer wall of the fermentation cabinet, swinging springs are installed on both sides of the swinging racks, and the end of the swinging spring away from the swinging rack is installed on the fermentation cabinet.

[0016] A plurality of turntables are evenly spaced on one side of the fermentation cabinet close to the swing gear, and a swing column is installed on the turntable. The swing column squeezes the swing rack during rotation, so that the swing rack moves.

[0017] Preferably, a swing belt is installed on several of the turntables, and a linkage belt is installed between the turntable on one side and the rotating shaft on one side.

[0018] Preferably, an electric push rod is installed on the fermentation cabinet, the output end of the electric push rod extends into the fermentation cabinet, and a linkage right-angle rod is provided on the output end of the electric push rod, and a sliding sleeve is rotatably installed on the linkage right-angle rod away from the output end of the electric push rod.

[0019] Preferably, the guide threaded rod connected to the linkage belt in the fermentation cabinet is cut off from the middle, and the sliding sleeve is slidably arranged at the corresponding cut-off part of the guide threaded rod, and a cross sliding groove for sliding fit is provided between the corresponding guide threaded rod and the sliding sleeve.

[0020] In a second aspect, the present application also provides a process for preparing chemical spice bread ketone, and the process for preparing chemical spice bread ketone is as follows: S1. Preparation: firstly, select a microbial strain suitable for producing compound spice bread ketone, and prepare a fermentation medium for fermenting the microbial strain; S2, fermentation operation: inoculating the microbial strain into the fermentation medium liquid, then spraying the mixed liquid into the fermenter, and fermenting under suitable temperature, pH and oxygen conditions, the microbial strain produces metabolites during the fermentation process, including the compound spice bread ketone; S3, secondary fermentation: secondary fermentation of the fermenter is carried out by means of a swinging piece; S4, separation and extraction: after the fermentation is completed, the fermentation liquid is separated and extracted to obtain a mixture of chemical spice bread ketone; S5, refining and purification: refining and purifying the extracted compound spice bread ketone mixture to remove impurities and improve purity; S6. Packaging and storage: Packing the prepared compound spice bread ketone.

[0021] In summary, the present application includes at least one of the following beneficial technical effects: 1. The present invention can ensure that the mixed raw materials can be laid in sheets on the fermentation conveyor belt for rapid fermentation each time through the coordination between multiple groups of fermentation plates, fermentation conveyor belts and fermentation cabinets, thereby greatly improving the efficiency of product fermentation; at the same time, it can also effectively solve the problem in the prior art that the product fermentation efficiency is low during the product stirring and fermentation process, and the product is very likely to deteriorate and be damaged during the fermentation process.

[0022] 2. The present invention can evenly spray the mixed raw materials onto the fermentation conveyor belt through the discharge nozzle, so that the mixed raw materials can be of uniform thickness, which can facilitate the fermentation culture medium to quickly penetrate into the mixed raw materials and ensure the efficiency of product fermentation.

[0023] 3. The swinging member of the present invention can control the fermentation plate and the fermentation conveyor belt to shake at a uniform speed, ensuring that the mixed raw materials on the fermentation conveyor belt can shake synchronously with the fermentation culture medium liquid, thereby improving the penetration efficiency between the mixed raw materials and the fermentation culture medium liquid.

[0024] Fourth, the switching element of the present invention can realize the switching of different materials of the discharge nozzle, so that the discharge nozzle can spray the mixed raw materials and the regulating base liquid for regulating the pH value of the mixed raw materials, thereby improving the fermentation efficiency of the mixed raw materials. BRIEF DESCRIPTION OF THE DRAWINGS

[0025] The present invention is further described below in conjunction with the accompanying drawings and embodiments.

[0026] Figure 1 It is a schematic diagram of the main structure of the present invention.

[0027] Figure 2 It is a schematic diagram of the structure between the discharging component and the swinging component of the present invention.

[0028] Figure 3 It is a schematic structural diagram of the fermenter of the present invention from a first perspective.

[0029] Figure 4 It is a schematic structural diagram of the fermenter of the present invention from a second viewing angle.

[0030] Figure 5 It is a structural schematic diagram of the first storage box, the feeding pipeline, the main pipeline and the discharging component of the present invention.

[0031] Figure 6 It is a structural schematic diagram of the No. 1 storage box, the feeding pipeline, the main pipeline and the switching component of the present invention.

[0032] Figure 7 It is a schematic diagram of the structure of the switching element of the present invention from a first viewing angle.

[0033] Figure 8 It is a structural schematic diagram of the swing member of the present invention.

[0034] Fig. 9 It is a structural schematic diagram of the discharging component of the present invention.

[0035] Fig.10 It is a structural schematic diagram of the blanking component of the present invention.

[0036] Fig.11 It is a schematic diagram of the local structure of the switching element of the present invention from the first perspective.

[0037] Fig.12 It is a schematic diagram of the partial structure of the blanking component from a second viewing angle of the present invention.

[0038] Fig.13 The present invention is a flow chart of the process for preparing the compound spice bread ketone.

[0039] Description of the reference numerals: 1, fermentation cabinet; 2, fermenter; 20, rotating shaft; 21, fermentation plate; 22, fermentation conveyor belt; 220, driving shaft; 221, transmission motor; 4, discharge component; 40, guide column; 41, guide threaded rod; 42, control belt; 43, driving motor; 44, discharge nozzle; 50, No. 1 storage box; 51, feeding pipeline; 52, main pipeline; 6, swinging member; 60, swinging gear; 61, swinging rack; 62, swinging spring; 63, turntable; 6 4. Swing column; 65. Swing belt; 66. Linkage belt; 7. Unloading parts; 70. Baffle; 71. Scraper; 72. Sealing spring; 73. Linkage plate; 74. Bevel block; 90. Electric push rod; 91. Linkage right-angle rod; 92. Sliding sleeve; 93. Cross slide; 8. Switching part; 80. Storage box No. 2; 81. Adjusting pipe; 82. Adjusting frame; 83. Switching block; 84. Switching slot No. 1; 85. Switching slot No. 2; 86. Switching spring; 87. Switching button. DETAILED DESCRIPTION

[0040] The following is combined with Figure 1-Figure 13 This application is described in further detail.

[0041] The embodiments of the present application disclose a device and a process for preparing compound spice bread ketone.

[0042] The chemical spice bread ketone is a colorless to pale yellow liquid, the main component of which is 2-methyltetrahydrofuran-3-one. Microbial fermentation technology is also widely used in spice production.

[0043] Microbial fermentation technology is a technology that uses microbial strains (such as yeast, bacteria, etc.) to synthesize target products through metabolic pathways under appropriate fermentation conditions. When producing compound spice bread ketone, appropriate microbial strains can be used, appropriate culture medium and fermentation conditions can be provided, so that the microbial strains can synthesize compound spice bread ketone during the fermentation process.

[0044] The advantages of producing compound spice bread ketone by microbial fermentation technology include relatively environmentally friendly production process, wide source of raw materials, stable product quality, etc. However, attention should also be paid to the selection of microbial strains and optimization of culture conditions to improve the yield and purity of the product.

[0045] First of all, the present application proposes a device for preparing compound spice bread ketone; compound spice bread ketone needs to be fermented by microorganisms when it is prepared. The fermentation device in the prior art usually adopts a barrel structure, and the mixed raw materials are transferred into the barrel for stirring, and then left to ferment. During the fermentation process, the surface of the raw materials exposed to the outside is usually fermented first, and then gradually fermented towards the inside of the product. This fermentation method will cause the raw materials to be fermented to pile up together. At this time, the raw materials in the middle are blocked, resulting in low fermentation efficiency, or even worse, they cannot be fermented, resulting in uneven fermentation efficiency of the products in the entire barrel, affecting the quality after final fermentation.

[0046] Furthermore, although the existing device can improve the fermentation efficiency of the product, its fermentation efficiency is poor, and the existing device is not effective in optimizing the fermentation conditions, and cannot achieve temperature control and pH adjustment during the fermentation process, resulting in the fermentation being unable to achieve the optimal fermentation effect.

[0047] Therefore, the present application proposes a device for preparing compound spice bread ketone to solve the above problems.

[0048] Embodiment 1: Reference Figure 1 As shown, a device for preparing compound spice bread ketone includes a fermentation cabinet 1, which is used for fermenting bacteria for preparing compound spice bread ketone.

[0049] The fermentation cabinet 1 in the present application is provided with two sealing doors whose opening and closing can be actively controlled, so as to facilitate the cleaning of the interior of the fermentation cabinet 1 and the regular maintenance of the interior of the fermentation cabinet 1 .

[0050] The interior of the fermentation cabinet 1 has a constant temperature control function, which ensures that the temperature inside the cabinet is kept constant for a long time within a suitable range for product fermentation.

[0051] See also Figure 2 , Figure 3 and Figure 4 As shown, it is a schematic diagram of the structure of the fermenter 2 in the present application; the fermenter 2 is used for fermentation of raw materials, and the fermenter 2 includes a plurality of rotating shafts 20 arranged at equal intervals along the height inside the fermentation cabinet 1, and fermentation plates 21 are installed on the plurality of rotating shafts 20, and a fermentation conveyor belt 22 is sleeved on the fermentation plate 21; a fermentation area is provided on the fermentation conveyor belt 22, which is used for fermentation of raw materials.

[0052] The fermenter 2 is arranged inside the fermentation cabinet 1 and is used for fermenting the product. A plurality of fermentation plates 21 are arranged at equal intervals along the height direction of the fermentation cabinet 1, and a fermentation conveyor belt 22 is arranged on the fermentation plates 21, and the fermentation conveyor belt 22 can rotate at a constant speed along the surface of the fermentation plates 21.

[0053] The raw materials for producing the compound spice bread ketone are mixed and stored in a storage box on the top of the fermentation cabinet 1. Then the raw materials enter the discharge nozzle 44 through the feeding pipe 51, and are finally sprayed from the discharge nozzle 44 to the fermentation conveyor belt 22 on the fermentation plate 21 until the raw materials are evenly laid on the fermentation conveyor belt 22.

[0054] See also Figure 5 , Figure 6 and Figure 7 As shown, it is a schematic diagram of the structure for conveying mixed raw materials; a storage box No. 1 50 for storing the raw materials for preparing compound spice bread ketone is installed on the top of the fermentation cabinet 1, a feeding pipe 51 is installed at the bottom of the storage box No. 1 50, and an adjusting frame 82 is installed on the side of the feeding pipe 51 away from the storage box No. 1 50, a liquid outlet is opened at the bottom of the adjusting frame 82, and a main pipe 52 is installed at the liquid outlet of the adjusting frame 82, and the main pipe 52 is connected to the discharge nozzles 44 respectively.

[0055] It should be noted that an actively closable liquid outlet groove is provided at the bottom of the main pipeline 52, the purpose of which is to ensure that the cleaning liquid used for cleaning can be quickly discharged from the storage box when the storage box is subsequently flushed and cleaned.

[0056] A known pump body is arranged in the first storage box 50 to ensure that the mixed raw materials can be transported along the feeding pipeline 51 .

[0057] When the discharge nozzle 44 sprays the raw materials to be fermented outward, the pump body in the No. 1 storage box 50 is powered on and started, and the mixed raw materials inside it are transported to the feeding pipe 51, and then the mixed liquid enters the working tank on one side of the regulating frame 82, and then the mixed liquid enters the main pipe 52 from the liquid outlet at the bottom of the regulating frame 82, and then the mixed liquid in the main pipe 52 enters the discharge nozzle 44 and is sprayed toward the fermentation conveyor belt 22 at its bottom until the mixed raw materials are evenly laid on the fermentation conveyor belt 22.

[0058] After the mixed raw materials are evenly laid on the fermentation conveyor belt 22, the swing member 6 is started, and the swing member 6 drives the mixed raw materials to swing at a uniform speed, so that the mixed raw materials can swing evenly in a small range on the fermentation conveyor belt 22. A swing member 6 is also provided on one side of the fermenter 2 to shorten the fermentation time and improve the fermentation efficiency, driving the raw materials to be fermented to be evenly laid on the fermentation conveyor belt 22.

[0059] Look again Figure 5 and Figure 6 As shown, the above-mentioned mixed raw materials are sprayed out from the discharge nozzle 44, but after being sprayed out, they can only accumulate on the fermentation conveyor belt 22 and cannot be evenly spread on the fermentation conveyor belt 22; therefore, the present application proposes a discharge component 4, through which the discharge component 4 can evenly drive the discharge nozzle 44 to reciprocate along the length direction of the fermentation plate 21. After the discharge nozzle 44 reciprocates, the discharge nozzle 44 can spray the mixed raw materials outward at a uniform speed, thereby effectively ensuring that the mixed raw materials are evenly laid on the fermentation conveyor belt 22 at the upper end of the fermentation plate 21. Specifically, the fermenter 2 also includes a discharge component 4 for uniform discharge, and the discharge component 4 includes a plurality of groups of guide columns 40 arranged along the height direction inside the fermentation cabinet 1, and a guide threaded rod 41 is also arranged between each group of guide columns 40, each group of guide threaded rods 41 is rotatably arranged on the inner wall of the fermentation frame, and a control belt 42 is provided on the same side of the two groups of guide threaded rods 41; and a drive motor 43 is installed on the guide threaded rod 41 on one side, and the drive motor 43 is arranged on the outer wall of the fermentation cabinet 1 through a motor seat.

[0060] Each set of guide threaded rods 41 and guide posts 40 is provided with a discharge nozzle 44 for spraying raw materials outward.

[0061] It should be noted that, in the initial state, the discharge nozzle 44 is screwed onto the guide threaded rod 41 , and the discharge nozzle 44 is located at one side of the guide threaded rod 41 .

[0062] During specific implementation, the drive motor 43 is started, and the drive motor 43 controls the guide threaded rod 41 to rotate. Then the discharge nozzle 44 screwed on the guide threaded rod 41 moves back and forth along the guide column 40 and the length direction of the guide threaded rod 41. When it moves back and forth, the discharge nozzle 44 sprays the mixed raw materials toward the fermentation conveyor belt 22 below until a thin and uniform sheet product is laid on the upper end of the fermentation conveyor belt 22, so that the fermentation culture medium liquid can better penetrate into the mixed raw materials to enable its fermentation operation.

[0063] After the products are laid on the several fermentation conveyor belts 22 inside the fermentation cabinet 1 , the driving motor 43 stops moving, and controls the discharge nozzle 44 to move to one side of the fermentation cabinet 1 .

[0064] At the same time, the known temperature control system inside the fermentation cabinet 1 is started to keep the inside of the fermentation cabinet 1 at a specified humidity and temperature environment, so that the mixed raw materials supported by the fermentation plates 21 inside the fermentation cabinet 1 can be fermented quickly.

[0065] Reference Figure 8As shown, that is, a schematic diagram of the structure of the fermentation plate 21 being swung at a uniform speed in the present application; specifically, the swinging member 6 includes a plurality of swinging gears 60 installed on the same side of the rotating shaft 20, the swinging gears 60 are rotatably arranged on the outer wall of the fermentation cabinet 1, and the bottoms of the plurality of swinging gears 60 are meshed with swinging racks 61 slidably installed on the outer wall of the fermentation cabinet 1, and swinging springs 62 are installed on both sides of the swinging racks 61, and the end of the swinging spring 62 away from the swinging racks 61 is installed on the fermentation cabinet 1.

[0066] A plurality of turntables 63 are evenly spaced apart on one side of the fermentation cabinet 1 close to the swing gear 60 , and a swing column 64 is mounted on the turntable 63 . The swing column 64 squeezes the swing rack 61 during rotation, so that the swing rack 61 moves.

[0067] A swing belt 65 is commonly installed on the plurality of turntables 63 , and a linkage belt 66 is installed between the turntable 63 on one side and the rotating shaft 20 on one side.

[0068] It should be noted that, in the initial state, the swing gear 60 is engaged with the middle part of the swing rack 61, and makes the fermentation plate 21 horizontal.

[0069] During specific implementation, when the guide threaded rod 41 rotates, the turntable 63 on one side is controlled to rotate through the linkage belt 66, and a swing belt 65 is arranged between the turntables 63, so that the turntables 63 on the outer wall of the fermentation cabinet 1 can rotate synchronously. When the turntables 63 rotate synchronously, the swing column 64 on the turntable 63 squeezes the swing rack 61 on the outer wall of the fermentation cabinet 1, so that the swing rack 61 can move toward the direction of the swing spring 62 on one side. After the swing column 64 is separated from the swing rack 61, the swing rack 61 can automatically reset under the drive of the swing spring 62. As the swing columns 64 on the turntable 63 squeeze the swing rack 61 back and forth, the swing rack 61 can realize the reciprocating horizontal movement along the outer wall of the fermentation cabinet 1.

[0070] When the swing rack 61 moves back and forth, the swing gear 60 meshing on the swing rack 61 can rotate back and forth, and the rotating shaft 20 connected to the swing gear 60 drives the fermentation plate 21 and the fermentation conveyor belt 22 to swing, so that the mixed raw materials spread on the fermentation conveyor belt 22 can shake, which can increase the permeability between the fermentation culture medium liquid and the mixed raw materials during the shaking process, and then indirectly improve the fermentation efficiency of the mixed raw materials and shorten the fermentation time.

[0071] See also Figure 8 and Fig. 9As shown, an electric push rod 90 is installed on the fermentation cabinet 1, and the output end of the electric push rod 90 extends into the interior of the fermentation cabinet 1, and a linkage right-angle rod 91 is provided on the output end of the electric push rod 90, and a sliding sleeve 92 is rotatably installed on the linkage right-angle rod 91 away from the output end of the electric push rod 90.

[0072] The guide threaded rod 41 connected to the linkage belt 66 in the fermentation cabinet 1 is cut off from the middle, and the sliding sleeve 92 is slidably arranged at the corresponding cut-off position of the guide threaded rod 41, and a sliding cross groove 93 for sliding fit is opened between the corresponding guide threaded rod 41 and the sliding sleeve 92.

[0073] It should be noted that, in the initial state, a linkage belt 66 is connected to the guide threaded rod 41 at the uppermost end of the fermentation cabinet 1, and the other end of the linkage belt 66 is sleeved on a turntable 63 on one side, and the guide threaded rod 41 on the linkage belt 66 is cut off from one side, and a sliding sleeve 92 is slidably provided at the cutoff point.

[0074] In the initial state, the sliding sleeve 92 is located on one side of the guide threaded rod 41 .

[0075] Start the electric push rod 90 to expand its output end, and the electric push rod 90 controls the sliding sleeve 92 to insert into the cut-off portion of the guide threaded rod 41, and the sliding sleeve 92 blocks the cut-off portion of the guide threaded rod 41, so that the two halves of the guide threaded rod 41 are connected together. At this time, when the guide threaded rod 41 rotates, the guide threaded rod 41 can drive the linkage belt 66 to rotate; when the output end of the electric push rod 90 is retracted, the sliding sleeve 92 cannot connect the cut-off guide threaded rod 41 together, so when the guide threaded rod 41 on one side rotates, the guide threaded rod 41 on the other side and the linkage belt 66 connected thereto are in stationary rotation.

[0076] The purpose is to ensure that the fermentation plate 21 can remain horizontal when the discharge nozzle 44 is discharging materials, so that the mixed raw materials sprayed by the discharge nozzle 44 can be evenly laid on the fermentation conveyor belt 22, and avoid the discharge nozzle 44 from colliding with the shaking fermentation plate 21 during operation, causing damage to the equipment.

[0077] The four corners of the fermentation plate 21 are provided with arc-shaped movable grooves, in which drive shafts 220 are rotatably installed through bearings. The fermentation conveyor belt 22 is sleeved on the four drive shafts 220 of the fermentation plate 21, and a transmission motor 221 is installed on one side of the drive shaft 220.

[0078] When the product has completed fermentation, the transmission motor 221 is started, and the transmission motor 221 drives the fermentation conveyor belt 22 to rotate, so that the raw materials that have completed fermentation on the fermentation conveyor belt 22 are separated from the fermentation conveyor belt 22, and finally they can be collected.

[0079] Embodiment 2: See also Fig. 9 and Fig.10 As shown, after the product has completed fermentation, in order to ensure that the fermented raw materials can be separated from the fermentation conveyor belt 22 more thoroughly, a material unloading component 7 is proposed. A material unloading component 7 is also provided on one side of the fermentation plate 21. The material unloading component 7 includes a baffle 70 symmetrically arranged along the width direction of the fermentation plate 21, and the baffle 70 slides vertically on the fermentation plate 21.

[0080] The bottom of the fermentation plate 21 is provided with an inclined scraper 71. As the fermentation conveyor belt 22 rotates, the scraper 71 scrapes the fermented products on its surface. A sealing spring 72 is installed between the baffle 70 and the fermentation plate 21.

[0081] Linkage plates 73 are provided on both sides of the fermentation conveyor belt 22 , and an inclined block 74 is provided on one side of the baffle plate 70 close to the linkage plate 73 .

[0082] During specific implementation, after the product has completed fermentation, the transmission motor 221 is started, and the transmission motor 221 drives the fermentation conveyor belt 22 to rotate, and the linkage plate 73 on the fermentation transmission belt will squeeze the inclined block 74 on the baffle 70, so that the baffle 70 is lifted upward, thereby ensuring that an opening is formed between the baffle 70 and the fermentation plate 21, and then the scraper 71 on the fermentation plate 21 scrapes the product attached to the fermentation conveyor belt 22, so that the scraped products can be uniformly collected at the bottom of the fermentation cabinet 1.

[0083] Embodiment three: Reference Fig.11 and Fig.12 As shown, on the basis of the first embodiment, in order to ensure the efficiency of the fermentation of the mixed raw materials, the present application also proposes a switching member 8 that can adjust the pH of the mixed raw materials to improve the fermentation efficiency. After the mixed raw materials are sprayed onto the fermentation conveyor belt 22 through the discharge nozzle 44, the mixed raw materials begin to ferment. During the fermentation process, the auxiliary materials contained therein will gradually be consumed, thereby affecting the pH value of the fermented raw materials. In order to ensure that the pH value is always maintained in a suitable optimal range, the switching member 8 can be used to replenish the inside. Specifically, a switching member 8 is also provided on one side of the No. 1 storage box 50. The switching member 8 includes a No. 2 storage box 80 installed on the top of the fermentation cabinet 1. The bottom of the No. 2 storage box 80 is installed with an adjustment pipe 81. The end of the adjustment pipe 81 away from the No. 2 storage box 80 is connected to the adjustment frame 82, and the adjustment pipe 81 and the feeding pipe 51 are symmetrically distributed on the adjustment frame 82.

[0084] Two symmetrical working grooves are provided in the middle of the regulating frame 82, and the two working grooves are connected to the liquid outlet. A switching block 83 is slidably installed in the working groove of the regulating frame 82. The two switching blocks 83 are respectively movable against the feeding pipe 51 and the regulating pipe 81, and the other sides of the two switching blocks 83 are both against the switching buttons 87.

[0085] The two switching blocks 83 are both provided with a first switching slot 84 and a second switching slot 85 . The first switching slot 84 corresponds to the feeding pipe 51 and the regulating pipe 81 ; the second switching slot 85 corresponds to the liquid outlet of the regulating frame 82 .

[0086] It should be noted that the two exposed switch buttons 87 on the top of the fermentation cabinet 1 are marked, one of which is for adding auxiliary ingredients and the other is for adding main ingredients, the purpose of which is to facilitate their identification and avoid errors in product addition.

[0087] In specific implementation, when it is necessary to add material, press the switch button 87 engraved with auxiliary material addition, and the switch button 87 squeezes the switch block 83. At this time, the switch block 83 cooperates with the wedge structure between the switch button 87, so that the switch block 83 moves along the adjustment frame 82 until the No. 1 switch groove 84 on the switch block 83 coincides with the pipe mouth of the adjustment pipe 81, and at the same time, the No. 2 switch groove 85 on the switch block 83 coincides with the liquid outlet of the adjustment frame 82. At this time, the auxiliary material for adjusting the pH value in the adjustment pipe 81 will enter the working groove on one side of the adjustment frame 82, and then the auxiliary material for adjusting the pH value will enter the main pipe 52 through the liquid outlet of the adjustment frame 82 and be transported to the discharge nozzle 44.

[0088] When it is necessary to add the main material, press the switch button 87 engraved with the main material addition. At this time, the No. 1 switch slot 84 on the corresponding switch block 83 coincides with the pipe mouth of the feeding pipe 51, and at the same time, the No. 2 switch slot 85 on the switch block 83 coincides with the liquid outlet of the regulating frame 82. At this time, the mixed raw materials in the feeding pipe 51 will enter the working slot on one side of the regulating frame 82, and then the mixed raw materials will enter the main pipe 52 through the liquid outlet of the regulating frame 82 and be transported to the discharge nozzle 44.

[0089] See also Fig.13 As shown, it is a flow chart of the preparation process of compound spice bread ketone in this application, and the preparation process of compound spice bread ketone is as follows: S1. Preparation: First, select a microbial strain suitable for producing compound spice bread ketone, and prepare a fermentation medium for fermenting the microbial strain.

[0090] S2, fermentation operation: inoculate the microbial strain into the fermentation culture medium, and then store the mixed raw materials in the storage box on the top of the fermentation cabinet 1. After the fermentation cabinet 1 is closed and sealed and its interior is under suitable temperature, pH and oxygen conditions, the pump body in the No. 1 storage box 50 is powered on and started to transport the mixed raw materials inside it to the feeding pipe 51, and then the mixed liquid enters the working tank on one side of the regulating frame 82, and then the mixed liquid enters the main pipe 52 from the liquid outlet at the bottom of the regulating frame 82, and then the mixed liquid in the main pipe 52 enters the discharge nozzle 44 and is sprayed toward the fermentation conveyor belt 22 at its bottom until the mixed raw materials are evenly laid on the fermentation conveyor belt 22, and then the mixed raw materials on the fermentation conveyor belt 22 start the fermentation operation.

[0091] After the mixed raw materials are evenly laid on the fermentation conveyor belt 22, the swing member 6 is started, and the swing member 6 drives the mixed raw materials to swing at a uniform speed, so that the mixed raw materials can swing evenly in a small range on the fermentation conveyor belt 22. The purpose is to facilitate the fermentation culture medium to better penetrate into the mixed raw materials to enable its fermentation operation.

[0092] S3. Secondary fermentation: In order to ensure the efficiency of the fermentation of the mixed raw materials, after the mixed raw materials are sprayed onto the fermentation conveyor belt 22 through the discharge nozzle 44, the mixed raw materials begin to ferment. During the fermentation process, the auxiliary materials contained therein will gradually be consumed, thereby causing the pH value of the fermented raw materials to be affected. In order to ensure that its pH value is always maintained within a suitable optimal range, the switching member 8 can be used to replenish the inside of it. After it maintains a constant pH value, it can effectively ensure that the raw materials maintain a high activity, thereby improving its fermentation efficiency.

[0093] S4. Separation and extraction: After the fermentation is completed, the fermentation liquid is separated and extracted to obtain a mixture of compound spice bread ketone.

[0094] S5. Refining and purification: The extracted compound spice bread ketone mixture is refined and purified to remove impurities and improve purity.

[0095] S6. Packaging and storage: Packing the prepared compound spice bread ketone.

[0096] The embodiments of this specific implementation method are all preferred embodiments of the present invention, and are not intended to limit the protection scope of the present invention. Therefore, any equivalent changes made based on the structure, shape, and principle of the present invention should be included in the protection scope of the present invention.

Claims

1. A device for preparing compound spice bread ketone, characterized in that: include: A fermentation cabinet (1) for fermenting the ketone bacteria for preparing compound spice bread; A fermenter (2) is used for fermenting raw materials, the fermenter (2) comprising a plurality of rotating shafts (20) arranged at equal intervals along the height inside a fermentation cabinet (1), a fermentation plate (21) being mounted on each of the rotating shafts (20), a fermentation conveyor belt (22) being sleeved on the fermentation plate (21); a fermentation area for fermenting raw materials is provided on the fermentation conveyor belt (22); A swinging member (6) is also provided on one side of the fermenter (2) to shorten the fermentation time and improve the fermentation efficiency, so as to drive the raw materials to be fermented to be evenly laid on the fermentation conveyor belt (22).

2. A device for preparing compound spice bread ketone according to claim 1, characterized in that: The fermentation plate (21) is provided with arc-shaped movable grooves at four groups of corners, and drive shafts (220) are rotatably mounted in the arc-shaped movable grooves via bearings. The fermentation conveyor belt (22) is sleeved on the four groups of drive shafts (220) of the fermentation plate (21), and a transmission motor (221) is mounted on one side of the drive shaft (220).

3. A compound spice bread ketone preparation device according to claim 1, characterized in that: The fermenter (2) further comprises a discharge component (4) for uniformly discharging materials, the discharge component (4) comprising a plurality of groups of guide posts (40) arranged along the height direction inside the fermentation cabinet (1), and guide threaded rods (41) are arranged between each group of guide posts (40), each group of guide threaded rods (41) is rotatably arranged on the inner wall of the fermentation cabinet (1), and a control belt (42) is sleeved on the same side of the two groups of guide threaded rods (41); and a drive motor (43) is installed on the guide threaded rod (41) on one side, and the drive motor (43) is arranged on the outer wall of the fermentation cabinet (1) through a motor seat.

4. A device for preparing compound spice bread ketone according to claim 3, characterized in that: Each set of the guide threaded rods (41) and guide columns (40) is provided with a discharge nozzle (44) for spraying raw materials outwards.

5. A device for preparing compound spice bread ketone according to claim 1, characterized in that: A storage box No. 1 (50) for storing raw materials for preparing compound spice bread ketone is installed at the top of the fermentation cabinet (1), a feeding pipe (51) is installed at the bottom of the storage box No. 1 (50), an adjusting frame (82) is installed on the side of the feeding pipe (51) away from the storage box No. 1 (50), a liquid outlet is opened at the bottom of the adjusting frame (82), and a main pipe (52) is installed at the liquid outlet of the adjusting frame (82), and the main pipe (52) is connected to the discharge nozzles (44) respectively.

6. A device for preparing compound spice bread ketone according to claim 1, characterized in that: The swing member (6) comprises a plurality of swing gears (60) mounted on the same side of the rotating shaft (20); the swing gears (60) are rotatably mounted on the outer wall of the fermentation cabinet (1); the bottoms of the plurality of swing gears (60) are meshed with swing racks (61) slidably mounted on the outer wall of the fermentation cabinet (1); swing springs (62) are mounted on both sides of the swing racks (61); and one end of the swing spring (62) away from the swing racks (61) is mounted on the fermentation cabinet (1); A plurality of turntables (63) are also provided at equal intervals on one side of the fermentation cabinet (1) close to the swing gear (60). A swing column (64) is mounted on the turntable (63). The swing column (64) presses the swing rack (61) during rotation, so that the swing rack (61) moves.

7. A device for preparing compound spice bread ketone according to claim 6, characterized in that: A swing belt (65) is commonly installed on the plurality of rotating disks (63), and a linkage belt (66) is installed between the rotating disk (63) on one side and the rotating shaft (20) on one side.

8. The device for preparing compound spice bread ketone according to claim 1, characterized in that: An electric push rod (90) is installed on the fermentation cabinet (1), the output end of the electric push rod (90) extending into the interior of the fermentation cabinet (1), and a linkage right-angle rod (91) is provided on the output end of the electric push rod (90), and a sliding sleeve (92) is rotatably installed on the linkage right-angle rod (91) away from the output end of the electric push rod (90).

9. A device for preparing compound spice bread ketone according to claim 1, characterized in that: The guide threaded rod (41) connected to the linkage belt (66) in the fermentation cabinet (1) is cut off in the middle, and the sliding sleeve (92) is slidably arranged at the corresponding cut-off position of the guide threaded rod (41), and a cross sliding groove (93) for sliding fit is provided between the corresponding guide threaded rod (41) and the sliding sleeve (92).

10. A process for preparing compound spice bread ketone, using a compound spice bread ketone preparation device according to any one of claims 1 to 9, characterized in that: The preparation process of compound spice bread ketone is as follows: S1. Preparation: firstly, select a microbial strain suitable for producing compound spice bread ketone, and prepare a fermentation medium for fermenting the microbial strain; S2, fermentation operation: inoculating the microbial strain into the fermentation medium liquid, and then spraying the mixed liquid into the fermentation vessel (2), and fermenting under suitable temperature, pH and oxygen conditions, the microbial strain produces metabolites during the fermentation process, including the compound flavoring bread ketone; S3, secondary fermentation: performing secondary fermentation on the fermentation vessel (2) through the swinging member (6); S4, separation and extraction: after the fermentation is completed, the fermentation liquid is separated and extracted to obtain a mixture of chemical spice bread ketone; S5, refining and purification: refining and purifying the extracted compound spice bread ketone mixture to remove impurities and improve purity; S6. Packaging and storage: Packing the prepared compound spice bread ketone.

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